Dense phase carbon dioxide method is one of the non-thermal processes for preservation of food. In this process food is contacted with pressurized sub or supercritical carbon dioxide for a period of time in batch, semi-continues or continuous system which leads inactivation of microbial count.

1. Presented by
MAYA SHARMA
Agricultural and food engineering department
DENSE PHASE CARBON DIOXIDE PROCESSING FOR
PRESERVATION OF LIQUID FOOD

2. STRUCTURE OF PRESENTATION
• Introduction
• Past developments
• What is dense phase carbon dioxide process
• Types of this process
• Mechanics of inactivation of microorganism
• Effect on microbial cells and flavor
• Brief about carbon dioxide
• Advantages and disadvantages
• Conclusions
• reviews

3. INTRODUCTION
• thermally processed food can undergo organoleptic changes and
cooked flavor accompanied by loss of vitamins, essential nutrients
and flavor.
• Increased consumers demand for safe, nutritious, fresh like food
with a high organoleptic qualities and an extended shelf life
resulted in the concept of preserving foods using non-thermal
techniques.
• Dense phase carbon dioxide (DPCD) process is also a non-thermal
process which is safe, inexpensive and preserve the nutritional
qualities of food materials.

4. WHAT IS DPCD PROCESS
• In this process food is contacted with pressurized sub or
supercritical carbon dioxide for a period of time in batch, semi-
continues or continuous system.
• Pressure varies from 7 to 40 MPa.
• Temperature varies from 20 to 60 ͦc.
• Time taken during the batch process is 120 to 140 min., and in semi
or continuous system it is 3 to 9 min.
• Temperature glide due to increase in pressure is negligible.

5. PAST DEVELOPMENTS

6. TYPES OF DPCD PROCESS
On the basis of flow there are three types of this
processes-
Batch type continuous type
Semi-continuous type

7. BATCH TYPE

8. SEMI-CONTINUOUS TYPE

9. CONTINUOUS TYPE

10. MECHANICS OF INACTIVATION OF MICROBIAL

11. EFFECT ON MICROBIAL CELLS

12. EFFECT ON MICROBIAL CELLS

13. EFFECT ON MICROBIAL CELLS DURING STORAGE

14. EFFECT ON FLAVOR DURING STORAGE

15. BRIEF ABOUT CARBON DIOXIDE

17. DIFFERENT PHASE OF CARBON DIOXIDE

18. CURRENT SCENARIO OF ATMOSPHERIC CO₂

19. SEPARATION OF CARBON DIOXIDE FROM MIXTURE OF GASES

20. COMPARE WITH OTHER GASES

21. ADVANTAGES
• Gives fresh like food also after the storage with minimum energy
consumption.
• Elimination or reduction of heat damages to food.
• Improve the overall qualities of food materials.
• Low capital and operational cost.
• Waste free, environment friendly and energy efficient technology.
• Lower pressure and temperature required as compare to HPP.
Disadvantages
• False images of carbon dioxide.
• Low flow rate.
• Not possible at atmospheric conditions.
• Does not give complete inactivation of spoiled food product.

22. CONCLUSIONS
• This process is safe, economically adoptable, gives fresh like
food and retain the organoleptic properties of food materials.
• Till now it is not adopted by industries due to competitive
processes and also due to false image of carbon dioxide.
• Requires more research on this process.
• Also need to give attention toward the preservation of solid food
metarials.

23. REVIEWS
s.no. Journal/Book Researchers/Authors Volm/
ISBN
Publishers/year
Of publish
Chapter/article
1. Dense phase Carbon dioxide: food and pharmaceutical
application
Murat O.Balaban, Giovanna
Ferrentino
1118243323/
9781118243
323
John Wiley & Sons(2012) Introduction of DPCD process
2. Novel thermal and non-thermal technology for fluid food:
food science and technology international
P.J.Cullen, Brijesh K.Tiwari, Vasilis
P.Valdramids
O123814707/
9780123814
3323
Acdmic press(2007) Dense phase carbon dioxide
process for liquid foods
3. International journal of food microbiology L.Gonzalez, A.H.Geeraerd,
S.Spilljmbergo and others
117 In June 2010 High pressure co2 inactivation of
microorganism in food: the past,
present and future
4. Journal of the science of food & agriculture Gurbuz Gunes,Lisa K.blum,Joseph
H.Hotechkiss
85 In November 2005 Inactivation of yeast in grapes
juice using continuous phase co2
processing
5.www.co2crc.com.au