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Optimisation d'un procédé par CO2 pressurisé pour la pasteurisation et la préservation de compléments alimentaires liquides

Abstract : According to the law, food dietary supplements belong to food products and must then be pasteurized to kill potentially pathogenic microorganisms. Pressurized carbon dioxide can be a low-temperature alternative to usual thermal treatments. In this study, a high pressure carbon dioxide process is optimized to pasteurize dietary supplements highly contaminated with 3 microorganism species.This work reviews the effect of operating parameters on microbial inactivation and active ingredients thanks to a central composite design. Temperature and, at a lower extent, the pressure-duration interaction were identify as influent. Concerning active ingredients, total phenolic concentration is fully preserved whereas vitamin C retention rate is at least of 70%. Results were analyzed taking into account the synergistic effect of temperature and pH, temperature and atmospheric or N2 pressure, contamination level and the composition of the food matrix.Pasteurization was evaluated from the mass transfer and characteristic times point of view in a gaz-liquid contactor. The sensitivity analysis underlines that CO2 solubility in water is the main factor that affects the dissolution kinetic, beyond contactor constraints. Experiments led with 2 different batch set-ups and a mini‑continuous reactor illustrate that point.Finally this work studies the shelf-life of our CO2-pasteurized products and estimates the added value of such a treatment compared to a thermal one.
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https://tel.archives-ouvertes.fr/tel-01824027
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Submitted on : Tuesday, June 26, 2018 - 4:57:08 PM
Last modification on : Tuesday, October 20, 2020 - 11:21:10 AM
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  • HAL Id : tel-01824027, version 1

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Christelle Fleury. Optimisation d'un procédé par CO2 pressurisé pour la pasteurisation et la préservation de compléments alimentaires liquides. Génie des procédés. Université de Bordeaux, 2017. Français. ⟨NNT : 2017BORD0595⟩. ⟨tel-01824027⟩

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