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Please use this identifier to cite or link to this item: http://hdl.handle.net/1843/41561
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dc.creatorEric Keven Silvapt_BR
dc.creatorVerônica Ortiz Alvarengapt_BR
dc.creatorMatheus Angelo Bargaspt_BR
dc.creatorAnderson de Souza Sant'Anapt_BR
dc.creatorMaria Angela de Almeida Meirelespt_BR
dc.date.accessioned2022-05-11T21:05:45Z-
dc.date.available2022-05-11T21:05:45Z-
dc.date.issued2018-09-
dc.citation.volume139pt_BR
dc.citation.spage97pt_BR
dc.citation.epage104pt_BR
dc.identifier.doi10.1016/j.supflu.2018.05.013pt_BR
dc.identifier.issn0896-8446pt_BR
dc.identifier.urihttp://hdl.handle.net/1843/41561-
dc.description.resumoIn 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.pt_BR
dc.description.sponsorshipCNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológicopt_BR
dc.description.sponsorshipCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superiorpt_BR
dc.description.sponsorshipFAPESP - Fundação de Amparo à Pesquisa do Estado de São Paulopt_BR
dc.languageengpt_BR
dc.publisherUniversidade Federal de Minas Geraispt_BR
dc.publisher.countryBrasilpt_BR
dc.publisher.departmentFAR - DEPARTAMENTO DE ALIMENTOSpt_BR
dc.publisher.initialsUFMGpt_BR
dc.relation.ispartofThe Journal of Supercritical Fluidspt_BR
dc.rightsAcesso Restritopt_BR
dc.subjectSupercritical fluidpt_BR
dc.subjectLactobacillus caseipt_BR
dc.subjectApple juicept_BR
dc.subjectEmerging technologypt_BR
dc.subject.otherTecnologia de alimentospt_BR
dc.subject.otherSuco de maçãpt_BR
dc.titleNon-thermal microbial inactivation by using supercritical carbon dioxide: synergic effect of process parameterspt_BR
dc.typeArtigo de Periódicopt_BR
dc.url.externahttps://www.sciencedirect.com/science/article/pii/S0896844618302110pt_BR
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