scholarly journals Potential of High Pressure Homogenization and Functional Strains for the Development of Novel Functional Dairy Foods

2018 ◽  
Author(s):  
Francesca Patrignani ◽  
Lorenzo Siroli ◽  
Diana I. Serrazanetti ◽  
Rosalba Lanciotti
Keyword(s):  
High Pressure ◽  
High Pressure Homogenization ◽  
Dairy Foods

High-Pressure Homogenization Alters Physicochemical Properties and In Vitro Digestibility of Chinese Yam (Dioscorea Opposita Thunb.) Starch

2018 ◽  
Vol 18 (1) ◽  
pp. 10-15
Author(s):  
Wang Yi-Wei ◽  
He Yong-Zhao ◽  
An Feng-Ping ◽  
Huang Qun ◽  
Zeng Feng ◽  
...  
Keyword(s):  
High Pressure ◽  
Physicochemical Properties ◽  
Starch Content ◽  
In Vitro Digestibility ◽  
High Pressure Homogenization ◽  
Starch Granules ◽  
Cross Polarization ◽  
Chinese Yam ◽  
Crystal Type

In this study, Chinese yam starch-water suspension (8%) were subjected to high-pressure homogenization (HPH) at 100 MPa for increasing cycle numbers, and its effect of on the physicochemical properties of the starch was investigated. Results of the polarizing microscope observations showed that the starch granules were disrupted (i.e. greater breakdown value) after HPH treatment, followed by a decrease in cross polarization. After three HPH cycles, the crystallinity of starch decreased, while the crystal type remained unaltered. Meanwhile, the contents of rapidly digestible starch and slowly digestible starch were increased. On the contrary, resistant starch content was decreased. Our results indicate that HPH treatment resulted in reduction of starch crystallinity and increase of starch digestibility.

scholarly journals Cavitation patterns in high-pressure homogenization nozzles with cylindrical orifices: Influence of mixing stream in Simultaneous Homogenization and Mixing

2021 ◽  
Author(s):  
V. Gall ◽  
E. Rütten ◽  
H. P. Karbstein
Keyword(s):  
High Pressure ◽  
Process Design ◽  
High Speed ◽  
State Of The Art ◽  
Back Pressure ◽  
High Pressure Homogenization ◽  
Unit Operation ◽  
Mixing Chamber ◽  
Cavitation Intensity ◽  
Droplet Sizes

AbstractHigh-pressure homogenization is the state of the art to produce high-quality emulsions with droplet sizes in the submicron range. In simultaneous homogenization and mixing (SHM), an additional mixing stream is inserted into a modified homogenization nozzle in order to create synergies between the unit operation homogenization and mixing. In this work, the influence of the mixing stream on cavitation patterns after a cylindrical orifice is investigated. Shadow-graphic images of the cavitation patterns were taken using a high-speed camera and an optically accessible mixing chamber. Results show that adding the mixing stream can contribute to coalescence of cavitation bubbles. Choked cavitation was observed at higher cavitation numbers σ with increasing mixing stream. The influence of the mixing stream became more significant at a higher orifice to outlet ratio, where a hydraulic flip was also observed at higher σ. The decrease of cavitation intensity with increasing back-pressure was found to be identical with conventional high-pressure homogenization. In the future, the results can be taken into account in the SHM process design to improve the efficiency of droplet break-up by preventing cavitation or at least hydraulic flip.

