Dense Phase Carbon Dioxide Technology PDF

TAMILNADU AGRICULTURAL UNIVERSITY AGRICULTURAL ENGINEERING COLLEGE AND RESEARCH INSTITUTE DEPARTMENT OF FOOD PROCESS ENGINEERING, COIMBATORE Dense phase carbondioxide technology Er. Peratchi Selvi S (2023541007)...

TAMILNADU AGRICULTURAL UNIVERSITY AGRICULTURAL ENGINEERING COLLEGE AND RESEARCH INSTITUTE DEPARTMENT OF FOOD PROCESS ENGINEERING, COIMBATORE Dense phase carbondioxide technology Er. Peratchi Selvi S (2023541007) II M. Tech - Processing and Food Engineering  Advisory committee members CHAIRPERSON Dr. G. Amuthaselvi Assistant Professor, Department of Food Process Engineering, AEC&RI, TNAU, Coimbatore - 641 003 MEMBER I MEMBER II MEMBER III Dr. M. Balakrishnan Dr. M. Anand Dr. A. Ramalakshmi Professor and Head, Associate Professor (Horticulture), Asst. Professor (Agrl. microbiology), Dept. of Food Process Engineering, Dept. of Food Process Engineering, Dept. of Food Process Engineering, AEC&RI, TNAU, AEC&RI, TNAU, AEC&RI, TNAU, Coimbatore - 641 003 Coimbatore - 641 003 Coimbatore - 641 003  Introduction A surge of interest in using non-thermal, non-toxic, and chemical- free food preservation methods is seen in recent years. At the same time, there is a requirement for fresh, minimally processed, and nutritious food in the market. Dense phase carbon dioxide (DPCD) is a non-thermal method of inactivating enzymes and microorganisms at temperatures below standard pasteurization to avoid thermal effects.  DPCD is a non-thermal preservation technique used to inactivate microorganisms and enzymes by pressurizing carbon dioxide (CO2) in a liquid, gaseous, or supercritical fluid state. The word "dense phase" refers to the fact that supercritical CO2, still in a fluid state, possesses higher density than gaseous CO2 Moreover, the other widespread term used is ‘cold pasteurization’, which causes negligible or no changes in foods' nutritional, physical, and sensory properties, unlike conventionally used thermal pasteurization methods. Thakur et al. 2013 History 1950 : Generation of idea Fraser, 1951 1969 : Food product sterilization (1st patent) Kauffman et al. 1969 1980 : Bacteriostatic and inhibitory effect on growth and metabolism of microorganism Enfors and Molin, 1980 1981 : CO2 modified packaging Blickstad et al. 1981 Early 1980s : Pest control Gerard et al. 1988 Kamihira et al. 1987 1987 : Inhibitory effect under pressure  Food comes into contact with The treatment duration varies pressurized sub- or supercritical CO2 depending on the process type for a specific duration. PRINCIPLE 20 to 60°C 7.0 to 40.0 MPa Principle Food comes into contact with pressurized sub- or supercritical CO 2 for a specific duration. The CO2 pressure typically ranges from 7.0 to 40.0 MPa The process temperature generally falls between 20 to 60°C The treatment duration varies depending on the process type, with continuous processes lasting around 5 to 10 minutes and semi- continuous or batch processes lasting from 120 to 140 minutes Types of treatment systems Batch system Semi continuous system Continuous system Batch system In this system, CO2 and the food to be treated are stationary in a container during treatment. This system consists of a CO2 gas cylinder, a pressure regulator, a pressure vessel, a water bath or heater, and a CO2 release valve. Dillow et al.1999 Semi continuous System Semi-continuous system allows a continuous flow of CO2 through the treatment chamber Shimoda et al. 2001 Continuous System A continuous system allows continuous flow of both CO2 and the treatment solution through the system Mechanisms of microbial inactivation by DPCD Effect of microbial inactivation caused by DPCD Modification of cell Inhibitory effect of Physical disruption of membrane and pH lowering effect molecular CO₂ and cells extraction