Abstract
The application of dense phase carbon dioxide for the pasteurizationof liquid foods has fostered research in the study of the phase behaviorof systems in which CO2 is in contact with liquid foods of different compositionsin different processing conditions of pressure and temperature. CO2solubility in liquid phase is the key parameter for proper design of theseprocesses. In this chapter, a review of the systems designed to experimentallymeasure CO2 solubility and the resulting experimental data arereported starting from the results of CO2 solubility in water and continuingwith more complex aqueous solutions.