Carbon dioxide (CO2) has been studied to increase the shelf life of foods, particularly in systems with modified atmosphere. This study aimed to evaluate the absorption of CO2 in shucked mussels (Perna perna) after soluble gas stabilization process. For this purpose, a 23 experimental design, with triplicate runs at the central point, was built to evaluate the influence of CO2 absorption in the shucked mussels for 65 h. Experimental concentration and absorption rates of CO2 were fitted by the Peng–Robinson equation of state model. Scanning electron microscopy (SEM) was performed to characterize the mussel’s surface. A large amount of CO2 was impregnated into the mussel samples at higher pressures, lower temperature and higher gas/product ratio with greater influence of pressure and gas/product ratio on the CO2 solubilization process. The mathematical model, based on non-ideal behavior, had a good fit to the experimental data. Mussels showed high porosity because their structure is made up of a porous capillary network which enables water retention inside the meat. The results evidenced that CO2 impregnation process in the mussels occurred during a short time. Therefore, CO2 solubilization in mussels may be a feasible process to be applied in the food industry.
Application of CO2 in Perna perna Mussel: Evaluation of Absorption Mechanism During Soluble Gas Stabilization (SGS) Process
Lerin L. A.;
2015
Abstract
Carbon dioxide (CO2) has been studied to increase the shelf life of foods, particularly in systems with modified atmosphere. This study aimed to evaluate the absorption of CO2 in shucked mussels (Perna perna) after soluble gas stabilization process. For this purpose, a 23 experimental design, with triplicate runs at the central point, was built to evaluate the influence of CO2 absorption in the shucked mussels for 65 h. Experimental concentration and absorption rates of CO2 were fitted by the Peng–Robinson equation of state model. Scanning electron microscopy (SEM) was performed to characterize the mussel’s surface. A large amount of CO2 was impregnated into the mussel samples at higher pressures, lower temperature and higher gas/product ratio with greater influence of pressure and gas/product ratio on the CO2 solubilization process. The mathematical model, based on non-ideal behavior, had a good fit to the experimental data. Mussels showed high porosity because their structure is made up of a porous capillary network which enables water retention inside the meat. The results evidenced that CO2 impregnation process in the mussels occurred during a short time. Therefore, CO2 solubilization in mussels may be a feasible process to be applied in the food industry.I documenti in SFERA sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
