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Details for article 91 of 165 found articles
| Title: |
Microorganisms baroinactivation of germinated mung bean (green gram) seeds |
| Author: |
Kadlec, P. Dostalova, J. Culkova, J. Houska, M. Strohalm, J. |
| Appeared in: |
High pressure research |
| Paging: | Volume 27 (2007) nr. 1 pages 133-138 |
| Year: |
2007-03 |
| Contents: |
It is possible to describe the pressure degradation of microorganisms as being analogous to thermal inactivation. Equation for baroinactivation is derived from thermal death time (TDT) model Dp = Dpref 10(pref-p)/zp, where Dpref is decimal reduction time at the reference pressure (min), pref is the reference pressure (MPa), zp is the pressure increase (MPa) required to reduce the Dp value by a factor of 10. This method was used for the calculation of baroinactivation model parameters of the total number of microorganisms of pressurized germinated mung bean (green gram) seeds (Vigna radiata (L.) Wilczek). Microbial contamination of germinated mung bean (green gram) seeds can be effectively decreased by treatment at a high pressure of 400 MPa, time of pressurization 5 min. |
| Publisher: |
Taylor & Francis |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 91 of 165 found articles
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