Method for modifying the quality of liquid foodstuff

Details Method for modifying the quality of liquid foodstuff Method for modifying the quality of liquid foodstuff

1994-08-17

1996-05-28

Weier, Anthony J.

Food or edible material: processes, compositions, and products

Processes

Treatment of liquid with nongaseous material other than...

426488, C12H 100

Patent

active

055209432

ABSTRACT:
The quality of a liquid foodstuff is modified by contacting it with micron-size carbon dioxide particles in a supercritical state. These particles are generated by supplying supercritical carbon dioxide through a filter with a mesh size of not more than 100 .mu.m in average diameter. The liquid foodstuff was processed and contacted with carbon dioxide particles in a treating tank.

REFERENCES:
patent: 3966981 (1976-06-01), Schultz
patent: 4714591 (1987-12-01), Avedesian
IFIS Abstract published Oct. 1991 for Hakkokogaku Kaishi article (1989 67 (s)) AN 91(10):E0029 FSTA. Taniguchi, M. (Author).
IFIS Abstract published Sep. 1987 for Agriculture & Biological Chem. article (1987 51 (2)) AN 87(09):C0040 FSTA. Kamihira et al (Authors).
IFIS Abstract published Oct. 1991 for Journal of Food Sci. article (1991 56 (3)) AN 91(10):H0071 FSTA. Balaban et al (Authors).
Patent Abstracts of Japan. Sect. No. 824, vol. 15, No. 15 published Apr. 1991 for Japan 3027268.

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