00000ctmaa22000004a 4500 UP-99796217605157936 Buklod 20230503092542.0 a r |||| u| ta 080210s2007 xx r |||| u|eng d (iLib)UPD-00000311994 DCHE eng DMLUC LG 995 2007 F6 G33 Gabriel, Alonzo Alulod. Predictive thermal inactivation model of salmonella typhimurium in citrus systems Alonzo Alulod Gabriel ; Ma. Patricia V. Azanza, adviser. 2007. xvii, 182 leaves ill. Thesis (M.S. Food Science)--University of the Philippines Diliman. A highly significant (P<0.0001) predictive model for the decimal reduction times (D72°C) of Salmonella Typhimurium (ATCC 13311) as a function of pH, tillable acidity and soluble solids of citrus model systems was developed. The model exhibited acceptable predictive mathematical accuracy and bias; and resulted in fail-safe predictions, when validated in some natural citrus and non-citrus juices. The model was also found to be applicable in predicting the D72°C of other reference strain in a citrus juice drink medium but was found to result in fail-dangerous predictions in fruit juices that contain significant amounts of suspended pulps. A model-based pasteurization process that resulted in an acceptable orange juice drink validated the utility of the model in establishing thermal processes for appropriate fruit systems Citrus juices Processing Mathematical model. Salmonella typhimurium. Azanza, Ma. Patricia V. Thesi Thesi UPD DARCHIVES LG 995 2007 F6 G33 UPD DCHE LG 995 2007 F6 G33 Thesis