Nippon Tansan Co., Ltd.

Nippan Tansan Co., Ltd.

Tamotsu Kawano

Yutaka Osajima

Mitsuya Shimoda

A method for (1) inactivating enzymes, microorganisms and spores in a liquid foodstuff, and (2) sterilizing microorganisms, spores and virus in a liquid foodstuff, comprises contacting the liquid foodstuff to be treated with carbon dioxide of a supercritical state supplied through a filter with a mesh size of not more than 120 .mu.m in average diameter (average size) in a treating tank.

Method for inactivating enzymes, microorganisms and spores in a liquid

The quality of a liquid foodstuff is modified by contacting it with micron-size carbon dioxide particles in a supercritical state. These particles are generated by supplying supercritical carbon dioxide through a filter with a mesh size of not more than 100 .mu.m in average diameter. The liquid foodstuff was processed and contacted with carbon dioxide particles in a treating tank.

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Ichikawa, Japan

Tamotsu Kawano