論文

査読有り
2014年5月

Inactivation of Saccharomyces cerevisiae by equipment pressurizing at ambient temperature after generating CO2 microbubbles at lower temperature and pressure

LWT-FOOD SCIENCE AND TECHNOLOGY
  • F. Kobayashi
  • ,
  • H. Ikeura
  • ,
  • S. Odake
  • ,
  • Y. Hayata

56
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. (C) 2013 Elsevier Ltd. All rights reserved.

Web of Science ® 被引用回数 : 5

リンク情報
DOI
https://doi.org/10.1016/j.lwt.2013.11.022
Scopus
https://www.scopus.com/record/display.uri?eid=2-s2.0-84892554516&origin=inward
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