Article ID Journal Published Year Pages File Type
6397991 Food Research International 2013 8 Pages PDF
Abstract
► Inactivation of S. cerevisiae using a batch SC-CO2 system is a slow process. ► Ultrasound greatly accelerates the SC-CO2 inactivation process. ► Ultrasound reduces the effect of increasing the process variables. ► Using HPU, low temperatures may be used thus preserving food quality.
Keywords
Related Topics
Life Sciences Agricultural and Biological Sciences Food Science
Preview
Application of high power ultrasound in the supercritical carbon dioxide inactivation of Saccharomyces cerevisiae
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