Description
Supercritical CO₂ sterilization uses CO₂ above its critical point to inactivate microbes while preserving food quality.
Technical
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.
Science
Primary Reaction
Microbial inactivation via pressure-induced membrane disruption and acidification from dissolved CO₂
Sensory Profile
Aroma ()
neutralslight CO₂subtle citruscleanfresh
Origin & History
Civilization
Japanese
Era
1990s