کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
725477 | 892532 | 2011 | 6 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Reduction of Escherichia coli O157:H7 on beef surfaces using low-voltage direct electric current and the impact on sensory properties
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
سایر رشته های مهندسی
مهندسی برق و الکترونیک
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
Low-voltage direct current was applied to beef, inoculated with Escherichia coli O157:H7 on the surface covered with a thin film of 0.15 M NaCl solution. Experiments were conducted with 15, 30, and 45 mA/cm2 currents; 1, 10 and 100 kHz frequencies; 30, 50 and 70% duty cycles, and 2, 8 and 16 min treatment durations. Increase in current intensity, frequency, duty cycle, and treatment duration increased the % reduction of E. coli. A maximum reduction of 98.9% was achieved. Sensory color analysis showed significant differences between treated and untreated beef. The maximum temperature rise of NaCl solution was 31.9 °C.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Electrostatics - Volume 69, Issue 1, February 2011, Pages 30–35
Journal: Journal of Electrostatics - Volume 69, Issue 1, February 2011, Pages 30–35
نویسندگان
Ajit K. Mahapatra, Donna L. Harris, Chau N. Nguyen, Govind Kannan,