Potential application of high pressure carbon dioxide in treated wastewater and water disinfection: Recent overview and further trends

Vo, Huy Thanh; Imai, Tsuyoshi; Ho, Truc Thanh; Dang, Thanh-Loc Thi; Hoang, Son A.

doi:10.1016/j.jes.2015.04.006

Cited by 9 publications

(4 citation statements)

References 77 publications

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“…However, when the dry E. coli was placed in the same conditions, cell colonies were reduced by < 0.5 log (CFU/mL). Other researchers have also demonstrated that water content plays an essential role in the bactericidal effect of HPCD [ 59 ]. Generally, HPCD technology presents a better inactivation efficiency for liquid materials compared to solids.…”

Section: Factors Influencing the Inactivation Effect Of Hpcdmentioning

confidence: 99%

High-Pressure Carbon Dioxide Used for Pasteurization in Food Industry

Niu

Iwahashi

2020

Food Eng Rev

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The demand for safe, high-quality food has greatly increased, in recent times. As traditional thermal pasteurization can significantly impact the nutritional value and the color of fresh food, an increasing number of nonthermal pasteurization technologies have attracted attention. The bactericidal effect of high-pressure carbon dioxide has been known for many years, and its effect on food-related enzymes has been studied. This novel technology has many merits, owing to its use of relatively low pressures and temperatures, which make it a potentially valuable future method for nonthermal pasteurization. For example, the inactivation of polyphenol oxidase can be achieved with relatively low temperature and pressure, and this can contribute to food quality and better preserve nutrients, such as vitamin C. However, this novel technology has yet to be developed on an industrial scale due to insufficient test data. In order to support the further development of this application, on an industrial scale, we have reviewed the existing information on high-pressure carbon dioxide pasteurization technology. We include its bactericidal effects and its influence on food quality. We also pave the way for future studies, by highlighting key areas.

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Section: Factors Influencing the Inactivation Effect Of Hpcdmentioning

confidence: 99%

High-Pressure Carbon Dioxide Used for Pasteurization in Food Industry

Niu

Iwahashi

2020

Food Eng Rev

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“…Over a long time, enormous contributions have been made to virus inactivation by many conventional disinfection techniques. For instance, physical techniques consist of ultraviolet (UV) radiation, heating, reverse osmosis, filtration and high pressure [ 8 , 9 , 10 ]. Chemical techniques consist of ozone oxidation, chlorination, acid, alkali and oxidant methods [ 11 , 12 , 13 ].…”

Section: Introductionmentioning

confidence: 99%

Chemical Nature of Metals and Metal-Based Materials in Inactivation of Viruses

Tian

Yin

et al. 2022

Nanomaterials

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In response to the enormous threat to human survival and development caused by the large number of viruses, it is necessary to strengthen the defense against and elimination of viruses. Metallic materials have been used against viruses for thousands of years due to their broad-spectrum antiviral properties, wide sources and excellent physicochemical properties; in particular, metal nanoparticles have advanced biomedical research. However, researchers in different fields hold dissimilar views on the antiviral mechanisms, which has slowed down the antiviral application of metal nanoparticles. As such, this review begins with an exhaustive compilation of previously published work on the antiviral capacity of metal nanoparticles and other materials. Afterwards, the discussion is centered on the antiviral mechanisms of metal nanoparticles at the biological and physicochemical levels. Emphasis is placed on the fact that the strong reducibility of metal nanoparticles may be the main reason for their efficient inactivation of viruses. We hope that this review will benefit the promotion of metal nanoparticles in the antiviral field and expedite the construction of a barrier between humans and viruses.

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“…In recent years, pressurized CO 2 has shown great potential as a sustainable disinfection technology in water and wastewater treatment applications [16][17][18][19][20][21][22] largely because this method does not generate DBPs [9,22]. Kobayashi et al [16,17] employed CO 2 microbubbles in the treatment of drinking water and succeeded in inhibiting Escherichia coli within 13.3 min.…”

Section: Introductionmentioning

confidence: 99%

<i>Escherichia coli</i> Inactivation Using Pressurized Carbon Dioxide as an Innovative Method for Water Disinfection

Imai¹,

Dang²

2017

≪i>Escherichia ColiSelf Cite

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Advanced water disinfection technologies that do not produce harmful by-products would be highly desirable. This study presents results for the use of pressurized carbon dioxide (CO 2) and a liquid-film-forming apparatus for disinfection of seawater. The sensitivity of Escherichia coli to the pressurized CO 2 was examined for various conditions of pressure, temperature, working volume ratios (WVRs), flow rates, and pressure cycling. Morphology of E. coli was observed by using scanning electron microscopy (SEM). A strong correlation between the E. coli inactivation efficiency and pressure cycling was detected (p < 0.001). The frequency and magnitude of pressure cycling were the key factors responsible for high rates of E. coli inactivation during the pressurized CO 2 treatment. The results from linear regression analyses suggest that the model can explain about 91% of the E. coli inactivation efficiency (p < 0.001). The pressurized CO 2 treatment (at 0.7 MPa, 20°C, 50% WVR) in the process involving pressure cycling (∆P = 0.12 MPa, 15 cycles) resulted in complete inactivation (5.2 log reduction) of E. coli within 3 min. These findings suggest that pressurized CO 2 could be a potentially useful disinfection method for water treatment.

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Potential application of high pressure carbon dioxide in treated wastewater and water disinfection: Recent overview and further trends

Cited by 9 publications

References 77 publications

High-Pressure Carbon Dioxide Used for Pasteurization in Food Industry

High-Pressure Carbon Dioxide Used for Pasteurization in Food Industry

Chemical Nature of Metals and Metal-Based Materials in Inactivation of Viruses

<i>Escherichia coli</i> Inactivation Using Pressurized Carbon Dioxide as an Innovative Method for Water Disinfection

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