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Dense phase carbon dioxide [[electronic resource] ] : food and pharmaceutical applications / / edited by Murat O. Balaban, Giovanna Ferrentino
| Dense phase carbon dioxide [[electronic resource] ] : food and pharmaceutical applications / / edited by Murat O. Balaban, Giovanna Ferrentino |
| Pubbl/distr/stampa | Hoboken, N.J., : Wiley-Blackwell, 2012 |
| Descrizione fisica | 1 online resource (336 p.) |
| Disciplina | 664/.0286 |
| Altri autori (Persone) |
BalabanMurat O
FerrentinoGiovanna |
| Soggetto topico |
Dense phase carbon dioxide pasteurization
Food - Pasteurization Liquid carbon dioxide - Industrial applications Dense nonaqueous phase liquids - Industrial applications |
| ISBN |
1-118-24332-3
1-280-58610-9 9786613615930 1-118-24329-3 1-118-24335-8 1-118-24334-X |
| Classificazione | TEC012000 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Dense Phase Carbon Dioxide: Food and Pharmaceutical Applications; Contents; Preface; Contributors; 1 Introduction to Dense Phase Carbon Dioxide Technology; 2 Thermodynamics of Solutions of CO2 with Effects of Pressure and Temperature; 2.1 Introduction; 2.2 Thermodynamics of liquid-vapour phase equilibria; 2.2.1 Calculation of ?; 2.2.2 Calculation of F; 2.2.3 Calculation of the liquid-vapour phase equilibria; 2.3 Application to CO2-H2O system model; 2.3.1 Non-electrolyte models; 2.3.2 Electrolyte models; 2.4 Thermodynamics of solid-vapour equilibria; 2.5 List of symbols
3 Experimental Measurement of Carbon Dioxide Solubility3.1 Introduction; 3.2 Solubility of carbon dioxide in water; 3.2.1 Definition and brief review of early studies; 3.2.2 Physical properties associated with the phase diagram of carbon dioxide; 3.2.3 Effect of pressure and temperature on carbon dioxide solubility in water; 3.3 Experimental methods for carbon dioxide solubility measurement; 3.3.1 Analytical methods; 3.3.2 Synthetic methods; 3.4 Review of experimental results; 3.5 Conclusions; 4 Effects of Dense Phase Carbon Dioxide on Vegetative Cells; 4.1 Introduction 4.2 Gases used for inactivating microorganisms4.3 Effect of DPCD on vegetative microorganisms; 4.3.1 Effect of DPCD on bacterial cells; 4.3.2 Effect of DPCD on vegetative forms of fungi, pests and viruses; 4.4 Factors affecting the sensitivity of microorganisms to DPCD; 4.4.1 Effect of CO2 physical states; 4.4.2 Effect of temperature and pressure; 4.4.3 Effect of CO2 concentration; 4.4.4 Effect of agitation; 4.4.5 Effect of water content; 4.4.6 Effect of pressurization and depressurization rates; 4.4.7 Effect of pressure cycling; 4.4.8 Effect of microbial type 4.4.9 Effect of initial microbial number4.4.10 Effect of physical and chemical properties of suspension; 4.4.11 Effect of culture conditions and growth phases; 4.4.12 Injured microorganisms; 4.4.13 Effect of combination processes; 4.4.14 Effect of type of system; 4.4.15 Treatment time and inactivation kinetics; 4.5 Mechanisms of microbial inactivation by DPCD; 4.5.1 Solubilization of CO2 under pressure into suspension; 4.5.2 Cell membrane modification; 4.5.3 Cytoplasmic leakage; 4.5.4 Intracellular pH decrease; 4.5.5 Key enzyme inactivation 4.5.6 Inhibitory effect of molecular CO2 and HCO3- on metabolism4.5.7 Intracellular precipitation and electrolyte imbalance; 4.5.8 Extraction of vital cellular constituents; 4.5.9 Physical cell rupture; 4.6 Characterization of CO2 states and survival curves; 4.7 Quantifying inactivation; 4.8 Conclusions; 5 Effects of Dense Phase Carbon Dioxide on Bacterial and Fungal Spores; 5.1 Introduction; 5.2 Inactivation of bacterial spores by DPCD; 5.2.1 Effect of temperature; 5.2.2 Effect of pressure; 5.2.3 Effect of pH and aw of the treatment medium; 5.2.4 Susceptibility of different bacterial spores 5.2.5 Effects of combination treatments |
| Record Nr. | UNINA-9910141299703321 |
| Hoboken, N.J., : Wiley-Blackwell, 2012 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Dense phase carbon dioxide : food and pharmaceutical applications / / edited by Murat O. Balaban, Giovanna Ferrentino
