Abstract In this study, the inactivation kinetics of strains of Penicillium paneum and P. roqueforti were determined during bread baking. Three strains of P. paneum (PR03, PR04, and PR05) and P. roqueforti (PR06, PR11, and PR67) were used. Baking conditions were based on those used in baking industries (160 °C, 190 °C and 220 °C). The inactivation curves did not follow first-order kinetic, and as the primary model, the Weibull model was used with the fixed p-value. The t4D value was also determined, and the secondary model was built using the log δ as a function of the baking temperature. Lower values of δ and t4D were obtained at 220 °C, and the values of this parameter were different (p

中文翻译：

---

面包烘烤过程中温度对三株Penicillium paneum和P. roqueforti灭活动力学的影响

摘要 本研究确定了面包烘焙过程中Penicillium paneum 和P. roqueforti 菌株的灭活动力学。使用了 P. paneum (PR03、PR04 和 PR05) 和 P. roqueforti (PR06、PR11 和 PR67) 的三个菌株。烘焙条件基于烘焙行业使用的条件（160 °C、190 °C 和 220 °C）。灭活曲线不遵循一级动力学，并且作为主要模型，使用具有固定 p 值的威布尔模型。还确定了 t4D 值，并使用 log δ 作为烘焙温度的函数建立了二级模型。δ 和 t4D 的较低值是在 220 °C 时获得的，并且该参数的值不同（p