2014年5月
Inactivation of Saccharomyces cerevisiae by equipment pressurizing atambient temperature after generating CO<inf>2</inf> microbubbles at lower temperature and pressure
LWT - Food Science and Technology
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- ,
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- 巻
- 56
- 号
- 2
- 開始ページ
- 543
- 終了ページ
- 547
- 記述言語
- 英語
- 掲載種別
- 研究論文(学術雑誌)
- DOI
- 10.1016/j.lwt.2013.11.022
- 出版者・発行元
- ELSEVIER SCIENCE BV
To improve the inactivation efficiency of low pressure CO2 microbubbles (MB-CO2), we developed the MB-CO2 equipment from batch system to two-stage MB-CO2 system which was additionally pressurized at ambient temperature after MB-CO2 was mixed with a solution at lower temperature and pressure. Therefore, the effect of the two-stage MB-CO2 treatment for inactivating Saccharomyces cerevisiae was investigated. The two-stage MB-CO2 efficiency for the inactivation of S.cerevisiae dramatically increased by lowering the temperature and by increasing the pressure in the mixing vessel. Furthermore, its effectiveness significantly enhanced by increasing the temperature in the heating coil, although not by the pressure. As a result, using the two-stage MB-CO2 equipment was suggested as a new effective technique to inactivate S.cerevisiae. © 2013 Elsevier Ltd.
- リンク情報
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- DOI
- https://doi.org/10.1016/j.lwt.2013.11.022
- Web of Science
- https://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcAuth=JSTA_CEL&SrcApp=J_Gate_JST&DestLinkType=FullRecord&KeyUT=WOS:000331026100048&DestApp=WOS_CPL
- URL
- http://www.scopus.com/inward/record.url?partnerID=HzOxMe3b&scp=84892554516&origin=inward
- Scopus
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84892554516&origin=inward
- Scopus Citedby
- https://www.scopus.com/inward/citedby.uri?partnerID=HzOxMe3b&scp=84892554516&origin=inward
- ID情報
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- DOI : 10.1016/j.lwt.2013.11.022
- ISSN : 0023-6438
- eISSN : 1096-1127
- SCOPUS ID : 84892554516
- Web of Science ID : WOS:000331026100048