Action and its applications in food preservation

Action, the product of Energy times Time, a very interesting physical quantity has found application in fields of Physics such as Quantomechanics, the Planck constant having dimensions of Action. Well known is also the Principle of the Least Action followed by several phenomena in Physics and Chemistry. However, in other fields action has not found the attention, such an important concept deserves. In this paper, the concept of thermal action is coined in a suitable way so that applications are enabled in the field of Thermal Treatment of Foods. The obtained isodrastic curves following the analysis, describe the death kinetics of pathogenic bacteria with a potential application also in the field of the survival of probiotic bacteria in functional food products.