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Volumn 52, Issue 1, 1998, Pages 5-12

Evaluation of high-temperature and short-time sterilization of injection ampules by microwave heating

Author keywords

[No Author keywords available]

Indexed keywords

AMPOULE; ARTICLE; DRUG STERILITY; GEOBACILLUS STEAROTHERMOPHILUS; GOOD MANUFACTURING PRACTICE; MICROWAVE RADIATION;

EID: 0031916724     PISSN: 1076397X     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article
Times cited : (17)

References (18)
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    • J. G. Franklin, H. M. Underwood, A. G. Perkin, and H. Burton, "Comparison of milks processed by the direct and indirect methods of ultra-high-temperature sterilization II. The sporicidal efficiency of an experimental plant for direct and indirect processing," J. Dairy Res., 37, 219 (1970).
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    • Thermal death kinetics of Bacillus stearothermophilus spores at ultra high temperatures III. Relationship between data from capillary tube experiments and from UHT sterilizers
    • H. Burton, A. G. Perkin, F. L. Davies, and H. M. Underwood, "Thermal death kinetics of Bacillus stearothermophilus spores at ultra high temperatures III. Relationship between data from capillary tube experiments and from UHT sterilizers," J. Fd Technol., 12, 149 (1977).
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    • Burton, H.1    Perkin, A.G.2    Davies, F.L.3    Underwood, H.M.4
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    • Effect of microwaves on Escherichia coli and Bacillus subtilis
    • S. A. Goldblith and D. I. C. Wang, "Effect of microwaves on Escherichia coli and Bacillus subtilis," Appl. Microbiol., 15, 1371 (1967).
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    • Chipley, J.R.1
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    • A comparative study on the thermal inactivation of B. stearothermophilus spores in microwave and conventional heating
    • H. Khalil and R. Villota, "A comparative study on the thermal inactivation of B. stearothermophilus spores in microwave and conventional heating," Food Eng. Process. Appl., 1, 583 (1986).
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    • Khalil, H.1    Villota, R.2
  • 9
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    • The heat resistance of spore of Clostridium botulinum 213B over the temperature range 120 to 140°C
    • J. Gaze and K. L. Brown, "The heat resistance of spore of Clostridium botulinum 213B over the temperature range 120 to 140°C," Inter. J. Food Sci. and Tech., 23, 373 (1988).
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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.