Dense phase carbon dioxide: food and pharmaceutical applications

Dense Phase Carbon Dioxide: Applications for Food brings into one volume the diverse aspects and the accumulated knowledge regarding DPCD. For the first time, the theory, microbial, enzymatic, quality, and process related issues and related research have been compiled together into a single resource. International experts in the Dense Phase Carbon Dioxide applications to foods have contributed in their areas of expertise to create synergy that clarifies concepts and reveals potential application areas and future direction of research. Positioned as an industry reference book, Dense Phase Carbon Dioxide: Applicationsfor Food will appeal to food scientists, food technologists, food engineers, food safety, quality and production managers; government officials, researchers and regulators; extension specialists; equipment and packaging suppliers; and particularly professionals in the juice, dairy and beverage industries. INDICE: Preface Contributors 1 Introduction to Dense Phase Carbon Dioxide Technology Giovanna Ferrentino and Murat O. Balaban2 Thermodynamics of Solutions of CO2 with Effects of Pressure and Temperature Sara Spilimbergo and IreneoKikic2.1 Introduction2.2 Thermodynamics of liquid–vapour phase equilibria2.2.1 Calculation of g 2.2.2 Calculation of f 2.2.3 Calculation of the liquid–vapour phase equilibria2.3 Application to CO2–H2O system model2.3.1 Non-electrolyte models2.3.2 Electrolyte models2.4 Thermodynamics of solid–vapour equilibria2.5 List of symbols3 Experimental Measurement of CarbonDioxide Solubility Giovanna Ferrentino, Thelma Calix, Massimo Poletto, Giovanna Ferrari, and Murat O. Balaban3.1 Introduction3.2 Solubility of carbon dioxide in water3.2.1 Definition and brief review of early studies3.2.2 Physical properties associated with the phase diagram of carbon dioxide3.2.3 Effect of pressure and temperature on carbon dioxide solubility in water3.3 Experimental methods for carbon dioxide solubility measurement3.3.1 Analytical methods3.3.2 Synthetic methods3.4 Review of experimental results3.5 Conclusions4 Effects ofDense Phase Carbon Dioxide on Vegetative Cells Osman Erkmen4.1 Introduction4.2 Gases used for inactivating microorganisms4.3 Effect of DPCD on vegetative microorganisms4.3.1 Effect of DPCD on bacterial cells4.3.2 Effect of DPCD on vegetative forms of fungi, pests and viruses4.4 Factors affecting the sensitivity of microorganisms to DPCD4.4.1 Effect of CO2 physical states4.4.2 Effect of temperature and pressure4.4.3 Effect of CO2 concentration4.4.4 Effect of agitation4.4.5 Effect of water content4.4.6 Effect of pressurization and depressurization rates4.4.7 Effect of pressure cycling4.4.8 Effect of microbial type4.4.9 Effect of initial microbial number4.4.10 Effect of physical and chemical properties of suspension4.4.11 Effect of culture conditions and growth phases4.4.12 Injured microorganisms4.4.13 Effect of combination processes4.4.14 Effect of type of system4.4.15 Treatment time and inactivation kinetics4.5 Mechanisms of microbial inactivation by DPCD4.5.1 Solubilization of CO2 under pressure into suspension4.5.2 Cell membrane modification4.5.3 Cytoplasmic leakage4.5.4 Intracellular pH decrease4.5.5 Key enzyme inactivation4.5.6 Inhibitory effect ofmolecular CO2 and HCO3 on metabolism4.5.7 Intracellular precipitation and electrolyte imbalance4.5.8 Extraction of vital cellular constituents4.5.9 Physical cell rupture4.6 Characterization of CO2 states and survival curves4.7 Quantifying inactivation4.8 Conclusions5 Effects of Dense Phase Carbon Dioxide onBacterial and Fungal Spores Patricia Ballestra5.1 Introduction5.2 Inactivation ofbacterial spores by DPCD5.2.1 Effect of temperature5.2.2 Effect of pressure5.2.3 Effect of pH and aw of the treatment medium5.2.4 Susceptibility of different bacterial spores5.2.5 Effects of combination treatments5.2.6 Mechanisms of bacterial spore inactivation5.3 Inactivation of fungal spores by DPCD5.4 Conclusion6 Effects of DPCD on Enzymes Murat O. Balaban6.1 Introduction6.2 Effects of gas bubbling6.3 Alteration of the protein structure6.4 Studies with multiple enzymes6.5 Effects on specific enzymes6.5.1 Alpha-amylase6.5.2 Acid