| Dense phase carbon dioxide : food and pharmaceutical applications / / edited by Murat O. Balaban, Giovanna Ferrentino |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Hoboken, N.J., : Wiley-Blackwell, 2012 |
| Descrizione fisica | 1 online resource (336 p.) |
| Disciplina | 664/.0286 |
| Altri autori (Persone) |
BalabanMurat O
FerrentinoGiovanna |
| Soggetto topico |
Dense phase carbon dioxide pasteurization
Food - Pasteurization Liquid carbon dioxide - Industrial applications Dense nonaqueous phase liquids - Industrial applications |
| ISBN |
9786613615930
9781118243329 1118243323 9781280586101 1280586109 9781118243299 1118243293 9781118243350 1118243358 9781118243343 111824334X |
| Classificazione | TEC012000 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Dense Phase Carbon Dioxide: Food and Pharmaceutical Applications; Contents; Preface; Contributors; 1 Introduction to Dense Phase Carbon Dioxide Technology; 2 Thermodynamics of Solutions of CO2 with Effects of Pressure and Temperature; 2.1 Introduction; 2.2 Thermodynamics of liquid-vapour phase equilibria; 2.2.1 Calculation of ?; 2.2.2 Calculation of F; 2.2.3 Calculation of the liquid-vapour phase equilibria; 2.3 Application to CO2-H2O system model; 2.3.1 Non-electrolyte models; 2.3.2 Electrolyte models; 2.4 Thermodynamics of solid-vapour equilibria; 2.5 List of symbols
3 Experimental Measurement of Carbon Dioxide Solubility3.1 Introduction; 3.2 Solubility of carbon dioxide in water; 3.2.1 Definition and brief review of early studies; 3.2.2 Physical properties associated with the phase diagram of carbon dioxide; 3.2.3 Effect of pressure and temperature on carbon dioxide solubility in water; 3.3 Experimental methods for carbon dioxide solubility measurement; 3.3.1 Analytical methods; 3.3.2 Synthetic methods; 3.4 Review of experimental results; 3.5 Conclusions; 4 Effects of Dense Phase Carbon Dioxide on Vegetative Cells; 4.1 Introduction 4.2 Gases used for inactivating microorganisms4.3 Effect of DPCD on vegetative microorganisms; 4.3.1 Effect of DPCD on bacterial cells; 4.3.2 Effect of DPCD on vegetative forms of fungi, pests and viruses; 4.4 Factors affecting the sensitivity of microorganisms to DPCD; 4.4.1 Effect of CO2 physical states; 4.4.2 Effect of temperature and pressure; 4.4.3 Effect of CO2 concentration; 4.4.4 Effect of agitation; 4.4.5 Effect of water content; 4.4.6 Effect of pressurization and depressurization rates; 4.4.7 Effect of pressure cycling; 4.4.8 Effect of microbial type 4.4.9 Effect of initial microbial number4.4.10 Effect of physical and chemical properties of suspension; 4.4.11 Effect of culture conditions and growth phases; 4.4.12 Injured microorganisms; 4.4.13 Effect of combination processes; 4.4.14 Effect of type of system; 4.4.15 Treatment time and inactivation kinetics; 4.5 Mechanisms of microbial inactivation by DPCD; 4.5.1 Solubilization of CO2 under pressure into suspension; 4.5.2 Cell membrane modification; 4.5.3 Cytoplasmic leakage; 4.5.4 Intracellular pH decrease; 4.5.5 Key enzyme inactivation 4.5.6 Inhibitory effect of molecular CO2 and HCO3- on metabolism4.5.7 Intracellular precipitation and electrolyte imbalance; 4.5.8 Extraction of vital cellular constituents; 4.5.9 Physical cell rupture; 4.6 Characterization of CO2 states and survival curves; 4.7 Quantifying inactivation; 4.8 Conclusions; 5 Effects of Dense Phase Carbon Dioxide on Bacterial and Fungal Spores; 5.1 Introduction; 5.2 Inactivation of bacterial spores by DPCD; 5.2.1 Effect of temperature; 5.2.2 Effect of pressure; 5.2.3 Effect of pH and aw of the treatment medium; 5.2.4 Susceptibility of different bacterial spores 5.2.5 Effects of combination treatments |
| Record Nr. | UNINA-9910826230903321 |
| Hoboken, N.J., : Wiley-Blackwell, 2012 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Ozone in food processing [[electronic resource] /] / edited by Colm O'Donnell ... [et al.]
