High carbon dioxide pressure inactivation kinetics of Escherichia coli in broth |
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| Affiliation: | 1. Chemical and Bioprocess Engineering Department, Engineering Faculty, Pontificia Universidad Católica de Chile, Av. Vicuña Mackenna 4860, Macul, 7820436 Santiago, Chile;2. Chemical Engineering and Biotechnology Department, Universidad de Chile, Beauchef 851, 8370456 Santiago, Chile;2. School of Chemical and Materials Engineering, National University of Sciences and Technology, Islamabad, Pakistan;3. School of Food and Agricultural Sciences, University of Management and Technology, Lahore, Pakistan;4. Institute for Community (Health) Development, Universiti Sultan Zainal Abidin, Terengganu, Malaysia |
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| Abstract: | The inactivation kinetics of Escherichia coli by high pressure carbon dioxide was investigated. Inactivation rates increased with increasing pressure (25, 50, 75 and 100 atm), temperature, and exposure time. Microbial inactivation followed first order reaction kinetics, with inactivation rates (k) and decimal reduction times (D) that varied from 0·0848 to 0·4717 min−1and from 4·90 to 27·46 min, respectively, at treatment temperatures (20, 30 and 40°C). The inactivation rates of E. coli were described by the apparent activation volume (ΔV*) and a ‘pressure z value’, and they were greatly dependent on both temperature and pressure. |
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