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
Yoshimura, T.; Shimoda, M.; Ishikawa, H.; Miyake, M.; Matsumoto, K.; Osajima, Y.; Hayakawa, I.
Journal of the Faculty of Agriculture, Kyushu University 46(2): 345-352
2002
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.