Abstract
A Spanish university has developed a new system to inactivate microorganisms in food combining supercritical fluids and ultrasounds technologies. The system works under low temperatures and pressures allowing reduction of costs and time, and preservation of the overall sensory and nutritional properties of the food. The technology has been tested with real foods. Researchers are looking for companies to licensing the technology or to carrying out further developments.
Reference Nr 11 ES 23D2 3NDB
