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Title Dense phase carbon dioxide : food and pharmaceutical applications / edited by Murat O. Balaban, Giovanna Ferrentino
Published Hoboken : John Wiley & Sons, 2012
Online access available from:
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Description 1 online resource (336 pages)
Contents Dense Phase Carbon Dioxide: Food and Pharmaceutical Applications; Contents; Preface; Contributors; 1 Introduction to Dense Phase Carbon Dioxide Technology; 2 Thermodynamics of Solutions of CO2 with Effects of Pressure and Temperature; 2.1 Introduction; 2.2 Thermodynamics of liquid-vapour phase equilibria; 2.2.1 Calculation of?; 2.2.2 Calculation of F; 2.2.3 Calculation of the liquid-vapour phase equilibria; 2.3 Application to CO2-H2O system model; 2.3.1 Non-electrolyte models; 2.3.2 Electrolyte models; 2.4 Thermodynamics of solid-vapour equilibria; 2.5 List of symbols
3 Experimental Measurement of Carbon Dioxide Solubility3.1 Introduction; 3.2 Solubility of carbon dioxide in water; 3.2.1 Definition and brief review of early studies; 3.2.2 Physical properties associated with the phase diagram of carbon dioxide; 3.2.3 Effect of pressure and temperature on carbon dioxide solubility in water; 3.3 Experimental methods for carbon dioxide solubility measurement; 3.3.1 Analytical methods; 3.3.2 Synthetic methods; 3.4 Review of experimental results; 3.5 Conclusions; 4 Effects of Dense Phase Carbon Dioxide on Vegetative Cells; 4.1 Introduction
4.2 Gases used for inactivating microorganisms4.3 Effect of DPCD on vegetative microorganisms; 4.3.1 Effect of DPCD on bacterial cells; 4.3.2 Effect of DPCD on vegetative forms of fungi, pests and viruses; 4.4 Factors affecting the sensitivity of microorganisms to DPCD; 4.4.1 Effect of CO2 physical states; 4.4.2 Effect of temperature and pressure; 4.4.3 Effect of CO2 concentration; 4.4.4 Effect of agitation; 4.4.5 Effect of water content; 4.4.6 Effect of pressurization and depressurization rates; 4.4.7 Effect of pressure cycling; 4.4.8 Effect of microbial type
4.4.9 Effect of initial microbial number4.4.10 Effect of physical and chemical properties of suspension; 4.4.11 Effect of culture conditions and growth phases; 4.4.12 Injured microorganisms; 4.4.13 Effect of combination processes; 4.4.14 Effect of type of system; 4.4.15 Treatment time and inactivation kinetics; 4.5 Mechanisms of microbial inactivation by DPCD; 4.5.1 Solubilization of CO2 under pressure into suspension; 4.5.2 Cell membrane modification; 4.5.3 Cytoplasmic leakage; 4.5.4 Intracellular pH decrease; 4.5.5 Key enzyme inactivation
4.5.6 Inhibitory effect of molecular CO2 and HCO3- on metabolism4.5.7 Intracellular precipitation and electrolyte imbalance; 4.5.8 Extraction of vital cellular constituents; 4.5.9 Physical cell rupture; 4.6 Characterization of CO2 states and survival curves; 4.7 Quantifying inactivation; 4.8 Conclusions; 5 Effects of Dense Phase Carbon Dioxide on Bacterial and Fungal Spores; 5.1 Introduction; 5.2 Inactivation of bacterial spores by DPCD; 5.2.1 Effect of temperature; 5.2.2 Effect of pressure; 5.2.3 Effect of pH and aw of the treatment medium; 5.2.4 Susceptibility of different bacterial spores
Summary Dense phase carbon dioxide (DPCD) is a non-thermal method for food and pharmaceutical processing that can ensure safe products with minimal nutrient loss and better preserved quality attributes. Its application is quite different than, for example, supercritical extraction with CO 2 where the typical solubility of materials in CO 2 is in the order of 1% and therefore requires large volumes of CO 2. In contrast, processing with DPCD requires much less CO 2 (between 5 to 8% CO 2 by weight) and the pressures used are at least one order of magnitude less than those typically used in ultra high pre
Notes 5.2.5 Effects of combination treatments
Print version record
Subject Dense nonaqueous phase liquids -- Industrial applications.
Dense phase carbon dioxide pasteurization.
Food -- Pasteurization.
Liquid carbon dioxide -- Industrial applications.
Form Electronic book
Author Balaban, Murat O.
Ferrentino, Giovanna.
ISBN 111824334X (electronic bk.)
1118243358 (electronic bk.)
9781118243343 (electronic bk.)
9781118243350 (electronic bk.)