Effect of pressure, depressurization rate and pressure cycling on the inactivation of Escherichia coli by supercritical carbon dioxide

dc.creatorSilva, JM
dc.creatorRigo, AA
dc.creatorDalmolin, IA
dc.creatorDebien, I
dc.creatorCansian, RL
dc.creatorOliveira, JV
dc.creatorMazutti, MA
dc.date2013
dc.dateJAN
dc.date2014-07-30T17:09:18Z
dc.date2015-11-26T16:49:54Z
dc.date2014-07-30T17:09:18Z
dc.date2015-11-26T16:49:54Z
dc.date.accessioned2018-03-28T23:36:40Z
dc.date.available2018-03-28T23:36:40Z
dc.identifierFood Control. Elsevier Sci Ltd, v. 29, n. 1, n. 76, n. 81, 2013.
dc.identifier0956-7135
dc.identifierWOS:000309800600014
dc.identifier10.1016/j.foodcont.2012.05.068
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/64236
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/64236
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1275586
dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionThis work is focused on the use of supercritical carbon dioxide to inactivate the pathogenic Escherichia coil. For this purpose, the experimental design methodology was employed to evaluate the effects of pressure (8-28 MPa), depressurization rate (1-11 MPa min(-1)) and pressure cycling (1-5 cycles) on the microorganism inactivation using the static-synthetic method in a variable-volume reactor. The number of pressure cycles and system pressure showed a significant influence on E. coli inactivation with supercritical CO2, indicating that the increase in the number of pressure cycles and system pressure improve inactivation efficiency. Microbial inactivation followed first order reaction kinetics, where the rates increased with increasing pressure from 8 to 16 MPa. The decimal reduction times (D) ranged from 1.03 to 5.35 min. The pressure dependence of the E. coli specific inactivation rates can be described by the z value, which was found to be 11.4. The results reported here may be useful to provide an effective non-thermal sterilization of foods in pilot/industrial scale. (C) 2012 Elsevier Ltd. All rights reserved.
dc.description29
dc.description1
dc.description76
dc.description81
dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.languageen
dc.publisherElsevier Sci Ltd
dc.publisherOxford
dc.publisherInglaterra
dc.relationFood Control
dc.relationFood Control
dc.rightsfechado
dc.rightshttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy
dc.sourceWeb of Science
dc.subjectMicroorganism
dc.subjectInactivation
dc.subjectCarbon dioxide
dc.subjectEscherichia coli
dc.subjectLimonene Oxidation
dc.subjectPhase-behavior
dc.subjectBacteria
dc.subjectKinetics
dc.subjectCo2
dc.subjectDecompression
dc.subjectSpores
dc.subjectBroth
dc.titleEffect of pressure, depressurization rate and pressure cycling on the inactivation of Escherichia coli by supercritical carbon dioxide
dc.typeArtículos de revistas


Este ítem pertenece a la siguiente institución