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  • Articles  (5)
  • Articles: DFG German National Licenses  (5)
  • Open Access-Papers
  • Process Engineering, Biotechnology, Nutrition Technology  (5)
  • 1
    Electronic Resource
    Electronic Resource
    Chemical Spray Conditions for Reducing Bacteria on Chicken Skins (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Chemical spray parameters, including temperature, pressure and exposure time, were evaluated for their effects on reducing Salmonella typhimurium on chicken skins. Pre-chilled chicken carcass skins were inoculated with S. typhimurium and sprayed with 0.1% cetylpyridinium chloride (CPC), 10% trisodium phosphate (TSP), or 2% lactic acid (LA). In the CPC spray, the 40°C treatments resulted in the greatest bacterial reduction. The most effective spray temperatures for LA and TSP treatments were 40 to 55°C. All chemical spray treatments at 207–1034 kPa reduced S. typhimurium. The reduction of S. typhimurium was greatest in all treatments when sprayed with 90 sec spray and 90 sec setting time.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb15816.x
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    EFFECT OF ELECTRICAL STIMULATION ON KILLING SALMONELLA TYPHIMURIUM IN VARIOUS SALT SOLUTIONS (1993)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 13 (1993), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Electrical stimulation was evaluated as a method to kill Salmonella typhimurium in various salt solutions at different concentration. Salmonella typhimurium at 2 × 105 CFU/ml was treated at 22–24C for 60 min in each salt solution using electricity at 10 mA/cm2 current, 1 kHz frequency, and 50% duty cycle. Samples taken at various times were serially diluted, plated on tryptic soy agar and xylose lysine desoxycholate agar, and incubated at 37C for 18–24 h. To detect injured cells, samples were also pre-enriched in buffered peptone water at 37C for 4–5h before being plated. Results indicated all salmonellae were electrically killed at 5 min in NaCl, at 30 min in NaNO3, and at 45 min in NaC2H3O2 at 0.15 and 0.015 M concentrations. Salmonellae were also killed at 45 min in Na3PO4 and at 60 min in Na2CO3 at 0.0015 M concentration by electricity in combination with high pH.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.1993.tb00111.x
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    Salmonella typhimurium Attached to Chicken Skin Reduced Using Electrical Stimulation and Inorganic Salts (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 59 (1994), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Chicken skins inoculated with Salmonella typhimurium at 1 × 108 CFU/mL were subjected to chemical or electrical treatments (4 mA/ cm2 current, 1 kHz frequency and 50% duty cycle) for 10 min in 1% sodium chloride (NaCl), sodium carbonate (Na2CO3), or trisodium phosphate (Na3PO4 12H2O or TSP). Salmonellae on chicken skins and in treatment solutions and rinsing water were enumerated with microbiological platings. Chicken skin was also examined using scanning electron microscopy.S. typhimurium attached to skins were reduced by 90% after electrical treatments in 1% NaCl, Na2CO3, or TSP, while the reduction ranged from 34% to 76% in groups treated by the salts alone.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1994.tb06888.x
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  • 4
    Electronic Resource
    Electronic Resource
    Pre-Chill Spray of Chicken Carcasses to Reduce Salmonella typhimurium (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A test chamber was designed and constructed and prechill chicken carcasses inoculated with Salmonella typhimurium were treated in it. They were sprayed with tap water, 0.85% sodium chloride (NaCl), 5% or 10% trisodium phosphate (TSP), 5% or 10% sodium bisulfate (SBS), 0.1% cetylpyridinium chloride (CPC), or 1% lactic acids (LAC) at 207, 345 or 827 kPa pressure for either 30 or 90 sec exposure time. Samples were taken from carcass wash water to determine the most probable number of Salmonella. Compared to tap water spraying, 0.85% NaCl spraying did not significantly reduce Salmonella. The greatest reductions of S. typhimurium, by 10% TSP, 10% SBS, 0.1% CPC or 1% LAC spraying, were 3.7, 2.4, 1.6 or 1.6 log in 90 sec treatments, respectively.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1997.tb04441.x
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  • 5
    Electronic Resource
    Electronic Resource
    pH Fuzzy control of automated industrial electroplating of gold (1997)
    Weinheim : Wiley-Blackwell
    Chemical Engineering & Technology - CET 20 (1997), S. 576-580 
    Details
    ISSN: 0930-7516
    Keywords: Chemistry ; Industrial Chemistry and Chemical Engineering
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: This paper presents a fuzzy control system for electroplating of gold which was developed to solve the problems of non-linearity and to overcome difficulties in establishing a mathematical model of the pH of the industrial gold electroplating process. Operating results show that the fuzzy controller effectively counteracts the non-linearity of the plant.
    Additional Material: 7 Ill.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1002/ceat.270200810
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