Food processing by high-pressure homogenization

Research output: Chapter in Book/Report/Conference proceedingChapter

7 Scopus citations

Abstract

High-pressure homogenization is applied to liquid foods by devices that consist of a positive displacement pump (usually a plunger-type pump) and one or more restrictions to flow (stages) created by valves or nozzles. This chapter reviews various valves utilized in high-pressure homogenization of liquid foods. The impact of high-pressure homogenization on various functional properties of protein and polysaccharides and microbial safety of pressure homogenized products is discussed.

Original languageEnglish (US)
Title of host publicationFood Engineering Series
PublisherSpringer
Pages123-141
Number of pages19
DOIs
StatePublished - Jan 1 2016

Publication series

NameFood Engineering Series
ISSN (Print)1571-0297

All Science Journal Classification (ASJC) codes

  • Food Science
  • Bioengineering
  • Process Chemistry and Technology
  • Mechanical Engineering

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