Powiadomienia systemowe
- Sesja wygasła!
Tytuł artykułu
Autorzy
Identyfikatory
Warianty tytułu
High pressure homogenization in the food industry
Języki publikacji
Abstrakty
Homogenizacja wysokociśnieniowa (HPH), stosowana przy odpowiednich parametrach procesu, może być nietermiczną metodą utrwalania. Głównym celem stosowania tej techniki jest stabilizacja ciekłych układów niejednorodnych, tzw. emulsji, ale może być ona również wykorzystana do inaktywacji drobnoustrojów i enzymów. W przeciwieństwie do tradycyjnej pasteryzacji metoda HPH nie wpływa istotnie na zawartość składników bioaktywnych ani nie powoduje zmian większości cech sensorycznych produktu, modyfikacjom ulega natomiast konsystencja, gdyż produkt jest bardziej gładki i homogenny, a ewentualna sedymentacja jest ograniczona. Technika homogenizacji wysokociśnieniowej ma duży potencjał aplikacyjny, m.in. do utrwalania produktów mlecznych, w sektorze owocowo-warzywnym przy produkcji soków, smoothies, a także w piwowarstwie.
High pressure homogenization (HPH) used at appropriate process parameters can be a non-thermal method of preservation. The primary aim of this technique is stabilization of non-homogeneous liquid systems (emulsions), but it can be also used for inactivation of microorganisms and enzymes. Unlike the traditional pasteurization, the HPH method does not significantly affect the content of bioactive compounds and does not change most of the sensory features of the product. However the consistency is modified, because product becomes more smooth and homogenous, and possible sedimentation is limited. High pressure homogenization technique could be potentially used for preservation of dairy products, in fruit and vegetable sector in the production of juices, smoothies and also in brewing industry.
Wydawca
Czasopismo
Rocznik
Tom
Strony
28--30
Opis fizyczny
Bibliogr. 59 poz.
Twórcy
autor
- Zakład Technologii Przetworów Owocowych i Warzywnych, Instytut Biotechnologii Przemysłu Rolno-Spożywczego im. prof. Wacława Dąbrowskiego w Warszawie
autor
- Zakład Technologii Przetworów Owocowych i Warzywnych, Instytut Biotechnologii Przemysłu Rolno-Spożywczego im. prof. Wacława Dąbrowskiego w Warszawie
autor
- Zakład Technologii Przetworów Owocowych i Warzywnych, Instytut Biotechnologii Przemysłu Rolno-Spożywczego im. prof. Wacława Dąbrowskiego w Warszawie
Bibliografia
- [1] Burns Patricia G., Francesca Patrignani, Giulia Tabanelli, Gabriel C. Vinderola, Lorenzo Siroli, Jorge A. Reinheimer, Fausto Gardini, Rosalba Lanciotti. 2015. „Potential of high pressure homogenisation on probiotic Caciotta cheese quality and functionality”. Journal of Functional Foods 13 : 126-136.
- [2] Calligaris Sonia, Martina Foschia, Ingrid Bartolomeoli, Michela Maifreni, Lara Manzocco. 2012. „Study on the applicability of high-pressure homogenization for the production of banana juices”. LWT – Food Science and Technology 45 (1) : 117-121.
- [3] Cavender George A., William L. Kerr. 2011. „Inactivation of Vegetative Cells by Continuous High-Pressure Processing: New Insights on the Contribution of Thermal Effects and Release Device”. Journal of Food Science 76 (7) : 525-529.
- [4] Cerdán-Calero Manuela, Luís Izquierdo, Enrique Sentandreu. 2013. „Valencia Late orange juice preserved by pulp reduction and high pressure homogenization: Sensory quality and gas chromatography–mass spectrometry analysis of volatiles”. LWT - Food Science and Technology 51 (2) : 476-483.
- [5] Che Li-Ming, Li-Jun Wang, Dong Li, Bhesh Bhandari, Necati Özkan, Xiao Dong Chen, Zhi-Huai Mao. 2009. „Starch pastes thinning during high-pressure homogenization”. Carbohydrate Polymers 75 (1) : 32-38.
