Research Article
Comparison of Two Mechanistic Microbial Growth Models to Estimate Shelf Life of Perishable Food Package under Dynamic Temperature Conditions
Table 4
Shelf life prediction by Huang and Baranyi models.
| | Spoilage organism and temperature condition | Shelf life predicted (days) | Shelf life predicted in the source (days) | Criterion of spoilage level at end of shelf life | | Huang | Baranyi |
| | Pseudomonads in Figure 1(a) | 2.7 | 2.7 | 3.0 | 107/g | | Pseudomonads in Figure 1(b) | 3.6 | 3.7 | 3.8 | 107/g | | Pseudomonads in Figure 1(c) | 4.3 | 4.1 | 4.2 | 107/g | | Pseudomonads in Figure 1(d) | 4.0 | 3.8 | 3.9 | 107/g | | Pseudomonads in Figure 1(e) | 7.2 | 6.7 | 6.9 | 107/g | | Lactic acid bacteria in Figure 4(a) | 28.3 | 28.2 | 28 | 108.4/g | | Lactic acid bacteria in Figure 4(b) | 25.7 | 25.6 | 24 | 108.4/g |
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