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超高压处理对树莓汁杀菌效果的影响（Study on Effect of Ultra-high Pressure Processing on Sterilization of Raspberry Juice）
树莓汁 杀菌 超高压
2010/12/29
以新鲜树莓汁为主要原料，研究了超高压处理对新鲜树莓汁菌落总数变化以及霉菌、酵母菌、大肠杆菌、沙门氏菌存活量的影响。结果表明:压力越高，杀菌效果越好; 保压时间的延长有助于微生物的杀灭，在室温（25℃），压力为200MPa、保压时间为5min时，大肠杆菌被完全杀灭；在压力为300MPa、保压时间为15min时，沙门氏菌被完全杀灭；在压力为400MPa、保压时间为15min时，酵母菌和霉菌...
Corrosion resistance of Cr-Ni-Mo steel after sterilization process
Corrosion Biomaterials Steam sterilization
2009/12/1
Purpose: The aim of the work was to evaluate how the process of high pressure steam sterilization influences the
pitting corrosion resistance of Cr-Ni-Mo steel used for implants production.
Design/...
Temperature Distribution at the Surface of Cans in an Industrial Scale Static Retort during Saturated Steam Sterilization
retort saturated steam tuna fish
2009/7/8
A temperature distribution study was carried out in an industrial scale static retort during steam sterilization of cans packed with tuna fish. Interest was focused on the surface temperature of condu...
Rate Analysis of the Sterilization of Microbial Cells in High Pressure Carbon Dioxide
activation energy Saccharomyces cerevisiae Bacillus subtilis
2010/11/22
The sterilization rate for Saccharomyces cerevisiae and the spores of Bacillus subtilis in a process using high pressure CO2 was analyzed. The microorganisms were placed in a reservoir, and the pressu...