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Abstract

Modern Concepts & Developments in Agronomy

Dense Phase Carbon Dioxide: A Novel Non-Thermal Technique for Inactivation of Micro-Organisms in Food

  • Open or Close Asutosh Mohapatra*

    Centre for Rural Development and Technology, Indian Institute of Technology, India

    *Corresponding author:Asutosh Mohapatra, Centre for Rural Development and Technology, Indian Institute of Technology, Delhi, India

Submission: April 28,2018;Published: July 05, 2018

DOI: 10.31031/MCDA.2018.03.000551

ISSN: 2637-7659
Volume3 Issue1

Abstract

Dense phase CO2 (DPCD) is a non-thermal technology that can inactivate certain micro-organisms and enzymes at temperatures low enough to avoid the thermal effects of traditional pasteurization. This technology has been investigated over the past 50 years, particularly in the past 2 decades, and its effects on vegetative cells and spores of various microorganisms including pathogens, spoilage bacteria, yeasts, and molds, and various enzymes of importance to foods have been demonstrated. Many liquid foods retained fresh-like sensory, nutritional, and physical properties after DPCD treatment along with some solid foods. This paper is a review of mechanisms of microbial reduction, enzyme and spore inactivation, DPCD treatment systems and examples of applications with effects on quality attributes.

Keywords: Dense phase CO2; Non-thermal pasteurization; Microbial inactivation; Enzyme inactivation;Quality

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