{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,11,3]],"date-time":"2025-11-03T12:29:25Z","timestamp":1762172965470,"version":"build-2065373602"},"reference-count":18,"publisher":"Wiley","issue":"9","license":[{"start":{"date-parts":[[2007,10,17]],"date-time":"2007-10-17T00:00:00Z","timestamp":1192579200000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2007,11]]},"abstract":"<jats:p>\n                    <jats:bold>ABSTRACT:\u2002<\/jats:bold>\n                    Egg and egg preparations are important vehicles for\n                    <jats:italic>Salmonella enteritidis<\/jats:italic>\n                    infections. The influence of time\u2013temperature becomes important when the presence of this organism is found in commercial shell eggs. A computer\u2010aided mathematical model was validated to estimate surface and interior temperature of shell eggs under variable ambient and refrigerated storage temperature. A risk assessment of\n                    <jats:italic>S. enteritidis<\/jats:italic>\n                    based on the use of this model, coupled with\n                    <jats:italic>S. enteritidis<\/jats:italic>\n                    kinetics, has already been reported in a companion paper published earlier in\n                    <jats:italic>JFS<\/jats:italic>\n                    . The model considered the actual geometry and composition of shell eggs and was solved by numerical techniques (finite differences and finite elements). Parameters of interest such as local (\n                    <jats:italic>h<\/jats:italic>\n                    ) and global (\n                    <jats:italic>U<\/jats:italic>\n                    ) heat transfer coefficient, thermal conductivity, and apparent volumetric specific heat were estimated by an inverse procedure from experimental temperature measurement. In order to assess the error in predicting microbial population growth, theoretical and experimental temperatures were applied to a\n                    <jats:italic>S. enteritidis<\/jats:italic>\n                    growth model taken from the literature. Errors between values of microbial population growth calculated from model predicted compared with experimentally measured temperatures were satisfactorily low: 1.1% and 0.8% for the finite difference and finite element model, respectively.\n                  <\/jats:p>","DOI":"10.1111\/j.1750-3841.2007.00528.x","type":"journal-article","created":{"date-parts":[[2007,10,17]],"date-time":"2007-10-17T18:25:05Z","timestamp":1192645505000},"source":"Crossref","is-referenced-by-count":4,"title":["Heat Transfer Models for Predicting\n                    <i>Salmonella enteritidis<\/i>\n                    in Shell Eggs Through Supply Chain Distribution"],"prefix":"10.1111","volume":"72","author":[{"given":"S.","family":"Almonacid","sequence":"first","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"R.","family":"Simpson","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"A.","family":"Teixeira","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"311","published-online":{"date-parts":[[2007,10,26]]},"reference":[{"doi-asserted-by":"publisher","key":"e_1_2_7_2_1","DOI":"10.1111\/j.1365-2621.2002.tb09462.x"},{"issue":"12","key":"e_1_2_7_3_1","doi-asserted-by":"crossref","first-page":"1033","DOI":"10.4315\/0362-028X-53.12.1033","article-title":"Growth of Salmonella enteritidis in yolk of shell eggs from normal and seropositive hens","volume":"53","author":"Bradshaw JG","year":"1990","journal-title":"J Food Protect"},{"key":"e_1_2_7_4_1","first-page":"510 p","volume-title":"Conduction of heat in solids","author":"Carslaw HS","year":"1986"},{"doi-asserted-by":"publisher","key":"e_1_2_7_5_1","DOI":"10.1016\/j.jfoodeng.2003.06.002"},{"volume-title":"Thermal processing of packaged foods","year":"1997","author":"Holdsworth SD","key":"e_1_2_7_6_1"},{"volume-title":"Heat transfer","year":"1981","author":"Holman JP","key":"e_1_2_7_7_1"},{"doi-asserted-by":"publisher","key":"e_1_2_7_8_1","DOI":"10.1016\/0168-1605(94)90197-X"},{"doi-asserted-by":"publisher","key":"e_1_2_7_9_1","DOI":"10.1017\/S0950268800030338"},{"unstructured":"[ISP] Instituto de Salud Publica de Chile.1998.Registros de informes mensuales deSalmonella enteritidis.","key":"e_1_2_7_10_1"},{"doi-asserted-by":"publisher","key":"e_1_2_7_11_1","DOI":"10.2307\/1591153"},{"unstructured":"MilanoG ScarpaF BartoliniR.1991.Identification of temperature dependent thermophysical properties of insulating materials. In:Proceedings of the 18th International Congress of Refrigeration. Montreal Canada . August 10\u201317 1991 Saint\u2010Hyancinthe Quebec Canada. 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