Sentence examples for microbial inactivation methods from inspiring English sources

Current themes include new technical methods of heating and non-thermal microbial inactivation methods (e.g. ohmic heating, pulse electric field, high pressure): non-thermal mechanism better retain nutrients (e.g. vitamins in fruit juices).

The most commonly used methods to generate microbial inactivation curves are based on the assumptions that microbial mortality follows first order kinetics and that the temperature effect on the 'D value' or exponential rate constant is determined by the log linear model or the Arrhenius equation, respectively.

Among the most promising techniques that could be competitive to the current extraction methods of molecules from plant matrices and microbial inactivation of food products, ultrasound assisted supercritical fluid extraction has taken great interest.

The objective of this work was to develop a method for predicting levels and spatial distribution of microbial inactivation in PL treatment of liquid substrates, and to validate the predictions with experimental data.

In a final step, a correlation model by matching the measurement signal of the gas sensor with the microbial inactivation kinetics was established that demonstrates its suitability as an efficient method for validating the microbicidal effectiveness of sterilisation processes with gaseous H2O2.

A simple method for high-pressure generation and its application for microbial inactivation was studied.

Atmospheric plasma provides the advantages of high microbial inactivation that can be performed under ambient conditions; therefore, it is regarded as a potential alternative to traditional food preservation methods.

All PEF parameters affected microbial inactivation.

At this condition, the rate of microbial inactivation was 0.09 min−1.

Interestingly, microbial inactivation in soil by autoclaving or chemical treatments inhibited the process.

Ball implemented the formula method to simplify the calculations of process lethality by generating charts and tables that correlate the temperature profile of the food product with microbial inactivation kinetics data.