Sterilization of Sudachi Juice by Compressed Oxygen Gas

• Muramoto Yoshihisa

  Department of Chemical Science and Technology, Faculty of Engineering, Tokushima University Shikoku Kakoki Co., Ltd.

• Tamura Katsuhiro

  Department of Chemical Science and Technology, Faculty of Engineering, Tokushima University

• Arao Toshiaki

  Department of Chemical Science and Technology, Faculty of Engineering, Tokushima University

• Taniwaki Takanori

  Department of Chemical Science and Technology, Faculty of Engineering, Tokushima University

• Suzuki Yoshihisa

  Department of Chemical Science and Technology, Faculty of Engineering, Tokushima University

Bibliographic Information

Other Title

• スダチ果汁の酸素ガス加圧殺菌
• スダチ カジュウ ノ サンソ ガス カアツ サッキン

Abstract

We studied the lethal action of compressed oxygen gas on yeast cells and discussed its application to the sterilization processing of Sudachi juice. When the yeast cells (Saccharomyces cerevisiae IFO 10149) suspended in YPD medium were compressed directly with oxygen gas, the number of viable cells decreased rapidly and their survival rate was depressed in a short time with increasing pressure or temperature. When oxygen partial pressure was same, the sterilization rate of yeast did not alter even if total pressure changed. This shows that dissolved oxygen concentration relates to the lethality of yeast. The increase of oxidation-reduction potential of Sudachi juice with increasing in temperature closely correlates to the survival ratio of yeast. The yeast cells (Candida boidinii SYM-1) suspended in Sudachi juice could be sterilized completely when treated under the following conditions: 5.0MPa for 15min at 30°C, 10.0MPa for 5min at 40°C, and 5.0MPa for <1min at 50°C. Sudachi juice was sterilized by the treatment at 50°C without loss of vitamin C content. The method sterilizing directly with oxygen gas is superior to the usual high-pressure sterilization techniques which use pressures higher than 400MPa, because our processing is performed under lower pressures than 10MPa and does not require heavy equipments and high costs to operate.

Journal

• Nippon Shokuhin Kagaku Kogaku Kaishi

  Nippon Shokuhin Kagaku Kogaku Kaishi 51 (11), 604-612, 2004

  Japanese Society for Food Science and Technology

Keywords

• Food Science

Details

• CRID: 1390001206407323136
• NII Article ID: 10014019762
• NII Article ID: 10015545419
• NII Book ID: AN10467499
• DOI: 10.3136/nskkk.51.604
• COI: 1:CAS:528:DC%2BD2MXitFOhug%3D%3D
• ISSN: 18816681
• ISSN: 1341027X
• ISSN: http://id.crossref.org/issn/1341027X
• NDL BIB ID: 7155425
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I7155425
• Text Lang: ja
• Data Source:
  • JaLC
  • NDL
  • Crossref
  • CiNii Articles
  • KAKEN
• Abstract License Flag: Disallowed