Article ID Journal Published Year Pages File Type
10277327 Journal of Food Engineering 2013 29 Pages PDF
Abstract
► Bacillus subtilis spores were exposed to low concentrations of H2O2 vapour. ► D values were derived by mathematically modelling the inactivation kinetics. ► Best fits of our data were obtained using the Weibull model. ► D values are quoted for the range 10-4000 ppm H2O2.
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Related Topics
Physical Sciences and Engineering Chemical Engineering Chemical Engineering (General)
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The inactivation of Bacillus subtilis spores at low concentrations of hydrogen peroxide vapour
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