A continuous method for reducing microorganisms in a Liquid, and a continuous method to reduce undesirable Microorganisms, and inactivate one or masenzimas Juice product in a Liquid

摘要

We describe a method that uses a continuous pressurized Flow of liquid carbon dioxide to reduce the microbial activity and / or Enzyme in a Liquid.It combines a Flow of liquid carbon dioxide with a pressurized Flow delpr liquid product.The temperature and pressure in Flow regions are kept to a level that is sufficient to maintain the carbon dioxide in a liquid state, ContinuousBut she's our only daughter - Frost liquid product.The mixture of Carbon and the product deldioxido pressurized Fluid flows through the Reaction Zone for a sufficient time to reduce harmful microorganisms and / or to inactivate Enzymes INDEseables and then enters a Plurality of expansion stages where lapresion Flow of the mixture decreases enough to vaporize carbon dioxide for Separation of ProdUcto Liquid. Heat is applied to the menosalgunas expansion stages to prevent Cooling Flow to the Freezing Point of the liquid product.You can aplicarcalor to control the temperature of the liquid product so that it does not exceed a temperature at which may have deleterious Effects.