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首页> 外文期刊>Journal of food engineering >The inactivation of Bacillus subtilis spores at low concentrations of hydrogen peroxide vapour
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The inactivation of Bacillus subtilis spores at low concentrations of hydrogen peroxide vapour

机译:低浓度过氧化氢蒸气对枯草芽孢杆菌孢子的灭活作用

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摘要

Spores of the bacterium Bacillus subtilis were deposited onto the surface of membranes by a process of filtration and exposed to concentrations of hydrogen peroxide vapour between 10 and 90 mg/m~3 (ppm) for times ranging from 1.5 to 48 h. The inactivation data obtained in this way was modelled using the Weibull, Series-Event and Baranyi inactivation models. The Weibull model provided the best fit, and its use was extended to previously published literature obtained at higher hydrogen peroxide concentrations to produce a correlation yielding D (decimal reduction value) values over a range from 10 to almost 4000 ppm.
机译:枯草芽孢杆菌的孢子通过过滤过程沉积在膜表面,并暴露于10至90 mg / m〜3(ppm)的过氧化氢蒸汽浓度中1.5至48小时。使用Weibull,Series-Event和Baranyi灭活模型对以此方式获得的灭活数据进行建模。 Weibull模型提供了最佳拟合,其使用范围已扩展到以前发表的文献中,该文献在较高的过氧化氢浓度下获得了相关的D(十进制减少值)值,范围从10到几乎4000 ppm。

著录项

  • 来源
    《Journal of food engineering》 |2013年第3期|391-396|共6页
  • 作者单位

    Department of Chemical Engineering, Loughborough University, Loughborough, LEICS. LEI 1 3TU, UK;

    Department of Chemical Engineering, Loughborough University, Loughborough, LEICS. LEI 1 3TU, UK;

    Department of Chemical Engineering, Loughborough University, Loughborough, LEICS. LEI 1 3TU, UK;

    Department of Chemical Engineering, Loughborough University, Loughborough, LEICS. LEI 1 3TU, UK;

  • 收录信息 美国《科学引文索引》(SCI);美国《工程索引》(EI);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    hydrogen peroxide vapour; disinfection; bacillus subtilis spores; inactivation kinetics; D values;

    机译:过氧化氢蒸气;消毒;枯草芽孢杆菌孢子;失活动力学;D值;

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