Read e-book online Dense Phase Carbon Dioxide: Food and Pharmaceutical PDF

By Murat O. Balaban,Giovanna Ferrentino

Dense section carbon dioxide (DPCD) is a non-thermal technique for foodstuff and pharmaceutical processing which may be certain secure items with minimum nutrient loss and higher preserved caliber attributes. Its program is sort of assorted than, for instance, supercritical extraction with CO 2 the place the common solubility of fabrics in CO 2 is within the order of one% and for this reason calls for huge volumes of CO 2. against this, processing with DPCD calls for less CO 2 (between five to eight% CO 2 by way of weight) and the pressures used are at the least one order of importance lower than these more often than not utilized in extremely excessive strain (UHP) processing. there is not any visible temperature elevate because of pressurization, and common strategy temperatures are round 40°C.

DPCD quickly reduces the pH of liquid meals and since oxygen is faraway from the surroundings, and as the temperature isn't excessive through the brief technique time (typically approximately 5 mins in non-stop systems), meals, antioxidant task, and supplements are far better preserved than with thermal remedies. In pharmaceutical functions, DPCD allows the construction of micronized powders of managed particle measurement and distribution. even if the capital and working bills are greater than that of thermal remedies, they're much under different non-thermal know-how operations.

This publication is the 1st to assemble the numerous quantity of analysis into DPCD and spotlight its effectiveness opposed to microorganisms and enzymes in addition to its capability in particle engineering. it's directed at nutrients and pharmaceutical scientists and technologists operating with DPCD and different conventional or non-thermal applied sciences which could in all likelihood be utilized in conjunction with DPCD. it is going to even be of curiosity to packaging experts and regulatory agencies.

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Dense Phase Carbon Dioxide: Food and Pharmaceutical Applications by Murat O. Balaban,Giovanna Ferrentino

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