Bacterial Inactivation Kinetics of Dialdehyde Starch

The bacterial inactivation kinetics of dialdehyde starch (DAS) aqueous suspension was studied by the relationship between the minimal lethal concentration (MLC) and the inactivation time at four different temperatures. The relationship between MLC and exposure time was found to follow the first-order Chick-Watson law. This first-order inactivation kinetics was modeled by pseudo-first order chemical reaction. This model was validated by the successful predication of the bacterial inactivation response at room temperature.

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