Inactivation of yeasts in grape juice using a continuous dense phase carbon dioxide processing system
Inactivation of yeasts in grape juice using a continuous dense phase carbon dioxide processing system
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DOI：
10.1002/jsfa.2260
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发表时间：
2005-11
影响因子：
4.1
通讯作者：
Gurbuz Gunes;L. Blum;J. Hotchkiss
中科院分区：
文献类型：
--
作者：
Gurbuz Gunes;L. Blum;J. Hotchkiss
研究了浓相CO2处理参数，包括温度（25和35 ℃），CO2浓度（0，85和170gkg −1）和压力（6.9，27.6和48.3MPa）对酵母存活和葡萄汁感官特性的影响。密相CO2工艺导致酵母菌群减少超过6个对数。随着CO2浓度、温度和压力的增加，失活率增加。超临界状态下的CO2比亚临界状态下的CO2更有效地灭活酵母。该过程没有引起可检测的风味降解。密相CO2处理可以作为葡萄汁巴氏杀菌的一种有效的非热替代工艺。2005年化学工业协会
The effects of dense phase CO2 processing parameters, including temperature (25 and 35 ◦ C), CO2 concentration (0, 85 and 170gkg −1 ) and pressure (6.9, 27.6 and 48.3MPa), on yeast survival and sensory properties of grape juice were investigated. The dense phase CO2 process resulted in more than a 6 log reduction in yeast population. As the CO2 to juice concentration, temperature and pressure increased, the inactivation rate increased. CO2 in the supercritical state was more effective in inactivating yeast than in the subcritical state. The process did not cause detectable flavor degradation. Dense phase CO2 processing can be an effective non-thermal alternative process for pasteurization of grape juice. 2005 Society of Chemical Industry