of cellular bicarbonate ion components  Inactivation mechanism Steps Solubilization of pressurized CO2 + H2O →H2CO3 H2CO3 → H+ + CO2 in the external liquid HCO3- phase HCO3- → H+ + CO3-2 Cell membrane modification Gonzalez et al. 2007 Conti… CO3-2 + Ca+2 → CaCO3 Intracellular pH decrease Key enzyme inactivation/cellular CO3-2 + Mg+2 → MgCO3 metabolism Direct (inhibitory) effect of molecular CO2 and HCO3 on metabolism Disordering of the intracellular electrolyte balance Removal of vital constituents from cells and cell membranes Bacterial cell Gonzalez et al. 2007 Mechanisms of microbial inactivation 1. Extracellular and intracellular pH decrease (acidification) 2. Inhibition of biological activities 3. Cell rupture 4. Modifications of cell walls and membranes 5. Precipitation of proteins and ions 6. Extraction of cellular substances 7. Disordering the intracellular electrolyte balance  Effect of DPCD on microbial cells Lactobacillus plantarum cells Untreated Treated (7 MPa, 300C, 1 hr) Hong and Pyun, 1999 Saccharomyces cerevisiae cells Untreated → Treated ← (27.5 MPa, 21 C, 5 min) 0 Folkes, 2004  Effect of DPCD on microbial spores Untreated DPCD (20 MPa, 80oC for 10 min) B.subtilis spores DPCD (20 MPa, 80oC for 20 min) DPCD (20 MPa, 80oC for 30 min) Rao et al. 2016 Applications  Quark Cheese Processed by Dense-Phase Carbon Dioxide: Shelf-Life Evaluation and Physiochemical, Rheological, Microstructural and Volatile Properties Assessment Remove whey Preheat milk at 31 °C for 30 Transfer curd to a soft gauze by standing for Processing variables 8 hours at 12 minutes. bag °C Inoculate 4.8 Incubate at 31 Store cheese in mg starter °C for 10.5 sterilized bags Pressure culture hours at 4 °C Temp (oC) Time (min) (MPa) 35 25 10 Pre-ferment at 45 35 Add 0.2 mg 20 31 °C for 30 rennet 55 45 minutes 30  Methodology Step 1: Optimize DPCD treatment parameters (pressure, time, temperature) via orthogonal experiments. Step 2: Apply DPCD (20 MPa, 45 min, 55°C) to quark cheese and store at 4°C for 14 days. Step 3: Assess shelf life based on: Total bacterial and yeast/mold count (TBC/TYMC) Proteolytic activity, pH, color, microstructure, rheological, and volatile properties. OPTIMIZATION- 20 MPa, 45 min, 55 C Microbial Impact: Control: TBC remained high (8.01 log CFU/g after 14 days). DPCD-treated: TBC reduced by ~7 log CFU/g, with TYMC < 50 CFU/g after 14 days. DPCD effectively inhibits microbial growth. Physicochemical Properties: pH: DPCD minimized pH variation (4.30–4.48) Proteolysis: Slower in DPCD-treated cheese, preserving proteins Rheology: DPCD-treated cheese showed better retention of viscoelastic properties during storage Structural & Volatile Properties Microstructure: DPCD created a more discontinuous protein network but stabilized it over storage. Control showed significant serum phase expansion after 14 days. Volatile Retention: DPCD preserved the volatile profile better than control.  Effect of DPCD on microorganisms, enzyme and aroma of Hami melon juice Processing variables Washing, Peeling, Coring & Pressure (MPa) Temperature Time (min) Slicing 8 (oC) 5 15 35 15 22 45 30 Slurry 30 55 45 35 65 60 Filtration Storage study: 0 to 4 weeks at 4oC Juice Chen et al. 2010 Conti… DPCD (35 MPa, 35 – 65oC, 5 – 60 min) Chen et al. 2010 Conti… DPCD treatment (8–35 MPa, 55 °C, 60 min) Changes in volatile compounds of Hami melon juice during storage Chen et al. 2010 Conti… Effect of DPCD (8–35 MPa, 55 °C, 60 min) treatment on color and microbial count Chen et al. 2010 Cont… Emerging interest Sea food Sample Microorganism DPCD Time Reductions References Treatment required Shrimps Listeria 6.8 MPa, 35oC 2 hrs 2 log Wei et al. 1991 Oysters Trapped 17.2 MPa, 60 min 3 log Meujo et al. 2010 microbes in 60oC digestive system Shrimps Total plate count 15 MPa, 55oC 15 