A mathematical model simulation of fungi growth above the rind of hard cheese

Autores
Bonaterra, Fernando; Guerrero, Mónica; Rosa, Miguel
Año de publicación
2013
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
A mathematical model for the simulation of fungi growth on hard cheese surface is presented and is based on previous regression models for mould growth on nonfood materials. Quantification of mould growth in the model is based on the Mould Index (MI), used in the experiments for visual inspection. The model consists of differential equations describing the growth rate of the MI in different fluctuating conditions including the effect of exposure time, temperature, and relative humidity. Temperature and humidity favourable conditions for mould growth are presented as a mathematical model. The MI upper limit value can also being interpreted as the critical relative humidity needed for the first sign of fungi visualization of mould growth on the rind of hard cheese (Grana Padano type). Mould fungi ecosystem in a cheese ripening chamber, is a heterogeneous and not a particularly well defined group of fungi. Typical mould fungi found are Aspergillus, Penicilliun Mucor and Fusarium amongst other species. The growth of fungi has been the subject of experimental research for a long time, but the knowledge thus gathered, has been frequently qualitative in nature. The aim has been to describe the response and the critical conditions for mould growth on these specific surfaces. Most of this previous extensive research has been carried out in constant temperature and humidity conditions but even such models are usually not applicable in arbitrarily varying conditions. The experiments suggest that the possible temperature and relative humidity conditions favoring initiation of mould growth on hard cheese surface can be described as a mathematical model. The initial average concentration of airborne fungal in the ripening chamber was 200 ufc/m3. The temperature range was 0 to 50°C, and the relative humidity between 75 and 100%. Critical relative humidity (RH crit) required for initiation of mould growth, is a function of temperature and the boundary curve can be described by a polynomial
Fil: Bonaterra, Fernando. Universidad Tecnológica Nacional. Facultad Regional Villa María; Argentina.
Fil: Guerrero, Mónica. Universidad Tecnológica Nacional. Facultad Regional Villa María; Argentina.
Fil: Rosa, Miguel. Universidad Tecnológica Nacional. Facultad Regional Villa María; Argentina.
Peer Reviewed
Materia
MATHEMATICAL MODEL
FUNGI GROWTH
HARD CHEESE
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
Repositorio Institucional Abierto (UTN)
Institución
Universidad Tecnológica Nacional
OAI Identificador
oai:ria.utn.edu.ar:20.500.12272/2315
Acceder
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network_acronym_str RIAUTN
repository_id_str a
network_name_str Repositorio Institucional Abierto (UTN)
spelling A mathematical model simulation of fungi growth above the rind of hard cheeseBonaterra, FernandoGuerrero, MónicaRosa, MiguelMATHEMATICAL MODELFUNGI GROWTHHARD CHEESEA mathematical model for the simulation of fungi growth on hard cheese surface is presented and is based on previous regression models for mould growth on nonfood materials. Quantification of mould growth in the model is based on the Mould Index (MI), used in the experiments for visual inspection. The model consists of differential equations describing the growth rate of the MI in different fluctuating conditions including the effect of exposure time, temperature, and relative humidity. Temperature and humidity favourable conditions for mould growth are presented as a mathematical model. The MI upper limit value can also being interpreted as the critical relative humidity needed for the first sign of fungi visualization of mould growth on the rind of hard cheese (Grana Padano type). Mould fungi ecosystem in a cheese ripening chamber, is a heterogeneous and not a particularly well defined group of fungi. Typical mould fungi found are Aspergillus, Penicilliun Mucor and Fusarium amongst other species. The growth of fungi has been the subject of experimental research for a long time, but the knowledge thus gathered, has been frequently qualitative in nature. The aim has been to describe the response and the critical conditions for mould growth on these specific surfaces. Most of this previous extensive research has been carried out in constant temperature and humidity conditions but even such models are usually not applicable in arbitrarily varying conditions. The experiments suggest that the possible temperature and relative humidity conditions favoring initiation of mould growth on hard cheese surface can be described as a mathematical model. The initial average concentration of airborne fungal in the ripening chamber was 200 ufc/m3. The temperature range was 0 to 50°C, and the relative humidity between 75 and 100%. Critical relative humidity (RH crit) required for initiation of mould growth, is a function of temperature and the boundary curve can be described by a polynomialFil: Bonaterra, Fernando. Universidad Tecnológica Nacional. Facultad Regional Villa María; Argentina.Fil: Guerrero, Mónica. Universidad Tecnológica Nacional. Facultad Regional Villa María; Argentina.Fil: Rosa, Miguel. Universidad Tecnológica Nacional. Facultad Regional Villa María; Argentina.Peer Reviewed2017-11-09T18:08:06Z2017-11-09T18:08:06Z2013info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/20.500.12272/2315engenginfo:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/CC BY-NC-SAAtribución-NoComercial-CompartirIgual 4.0 Internacionalreponame:Repositorio Institucional Abierto (UTN)instname:Universidad Tecnológica Nacional2025-10-23T11:18:39Zoai:ria.utn.edu.ar:20.500.12272/2315instacron:UTNInstitucionalhttp://ria.utn.edu.ar/Universidad públicaNo correspondehttp://ria.utn.edu.ar/oaigestionria@rec.utn.edu.ar; fsuarez@rec.utn.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:a2025-10-23 11:18:40.34Repositorio Institucional Abierto (UTN) - Universidad Tecnológica Nacionalfalse
dc.title.none.fl_str_mv A mathematical model simulation of fungi growth above the rind of hard cheese
title A mathematical model simulation of fungi growth above the rind of hard cheese
spellingShingle A mathematical model simulation of fungi growth above the rind of hard cheese
