Research Article
Comparison of Two Mechanistic Microbial Growth Models to Estimate Shelf Life of Perishable Food Package under Dynamic Temperature Conditions
Figure 4
Estimation of lactic acid bacteria growth under two fluctuating temperature conditions. Experimental data are from Mataragas et al. [16]. Thin solid lines are the temperature, and thick solid and dotted lines are microbial counts estimated by Huang and Barayi models, respectively. ▲: experimental microbial count.
(a) |
(b) |