Dense Phase Carbon Dioxide Food and Pharmaceutical Applications

by Balaban, Murat O.; Ferrentino, Giovanna

• ISBN13: 9780813806495
• ISBN10: 0813806496
• Edition: 1st
• Format: Hardcover
• Copyright: 2012-06-19
• Publisher: Wiley-Blackwell

Summary

Dense phase carbon dioxide (DPCD) is a non-thermal processing technology, mainly used for pasteurization of liquid foods. It has advantages compared to thermal pasteurization in its potential to preserve the sensory quality and nutrient content of the foods. It also has potential advantages over other non-thermal processes since it is a continuous process, and both the capital costs and operating costs are lower than some other non-thermal processes. The theory, microbial, enzymatic, quality, and process related issues have been researched. However, there is no compilation of all of this accumulated knowledge and know-how in a single volume. Dense Phase Carbon Dioxide: Applications for Food brings into one volume the diverse aspects and the accumulated knowledge regarding DPCD. 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: Applications for 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.

Author Biography

Professor Murat O. Balaban, Chair of Food Process Engineering, Chemical and Materials Engineering Department, University of Auckland, New Zealand Dr Giovanna Ferrentino, Department of Materials Engineering and Industrial Technologies, University of Trento, Italy

Table of Contents

Preface	p. xi
Contributors	p. xiii
Introduction to Dense Phase Carbon Dioxide Technology	p. 1
Thermodynamics of Solutions of CO2, with Effects of Pressure and Temperature	p. 5
Introduction	p. 5
Thermodynamics of liquid-vapour phase equilibria	p. 6
Calculation of ¿	p. 10
Calculation of ¿	p. 13
Calculation of the liquid-vapour phase equilibria	p. 20
Application to CO2-H2O system model	p. 24
Non-electrolyte models	p. 24
Electrolyte models	p. 26
Thermodynamics of solid-vapour equilibria	p. 28
List of symbols	p. 31
Experimental Measurement of Carbon Dioxide Solubility	p. 37
Introduction	p. 37
Solubility of carbon dioxide in water	p. 38
Definition and brief review of early studies	p. 38
Physical properties associated with the phase diagram of carbon dioxide	p. 41
Effect of pressure and temperature on carbon dioxide solubility in water	p. 42
Experimental methods for carbon dioxide solubility measurement	p. 45
Analytical methods	p. 46
Synthetic methods	p. 55
Review of experimental results	p. 58
Conclusions	p. 66
Effects of Dense Phase Carbon Dioxide on Vegetative Cells	p. 67
Introduction	p. 67
Gases used for inactivating microorganisms	p. 68
Effect of DPCD on vegetative microorganisms	p. 69
Effect of DPCD on bacterial cells	p. 69
Effect of DPCD on vegetative forms of fungi, pests and viruses	p. 73
Factors affecting the sensitivity of microorganisms to DPCD	p. 74
Effect of CO2 physical states	p. 75
Effect of temperature and pressure	p. 75
Effect of CO2 concentration	p. 76
Effect of agitation	p. 77
Effect of water content	p. 77
Effect of pressurization and depressurization rates	p. 78
Effect of pressure cycling	p. 79
Effect of microbial type	p. 79
Effect of initial microbial number	p. 80
Effect of physical and chemical properties of suspension	p. 80
Effect of culture conditions and growth phases	p. 81
Injured microorganisms	p. 82
Effect of combination processes	p. 83
Effect of type of system	p. 83
Treatment time and inactivation kinetics	p. 84
Mechanisms of microbial inactivation by DPCD	p. 85
Solubilization of CO2 under pressure into suspension	p. 87
Cell membrane modification	p. 88
Cytoplasmic leakage	p. 88
Intracellular pH decrease	p. 89
Key enzyme inactivation	p. 90
Inhibitory effect of molecular CO2 and HCO3- on metabolism	p. 90
Intracellular precipitation and electrolyte imbalance	p. 91
Extraction of vital cellular constituents	p. 91
Physical cell rupture	p. 92
Characterization of CO2 states and survival curves	p. 93
Quantifying inactivation	p. 96
Conclusions	p. 96
Effects of Dense Phase Carbon Dioxide on Bacterial and Fungal Spores	p. 99
Introduction	p. 99
Inactivation of bacterial spores by DPCD	p. 101
Effect of temperature	p. 101
Effect of pressure	p. 104
Effect of pH and aw of the treatment medium	p. 105
Susceptibility of different bacterial spores	p. 105
Effects of combination treatments	p. 106
Mechanisms of bacterial spore inactivation	p. 107
