FIELD: food-processing industry.
SUBSTANCE: method involves filling the entire volume of working vessel with product without formation of air plugs; saturating product with gas or gaseous mixture while continuously creating pressure of from 0.5 to 6 MPa; providing holding for time interval of from 1 s to 60 min at temperature, which does not deteriorate biological value of product; relieving pressure to atmospheric pressure value for time interval of at least 1 s.
EFFECT: increased efficiency in controlling of microorganisms in liquid food products while keeping biological value of product, simplified disinfecting procedure and reduced consumption of energy.
6 ex
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