Supercritical CO2 sterilizing method of fluid food

Abstract

The invention relates to a supercritical CO2 sterilization method for liquid foods, which belongs to the food preservation method. By adopting CO2 in the supercritical state, and in the condition of pressure of 10-50 MPa and the temperature of 32-45 DEG C, liquid food is processed for 45 min-150 min, the purpose of commercial asepsis can be achieved, and simultaneously, continuous production can be realized by being matched with aseptic canning technology. The technology can be applied in the sterilization of fruit and vegetable juice, drink, milk or other liquid foods, and is a novel non-thermal sterilization technology. The sterilization technology is simple, the sterilization condition is easy to control, the sterilization temperature is low, the influence on the quality of foods is small, and the color, the smell and the taste, the shape and the structure of the foods can be maintained. No residual and pollution can be generated during the sterilization process, the energy consumption is low, CO2 is cheap and can be reused, and the operating cost is low.

Description

technical field [0001] The invention belongs to a food preservation method, in particular to a non-thermal sterilization technology for food, especially for fruit and vegetable juice, beverage, milk or other liquid food. Background technique [0002] Sterilization is the most important link in the prevention and control of microbial contamination in food. Conventional thermal sterilization techniques, such as high-temperature instant sterilization and pasteurization, have inevitable defects, which can easily cause the loss of food heat-sensitive nutrients, loss of volatile substances, changes in flavor, softening of texture, and water loss. Therefore, the traditional Thermal sterilization methods are subject to certain limitations. [0003] In recent years, with the improvement of people's living standards and the increasing demand for high-quality and safe food, non-thermal treatment technology has become more and more popular in various countries. Non-thermal sterilizati...

AI Technical Summary

Problems solved by technology

Conventional thermal sterilization techniques, such as high-temperature instant sterilization and pasteurization, have inevitable defects, which can easily cause the loss of food heat-sensitive nutrients, loss of volatile substances, changes in flavor, softening of texture, and water loss. Therefore, the traditional Thermal sterilization methods are subject to certain limitations