Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/346521
Type: Artigo
Title: Non-thermal microbial inactivation by using supercritical carbon dioxide: synergic effect of process parameters
Author: Silva, Eric Keven
Alvarenga, Verônica O.
Bargas, Matheus A.
Sant'Ana, Anderson S.
Meireles, M. Angela A.
Abstract: In this study, we evaluated the influence of CO2 volume ratio (%) and its synergic effect with the pressure (MPa), temperature (°C) and process time (min) on the inactivation of Lactobacillus casei cells inoculated in apple juice (107 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 °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
Subject: Suco de maçã
Country: Países Baixos
Editor: Elsevier
Rights: Fechado
Identifier DOI: 10.1016/j.supflu.2018.05.013
Address: https://www.sciencedirect.com/science/article/pii/S0896844618302110
Date Issue: 2018
Appears in Collections:FEA - Artigos e Outros Documentos

Files in This Item:
File Description SizeFormat 
000436200700012.pdf955.28 kBAdobe PDFView/Open


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.