| Ozone in food processing [[electronic resource] /] / edited by Colm O'Donnell ... [et al.] |
| Pubbl/distr/stampa | Oxford ; ; Ames, Iowa, : Blackwell Pub., 2012 |
| Descrizione fisica | 1 online resource (316 p.) |
| Disciplina | 664/.0286 |
| Altri autori (Persone) | O'DonnellC. P (Colm P.) |
| Soggetto topico |
Ozone
Food industry and trade |
| ISBN |
1-280-58640-0
9786613616234 1-118-30747-X 1-118-30741-0 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Ozone in Food Processing; Contents; Contributors; 1 Status and Trends of Ozone in Food Processing; 1.1 Why ozone?; 1.2 Drivers of ozone in the food industry; 1.2.1 Regulation; 1.2.2 Surface cleaning and disinfection; 1.2.3 Food safety and shelf life extension; 1.2.4 Nutrient and sensory aspects; 1.2.5 Consumer and processor acceptability; 1.2.6 Technology advances; 1.2.7 Environmental impact; 1.3 The hurdle concept; 1.4 Challenges; 1.5 Objective; References; 2 Regulatory and Legislative Issues; 2.1 Introduction; 2.2 History of ozone application and regulation; 2.3 Ozone regulation
2.3.1 Overview of US regulations2.3.2 Overview of European regulations; 2.3.3 Overview of Canadian regulations; 2.3.4 Overview of Australian and New Zealand regulations; 2.3.5 Overview of Japanese regulations; 2.4 Global harmonisation of food safety regulations; References; 3 Chemical and Physical Properties of Ozone; 3.1 Introduction; 3.2 The molecular structure of ozone; 3.3 The chemical and physical properties of ozone; 3.3.1 The chemical mechanisms of ozonation; 3.3.2 Ozone reaction pathways in water; 3.4 Ozone action on macromolecules; 3.5 Mechanisms of microbial inactivation 3.6 Ozone reactions against virus3.7 Ozone reaction on biofilms; Acknowledgments; References; 4 Generation and Control of Ozone; 4.1 Introduction; 4.2 Ozone generation; 4.2.1 Ozone generation by corona discharge (CD); 4.2.2 Ultraviolet (UV) (photochemical) ozone generation; 4.3 Feed gas preparation systems; 4.3.1 Need for feed gas treatment; 4.3.2 Air preparation systems; 4.3.3 Oxygen feed gas systems; 4.4 Solubility of ozone in water; 4.5 Contacting ozone with water: physical means of transferring ozone into water; 4.5.1 Venturi injection method; 4.5.2 Fine bubble diffuser method 4.6 Measuring and monitoring ozone in water4.6.1 Colourimetric method; 4.6.2 Electronic method - for dissolved ozone; 4.6.3 Electronic method - for ORP; 4.7 Measuring and monitoring ozone in air; 4.7.1 Ozone measurement equipment for food processing plant air; 4.8 Ozonation equipment for food storage rooms; 4.9 Ozone generator output control; 4.10 Some recent novel applications for ozone generation in food processing plants; 4.11 Helpful calculations; 4.11.1 Gallons per minute; 4.11.2 Metric equivalent; References; 5 Ozone in Fruit and Vegetable Processing; 5.1 Introduction 5.2 Applications in fruit and vegetable processing5.2.1 Surface decontamination; 5.2.2 Storage in ozone-rich atmospheres; 5.2.3 Ozone in fruit and vegetable juice processing; 5.3 Efficacy of ozone; 5.4 Synergistic effects with ozone; 5.5 Effect of ozone on product quality and nutrition; 5.5.1 Chemical attributes; 5.5.2 Visual quality; 5.5.3 Texture; 5.5.4 Sensory quality; 5.6 Conclusion; References; 6 Ozone in Grain Processing; 6.1 Introduction; 6.2 Ozone application in grain storage and effects on grain components; 6.2.1 Insect control; 6.2.2 Microorganism control 6.2.3 Reduction of toxic chemical levels |
| Record Nr. | UNINA-9910141345303321 |
| Oxford ; ; Ames, Iowa, : Blackwell Pub., 2012 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Ozone in food processing [[electronic resource] /] / edited by Colm O'Donnell ... [et al.]
