Matematiksel Modelleme ve Su Ürünlerinde Kullanılan Raf Ömrü Tahmin Modelleri

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

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.

Keywords:

Predictive Microbiology Mathematical Modelling, Seafood, Shelf Life,

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