Bonaterra, Fernando
MATHEMATICAL MODEL
FUNGI GROWTH
HARD CHEESE
title_short A mathematical model simulation of fungi growth above the rind of hard cheese
title_full A mathematical model simulation of fungi growth above the rind of hard cheese
title_fullStr A mathematical model simulation of fungi growth above the rind of hard cheese
title_full_unstemmed A mathematical model simulation of fungi growth above the rind of hard cheese
title_sort A mathematical model simulation of fungi growth above the rind of hard cheese
dc.creator.none.fl_str_mv Bonaterra, Fernando
Guerrero, Mónica
Rosa, Miguel
author Bonaterra, Fernando
author_facet Bonaterra, Fernando
Guerrero, Mónica
Rosa, Miguel
author_role author
author2 Guerrero, Mónica
Rosa, Miguel
author2_role author
author
dc.subject.none.fl_str_mv MATHEMATICAL MODEL
FUNGI GROWTH
HARD CHEESE
topic MATHEMATICAL MODEL
FUNGI GROWTH
HARD CHEESE
dc.description.none.fl_txt_mv A mathematical model for the simulation of fungi growth on hard cheese surface is presented and is based on previous regression models for mould growth on nonfood materials. Quantification of mould growth in the model is based on the Mould Index (MI), used in the experiments for visual inspection. The model consists of differential equations describing the growth rate of the MI in different fluctuating conditions including the effect of exposure time, temperature, and relative humidity. Temperature and humidity favourable conditions for mould growth are presented as a mathematical model. The MI upper limit value can also being interpreted as the critical relative humidity needed for the first sign of fungi visualization of mould growth on the rind of hard cheese (Grana Padano type). Mould fungi ecosystem in a cheese ripening chamber, is a heterogeneous and not a particularly well defined group of fungi. Typical mould fungi found are Aspergillus, Penicilliun Mucor and Fusarium amongst other species. The growth of fungi has been the subject of experimental research for a long time, but the knowledge thus gathered, has been frequently qualitative in nature. The aim has been to describe the response and the critical conditions for mould growth on these specific surfaces. Most of this previous extensive research has been carried out in constant temperature and humidity conditions but even such models are usually not applicable in arbitrarily varying conditions. The experiments suggest that the possible temperature and relative humidity conditions favoring initiation of mould growth on hard cheese surface can be described as a mathematical model. The initial average concentration of airborne fungal in the ripening chamber was 200 ufc/m3. The temperature range was 0 to 50°C, and the relative humidity between 75 and 100%. Critical relative humidity (RH crit) required for initiation of mould growth, is a function of temperature and the boundary curve can be described by a polynomial
Fil: Bonaterra, Fernando. Universidad Tecnológica Nacional. Facultad Regional Villa María; Argentina.
Fil: Guerrero, Mónica. Universidad Tecnológica Nacional. Facultad Regional Villa María; Argentina.
Fil: Rosa, Miguel. Universidad Tecnológica Nacional. Facultad Regional Villa María; Argentina.
Peer Reviewed
description A mathematical model for the simulation of fungi growth on hard cheese surface is presented and is based on previous regression models for mould growth on nonfood materials. Quantification of mould growth in the model is based on the Mould Index (MI), used in the experiments for visual inspection. The model consists of differential equations describing the growth rate of the MI in different fluctuating conditions including the effect of exposure time, temperature, and relative humidity. Temperature and humidity favourable conditions for mould growth are presented as a mathematical model. The MI upper limit value can also being interpreted as the critical relative humidity needed for the first sign of fungi visualization of mould growth on the rind of hard cheese (Grana Padano type). Mould fungi ecosystem in a cheese ripening chamber, is a heterogeneous and not a particularly well defined group of fungi. Typical mould fungi found are Aspergillus, Penicilliun Mucor and Fusarium amongst other species. The growth of fungi has been the subject of experimental research for a long time, but the knowledge thus gathered, has been frequently qualitative in nature. The aim has been to describe the response and the critical conditions for mould growth on these specific surfaces. Most of this previous extensive research has been carried out in constant temperature and humidity conditions but even such models are usually not applicable in arbitrarily varying conditions. The experiments suggest that the possible temperature and relative humidity conditions favoring initiation of mould growth on hard cheese surface can be described as a mathematical model. The initial average concentration of airborne fungal in the ripening chamber was 200 ufc/m3. The temperature range was 0 to 50°C, and the relative humidity between 75 and 100%. Critical relative humidity (RH crit) required for initiation of mould growth, is a function of temperature and the boundary curve can be described by a polynomial
publishDate 2013
dc.date.none.fl_str_mv 2013
2017-11-09T18:08:06Z
2017-11-09T18:08:06Z
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/20.500.12272/2315
url http://hdl.handle.net/20.500.12272/2315
dc.language.none.fl_str_mv eng
eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-sa/4.0/
CC BY-NC-SA
Atribución-NoComercial-CompartirIgual 4.0 Internacional
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-sa/4.0/
CC BY-NC-SA
Atribución-NoComercial-CompartirIgual 4.0 Internacional
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.source.none.fl_str_mv reponame:Repositorio Institucional Abierto (UTN)
instname:Universidad Tecnológica Nacional
reponame_str Repositorio Institucional Abierto (UTN)
collection Repositorio Institucional Abierto (UTN)
instname_str Universidad Tecnológica Nacional
repository.name.fl_str_mv Repositorio Institucional Abierto (UTN) - Universidad Tecnológica Nacional
repository.mail.fl_str_mv gestionria@rec.utn.edu.ar; fsuarez@rec.utn.edu.ar
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score 12.471625

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