Impact of high pressure homogenization modification of a cellulose based fiber product on water binding properties

2014 ◽  
Vol 41 ◽  
pp. 281-289 ◽  
Author(s):  
Marco Ulbrich ◽  
Eckhard Flöter
Keyword(s):  
High Pressure ◽  
High Pressure Homogenization ◽  
Binding Properties ◽  
Water Binding ◽  
Fiber Product

Impact of high-pressure homogenization on the microstructure and rheological properties of citrus fiber

2020 ◽  
Vol 0 (0) ◽  
Author(s):  
Dianbin Su ◽  
Xin-Di Zhu ◽  
Yong Wang ◽  
Dong Li ◽  
Li-Jun Wang
Keyword(s):  
Particle Size ◽  
High Pressure ◽  
Rheological Properties ◽  
Binding Capacity ◽  
Loss Modulus ◽  
High Pressure Homogenization ◽  
Carreau Model ◽  
Hydration Properties ◽  
Water Binding ◽  
Water Holding

Abstract Citrus fiber dispersion with different concentrations (5–25 g/kg) was treated by high-pressure homogenization (90 and 160 MPa) for two cycles. The particle size distribution, hydration properties of powders, morphology and rheological measurements were carried out to study the microstructure and rheological properties changes by high-pressure homogenization (HPH). In conclusion, the HPH can reduce the particle size of fiber, improve the water holding capacity and water binding capacity. Furthermore, fiber shape can be modified from globular cluster to flake-like slices, and tiny pores can be formed on the surface of citrus fiber. The apparent viscosity, storage modulus and loss modulus were increased by HPH whereas the activation energy was reduced. The Hershcel–Bulkley model, Carreau model and Power Law mode were selected to evaluate the rheological properties.

Microbiological Changes in Pressurized, Prepackaged Sliced Cooked Ham

1999 ◽  
Vol 62 (12) ◽  
pp. 1411-1415 ◽  
Author(s):  
M. E. LÓPEZ-CABALLERO ◽  
J. CARBALLO ◽  
F. JIMÉNEZ-COLMENERO
Keyword(s):  
High Pressure ◽  
Processing Time ◽  
Microbiological Quality ◽  
Viable Count ◽  
Pressure Level ◽  
Binding Properties ◽  
Water Binding ◽  
Chilled Storage ◽  
Cooked Ham ◽  
Brochothrix Thermosphacta

This was a study of the influence of high-pressure conditions (200 and 400 MPa, 5 and 20 min, 7°C) on microbiological quality and water-binding properties of vacuum-prepackaged sliced cooked ham and how this affects microbiological changes during chilled storage (2°C). Pressurization caused a degree of microbiological inactivation, which increased with pressure level and processing time. Pressurization at 400 MPa significantly reduced the total viable count and lactic acid bacteria to the extent that after 20 min no Enterobacteriaceae, Baird Parker flora, or Brochothrix thermosphacta were detected throughout any of the chilled storage periods studied. In general, gram-positive flora was more resistant to pressure than gram-negative flora. The fact that high pressure (400 MPa) causes considerable inactivation of microorganisms could be used to prolong the shelf life of vacuum-prepackaged sliced cooked ham.

scholarly journals Microstructural and Texturizing Properties of Partially Pectin-Depleted Cell Wall Material: The Role of Botanical Origin and High-Pressure Homogenization

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2644
Author(s):  
Jelle Van Audenhove ◽  
Tom Bernaerts ◽  
Novita I. Putri ◽  
Erick O. Okello ◽  
Luisa Van Rooy ◽  
...  
Keyword(s):  
High Pressure ◽  
Cell Wall ◽  
Binding Capacity ◽  
Wall Material ◽  
Insoluble Residue ◽  
High Pressure Homogenization ◽  
Cell Wall Material ◽  
Botanical Origin ◽  
Water Binding ◽  
A Cell