| Ozone in food processing [[electronic resource] /] / edited by Colm O'Donnell ... [et al.] |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Oxford ; ; Ames, Iowa, : Blackwell Pub., 2012 |
| Descrizione fisica | 1 online resource (316 p.) |
| Disciplina | 664/.0286 |
| Altri autori (Persone) | O'DonnellC. P (Colm P.) |
| Soggetto topico |
Ozone
Food industry and trade |
| ISBN |
1-280-58640-0
9786613616234 1-118-30747-X 1-118-30741-0 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Ozone in Food Processing; Contents; Contributors; 1 Status and Trends of Ozone in Food Processing; 1.1 Why ozone?; 1.2 Drivers of ozone in the food industry; 1.2.1 Regulation; 1.2.2 Surface cleaning and disinfection; 1.2.3 Food safety and shelf life extension; 1.2.4 Nutrient and sensory aspects; 1.2.5 Consumer and processor acceptability; 1.2.6 Technology advances; 1.2.7 Environmental impact; 1.3 The hurdle concept; 1.4 Challenges; 1.5 Objective; References; 2 Regulatory and Legislative Issues; 2.1 Introduction; 2.2 History of ozone application and regulation; 2.3 Ozone regulation
2.3.1 Overview of US regulations2.3.2 Overview of European regulations; 2.3.3 Overview of Canadian regulations; 2.3.4 Overview of Australian and New Zealand regulations; 2.3.5 Overview of Japanese regulations; 2.4 Global harmonisation of food safety regulations; References; 3 Chemical and Physical Properties of Ozone; 3.1 Introduction; 3.2 The molecular structure of ozone; 3.3 The chemical and physical properties of ozone; 3.3.1 The chemical mechanisms of ozonation; 3.3.2 Ozone reaction pathways in water; 3.4 Ozone action on macromolecules; 3.5 Mechanisms of microbial inactivation 3.6 Ozone reactions against virus3.7 Ozone reaction on biofilms; Acknowledgments; References; 4 Generation and Control of Ozone; 4.1 Introduction; 4.2 Ozone generation; 4.2.1 Ozone generation by corona discharge (CD); 4.2.2 Ultraviolet (UV) (photochemical) ozone generation; 4.3 Feed gas preparation systems; 4.3.1 Need for feed gas treatment; 4.3.2 Air preparation systems; 4.3.3 Oxygen feed gas systems; 4.4 Solubility of ozone in water; 4.5 Contacting ozone with water: physical means of transferring ozone into water; 4.5.1 Venturi injection method; 4.5.2 Fine bubble diffuser method 4.6 Measuring and monitoring ozone in water4.6.1 Colourimetric method; 4.6.2 Electronic method - for dissolved ozone; 4.6.3 Electronic method - for ORP; 4.7 Measuring and monitoring ozone in air; 4.7.1 Ozone measurement equipment for food processing plant air; 4.8 Ozonation equipment for food storage rooms; 4.9 Ozone generator output control; 4.10 Some recent novel applications for ozone generation in food processing plants; 4.11 Helpful calculations; 4.11.1 Gallons per minute; 4.11.2 Metric equivalent; References; 5 Ozone in Fruit and Vegetable Processing; 5.1 Introduction 5.2 Applications in fruit and vegetable processing5.2.1 Surface decontamination; 5.2.2 Storage in ozone-rich atmospheres; 5.2.3 Ozone in fruit and vegetable juice processing; 5.3 Efficacy of ozone; 5.4 Synergistic effects with ozone; 5.5 Effect of ozone on product quality and nutrition; 5.5.1 Chemical attributes; 5.5.2 Visual quality; 5.5.3 Texture; 5.5.4 Sensory quality; 5.6 Conclusion; References; 6 Ozone in Grain Processing; 6.1 Introduction; 6.2 Ozone application in grain storage and effects on grain components; 6.2.1 Insect control; 6.2.2 Microorganism control 6.2.3 Reduction of toxic chemical levels |
| Record Nr. | UNISA-996205511503316 |
| Oxford ; ; Ames, Iowa, : Blackwell Pub., 2012 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
Ozone in food processing / / edited by Colm O'Donnell ... [et al.]
