Quality & Sensory
The factor by which a reaction rate changes for a 10 °C rise in temperature.
Explains why food spoils roughly twice as fast for every 10°C rise in storage temperature — the basis for shelf-life predictions and cold-chain rules.
Estimating shelf life by storing product under elevated stress, usually temperature, and extrapolating using a kinetic model such as Q10 or Arrhenius.
The temperature increase required to reduce the D-value by a factor of ten — the slope of the thermal death time curve.
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