Inactivation of fungal spores by DPCD	p. 109
Conclusion	p. 212
Effects of DPCD on Enzymes	p. 113
Introduction	p. 113
Effects of gas bubbling	p. 118
Alteration of the protein structure	p. 118
Studies with multiple enzymes	p. 119
Effects on specific enzymes	p. 120
Alpha-amylase	p. 120
Acid protease	p. 121
Alkaline protease	p. 121
Gluco-amylase	p. 122
Lipase	p. 122
Pectinesterase (PE)	p. 124
Pectin methyl esterase (PME)	p. 125
Polyphenol oxidase (PPO)	p. 126
Tyrosinase	p. 129
Lipoxygenase	p. 130
Peroxidase	p. 131
Alkaline phosphatase	p. 133
Myrosrnase	p. 133
Hydrolases	p. 134
Conclusions and suggestions	p. 134
The Kinetics of Microbial Inactivation by Carbon Dioxide under High Pressure	p. 135
Introduction	p. 135
The survival curve	p. 137
Primary models	p. 137
Secondary models-the effect of pressure alone	p. 141
The temperature effect and that of other auxiliary factors	p. 143
Dynamic treatments	p. 144
Application of the models to published experimental data	p. 147
Primary model derivation	p. 147
Concluding remarks	p. 151
List of symbols	p. 154
Applications of DPCD to Juices and Other Beverages	p. 157
Introduction	p. 157
Juices processed with DPCD	p. 158
Orange juice	p. 158
Apple juice	p. 162
Mandarin juice	p. 164
Grapefruit juice	p. 164
Watermelon juice	p. 165
Coconut water	p. 166
Guava puree	p. 167
Grape juice	p. 167
Pear	p. 170
Carrot	p. 170
Carrot juice	p. 171
Peach	p. 171
Kiwi	p. 172
Melon	p. 172
Other beverages processed with DPCD	p. 173
Beer	p. 173
Kava kava	p. 173
Jamaica beverage	p. 174
Conclusions	p. 175
Use of Dense Phase Carbon Dioxide in Dairy Processing	p. 177
Introduction	p. 177
Carbon dioxide in milk	p. 178
Enzymes and microorganisms in milk	p. 178
Application of carbon dioxide to milk	p. 180
Carbon dioxide addition to raw milk	p. 180
Carbon dioxide addition during thermal pasteurization of milk	p. 183
Effect of carbon dioxide addition on sensory properties of milk	p. 184
Dense phase carbon dioxide process	p. 185
Application of carbon dioxide for enzyme inactivation	p. 186
Application of carbon dioxide to cottage cheese production	p. 188
Application of carbon dioxide to yogurt and fermented products	p. 189
Application of carbon dioxide to casein production	p. 190
Casein properties	p. 190
Casein production by high-pressure carbon dioxide	p. 191
Comparison between continuous and batch systems for casein production by carbon dioxide	p. 194
Economic comparison between high-pressure carbon dioxide and a conventional process for casein production	p. 196
Conclusions	p. 198
Particle Engineering by Dense Gas Technologies Applied to Pharmaceuticals	p. 199
Introduction	p. 199
Dense gas as a solvent	p. 201
Rapid expansion of supercritical solutions	p. 201
Rapid expansion of supercritical solutions with a solid solvent	p. 206
Rapid expansion of supercritical solutions with a nonsolvent	p. 206
Particles from gas-saturated solutions	p. 207
Dense gases as antisolvents	p. 208
Gas antisolvent process	p. 209
Aerosol solvent extraction system	p. 211
Solution-enhanced dispersion by supercritical fluids	p. 216
Atomized rapid injection for solvent extraction	p. 218
SCFs as co-solvents	p. 220
Depressurisation of an expanded liquid organic solvent	p. 220
Dense gases as aerosolisation aids (spray-drying assistance)	p. 221
Carbon dioxide-assisted nebulisation with a bubble dryer	p. 221
Supercritical fluid assisted atomisation	p. 224
Conclusion	p. 225
Industrial Applications Using Supercritical Carbon Dioxide for Food	p. 227
Overview	p. 227
Past development	p. 228
Mechanism of microbial inactivation	p. 229
Effect of other gases-on microbial inactivation	p. 229
scCO2 commercialization activities	p. 230
Porocrit process	p. 230
Impact on juice quality	p. 232
Impact on nutrient values	p. 233
Impact on microbial inactivation	p. 233
Impact on microbial inactivation for solid foods	p. 236
scCO2 processing efficiencies	p. 237
Conclusions	p. 237
Outlook and Unresolved Issues	p. 239
Introduction	p. 239
Unresolved issues	p. 242
Inactivation mechanism of DPCD	p. 242
Food quality and storage	p. 250
Target foods	p. 252
Process equipment and intellectual property	p. 254
Fouling, cleaning, and disinfecting	p. 259
Occurrence of DPCD-resistant mutants	p. 261
Industrial implementation and process economics	p. 262
Future outlook and conclusions	p. 263
Acknowledgements	p. 264
References	p. 265
Index	p. 309
Table of Contents provided by Ingram. All Rights Reserved.