- [6] Chen Bingyan, Shaoxiao Zeng, Hongliang Zeng, Zebin Guo, Yi Zhang, Baodong Zheng. 2017. „Properties of lotus seed starch–glycerin monostearin complexes fordem by high pressure homogenization”. Food Chemistry 226 : 119-127.
- [7] Corbo Maria Rosaria, Antonio Bevilacqua, Daniela Campaniello, Claudio Ciccarone, Milena Sinigaglia. 2010. „Use of high pressure homogenization as a mean to control the growth of foodborne moulds in tomato juice”. Food Control 21 (11) : 1507-1511.
- [8] Donsì Francesco, Giovanna Ferrari, Ermelinda Lenza, Paola Maresca. 2009. „Main factors regulating microbial inactivation by high-pressure homogenization: Operating parameters and scale of operation”. Chemical Engineering Science 64 (3) : 520-532.
- [9] Donsì Francesco, Marianna M. Annunziata, Giovanna Ferrari. 2013. „Microbial inactivation by high pressure homogenization: Effect of the disruption valve geometry”. Journal of Food Engineering 115 (3) : 362-370.
- [10] Duda Marta, Barbara Sokołowska. 2017. „Zastosowanie homogenizacji wysokociśnieniowej do utrwalania soków warzywnych i owocowych”. Przemysł Fermentacyjny i Owocowo-Warzywny 8 : 44-48.
- [11] Floury Juliane, Anne Desrumaux, Jérémie Lardières. 2000. „Effect of high-pressure homogenization on droplet size distributions and rheological properties of model oil-in-water emulsions”. Innovative Food Science & Emerging Technologies 1 (2) : 127-134.
- [12] Alexrandrow Franchi Mark, Alline Artigiani, Lima Tribst, Marcelo Cristianini. 2011. „Effects of high pressure homogenization on beer quality attributes”. Journal of the Institute of Brewing 117 (2) : 195-198.
- [13] Kerstin Frank, Karsten Köhler, Heike Petra Schuchmann. 2012. „Stability of anthocyanins in high pressure homogenisation”. Food Chemistry 130 (3) : 716-719.
- [14] Fua Zong-qiang, Li-jun Wang, Dong Li, Qing Wei, Benu Adhikari. 2011. „Effects of high-pressure homogenization on the properties of starch-plasticizer dispersions and their films”. Carbohydrate Polymers 86 (1) : 202-207.
- [15] Georget E., B. Miller, K. Aganovic, M. Callanan, V. Heinz, A. Mathys. 2014. „Bacterial spore inactivation by ultra-high pressure homogenization”. Innovative Food Science and Emerging Technologies 26 : 116-123.
- [16] Guan Yunjing, Linyan Zhou, Jinfeng Bi, Jianyong Yi, Xuan Liu, Qinqin Chen, Xinye Wu, Mo Zhou. 2016. „Change of microbial and quality attributes of mango juice treated by high pressure homogenization combined with moderate inlet temperatures during storage”. Innovative Food Science and Emerging Technologies 36 : 320-329.
- [17] Guerzoni M.E., L. Vannini, C. Chaves Lopez, R. Lanciotti, G. Suzzi, A. Gianotti. 1999. „Effect of high pressure homogenization on microbial and chemico-physical characteristics of goat cheeses”. Journal of Dairy Science 82 (5) : 851-862.
- [18] Kabziński Maciej. 2013. „Aspekty praktyczne procesu homogenizacji w przemyśle spożywczym”. Postępy Techniki Przetwórstwa Spożywczego 1 : 96-99.
- [19] Karacam Cagrı Helin, Serpil Sahin, Mecit Halil Oztop. 2015. „Effect of high pressure homogenization (microfluidization) on the quality of Ottoman Strawberry (F. Ananassa) juice”. LWT – Food Science and Technology 62 (4) : 932-937.
