Article | REF: F2710 V1

High pressure homogenization of liquid food dispersions

Author: Sébastien ROUSTEL

Publication date: June 10, 2010

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7. Conclusion

High-pressure homogenization is a processing operation designed to reduce the size of dispersed elements, often preceded by alternative techniques. Given the speed and residence time in the homogenizing head, low-viscosity products are preferable. This technique is not designed to break up crystals.

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