Please use this identifier to cite or link to this item:
Full metadata record
DC FieldValueLanguage
dc.contributor.CRUESPUniversidade Estadual de Campinaspt_BR
dc.typeArtigo de periódicopt_BR
dc.titleModeling of sporicidal effect of hydrogen peroxide in the sterilization of low density polyethylene film inoculated with Bacillus subtilis sporespt_BR
dc.contributor.authorCardoso, CFpt_BR
dc.contributor.authorFaria, JDFpt_BR
dc.contributor.authorWalter, EHMpt_BR
unicamp.authorCardoso, Claudio Fernandes Fonseca Faria, Jose de Assis Univ Estadual Campinas, Fac Food Engn, BR-13083862 Campinas, SP, Brazilpt_BR
unicamp.authorMiranda Walter, Eduardo Henrique Pampa Fed Univ, BR-96412420 Bage, RS, Brazilpt_BR
dc.subjectHydrogen peroxidept_BR
dc.subjectLow density polyethylene filmpt_BR
dc.subjectBacillus subtilispt_BR
dc.description.abstractThe sporicidal effect of hydrogen peroxide (H(2)O(2)) in the sterilization of low density polyethylene film (LOPE) was evaluated using a Central Composite Design (CCD). The effects of contact time (5-19s), bath temperature (23-70 degrees C) and concentration of H(2)O(2) (0-35%) in an immersion bath were investigated. A 16 cm(2) film surface was evenly inoculated with 100 mu L of the test microorganism Bacillus subtilis var. globigii ATCC9372 spores. The effective H(2)O(2) sporicidal activity was demonstrated at concentrations from 18 to 35% and in a temperature range from 46 to 70 degrees C, resulting in 2-7 decimal reductions of B. subtilis spores. A quadratic mathematical model representative of the action of H(2)O(2) on the B. subtilis spores was developed as a function of concentration, time and temperature. Test specimens sanitized with 28% H(2)O(2) at 60 degrees C for 8 s showed 4 decimal reductions. In the same sterilization procedure, but extending the time to 16 s, this value increased to 7 decimal reductions, demonstrating the efficiency of H(2)O(2) as a function of contact time. The sterilization system tested showed satisfactory performance in the sterilization of LDPE films, being capable of reaching up to 7 decimal reductions of the bacterial spore population. (C) 2011 Elsevier Ltd. All rights
dc.relation.ispartofFood Controlpt_BR
dc.relation.ispartofabbreviationFood Controlpt_BR
dc.publisherElsevier Sci Ltdpt_BR
dc.identifier.citationFood Control. Elsevier Sci Ltd, v. 22, n. 10, n. 1559, n. 1564, 2011.pt_BR
dc.sourceWeb of Sciencept_BR
dc.description.sponsorshipFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)pt_BR
dc.description.sponsorshipConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)pt_BR
dc.description.sponsorship1Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)pt_BR
dc.description.sponsorship1Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)pt_BR
dc.description.provenanceMade available in DSpace on 2014-08-01T18:42:31Z (GMT). No. of bitstreams: 0 Previous issue date: 2011en
dc.description.provenanceMade available in DSpace on 2015-11-26T17:30:10Z (GMT). No. of bitstreams: 2 WOS000291910000002.pdf: 374041 bytes, checksum: 62aa4803d4c181d13eb4e70cb27d25db (MD5) WOS000291910000002.pdf.txt: 27619 bytes, checksum: 9f5b34b6241cb4e2f1f53ce36d1245ef (MD5) Previous issue date: 2011en
Appears in Collections:Unicamp - Artigos e Outros Documentos

Files in This Item:
File Description SizeFormat 
WOS000291910000002.pdf365.27 kBAdobe PDFView/Open

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.