- [20] Komsta Henryk. 2008. „Homogenizacja wysokociśnieniowa i ultradźwiękowa. Część I”. Przemysł Spożywczy 62 (6) : 32-35.
- [21] Kubo Mirian Tiaki Kaneiwa, Pedro E.D. Augusto, Marcelo Cristianini. 2013. „Effect of high pressure homogenization (HPH) on the physical stability of tomato juice”. Food Research International 51 (1) : 170-179.
- [22] Lanciotti Rosalba, Lucia Vannini, Paola Pittia, Maria Elisabetta Guerzoni. 2004. „Suitability of high-dynamic-pressure-treated milk for the production of yoghurt”. Food Microbiology 21 (6) : 753-760.
- [23] Leite Thiago Soares, Pedro E. D. Augusto, Marcelo Cristianini. 2015. „Using high pressure homogenization (HPH) to change the physical properties of cashew apple juice”. Food Biophysics 10 (2) : 169-180.
- [24] Le Thanh-Blicharz Joanna, Wojciech Białas, Grażyna Lewandowicz. 2009. „Response surface optimization of manufacturing of dietary starch products”. Acta Scientiarum Polonorum Technologia Alimentaria 8 (4) : 51-62.
- [25] Le Thanh-Blicharz Joanna, Celina Mikolajewska, Grażyna Lewandowicz. 2010. „Wpływ pochodzenia botanicznego skrobi na strawność produktu dietetycznego otrzymywanego metodą wysokociśnieniowej homogenizacji”. Zeszyty Problemowe Postępów Nauk Rolniczych 557 : 359-370.
- [26] Maresca Paola, Francesco Donsì, Giovanna Ferrari. 2011. „Application of a multi-pass high-pressure homogenization treatment for the pasteurization of fruit juices”. Journal of Food Engineering 104 (3) : 364-372.
- [27] Marszałek Krystian, Łukasz Woźniak, Sylwia Skąpska. 2014. „Wysokie ciśnienia w przemyśle owocowo-warzywnym”. Przemysł Fermentacyjny i Owocowo-Warzywny 58 (11-12) : 12-15.
- [28] Marszałek Krystian, Marta Mitek, Sylwia Skąpska. 2015. „Effect of continuous flow microwave and conventional heating on the bioactive compounds, colour, enzymes activity, microbial and sensory quality of strawberry puree”. Food and Bioprocess Technology 8 (9) : 1864-1876.
- [29] Marszałek Krystian, Sylwia Skąpska, Łukasz Woźniak, Barbara Sokołowska. 2015. „Application of supercritical carbon dioxide for the preservation of strawberry juice: Microbial and physicochemical quality, enzymatic activity and the degradation kinetics of anthocyanins during storage”. Innovative Food Science and Emerging Technologies 32 : 101-109.
- [30] Marszałek Krystian, Łukasz Woźniak, Sylwia Skąpska, Marta Mitek. 2016. „A comparative study of the quality of strawberry purée preserved by continuous microwave heating and conventional thermal Pasteurization during long-term cold storage”. Food and Bioprocess Technology 9 (7) : 1100-1112.
- [31] Marszałek Krystian, Łukasz Woźniak, Bartosz Kruszewski, Sylwia Skąpska. 2017. „The effect of high pressure techniques on the stability of anthocyanins in fruit and vegetables”. International Journal of Molecular Sciences 18 (2) : 277-290.
- [32] Marszałek Krystian, Bartosz Kruszewski, Łukasz Woźniak, Sylwia Skąpska. 2017. „The application of supercritical carbon dioxide for the stabilization of native and commercial polyphenol oxidases and peroxidases in cloudy apple juice (cv. Golden Delicious)”. Innovative Food Science and Emerging Technologies 39 : 42-48.
