Journal
JOURNAL OF FOOD ENGINEERING
Volume 126, Issue -, Pages 56-61Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.jfoodeng.2013.10.038
Keywords
Poly(lactic acid); Corona discharge; Biocidal effect
Categories
Funding
- National Centre of Science [DEC-2011/01/N/ST8/04375]
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Investigation of the effect of corona discharges on the mortality of the strains of bacteria and fungus: Salmonella enteritidis, Escherichia coli, Bacillus subtilis, Staphylococcus aureus, Pseudomonas aeruginosa, and Penicillium chrysogenum is presented. The microorganisms were placed onto a polylactide (PLA) packaging film. The surface layer of that film, with the microorganisms deposited on it, was subjected to modification by the corona treatment in the air, using the modifying unit energy (E-j) ranging from 1 to 20 kJ/m(2), and then the count of dead bacteria was determined. Microscopic images were taken to show the effect of the corona discharges on the individual microorganisms. (C) 2013 Elsevier Ltd. All rights reserved.
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