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|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.
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|
|Appears in Collections:||Staff Publications|
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