Development of dark Ti(C,O,N) coatings prepared by reactive sputtering

Accepted manuscript

Structure and chemical bonds in reactively sputtered black Ti–C–N–O thin films

The evolution of the nanoscale structure and the chemical bonds formed in Ti–C–N–O films grown by reactive sputtering were studied as a function of the composition of the reactive atmosphere by increasing the partial pressure of an O2+N2 gas mixture from 0 up to 0.4 Pa, while that of acetylene (carbon source) was constant. The amorphisation of the films observed by transmission electron microscopy was confirmed by micro- Raman spectroscopy, but it was not the only effect associated to the increase of the O2+N2 partial pressure. The chemical environment of titanium and carbon, analysed by X-ray photoemission spectroscopy, also changes due to the higher affinity of Ti towards oxygen and nitro…

Empirical model building based on Weibull distribution to describe the joint effect of pH and temperature on the thermal resistance of Bacillus cereus in vegetable substrate

Abstract A mathematical model based on Weibull parameters was built to describe the joint effect of temperature and pH on thermal inactivation of Bacillus cereus spores (strain INRA TZ415). The effect of these factors on Weibull model parameters ( β , 1/ α ) was also studied. Heat inactivation tests were carried out in acidified carrot broth as vegetable substrate, following a full factorial design at four levels for temperature (80, 85, 90 and 95 °C) and pH (6.2, 5.8, 5.2 and 4.7). The Weibull distribution model provided good individual fits for the different combinations of temperature–pH tested, with discrepancy factors, D f , coming close to 25% for most cases. The temperature and pH di…

Nanostructured Materials: Formation, Characterization, and Properties—Latest Advances in 1D, 2D, and 3D Nanostructures

Improved model based on the Weibull distribution to describe the combined effect of pH and temperature on the heat resistance of Bacillus cereus in carrot juice

The effect of pH and temperature on the thermal inactivation of different strains of Bacillus cereus was modeled. Inactivation tests were carried out in carrot broth, following a full factorial design at four levels for temperature (from 90 to 105 degrees C, depending on the strain) and pH (6.2, 5.8, 5.2, and 4.7). Individual inactivation curves were analyzed by applying the Weibull model function (with percent discrepancy close to 20% for most cases), and the effects of pH and temperature on the scale parameter (designated D(beta)) and the shape parameter (beta) were also studied. Temperature and pH did not have a significant effect on the shape parameter (beta). The effect of temperature …