ABSTRACT
Conventional homogenization, developed by Gaulin in 1899, has been used extensively in the dairy industry and other food applications (Zamora et al. 2007). Nonthermal treatments, which maximize the microbial reduction while retaining the desirable physicochemical properties of the product, are in growing demand in the food industry. Applications of ultra-high-pressure homogenization (pressures more than 200 MPa) are generally found in the elds of pharmaceuticals and biotechnology (Floury, Desrumaux, and Lardieres 2000). Other applications include formulation of ne food emulsions, disruption of dense cell microbial cultures and subsequent recovery of intracellular metabolites, inactivation of bacteriophages, and modication of functional properties of hydrocolloids (Thiebaud et al. 2003). High-pressure treatment has attracted much attention in recent years and foods treated with high pressure have been reported to have superior color, avor, nutrient
21.1 Introduction ........................................................................................................................421 21.2 Continuous High-Pressure Processing Systems .................................................................422
