- -

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

RiuNet: Institutional repository of the Polithecnic University of Valencia

Share/Send to

Cited by

Statistics

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

Show simple item record

Files in this item

dc.contributor.author Ortuño Cases, Carmen es_ES
dc.contributor.author Martinez Pastor, Maria Teresa es_ES
dc.contributor.author Mulet Pons, Antonio es_ES
dc.contributor.author Benedito Fort, José Javier es_ES
dc.date.accessioned 2017-05-19T12:16:34Z
dc.date.available 2017-05-19T12:16:34Z
dc.date.issued 2012-07
dc.identifier.issn 1466-8564
dc.identifier.uri http://hdl.handle.net/10251/81501
dc.description.abstract [EN] The effect of ultrasound on the SC-CO2 inactivation kinetics of E. coli at different pressures (100, 225, 290 and 350 bar; 36 degrees C), temperatures (31 degrees C, 36 degrees C and 41 degrees C; 225 bar) and varying the composition of the medium (LB Broth, apple and orange juice) was studied. Using only SC-CO2 the inactivation rate in LB Broth increased progressively as the pressure or temperature rose and the average (for the different process conditions) time needed to achieve a reduction of 8 log-cycles was 50 min. When both SC-CO2 and ultrasound were used in LB Broth, 95% less time was needed, on average, to achieve the same reduction of 8 log-cycles and the effect of pressure and temperature was minimized; this reduction being achieved after only 2 min at 31 degrees C and 225 bar. Using the ultrasonic system led to a shorter process time regardless of the treatment medium, preventing the inhibitory effect that the solutes from the juices had on the SC-CO2 inactivation. The technology developed permits both a drastic decrease in SC-CO2 inactivation times and also the use of mild process conditions, which could lead to an increase in the quality of the product treated under this new technique. Industrial Relevance: Supercritical carbon dioxide (SC-CO2) inactivation technology represents a promising nonthermal processing method, although a too long treatment time is required to guarantee food safety. A patented inactivation technique based on Supercritical Fluids incorporating an ultrasonic transducer is presented. A drastic decrease of the inactivation time is found when high power ultrasound is applied to the SC-CO2 inactivation process coupled with the food industry's need for short process times. The inactivation process is improved regardless of the pressure, temperature or treatment medium. Therefore, mild process conditions (time, pressure, temperature) can be used, which result in a higher quality treated product. (C) 2012 Elsevier Ltd. All rights reserved. es_ES
dc.description.sponsorship The authors acknowledge the financial support from the project CSD2007-00016 (CONSOLIDER-INGENIO 2010) funded by the Spanish Ministry of Science and Innovation and from the project PROMETEO/2010/062 financed by the Generalitat Valenciana. We thank Dr. Paula Alepuz for the generous gift of E. coli DH1 strain. en_EN
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation Ministerio de Ciencia e Innovación, Spain CONSOLIDER INGENIO 2010 [CSD2007-00016] es_ES
dc.relation Generalitat Valenciana [PROMETEO/2010/062] es_ES
dc.relation.ispartof Innovative Food Science and Emerging Technologies es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject SUPERCRITICAL CARBON DIOXIDE es_ES
dc.subject HIGH POWER ULTRASOUND es_ES
dc.subject Escherichia coli es_ES
dc.subject INACTIVATION es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title An ultrasound-enhanced system for microbial inactivation using supercritical carbon dioxide es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1016/j.ifset.2012.02.006
dc.rights.accessRights Cerrado 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 Ingenieros Agrónomos - Escola Tècnica Superior d'Enginyers Agrònoms 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 Ortuño Cases, C.; Martínez Pastor, MT.; Mulet Pons, A.; Benedito Fort, JJ. (2012). An ultrasound-enhanced system for microbial inactivation using supercritical carbon dioxide. Innovative Food Science and Emerging Technologies. 15:31-37. doi:10.1016/j.ifset.2012.02.006 es_ES
dc.description.accrualMethod Senia es_ES
dc.relation.publisherversion http://doi.org/10.1016/j.ifset.2012.02.006 es_ES
dc.description.upvformatpinicio 31 es_ES
dc.description.upvformatpfin 37 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 15 es_ES
dc.relation.senia 238424 es_ES
dc.identifier.eissn 1878-5522


This item appears in the following Collection(s)

Show simple item record