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Microbial inactivation by ultrasound assisted supercritical fluids

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Microbial inactivation by ultrasound assisted supercritical fluids

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dc.contributor.author Benedito Fort, José Javier es_ES
dc.contributor.author Ortuño Cases, Carmen es_ES
dc.contributor.author Castillo-Zamudio, Rosa Isela es_ES
dc.contributor.author Mulet Pons, Antonio es_ES
dc.contributor.editor French Acoustical Soc es_ES
dc.date.accessioned 2016-11-11T07:43:03Z
dc.date.available 2016-11-11T07:43:03Z
dc.date.issued 2015
dc.identifier.issn 1875-3892
dc.identifier.uri http://hdl.handle.net/10251/73827
dc.description.abstract A method combining supercritical carbon dioxide (SC-CO2) and high power ultrasound (HPU) has been developed and tested for microbial/enzyme inactivation purposes, at different process conditions for both liquid and solid matrices. In culture media, using only SC-CO2, the inactivation rate of E. coli and S. cerevisiae increased with pressure and temperature; and the total inactivation (7-8 log-cycles) was attained after 25 and 140 min of SC-CO2 (350 bar, 36 ºC) treatment, respectively. Using SC-CO2+HPU, the time for the total inactivation of both microorganisms was reduced to only 1-2 min, at any condition selected. The SC-CO2+HPU inactivation of both microorganisms was slower in juices (avg. 4.9 min) than in culture media (avg. 1.5 min). In solid samples (chicken, turkey ham and dry-cured pork cured ham) treated with SC-CO2 and SC-CO2+HPU, the inactivation rate of E. coli increased with temperature. The application of HPU to the SC-CO2 treatments accelerated the inactivation rate of E. coli and that effect was more pronounced in treatments with isotonic solution surrounding the solid food samples. The application of HPU enhanced the SC-CO2 inactivation mechanisms of microorganisms, generating a vigorous agitation that facilitated the CO2 solubilization and the mass transfer process. The cavitation generated by HPU could damage the cell walls accelerating the extraction of vital constituents and the microbial death. Thus, using the combined technique, reasonable industrial processing times and mild process conditions could be used which could result into a cost reduction and lead to the minimization in the food nutritional and organoleptic changes es_ES
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation.ispartof Physics Procedia es_ES
dc.rights Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) es_ES
dc.subject Supercritical fluids es_ES
dc.subject High power ultraosund es_ES
dc.subject Synergistic effect es_ES
dc.subject Saccharomyces cerevisiae es_ES
dc.subject Escherichia coli es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Microbial inactivation by ultrasound assisted supercritical fluids es_ES
dc.type Artículo es_ES
dc.type Comunicación en congreso es_ES
dc.identifier.doi 10.1016/j.phpro.2015.08.168
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.contributor.affiliation Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural es_ES
dc.description.bibliographicCitation Benedito Fort, JJ.; Ortuño Cases, C.; Castillo-Zamudio, RI.; Mulet Pons, A. (2015). Microbial inactivation by ultrasound assisted supercritical fluids. Physics Procedia. 70:824-827. doi:10.1016/j.phpro.2015.08.168 es_ES
dc.description.accrualMethod S es_ES
dc.relation.conferencename 2015 ICU International Congress on Ultrasonics es_ES
dc.relation.conferencedate MAY 10-15, 2015 es_ES
dc.relation.conferenceplace Georgia Tech Lorraine, Metz, FRANCE es_ES
dc.relation.publisherversion https://dx.doi.org/10.1016/j.phpro.2015.08.168 es_ES
dc.description.upvformatpinicio 824 es_ES
dc.description.upvformatpfin 827 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 70 es_ES
dc.relation.senia 293442 es_ES


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