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Supercritical carbon dioxide (sc-CO₂) is a promising novel treatment that might be used in the food industry, such as sc-CO₂ pasteurisation and sc-CO₂ drying. Before sc-CO₂ treated foodstuffs may be introduced to European market, they have to be authorised according to novel food regulation. Therefore, the purpose of this paper is to give an overview of available literature data on sc-CO₂ treated fruits and vegetables, which might be used for novel food authorisation.

The paper is based on literature data available via Science Direct, EBSCO and Wiley concerning sc-CO₂ pasteurisation and drying of fruits/vegetables. Studies performed on animal foodstuffs were manually excluded, while articles related to novel foods and legislation were included in the study.

Database search resulted 34 articles related to microbiological and compositional/nutritional changes in sc-CO₂ treated foods. Obtained data indicated that sc-CO₂ pasteurisation is effective in inactivating microorganisms in liquids, while no general conclusion on the microbiological quality of sc-CO₂ pasteurised solid foods or sc-CO₂ dried foods could be made. Available literature data showed that sc-CO₂ pasteurisation did not result in significant compositional/nutritional changes in liquids, while for sc-CO₂ pasteurised solid foods or sc-CO₂ dried foods, one is not able to make common conclusions due to insufficient research data. Therefore, additional research and case-by-case study for each treated food have to be prepared.

This study is original to the extent that it brought together available information on sc-CO₂ pasteurised and dried foods, needed the novel food application.

Provides a survey about a new process for dyeing synthetic fibres and fabrics. The use of disperse dyes in supercritical carbon dioxide as a dyeing medium completely avoids water pollution and the need for drying. Presents laboratory results showing excellent levelness and fastnesses on the dyeing of polyethylene terephthalate and on polyamides. Describes the state of technical development.

The purpose of this paper is to research whether microstructure varieties of zones at welded joints pose a tremendous effect on its corrosion in SC-CO₂.

The interrelation between the corrosion and microstructure of base metal (BM), fine grain heat affected zone (FHAZ), coarse grain heat affected zone and weld metal (WM) in welded of X80 steel in water saturated supercritical CO₂ was studied by using optical microscope, weight loss test, electrochemical measurements and surface analytical techniques.

The all subzones of X80 weld joints were attacked by SC-CO₂ corrosion and showed flower-like corrosion scale spots consisted of granular FeCO₃. The most severe corrosion appeared at WM due to lower proportion of ferrite to pearlite, but the slightest corrosion displayed at BM. GHAZ with larger grains and more polygonal ferrite exhibited more severe corrosion than that at BM. Due to its smaller grain, FHAZ displayed comparatively more severe corrosion to that at BM.

There exists close interrelation between the corrosion and microstructure of the welded carbon steel in water saturated supercritical CO₂.