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

Autor(es)

Silva, Eric Keven ^[1] ; Alvarenga, Veronica O. ^[2] ; Bargas, Matheus A. ^[1] ; Sant'Ana, Anderson S. ^[2] ; Meireles, M. Angela A. ^[1]

Afiliação do(s) autor(es)

^[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

• Tipo de documento: Artigo Científico
• Fonte: JOURNAL OF SUPERCRITICAL FLUIDS; v. 139, p. 97-104, SEP 2018.
• Citações Web of Science: 4

Resumo

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)

• Processo FAPESP: 15/22226-6 - Esterilização de alimentos líquidos utilizando tecnologia supercrítica
• Beneficiário: Eric Keven Silva
• Modalidade de apoio: Bolsas no Brasil - Pós-Doutorado