Thermal inactivation

The surface of the substrate can change chemically during heating and drying, resulting in thermal inactivation. Thermally inactivated wood surfaces may be less wettable and tend... 

An interesting property of DBBF—hemoglobin is its thermal stability. This property has been used to achieve both a partial purification of the cmde reaction mixture after cross-linking and inactivation of vimses in the final product (101,102). 

The activation energy (E) associated with microbial death is larger than the thermal inactivation of chemical compounds in fermentation broths (see Table 24-4). Thus by sterthzing at high temperatures for short times (HTST), overcooking of nutrients is minimized. 

LUDiKHUYZE L, ooMS v, WEEMAES 0 and HENDRicKSE M (1999) Kuietic study of the irreversible thermal and pressure inactivation of myrosinase from broccoli (Brassica oleracea L. cv. italica) , J Agric Food Chem, 47 1794-800. 

RODRIGUEZ LOPEZ J, FENOLL L G, TUDELA J, DEVECE C, SANCHEZ HERNANDEZ D, DE LOS REYES E and GARCIA CANOVAS F (1999) Thermal inactivation of mushroom polyphenol oxidase employing 2450 MHz microwave radiation , J Agric Food Chem, 47 (8) 3028-35. 

Chemical and thermal stabilizers both inactivate the byproducts of degradation processes, preventing them from causing further damage to the polymer. Their chemical structure and mobility in the part define their effectiveness in any given polymeric system. The most common type of chemical stabilizers are antioxidants. 

Edelson-Mammel, S. G. Buchanan, R. L. Thermal inactivation of Enterobacter sakazakii in rehydrated infant formula. J. Food. Prot. 2004, 67, 60-63. 

Vasquez-Caicedo, A. L., S. Schilling, R. Carle et al. 2007. Effects of thermal processing and fruit matrix on (3-carotene stability and enzyme inactivation during transformation of mangoes into puree and nectar. FoodChem. 102 1172-1186. 

Thermal systems that use heat to inactivate pathogenic microorganisms are the most common alternative technologies for the treatment of medical waste. These systems can be broadly divided into those using low temperatures — 95°C (moist heat) to 250°C (dry heat) — and those that use high temperatures — from approximately 500°C to greater than 6000°C. The latter systems combust and destroy the waste as part of the treatment process. 

Solarization process increases soil temperatures up to levels lethal to many plant pathogens and pests and, therefore, direct thermal inactivation is the most important and normally expected mechanism. Some studies on the biochemical bases of sensitivity of organisms to high temperatures hypothesized that heat sensitivity is related to small differences in cell macromolecules, leading to a lethal increase of intra-molecular hydrogen, ionic, and disulfide bonds (Brock 1978). Sundarum (1986) suggested a reduced cell membrane function beyond an upper limit fluidity... 

Benson DM (1978) Thermal inactivation of Phytophthora cinnamomi for control of Fraser fir root rot. Phytopathology 68 1373-1376... 

Coelho L, Mitchell DJ, Chellemi DO (2000) Thermal inactivation of Phytophthora nicotianae. Phytopathology 90 1089-1097... 

Myers DF, Campbell RN, Greathead AS (1983) Thermal inactivation of Plasmodiophora brassi-cae Woron. and its attempted control by solarization in the Safinas Valley of California. Crop Prot 2 325-333... 

Stapleton JJ (1991) Physical effects of soil solarization-thermal inactivation of crop pests and pathogens and other soil changes caused by solarization. In DeVay JE, Stapleton JJ, Elmore... 

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