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Microbial Inactivation by Pulsed Electric Fields
The present chapter provides a wide overview of the possibilities currently offered by the technology of pulsed electric fields (PEF) within the...
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A Protocol for Predictive Modeling of Microbial Inactivation Based on Experimental Data
Temperature treatments are one of the most commonly used methods for microbial inactivation in food industries. Microbial inactivation models can...
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Effect of environmental water activity on microbial inactivation by intense pulsed light (IPL)
In this study, the effect of environmental a w on microbial inactivation by intense pulsed light (IPL) was investigated. Three different...
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Microbial Inactivation Kinetics Models, Survival Curves Shapes, and the Temporal Distributions of the Individual Germs Deactivation
Regardless of the targeted microbe type, a thermal or nonthermal food preservation or disinfection method’s efficacy is primarily assessed based on...
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Integrated in-package treatment of hydrogen peroxide and cold plasma for microbial inactivation of cabbage slices
The efficacy of an in-package microbial inactivation method, combining H 2 O 2 and atmospheric dielectric barrier discharge cold plasma (ADCP)...
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On the Time Presentation in Differential Rate Equations of Dynamic Microbial Inactivation and Growth
A dynamic (e.g., non-isothermal) kinetic model of microbial survival during a lethal process or growth under favorable conditions is either in the...
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Individual Cell-Based Modeling for Microbial Growth and Inactivation Using Time-Lapse Microscopy
Most microbial growth, survival, and inactivation studies rely on large microbial populations, with the behavioral heterogeneity of individual cells...
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Advances in Food Processing Through Radio Frequency Technology: Applications in Pest Control, Microbial and Enzymatic Inactivation
Foodborne illnesses occur due to contamination by pathogenic microorganisms. Therefore, decontaminating food is vital before marketing and...
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Conventional thermal and microwave processing of guava juice: process intensification, microbial inactivation and chemical composition
The effects of microwave (MW) processing and conventional (CV) heating on inactivation of Escherichia coli and Salmonella enterica subsp. enterica ,...
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Fully Probabilistic Microbial Inactivation Models: the Markov Chain Reconstruction from Experimental Survival Ratios
During microbial inactivation by a lethal agent (ignoring damage/injury, recovery from damage/injury, etc.), an individual spore or cell can be...
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Ohmic Heating Technology Systems, Factors Governing Efficiency and Its Application to Inactivation of Pathogenic Microbial, Enzyme Inactivation, and Extraction of Juice, Oil, and Bioactive Compounds in the Food Sector
Ohmic heating (OH) is one of the promising food processing technologies which generates heat when an electric current passes through the food...
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The Weibull Model for Microbial Inactivation
The first-order kinetics for microbial inactivation was derived more than 100 years ago and is still used, although more and more researchers are...
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Optimal non-thermal inactivation methods by study of the microbial control effect in laver (Porphya sp.)
Laver ( Porphya sp.) containing vitamins and minerals has a high total number of bacteria of 6–7 log CFU/g. Changes in microbial count in dried laver...
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An Overview of the Application of Blue Light-Emitting Diodes as a Non-Thermic Green Technology for Microbial Inactivation in the Food Sector
Blue light is an emerging technology used for the decontamination of food contact surfaces and products. It is based on the activation of...
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Predicting the Simultaneous Oxidation of Ammonia, Nitrite, and m-cresol and Microbial Growth in a Sequencing Batch Reactor with a Kinetic Model Using Inhibition and Inactivation Effects
The kinetic model derived in this study was able to adequately predict the simultaneous oxidation of ammonia, nitrite, and m -cresol and microbial...
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Non-thermal Microbial Inactivation of Honey Raspberry Wine Through the Application of High-Voltage Electrospray Technology
Electrospray (ES) technology is a novel non-thermal microbial inactivation method used in fruit wines. Long-term storage of commercial raspberry wine...
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Retrieval of Microbial Inactivation Kinetic Parameters in Chemical Preservation and Disinfection by the Endpoints Method
The response of microorganisms to chemical preservatives and disinfectants can be described by the traditional Chick-Watson-Hom’s (CWH) model or more...
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Microbial inactivation in fresh and minimally processed foods by intense pulsed light (IPL) treatment
The purposes of this study were to evaluate the inactivation effects of intense pulsed light (IPL) on indigenous and inoculated microorganisms in...
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Photodynamic Inactivation Mediated by Curcumin Solid Lipid Nanoparticles on Bacteria and Its Application for Fresh Carrot Juice
Curcumin solid lipid nanoparticles were prepared by microemulsion method, and the physicochemical properties of these products were characterized....
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Microbiological Inactivation by Ultrasound in Liquid Products
Ultrasound has been explored as a preservation technique that has great potential to extend the shelf life of foods, ensuring food safety while...
