TY - JOUR
T1 - Antimicrobial effects of pressured carbon dioxide in a continuous flow system
AU - Shimoda, M.
AU - Yamamoto, Y.
AU - Cocunubo-Castellanos, J.
AU - Tonoike, H.
AU - Kawano, T.
AU - Ishikawa, H.
AU - Osajima, Y.
PY - 1998
Y1 - 1998
N2 - The application of microbubbles of pressured CO2 greatly increased CO2 concentration in the solution treated. By treatment at 6 MPa, 35°C and average residence time 15 min, L. brevis was completely inactivated at the level of dissolved CO2, γ ≥11 (γ, Kuenen's gas absorption coefficient). E. coli and S. cerevisiae required γ ≥ 17, and T. versatilis required γ ≥ 21 for complete inactivation. Z. rouxii could be sterilized at 20 MPa and 26. A comparison of the continuous and batch method showed that L. brevis was inactivated completely under pressured CO2>0.16 g/cm3 with the continuous method and >0.9 g/cm3 with the batch method.
AB - The application of microbubbles of pressured CO2 greatly increased CO2 concentration in the solution treated. By treatment at 6 MPa, 35°C and average residence time 15 min, L. brevis was completely inactivated at the level of dissolved CO2, γ ≥11 (γ, Kuenen's gas absorption coefficient). E. coli and S. cerevisiae required γ ≥ 17, and T. versatilis required γ ≥ 21 for complete inactivation. Z. rouxii could be sterilized at 20 MPa and 26. A comparison of the continuous and batch method showed that L. brevis was inactivated completely under pressured CO2>0.16 g/cm3 with the continuous method and >0.9 g/cm3 with the batch method.
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U2 - 10.1111/j.1365-2621.1998.tb15819.x
DO - 10.1111/j.1365-2621.1998.tb15819.x
M3 - Article
AN - SCOPUS:0032429621
SN - 0022-1147
VL - 63
SP - 709
EP - 712
JO - Journal of Food Science
JF - Journal of Food Science
IS - 4
ER -