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Supercritical-CO2 as a Nonthermal Alternative Technology for Food Safety

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Advances in Food Processing Technology

Abstract

The practical application of supercritical-CO2 (SC-CO2) has been proposed as an alternative nonthermal pasteurization/sterilization technique to the traditional thermal disinfection processes. In addition, the SC-CO2 treatment can be used to effectively improve the food safety of juices, vegetables, meats, and their products without impairing the quality or affecting the flavors and the nutrient contents of foods. This review includes a summary of recent research performances of SC-CO2 as a nonthermal disinfection technology in different areas of applications for food safety. Moreover, it addresses the limitations of the technology and its associated regulations.

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Authors and Affiliations

  1. School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China

    **ngqian Ye

  2. Guelph Food Research Center, Agriculture and Agri-Food Canada, Ontario, Canada

    Sophia Jun Xue & John Shi

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  1. **ngqian Ye
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  2. Sophia Jun Xue
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  3. John Shi
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Correspondence to **ngqian Ye .

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Editors and Affiliations

  1. Ministry of Science and Technology, China Rural Technology Development Center, Bei**g, China

    **gdun Jia

  2. College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang, China

    Donghong Liu

  3. School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China

    Haile Ma

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© 2019 Springer Nature Singapore Pte Ltd. and Zhejiang University Press, Hangzhou

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Ye, X., Xue, S.J., Shi, J. (2019). Supercritical-CO2 as a Nonthermal Alternative Technology for Food Safety. In: Jia, J., Liu, D., Ma, H. (eds) Advances in Food Processing Technology. Springer, Singapore. https://doi.org/10.1007/978-981-13-6451-8_8

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