Enhancing DPCD in Liquid Products by Mechanical Inactivation Effects: Assessment of Feasibility
(2020)
The enhancement of standard dense phase carbon dioxide (DPCD) pasteurization by additional mechanical effects was assessed in this work. These effects were induced during pasteurization by the sudden depressurization in a narrow minitube. The high flow velocities, moderate pressures (40–80 bar) and low temperatures (25–45 °C) lead to intense degasification and shear stress. The inactivation of the test microorganism Escherichia coli DH5α (E. coli DH5α) was determined before and after depressurization in the minitube, representing entirely chemical DPCD via dissolved CO2 and total inactivation comprising the effects of dissolved CO2 and mechanical effects, respectively. Compared to conventional DPCD pasteurization, which is mostly attributed to chemical effects, the additional mechanical effects increased the inactivation efficiency considerably.
This research explores the two-phase flow behavior involved in enhanced dense phase carbon dioxide inactivation of <italic>E. coli</italic> DH5α, which has been shown to possess a high microbial reduction efficiency of up to 3.7 ± 0.4 log. We present an experiment in which the liquid sample was pressurized with liquid carbon dioxide to 8.2 MPa and, after saturation, was forced to flow through a mini tube. An experimental setup was developed to visualize the flow patterns (plug, slug and churn flows) occurring in the mini tube by means of high-speed imaging. The values of the wall shear stress were estimated within the mini tube with the help of the gas slug velocities (8–9 m/s) and were compared with threshold shear stress values reported for the disruption of fresh <italic>E. coli</italic> cells. The results suggest that the preliminary pressurization phase may cause a substantial destabilization of the cell wall of <italic>E. coli</italic> DH5α.