Table 2. Spore count reduction due to pressure ramp and kinetic Weibull model parameters for isothermal/isobaric conditions at 600 MPa and 90 °C.

Food product	Pressure ramp reduction[log N/N0]	ẞ	δ [s]	R2	6D [min]
Green peas with ham	-1.4 ± 0.1	0.6271	33.24	0.98	9.6
Steamed sole	-1.5 ± 0.2	0.6083	45.59	0.97	14.5
Braised veal	-1.2 ± 0.2	0.5396	24.8	0.96	11.4
Vegetable soup	-1.5 ± 0.1	0.6196	34.61	0.98	10.4