Method for inactivating enzymes, microorganisms and spores in a liquid foodstuff
AssigneeNippan Tansan Co., Ltd.
InventorsYutaka Osajima, Mitsuya Shimoda, Tamotsu Kawano
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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.
Claims10
A method for inactivating enzymes, microorganisms and spores in a liquid foodstuff comprising contacting the liquid foodstuff in a treating tank with carbon dioxide in a supercritical state supplied through a filter with a mesh size of not more than 120 .mu.m average diameter at a carbon dioxide concentration in the liquid foodstuff of not less than 0.4 mole/liter for 10 seconds to 120 minutes, thereby inactivating enzymes, microorganisms and spores present in the liquid foodstuff wherein the carbon dioxide density in the liquid foodstuff is not less than 0.4 g/cm.sup.3, and the pressure in the treating tank is not less than 15 MPa.
A method for sterilizing microorganisms, spores and virus in a liquid foodstuff comprising contacting the liquid foodstuff in a treating tank with carbon dioxide in a supercritical state supplied through a filter with a mesh size of not more than 120 .mu.m in average diameter at a carbon dioxide concentration in the liquid foodstuff of not less than 0.4 mole/liter for 10 seconds to 120 minutes, thereby sterilizing microorganisms, spores and virus present in the liquid foodstuff wherein the carbon dioxide density in the liquid foodstuff is not less than 0.4 g/cm.sup.3, and the pressure in the treating tank is not less than 15 MPa.
Dependencies are inferred from the claim text.