Zobrazeno 1 - 10
of 415
pro vyhledávání: '"thermal sterilization"'
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 15, Pp 400-408 (2024)
Fermented fruit and vegetable products are an important part of traditional fermented food in China. During production, fresh vegetables and fruits are used as raw materials. The fermentation is conducted by the interactions between microorganisms in
Externí odkaz:
https://doaj.org/article/c18f4793cb27463abc7ca3d84929a15f
Publikováno v:
Liang you shipin ke-ji, Vol 32, Iss 2, Pp 151-158 (2024)
Ultraviolet (UV) irradiation is a non-thermal sterilization technique, and mercury vapor ultraviolet lamps currently serve as the primary equipment for food hygiene. However, due to some factors, the production and usage of mercury lamps gradually re
Externí odkaz:
https://doaj.org/article/2cd4c50ae78a4dcab27bfaf408adfac7
Publikováno v:
Foods, Vol 13, Iss 15, p 2361 (2024)
Reducing the initial bacteria number from meat and extending its shelf life are crucial factors for ensuring product safety and enhancing economic benefits for enterprises. Currently, controlling enzyme activity and the microbial survival environment
Externí odkaz:
https://doaj.org/article/1bbb490548cc4ab08c1fe952d2a8ffda
Publikováno v:
Microorganisms, Vol 12, Iss 7, p 1380 (2024)
Pulsed electric field (PEF) is an up-to-date non-thermal processing technology with a wide range of applications in the food industry. The inactivation effect of PEF on Escherichia coli was different under different conditions. The E. coli inactivate
Externí odkaz:
https://doaj.org/article/26a8a8a28904487d8469d974f739f910
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 15, Pp 427-433 (2023)
Ready-to-eat meat (RTE) products are potential to contaminate bacteria, yeasts and molds during the processing, transport, storage, and sale periods, causing food spoilage and foodborne diseases. As a new non-thermal sterilization technology, atmosph
Externí odkaz:
https://doaj.org/article/9b8723ed4bc948c48490b858a3b9833d
Publikováno v:
Zhongguo shipin weisheng zazhi, Vol 35, Iss 6, Pp 961-966 (2023)
Sterilization is an indispensable part of food processing. This paper discusses the theories and applications of four currently widely used non-thermal sterilization technologies， including dense phase carbon dioxide， electron beam irradiation，
Externí odkaz:
https://doaj.org/article/78cfaa51c5b84b3f8ac82988c0f83972
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 8, Pp 359-365 (2023)
This study aimed to investigate the inhibitory effect of low temperature plasma-activated water (PAW) on the surface microorganisms and the quality attributes of blueberry. In this study, the blueberry fruits were treated by submerging them in the PA
Externí odkaz:
https://doaj.org/article/68714dac73724e5b8a7aa1428ba9bb65
Publikováno v:
Buildings, Vol 14, Iss 5, p 1210 (2024)
A Trombe wall is a widely applied heating system that has a single function. An interesting thing is that both the solar heat and UV light received by a Trombe wall have an air sterilization effect. Here, the air sterilization and thermal performance
Externí odkaz:
https://doaj.org/article/8da51658829849f2a43e88e65e20632a
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Akademický článek
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