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Imprint
Homogenization by means of ultra-high pressure, a continuous process for food products with new qualities.
Project
Project code: MRI-LBV-08-01
Contract period: 01.01.2001
- 31.12.2017
Purpose of research: Applied research
In contrast to high-pressure pasteurization low pressures around 300 MPa are applied here dynamically (continuously) in this novel, sustainable process. The effects are particle size diminution, crushing, heating and in consequence microbial disinfection and changes in macromolecular structures. Since the process is happening within fractions of a second, quality losses are minimized. However, there still may be changes: for example, affecting the texture, or formation of nanoparticles, altered functional properties in macromolecular substances, e.g. increased retention of hydrophilic molecules. Thus for every product safety aspects have to be assessed. LBV investigates the impact on the stability of food ingredients, the exclusion or minimizing unwanted side effects and provides data for risk assessment.
Section overview
Subjects
- Food Processing
Framework programme
Funding programme
Excutive institution
MRI - Department of Food and Bio Process Engineering (MRI-LBV)
