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In this article, an overview of the SC-CO 2 applications in food processing including extraction, transformation, preservation, and drying are presented. For each application category, principles, processing parameters, characteristics, and latest applications are critically reviewed.
18 kwi 2024 · This review addresses the potential of SC-CO 2 technology in food preservation, discussing the microbial inactivation mechanisms and the impact on food products’ quality parameters and bioactive compounds. Furthermore, the main advantages and gaps are denoted.
1 sty 2023 · In this paper, current and future applications of the CO 2, including food storage, animal stunning, skin tanning, blasting dry ice, and controlled storage atmosphere (CSA) were reviewed. The technique applies to quality preservation during food drying and inactivation of enzymes, like polyphenol oxidase, and lipoxygenase, which are accountable ...
1 sty 2007 · Applications of carbon dioxide in preserving fruits, vegetables, meats, food grains, and liquid foods; inactivating microorganisms; and extracting oils, flavors, colors, and chemicals are...
16 lut 2021 · The overview of supercritical fluid carbon dioxide (SF-CO 2) is presented with a focus on the inactivation of spores-forming microbes in food products to enhance shelf-life and ensure food is safe for consumption.
21 lip 2020 · High-pressure carbon dioxide (HPCD) is a type of nonthermal pasteurization that applies pressurized CO 2, at between 0.1 MPa (1 bar) and 50 MPa (500 bar). Compared with HHP pasteurization technology, HPCD uses less sophisticated equipment, since most microbes can be inactivated at under 50 MPa.
1 lut 2022 · Carbon dioxide nanobubbles can increase effective gas-transfer to solution and enhance buffering capacity given the stable suspension in water of CO 2 gas within nanobubbles and the existence of larger gas/water interface.
