Microorganism inactivation

The system combines ultrasound and supercritical fluids, avoiding the losses in product quality typical of heat treatments. The procedure is based on the use of low temperatures (35-70ºC), which results in greater organoleptic and nutritional quality, and low pressure, which significantly reduces costs and operating time. The food is introduced into an atmosphere of carbon dioxide in a supercritical state. and by means of an ultrasound transducer, it is subjected to a high intensity acoustic field, to inactivate microorganisms in liquid products (juices, dairy products, parenteral nutrition, etc.) or solids (fruits, meat products, etc.).