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

scholarly journals Non-thermal pasteurization of lipid emulsions by combined supercritical carbon dioxide and high-power ultrasound treatment

2020 ◽  
Vol 67 ◽  
pp. 105138 ◽  
Author(s):  
Angela Gomez-Gomez ◽  
Edmundo Brito-de la Fuente ◽  
Críspulo Gallegos ◽  
Jose Vicente Garcia-Perez ◽  
Jose Benedito
Keyword(s):  
Carbon Dioxide ◽  
Supercritical Carbon Dioxide ◽  
High Power ◽  
Ultrasound Treatment ◽  
Lipid Emulsions ◽  
Power Ultrasound ◽  
High Power Ultrasound ◽  
Thermal Pasteurization ◽  
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 combined with high power ultrasound as innovate drying process for chicken breast

2019 ◽  
Vol 147 ◽  
pp. 24-32 ◽  
Author(s):  
Gianluca Morbiato ◽  
Alessandro Zambon ◽  
Marta Toffoletto ◽  
Gabriele Poloniato ◽  
Stefano Dall’Acqua ◽  
...  
Keyword(s):  
Carbon Dioxide ◽  
Supercritical Carbon Dioxide ◽  
High Power ◽  
Chicken Breast ◽  
Drying Process ◽  
Power Ultrasound ◽  
High Power Ultrasound ◽  
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

Use of high-power ultrasound combined with supercritical fluids for microbial inactivation in dry-cured ham

2020 ◽  
pp. 102557
Author(s):  
R.I. Castillo-Zamudio ◽  
I. Paniagua-Martínez ◽  
C. Ortuño-Cases ◽  
M.A. García-Alvarado ◽  
V. Larrea ◽  
...  
Keyword(s):  
Supercritical Fluids ◽  
High Power ◽  
Microbial Inactivation ◽  
Power Ultrasound ◽  
High Power Ultrasound ◽  
Dry Cured Ham
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