Food processing by high-pressure homogenization

Research output: Chapter in Book/Report/Conference proceedingChapter

27 Scopus citations


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
Number of pages19
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


Dive into the research topics of 'Food processing by high-pressure homogenization'. Together they form a unique fingerprint.

Cite this