Antimicrobial Effects of Pressured Carbon Dioxide in a Continuous Flow System |
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| Authors: | M. SHIMODA Y. YAMAMOTO J. COCUNUBO-CASTELLANOS H. TONOIKE T. KAWANO H. ISHIKAWA Y. OSAJIMA |
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| Affiliation: | Authors Shimoda, Yamamoto, Cocunubo, Ishikawa, and Osajima are with the Dept. of Food Science &Technology, Faculty of Agriculture, Kyushu Univ., 6-10-1 Hakozaki, Higashi-ku, Fukuoka 812, Japan.;Author Tonoike is with Shimadzu Co., 17-1, 3-chome Azuma, Tsukuba city, Ibaraki ref. 305, Japan.;Author Kawano is with Nihontansan Co., Sinkawa 1-8-8, Chuoku, Tokyo 104, Japan. |
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| Abstract: | The application of microbubbles of pressured CO2 greatly increased CO2 concentration in the solution treated. By treatment at 6 MPa, 35°C and average residence time 15 min, L. brevis was completely inactivated at the level of dissolved CO2,γ≧ 11 (γ, Kuenen's gas absorption coefficient). E. coli and S. cerevisiae required γ≧ 17, and T. versatilis required γ≧ 21 for complete inactivation. Z. rouxii could be sterilized at 20 MPa and 26. A comparison of the continuous and batch method showed that L. brevis was inactivated completely under pressured CO2 > 0.16 g/cm3 with the continuous method and >0.9 g/cm3 with the batch method. |
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| Keywords: | antimicrobial effects pressured CO2 carbon dioxide microbubbles |
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