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Effects of Ethylene Oxide- Freon 12 Decontamination and Dry Heat Sterilization Procedures on Polymeric Products

机译：环氧乙烷 - 氟利昂12去污和干热灭菌程序对聚合物产品的影响

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作者
Campbell, B. A.; Kalfayan, S. H.; Silver, R. H.;
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年度 1967
页码 p.1-59
总页数 59
原文格式 PDF
正文语种 eng
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关键词
Chemical sterilization ; Dry heat ; Environmental tests ; Spacecraft construction materials ; Spacecraft sterilization ; Adhesives ; Coating ; Elastomers ; Electrical properties ; Enamels ; Encapsulating ; Ethylene oxide ; Freon ; Landing modules ; Mechanical properties ; Physical properties ; Plastic tapes ; Plastics ; Polymeric films ; Radioactive isotopes ; Space capsules ; Wire;

机译：化学灭菌;干热;环境试验;航天器结构材料;航天器灭菌;粘合剂;涂层;弹性体;电性能;搪瓷;封装;环氧乙烷;氟利昂;着陆模块;机械性能;物理性能;塑料带;塑料;聚合物薄膜放射性同位素;空间胶囊;电线;

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1. Food manufacturers' fresh logistics control: comprehensive control of quantitative freshness, HACCP, ISO 9000S and ISO 14000S: No.12 relationship between heated product temperature and D value, Z value and F value of A heat-sterilizer model, and ver [J] . A. HARA 食品工業 . 1999,第18期

机译：食品制造商的新鲜物流控制：定量新鲜度，HACCP，ISO 9000S和ISO 14000S的全面控制：加热产品温度与A型热灭菌器模型的D值，Z值和F值之间的关系第12号
2. Food manufacturers' fresh logistics control: comprehensive control of quantitative freshness, HACCP, ISO 9000S and ISO 14000S: No.12 relationship between heated product temperature and D value, Z value and F value of A heat-sterilizer model, and ver [J] . A. HARA 食品工業 . 1999,第18期

机译：食品制造商的新物流控制：定量新鲜度，HACCP，ISO 9000s和ISO 14000s的综合控制：No.12在热消毒器模型的加热产品温度和D值，Z值和F值之间的关系，ver
3. Ethylene oxide's role as a reactive agent during sterilization: effects of polymer composition and device architecture. [J] . Edward Phillip, N Sanjeeva Murthy, Durgadas Bolikal, Journal of biomedical materials research. Part B, Applied biomaterials. . 2013,第4期

机译：环氧乙烷在灭菌过程中作为反应剂的作用：聚合物组成和设备结构的影响。
4. Residues from Ethylene Oxide Sterilization in Medical and Consumer Products: What to expect if your mail gets EO sterilized [C] . Anne D. Lucas, Victoria M. Hitchins, Katharine Merritt Annual meeting of the Society For Biomaterials . 2003

机译：医疗和消费品中环氧乙烷灭菌的残留物：如果您的邮件经过EO灭菌会怎样？
5. Study of heat transfer in a 7-element bundle cooled with the upward flow of supercritical Freon-12. [D] . Richards, Graham. 2012

机译：超临界氟利昂12向上流动冷却的7元束中传热的研究。
6. Don doff discard to don doff decontaminate—FFR and mask integrity and inactivation of a SARS-CoV-2 surrogate and a norovirus following multiple vaporised hydrogen peroxide- ultraviolet germicidal irradiation- and dry heat decontaminations [O] . Louisa F. Ludwig-Begall, Constance Wielick, Olivier Jolois, 2021

机译：DonDoffDiscard至DonDoffDeconataminate-FFR和掩模完整性和灭活SARS-COV-2替代物和诺罗病毒后在多种蒸发的过氧化氢 - 紫外杀菌辐照和干热净化后
7. ABSTRACTudThe purpose of this research is to obtain an optimal formulations of Black mulberry leaves dried noodle product by using Design Expert Application with Design Mixture D-optimal method.udThis research was done with two phases. The preliminary procedures research is to determine levels of antioxidant activity, chlorophyll content, and the levels of tannin that was contained in black mulberry leaves, the black mulberry leaf flour, a pare fruits, and pare flour. Primary research is to determine the best formulation by using a Mixture Design Expert Design D-optimal method, for a purpose is to optimized the Black mulberry leaf dry noodle. Responses in this studies are a chemical analysis response by using a crude fiber analysis and protein analysis. Physical response is water absorption. Sensory response are color, flavor, and odor.udBlack mulberry leaves dried noodles was made from wheat flour, black mulberry leaf flour, and pare flour, other materials such as an eggs, water, salt, and sodium bicarbonate, of the 16 formulations that has offered to produce an optimal formulation based on desirability which contains 39.69 Flour,14.25 Black Mulberry Leaves flour, 3.06 Pare fruit and flour amounted, and other materials are 30 water, 10 eggs, 2 salt, and 1 sodium bicarbonate. The formulation has been result by program 11,05 crude fiber content, 12.93 protein, 274.31 water absorption, 4,31 for color attribute, 3,87 for taste attribute, and 3,71 for aroma attribute.ududKeyword: Black mulberry leaf dried noodles, optimization. [O] . Leti Nurlatifah Alumni, Yudi Garnida DS, Tantan Widiantara DS 2017

机译：抽象 ud本研究的目的是通过使用带有Design Mixture D-最优方法的Design Expert Application获得黑桑叶干面条产品的最佳配方。 ud这项研究分两个阶段进行。初步程序研究是确定抗氧化剂活性，叶绿素含量以及黑桑叶，黑桑叶粉，果皮和果皮中所含单宁的含量。首要研究是通过使用Mixture Design Expert Design D-optimal方法确定最佳配方，目的是优化黑桑叶干面条。本研究中的反应是通过使用粗纤维分析和蛋白质分析进行的化学分析反应。物理反应是吸水。感官反应是颜色，味道和气味。黑桑叶干面条由小麦粉，黑桑叶粉和削皮粉，鸡蛋，水，盐和碳酸氢钠等其他材料制成，这16种配方可根据需要提供最佳配方其中包含39.69％的面粉，14.25％的黑桑叶面粉，3.06％的去皮水果和面粉，其他材料是30％的水，10％的鸡蛋，2％的盐和1％的碳酸氢钠。该配方是通过程序11,05％的粗纤维含量，12.93％的蛋白质，274.31％的吸水率，4.31的颜色属性，3,87的味道属性和3,71的芳香属性得出的。 ud关键字：黑桑叶干面条，优化。

Effects of Ethylene Oxide- Freon 12 Decontamination and Dry Heat Sterilization Procedures on Polymeric Products

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