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http://hdl.handle.net/1843/41561| Tipo: | Artigo de Periódico |
| Título: | Non-thermal microbial inactivation by using supercritical carbon dioxide: synergic effect of process parameters |
| Autor(es): | Eric Keven Silva Verônica Ortiz Alvarenga Matheus Angelo Bargas Anderson de Souza Sant'Ana Maria Angela de Almeida Meireles |
| Resumo: | 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. |
| Assunto: | Tecnologia de alimentos Suco de maçã |
| Idioma: | eng |
| País: | Brasil |
| Editor: | Universidade Federal de Minas Gerais |
| Sigla da Instituição: | UFMG |
| Departamento: | FAR - DEPARTAMENTO DE ALIMENTOS |
| Tipo de Acesso: | Acesso Restrito |
| Identificador DOI: | 10.1016/j.supflu.2018.05.013 |
| URI: | http://hdl.handle.net/1843/41561 |
| Data do documento: | Set-2018 |
| metadata.dc.url.externa: | https://www.sciencedirect.com/science/article/pii/S0896844618302110 |
| metadata.dc.relation.ispartof: | The Journal of Supercritical Fluids |
| Aparece nas coleções: | Artigo de Periódico |
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