scholarly journals Effect of High Pressure Homogenization Process on Bacillus Stearothermophilus and Clostridium Sporogenes Spores in Skim Milk

2011 ◽  
Vol 1 ◽  
pp. 869-873 ◽  
Author(s):  
Cláudia R.G. Pinho ◽  
Mark A. Franchi ◽  
Alline A.L. Tribst ◽  
Marcelo Cristianinia
Keyword(s):  
High Pressure ◽  
Bacillus Stearothermophilus ◽  
Skim Milk ◽  
High Pressure Homogenization ◽  
Clostridium Sporogenes ◽  
Homogenization Process

scholarly journals Acetylation improves thermal stability and transmittance in FOLED substrates based on nanocellulose films

RSC Advances ◽  
2018 ◽  
Vol 8 (7) ◽  
pp. 3619-3625 ◽  
Author(s):  
Shuang Yang ◽  
Qiuxia Xie ◽  
Xiuyu Liu ◽  
Min Wu ◽  
Shuangfei Wang ◽  
...  
Keyword(s):  
Thermal Stability ◽  
High Pressure ◽  
Nanofibrillated Cellulose ◽  
High Pressure Homogenization ◽  
Mechanical Grinding ◽  
Homogenization Process ◽  
Softwood Pulp

Bleached softwood pulp was used to prepare nanofibrillated cellulose (NFC) by mechanical grinding and a high-pressure homogenization process.

scholarly journals Effect of Ultra High Pressure Homogenization on Alkaline Phosphatase and Lactoperoxidase Activity in Raw Skim Milk

2011 ◽  
Vol 1 ◽  
pp. 874-878 ◽  
Author(s):  
Cláudia R.G. Pinho ◽  
Mark A. Franchi ◽  
Alline A.L. Tribst ◽  
Marcelo Cristianini
Keyword(s):  
High Pressure ◽  
Alkaline Phosphatase ◽  
Skim Milk ◽  
High Pressure Homogenization ◽  
Ultra High Pressure

scholarly journals The Effect of pH and High-Pressure Homogenization on Droplet Size

2017 ◽  
Vol 2 (4) ◽  
pp. 110-122
Author(s):  
Ah Pis Yong ◽  
Md. Aminul Islam ◽  
Nurul Hasan
Keyword(s):  
High Pressure ◽  
Light Scattering ◽  
Droplet Size ◽  
Skim Milk ◽  
Egg Yolk ◽  
Continuous Phase ◽  
High Pressure Homogenization ◽  
Emulsion Droplets ◽  
Droplet Sizes ◽  
Basil Oil

The aims of this study are to revisit the effect of high pressure on homogenization and the influence of pH on the emulsion droplet sizes. The high-pressure homogenization (HPH) involves two stages of processing, where the first stage involves in blending the coarse emulsion by a blender, and the second stage requires disruption of the coarse emulsion into smaller droplets by a high-pressure homogenizer. The pressure range in this review is in between 10-500 MPa. The homogenised droplet sizes can be reduced by increasing the homogenization recirculation, and there is a threshold point beyond that by applying pressure only, the size cannot be further reduced. Normally, homogenised emulsions are classified by their degree of kinetic stability. Dispersed phase present in the form of droplets while continuous phase also known as suspended droplets. With a proper homogenization recirculation and pressure, a more kinetically stable emulsion can be produced. The side effects of increasing homogenization pressure are that it can cause overprocessing of the emulsion droplets where the droplet sizes become larger rather than the expected smaller size. This can cause kinetic instability in the emulsion. The droplet size is usually measured by dynamic light scattering or by laser light scattering technique. The type of samples used in this reviews are such as chocolate and vanilla based powders; mean droplet sizes samples; basil oil; tomato; lupin protein; oil; skim milk, soymilk; coconut milk; tomato homogenate; corn; egg-yolk, rapeseed and sunflower; Poly(4-vinylpyridine)/silica; and Complex 1 until complex 4 approaches from author case study. A relationship is developed between emulsion size and pH. Results clearly show that lower pH offers smaller droplet of emulsion and the opposite occurs when the pH is increased.

scholarly journals Enzymatic Coupled Mechanical Defibrillation Process for the Production of Corn (Zea Mays) Cob Microfibrillated Cellulose: Preparation, Characterization and Evaluation as Pickering Emulsifier for Oil-In-Water Emulsion

2021 ◽  
Author(s):  
Teck-Kim Tang ◽  
Yee-Ying Lee ◽  
Eng-Tong Phuah ◽  
Chin-Ping Tan ◽  
Sivaruby Kanagaratnam ◽  
...  
Keyword(s):  
High Pressure ◽  
Shear Viscosity ◽  
Microfibrillated Cellulose ◽  
High Pressure Homogenization ◽  
Corn Cob ◽  
Water Emulsion ◽  
Homogenization Process ◽  
Oil In Water ◽  
High Pressure Homogenizer ◽  
Oil In Water Emulsion

Abstract Microfibrillated cellulose (MFC) is a type of nanocellulose having multiple functionalities. Typically, MFC was produced from mechanical high pressure homogenization process. However, this process is energy intensive and the fibrous nature of MFC often causes instrument blockage. The present study aims to utilize endoglucanse enzyme as environmentally friendly approach to pretreat fiber structure prior to undergoing mechanical defibrillation for the production of MFC from corn cob. Alkaline and bleached pretreated corn cob was treated with endoglucanase Fibercare R from 0% to 2.5% before passing through high pressure homogenizer. It was found that incorporation of 0.02% of endoglucanase was sufficient to soften the corn cob cellulose and further prevent the blockage of homogenizer. Subsequently, the 0.02% endoglucanse treated corn cob was passed through different cycles of homogenization from 0 cycle to 10 cycle for MFC production. It was observed that the water retention, zeta potential and shear viscosity of the MFC increases with homogenization cycle. MFC produced had a gel like consistency. Next, emulsifying stabilizing properties of MFC produced from cycle 0 to cycle 10 as well as their amount from 0 % to 1% were also assessed. Increase in homogenization cycle and the amount of MFC promote emulsion stability as observed from the low creaming index which is mainly attributed to the high shear viscosity and G’G’’ crossover of the emulsion. In all, the MFC derived from corn cob via enzymatic coupled with high pressure homogenization process has the potential to be used as gel like stabilizer in oil-in-water food emulsion system.

