Art

J-GLOBAL ID：200902210675336420   Reference number：09A0412320

ANN Prediction of the Thermal Inactivation Time of Microorganisms during Microwave Heating of Chicken Meat

ニューラルネットワークによる鶏肉のマイクロ波加熱殺菌時間の予測

Author (4)： TANAKA Fumihiko (Kyushu Univ., Fukuoka, JPN) ,  UCHINO Toshitaka (Kyushu Univ., Fukuoka, JPN) ,  HAMANAKA Daisuke (Kyushu Univ., Fukuoka, JPN) ,  MIYAMOTO Shingo (Nihon Univ., Fujisawa, JPN)
Material： 農業生産技術管理学会誌  (Journal of the Japanese Society of Agricultural Technology Management)
Volume： 15  Issue： 3  Page： 152-158  Publication year： Mar. 31, 2009 
JST Material Number： L4299A  ISSN： 1341-0156  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *neural network(biomodel) ,  *chicken meat ,  *heat sterilization ,  time dependence ,  prediction technique ,  safety ,  food hygiene ,  food processing ,  microorganism ,  food poisoning ,  simulation model ,  Salmonella ,  Listeria ,  *microwave heating
Semi thesaurus term： food safety

JST classification (1)： Raw meat quality and treatments  (FJ12032O)

Reference (21)：

• PELEG, M. Estimation of the survival curve of Listeria monocytogenes during non-isothermal heat treatment. Food Research International. 2001, 34, 383-388
• COOTE, P. J. Thermal inactivation of Listeria monocytogenes during a process simulating temperatures achieved during microwave heating. Applied Microbiology. 1991, 70, 489-494
• MURPHY, R. Y. Thermal inactivation of Salmonella spp. and Listeria innocua in the chicken breast patties processed in a pilot-scale air-convection oven. Journal of Food Science. 2001, 66, 734-741
• MALLIKARJUNAN, P. Modeling heat and mass transfer during microwave cooking of chicken breast. 1994 American Society of Agricultural Engineering Winter Meeting Presentation Paper, Atlanta, Georgia. 1994
• DOI, R. Contamination levels of Salmonella and Listeria sp. in commercial raw meat. Journal of the Japan Veterinary Medical Association. 2003, 56, 3, 167-170

Terms in the title (5)： ニューラルネットワーク ,  鶏肉 ,  マイクロ波加熱 ,  殺菌 ,  予測