日本九州大学的研究人员最近开发出利用超临界状态下二氧化碳产生的活跃分子对液体食品进行杀菌处理的新方法。与过去的高温加热灭菌法相比，这种方法简单实用，不仅降低了对能源的消耗，而且做到了不影响食品原有风味。新方法首先将待检液体如果汁、啤酒倒入加压处理槽中，然 Researchers at Japan’s Kyushu University recently developed a new method to sterilize liquid foods using active molecules produced by carbon dioxide in the supercritical state. Compared with the past high-temperature heat sterilization method, this method is simple and practical, not only reduces the energy consumption, but also does not affect the original flavor of food. The new method will be the first liquid to be seized juice, beer into the pressure tank, then