Title of article :
The inactivation of Bacillus subtilis spores at low concentrations of hydrogen peroxide vapour Original Research Article
Author/Authors :
D.J. Malik، نويسنده , , C.M. Shaw، نويسنده , , C.D. Rielly، نويسنده , , G. Shama، نويسنده ,
Issue Information :
روزنامه با شماره پیاپی سال 2013
Abstract :
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/m3 (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.
Keywords :
D values , Hydrogen peroxide vapour , Inactivation kinetics , Disinfection , Bacillus subtilis spores
Journal title :
Journal of Food Engineering
Journal title :
Journal of Food Engineering