EurekaMag
+ Translate
+ Most Popular
Advantages and disadvantages of bordeaux mixture and of lime-sulphur used on apples in the growing season
Observations on the Umaria marine bed
10 years of hearing conservation in the Royal Air Force
Chocolate crumb - dairy ingredient for milk chocolate
Effect of daily gelatin ingestion on human scalp hair
Comparison of rice bran and maize bran as feeds for growing and fattening pigs
The composition of pampas-grass (Cortaderia argentea.)
The Accraian Series:
The mechanism of the Liebermann-Burchard reaction of sterols and triterpenes and their esters
Cerebrovascular Doppler ultrasound studies (cv-Doppler)
Toria: PT-303 - first national variety
Hair growth promoting activity of tridax procumbens
Productivity of Pekin x Khaki Campbell ducks
A stable cytosolic expression of VH antibody fragment directed against PVY NIa protein in transgenic potato plant confers partial protection against the virus
Solar treatment of wheat loose smut
Swimmers itch in the Lake of Garda
Bactofugation and the Bactotherm process
The effects of prefrontal lobotomy on aggressive behavior in dogs
Visual rating scales for screening whorl-stage corn for resistance to fall armyworm
Breakdown of seamounts at the trench axis, viewed from gravity anomaly
Kooken; pennsylvania's toughest cave
Recovery of new dinosaur and other fossils from the Early Cretaceous Arundel Clay facies (Potomac Group) of central Maryland, U.S.A
Zubor horny (Bison bonasus) v prirodnych podmienkach Slovensku
The extended Widal test in the diagnosis of fevers due to Salmonella infection
Hair of the american mastodon indicates an adaptation to a semi aquatic habitat

Effect of CO2 flow rate on enzyme inactivation by continuous method with microbubbles of supercritical carbon dioxide


Effect of CO2 flow rate on enzyme inactivation by continuous method with microbubbles of supercritical carbon dioxide



Journal of the Faculty of Agriculture, Kyushu University 46(2): 345-352



In our previous papers, batch treatment with microbubbles of supercritical carbon dioxide (SC-CO2) was established as an alternative method to heat treatment. For adapting to food industry, a continuous system with microbubbles of SC-CO2 was designed and constructed. In the continuous system, there are new factors affecting inactivation efficiency of microbubbles SC-CO2 treatment.

Please choose payment method:






(PDF emailed within 1 workday: $29.90)

Accession: 003723432

Download citation: RISBibTeXText

Related references

Inactivation efficiency of enzymes in buffered system by continuous method with microbubbles of supercritical carbon dioxide. Journal of Food Science 67(9): 3227-3231, 2002

Inactivation kinetics of enzymes by using continuous treatment with microbubbles of supercritical carbon dioxide. Journal of food sciencey 66(5): 694-697, 2001

Inactivation of microorganisms and enzymes in juices by supercritical carbon dioxide method with continuous flow system. Nippon Shokuhin Kagaku Kogaku Kaishi = Journal of the Japanese Society for Food Science and Technology 52(11): 528-531, 2005

Deodorization of fish sauce by continuous-flow extraction with microbubbles of supercritical carbon dioxide. Journal of food science 65(8): 1349-1351, 2000

Inactivation of the microbiota and effect on the quality attributes of pineapple juice using a continuous flow ultrasound-assisted supercritical carbon dioxide system. Food Science and Technology International 24(7): 547-554, 2018

Enzyme inactivation in supercritical carbon dioxide conditions. Abstracts of Papers American Chemical Society 202(1-2): AGFD 28, 1991

Inactivation kinetics of polyphenol oxidase using a two-stage method with low pressurized carbon dioxide microbubbles. Journal of Food Engineering 114(2), 2013

Effect of carbon dioxide flow-rate on the separation of triacylglycerols by capillary supercritical fluid chromatography. Journal of Chromatography 518(1): 69-75, 1990

Effect of pressure, depressurization rate and pressure cycling on the inactivation of Escherichia coli by supercritical carbon dioxide. Food Control 29(1): 76-81, 2013

Supercritical Carbon Dioxide Extraction of Andrographolide from Andrographis paniculata: Effect of the Solvent Flow Rate, Pressure, and Temperature. Chinese Journal of Chemical Engineering 15(6): 877-883, 2007

Development of stopped-flow instrument with spectrophotometric detection for the study of fast reactions in supercritical carbon dioxide; kinetics of metalloporphyrin formation in supercritical carbon dioxide. Journal of Supercritical Fluids 21(3): 205-217, 2001

Inactivation of Bacillus spores by the supercritical carbon dioxide micro-bubble method. Bioscience Biotechnology and Biochemistry 61(6): 1022-1023, 1997

Inactivation of Enzymes and Decomposition of α-Helix Structure by Supercritical Carbon Dioxide Microbubble Method. Journal of Agricultural and Food Chemistry 44(9): 2646-2649, 1996

Inactivation enzymes and decomposition of a-helix structure by supercritical carbon dioxide microbubble method. Journal of Agricultural and Food Chemistry 44: 46-9, 1996

The effect of flow rate at different pressures and temperatures on cocoa butter extracted from cocoa nib using supercritical carbon dioxide. Journal of Food Science and Technology 53(5): 2287-2297, 2016