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Can high-pressure homogenization cause thermal degradation to nutrients?
Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, Faculty of Natural Science, Avdelningen för mat- och måltidsvetenskap.ORCID iD: 0000-0002-0002-661X
2019 (English)In: Journal of Food Engineering, ISSN 0260-8774, E-ISSN 1873-5770, Vol. 240, p. 133-144Article in journal (Refereed) 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.

Place, publisher, year, edition, pages
2019. Vol. 240, p. 133-144
Keywords [en]
High-pressure homogenization, Emulsion, Emulsification, Nutrients, Thermal degradation
National Category
Engineering and Technology
Identifiers
URN: urn:nbn:se:hkr:diva-18802DOI: 10.1016/j.jfoodeng.2018.07.024ISI: 000447479700015OAI: oai:DiVA.org:hkr-18802DiVA, id: diva2:1260095
Available from: 2018-11-01 Created: 2018-11-01 Last updated: 2018-11-01Bibliographically approved

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Håkansson, Andreas
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Research Environment Food and Meals in Everyday Life (MEAL)Avdelningen för mat- och måltidsvetenskap
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CiteExportLink to record
Permanent link

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Citation style
  • apa
  • harvard1
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf