Inactivation of Escherichia coli inoculated into cloudy apple juice exposed to dense phase carbon dioxide

摘要

The inactivation of Escherichia coli in cloudy apple juice by dense phase carbon dioxide (DPCD) was investigated. With CO_2 at 20 MPa and 37 ℃ or at 30 MPa and 42 ℃, the inactivation of E. coli significantly increased (p < 0.05) when increasing the exposure time, which conformed to a fast-to-slow two-stage kinetics. The two stages were well fitted to first-order reactions. Higher temperature or pressure significantly enhanced the bactericidal effect of DPCD (p < 0.05), the maximum reduction was 7.66 log CFU at 45 MPa and 52 ℃ for 30 min.