Description
Ultra‑high‑pressure homogenization forces liquids through a narrow valve at 100–300 MPa, creating intense shear and cavitation that break down particles and disrupt cells.
Technical
The process generates adiabatic heating that can raise temperatures by 5–10 °C within seconds, while shear forces and cavitation produce micro‑bubbles that collapse violently. This leads to protein denaturation, enzyme inactivation, and microbial cell membrane disruption, enabling rapid pasteurization without extensive heat treatment.
Science
Primary Reaction
Shear‑induced cavitation and adiabatic heating cause protein denaturation and microbial cell membrane disruption
Sensory Profile
Aroma ()
neutralslight metallicsubtlecleansterile
Origin & History
Civilization
Japanese
Era