TITLE

INACTIVATION OF MICROORGANISMS BY SUPERCRITICAL CO[sub2] IN A SEMI-CONTINUOUS PROCESS

AUTHOR(S)
Spilimbergo, S.; Elvassore, N.; Bertucco, A.
PUB. DATE
January 2003
SOURCE
Italian Journal of Food Science;2003, Vol. 15 Issue 1, p115
SOURCE TYPE
Academic Journal
DOC. TYPE
Article
ABSTRACT
The anti microbial effect of CO[sub2] in a semi-continuous experimental set-up was investigated and different values of temperature, pressure and treatment time were applied. Microorganisms were suspended in a phosphate buffer solution and inactivated under a continuous flow of supercritical CO[sub2] (SC-CO[sub2]). Three microorganisms with different features were treated as models: S. cerevisiae, B. subtilis and S. marcescens. Exposure of the cells to SC CO[sub2] was investigated and the mass transfer and thermodynamics of a CO[sub2] water system were studied by theoretical modeling. Results confirmed that the microorganisms considered were sensitive to the SC-CO[sub2] treatment at mild temperatures and, showed that the semi continuous experimental set up is much more efficient than a batch one. The development of SC-CO[sub2] pasteurization units for heat-sensitive foodstuff at the industrial level is proposed.
ACCESSION #
9838815

 

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