Method for supercritical treatment of liquids and slurries

A process for sterilizing a juice containing microorganisms in a pressurized system, comprising:

• a) introducing a first quantity of juice into a pressure vessel having an inert atmosphere such that said inert atmosphere is fully displaced from said vessel and said vessel is filled with said juice;
• b) introducing into an upper part of said vessel a pressurized second quantity of said fruit juice and increasing the pressure in said vessel to about 40,000 to 60,000 psig while maintaining said juice in a desired temperature range;
• c) maintaining said juice at said pressure and within said temperature range for a predetermined time sufficient to fracture said microorganisms;
• d) substantially and rapidly reducing the pressure by venting from said upper part of said vessel a portion of said juice outside of said vessel under conditions such that the non-vented portion of said juice is maintained within said temperature range while the pressure on said non-vented portion of said liquid is being substantially and rapidly reduced and while the temperature of the vented portion of said fruit juice is elevated above said temperature range;
• and
• e) recovering said non-vented portion of said fruit juice.