- [33] Patrignani Francesca, Lucia Vannini, Sylvain Leroy Sado Kamdem, Rosalba Lanciotti, Elisabetta M. Guerzoni. 2009. „Effect of high pressure homogenization on Saccharomyces cerevisiae inactivation and physico-chemical features in apricot and carrot juices”. International Journal of Food Microbiology 136 (1) : 26-31.
- [34] Pedro Augusto E.D., Albert Ibarz, Marcelo Cristianini. 2012. „Effect of high pressure homogenization (HPH) on the rheological properties of tomato juice: Time-dependent and steady-state shear”. Journal of Food Engineering 111 (4) : 570-579.
- [35] Pedro Augusto E.D., Alline A.L. Tribst, Marcelo Cristianini. 2018. High hydrostatic pressure and High-pressure homogenization processing of fruit juices. W Fruit Juices: Extraction, Composition, Quality and Analysis, 393-421. Academic Press.
- [36] Pereda J., V. Ferragut, J.M. Quevedo, B. Guamis, A.J. Trujillo. 2007. „Effects of ultra-high pressure homogenization on microbial and physicochemical shelf life of milk”. Journal of Dairy Science 90 (3) : 1081-1093.
- [37] Pereda J., V. Ferragut, J.M. Quevedo, B. Guamis, A.J. Trujillo. 2009. „Heat damage evaluation in ultra-high pressure homogenized milk”. Food Hydrocolloids 23 (7) : 1974-1979.
- [38] Laëtitia Picart, Maryse Thiebaud, Malika René, Joseph Pierre Guiraud, Jean Claude Cheftel, Eliane Dumay. 2006. „Effects of high pressure homogenisation of raw bovine milk on alkaline phosphatase and microbial inactivation. A comparison with continuous short-time thermal treatments”. Journal of Dairy Science 73 (3) : 454-463.
- [39] Pinho Cláudia R.G., Mark A. Franchi, Alline A.L. Tribst, Marcelo Cristianini. 2011. „Effect of high pressure homogenization process on Bacillus Stearothermophilus and Clostridium Sporogenes spores in skim milk”. Procedia Food Science 1 : 869-873.
- [40] Poliseli-Scopel Fábio Henrique, Manuela Hernández-Herrero, Buenaventura Guamis, Victoria Ferragut. 2012. „Comparison of ultra high pressure homogenization and conventional thermal treatments on the microbiological, physical and chemical quality of soymilk”. LWT - Food Science and Technology 46 (1) : 42-48.
- [41] Poliseli-Scopel Fábio Henrique, Manuela Hernández-Herrero, Buenaventura Guamis, Victoria Ferragut. 2014. „Sterilization and aseptic packaging of soymilk treated by ultra high pressure homogenization”. Innovative Food Science and Emerging Technologies 22 : 81-88.
- [42] Puig A., P. Olmos, J.M. Quevedo, B. Guamis, S. Mínguez. 2008. „Microbiological and sensory effects of musts treated by high-pressure homogenization”. Food Science and Technology International 14 (5) : 5-11.
- [43] Qiu Shuang, Yuanyuan Li, Hao Chen, Yan Liu, Lijun Yin. 2014. „Effects of high-pressure homogenization on thermal and electrical properties of wheat starch”. Journal of Food Engineering 128 : 53-59.
- [44] Roig-Sagués A.X., R.M. Velázquez, P. Montealegre-Agramont , T.J. López-Pedemonte , W.J. Briñez-Zambrano , B. Guamis-López , M.M. Hernandez-Herrero. 2009. „Fat content increases the lethality of ultra-high-pressure homogenization on Listeria monocytogenes in milk”. Journal of Dairy Science 92 (11) : 5396-5402.
- [45] Roig-Sagués A.X., E. Asto, I. Engers, Marianna M. Hernández-Herrero. 2015. „Improving the efficiency of ultra-high pressure homogenization treatments to inactivate spores of Alicyclobacillus spp. in orange juice controlling the inlet temperature”. LWT - Food Science and Technology 63 (2) : 866-871.
