Some aspects of modelling microbial quality of food.

M.H. Zwietering, F.M. Rombouts, K. van 't Riet

    Research output: Contribution to journalArticleAcademicpeer-review

    17 Citations (Scopus)


    The kinetics of food deterioration reactions are important for the optimization of food chains. Different model types used to predict deterioration kinetics are briefly commented on. Objectives and needs for modelling are presented. A procedure to compare different models is given together with an example of their use. Some possibilities for expanding modelling techniques into decision support systems are given. Predictive models, kinetic data, expertise, logistics and simulation and optimization routines can be combined to support decisions in production and distribution and product development.
    Original languageEnglish
    Pages (from-to)89-96
    JournalFood Control
    Issue number2
    Publication statusPublished - 1993


    • bacterial growth
    • DSS
    • food quality
    • modelling


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