Enhancement of Saccharification Yield of Ulva pertusa Kjellman by High Pressure Homogenization Process for Bioethanol Production

KSBB Journal ◽  
2011 ◽  
Vol 26 (5) ◽  
pp. 400-406
Author(s):  
Woon-Yong Choi ◽  
Choon-Geun Lee ◽  
Ju-Hee Ahn ◽  
Yong-Chang Seo ◽  
Sang-Eun Lee ◽  
...  
Keyword(s):  
High Pressure ◽  
Ulva Pertusa ◽  
High Pressure Homogenization ◽  
Bioethanol Production ◽  
Homogenization Process ◽  
Saccharification Yield

scholarly journals Microencapsulation of Lactobacillus plantarum NRRL B-1927 with Skim Milk Processed via Ultra-High-Pressure Homogenization

Molecules ◽  
2020 ◽  
Vol 25 (17) ◽  
pp. 3863 ◽  
Author(s):  
Kevin E. Mis Solval ◽  
George Cavender ◽  
Nan Jiang ◽  
Jinru Chen ◽  
Rakesh Singh
Keyword(s):  
High Pressure ◽  
Lactobacillus Plantarum ◽  
Freeze Drying ◽  
Skim Milk ◽  
Cost Effective ◽  
High Pressure Homogenization ◽  
Particle Agglomeration ◽  
Mixed Flow ◽  
Protective Properties ◽  
Ultra High Pressure

Several health benefits are associated with the consumption of probiotic foods. Lyophilized probiotic cultures are commonly used to manufacture probiotic-containing products. Spray drying (SDR) is a cost-effective process to microencapsulate probiotics. However, the high temperatures of the drying air in SDR can inactivate significant numbers of probiotic cells. Ultra-high-pressure homogenization (UHPH) processing can modify the configuration of proteins found in skim milk which may increase its protective properties as microencapsulating agent towards probiotic cells during SDR. The aim of this study was to evaluate the effect of microencapsulating probiotic Lactobacillus plantarum NRRL B-1927 (LP) with UHPH-treated skim milk after SDR or freeze drying (FD). Dispersions containing LP were made with either UHPH-treated (at 150 MPa or 300 MPa) or untreated skim milk and dried via concurrent SDR (CCSD), mixed-flow SDR (MXSD) or FD. Higher cell survival (%) of LP was found in powders microencapsulated with 150 MPa-treated skim milk than in those microencapsulated with non-UHPH-treated and 300 MPa-treated skim milk via FD followed by MXSD and CCSD, respectively. Increasing UHPH pressures increased the particle size of powders produced via CCSD; and reduced particle agglomeration of powders produced via MXSD and FD. This study demonstrated that UHPH processes improves the effectiveness of skim milk as a microencapsulating agent for LP, creating powders that could be used in probiotic foods.

Human Norovirus Surrogate Reduction in Milk and Juice Blends by High Pressure Homogenization

2012 ◽  
Vol 75 (11) ◽  
pp. 1984-1990 ◽  
Author(s):  
KATIE MARIE HORM ◽  
FEDERICO MIGUEL HARTE ◽  
DORIS HELEN D'SOUZA
Keyword(s):  
High Pressure ◽  
Orange Juice ◽  
Skim Milk ◽  
Pomegranate Juice ◽  
High Pressure Homogenization ◽  
Murine Norovirus ◽  
High Demand ◽  
Human Norovirus ◽  
Processing Technologies ◽  
Novel Processing

Novel processing technologies such as high pressure homogenization (HPH) for the inactivation of foodborne viruses in fluids that retain nutritional attributes are in high demand. The objectives of this research were (i) to determine the effects of HPH alone or with an emulsifier (lecithin) on human norovirus surrogates—murine norovirus (MNV-1) and feline calicivirus (FCVF9)—in skim milk and orange juice, and (ii) to determine HPH effects on FCV-F9 and MNV-1 in orange and pomegranate juice blends. Experiments were conducted in duplicate at 0, 100, 200, 250, and 300 MPa for <2 s and plaque was assayed in duplicate. In milk, FCV-F9 was reduced by ≥4 and ~1.3 log PFU/ml at 300 and 250 MPa, respectively, and ≥4- and ~1-log PFU/ml reductions were obtained in orange juice at 300 and 250 MPa, respectively. In orange juice or milk combined with lecithin, FCVF9 was reduced to nondetectable levels at 300 MPa, and by 1.77 and 0.78 log PFU/ml at 250 MPa. MNV-1 in milk was reduced by ~1.3 log PFU/ml only at 300 MPa, and by ~0.8 and ~0.4 log PFU/ml in orange juice at 300 and 250 MPa, respectively. MNV-1 in milk or orange juice containing lecithin at 300 MPa showed 1.32- and 2.5-log PFU/ml reductions, respectively. In the pomegranate-orange juice blend, FCV-F9 was completely reduced, and MNV-1 was reduced by 1.04 and 1.78 log PFU/ml at 250 and 300 MPa, respectively. These results show that HPH has potential for commercial use to inactivate foodborne virus surrogates in juices.

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