Non-thermal microbial inactivation by using supercritical carbon dioxide: synergic effect of process parameters

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dc.creatorEric Keven Silva
dc.creatorVerônica Ortiz Alvarenga
dc.creatorMatheus Angelo Bargas
dc.creatorAnderson de Souza Sant'Ana
dc.creatorMaria Angela de Almeida Meireles
dc.date.accessioned2022-05-11T21:05:45Z
dc.date.accessioned2025-09-09T00:17:15Z
dc.date.available2022-05-11T21:05:45Z
dc.date.issued2018-09
dc.description.sponsorshipCNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológico
dc.description.sponsorshipCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
dc.description.sponsorshipFAPESP - Fundação de Amparo à Pesquisa do Estado de São Paulo
dc.identifier.doi10.1016/j.supflu.2018.05.013
dc.identifier.issn0896-8446
dc.identifier.urihttps://hdl.handle.net/1843/41561
dc.languageeng
dc.publisherUniversidade Federal de Minas Gerais
dc.relation.ispartofThe Journal of Supercritical Fluids
dc.rightsAcesso Restrito
dc.subjectTecnologia de alimentos
dc.subjectSuco de maçã
dc.subject.otherSupercritical fluid
dc.subject.otherLactobacillus casei
dc.subject.otherApple juice
dc.subject.otherEmerging technology
dc.titleNon-thermal microbial inactivation by using supercritical carbon dioxide: synergic effect of process parameters
dc.typeArtigo de periódico
local.citation.epage104
local.citation.spage97
local.citation.volume139
local.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.
local.publisher.countryBrasil
local.publisher.departmentFAR - DEPARTAMENTO DE ALIMENTOS
local.publisher.initialsUFMG
local.url.externahttps://www.sciencedirect.com/science/article/pii/S0896844618302110

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