In the current study, the texturizing properties of partially pectin-depleted cell wall material (CWM) of apple, carrot, onion and pumpkin, and the potential of functionalization by high-pressure homogenization (HPH) were addressed. This partially pectin-depleted CWM was obtained as the unextractable fraction after acid pectin extraction (AcUF) on the alcohol-insoluble residue. Chemical analysis was performed to gain insight into the polysaccharide composition of the AcUF. The microstructural and functional properties of the AcUF in suspension were studied before HPH and after HPH at 20 and 80 MPa. Before HPH, even after the pectin extraction, the particles showed a cell-like morphology and occurred separately in the apple, onion and pumpkin AcUF and in a clustered manner in the carrot AcUF. The extent of disruption by the HPH treatments at 20 and 80 MPa was dependent on the botanical origin. Only for the onion and pumpkin AcUF, the water binding capacity was increased by HPH. Before HPH, the texturizing potential of the AcUFs was greatly varying between the different matrices. Whereas HPH improved the texturizing potential of the pumpkin AcUF, no effect and even a decrease was observed for the onion AcUF and the apple and carrot AcUF, respectively.

High-Pressure Homogenization Alters Physicochemical Properties and In Vitro Digestibility of Chinese Yam (Dioscorea Opposita Thunb.) Starch

2018 ◽  
Vol 18 (1) ◽  
pp. 10-15
Author(s):  
Wang Yi-Wei ◽  
He Yong-Zhao ◽  
An Feng-Ping ◽  
Huang Qun ◽  
Zeng Feng ◽  
...  
Keyword(s):  
High Pressure ◽  
Physicochemical Properties ◽  
Starch Content ◽  
In Vitro Digestibility ◽  
High Pressure Homogenization ◽  
Starch Granules ◽  
Cross Polarization ◽  
Chinese Yam ◽  
Crystal Type

In this study, Chinese yam starch-water suspension (8%) were subjected to high-pressure homogenization (HPH) at 100 MPa for increasing cycle numbers, and its effect of on the physicochemical properties of the starch was investigated. Results of the polarizing microscope observations showed that the starch granules were disrupted (i.e. greater breakdown value) after HPH treatment, followed by a decrease in cross polarization. After three HPH cycles, the crystallinity of starch decreased, while the crystal type remained unaltered. Meanwhile, the contents of rapidly digestible starch and slowly digestible starch were increased. On the contrary, resistant starch content was decreased. Our results indicate that HPH treatment resulted in reduction of starch crystallinity and increase of starch digestibility.

scholarly journals Cavitation patterns in high-pressure homogenization nozzles with cylindrical orifices: Influence of mixing stream in Simultaneous Homogenization and Mixing

2021 ◽  
Author(s):  
V. Gall ◽  
E. Rütten ◽  
H. P. Karbstein
Keyword(s):  
High Pressure ◽  
Process Design ◽  
High Speed ◽  
State Of The Art ◽  
Back Pressure ◽  
High Pressure Homogenization ◽  
Unit Operation ◽  
Mixing Chamber ◽  
Cavitation Intensity ◽  
Droplet Sizes

AbstractHigh-pressure homogenization is the state of the art to produce high-quality emulsions with droplet sizes in the submicron range. In simultaneous homogenization and mixing (SHM), an additional mixing stream is inserted into a modified homogenization nozzle in order to create synergies between the unit operation homogenization and mixing. In this work, the influence of the mixing stream on cavitation patterns after a cylindrical orifice is investigated. Shadow-graphic images of the cavitation patterns were taken using a high-speed camera and an optically accessible mixing chamber. Results show that adding the mixing stream can contribute to coalescence of cavitation bubbles. Choked cavitation was observed at higher cavitation numbers σ with increasing mixing stream. The influence of the mixing stream became more significant at a higher orifice to outlet ratio, where a hydraulic flip was also observed at higher σ. The decrease of cavitation intensity with increasing back-pressure was found to be identical with conventional high-pressure homogenization. In the future, the results can be taken into account in the SHM process design to improve the efficiency of droplet break-up by preventing cavitation or at least hydraulic flip.

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