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The Enhancement of standard dense phase carbon dioxide (DPCD) pasteurization by additional mechanical effects wasassessed in this work. These effects were induced during pasteurization by the sudden depressurization in a narrow mini-tube. The high flow velocities, moderate pressures (40–80 bar) and low temperatures (25–45°C) lead to intense degasifica-tion and shear stress. The inactivation of the test microorganismEscherichia coliDH5a(E. coliDH5a) was determinedbefore and after depressurization in the minitube, representing entirely chemical DPCD via dissolved CO2and total inacti-vation comprising the effects of dissolved CO2and mechanical effects, respectively. Compared to conventional DPCDpasteurization, which is mostly attributed to chemical effects, the additional mechanical effects increased the inactivationefficiency considerably.