Please use this identifier to cite or link to this item: https://doi.org/10.1016/j.fm.2010.09.010
Title: Nonthermal inactivation and sublethal injury of Lactobacillus plantarum in apple cider by a pilot plant scale continuous supercritical carbon dioxide system
Authors: Yuk, H.-G. 
Geveke, D.J.
Keywords: Apple cider
Lactobacillus plantarum
Nonthermal pasteurization
Sublethal injury
Supercritical carbon dioxide
Issue Date: May-2011
Citation: Yuk, H.-G., Geveke, D.J. (2011-05). Nonthermal inactivation and sublethal injury of Lactobacillus plantarum in apple cider by a pilot plant scale continuous supercritical carbon dioxide system. Food Microbiology 28 (3) : 377-383. ScholarBank@NUS Repository. https://doi.org/10.1016/j.fm.2010.09.010
Abstract: The objective of this study was to evaluate the efficacy of supercritical carbon dioxide (SCCO2) for inactivating Lactobacillus plantarum in apple cider using a continuous system with a gas-liquid metal contactor. Pasteurized apple cider without preservatives was inoculated with L. plantarum and processed using a SCCO2 system at a CO2 concentration range of 0-12% (g CO2/100g product), outlet temperatures of 34, 38, and 42°C, a system pressure of 7.6MPa, and a flow rate of 1 L/min. Processing with SCCO2 significantly (P
Source Title: Food Microbiology
URI: http://scholarbank.nus.edu.sg/handle/10635/94372
ISSN: 07400020
DOI: 10.1016/j.fm.2010.09.010
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