Inactivation of Bacillus cereus spores in a tsuyu sauce using continuous ohmic heating with five sequential elbow-type electrodes

Ryang J. H.; Kim N. H.; Lee B. S.; Kim C. T.; Lee S. H.; Hwang I. G.; Rhee M. S.

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Inactivation of Bacillus cereus spores in a tsuyu sauce using continuous ohmic heating with five sequential elbow-type electrodes

机译：使用连续的五个连续弯头型电极进行欧姆加热，使tsuyu酱中的蜡状芽孢杆菌孢子失活

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Aims: The effect of ohmic heating (OH) in a pilot plant system which had a zig-zag shaped (elbow-type) ohmic heater with five sequential voltage electrodes was investigated on Bacillus cereus spores in a commercial tsuyu sauce.

机译：目的：在商业tsuyu酱中的蜡状芽孢杆菌孢子上研究了中试装置系统中的欧姆加热（OH）的影响，该系统具有锯齿形（肘形）欧姆加热器和五个顺序电压电极。

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《Journal of applied microbiology 》 |2016年第1期| 共10页
作者
Ryang J. H.; Kim N. H.; Lee B. S.; Kim C. T.; Lee S. H.; Hwang I. G.; Rhee M. S.;
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正文语种 eng
中图分类应用微生物学 ;
关键词
Bacillus; bacterial spores; disinfection; food processing; thermal processes;

机译：芽孢杆菌;细菌芽孢;消毒;食品加工;热过程;

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1. Inactivation of Bacillus cereus spores in a tsuyu sauce using continuous ohmic heating with five sequential elbow-type electrodes [J] . Ryang J. H., Kim N. H., Lee B. S., Journal of applied microbiology . 2016 ,第1期

机译：使用连续的五个连续弯头型电极进行欧姆加热，使tsuyu酱中的蜡状芽孢杆菌孢子失活
2. Inactivation of Bacillus cereus spores in a tsuyu sauce using continuous ohmic heating with five sequential elbow-type electrodes [J] . Ryang J. H., Kim N. H., Lee B. S., Journal of applied microbiology . 2016 ,第1期

机译：使用连续欧姆加热与五个连续的肘部型电极在Tsuyu酱中灭活芽孢杆菌孢子
3. Destruction of Bacillus cereus spores in a thick soy bean paste (doenjang) by continuous ohmic heating with five sequential electrodes [J] . Ryang J. H., Kim N. H., Lee B. S., Letters in Applied Microbiology . 2016 ,第1期

机译：通过五个连续电极的连续欧姆加热来破坏厚酱油糊中的蜡状芽孢杆菌孢子
4. INACTIVATION OF BACILLUS SUBTILIS SPORES WITH SEQUENTIAL OR COMBINED PROCESSES USING OZONE AND UV [C] . Yeon-jung Jung, Byung Soo Oh, Joon Wun Kang American Chemical Society National Meeting . 2007

机译：使用臭氧和紫外线与顺序或组合过程的枯草芽孢杆菌孢子灭活
5. Design of Dean Flow Ultraviolet (UV) reactors and testing their efficacy for inactivation of Escherichia coli W 1485 and Bacillus cereus spores in milk [D] . Bandla, Srinivasarao 2010

机译：设计迪安流紫外线（UV）反应器并测试其灭活牛奶中的大肠杆菌W 1485和蜡状芽孢杆菌孢子的功效
6. EFFECT OF DURATION OF HEATING l-ALANINE AND SPORE CONCENTRATION ON THE OXIDATION OF GLUCOSE BY SPORES OF BACILLUS CEREUS VAR. TERMINALIS [O] . G. G. Krishna Murty, H. Orin Halvorson 1957

机译：加热持续时间丙氨酸含量和孢子浓度对蜡状芽孢杆菌孢子氧化葡萄糖的影响。终端
7. Effect of Joule Heating and Hydrostatic Pressure on Reduction of Total Aerobes and Spores of Bacillus cereus in Sauces Prepared with Traditional Korean Fermented Foods [O] . 2016

机译：焦耳加热和静水压对用韩国传统发酵食品制备的酱油中蜡状芽孢杆菌总需氧菌和孢子还原的影响
8. Selectivity of Piezoelectric-Excited Millimeter-Sized Cantilever (PEMC) Sensors to Bacillus anthracis Spores in the Presence of Bacillus thuringiensis and Bacillus cereus Spores in a Flow Cell; Conference paper [R] . Campbell, G. A., Mutharasan, R. 2006

机译：压电激发毫米尺寸悬臂（pEmC）传感器对流式细胞中苏云金芽孢杆菌和蜡状芽孢杆菌孢子存在下的炭疽芽孢杆菌孢子的选择性;会议论文

Inactivation of Bacillus cereus spores in a tsuyu sauce using continuous ohmic heating with five sequential elbow-type electrodes

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