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  • 1
    Electronic Resource
    Electronic Resource
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 2 (1954), S. 298-302 
    ISSN: 1520-5118
    Source: ACS Legacy Archives
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
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  • 2
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 40 (1975), S. 0 
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
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  • 3
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 40 (1975), S. 0 
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
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  • 4
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 40 (1975), S. 0 
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
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  • 5
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 36 (1971), S. 0 
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY –EDTA, in concentrations above 2.5 mM, was found inhibitory to germination of and outgrowth from spores of C. botulinum Type A and to toxin production in a fish homogenate. Inhibitory action was influenced by pH of the medium in the range pH 6.5–8.1, the action increasing with pH. It was influenced by Mg and Ca concentrations in the medium, equimolar concentrations of added CaCl2 or MgCl2, completely erasing the growth inhibitory action. Initial spore concentration also influenced inhibitory efficacy–the higher the spore concentration, the higher the EDTA concentration required for inhibition. There was no evidence that EDTA, in any concentration used, promoted spore germination. Release of Ca, Mg and DPA from incubating spores was suppressed to varying extents by 5.0 and 10 mM EDTA.
    Type of Medium: Electronic Resource
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  • 6
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 35 (1970), S. 0 
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Death of lyophilized Salmonella senftenberg and Escherichia coli when exposed to gaseous ethylene oxide (ETO) followed first order kinetics. S. senftenberg in whole egg powder was about twice as resistant as it was in the clean state. Supplementation of a minimal growth medium with amino acids, organic acids, the base components of DNA and RNA, vitamins and nucleic acid sugars demonstrated that guanine and guanosine triphosphate were the only supplements which would promote reproduction of cells surviving severe ETO treatment. Treatment of guanine and guanosine triphosphate with ETO prior to adding them to the minimal medium caused guanosine triphosphate, but not guanine, to lose he ability to promote reproduction, indicating that under the conditions of this experiment, only the guanosine triphosphate was alkylatable; and that, it was alkylation of this component of DNA that caused the bacterial cells to lose their power of reproduction.
    Type of Medium: Electronic Resource
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  • 7
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 34 (1969), S. 0 
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY: Death kinetics of spores of Clostridium botulinum, Type A, strain 62, were studied at sterilant gas temperatures in the range of 40°C (104°F) to 70°C (158°F). Hygroscopic carriers in the form of small discs of filter paper were used. The sterilant gas used was a mixture of dichlorodifluoromethane and ethylene oxide (88 and 12% by weight respectively). Pressures in the exposure atmosphere were adjusted to obtain an ethylene oxide concentration of 700 mg per liter at all temperatures. It was shown by gas-chromatographic analysis that an actual concentration of 700 ± 20 mg per liter was maintained at all exposure temperatures during all exposure periods. The effect of various moisture levels on spore death kinetics was also studied. The relative humidities employed in both the preconditioning and exposure of spores were 3, 23, 33, 53 and 73%, respectively. Thermochemical resistance parameters, D and z, were calculated as the reciprocals of the slopes of the survivor curves and thermochemical destruction time curves, respectively. Of the various environmental moisture levels studied, a preconditioning and exposure relative humidity of 3% for destruction of C. botulinum spores taken from an aqueous suspension, was found to be most effective. This effect held for all temperatures studied. Over the range studied, temperature was seen to have the greatest effect at 3% relative humidity (RH), second greatest at 33% and least effect at 73%.
    Type of Medium: Electronic Resource
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  • 8
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 29 (1964), S. 0 
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
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  • 9
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 39 (1974), S. 0 
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A numerical model was developed to study transient heat conduction in a pear-shaped can. The model was extended to perform bacterial lethality and nutrient retention calculations for foods processed in pear-shaped containers. Transient temperature distributions and lethality predictions obtained from the numerical model when applied to finite cylinders, compared favorably with previously accepted solutions. Calculations of integrated Fs values of processes for pear-shaped containers indicated up to 50% overprocessing by the single point lethality concept. An “equivalent cylinder” was defined as one having a geometry index and characteristic heat transfer length corresponding to those of a pear-shaped container. Process evaluations for “equivalent cylinders” were in agreement with solutions obtained for the pear-shaped model.
    Type of Medium: Electronic Resource
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  • 10
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 36 (1971), S. 0 
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY The method of Stumbo (1953, 1965) has been extended to obtain a method to estimate not only sterility but degradation of nutrient and organoleptic factors which degrade exponentially with time of heating at a constant temperature. These factors include, in particular, vitamin and color components of food. In devising the method, a new equation was derived for integrating heat effects throughout the food container during heating and cooling. Though the equation is equally as convenient as Stumbo's original equation, and gives virtually the same results in sterility evaluations. It may be employed with equal ease in evaluation of organoleptic and nutrient factor degradation. To implement the method it was necessary to extend fh/U:g relationship tables for values in the higher range–the new tables cover values (for every other value) from = 8 to = 80. Only three examples of these tables are included in the paper. Results obtained with this simple manual method compare most favorably with results obtained by other more complicated methods for the same purpose, namely those of Ball and Olson (1957), Teixeira et al. (1969) and Hayakawa (1969).
    Type of Medium: Electronic Resource
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