24. Effects of Dense Phase CO2 on Quality Attributes of Beverages

  1. Howard Q. Zhang2,
  2. Gustavo V. Barbosa-Cánovas3,
  3. V.M. Balasubramaniam4,5,
  4. C. Patrick Dunne6,
  5. Daniel F. Farkas7 and
  6. James T.C. Yuan8
  1. Sibel Damar and
  2. Murat O. Balaban

Published Online: 20 APR 2011

DOI: 10.1002/9780470958360.ch24

Nonthermal Processing Technologies for Food

Nonthermal Processing Technologies for Food

How to Cite

Damar, S. and Balaban, M. O. (2010) Effects of Dense Phase CO2 on Quality Attributes of Beverages, in Nonthermal Processing Technologies for Food (eds H. Q. Zhang, G. V. Barbosa-Cánovas, V.M. Balasubramaniam, C. P. Dunne, D. F. Farkas and J. T.C. Yuan), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780470958360.ch24

Editor Information

  1. 2

    USDA Western Regional Research Center, 800 Buchanan St., Albany, CA 94710, USA

  2. 3

    Center for Nonthermal Processing of Food, Washington State University, Pullman, WA 99164-6120, USA

  3. 4

    Department of Food Science and Technology, USA

  4. 5

    Department of Food Agricultural and Biological Engineering, The Ohio State University, 333 Parker Food Science and Technology Building, 2015 Fyffe Court, Columbus, OH 43210-1007, USA

  5. 6

    Science, Technology and Applied Research Directorate, U.S Army Natick Soldier R, D & E Center, 15 Kansas Street, Natick, MA 01760, USA

  6. 7

    Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331-6602, USA

  7. 8

    Pepsico Beverages & Foods, 100 Stevens Avenue, Valhalla, NY 10595, USA

Author Information

  1. University of Alaska Fairbanks, 118 Trident Way, Kodiak, AK 99615, USA

Publication History

  1. Published Online: 20 APR 2011
  2. Published Print: 31 DEC 2010

ISBN Information

Print ISBN: 9780813816685

Online ISBN: 9780470958360



  • effects of dense phase CO2 on quality attributes of beverages;
  • dense phase CO2 (DPCD) technology - a cold pasteurization method, using antimicrobial effects of CO2 under high pressure;
  • DPCD, inactivating pathogens, spoilage organisms and enzymes - affecting quality of food products;
  • studies on enzyme inactivation, good potential - for use of DPCD, in fruit and vegetable processing;
  • DPCD treatment systems - several batch, semicontinuous, and continuous systems, used in DPCD applications;
  • typical batch DPCD treatment system;
  • continuous microbubble DPCD system;
  • orange juice quality after DPCD treatment;
  • grape juice, preserved by thermal pasteurization - chemical preservatives in grape juice products and wine making;
  • commercial DPCD systems available - continuous flow system, developed by Praxair Co. (Chicago, IL) and a continuous membrane contactor system


This chapter contains sections titled:

  • Introduction

  • DPCD Treatment Systems

  • Orange Juice Quality after DPCD Treatment

  • Grape Juice Quality after DP-CO2 Treatment

  • Quality of Beer after DPCD Treatment

  • Sensory Evaluation and Flavor Profile of Coconut Water after DPCD Treatment

  • Future Outlook

  • References