Food Processing by High-Pressure Homogenization

Homogenization has long been utilized in the food industry to reduce heterogeneity in fluid systems. More recently, novel high-pressure technologies, such as high-pressure homogenization and high-pressure jet processing, have been developed, enabling pressures exceeding 100 MPa to be applied to continuous liquid flows. At these pressures, factors such as high hydrostatic pressure, shear stress, cavitation, turbulence, impingement, and temperature increases can significantly influence food systems. These technologies have demonstrated potential for enhancing the safety and functionality of fluid foods by affecting proteins, polysaccharides, microorganisms, and emulsions. This chapter aims to review studies involving these pressurization systems, highlighting their potential applications in the food industry while addressing key challenges associated with their implementation.