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Review of dense phase CO2 technology; microbial and enzyme inactivation, and effects on food quality.

Author(s) : DAMAR S., BALABAN M. O.

Type of article: Article

Summary

Dense phase CO2 (DPCD) technology is non-thermal and able to inactivate certain microorganisms and enzymes at temperatures lower than those used in pasteurization. This study demonstrates that DPCD is particularly suitable for heat-sensitive liquid foods such as tropical fruit juices.

Details

  • Original title: Review of dense phase CO2 technology; microbial and enzyme inactivation, and effects on food quality.
  • Record ID : 2006-1822
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 71 - n. 1
  • Publication date: 2006/01

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