Determination of the cavitation influence on the destruction process of microorganism cells agglomerates

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dc.citation.epage465
dc.citation.issue4
dc.citation.journalTitleChemistry & Chemical Technology
dc.citation.spage462
dc.citation.volume12
dc.contributor.affiliationLviv Polytechnic National University
dc.contributor.authorStarchevskyy, Volodymyr
dc.contributor.authorBernatska, Nataliya
dc.contributor.authorTypilo, Iryna
dc.contributor.authorOliynyk, Lilianna
dc.contributor.authorKvit, Roman
dc.coverage.placenameLviv
dc.date.accessioned2019-06-21T07:58:07Z
dc.date.available2019-06-21T07:58:07Z
dc.date.created2018-01-20
dc.date.issued2018-01-20
dc.description.abstractДосліджено вплив кавітації на зменшення кількості колоній мікроорганізмів. Показано, що кількість вегетуючих мікроорганізмів у водній дисперсії протягом перших 30 хвилин оброблення ультразвуком збільшилась до максимуму. Встановлено, що подальша дія ультразвуку призводить до їх різкого зменшення. Запропоновано кінетичну модель ультра- звукового руйнування агрегатів клітин дріжджів.
dc.description.abstractThe influence of cavitation on a decrease of the number of microorganism colonies has been investigated. Our results have shown that the number of viable microorganisms in water dispersion during first 30 minutes of sonication increased till maximum. Then their quantity sharply decreased. A kinetic model of ultrasonic degradation of yeast cells aggregates was proposed.
dc.format.extent462-465
dc.format.pages4
dc.identifier.citationDetermination of the cavitation influence on the destruction process of microorganism cells agglomerates / Volodymyr Starchevskyy, Nataliya Bernatska, Iryna Typilo, Lilianna Oliynyk, Roman Kvit // Chemistry & Chemical Technology. — Lviv : Lviv Politechnic Publishing House, 2018. — Vol 12. — No 4. — P. 462–465.
dc.identifier.citationenDetermination of the cavitation influence on the destruction process of microorganism cells agglomerates / Volodymyr Starchevskyy, Nataliya Bernatska, Iryna Typilo, Lilianna Oliynyk, Roman Kvit // Chemistry & Chemical Technology. — Lviv : Lviv Politechnic Publishing House, 2018. — Vol 12. — No 4. — P. 462–465.
dc.identifier.urihttps://ena.lpnu.ua/handle/ntb/45212
dc.language.isoen
dc.publisherLviv Politechnic Publishing House
dc.relation.ispartofChemistry & Chemical Technology, 4 (12), 2018
dc.relation.references[1] Goncharuk V., MalyarenkoV., YaremenkoV.: J. Water Chem. Technol., 2008, 30, 137. https://doi.org/10.3103/S1063455X08030028
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dc.relation.referencesen[1] Goncharuk V., MalyarenkoV., YaremenkoV., J. Water Chem. Technol., 2008, 30, 137. https://doi.org/10.3103/S1063455X08030028
dc.relation.referencesen[2]Malyovanyy M, Sakalova G., Chornomaz N., Nahurskyy O., Chem. Chem. Technol., 2013, 7, 355.
dc.relation.referencesen[3]Malovanyy A., Plaza E., Trela J., MalovanyyM.:Water Sci. Technol., 2014, 70, 144. https:doi.org/10.2166/wst.2014.208
dc.relation.referencesen[4] Starchevskyy V., Bernatska N., Typilo I., Khomyshyn I., Chem. Chem. Technol., 2017, 11, 358.https://doi.org/10.23939/chcht11.03.358
dc.relation.referencesen[5]Mason T., Cobley A., Graves J.:Ultrason. Sonochem., 2011, 18,226. https://doi.org/10.1016/j.ultsonch.2010.05.008
dc.relation.referencesen[6] Jambrak A., Mason T., Lelas V. et al., J. Food Eng., 2014, 121, 15.https://doi.org/10.1016/j.jfoodeng.2013.08.012
dc.relation.referencesen[7]Melnyk L., Bessarab O.,Matko S.,MalyovanyyM., Chem. Chem. Technol., 2015, 9, 467. 10.23939/chcht09.04.467
dc.relation.referencesen[8] Shmandiy, V., Bezdeneznych, L., Kharlamova A., Svjatenko, MalovanyyM., Petrushka K, Polyuzhyn I., Chem. Chem. Technol.,2017, 11, 242. https://doi.org/10.23939/chcht11.02.242
dc.relation.referencesen[9] Vasilyak, L., Eng. Appl. Electrochem., 2010, 46, 489.https://doi.org/10.3103/S1068375510050133
dc.relation.referencesen[10] Tulaydan, Y., Malovanyy,M., Kochubei, V., Sakalova H., Chem. Chem. Technol., 2017, 11, 463. doi.org/10.23939/chcht11.04.463
dc.relation.referencesen[11] StarchevskyyV., Pohrebennyk V., Bernatska N., Bezpeka Vody. Bristol,Mykolaiv 2016.
dc.relation.referencesen[12] AshokkumarM., SunartioD., Kentish S. et al., Innovat. Food Sci. Emerg. Technol., 2008, 9, 155. https://doi.org/10.1016/j.ifset.2007.05.005
dc.relation.referencesen[13] Bermúdez-Aguirre D.,Mobbs T., Barbosa-Cánovas G., [in:] Feng H., Weiss J., Barbosa-Canovas G. (Eds.), Ultrasound Technologies for Food and Bioprocessing, 2010, 65-105.https://doi.org/10.1007/978-1-4419-7472-3_3
dc.relation.referencesen[14] Baranova V., Bibic E. et al., Rukovodstvo po Kolloidnoi Khimii. Vysshay shkola, Moskva 1983.
dc.relation.urihttps://doi.org/10.3103/S1063455X08030028
dc.relation.urihttps://doi.org/10.23939/chcht11.03.358
dc.relation.urihttps://doi.org/10.1016/j.ultsonch.2010.05.008
dc.relation.urihttps://doi.org/10.1016/j.jfoodeng.2013.08.012
dc.relation.urihttps://doi.org/10.23939/chcht11.02.242
dc.relation.urihttps://doi.org/10.3103/S1068375510050133
dc.relation.urihttps://doi.org/10.1016/j.ifset.2007.05.005
dc.relation.urihttps://doi.org/10.1007/978-1-4419-7472-3_3
dc.rights.holder© Національний університет „Львівська політехніка“, 2018
dc.rights.holder©Starchevskyy V., Bernatska N., Typilo I., Oliynyk L., Kvit R., 2018
dc.subjectультразвук
dc.subjectSaccharomyces cerevisiae
dc.subjectруйнування мікроорганізмів
dc.subjectагломерати дріжджових клітин
dc.subjectкінетика реакції
dc.subjectultrasound
dc.subjectSaccharomyces cerevisiae
dc.subjectdestruction of microorgnisms
dc.subjectyeast cells aggregate
dc.subjectkinetics
dc.titleDetermination of the cavitation influence on the destruction process of microorganism cells agglomerates
dc.title.alternativeВизначення впливу кавітації на процес руйнування агломератів клітин мікроорганізмів
dc.typeArticle

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Chemistry & Chemical Technology. – 2018. – Vol. 12, No. 4