Inactivation of naturally occurring microorganisms in liquid whole egg using high pressure carbon dioxide processing as an alternative to heat pasteurization

Journal of Supercritical Fluids

Volumn 51, Issue 1, 2009, Pages 74-82

  Garcia Gonzalez, L ^a,b   Geeraerd, A H ^c   Elst, K ^a   Van Ginneken, L ^a   Van Impe, J F ^d   Devlieghere, F ^b  

^a FLEMISH INSTITUTE FOR TECHNOLOGICAL RESEARCH VITO   (Belgium)

^b GHENT UNIVERSITY   (Belgium)

^c Bio Engineering and Bio Technology   (Belgium)

^d UNIVERSITY OF LEUVEN   (Belgium)

Author keywords

High pressure carbon dioxide; Liquid whole egg; Microbial inactivation; Shelf life

Indexed keywords

AGITATION SPEED; HEAT PASTEURIZATION; HIGH PRESSURE CARBON DIOXIDE; HOLDING TIME; MICROBIAL FLORA; MICROBIAL INACTIVATION; MICROBIAL QUALITY; NATURALLY OCCURRING; NON-THERMAL PASTEURIZATION; PROCESS PARAMETERS; REFRIGERATED STORAGES; SHELF LIFE; STIRRING SPEED; WORKING VOLUME;

CARBON DIOXIDE; LIQUIDS; METAL DRAWING; MICROORGANISMS; PH EFFECTS;

CARBON DIOXIDE PROCESS;

EID: 69949101949     PISSN: 08968446     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.supflu.2009.06.020     Document Type: Article

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