Sentence examples for microbial inactivation using from inspiring English sources
Therefore, the ultrasound assisted continuous system has shown a great potential for microbial inactivation using SC-CO2 under mild process conditions.
Microbial inactivation using HILP has gained attention in recent years due to lower energy consumption compared to conventional thermal processes [ 35].
Reactor validation consisted of the following: (1) hydraulic analysis using tracer tests, (2) characterization of the average light distribution using chemical actinometry, and (3) microbial dose response and inactivation using biodosimetry.
The model that used Ftotal provided gross over-estimations for microbial inactivation, while using FUV as the treatment dose yielded reasonably good predictions of microbial inactivation, especially for the more opaque and turbid substrates.
Another process, known as pathogen inactivation, uses chemicals to kill all viruses and bacteria, clearing up any bacteria or virus, including H.I.V. or hepatitis not detected by other testing.
The water bath microbial inactivation parameters are estimated by using inverse techniques and then applied to the microwave treatment.
The Weibull model was used to describe the microbial inactivation kinetics for each organism.
The current review aims to provide an overview of the kinetic models used by PEF for microbial inactivation in liquid foods.
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.
The effects of treatment inlet temperature (20 45 °C), electric field strength (EFS; 20 42.5 kV/cm) and treatment time (68 170 μs, as a function of the flow rate) on microbial inactivation were studied with a central composite design using a response surface model (ccRSM).
In this study, thermal process calculation procedure used to evaluate safe levels of microbial inactivation by means of time-temperature history of the product during processing was adapted to evaluate the risk associated with acrylamide formation in cookies during baking.
