Dense Phase Carbon Dioxide: An Emerging Non Thermal Technology in Food Processing

Shafat Khan *

Department of Agricultural and Food Engineering, Indian Institute of Technology, Kharagpur, India

Amaresh .

Department of Agricultural and Food Engineering, Indian Institute of Technology, Kharagpur, India

Keshavalu .

Department of Agricultural and Food Engineering, Indian Institute of Technology, Kharagpur, India

Soumen Ghosh

Department of Agricultural and Food Engineering, Indian Institute of Technology, Kharagpur, India

*Author to whom correspondence should be addressed.


Abstract

DPCD is an emerging non-thermal process which evidently inactivates certain micro organisms and enzymes at lower temperatures and high pressure combination thereby maintaining fresh like characteristics as well as providing convenient shelf life, nutritional value and the product. DPCD ensures minimal nutrient loss and better preserved quality attributes as compared to any thermal treatment. This technology has been under investigation into past few decades and various studies have been carried on to demonstrate its mechanism and effect on various microorganisms such as bacteria, yeast and moulds. Many liquid foods have shown promising results. This article is a review of effect of DPCD on the quality and safety of foods with special application of juices, beverage and dairy industry.

 

Keywords: DPCD, non thermal treatment, shelf life, nutritional value


How to Cite

Khan, Shafat, Amaresh ., Keshavalu ., and Soumen Ghosh. 2017. “Dense Phase Carbon Dioxide: An Emerging Non Thermal Technology in Food Processing”. Physical Science International Journal 16 (1):1-7. https://doi.org/10.9734/PSIJ/2017/35518.

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