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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Non-thermal microbial inactivation by using supercritical carbon dioxide: Synergic effect of process parameters

Full text
Author(s):
Silva, Eric Keven [1] ; Alvarenga, Veronica O. [2] ; Bargas, Matheus A. [1] ; Sant'Ana, Anderson S. [2] ; Meireles, M. Angela A. [1]
Total Authors: 5
Affiliation:
[1] Univ Estadual Campinas, Sch Food Engn, Dept Food Engn, LASEFI, Campinas, SP - Brazil
[2] Univ Estadual Campinas, Dept Food Sci, Sch Food Engn, Campinas, SP - Brazil
Total Affiliations: 2
Document type: Journal article
Source: JOURNAL OF SUPERCRITICAL FLUIDS; v. 139, p. 97-104, SEP 2018.
Web of Science Citations: 4
Abstract

In this study, we evaluated the influence of CO2 volume ratio (%) and its synergic effect with the pressure (MPa), temperature (degrees C) and process time (min) on the inactivation of Lactobacillus casei cells inoculated in apple juice (10(7) CFU/mL). The effects of process variables on the logarithmic reduction of L. casei cell counts were estimated by a two-level Plackett-Burman factorial design. A Box-Behnken design was subsequently employed to evaluate the interaction between the different factors on the supercritical microbial inactivation. The results showed that the process intensification led to a higher logarithmic reduction. Operating at 15 MPa, 55 degrees C, 30 min and a 70% CO2 volume ratio, the process was able to reduce L. casei cell counts by more than 6 log cycles. In addition, this work reports the validation of an experimental apparatus assembled by our research group for food processing by employing supercritical carbon dioxide. (AU)

FAPESP's process: 15/22226-6 - Sterilization of liquid foods using supercritical technology
Grantee:Eric Keven Silva
Support Opportunities: Scholarships in Brazil - Post-Doctoral