Inactivation of yeasts in grape juice using a continuous dense phase carbon dioxide processing system

Gurbuz Gunes*, Lisa K. Blum, Joseph H. Hotchkiss

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

83 Citations (Scopus)

Abstract

The effects of dense phase CO2 processing parameters, including temperature (25 and 35°C), CO2 concentration (0, 85 and 170 g kg-1) and pressure (6.9, 27.6 and 48.3 MPa), on yeast survival and sensory properties of grape juice were investigated. The dense phase CO 2 process resulted in more than a 6 log reduction in yeast population. As the CO2 to juice concentration, temperature and pressure increased, the inactivation rate increased. CO2 in the supercritical state was more effective in inactivating yeast than in the subcritical state. The process did not cause detectable flavor degradation. Dense phase CO2 processing can be an effective non-thermal alternative process for pasteurization of grape juice.

Original languageEnglish
Pages (from-to)2362-2368
Number of pages7
JournalJournal of the Science of Food and Agriculture
Volume85
Issue number14
DOIs
Publication statusPublished - Nov 2005

Keywords

  • Dense carbon dioxide
  • Grape juice
  • Supercritical carbon dioxide
  • Yeasts

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