hkr.sePublikasjoner
Endre søk
RefereraExporteraLink to record
Permanent link

Direct link
Referera
Referensformat
  • apa
  • harvard1
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Annet format
Fler format
Språk
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Annet språk
Fler språk
Utmatningsformat
  • html
  • text
  • asciidoc
  • rtf
Can high-pressure homogenization cause thermal degradation to nutrients?
Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för mat- och måltidsvetenskap.ORCID-id: 0000-0002-0002-661X
2019 (engelsk)Inngår i: Journal of Food Engineering, ISSN 0260-8774, E-ISSN 1873-5770, Vol. 240, s. 133-144Artikkel i tidsskrift (Fagfellevurdert) Published
Abstract [en]

Although originally developed for fat globule disruption in dairy applications, high-pressure homogenizers are extensively used in other food processing applications. Two newer applications are in forming nanoemulsion for delivering supplemented nutrients and as a preservation technique, both using higher pressures than traditional applications. This has raised concern that friction heat created in the homogenizer causes thermal degradation to temperature sensitive molecules such as nutrients. This contribution uses a numerical model to give insight into temperature profiles for drops in a homogenizer valve and investigates when homogenization at elevated pressures is expected to cause thermal degradation. A fast method for estimating the extent of degradation for a given application is also proposed. It is concluded that no thermal degradation is expected inside the valve, almost regardless of operating conditions, due to the short residence time. Provided that cooling is applied after the homogenizer, degradation downstream of the valve can also be avoided.

sted, utgiver, år, opplag, sider
2019. Vol. 240, s. 133-144
Emneord [en]
High-pressure homogenization, Emulsion, Emulsification, Nutrients, Thermal degradation
HSV kategori
Identifikatorer
URN: urn:nbn:se:hkr:diva-18802DOI: 10.1016/j.jfoodeng.2018.07.024ISI: 000447479700015OAI: oai:DiVA.org:hkr-18802DiVA, id: diva2:1260095
Tilgjengelig fra: 2018-11-01 Laget: 2018-11-01 Sist oppdatert: 2018-11-01bibliografisk kontrollert

Open Access i DiVA

Fulltekst mangler i DiVA

Andre lenker

Forlagets fulltekst

Søk i DiVA

Av forfatter/redaktør
Håkansson, Andreas
Av organisasjonen
I samme tidsskrift
Journal of Food Engineering

Søk utenfor DiVA

GoogleGoogle Scholar

doi
urn-nbn

Altmetric

doi
urn-nbn
Totalt: 811 treff
RefereraExporteraLink to record
Permanent link

Direct link
Referera
Referensformat
  • apa
  • harvard1
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Annet format
Fler format
Språk
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Annet språk
Fler språk
Utmatningsformat
  • html
  • text
  • asciidoc
  • rtf