Effects on microbial inactivation and quality attributes in frozen lychee juice treated by supercritical carbon dioxide

2011 ◽  
Vol 232 (5) ◽  
pp. 803-811 ◽  
Author(s):  
Mingming Guo ◽  
Jijun Wu ◽  
Yujuan Xu ◽  
Gengsheng Xiao ◽  
Mingwei Zhang ◽  
...  
Keyword(s):  
Carbon Dioxide ◽  
Supercritical Carbon Dioxide ◽  
Quality Attributes ◽  
Microbial Inactivation ◽  
Supercritical Carbon

An ultrasound-enhanced system for microbial inactivation using supercritical carbon dioxide

2012 ◽  
Vol 15 ◽  
pp. 31-37 ◽  
Author(s):  
Carmen Ortuño ◽  
María Teresa Martínez-Pastor ◽  
Antonio Mulet ◽  
Jose Benedito
Keyword(s):  
Carbon Dioxide ◽  
Supercritical Carbon Dioxide ◽  
Microbial Inactivation ◽  
Supercritical Carbon

Inactivation of the microbiota and effect on the quality attributes of pineapple juice using a continuous flow ultrasound-assisted supercritical carbon dioxide system

2018 ◽  
Vol 24 (7) ◽  
pp. 547-554 ◽  
Author(s):  
I Paniagua-Martínez ◽  
A Mulet ◽  
MA García-Alvarado ◽  
J Benedito
Keyword(s):  
Carbon Dioxide ◽  
Supercritical Carbon Dioxide ◽  
Vitamin C ◽  
High Power ◽  
Continuous Flow ◽  
Quality Attributes ◽  
Power Ultrasound ◽  
Pineapple Juice ◽  
High Power Ultrasound ◽  
Supercritical Carbon

Supercritical carbon dioxide inactivation technology represents a promising nonthermal processing method, as it causes minimum impact on the nutritional food properties. The aim of this study was to analyze the combined effect of supercritical carbon dioxide and high-power ultrasound on the inactivation of natural microbiota and the quality attributes of pineapple juice treated in a continuous flow system. Different juice residence times (3.06–4.6 min), at 100 bar and 31.5 ℃, were used. The results indicated that the microbiota inactivation was complete and the differences obtained in the quality attributes (2.2% for pH, 4.8% for °Brix, 2% for vitamin C) were minimal. During storage, microorganisms were not able to recover and the vitamin C decrease could be limited to 8.2% after four weeks. The results demonstrated that the supercritical carbon dioxide–high-power ultrasound technique could be an excellent alternative for the cold pasteurization of pineapple juice.

Supercritical Carbon Dioxide Effects on Some Quality Attributes of Single Strength Orange Juice

1991 ◽  
Vol 56 (4) ◽  
pp. 1030-1033 ◽  
Author(s):  
A.G. ARREOLA ◽  
M.O. BALABAN ◽  
M.R. MARSHALL ◽  
A.J. PEPLOW ◽  
C.I. WEI ◽  
...  
Keyword(s):  
Carbon Dioxide ◽  
Supercritical Carbon Dioxide ◽  
Orange Juice ◽  
Quality Attributes ◽  
Supercritical Carbon

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

2018 ◽  
Vol 139 ◽  
pp. 97-104 ◽  
Author(s):  
Eric Keven Silva ◽  
Verônica O. Alvarenga ◽  
Matheus A. Bargas ◽  
Anderson S. Sant'Ana ◽  
M. Angela A. Meireles
Keyword(s):  
Carbon Dioxide ◽  
Supercritical Carbon Dioxide ◽  
Process Parameters ◽  
Microbial Inactivation ◽  
Synergic Effect ◽  
Supercritical Carbon

scholarly journals Research Note: Microbial inactivation of raw chicken meat by supercritical carbon dioxide treatment alone and in combination with fresh culinary herbs

2020 ◽  
Vol 99 (1) ◽  
pp. 536-545 ◽  
Author(s):  
Víctor González-Alonso ◽  
Martina Cappelletti ◽  
Francesca Maria Bertolini ◽  
Giovanna Lomolino ◽  
Alessandro Zambon ◽  
...  
Keyword(s):  
Carbon Dioxide ◽  
Supercritical Carbon Dioxide ◽  
Chicken Meat ◽  
Microbial Inactivation ◽  
Research Note ◽  
Culinary Herbs ◽  
Supercritical Carbon

scholarly journals High power ultrasound combined with supercritical carbon dioxide for the drying and microbial inactivation of coriander

2018 ◽  
Vol 24 ◽  
pp. 516-521 ◽  
Author(s):  
Filippo Michelino ◽  
Alessandro Zambon ◽  
Matteo Tobia Vizzotto ◽  
Stefano Cozzi ◽  
Sara Spilimbergo
Keyword(s):  
Carbon Dioxide ◽  
Supercritical Carbon Dioxide ◽  
High Power ◽  
Microbial Inactivation ◽  
Power Ultrasound ◽  
High Power Ultrasound ◽  
Supercritical Carbon
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