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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Supercritical CO₂ sterilization uses CO₂ above its critical point to inactivate microbes while preserving food quality.
Origin: Japanese (1990s) — Japan
See full technique reference →The process combines pressure-induced cell membrane disruption with acidification from dissolved CO₂, creating a fluid with gas‑like diffusivity and liquid‑like solvating power. This enables rapid microbial inactivation without high heat, preserving sensory and nutritional quality of heat‑sensitive foods.
Primary Reaction
Microbial inactivation via pressure-induced membrane disruption and acidification from dissolved CO₂
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