Comparison of inactivation kinetics models for microwave heating food

Based on the changes of bacterial quantity reduction log of Escherichia coli and Staphylococcus aureus at different temperatures, SWeibull model, Slogistic model and Dose-response model were selected to fit the inactivation kinetics of microwave heating progress. Accuracy factor (Af), Bias factor (Bf), Root Mean Square Error (RMSE) and coefficient of determination (R2) were chosen as the estimated indices for the goodness of the fitting. The results show Slogistic model has higher fitting degree and more proper for descriping inactivation kinetics of Escherichia coli and Staphylococcus aureus by microwave heating than the others.