Dense Phase Carbon Dioxide

Food and Pharmaceutical Applications

Inbunden, Engelska, 2012

3 369 kr

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Dense phase carbon dioxide (DPCD) is a non-thermal method for food and pharmaceutical processing that can ensure safe products with minimal nutrient loss and better preserved quality attributes. Its application is quite different than, for example, supercritical extraction with CO 2 where the typical solubility of materials in CO 2 is in the order of 1% and therefore requires large volumes of CO 2. In contrast, processing with DPCD requires much less CO 2 (between 5 to 8% CO 2 by weight) and the pressures used are at least one order of magnitude less than those typically used in ultra high pressure (UHP) processing. There is no noticeable temperature increase due to pressurization, and typical process temperatures are around 40°C.DPCD temporarily reduces the pH of liquid foods and because oxygen is removed from the environment, and because the temperature is not high during the short process time (typically about five minutes in continuous systems), nutrients, antioxidant activity, and vitamins are much better preserved than with thermal treatments. In pharmaceutical applications, DPCD facilitates the production of micronized powders of controlled particle size and distribution. Although the capital and operating costs are higher than that of thermal treatments, they are much lower than other non-thermal technology operations.This book is the first to bring together the significant amount of research into DPCD and highlight its effectiveness against microorganisms and enzymes as well as its potential in particle engineering. It is directed at food and pharmaceutical industry scientists and technologists working with DPCD and other traditional or non-thermal technologies that can potentially be used in conjunction with DPCD. It will also be of interest to packaging specialists and regulatory agencies.

Produktinformation

Utgivningsdatum2012-05-18
Mått180 x 254 x 23 mm
Vikt821 g
FormatInbunden
SpråkEngelska
Antal sidor336
FörlagJohn Wiley and Sons Ltd
ISBN9780813806495

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Murat O Balaban, PhD is Professor of Food Processing and Engineering in the Food Science and Human Nutrition Department, University of Florida, Gainesville, FL. Current research areas include food processing and engineering with emphasis on supercritical fluid technology; mathematical modeling and computer vision applications, thermal processing and reaction kinetics; ohmic thawing; and seafood processing and technology. Dr. Balaban holds five US patents, including one for the inactivation of enzymes in foods with pressurized CO2 and another for the method and apparatus for continuous flow reduction of microbial and/or enzymatic activity in a liquid beer product using carbon dioxide.

