| Full text | |
| Author(s): |
Claudia Regina Gonçalves Pinho
[1]
;
Mark Alexandrow Franchi
[2]
;
Pedro Esteves Duarte Augusto
[3]
;
Marcelo Cristianini
[4]
Total Authors: 4
|
| Affiliation: | [1] Universidade Estadual de Campinas. Faculdade de Engenharia de Alimentos
[2] San Leon Com. Ingredientes Alimentícios e Químicos Ltda
[3] Universidade Estadual de Campinas. Colégio Técnico de Campinas
[4] Universidade Estadual de Campinas. Faculdade de Engenharia de Alimentos. Departamento de Tecnologia de Alimentos - Brasil
Total Affiliations: 4
|
| Document type: | Journal article |
| Source: | Brazilian Journal of Food Technology; v. 14, n. 3, p. 232-240, 2011-09-00. |
| Abstract | |
High pressure homogenization (HPH) technology has been studied by various authors as a non-thermal process for liquid food preservation. However, the fluid characteristics during processing, as also the cell inactivation and disruption mechanisms have still not been totally elucidated. The present work evaluated the flow of skimmed milk during HPH using computational fluid dynamics (CFD). The homogenization pressure was varied up to 300 MPa and the pressure and velocity profiles evaluated during the process. The results obtained showed that the shear stress due to the flow of the liquid inside the gap and the cavitation on exiting, are the most probable mechanisms of microbial inactivation in the homogenizer evaluated. (AU) | |