Karina J. E. Versyck

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Cooked meat products are often post-contaminated because of a packaging and/or slicing step after the pasteurisation process. The shelf life is therefore limited and can be extended by adding Na-lactate. A previously developed model for the spoilage of gas packed cooked meat products, including temperature, water activity and dissolved CO2 as independent(More)
As part of the model building process, parameter estimation is of great importance in view of accurate prediction making. Confidence limits on the predicted model output are largely determined by the parameter estimation accuracy that is reflected by its parameter estimation covariance matrix. In view of the accurate estimation of the Square Root model(More)
Predictive microbiology emerges more and more as a rational quantitative framework for predicting and understanding microbial evolution in food products. During the mathematical modeling of microbial growth and/or inactivation, great, but not always efficient, effort is spent on the determination of the model parameters from experimental data. In order to(More)
The problem of optimal experimental design (OED) for parameter estimation of non-linear dynamic systems is considered. It is shown how this problem can be formulated as a dynamic optimization (optimal control) problem where the performance index is usually a scalar function of the Fisher information matrix. Numerical solutions can be obtained using direct(More)
It is generally known that accurate model building, i.e., proper model structure selection and reliable parameter estimation, constitutes an essential matter in the field of predictive microbiology, in particular, when integrating these predictive models in food safety systems. In this context, Versyck et al. (1999) have introduced the methodology of(More)
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