Cold Pasteurisation of Liquid Foods using Dense Phase Carbon Dioxide

Joyner JJ and DhineshKumar

Abstract

Liquid foods are generally processed by thermal pasteurization techniques, which can destroy heat-sensitive nutrients and sensory attributes. Dense phase carbon dioxide (DPCD) is a non-thermal technology which can inactivate certain microorganisms in liquid foods at low temperatures to avoid the thermal effects of traditional pasteurization. This technology has been investigated over the past 50 years, particularly in the past 2 decades, it has been proposed as a cold pasteurization technique for liquid foods. This paper is a review of published knowledge concerning the DPCD technique for microbial inactivation, the mechanism of DPCD bactericidal action, experimental and commercial DPCD treatment systems. In addition, the review also reflects on the future scope and especially, the current challenges in the DPCD technique for the food industry.