Modeling the inactivation of dense phase CO2 on the pre-processed fresh chicken

The inactivation effects of different pressure, temperature and time dense phase CO2on bacterium in the pre-processed fresh chicken were studied, and the Weibull model, Modified Gompertz model, Logistic model were selected to fit the inactivation kinetics of dense phase CO2, respectively. The parameters of Accuracy factor (Af) , bias factor (Bf) , sum of square Root (SS) , root mean square error (RMSE) and coefficient of determination (R2) were chosen as the estimated indices for the goodness of fitting. The results showed that the inactivation effects of dense phase CO2gradually increased along with the increase of pressure, temperature and time. The fitting degree of Logistic model is the best, compared with the Modified Gompertz and Weibull model.