2002 Fiscal Year Final Research Report Summary
Development of Non-thermal Inactivation of Microorganisms and Enzyies by Use of Supercritical Carbon Dioxide
| Project/Area Number |
12556021
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| Research Category |
Grant-in-Aid for Scientific Research (B)
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| Allocation Type | Single-year Grants |
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| Section | 展開研究 |
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| Research Field |
食品科学・栄養科学
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| Research Institution | Kyushu University |
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Principal Investigator |
SHIMODA Mitsuya Kyushu University, Agriculture, Bioscience and Biotechnology, Asociate Prof., 大学院・農学研究院, 助教授 (70149871)
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| Co-Investigator(Kenkyū-buntansha) |
IGURA Noriyuki Kyushu University, Agriculture, Bioscience and Biotechnology, Assistant Prof., 大学院・農学研究院, 助手 (30260722)
HAYAKAWA Isao Kyushu University, Agriculture, Bioscience and Biotechnology, Prof., 大学院・農学研究院, 教授 (30038252)
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| Project Period (FY) |
2000 – 2002
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| Keywords | Food Technology / Microbial inactivation / Enzyme inactivation / Non-thermal cell killing / Non-thermal enzyme inactivation / Supercriticalvcarbon dioxide |
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| Research Abstract |
The effects of temperature and the concentration of dissolved CO_2 were investigated using a plug-flow system on the inactivation of S. cerevisiae. Several combinations of pressure (4, 6, 8, 10 MPa) and temperature (30, 34, 36, 38℃) were used. The inactivation followed the first-order death kinetics and the effects of the temperature and CO_2 concentration were consistent through the critical temperature and pressure of CO_2. The obtained D-values were 0.14 min at 8 MPa and 38℃, and 0.15 min at 10 MPa and 36℃. The log D-values were related linearly to the treatment temperature and to the dissolved CO_2 concentration. The value of thermal resistance constant (z_<co2>(T)) was 9.5℃ in the media including significant levels of CO_2, and the value of CO_2 resistance constant, z_<temp>(γ)=7.2γ. These results permitted estimation of the D-values at any temperature and any CO_2 concentration.
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