Sterilization and Preservation Using Supercritical Carbon Dioxide: Applications of Supercritical Carbon Dioxide

This book is intended to be used as a graduate textbook for students  pursuing courses in food safety and technology, and food process  engineering. It is a useful supplementary resource in sterilization of  biomaterials and biomedical devices, and management of biological and  biomedical wastes. It covers the fundamentals of sterilization and  preservation. It further discusses the classification of foods,  biomaterials, and microorganisms. The contents also present the  supercritical carbon dioxide (SC CO₂) technology as one of the emerging  technologies, which has great potential in the food and pharmaceutical  industries. It discusses the SC CO₂ technology, its advantages over the  prevalent methods for sterilization and stabilization, the processing  techniques and selection of process parameters, and the effectiveness of  the use of this technology for the aforementioned objectives. It also  contains a few case studies. It is a useful textbook for students  aspiring for specialized courses in the disciplines of food processing  and preservation.