Similarities between the thermal inactivation kinetics of Bacillus amyloliquefaciens α-amylase in an aqueous solution of sodium dodecyl sulphate and the kinetics in the solution of anionic-phospholipid vesicles

2003 ◽  
Vol 38 (2) ◽  
pp. 175 ◽  
Author(s):  
Atsushi Tanaka ◽  
Eiichi Hoshino
Keyword(s):  
Aqueous Solution ◽  
Sodium Dodecyl Sulphate ◽  
Bacillus Amyloliquefaciens ◽  
Thermal Inactivation ◽  
Sodium Dodecyl ◽  
Phospholipid Vesicles ◽  
Inactivation Kinetics ◽  
Anionic Phospholipid ◽  
Kinetics Of

Influence of pH on the Thermal Inactivation Kinetics of Horseradish Peroxidase in Aqueous Solution

LWT ◽  
2000 ◽  
Vol 33 (5) ◽  
pp. 362-368 ◽  
Author(s):  
Maria Adı́lia Lemos ◽  
Jorge C Oliveira ◽  
Jorge A Saraiva
Keyword(s):  
Aqueous Solution ◽  
Horseradish Peroxidase ◽  
Thermal Inactivation ◽  
Inactivation Kinetics ◽  
Influence Of Ph ◽  
Kinetics Of

The Kinetics of Methyl Methacrylate Miniemulsion Polymerization Characterized through a Fluorescence Method

2012 ◽  
Vol 178-181 ◽  
pp. 609-612
Author(s):  
Hai Ke Feng ◽  
Hua Yu Qiu ◽  
Li Yuan Ding ◽  
Cun Jin Xu
Keyword(s):  
Methyl Methacrylate ◽  
Anionic Surfactant ◽  
Sodium Dodecyl Sulphate ◽  
Sodium Dodecyl ◽  
Miniemulsion Polymerization ◽  
Time Measurement ◽  
Fluorescence Method ◽  
Real Time Measurement ◽  
Measurement Results ◽  
Kinetics Of

In this paper, we followed the kinetics of methyl methacrylate (MMA) through a novel fluorescence method. The real-time measurement results show that in the regime of very low monomer contents, such as a solution containing 0.1 wt% of MMA with respect to water and with the anionic surfactant of sodium dodecyl sulphate (SDS), the kinetic of the miniemulsion could be followed by this embed fluorescence method. The processes of changing from emulsion to miniemulsion with different amount of surfactant and cosurfactant also have been monitored.

Effect of a HPP pretreatment on thermal inactivation kinetics of polyphenoloxidase obtained from three apple cultivars

2017 ◽  
Vol 40 (6) ◽  
pp. e12570 ◽  
Author(s):  
Maria F. Machado ◽  
Alexandra Sousa ◽  
Sónia M. Castro ◽  
Sílvia A. Moreira ◽  
Jorge A. Saraiva
Keyword(s):  
Thermal Inactivation ◽  
Inactivation Kinetics ◽  
Apple Cultivars ◽  
Kinetics Of

Determination of the Thermal Inactivation Kinetics of Listeria monocytogenes, Salmonella enterica, and Escherichia coli O157:H7 and non-O157 in Buffer and a Spinach Homogenate

2015 ◽  
Vol 78 (8) ◽  
pp. 1467-1471 ◽  
Author(s):  
EMEFA ANGELICA MONU ◽  
MALCOND VALLADARES ◽  
DORIS H. D'SOUZA ◽  
P. MICHAEL DAVIDSON
Keyword(s):  
Escherichia Coli ◽  
Listeria Monocytogenes ◽  
Salmonella Enterica ◽  
Thermal Inactivation ◽  
Inactivation Kinetics ◽  
Mild Heat ◽  
Log Reduction ◽  
D Values ◽  
Heat Processes ◽  
Kinetics Of

Produce has been associated with a rising number of foodborne illness outbreaks. While much produce is consumed raw, some is treated with mild heat, such as blanching or cooking. The objectives of this research were to compare the thermal inactivation kinetics of Listeria monocytogenes, Salmonella enterica, Shiga toxin–producing Escherichia coli (STEC) O157:H7, and non-O157 STEC in phosphate-buffered saline (PBS; pH 7.2) and a spinach homogenate and to provide an estimate of the safety of mild heat processes for spinach. Five individual strains of S. enterica, L. monocytogenes, STEC O157:H7, and non-O157 STEC were tested in PBS in 2-ml glass vials, and cocktails of the organisms were tested in blended spinach in vacuum-sealed bags. For Listeria and Salmonella at 56 to 60°C, D-values in PBS ranged from 4.42 ± 0.94 to 0.35 ± 0.03 min and 2.11 ± 0.14 to 0.16 ± 0.03 min, respectively. D-values at 54 to 58°C were 5.18 ± 0.21 to 0.53 ± 0.04 min for STEC O157:H7 and 5.01 ± 0.60 to 0.60 ± 0.13 min for non-O157 STEC. In spinach at 56 to 60°C, Listeria D-values were 11.77 ± 2.18 to 1.22 ± 0.12 min and Salmonella D-values were 3.51 ± 0.06 to 0.47 ± 0.06 min. D-values for STEC O157:H7 and non-O157 STEC were 7.21 ± 0.17 to 1.07 ± 0.11 min and 5.57 ± 0.38 to 0.99 ± 0.07 min, respectively, at 56 to 60°C. In spinach, z-values were 4.07 ± 0.16, 4.59 ± 0.26, 4.80 ± 0.92, and 5.22 ± 0.20°C for Listeria, Salmonella, STEC O157:H7, and non-O157 STEC, respectively. Results indicated that a mild thermal treatment of blended spinach at 70°C for less than 1 min would result in a 6-log reduction of all pathogens tested. These findings may assist the food industry in the design of suitable mild thermal processes to ensure food safety.

THERMAL INACTIVATION KINETICS of TRYPSIN AT ASEPTIC PROCESSING TEMPERATURES

1993 ◽  
Vol 16 (4) ◽  
pp. 315-328 ◽  
Author(s):  
G.B. AWUAH ◽  
H.S. RAMASWAMY ◽  
B.K. SIMPSON ◽  
J.P. SMITH
Keyword(s):  
Thermal Inactivation ◽  
Inactivation Kinetics ◽  
Aseptic Processing ◽  
Kinetics Of
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