Dense Phase Carbon Dioxide Research: Current Focus and Directions

The non-thermal processing method of dense phase carbon dioxide (DPCD) for heat sensitive foods preserves quality, nutrients while inactivating microorganisms and enzymes in liquid foods. There is increasing interest in solid foods. Challenges associated with processing solids with DPCD will be discussed. Use of gases other than CO2 is possible. Finally, the combination of other non-thermal technologies such as pulsed electric fields, high pressure processing, high power ultrasound, and irradiation with DPCD opens new possibilities of more reduction of microorganisms, better inactivation of enzymes at milder process conditions, while offering more effective preservation of quality and nutrients.