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Type: Artigo de periódico
Title: Effect of pressure, depressurization rate and pressure cycling on the inactivation of Escherichia coli by supercritical carbon dioxide
Author: Silva, JM
Rigo, AA
Dalmolin, IA
Debien, I
Cansian, RL
Oliveira, JV
Mazutti, MA
Abstract: This work is focused on the use of supercritical carbon dioxide to inactivate the pathogenic Escherichia coil. For this purpose, the experimental design methodology was employed to evaluate the effects of pressure (8-28 MPa), depressurization rate (1-11 MPa min(-1)) and pressure cycling (1-5 cycles) on the microorganism inactivation using the static-synthetic method in a variable-volume reactor. The number of pressure cycles and system pressure showed a significant influence on E. coli inactivation with supercritical CO2, indicating that the increase in the number of pressure cycles and system pressure improve inactivation efficiency. Microbial inactivation followed first order reaction kinetics, where the rates increased with increasing pressure from 8 to 16 MPa. The decimal reduction times (D) ranged from 1.03 to 5.35 min. The pressure dependence of the E. coli specific inactivation rates can be described by the z value, which was found to be 11.4. The results reported here may be useful to provide an effective non-thermal sterilization of foods in pilot/industrial scale. (C) 2012 Elsevier Ltd. All rights reserved.
Subject: Microorganism
Carbon dioxide
Escherichia coli
Country: Inglaterra
Editor: Elsevier Sci Ltd
Citation: Food Control. Elsevier Sci Ltd, v. 29, n. 1, n. 76, n. 81, 2013.
Rights: fechado
Identifier DOI: 10.1016/j.foodcont.2012.05.068
Date Issue: 2013
Appears in Collections:Unicamp - Artigos e Outros Documentos

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