Dense Phase Carbon Dioxide

Beschreibung

Dense phase carbon dioxide (DPCD) is a non-thermal method forfood and pharmaceutical processing that can ensure safe productswith minimal nutrient loss and better preserved quality attributes.Its application is quite different than, for example, supercriticalextraction with CO 2 where the typical solubility of materials inCO 2 is in the order of 1% and therefore requires large volumes ofCO 2. In contrast, processing with DPCD requires much less CO 2(between 5 to 8% CO 2 by weight) and the pressures used are atleast one order of magnitude less than those typically used inultra high pressure (UHP) processing. There is no noticeabletemperature increase due to pressurization, and typical processtemperatures are around 40°C. DPCD temporarily reduces the pH of liquid foods and becauseoxygen is removed from the environment, and because the temperatureis not high during the short process time (typically about fiveminutes in continuous systems), nutrients, antioxidant activity,and vitamins are much better preserved than with thermaltreatments. In pharmaceutical applications, DPCD facilitates theproduction of micronized powders of controlled particle size anddistribution. Although the capital and operating costs are higherthan that of thermal treatments, they are much lower than othernon-thermal technology operations. This book is the first to bring together the significant amountof research into DPCD and highlight its effectiveness againstmicroorganisms and enzymes as well as its potential in particleengineering. It is directed at food and pharmaceutical industryscientists and technologists working with DPCD and othertraditional or non-thermal technologies that can potentially beused in conjunction with DPCD. It will also be of interest topackaging specialists and regulatory agencies.

Autor*in

Murat O. Balaban

Themen in »Dense Phase Carbon Dioxide«

Food Engineering Food Processing, Production & Manufacture Food Science & Technology Herstellung u. Verarbeitung von Lebensmitteln Lebensmittelforschung u. -technologie Lebensmitteltechnik Microbiology, Food Safety & Security Mikrobiologie u. Nahrungsmittelsicherheit

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