Preface xiContributors xiii1 Introduction to Dense Phase Carbon Dioxide Technology 1Giovanna Ferrentino and Murat O. Balaban2 Thermodynamics of Solutions of CO2 with Effects of Pressure and Temperature 5Sara Spilimbergo and Ireneo Kikic2.1 Introduction 52.2 Thermodynamics of liquid–vapour phase equilibria 62.2.1 Calculation of g 102.2.2 Calculation of f 132.2.3 Calculation of the liquid–vapour phase equilibria 202.3 Application to CO2–H2O system model 242.3.1 Non-electrolyte models 242.3.2 Electrolyte models 262.4 Thermodynamics of solid–vapour equilibria 282.5 List of symbols 313 Experimental Measurement of Carbon Dioxide Solubility 37Giovanna Ferrentino, Thelma Calix, Massimo Poletto, Giovanna Ferrari, and Murat O. Balaban3.1 Introduction 373.2 Solubility of carbon dioxide in water 383.2.1 Definition and brief review of early studies 383.2.2 Physical properties associated with the phase diagram of carbon dioxide 413.2.3 Effect of pressure and temperature on carbon dioxide solubility in water 423.3 Experimental methods for carbon dioxide solubility measurement 453.3.1 Analytical methods 463.3.2 Synthetic methods 553.4 Review of experimental results 583.5 Conclusions 664 Effects of Dense Phase Carbon Dioxide on Vegetative Cells 67Osman Erkmen4.1 Introduction 674.2 Gases used for inactivating microorganisms 684.3 Effect of DPCD on vegetative microorganisms 694.3.1 Effect of DPCD on bacterial cells 694.3.2 Effect of DPCD on vegetative forms of fungi, pests and viruses 734.4 Factors affecting the sensitivity of microorganisms to DPCD 744.4.1 Effect of CO2 physical states 754.4.2 Effect of temperature and pressure 754.4.3 Effect of CO2 concentration 764.4.4 Effect of agitation 774.4.5 Effect of water content 774.4.6 Effect of pressurization and depressurization rates 784.4.7 Effect of pressure cycling 794.4.8 Effect of microbial type 794.4.9 Effect of initial microbial number 804.4.10 Effect of physical and chemical properties of suspension 804.4.11 Effect of culture conditions and growth phases 814.4.12 Injured microorganisms 824.4.13 Effect of combination processes 834.4.14 Effect of type of system 834.4.15 Treatment time and inactivation kinetics 844.5 Mechanisms of microbial inactivation by DPCD 854.5.1 Solubilization of CO2 under pressure into suspension 874.5.2 Cell membrane modification 884.5.3 Cytoplasmic leakage 884.5.4 Intracellular pH decrease 894.5.5 Key enzyme inactivation 904.5.6 Inhibitory effect of molecular CO2 and HCO3 - on metabolism 904.5.7 Intracellular precipitation and electrolyte imbalance 914.5.8 Extraction of vital cellular constituents 914.5.9 Physical cell rupture 924.6 Characterization of CO2 states and survival curves 934.7 Quantifying inactivation 964.8 Conclusions 965 Effects of Dense Phase Carbon Dioxide on Bacterial and Fungal Spores 99Patricia Ballestra5.1 Introduction 995.2 Inactivation of bacterial spores by DPCD 1015.2.1 Effect of temperature 1015.2.2 Effect of pressure 1045.2.3 Effect of pH and aw of the treatment medium 1055.2.4 Susceptibility of different bacterial spores 1055.2.5 Effects of combination treatments 1065.2.6 Mechanisms of bacterial spore inactivation 1075.3 Inactivation of fungal spores by DPCD 1095.4 Conclusion 1126 Effects of DPCD on Enzymes 113Murat O. Balaban6.1 Introduction 1136.2 Effects of gas bubbling 1186.3 Alteration of the protein structure 1186.4 Studies with multiple enzymes 1196.5 Effects on specific enzymes 1206.5.1 Alpha-amylase 1206.5.2 Acid protease 1216.5.3 Alkaline protease 1216.5.4 Gluco-amylase 1226.5.5 Lipase 1226.5.6 Pectinesterase (PE) 1246.5.7 Pectin methyl esterase (PME) 1256.5.8 Polyphenol oxidase (PPO) 1266.5.9 Tyrosinase 1296.5.10 Lipoxygenase 1306.5.11 Peroxidase 1316.5.12 Alkaline phosphatase 1336.5.13 Myrosinase 1336.5.14 Hydrolases 1346.6 Conclusions and suggestions 1347 The Kinetics of Microbial Inactivation by Carbon Dioxide under High Pressure 135Maria G. Corradini and Micha Peleg7.1 Introduction 1357.2 The survival