1. Microbial inactivation efficiency of supercritical CO2 drying process
- Author
-
Frank Devlieghere, Stefano Dall'Acqua, Sara Spilimbergo, Andreja Rajkovic, Stefania Sut, Alessandro Zambon, Filippo Michelino, and Siméon Bourdoux
- Subjects
0106 biological sciences ,Water activity ,General Chemical Engineering ,supercritical drying ,01 natural sciences ,chemistry.chemical_compound ,coriander ,0404 agricultural biotechnology ,010608 biotechnology ,Air treatment ,Chemical Engineering (all) ,Food science ,Physical and Theoretical Chemistry ,Supercritical carbon dioxide ,Chemistry ,Supercritical drying ,04 agricultural and veterinary sciences ,040401 food science ,6. Clean water ,Supercritical fluid ,Carbon dioxide ,microorganism inactivation ,Food quality ,Mesophile - Abstract
Conventional drying of spices, as hot air treatment, often needs an additional downstream inactivation step to decrease the microbial load of the dried product and improve its microbial safety and microbial quality. In this regard, the present work explored the possibility to dry and decontaminate food in a single step using supercritical carbon dioxide (scCO2) as a drying agent. A case study was focused on the drying of herbs and the antimicrobial effects were evaluated on the naturally present microbiota. For this purpose, experiments were carried out on coriander leaves using a high pressure vessel at 10 MPa, at two different temperatures (40 and 50°C) with drying time of 0 and 150 min to establish the influence of each parameter on the microbial inactivation. Yeasts and molds appeared to be the least resistant to scCO2 as they could never be detected after the treatment (
- Published
- 2018
- Full Text
- View/download PDF