Method for inactivating enzymes, microorganisms and spores in a

Details Method for inactivating enzymes, microorganisms and spores in a Method for inactivating enzymes, microorganisms and spores in a

1996-02-27

1997-09-16

Yeung, George

Food or edible material: processes, compositions, and products

Processes

Heating above ambient temperature

426422, A23L 300

Patent

active

056678355

ABSTRACT:
A method for (1) inactivating enzymes, microorganisms and spores in a liquid foodstuff, and (2) sterilizing microorganisms, spores and virus in a liquid foodstuff, comprises contacting the liquid foodstuff to be treated with carbon dioxide of a supercritical state supplied through a filter with a mesh size of not more than 120 .mu.m in average diameter (average size) in a treating tank.

REFERENCES:
Biosci. Biotech. Biochem., 59 (4), 628-631, 1995 Ishikawa et al "Inactivation of Enzymes in an Aqueous Solution by Micro-bubbles of Supercritical Carbon Dioxide".
Derwent Abstract WPI Acc. No.: 93-297455/38 (JP 5-20786).
Biosci. Biotech. Biochem., 59 (6), 1027-1031, 1995 Ishikawa et al "Inactivation of Enzymes in Namazake Using Micro-bubble Supercritical Carbon Dioxide".
J. of Food Science vol. 59, No. 1, 1994 231-233 Shimoda et al "Extraction of Volatile Compounds from Aqueous Solution using Micro Bubble, Gaseous, Supercritical and Liquid Carbon Dioxide".

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