Dense Phase Carbon Dioxide Food And Pharmaceutical Applications Murat O Balaban by Murat O. Balaban, Giovanna Ferrentino 9780813806495, 9781118243350, 0813806496, 1118243358 instant download after payment.

Dense phase carbon dioxide (DPCD) is a non-thermal method for food and pharmaceutical processing that can ensure safe products with minimal nutrient loss and better preserved quality attributes. Its application is quite different than, for example, supercritical extraction with CO 2 where the typical solubility of materials in CO 2 is in the order of 1% and therefore requires large volumes of CO 2. In contrast, processing with DPCD requires much less CO 2 (between 5 to 8% CO 2 by weight) and the pressures used are at least one order of magnitude less than those typically used in ultra high pressure (UHP) processing. There is no noticeable temperature increase due to pressurization, and typical process temperatures are around 40°C.

DPCD temporarily reduces the pH of liquid foods and because oxygen is removed from the environment, and because the temperature is not high during the short process time (typically about five minutes in continuous systems), nutrients, antioxidant activity, and vitamins are much better preserved than with thermal treatments. In pharmaceutical applications, DPCD facilitates the production of micronized powders of controlled particle size and distribution. Although the capital and operating costs are higher than that of thermal treatments, they are much lower than other non-thermal technology operations.

This book is the first to bring together the significant amount of research into DPCD and highlight its effectiveness against microorganisms and enzymes as well as its potential in particle engineering. It is directed at food and pharmaceutical industry scientists and technologists working with DPCD and other traditional or non-thermal technologies that can potentially be used in conjunction with DPCD. It will also be of interest to packaging specialists and regulatory agencies.

Content:
Chapter 1 Introduction to Dense Phase Carbon Dioxide Technology (pages 1–4): Giovanna Ferrentino and Murat O. Balaban
Chapter 2 Thermodynamics of Solutions of CO2 with Effects of Pressure and Temperature (pages 5–35): Sara Spilimbergo and Ireneo Kikic
Chapter 3 Experimental Measurement of Carbon Dioxide Solubility (pages 37–66): Giovanna Ferrentino, Thelma Calix, Massimo Poletto, Giovanna Ferrari and Murat O. Balaban
Chapter 4 Effects of Dense Phase Carbon Dioxide on Vegetative Cells (pages 67–97): Osman Erkmen
Chapter 5 Effects of Dense Phase Carbon Dioxide on Bacterial and Fungal Spores (pages 99–112): Patricia Ballestra
Chapter 6 Effects of DPCD on Enzymes (pages 113–134): Murat O. Balaban
Chapter 7 The Kinetics of Microbial Inactivation by Carbon Dioxide under High Pressure (pages 135–155): Maria G. Corradini and Micha Peleg
Chapter 8 Applications of DPCD to Juices and Other Beverages (pages 157–175): Murat O. Balaban and Xiaojun Liao
Chapter 9 Use of Dense Phase Carbon Dioxide in Dairy Processing (pages 177–198): Giovanna Ferrentino and Giovanna Ferrari
Chapter 10 Particle Engineering by Dense Gas Technologies Applied to Pharmaceuticals (pages 199–226): Neil R. Foster, Raffaella Mammucari, Luu Thai Danh and Wen Hui Teoh
Chapter 11 Industrial Applications Using Supercritical Carbon Dioxide for Food (pages 227–238): James T. C. Yuan and John S. Novak
Chapter 12 Outlook and Unresolved Issues (pages 239–264): Luc Van Ginneken, Linsey Garcia?Gonzalez, Kathy Elst and Frank Devlieghere