- [46] Ruiz-Espinosa H., Amador-Espejo G.G., Barcenas-Pozos M.E., Angulo-Guerrero J.O., Garcia H.S., Welti-Chanes J. 2013. „Multiple-pass high-pressure homogenization of milk for the development of pasteurization-like processing conditions”. Letters in Applied Microbiology 56 (2) : 142-148.
- [47] Saldo J., Á Suárez-Jacobo, R. Gervilla, B. Guamis, A.X. Roig-Sagués. 2009. „Use of ultra-high-pressure homogenization to preserve apple juice without heat damage”. High Pressure Research 29 (1) : 52-56.
- [48] Stang Michael, Heike Schuchmann, Helmar Schubert. 2001. „Emulsification in High-Pressure Homogenizers”. Engineering in Life Sciences 1 (4) : 151-157.
- [49] Suárez-Jacobo Ángela, Ramón Gervilla, B. Guamis, Artur X. Roig-Sagués, J. Saldo. 2010. „Effect of UHPH on indigenous microbiota of apple juice. A preliminary study of microbial shelf-life”. International Journal of Food Microbiology 136 (3) : 261-267.
- [50] Suárez-Jacobo Ángela, Jordi Saldo, Corinna E. Rüfer, Buenaventura Guamis, Artur X. Roig-Sagués, Ramón Gervilla. 2012. „Aseptically packaged UHPH-treated apple juice: Safety and quality parameters during storage”. Journal of Food Engineering 109 (2) : 291-300.
- [51] Szaniawska Magdalena, Anna Taraba, Katarzyna Szymczyk. 2015. „Budowa, właściwości i zastosowanie antocyjanów”. Nauki Inżynierskie i Technologie 2 (17) : 63-78.
- [52] Velázquez-Estrada Rita Maria. 2012. Evaluation of the efficacy of ultrahigh pressure homogenization technology to improve the safety and quality of liquid foods and especially of orange juice. Praca doktorska
- [53] Velázquez-Estrada Rita Maria, M.M. Hernández-Herrero, B. Guamis-López, A.X. Roig-Sagués. 2012. „Impact of ultra high pressure homogenization on pectin methylesterase activity and microbial characteristics of orange juice: A comparative study against conventional heat pasteurization”. Innovative Food Science and Emerging Technologies 13 : 100-106.
- [54] Velázquez-Estrada Rita Maria, M.M. Hernández-Herrero, C.E. Rüfer, B. Guamis-López, A.X. Roig-Sagués. 2013. „Influence of ultra high pressure homogenization processing on bioactive compounds and antioxidant activity of orange juice”. Innovative Food Science and Emerging Technologies 18 : 89-94.
- [55] Wang Bao, Dong Li, Li-jun Wang, Yu Lung Chiu, Xiao Dong Chen, Zhi-huai Mao. 2008. „Effect of high-pressure homogenization on the structure and thermal properties of maize starch”. Journal of Food Engineering 87 (3) : 436-444.
- [56] Welti-Chanes J., C.E. Ochoa-Velasco, J.Á. Guerrero-Beltrán. 2009. „High-pressure homogenization of orange juice to inactivate pectinmethylesterase”. Innovative Food Science and Emerging Technologies 10 (4) : 457-462.
- [57] Wuytack Elke Y., Ann M.J. Diels, Chris W. Michiels. 2002: „Bacterial inactivation by high-pressure homogenisation and high hydrostatic pressure”. International Journal of Food Microbiology 77 (3) : 205-212.
- [58] http://www.edelflex.com/en/product/gea-niro-soavi-homogenizers
- [59] https://www.forummleczarskie.pl/RAPORTY/189/homogenizatory-w-mleczarstwie/
Uwagi
Opracowanie rekordu w ramach umowy 509/P-DUN/2018 ze środków MNiSW przeznaczonych na działalność upowszechniającą naukę (2018).
Typ dokumentu
Bibliografia
Identyfikator YADDA
bwmeta1.element.baztech-3880c7e7-4f54-41e3-908a-5e61d3e283e2