| 摘要 |
The invention relates to a method of treating a liquid food for extended shelf-life. The method comprises the step that supercritical carbon dioxide is added to the liquid, pressurised food so that the degree of saturation becomes 90-99 %. Thereafter, the food is treated so that the degree of saturation increases to 100 %, or alternatively that the product becomes oversaturated. The after treatment entails that the product is heated 1-20 DEG C, or alternatively subjected to a pressure reduction of 0.1-5 MPa, or that the product is subjected to a combination of temperature elevation and pressure reduction. |
