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Engineering Process Characterization of High-Pressure Homogenization—from Laboratory to Industrial Scale

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Abstract

Fluid foods are a rapidly growing segment serving the needs of consumers’ healthy life style. Though high-pressure pasteurized beverages have been recently commercialized, the batch nature of the technology has been a hurdle for wider adaptation of the technology for high-throughput commodity-oriented beverage products. Further development of continuous flow through high-pressure processing methods is desired. High-pressure homogenization (HPH) consists of forcing a pressurized fluid to flow through a minute gap, which not only homogenizes the fluid but also increases the fluid’s temperature. HPH offers the possibility of combining homogenization and preservation into a single unit operation. By manipulating initial temperature and applied pressure, HPH treatment can be used to pasteurize or sterilize the product. This work critically examines the efforts in understanding fundamental process engineering aspects of HPH, including pressure-thermal process characterization, valve design (gap size and pressure relation), flow pattern, temperature history, and residence time distribution. This review will also highlight the HPH impact on food quality and bioactive compound retention. Quality aspects examined include particle size distribution and microbial and enzyme inactivation. The insight gained by this review will assist readers to gain a better appreciation of the HPH process design and system scale-up.

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Abbreviations

AMG:

Amyloglucosidase

CFD:

Computational fluid dynamics

GO:

Glucose oxidase

HPH:

High-pressure homogenization

HPP:

High pressure processing

NP:

Neutral protease

PEF:

Pulse electric field

PEL:

Pectate lyase

PME:

Pectin methyl esterase

PPO:

Polyphenoloxidase

RTD:

Residence time distribution

SH:

Standard homogenization

TR:

Trypsin

UHT:

Ultra-high-temperature

β-Gal:

β-Galactosidase

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Acknowledgements

Research support for OSU Food Safety Engineering Laboratory (http://u.osu.edu/foodsafetyeng/) provided, in part, by USDA National Institute for Food and Agriculture HATCH project, Ohio Agricultural Research and Development Corporation (OARDC), and the food industry. References to commercial products or trade names are made with the understanding that no endorsement or discrimination by The Ohio State University is implied.

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Authors and Affiliations

  1. Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Court, Columbus, OH, 43210, USA

    Sergio I. Martínez-Monteagudo, Bing Yan & V. M. Balasubramaniam

  2. Dairy and Food Science Department, Alfred Dairy Science Hall, South Dakota State University, Brookings, SD, 57007, USA

    Sergio I. Martínez-Monteagudo

  3. Department of Food Agricultural and Biological Engineering, The Ohio State University, 2015 Fyffe Court, Columbus, OH, 43210, USA

    V. M. Balasubramaniam

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  1. Sergio I. Martínez-Monteagudo
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  2. Bing Yan
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  3. V. M. Balasubramaniam
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Correspondence to V. M. Balasubramaniam.

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Martínez-Monteagudo, S.I., Yan, B. & Balasubramaniam, V.M. Engineering Process Characterization of High-Pressure Homogenization—from Laboratory to Industrial Scale. Food Eng Rev 9, 143–169 (2017). https://doi.org/10.1007/s12393-016-9151-5

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  • DOI: https://doi.org/10.1007/s12393-016-9151-5

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