| 摘要 |
<p>A continuous method using gaseous carbon dioxide or a pressurized flow of liquefied carbon dioxide is described to reduce microbial and/or enzymatic activity in a liquid product. The mixture is pressurized after the mixture is formed. The pressure and temperature in the flow regions are maintained at a level which is sufficient to keep the carbon dioxide in a continuous liquid state, but which does not freeze the liquid product. The pressurized mixture of the carbon dioxide and liquid product flows through a reaction zone (32) for a sufficient time to reduce harmful microorganisms and/or inactivate enzymes and then enters one or more expansion stages (36)wherein the pressure of the mixture flow is sufficiently decreased to vaporize the carbon dioxide for separation from the liquid product. If necessary, heat is applied in at least one of the expansion stages to prevent a freezing of the mixture.</p> |
