Non-thermal microbial inactivation by using supercritical carbon dioxide: synergic effect of process parameters
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Universidade Federal de Minas Gerais
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Artigo de periódico
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Membros da banca
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.
Abstract
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Tecnologia de alimentos, Suco de maçã
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Supercritical fluid, Lactobacillus casei, Apple juice, Emerging technology
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https://www.sciencedirect.com/science/article/pii/S0896844618302110