On mechanism of non-heating sterilization using the underwater shock wave loading and gas formation
DOI:
https://doi.org/10.1260/175095407783419307Abstract
In the field where the thermal sterilization can’t be applied, the establishment of the sterilization technology with non-heating is strongly requested. The sterilization by pressurizing is one of the sterilization technology. Especially, the underwater shock wave causes scarcely heat in pressurizing because the pressurizing time is extremely short. That is, it is thought that the underwater shock wave enables non-heating sterilization that originates only in pressure. Hence, in this research, the underwater shock wave loading caused by explosive was used for non-heating sterilization.
Saccharomyces cerevisiae, one of the budding yeast was used for experiments. S. cerevisiae starts fermentation by feeding the glucose, and causes CO2 within its body. There is the great density difference between cells of S. cerevisiae and the gas, hence, the acoustic impedance is different on the underwater shock wave transmission. Therefore, a strong reflected wave is caused on the boundary of the cell and the gas, and a remarkable expansion is caused. Fermented S. cerevisiae are sterilized by this phenomenon, and showed high sterilization rates. The sterilization rate by the underwater shock wave was low for not giving the glucose, that is, S. cerevisiae that had not fermented. The sterilization rate that had been done on three conditions was as follows in the order of higher. 1) Fermenting S. cerevisiae, high pressure. 2) Fermenting S. cerevisiae, low pressure. 3) Non-fermenting S. cerevisiae, high pressure.
The detonation fuse was used in this experiment. There was an interesting phenomenon, that is, the sterilization rate was high at the side of detonation beginning, and it was decreased toward the direction. It is thought that this is related to a constant angle of the shock wave caused from the detonation fuse. A corresponding result to the phenomenon was gotten by the numerical analysis between the progress of the detonation and the change of pressure.
References
Pontius, A. J., Rushing, J. E., Foegeding, P.M., “Heat resistance of Alicyclobacillus acidoterrestris spores as affected by various pH values and organic acids”, Journal of Food Protection, Volume 61, Issue 1, pp.41–46, 1998. https://doi.org/10.4315/0362-028x-61.1.41
Otake, T., “High Pressure Viral Inactivation and Its Application for Blood Preparations”, Foods and Food Ingredients Journal, Volume 210, Issue 11 pp.44–48, 2005.
Uemura, K., Isobe, S., “Developing a new apparatus for inactivating Bacillus subtilis spore in orange juice with a high electric field AC under pressurized conditions”, Journal of Food Engineering, Volume 56, Issue 4, pp.325–329, 2003. https://doi.org/10.1016/s0260-8774(02)00157-7
Furukawa, S., Shimoda, M., Hayakawa, I., “Effect of repeated pressure treatment on breakdown of clumps of bacterial spores”, Food Science and Technology Research, Volume 10, Issue 1, pp.10–12, 2004. https://doi.org/10.3136/fstr.10.10
Murata, K., Takahashi, K., Kato, Y., Nagano, S and Itoh, S., “Measurement of the underwater shock wave produced by the underwater explosion of detonating cord (in Japanese edition)” Abstracts of Japan Explosives Society in spring, pp.73–74, 1997.
A. Takemoto, A. Oda, H. Iwahara and S. Itoh. “ON STERILIZATION USING THE UNDERWATER SHOCK WAVE UNDER NON-HEATING ENVIRONMENT” Proceedings of PVP2006 2006 ASME Pressure Vessels and Piping Division Conference July 23–27, 2006, Vancouver, BC, Canada, PVP2006- ICPVT11-93443. https://doi.org/10.1115/pvp2006-icpvt-11-93443
Published
How to Cite
Issue
Section
Copyright (c) 2020 A Takemoto, M Otsuka, S Itoh, Y Mibuka, M Iwahara
This work is licensed under a Creative Commons Attribution 4.0 International License.