High pressure carbon dioxide processing

Question 1

Principle

Answer 1

Food is contacted by either pressurized sub or supercritical CO2 for a certain amount of time in batch, semi batch or continuous manner

Question 2

Supercritical CO2

Answer 2

is CO2 at a temperature and pressure above the critical point values when it has the ability to diffuse through solids like a gas and dissolve materials like a liquid

Question 3

Subcritical CO2

Answer 3

CO2 a temperature and pressure below thermodynamical point values

Question 4

Advantages

Answer 4

CO2 is a powerful solvent its inert and is inexpensive and recyclable
GRAS status

Question 5

Advantages of HPCD over HPP

Answer 5

CO2 pressure for preservation are much lower compared to the hydrostatic pressure in HPP
HPCD= <20mpa HPP=300-600 mpa

Question 6

Effects on bacteria

Answer 6

Inactivation of enzymes essential for microbial metabolism
Extraction of intracellular compounds - metal ions leakage.
Lowers pH when CO2 and water mix

Question 7

pressure conditions

Answer 7

needs to be applied isostatically