Yeast Inactivation in Fresh Apple Juice by High Pressure Nitrous Oxide
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Sara Spilimbergo
High-pressure CO2 processing is one of the emerging preservation technologies designed to produce safe food, while maintaining its nutritional and sensory qualities. The effects of dense nitrous oxide processing parameters, including pressure (60-200 bar) and treating times (1-25 min) on yeast survival in apple juice were investigated. Experiments performed in multi-batch equipment at 36°C, confirm the effectiveness of the high pressure technology. N2O led to a complete yeast inactivation in 5 minutes, achieved at 100 bar and 36°C.As the inactivation hypotheses are concerning, some issues regarding N2O chemical nature, its interaction with lipids and cell membrane modification were discussed.Dense phase CO2/N2O processing can be an effective non-thermal alternative process for the pasteurization of apple juice.
©2011 Walter de Gruyter GmbH & Co. KG, Berlin/Boston
Articles in the same Issue
- Critical Review
- Whey Protein Isolate-Starch System- A Critical Review
- Shorter Communication
- Yeast Inactivation in Fresh Apple Juice by High Pressure Nitrous Oxide
- Engineering Research to Improve Cassava Processing Technology
- Article
- Some Physical and Mechanical Properties of Kiwifruit
- The Development and Evaluation of a Four-roller Flour Mill with Parallelogram Configuration
- Use of Response Surface Methodology to Study the Influence of Water Content and Air Pressure on Cake Batter Quality
- Dehydration Characteristics of Cauliflower
- Some Physical and Mechanical Properties of Garlic
- Forced Air Precooling Studies of Perishable Food Products
- Optimization of Enzyme Assisted Processes for Extracting and Hydrolysing Corn Proteins Aiming Phenylalanine Removal
- Chemical Constituents, Antioxidative and Antimicrobial Activities of Essential Oil and Oleoresin of Tailed Pepper (Piper Cubeba L)
- Rapid Determination of Intact Sardine Fat by NIRS Using Surface Interactance Fibre Probe
Articles in the same Issue
- Critical Review
- Whey Protein Isolate-Starch System- A Critical Review
- Shorter Communication
- Yeast Inactivation in Fresh Apple Juice by High Pressure Nitrous Oxide
- Engineering Research to Improve Cassava Processing Technology
- Article
- Some Physical and Mechanical Properties of Kiwifruit
- The Development and Evaluation of a Four-roller Flour Mill with Parallelogram Configuration
- Use of Response Surface Methodology to Study the Influence of Water Content and Air Pressure on Cake Batter Quality
- Dehydration Characteristics of Cauliflower
- Some Physical and Mechanical Properties of Garlic
- Forced Air Precooling Studies of Perishable Food Products
- Optimization of Enzyme Assisted Processes for Extracting and Hydrolysing Corn Proteins Aiming Phenylalanine Removal
- Chemical Constituents, Antioxidative and Antimicrobial Activities of Essential Oil and Oleoresin of Tailed Pepper (Piper Cubeba L)
- Rapid Determination of Intact Sardine Fat by NIRS Using Surface Interactance Fibre Probe
