High-Pressure Homogenization Techniques in Food Products
Summary
High-pressure homogenization (HPH) encompasses a suite of non-thermal processing methods that apply extreme pressure, typically between 100 and 600 MPa, to fluid food matrices. Passage through specialised valves subjects the product to intense cavitation, shear forces and turbulence, resulting in particle-size reduction, cell disruption and enhanced mass transfer. These mechanical effects can inactivate microorganisms and enzymes while preserving sensory and nutritional attributes often lost during conventional heat treatment. Applications span fruit and vegetable juices, dairy and plant-protein beverages, emulsions and suspensions, with reported benefits including improved stability, viscosity modulation, enhanced extraction of bioactive compounds and extended shelf life. Advances in valve design and process integration have enabled continuous, high-throughput operation, addressing industry demands for minimal processing, sustainability and energy efficiency. The global significance of HPH is underscored by its role in generating “fresh-like” products, valorising by-products and facilitating clean-label innovations across diverse food sectors.
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High-Pressure Homogenization Techniques in Food Products publication trend
The graph below shows the total number of articles in high-pressure homogenization techniques in food products across all publications each year (not limited to Nature Index journals).
Technical terms
High-Pressure Homogenization (HPH): A non-thermal process using high pressure to disrupt particles and microorganisms, improving stability and extraction.
Ultra-High-Pressure Homogenization (UHPH): An intensified form of HPH operating at pressures above 300 MPa for further particle reduction and microbial inactivation.
Cavitation: Formation and collapse of vapour bubbles in a fluid under rapid pressure changes, generating shock waves that disrupt cells and particles.
Shear forces: Mechanical stresses induced by fluid layers moving at different velocities, contributing to cell lysis and droplet breakup.
Particle Size Distribution (PSD): The measurement of droplet or particle dimensions within a suspension, critical for texture and stability.
Zeta potential: Electrical potential at the slipping plane of dispersed particles, influencing colloidal stability and aggregation.
References
- Impact of ultra-shear technology on quality attributes of model dairy-pea protein dispersions with different fat levels. Current Research in Food Science (2023).
- Application of High-Pressure Homogenization for Apple Juice: An Assessment of Quality Attributes and Polyphenol Bioaccessibility. Antioxidants (2023).
- (Ultra) High Pressure Homogenization for Continuous High Pressure Sterilization of Pumpable Foods – A Review. Frontiers in Nutrition (2014).
- High pressure homogenization with a cooling circulating system: The effect on physiochemical and rheological properties, enzymes, and carotenoid profile of carrot juice. Food Chemistry (2021).
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