specialists in production of supercritical fluids systems.

Smaller Default Larger

Pasteurization cycleFood treatment through supercritical CO2 is an innovative technique, that in the last few years has been subject of several studies, since it allows to increase food safety operating at environmental temperature. It is a relatively simple method, particularly adapted to preserve thermo-sensitive food, or for applications which currently request the utilization of additives (e.g. stum's sulphitation). Up to date, the studies about supercritical CO2 were about the treatment of bacteria suspensions, bacterial spores, moulds and mycotoxins in physiologic solutions with batch, semi continuous (batch for the sample and continuous for the CO2) and continuous systems. Recently experiments are being carried on for the set up of alternative food treatment techniques instead of the thermal ones. These last ones, beyond the reduction of the microbial flora, can also alter the nutritional and organoleptic characteristics of the treated substance, lowering its quality as well. Thanks the the SC CO2 pasteurization it is possible to lower the microbes amount without the alteration of the substrate traits. Consumers are continuously looking for products easy to store, with a long shelf-life and a taste resembling the one of the product of origin. SC CO2 treatment is a recent application, and the experiments carried on so far, mostly on milk, water, fruit juices and stum, lead to fully satisfying results. The industrial group composed of Exenia Group Srl (R&D on supercritical fluids) and Separeco Srl (manufacture of plants working on the technology developed by Exenia) developed a a new application of supercritical fluids having low temperature and high pressure pasteurization of liquids as aim. The plant operates continuously with compressed CO2. The following table shows two examples of studies conduced in our laboratories, demonstrating the quality of this pasteurization technique.

JoomBall - Cookies