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Food Processing by High-Pressure Homogenization

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High Pressure Processing of Food

Part of the book series: Food Engineering Series ((FSES))

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.

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Authors and Affiliations

  1. Pennsylvania State University, 331 Rodney A. Erickson Food Science Building, University Park, PA, 16802, USA

    Federico Harte (Associate Professor of Food Science)

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  1. Federico Harte
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Correspondence to Federico Harte .

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Editors and Affiliations

  1. Dept of Food Ag Biological Engineering, CFAES Dept Food Science & Technology, Columbus, Ohio, USA

    V.M. Balasubramaniam

  2. Center for Nonthermal Processing of Food, Washington State University, Pullman, Washington, USA

    Gustavo V. Barbosa-Cánovas

  3. Formerly Unilever R&D, Bilthoven, Utrecht, The Netherlands

    Huub L.M. Lelieveld

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Harte, F. (2016). Food Processing by High-Pressure Homogenization. In: Balasubramaniam, V., Barbosa-Cánovas, G., Lelieveld, H. (eds) High Pressure Processing of Food. Food Engineering Series. Springer, New York, NY. https://doi.org/10.1007/978-1-4939-3234-4_7

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