Dense Phase Carbon Dioxide (eBook)

Food and Pharmaceutical Applications

Murat O. Balaban, Giovanna Ferrentino (Herausgeber)

eBook Download: PDF

2012 | 1. Auflage
336 Seiten
John Wiley & Sons (Verlag)
978-1-118-24334-3 (ISBN)

Infos

Dense phase carbon dioxide (DPCD) is a non-thermal method for
food and pharmaceutical processing that can ensure safe products
with minimal nutrient loss and better preserved quality attributes.
Its application is quite different than, for example, supercritical
extraction with CO 2 where the typical solubility of materials in
CO 2 is in the order of 1% and therefore requires large volumes of
CO 2. In contrast, processing with DPCD requires much less CO 2
(between 5 to 8% CO 2 by weight) and the pressures used are at
least one order of magnitude less than those typically used in
ultra high pressure (UHP) processing. There is no noticeable
temperature increase due to pressurization, and typical process
temperatures are around 40°C.

DPCD temporarily reduces the pH of liquid foods and because
oxygen is removed from the environment, and because the temperature
is not high during the short process time (typically about five
minutes in continuous systems), nutrients, antioxidant activity,
and vitamins are much better preserved than with thermal
treatments. In pharmaceutical applications, DPCD facilitates the
production of micronized powders of controlled particle size and
distribution. Although the capital and operating costs are higher
than that of thermal treatments, they are much lower than other
non-thermal technology operations.

This book is the first to bring together the significant amount
of research into DPCD and highlight its effectiveness against
microorganisms and enzymes as well as its potential in particle
engineering. It is directed at food and pharmaceutical industry
scientists and technologists working with DPCD and other
traditional or non-thermal technologies that can potentially be
used in conjunction with DPCD. It will also be of interest to
packaging specialists and regulatory agencies.

Autor

Murat O Balaban, PhD is Professor of Food Processing and Engineering in the Food Science and Human Nutrition Department, University of Florida, Gainesville, FL. Current research areas include food processing and engineering with emphasis on supercritical fluid technology; mathematical modeling and computer vision applications, thermal processing and reaction kinetics; ohmic thawing; and seafood processing and technology. Dr. Balaban holds five US patents, including one for the inactivation of enzymes in foods with pressurized CO2 and another for the method and apparatus for continuous flow reduction of microbial and/or enzymatic activity in a liquid beer product using carbon dioxide.

Inhalt

1. Introduction: Overview of the technology, its potential and promise.

The Dense Phase CO2 (DPCD) technology is a non-thermal processing method with much promise in the processing of foods and agricultural materials. The strengths, differences from other non-thermal methods, and weaknesses are explored..

2. History.

The history of the application of pressurized CO2 to foods and agricultural materials are covered, starting with supercritical CO2, and modified atmosphere applications..

3. Thermodynamics of solution of CO2 with effects of pressure and temperature.

Solubility of CO2 in aqueous foods is critical. Coverage includes: mechanisms, thermodynamics, other solutes affecting the solubility; carbonation in the beverage industry; phase equilibria..

4. Effects on vegetative cells.

There are many mechanisms proposed for the inactivation of vegetative cells by DPCD. Coverage includes exploration of these mechanisms, with examples from the literature..

5. Effects on spores.

DPCD can inactivate or help in the germination and therefore easier inactivation of spores. Mechanisms and examples from the literature are covered..

6. Effects on enzymes.

Many enzymes are affected by DPCD. There are reports of increase in activity in some cases, and structural changes in the enzymes. There are other cases where inactivation occurs. Possible mechanisms and examples from the literature are given..

7. General effects on food quality.

The promise of a non-thermal technology is its protection of quality attributes. Effects on flavor, color, aroma, pH, viscosity, etc. of foods are given in the literature. These effects are reviewed..

8. Applications to juices.

Specific applications to juices are discussed, including shelf life extension, special considerations for each juice, advantages and disadvantages of the technology..

9. Applications to dairy.

Dairy based liquid foods have applications with DPCD. The quality, shelf-life extension, and special considerations are discussed..

10. Applications to other beverages.

Beer, wines, kava kava, etc. are other beverages that benefit from DPCD technology. Their unique requirements and challenges are explored..

11. Applications to the pharmaceuticals.

DPCD can be used in the modification of molecules useful in the pharmaceutical industry. Precipitation of proteins, aerosol formation, size control, etc. are discussed.

12. Technology.

The current state-of-the-art in DPCD technology will be discussed. Commercially available equipment will be reviewed..

13. Outlook and unresolved issues.

The barriers to commercialization, the technical challenges, and areas for further research will be discussed..

Contributors.

The author(s) of each chapter will be determined after the chapters are agreed upon.

Potential contributors include:.

* Patricia Ballestra, IUT Périgueux - Bordeaux IVERAP / Département génie biologique, France
.

* Prof. Dr. Osman Erkmen, Department of Food Engineering, Faculty of Engineering, University of Gaziantep, Gaziantep, Turkey
.

* M. Shimoda, Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University, Fukuoka, Japan
.

* André Isenschmid, Swiss Federal Institute of Technology, Lausanne, Switzerland
.

* Sara Spilimbergo, University of Padova, Department of Chemical Engineering, Padova, Italy
.

* H. Kumagai, Japan
.

* Angela K. Dillow, Department of Chemical Engineering and Materials Science, University of Minnesota, Minneapolis, MN
.

* TBD contributor(s), Air Liquide
.

* TBD contributor(s), Praxair

Produkt-Details

• Erscheint lt. Verlag: 30.3.2012
• Sprache: englisch
• Themenwelt: Naturwissenschaften ► Chemie
• Themenwelt: Technik ► Lebensmitteltechnologie
• Themenwelt: Wirtschaft ► Betriebswirtschaft / Management
• Themenwelt: Weitere Fachgebiete ► Land- / Forstwirtschaft / Fischerei
• Schlagworte: 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
• ISBN-10: 1-118-24334-X / 111824334X
• ISBN-13: 978-1-118-24334-3 / 9781118243343