Antimicrobial effects of pressured carbon dioxide in a continuous flow system

M. Shimoda, Y. Yamamoto, J. Cocunubo-Castellanos, H. Tonoike, T. Kawano, H. Ishikawa, Y. Osajima

    Research output: Contribution to journalArticlepeer-review

    74 Citations (Scopus)

    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.

    Original languageEnglish
    Pages (from-to)709-712
    Number of pages4
    JournalJournal of Food Science
    Volume63
    Issue number4
    Publication statusPublished - Dec 1 1998

    Keywords

    • Antimicrobial effects
    • Carbon dioxide
    • Microbubbles
    • Pressured CO

    ASJC Scopus subject areas

    • Food Science

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