| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 2086814 | Innovative Food Science & Emerging Technologies | 2012 | 7 Pages |
Abstract
⺠Supercritical CO2 and high power ultrasound were used to inactivate E. coli. ⺠The supercritical CO2 inactivation rate increases with a rise in pressure or temperature. ⺠Ultrasound drastically reduced the supercritical CO2 inactivation times. ⺠Ultrasound masked the effect of pressure, temperature and composition of the medium. ⺠Combining supercritical CO2 with ultrasound mild process conditions can be used.
Related Topics
Life Sciences
Agricultural and Biological Sciences
Food Science
Authors
Carmen Ortuño, MarÃa Teresa MartÃnez-Pastor, Antonio Mulet, Jose Benedito,