Experimental Measurements and Thermodynamic Modeling of CO2 Solubility at High Pressure in Model Apple Juices-Reference-Cited by-同舟云学术

Experimental Measurements and Thermodynamic Modeling of CO2 Solubility at High Pressure in Model Apple Juices

Published:2010-02-22 Issue:6 Volume:49 Page:2992-3000
ISSN:0888-5885
Container-title:Industrial & Engineering Chemistry Research
language:en
Short-container-title:Ind. Eng. Chem. Res.

Author:

Ferrentino Giovanna¹,Barletta Diego¹,Donsì Francesco¹,Ferrari Giovanna¹,Poletto Massimo¹

Affiliation:

1. Dipartimento di Ingegneria Chimica e Alimentare, Università degli Studi di Salerno, Via Ponte Don Melillo, I-84084 Fisciano (SA) Italy, and ProdAl S.c.a.r.l.−Centro Regionale di Competenza sulle Produzioni Agroalimentari Via Ponte Don Melillo, I-84084 Fisciano (SA), Italy

Publisher

American Chemical Society (ACS)

Subject

Industrial and Manufacturing Engineering,General Chemical Engineering,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/ie9009974

Reference33 articles.

1. Supercritical Carbon Dioxide Effects on Some Quality Attributes of Single Strength Orange Juice

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3. Yagiz, Y.; Lim, S. L.; Balaban, M. O.Continuous high pressure CO2processing of mandarin juice;IFT Annual Meeting Book of Abstracts:New Orleans, LA; Chicago, IL, 2005.

4. High pressure carbon dioxide inactivation of microorganisms in foods: The past, the present and the future

5. Food treatment with high pressure carbon dioxide: Saccharomyces cerevisiae inactivation kinetics expressed as a function of CO2 solubility

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