In our previous papers, batch treatment with microbubbles of supercritical carbon dioxide (SC-CO2) was established as an alternative method to heat treatment. For adapting to food industry, continuous system with microbubbles of SC-CO2 was designed and constructed. In continuous system, there are new factors affecting inactivation efficiency of microbubbles SC-CO2 treatment. In this paper, effect of CO2 flow rate on enzyme inactivation by continuous method with microbubbles of SC-CO2 was investigated. Dissolved CO2 concentration, which played an important role for enzyme inactivation by microbubbles SC-CO2 treatment, was enhanced depending on CO2 flow rate. Also, it was observed that pH of deionized water was lowered to below 3 during the treatment, α -amylase, which was thermoresistant enzyme, was easily inactivated at low CO2 flow rate because of temporary lowering of pH. On the other hand, inactivation efficiency of acid protease, which was acid-resistant enzyme, was increased depending on CO2 flow rate.
|Number of pages||8|
|Journal||Journal of the Faculty of Agriculture, Kyushu University|
|Publication status||Published - Oct 2002|
All Science Journal Classification (ASJC) codes
- Agronomy and Crop Science