protease6.5.3 Alkaline protease6.5.4 Gluco-amylase6.5.5 Lipase6.5.6 Pectinesterase (PE)6.5.7 Pectin methyl esterase (PME)6.5.8 Polyphenol oxidase (PPO)6.5.9 Tyrosinase6.5.10 Lipoxygenase6.5.11 Peroxidase6.5.12 Alkaline phosphatase6.5.13 Myrosinase6.5.14 Hydrolases6.6 Conclusions and suggestions7 The Kinetics of Microbial Inactivation by Carbon Dioxide under High Pressure Maria G. Corradini and Micha Peleg7.1 Introduction7.2 The survival curve7.2.1 Primary models7.2.2 Secondary models – the effect of pressure alone7.2.3 The temperature effect and that of other auxiliary factors7.2.4 Dynamic treatments7.3 Application of the models to published experimental data7.3.1 Primary model derivation7.4 Concluding remarks7.5 List of symbols8 Applications of DPCD to Juices and Other Beverages Murat O. Balaban and Xiaojun Liao8.1 Introduction8.2 Juices processedwith DPCD8.2.1 Orange juice8.2.2 Apple juice8.2.3 Mandarin juice8.2.4 Grapefruit juice8.2.5 Watermelon juice8.2.6 Coconut water8.2.7 Guava puree8.2.8 Grapejuice8.2.9 Pear8.2.10 Carrot8.2.11 Carrot juice8.2.12 Peach8.2.13 Kiwi8.2.14 Melon8.3 Other beverages processed with DPCD8.3.1 Beer8.3.2 Kava kava8.3.3 Jamaica beverage8.4 Conclusions9 Use of Dense Phase Carbon Dioxide in Dairy Processing Giovanna Ferrentino and Giovanna Ferrari9.1 Introduction9.2 Carbon dioxide in milk9.3 Enzymes and microorganisms in milk9.4 Application of carbon dioxide to milk9.4.1 Carbon dioxide addition to raw milk9.4.2 Carbon dioxide addition during thermal pasteurization of milk9.4.3 Effect of carbon dioxide addition on sensory properties of milk9.4.4 Dense phase carbon dioxide process9.5 Application of carbon dioxide for enzyme inactivation9.6 Application of carbon dioxide to cottage cheese production9.7 Application of carbon dioxide to yogurtand fermented products9.8 Application of carbon dioxide to casein production9.8.1 Casein properties9.8.2 Casein production by high-pressure carbon dioxide9.8.3 Comparison between continuous and batch systems for casein production by carbon dioxide9.8.4 Economic comparison between high-pressure carbon dioxide and a conventional process for casein production9.9 Conclusions10 Particle Engineering by Dense Gas Technologies Applied to Pharmaceuticals Neil R. Foster, Raffaella Mammucari, Luu Thai Danh, and Wen Hui Teoh10.1 Introduction10.2 Densegas as a solvent10.2.1 Rapid expansion of supercritical solutions10.2.2 Rapidexpansion of supercritical solutions with a solid solvent10.2.3 Rapid expansion of supercritical solutions with a nonsolvent10.2.4 Particles from gas-saturated solutions10.3 Dense gases as antisolvents10.3.1 Gas antisolvent process10.3.2 Aerosol solvent extraction system10.3.3 Solution-enhanced dispersion by supercritical fluids10.3.4 Atomized rapid injection for solvent extraction10.4 SCFs as co-solvents10.4.1 Depressurisation of an expanded liquid organic solvent10.5 Dense gases as aerosolisation aids (spray-drying assistance)10.5.1 Carbon dioxide–assisted nebulisation with a bubble dryer10.5.2 Supercriticalfluid assisted atomisation10.6 Conclusion11 Industrial Applications Using Supercritical Carbon Dioxide for Food James T.C. Yuan and John S. Novak11.1 Overview11.2 Past development 11.3 Mechanism of microbial inactivation11.3.1 Effectof other gases on microbial inactivation11.4 scCO2 commercialization activities11.5 Porocrit process11.5.1 Impact on juice quality11.5.2 Impact on nutrientvalues11.5.3 Impact on microbial inactivation11.5.4 Impact on microbial inactivation for solid foods11.5.5 scCO2 processing efficiencies11.6 Conclusions12 Outlook and Unresolved Issues Luc Van Ginneken, Linsey Garcia-Gonzalez, Kathy Elst, and Frank Devlieghere12.1 Introduction12.2 Unresolved issues12.2.1 Inactivation mechanism of DPCD12.2.2 Food quality and storage12.2.3 Target foods12.2.4 Process equipment and intellectual property12.2.5 Fouling, cleaning, and disinfecting12.2.6 Occurrence of DPCD-resistant mutants12.2.7 Industrial implementation and process economics12.3 Future outlook and conclusions12.4 AcknowledgementsReferences Index

• ISBN: 978-0-8138-0649-5
• Editorial: Iowa State University
• Encuadernacion: Cartoné
• Páginas: 336
• Fecha Publicación: 15/05/2012
• Nº Volúmenes: 1
• Idioma: Inglés