curve 1377.2.1 Primary models 1377.2.2 Secondary models – the effect of pressure alone 1417.2.3 The temperature effect and that of other auxiliary factors 1437.2.4 Dynamic treatments 1447.3 Application of the models to published experimental data 1477.3.1 Primary model derivation 1477.4 Concluding remarks 1517.5 List of symbols 1548 Applications of DPCD to Juices and Other Beverages 157Murat O. Balaban and Xiaojun Liao8.1 Introduction 1578.2 Juices processed with DPCD 1588.2.1 Orange juice 1588.2.2 Apple juice 1628.2.3 Mandarin juice 1648.2.4 Grapefruit juice 1648.2.5 Watermelon juice 1658.2.6 Coconut water 1668.2.7 Guava puree 1678.2.8 Grape juice 1678.2.9 Pear 1708.2.10 Carrot 1708.2.11 Carrot juice 1718.2.12 Peach 1718.2.13 Kiwi 1728.2.14 Melon 1728.3 Other beverages processed with DPCD 1738.3.1 Beer 1738.3.2 Kava kava 1738.3.3 Jamaica beverage 1748.4 Conclusions 1759 Use of Dense Phase Carbon Dioxide in Dairy Processing 177Giovanna Ferrentino and Giovanna Ferrari9.1 Introduction 1779.2 Carbon dioxide in milk 1789.3 Enzymes and microorganisms in milk 1789.4 Application of carbon dioxide to milk 1809.4.1 Carbon dioxide addition to raw milk 1809.4.2 Carbon dioxide addition during thermal pasteurization of milk 1839.4.3 Effect of carbon dioxide addition on sensory properties of milk 1849.4.4 Dense phase carbon dioxide process 1859.5 Application of carbon dioxide for enzyme inactivation 1869.6 Application of carbon dioxide to cottage cheese production 1889.7 Application of carbon dioxide to yogurt and fermented products 1899.8 Application of carbon dioxide to casein production 1909.8.1 Casein properties 1909.8.2 Casein production by high-pressure carbon dioxide 1919.8.3 Comparison between continuous and batch systems for casein production by carbon dioxide 1949.8.4 Economic comparison between high-pressure carbon dioxide and a conventional process for casein production 1969.9 Conclusions 19810 Particle Engineering by Dense Gas Technologies Applied to Pharmaceuticals 199Neil R. Foster, Raffaella Mammucari, Luu Thai Danh, and Wen Hui Teoh10.1 Introduction 19910.2 Dense gas as a solvent 20110.2.1 Rapid expansion of supercritical solutions 20110.2.2 Rapid expansion of supercritical solutions10.2.3 Rapid expansion of supercritical solutions with a nonsolvent 20610.2.4 Particles from gas-saturated solutions 20710.3 Dense gases as antisolvents 20810.3.1 Gas antisolvent process 20910.3.2 Aerosol solvent extraction system 21110.3.3 Solution-enhanced dispersion by supercritical fluids 21610.3.4 Atomized rapid injection for solvent extraction 21810.4 SCFs as co-solvents 22010.4.1 Depressurisation of an expanded liquid organic solvent 22010.5 Dense gases as aerosolisation aids (spray-drying assistance) 22110.5.1 Carbon dioxide–assisted nebulisation with a bubble dryer 22110.5.2 Supercritical fluid assisted atomisation 22410.6 Conclusion 22511 Industrial Applications Using Supercritical Carbon Dioxide for Food 227James T.C. Yuan and John S. Novak11.1 Overview 22711.2 Past development 22811.3 Mechanism of microbial inactivation 22911.3.1 Effect of other gases on microbial inactivation 22911.4 scCO2 commercialization activities 23011.5 Porocrit process 23011.5.1 Impact on juice quality 23211.5.2 Impact on nutrient values 23311.5.3 Impact on microbial inactivation 23311.5.4 Impact on microbial inactivation for solid foods 23611.5.5 scCO2 processing efficiencies 23711.6 Conclusions 23712 Outlook and Unresolved Issues 239Luc Van Ginneken, Linsey Garcia-Gonzalez, Kathy Elst, and Frank Devlieghere12.1 Introduction 23912.2 Unresolved issues 24212.2.1 Inactivation mechanism of DPCD 24212.2.2 Food quality and storage 25012.2.3 Target foods 25212.2.4 Process equipment and intellectual property 25412.2.5 Fouling, cleaning, and disinfecting 25912.2.6 Occurrence of DPCD-resistant mutants 26112.2.7 Industrial implementation and process economics 26212.3 Future outlook and conclusions 26312.4 Acknowledgements 264References 265Index 309