Technological aspects and potential applications of (ultra) high-pressure homogenisation

Impact of high pressure homogenisation (HPH) on inulin gelling properties, stability and development during storage

“…Our results are in accordance with many authors that demonstrated the fluid outlet temperature linearly increases as the homogenisation pressure increases (Pereda, Ferragut, Buffa, Guamis, & Trujillo, 2008). This effect is partly caused by the adiabatic heating, due to the rapid pressurisation, but mainly by the kinetic energy produced by the shear, impact, cavitation and turbulence forces, that is transformed into thermic energy (Donsì, Ferrari, & Maresca, 2009;Dumay et al, 2013;Pereda, 2008).…”

“…High pressure homogenisation (HPH) is an emerging technology based on the same principles as traditional homogenisation but working on much higher pressures. While conventional homogenisers normally operate at mild pressures (20e50 MPa), advances in design and materials have allowed increasing the processing pressure up to 400 MPa (Dumay et al, 2013). The physical forces including cavitation, turbulence, impingement, shear stresses, pressure gradient and also extensional shear are thus enhanced (Floury, Bellettre, Legrand, & Desrumaux, 2004).…”

Preservation of Strawberry Juice by Dynamic High-Pressure Processing

“…DHP 처리 중 투입된 시료는 챔버의 좁 은 통로를 통과하는 동안 압력 변화, 공동작용(cavitation), 높은 전단응력 등의 물리적 작용을 받게 되고 (13,14), 식품 내 존재하 는 미생물들은 이러한 작용에 의해 세포벽이 붕괴되어 사멸되게 된다 (15).…”

Innovative Ingredients and Emerging Technologies for Controlling Ice Recrystallization, Texture, and Structure Stability in Frozen Dairy Desserts: A Review

“…This leads to better foaming capacity and increased fat droplet stability throughout ageing (Goff 1997). High pressure (HPH) and ultra-high pressure (UHPH) homogenisers operating at pressures up to 200 MPa have been successfully for the production of a broad range of dairy products such as milk, dairy emulsions, yogurt and cheese (Dumay et al, 2013). Size reduction, control of phase separation emulsification, partial protein denaturation and modification of biopolymer's structural conformation have been reported to occur by the implementation of HPH/UHPH (Dumay et al, 2013).…”