High pressure carbon dioxide pasteurization of liquid food Supercritical carbon dioxide pasteurization of liquid food
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Efficacy of supercritical carbon dioxide for nonthermal inactivation of Escherichia coli K12 in apple cider.
This study evaluated the efficacy of a supercritical carbon dioxide (SCCO(2)) system with a gas-liquid porous metal contactor for eliminating Escherichia coli K12 in apple cider. Pasteurized, preservative-free apple cider was inoculated with E. coli K12 and processed using the SCCO(2) system at CO(2) concentrations of 0-10% (wt.%, g CO(2)/100g product), outlet temperatures of 34, 38, and 42 deg...
متن کاملE: Food Engineering & Physical Properties
The objective of the present study was the evaluation of the effectiveness of supercritical carbon dioxide (SC-CO2) as a nonthermal technology for the pasteurization of fresh-cut coconut, as an example of ready-to-eat and minimally processed food. First, the inactivation kinetics of microbiota on coconut were determined using SC-CO2 treatments (pressures at 8 and 12 MPa, temperatures from 24 to...
متن کاملMeasurement and Modeling of Acridine Solubility in Supercritical Carbon Dioxide
Supercritical carbon dioxide has gained increasing attention in food and pharmaceutical processing owing to the fact that it is environmentally inexpensive, not flammable, essentially non-toxic, and it has a convenient critical point. Also, it has been attracting much attention in many fields, such as extraction of sensitive materials and pharmaceutical processing and polymerization processes. ...
متن کاملSupercritical Carbon Dioxide Extraction of Bioactive Compounds from Feijoa (Feijoa sellowiana) Leaves
Background and Objectives: Supercritical fluid extraction (SFE) technique has been studied for extraction of bioactive compounds from Feijoa sellowiana leaves. Results were compared with those obtained from conventional ethanolic extraction (CE). Materials and Methods: Results: The best supercritical carbon dioxide (SC-CO2) extraction conditions was determined as 250 bar of pressure, 50 °...
متن کاملInactivation of Escherichia coli (ATCC 4157) in diluted apple cider by dense-phase carbon dioxide.
Dense-phase carbon dioxide (CO2) treatments in a continuous flow through system were applied to apple cider to inactivate Escherichia coli (ATCC 4157). A response surface design with factors of the CO2/product ratio (0, 70, and 140 g/kg), temperature (25, 35, and 45 degrees C), and pressure (6.9, 27.6, and 48.3 MPa) were used. E. coli was very sensitive to dense CO2 treatment, with a more than ...
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تاریخ انتشار 2018