Impact of high-pressure homogenization on the microstructure and rheological properties of citrus fiber

2020 ◽  
Vol 0 (0) ◽  
Author(s):  
Dianbin Su ◽  
Xin-Di Zhu ◽  
Yong Wang ◽  
Dong Li ◽  
Li-Jun Wang
Keyword(s):  
Particle Size ◽  
High Pressure ◽  
Rheological Properties ◽  
Binding Capacity ◽  
Loss Modulus ◽  
High Pressure Homogenization ◽  
Carreau Model ◽  
Hydration Properties ◽  
Water Binding ◽  
Water Holding

Abstract Citrus fiber dispersion with different concentrations (5–25 g/kg) was treated by high-pressure homogenization (90 and 160 MPa) for two cycles. The particle size distribution, hydration properties of powders, morphology and rheological measurements were carried out to study the microstructure and rheological properties changes by high-pressure homogenization (HPH). In conclusion, the HPH can reduce the particle size of fiber, improve the water holding capacity and water binding capacity. Furthermore, fiber shape can be modified from globular cluster to flake-like slices, and tiny pores can be formed on the surface of citrus fiber. The apparent viscosity, storage modulus and loss modulus were increased by HPH whereas the activation energy was reduced. The Hershcel–Bulkley model, Carreau model and Power Law mode were selected to evaluate the rheological properties.

Enzymatic Hydrolysis Combined with Mechanical Shearing and High-Pressure Homogenization for Nanoscale Cellulose Fibrils and Strong Gels

2007 ◽  
Vol 8 (6) ◽  
pp. 1934-1941 ◽  
Author(s):  
M. Pääkkö ◽  
M. Ankerfors ◽  
H. Kosonen ◽  
A. Nykänen ◽  
S. Ahola ◽  
...  
Keyword(s):  
High Pressure ◽  
Enzymatic Hydrolysis ◽  
High Pressure Homogenization ◽  
Cellulose Fibrils ◽  
Mechanical Shearing

scholarly journals Impact of High-Pressure Homogenization Parameters on Physicochemical Characteristics, Bioactive Compounds Content, and Antioxidant Capacity of Blackcurrant Juice

Molecules ◽  
2021 ◽  
Vol 26 (6) ◽  
pp. 1802
Author(s):  
Bartosz Kruszewski ◽  
Katarzyna Zawada ◽  
Piotr Karpiński
Keyword(s):  
High Pressure ◽  
Vitamin C ◽  
Antioxidant Capacity ◽  
Bioactive Compounds ◽  
Titratable Acidity ◽  
Physicochemical Characteristics ◽  
Food Preservation ◽  
Inlet Temperature ◽  
High Pressure Homogenization

High-pressure homogenization (HPH) is one of the food-processing methods being tested for use in food preservation as an alternative to pasteurization. The effects of the HPH process on food can vary depending on the process parameters used and product characteristics. The study aimed to investigate the effect of pressure, the number of passes, and the inlet temperature of HPH processing on the quality of cloudy blackcurrant juice as an example of food rich in bioactive compounds. For this purpose, the HPH treatment (pressure of 50, 150, and 220 MPa; one, three, and five passes; inlet temperature at 4 and 20 °C) and the pasteurization of the juice were performed. Titratable acidity, pH, turbidity, anthocyanin, vitamin C, and total phenolics content, as well as colour, and antioxidant activity were measured. Heat treatment significantly decreased the quality of the juice. For processing of the juice, the best were the combinations of the following: one pass, the inlet temperature of 4 °C, any of the used pressures (50, 150, and 220 MPa); and one pass, the inlet temperature of 20 °C, and the pressure of 150 MPa. Vitamin C and anthocyanin degradation have been reported during the HPH. The multiple passes of the juice through the machine were only beneficial in increasing the antioxidant capacity but negatively affected the colour stability.

High-pressure homogenization influences the functional properties of protein from oyster (Crassostrea gigas)

LWT ◽  
2021 ◽  
pp. 112107
Author(s):  
Zhaofang Liu ◽  
Zixuan Guo ◽  
Di Wu ◽  
Xu Fei ◽  
Hesham R. Ei-Seedi ◽  
...  
Keyword(s):  
High Pressure ◽  
Functional Properties ◽  
Crassostrea Gigas ◽  
High Pressure Homogenization
Sign in / Sign up

Export Citation Format

Share Document