Detection of bacterial concentration variations based on dielectric magnetic flux

文献类型： 外文期刊

第一作者： Chen, Jingyao

作者： Chen, Jingyao;Huang, Xingjian;Wang, Kexing;Pan, Siyi;Cai, Jie;Yi, Tian

作者机构：

关键词： Electrical polarization;Dielectric constant;Rheology;Bacteria count

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN： 0308-8146

年卷期： 2016 年 192 卷

页码：

收录情况： SCI

摘要： This study is based on the development of bacterial count quantification generated by medium dielectric variations and consequent polarization material release. The proposed approach is an action method for the fast detection of bacterial concentration in orange juice. The sensing method relies on bacterial attachment up to biofilm formation. Furthermore, different media provide more oxygen group content to enhance capacitance and self-discharge. The test took only 30 min and it provided the means for rapid bacterial detection in the juice industry. (C) 2015 Elsevier Ltd. All rights reserved.

分类号：

  • 相关文献

[1]Effect of electrostatically charged and neutral polysaccharides on the rheological characteristics of peanut protein isolate after high-pressure homogenization. Jiao, Bo,Shi, Aimin,Liu, Hongzhi,Sheng, Xiaojing,Liu, Li,Hu, Hui,Wang, Qiang,Adhikari, Benu. 2018

[2]Microstructure and rheological properties of mixtures of acid-deamidated rice protein and dextran. Li, Xianghong,Liu, Yongle,Yi, Cuiping,Cheng, Yunhui,Zhou, Sumei,Hua, Yufei. 2010

[3]Effects of Incubation Temperature, Starter Culture Level and Total Solids Content on the Rheological Properties of Yogurt. Wu, Sha,Li, Dong,Yang, Bao-ling,Mao, Zhi-huai,Li, Shu-jun,Bhandari, Bhesh,Chen, Xiao Dong. 2009

[4]Interaction between carrageenan/soy protein isolates and salt-soluble meat protein. Gao, Xue-qin,Ge, Qing-feng,Zhang, Wan-gang,Zhou, Guang-hong,Gao, Xue-qin,Hao, Xiu-zhen,Yue, Xiao-yu,Xiong, Guo-yuan,Ge, Qing-feng.

[5]The effects of pH and high hydrostatic pressure on the physicochemical properties of a sweet potato protein emulsion. Khan, Nasir Mehmood,Mu, Tai-Hua,Zhang, Miao,Arogundade, Lawrence A..

[6]Heat-induced gelation properties of isoelectric and ultrafiltered sweet potato protein isolate and their gel microstructure. Arogundade, Lawrence A.,Mu, Tai-Hua,Anon, Maria C.,Arogundade, Lawrence A.,Anon, Maria C.,Anon, Maria C.. 2012

[7]Effects of high hydrostatic pressure on emulsifying properties of sweet potato protein in model protein-hydrocolloids system. Khan, Nasir Mehmood,Mu, Tai-Hua,Arogundade, Lawrence A.,Zhang, Maio,Sun, Hong-Nan,Khan, Nasir Mehmood,Ali, Farman,Khan, Zia Ullah,Ahmad, Shujaat.

[8]Characterization the relationship between rheology behavior and molecular weight of natural rubber with different protein content. Gao, Tianming,Xie, Ruihong,Li, Puwang,Huang, Maofang. 2011

[9]Rheological and microstructural properties of wheat flour dough systems added with potato granules. Xu, Fen,Hu, Honghai,Liu, Qiannan,Dai, Xiaofeng,Zhang, Hong,Xu, Fen,Hu, Honghai,Liu, Qiannan,Dai, Xiaofeng,Zhang, Hong. 2017

[10]Effects of coagulation processes on properties of epoxidized natural rubber. Zeng Zong-Qiang,Yu He-Ping,Wang Qi-Fang,Guang, Lu.

[11]Rheological characterization of pH-responsive carboxymethyl starch/beta-cyclodextrin microgels. Long, Jie,Tian, Yaoqi,Zhang, Bao,Xu, Xueming,Jin, Zhengyu,Xie, Qiutao.

[12]Application and rheology of anisotropic particle stabilized emulsions: Effects of particle hydrophobicity and fractal structure. Chen, Kai,Feng, Yuhong,Yu, Gaobo,Zhang, Lei,Li, Jiacheng,Chen, Miancai.

作者其他论文 更多>>

微信小程序