Microorganism inactivation procedure by combining supercritical fluids and ultrasound

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.).