Modelling of the inactivation kinetics of Escherichia coli,Saccharomyces cerevisiae and pectin methylesterase in orange juice treated with ultrasonic-assisted supercritical carbon dioxide |
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| Affiliation: | 1. Grupo de Análisis y Simulación de Procesos Agroalimentarios, Departamento Tecnología de Alimentos, Universitat Politècnica de València, Camí de Vera s/n, E46022 Valencia, Spain;2. Department of Chemical and Materials Engineering, University of Auckland, Auckland 1142, New Zealand;1. Yonsei Institute of Pharmaceutical Sciences, Yonsei University, 162-1, Songdo-dong, Yeonsu-gu, Incheon 406-840, Republic of Korea;2. College of Pharmacy, Chungnam National University, 220 Gung-dong, Yuseong-gu, Daejeon 305-764, Republic of Korea;3. College of Pharmacy, Yonsei University, 162-1 Songdo-dong, Yeonsu-gu, Incheon 406-840, Republic of Korea;1. Department of Chemical Engineering and Food Technology, Faculty of Sciences, University of Cadiz, International Excellence Agrifood Campus (CeiA3), 11510, Puerto Real, Spain;2. Technische Hochschule Nürnberg, Fakultät Verfahrenstechnik, Forschungsgruppe Partikeltechnologien und Rohstoffinovationen, Wassertorstr. 10, 90489, Nuremberg, Germany;3. Departamento de Química y Ciencias Exactas, Universidad Técnica Particular de Loja, San Cayetano Alto sn, AP 1101608, Loja, Ecuador;1. Faculty of Pharmacy, International Islamic University Malaysia, Kuantan Campus, 25200 Kuantan, Pahang, Malaysia;2. NARO Hokkaido Agricultural Research Center (NARO/HARC), Shinsei, Memuro, Kasai 082-0081, Hokkaido, Japan;3. School of Chemistry, Monash University, Wellington Road, Clayton 3800, VIC, Australia;4. Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Pulau, Pinang, Malaysia;5. Department of Chemical Engineering, Research Center of Supercritical Fluid Technology Tohoku University, Aoba-ku, Aramaki Aza Aoba 6-6-11, Sendai 980-8579, Japan;1. Department of Chemical and Biological Engineering, Hachinohe National College of Technology, 16-1 Uwanotai, Tamonoki-Aza, Hachinohe 039-1192, Japan;2. Research Center of Supercritical Fluid Technology, Tohoku University, 6-6-11 Aoba, Aramaki-aza, Aoba-ku, Sendai 980-8579, Japan |
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| Abstract: | The combined effect of supercritical carbon dioxide (SC-CO2) and high power ultrasound (HPU) on the inactivation kinetics of Escherichia coli, Saccharomyces cerevisiae and pectin-methyl esterase (PME) in orange juice was studied in order to select models that can predict their inactivation behaviour based on process parameters. Experiments were performed at different temperatures (31–41 °C, 225 bar) and pressures (100–350 bar, 36 °C). The inactivation rate of E. coli, S. cerevisiae and PME increased with pressure and temperature during SC-CO2 + HPU treatments. The SC-CO2 + HPU inactivation kinetics of E. coli, S. cerevisiae and PME were represented by models that included temperature, pressure and treatment time as variables, based on the Biphasic, the Peleg Type B, and the fractional models, respectively. The HPU-assisted SC-CO2 batch system permits the use of mild process conditions and treatment times that can be even shorter than those of continuous SC-CO2 systems. |
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| Keywords: | Supercritical inactivation Residual enzyme activity Inactivation kinetics Ultrasound Modelling Synergistic effect |
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