Effect of High Pressure Homogenization (HPH)

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High Pressure Homogenization (HPH)
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Effect of High Pressure Homogenization
High pressure homogenization (HPH) is a
non-thermal technology that has been widely
studied as a partial or total substitute for
thermal food processing. High-pressure
homogenizers generally consist of a high-pressure
pump, mostly in the form of a one- to
three-piston plunger pump which can be
electrically or pneumatically actuated, an
interaction assembly, and a cooling unit.
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Types of High Pressure Homogenization
5 main Types of high pressure homogenization

• High-speed mixers
• Pressure homogenizers
• Colloid mills
• Ultrasonic homogenizers
• Hydro shear homogenizers microfluidisers

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Benefits of High Pressure Homogenization
Keep reading to learn about the benefits of high
pressure homogenization

• Customizable Forces to Optimize Results
• Hot Cold Homogenization Options
• Smaller Particle Sizes Than Other Equipment

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High Pressure Homogenization Application
Homogenizers provide benefits for the following
applications

• High Pressure Pasteurization
• Particle size reduction
• Micro/nano emulsions
• Dispersions
• Cell disruption

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Used of high pressure High Pressure
Homogenization
High-pressure homogenizers are most commonly used
for creating emulsions and for cell lysis when
relatively large volumes are being processed.
These are also the kinds of homogenizers used in
the dairy industry, albeit on a larger scale.
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Advantages and Disadvantages of High Pressure
Homogenizer
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