1. Introduction
1) Definition of preservation and food-spoilage micro-organisms
Food preservation is the process of treating and handling food to stop or greatly slow down spoilage (loss of quality, edibility or nutritive value) caused or accelerated by micro-organisms. Some methods, however, use benign bacteria, yeasts or fungi to add specific qualities and to preserve food (e.g., cheese, wine
Antibacterial properties of hen egg white lysozyme against beer spoilage bacteria and effect of lysozyme on yeast fermentation
antibacterial activity against Gram-positive bacteria + no activity against yeast.
Lysozyme can be used for the specific inhibition of beer spoilage bacteria
Lactic acid bacteria strains are sensitive to the antibacterial effect of lysozyme
No negative effect i
thickness limit
Grafting from
‘‘Grafting-from’’ involves an in situ polymerization of an initiator functionalized surface with monomer.
Advantage
-can produce polymer brushes of high grafting density
-control over film thickness and composition
Limitation
-initiator surface coverage
-initiator efficiency
-rate of diffusion of monomer to active polymerization sites.
2. Important Characteristics of TiO2
(1) Photocatalystic Character
- If the light energy is irrigated at TiO2, the catalyst which absorbed the light energy will activate so it oxidize and restore aspirates.
(2) Characteristic of Ultra-hydrophile
- Ultra-hydrophile is the status that befit with the surface of the material such as glass.
For many of Materials, if we drop water, it ma
Antibacterial Film dried at Room Temperature using nano-sized TiO2 Particle
2. Degradation of Atrazine and Reduction of Acute Toxicity using TiO2 Photocatalysis
3. Research Paper : A Study on the Degradation of Parathion and Reduction of Acute Toxicity in Solar TiO2 Photocatalysis
4) Coating top layer
A. use to thermal pressing machine for coating
Reliability of the methods