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High-pressure homogenization in food processing

Abstract : (Ultra) high pressure homogenization ((U)HPH) processing, also called dynamic high pressure processing, provides opportunity to promote sustainable food processing and meet the current challenge to ensure the availability of sufficient, safe, nutritious, tasty, and convenient food to the rapidly expanding and more affluent population. This continuous processing dedicated to liquid and characterized by the combination of physical, hydrodynamic, and thermal effects is presented with a specific focus on the technological developments opening new application opportunities. Three eco-friendly applications of this processing in food sector are developed to demonstrate that dynamic high-pressure processing has the key features characterizing a clean and green processing. An overview on the application of (U)HPH processing to extract natural compounds from suspended particles, to design extremely stable submicron emulsions, and to stabilize nonthermally liquid foods is therefore proposed.
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https://hal.inrae.fr/hal-03127944
Contributor : Dominique Fournier <>
Submitted on : Monday, February 1, 2021 - 6:57:43 PM
Last modification on : Friday, February 5, 2021 - 3:50:38 AM

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Dominique Chevalier-Lucia, Laetitia Picart-Palmade. High-pressure homogenization in food processing. Green Food Processing Techniques, Elsevier, pp.139-157, 2019, 978-0-12-815353-6. ⟨10.1016/B978-0-12-815353-6.00005-7⟩. ⟨hal-03127944⟩

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