The present and future of ultra-high pressure homogenisation
- Like
- Digg
- Del
- Tumblr
- VKontakte
- Buffer
- Love This
- Odnoklassniki
- Meneame
- Blogger
- Amazon
- Yahoo Mail
- Gmail
- AOL
- Newsvine
- HackerNews
- Evernote
- MySpace
- Mail.ru
- Viadeo
- Line
- Comments
- Yummly
- SMS
- Viber
- Telegram
- Subscribe
- Skype
- Facebook Messenger
- Kakao
- LiveJournal
- Yammer
- Edgar
- Fintel
- Mix
- Instapaper
- Copy Link
Posted: 20 August 2020 | Eduardo Puértolas, Elena Santacruz, Saioa Alvarez-Sabatel, Sonia Garcia | 1 comment
AZTI researchers tell New Food about the opportunities of an emerging technology and the work in progress to develop it for commercial use.
Ultra-high pressure homogenisation (UHPH) is an emerging technology with potential application as an alternative to conventional thermal pasteurisation and/or sterilisation in pumpable foods, eg, milks, juices, sauces, etc. Beyond its application to improve the safety of these goods, the high magnitude of the applied forces can lead to other useful applications such as enzyme inactivation, physical stabilisation, texturisation, functionalisation of some ingredients, or the preservation and extraction of compounds of interest. The combination of all these applications, together with the advances on the scaling-up of this technology for industrial necessities, puts this tech in a promising competitive position.
Im very interested in the application of this technology in the meat industry. Ive worked with similar systems for some time now and would love to contact a manufacturer of this equipment. My mail adres is ebenvt at (@) gmail.com