Since the rose water is used in food, pharmaceutical, and cosmetic products, its microbiological control is necessary. Conventional pasteurization methods cause undesirable changes in taste, smell, medicinal properties and nutritional value with decreasing the amount of essential oil, because of high temperatures. In this study, the effects of the microwave power, temperature, ultrasound power,...

Since the rose water is used in food, pharmaceutical, and cosmetic products, its microbiological control is necessary. Conventional pasteurization methods cause undesirable changes in taste, smell, medicinal properties and nutritional value with decreasing the amount of essential oil, because of high temperatures. In this study, the effects of the microwave power, temperature, ultrasound power,...

in this study response surface methodology was used to optimize process conditions and to evaluate the effect of ultrasound on quality attributes (antioxidant activity, ph, total soluble solid, turbidity) and the inactivation of escherichia coli bacteria in carrot juice. independent variables in this study were temperature (25-50°c), time (20-40 min) and frequency (0-130 khz). in this study the...

This study presents the first report on enhanced bacterial inactivation of E. coli by RF-plasma pretreated cotton with high-surface-area CuO powders compared with nonpretreated cotton textiles. The high-surface-area CuO (65 m/g) powder was fully characterized. The E. coli inactivation proceeded in the dark and was accelerated under visible and sunlight irradiation even at very low levels of vis...

background : the aim of this study was to investigate the effect of pulsed ultra-violet (uv) irradiation on inactivation of beer spoilage microorganisms. uv irradiation is nowadays cost effective enough to compete with traditional biological, physical, and chemical treatment technologies and has become an alternative to such methods. material and methods : photoinactivation effects of pulsed uv...

The impacts of UV irradiation, gamma irradiation, and a combination of both on Escherichia coli inactivation in primary and secondary wastewater effluents were investigated. UV doses of 35 and 62 J/m(2) were required for a 1-log inactivation of E. coli in the primary and secondary wastewater samples, respectively. A gamma dose of 170 Gy (J/kg) was required for a 1-log inactivation of E. coli in...

Outbreaks of Escherichia coli infections linked to fermented meats have prompted much research into the kinetics of E. coli inactivation during fermented meat manufacture. A meta-analysis of data from 44 independent studies was undertaken that allowed the relative influences of pH, water activity (a(w)), and temperature on E. coli survival during fermented meat processing to be investigated. Da...

recently, real-time pcr in combination with pma has successfully been applied to discriminate between live escherichia coli o157:h7 and dead bacteria killed by cumin, clove, oregano and cinnamon eos. in this study, initial experiments were performed in order to elucidate the minimum bactericidal concentration of zataria multiflora eo on e. coli o157:h7, salmonella enterica and listeria monocyto...

conclusions anova results showed that the effect of cycle and time on the selected bacterial removal efficiency were more important than that of the microbial concentration. results the results showed that e. coli and e. faecalis were effectively treated at 10 pulse/s in 9 minutes and 6 log cfu/ml bacterial suspension (p < 0.0001 for e. coli with 99.99% (4 log) and p = 0.0002 for e. faecalis wi...