A study of food pasteurization by carbon dioxide microbubbles
| Project/Area Number |
23780146
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| Research Category |
Grant-in-Aid for Young Scientists (B)
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| Allocation Type | Multi-year Fund |
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| Research Field |
Food science
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| Research Institution | Nippon Veterinary and Life Science University |
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Principal Investigator |
FUMIYUKI Kobayashi 日本獣医生命科学大学, 応用生命科学部食品科学科, 助教 (50460001)
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| Project Period (FY) |
2011 – 2012
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| Project Status |
Completed (Fiscal Year 2012)
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| Budget Amount *help |
¥4,550,000 (Direct Cost: ¥3,500,000、Indirect Cost: ¥1,050,000)
Fiscal Year 2012: ¥2,080,000 (Direct Cost: ¥1,600,000、Indirect Cost: ¥480,000)
Fiscal Year 2011: ¥2,470,000 (Direct Cost: ¥1,900,000、Indirect Cost: ¥570,000)
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| Keywords | マイクロ・ナノバブル / 二酸化炭素 / 細菌 / 食品 / 酵素 |
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| Research Abstract |
Bacterial spore could not be almost inactivated by low pressure carbon dioxide microbubbles (MNB-CO2), although D value in heating after the spores were treated by MNB-CO2 was shorter than that in only heating. It was suggested that inactivation of beer yeast by MNB-CO2 was caused by not so much injury of cell membrane as intracellular acidification or denaturation of cellular matrix. The yeast in non-filtration beer could be completely inactivated by MNB-CO2. Flavor components in non-pasteurized, heat-treated and MNB-CO2- treated beers were almost same, although taste and flavor of MNB-CO2-treated beer was similar to those of non-pasteurized beer and better than those of heat-treated beer by sensory evaluation.
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Report
(3 results)
Research Products
(18 results)