min 3.5 log Ji et al. 2012 Ji et al. 2012 Cont… Plant matter 1. Spinach 2. Cocoa powder Target- E.coli Target- Fungi spores DPCD (30 MPa, No effect 65oC, 30 min) Untreated Dry sample DPCD (10 % water, Total 30 MPa, 80oC, inactivation 30 min) Treated (DPCD : 10 MPa, 40oC, 40 min) 5 log reduction Moist sample Zhong et al. 2008 Calvo et al. 2007  Conclusion Effectiveness of treatment: pressure, temperature, agitation, properties of suspending medium, growth stage of microorganism, pH etc. Great potential to improve safety and quality of food Industrial application not yet fully established Hurdle in commercialization Technological and regulatory challenges need to be addressed Further studies are needed  References  Fraser D 1951. Bursting bacteria by release of gas pressure. Nature 167: 33–34.  Chen JL,Zhang J, Song L, Jiang Y, Wu J, Hu XS 2010. Changes in microorganism, enzyme, aroma of hami melon (Cucumis melo L.) juice treated with dense phase carbon dioxide and stored at 4 °C. Inovative Food Science and Emerging Technology, 11(3): 623-629.  Corwin H, Shellhammer TH 2002. Combined Carbon Dioxide and High Pressure Inactivation of Pectin Methyl Esterase, Polyphenol Oxidase, Lactobacillus plantarum and Escherichia coli. Journal of Food Science, 67(2):697- 701.  Enfors SO, Molin G 1980. Effect of high concentrations of carbon dioxide on growth rate of Pseudomonas fragi, Bacillus cereus and Streptococcus cremoris. Journal of Applied Bacteriology , 48(3):409– 416  Folkes G 2004. Pasteurization of beer by a continuous dense-phase CO 2 system [PhD dissertation]. Gainesville, Fla.: Univ. of Florida. 110 p. Available from: http://purl.fcla.edu/fcla/etd/UFE0006549. Accessed Aug 10, 2005.  Gerard VD, Kraus J, Quirin KW, Wohlgemuth R 1988. Aswendung von Kohlendioxid (CO 2) unter Druck zur Bekampfung vorratsschadlicher Insekten und Milben. (use of pressurized carbon dioxide (CO 2) to combat pest insects and mites). The Pharmaceutical Industriy 50: 1298– 1300.  Gracia-Gonzalez L, Geeraerd AH, Spilenbergo S, Elst K, Van Ginneken L, Debevere J, Impe, JV, Develieghere F 2007. High pressure carbon dioxide inactivation of microorganism sin food: the past, the present and the future. International Journal of Food Microbiology, 117: 1-28.  Hong SI, PyunYR 1999. Inactivation kinetics of Lactobacillus plantarum by high pressure CO2. Journal of Food Science 64(4):728–733. Cont…  Kamihira M, Taniguchi M, Kobayashi T 1987. Sterilization of microorganisms with supercritical carbon dioxide. Journal of Agriculture Biology and Chemistry, 51(2):407–412.  Kauffman FL, Shank JL, Urbain WM 1969. Irradiation with CO 2 under pressure, US 3483005.  Ortuño C, Martínez Pastor MT, Mulet AJ, Benedito AJ 2013a. Application of high power ultrasound in the supercritical carbon dioxide inactivation of saccharomyces cerevisiae. Food Research International, 51(3):474–481.  Rao W, Li X, Wang Z, Yang Y, Qu Y, Gao Y, Chen L, Zhang D 2016. Dense phase carbon dioxide combined with mild heating induced myosin denaturation, texture improvement and gel properties of sausage. Journal of Food Process Engineering, 40(2): 345-355.  Spilimbergo S 2005. Determination of extracellular and intracellular pH of Bacillus subtilis suspension under CO2 treatment. Journal of Biotechnology and Bioengineering, 92(1):447-451  Spilimbergo S, Dehghani F, Bertucco A, Foster NR 2003. Inactivation of bacteria and spores by pulsed electric field and high pressure CO2 at low temperature. Journal of Biotechnology and Bioengineering, 82(1):118-125  Thakur M, Blessing AJ, Singh K 2013. High pressure carbondioxide- a non-thermal food processing technique for inactivation of micro-organisms. Asian Journal of Bioscience, 8(2):267-275.  Urbain WM, Shank JL, Kauffman FL 1969. Irradiation with CO 2 under pressure. US Patent: 3,483,005.