Heat Death Curve
Mostrando 1-5 de 5 artigos, teses e dissertações.
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1. Curvas de crescimento e destruição térmica de sorovares de Salmonella sp. isolados de lingüiça frescal de carne suína / Growth and death curves of Salmonella serovars isolated from fresh pork sausages
Análises conduzidas em produtos de origem suína têm encontrado a ocorrência de Salmonella sp. em baixas contagens. Entretanto, fatores relacionados ao armazenamento e preparo dos alimentos podem influenciar a população de Salmonella sp. presente no alimento, determinando que doses suficientes para causar infecção alimentar sejam atingidas. Desta form
Publicado em: 2010
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2. Avaliação dos efeitos da hipertermoterapia por ultrasom associada a agentes antiangiogênicos no tratamento do tumor experimental de walker / EVALUATION OF THE HIPERTHERMOTHERAPY EFFECTS BY ULTRASOUND ASSOCIATED TO ANTIAGIOGENIC AGENTS IN THE TREATMENT OF WALKER EXPERIMENTAL TUMOR
The traditional methods of cancer treatment, like the chemotherapy and radiotherapy, even though they are effective in many types of tumours, they find frequently resistant neoplasic cells population, beyond presenting a low security margin to the patients. The hyperthermia use associated to the chemotherapy and radiotherapy are plenty mentioned as profitabl
Publicado em: 2009
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3. Graphical Procedure for Comparing Thermal Death of Bacillus stearothermophilus Spores in Saturated and Superheated Steam
The thermal death curve of dried spores of Bacillus stearothermophilus in saturated steam was characterized by three phases: (i) a sharp initial rise in viable count; (ii) a low rate of death which gradually increased; and (iii) logarithmic death at maximal rate. The first phase was a reflection of inadequate heat activation of the spore population. The seco
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4. Inactivation of Mycobacterium paratuberculosis in cows' milk at pasteurization temperatures.
The thermal inactivation of 11 strains of Mycobacterium paratuberculosis at pasteurization temperatures was investigated. Cows' milk inoculated with M. paratuberculosis at two levels (10(7) and 10(4) CFU/ml) was pasteurized in the laboratory by (i) a standard holder method (63.5 degrees C for 30 min) and (ii) a high-temperature, short-time (HTST) method (71.
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5. Thermal destruction of Clostridium botulinum spores suspended in tomato juice in aluminum thermal death time tubes.
The heat destruction characteristics of Clostridium botulinum spores suspended in tomato juice and phosphate buffer were determined by the survivor curve method with aluminum thermal death time tubes. Two type A strains of C. botulinum and a type B strain were evaluated. Strains A16037 and B15580 were implicated in outbreaks of botulism involving home-canned