Effect of Repeated Pressure Treatment on Breakdown of Clumps of Bacterial Spores
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概要
- 論文の詳細を見る
The effects of repeated pressure treatment (RP treatment) and continuous pressure treatment (CP treatment) at 25°C, 400 MPa for 30 min on the breakdown of spore clumps were investigated and RP treatment was found to be effective in breaking the clumps as the ratio of clumps decreased with increase in decompression time. It was deduced that this breakdown effect was one reason for the higher sterilization effect of RP treatment than CP treatment.
- 社団法人 日本食品科学工学会の論文
- 2004-02-01
著者
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Shimoda Mitsuya
Laboratory of Food Process Engineering, Department of Bioscience and Biotechnology, Kyushu Universit
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下田 満哉
九州大学大学院農学研究院
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下田 満哉
九州大学大学院農学研究院食品バイオ工学講座
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Hayakawa Isao
Laboratory of Food Technology, Faculty of Agriculture, Kyushu University
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Shimoda Mitsuya
Laboratory Of Food Process Engineering Division Of Bioresource And Bioenvironmental Sciences Graduat
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Hayakawa I
New Product Research Laboratories I Daiichi Pharmaceutical Co. Ltd.
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Furukawa S
Kyushu Univ. Fukuoka Jpn
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Furukawa Soichi
Laboratory Of Food Process Engineering Department Of Bioresource And Bioenvironmental Sciences Gradu
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Furukawa Soichi
Laboratory Of Food Process Engineering Division Of Bioresource And Bioenvironmental Sciences Graduat
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Hayakawa Isao
Laboratory Of Food Process Engineering Division Of Bioresource And Bioenvironmental Sciences Graduat
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下田 満哉
九大
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Shimoda Mitsuya
Department Of Bioscience And Biotechnology Faculty Of Agriculture Kyushu University
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Shimoda Mitsuya
Laboratory Of Food Process Engineering Department Of Bioscience And Biotechnology Kyushu University
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SHIMODA Mitsuya
Laboratory of Food Biotechnology, Department of Bioscience and Biotechnology, Division of Bioresource and Bioenvironmental Science, Graduate School of Kyushu University
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