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Title: The inactivation of bacillus subtilis spores at low concentrations of hydrogen peroxide vapour
Authors: Malik, Danish J.
Shaw, C.M.
Rielly, Chris D.
Shama, Gilbert
Keywords: Hydrogen peroxide vapour
Bacillus subtilis spores
Inactivation kinetics
D values
Issue Date: 2013
Publisher: © Elsevier
Citation: MALIK, D.J. ... et al., 2013. The inactivation of bacillus subtilis spores at low concentrations of hydrogen peroxide vapour. Journal of Food Engineering, 114 (3), pp. 391–396.
Abstract: Spores of the bacterium Bacillussubtilis were deposited onto the surface of membranes by a process of filtration and exposed to concentrations of hydrogen peroxide vapour between 10 and 90 mg/m3 (ppm) for times ranging from 1.5 to 48 h. The inactivation data obtained in this way was modelled using the Weibull, Series-Event and Baranyi inactivation models. The Weibull model provided the best fit, and its use was extended to previously published literature obtained at higher hydrogen peroxide concentrations to produce a correlation yielding D (decimal reduction value) values over a range from 10 to almost 4000 ppm.
Description: This article was published in the Journal of Food Engineering [© Elsevier] and the definitive version is available at: http://dx.doi.org/10.1016/j.jfoodeng.2012.08.031
Version: Accepted for publication
DOI: 10.1016/j.jfoodeng.2012.08.031
URI: https://dspace.lboro.ac.uk/2134/11025
Publisher Link: http://dx.doi.org/10.1016/j.jfoodeng.2012.08.031
ISSN: 0260-8774
Appears in Collections:Published Articles (Chemical Engineering)

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