Matematiksel Modelleme ve Su Ürünlerinde Kullanılan Raf Ömrü Tahmin Modelleri

Yıl 2017, Cilt: 2 Sayı: 1, 13 - 18, 05.12.2017

İsmail Yüksel Genç , Abdullah Diler

Öz

Matematiksel
modelleme su ürünleri gibi çabuk bozulan gıdalarda sıcaklık-zaman ilişkisini
belirleyebilen önemli bir konudur. Raf ömrü tahmininde mikroorganizmaların
gelişim kinetiklerinin belirlenmesi esastır. Su ürünlerinde raf ömrü tahmin
modelleri geliştirilirken birincil, ikincil ve üçüncül modellerin ürün veya
mikroorganizma temel alınarak uygulanması gerekmektedir. Bu kapsamda yapılan
çalışmada matematiksel model terminolojileri, kullanılan matematiksel
eşitlikler ve su ürünlerinde geliştirilen ve uygulanan modeller derlenmeye
çalışılmıştır. Yapılan çalışmalar incelendiğinde matematiksel modelleme için
kullanılan ve bu çalışmada belirtilen tekniklerin sistematik bir şekilde uygulanması
gerektiği sonucuna varılmıştır. 

Anahtar Kelimeler

Prediktif Mikrobiyoloji, Matematiksel Modelleme, Su Ürünleri

Mathematical Modelling and Shelf Life Prediction Models Used in Seafood

Öz

Mathematical modelling is a significant discipline that can determine the temperaturetime relationship in perishable foods such as seafood. It is essential to determine the growth kinetics of microorganisms in shelf life estimations. While developing the shelf-life prediction models in seafood, primary, secondary and tertiary models need to be applied based on the product or microorganism. In this context, the terminology of the mathematical models, the mathematical equations used and the models developed and applied in seafood products have been tried to be compiled. In accordance with the results of the previous studies, it is concluded that the techniques used for mathematical modelling and the techniques mentioned in this study should be applied in a systematic way.

Anahtar Kelimeler

Predictive Microbiology, Mathematical Modelling, Seafood, Shelf Life

Kaynakça

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