Opportunities for Ultra-High-Pressure Homogenisation (UHPH) for the Food Industry

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© 2014, Springer Science+Business Media New York. Ultra-high-pressure homogenisation (UHPH) is a novel technology with applications in the processing of fluids. While the technology is based on conventional ball-and-seat homogenisers, developments in valve design and materials have enabled pressures of 400 MPa to be achieved. The benefits of UHPH include shelf-life extension through inactivation of microorganisms and improvements in functionality due to increased emulsion capacity and stability, with minimal effects on nutritional value and sensory characteristics. It is also envisaged that the thermal effects of UHPH are minimal as the treated fluid reaches its maximum temperature for less than a second. European research projects have recently supported the studies of UHPH for food applications, including dairy products, vegetable milk, and fruit juices. These projects have been focused on the evaluation of the effects of UHPH on a large number of food components, with a particular emphasis on control of enzymes and physical functionality. UHPH is a sustainable process that has potential application in a large number of liquid foods, including milk (cow, goat, soy, rice, and almond), fruit juices (orange, apple, and grape), and manufactured food products (yoghurt, soghurt, and cheese) as a novel process for the production of a wide variety of safe and nutritious foods.
Original languageEnglish
Pages (from-to)130-142
JournalFood Engineering Reviews
Issue number2
Publication statusPublished - 18 Jun 2015


  • Alternative to conventional treatments
  • Emerging food processing technology
  • Food beverages
  • Fresh-like products
  • Ultra-high-pressure homogenisation


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