| Ozone in food processing / / edited by Colm O'Donnell ... [et al.] |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Oxford ; ; Ames, Iowa, : Blackwell Pub., 2012 |
| Descrizione fisica | 1 online resource (316 p.) |
| Disciplina | 664/.0286 |
| Altri autori (Persone) | O'DonnellC. P (Colm P.) |
| Soggetto topico |
Ozone
Food industry and trade |
| ISBN |
1-280-58640-0
9786613616234 1-118-30747-X 1-118-30741-0 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Ozone in Food Processing; Contents; Contributors; 1 Status and Trends of Ozone in Food Processing; 1.1 Why ozone?; 1.2 Drivers of ozone in the food industry; 1.2.1 Regulation; 1.2.2 Surface cleaning and disinfection; 1.2.3 Food safety and shelf life extension; 1.2.4 Nutrient and sensory aspects; 1.2.5 Consumer and processor acceptability; 1.2.6 Technology advances; 1.2.7 Environmental impact; 1.3 The hurdle concept; 1.4 Challenges; 1.5 Objective; References; 2 Regulatory and Legislative Issues; 2.1 Introduction; 2.2 History of ozone application and regulation; 2.3 Ozone regulation
2.3.1 Overview of US regulations2.3.2 Overview of European regulations; 2.3.3 Overview of Canadian regulations; 2.3.4 Overview of Australian and New Zealand regulations; 2.3.5 Overview of Japanese regulations; 2.4 Global harmonisation of food safety regulations; References; 3 Chemical and Physical Properties of Ozone; 3.1 Introduction; 3.2 The molecular structure of ozone; 3.3 The chemical and physical properties of ozone; 3.3.1 The chemical mechanisms of ozonation; 3.3.2 Ozone reaction pathways in water; 3.4 Ozone action on macromolecules; 3.5 Mechanisms of microbial inactivation 3.6 Ozone reactions against virus3.7 Ozone reaction on biofilms; Acknowledgments; References; 4 Generation and Control of Ozone; 4.1 Introduction; 4.2 Ozone generation; 4.2.1 Ozone generation by corona discharge (CD); 4.2.2 Ultraviolet (UV) (photochemical) ozone generation; 4.3 Feed gas preparation systems; 4.3.1 Need for feed gas treatment; 4.3.2 Air preparation systems; 4.3.3 Oxygen feed gas systems; 4.4 Solubility of ozone in water; 4.5 Contacting ozone with water: physical means of transferring ozone into water; 4.5.1 Venturi injection method; 4.5.2 Fine bubble diffuser method 4.6 Measuring and monitoring ozone in water4.6.1 Colourimetric method; 4.6.2 Electronic method - for dissolved ozone; 4.6.3 Electronic method - for ORP; 4.7 Measuring and monitoring ozone in air; 4.7.1 Ozone measurement equipment for food processing plant air; 4.8 Ozonation equipment for food storage rooms; 4.9 Ozone generator output control; 4.10 Some recent novel applications for ozone generation in food processing plants; 4.11 Helpful calculations; 4.11.1 Gallons per minute; 4.11.2 Metric equivalent; References; 5 Ozone in Fruit and Vegetable Processing; 5.1 Introduction 5.2 Applications in fruit and vegetable processing5.2.1 Surface decontamination; 5.2.2 Storage in ozone-rich atmospheres; 5.2.3 Ozone in fruit and vegetable juice processing; 5.3 Efficacy of ozone; 5.4 Synergistic effects with ozone; 5.5 Effect of ozone on product quality and nutrition; 5.5.1 Chemical attributes; 5.5.2 Visual quality; 5.5.3 Texture; 5.5.4 Sensory quality; 5.6 Conclusion; References; 6 Ozone in Grain Processing; 6.1 Introduction; 6.2 Ozone application in grain storage and effects on grain components; 6.2.1 Insect control; 6.2.2 Microorganism control 6.2.3 Reduction of toxic chemical levels |
| Record Nr. | UNINA-9910810443803321 |
| Oxford ; ; Ames, Iowa, : Blackwell Pub., 2012 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||