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Enhancing DPCD in Liquid Products by Mechanical Inactivation Effects: Assessment of Feasibility
Author(s) -
Hoferick Ratka,
Gockel Frank,
Müller Mareike,
Schönherr Holger,
Barbe Stéphan
Publication year - 2020
Publication title -
chemie ingenieur technik
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.365
H-Index - 36
eISSN - 1522-2640
pISSN - 0009-286X
DOI - 10.1002/cite.202000011
Subject(s) - pasteurization , chemistry , cabin pressurization , bar (unit) , carbon dioxide , chemical engineering , materials science , food science , composite material , organic chemistry , physics , meteorology , engineering
The enhancement of standard dense phase carbon dioxide (DPCD) pasteurization by additional mechanical effects was assessed in this work. These effects were induced during pasteurization by the sudden depressurization in a narrow minitube. The high flow velocities, moderate pressures (40–80 bar) and low temperatures (25–45 °C) lead to intense degasification and shear stress. The inactivation of the test microorganism Escherichia coli DH5α ( E. coli DH5α) was determined before and after depressurization in the minitube, representing entirely chemical DPCD via dissolved CO 2 and total inactivation comprising the effects of dissolved CO 2 and mechanical effects, respectively. Compared to conventional DPCD pasteurization, which is mostly attributed to chemical effects, the additional mechanical effects increased the inactivation efficiency considerably.