Review of high pressure homogenization in liquid food sterilization

High pressure homogenization ( HPH) is a non-thermal processing technology.With the innovation and development of high pressure technology, modern homogenizers are able to withstand 400 MPa, which opens up new areas for food pasteurization and sterilization.The research showed that foodborne pathogen and spoilage microorganism could be damaged by shear, collision, hole, turbulence, worm, heating and other effects induced by HPH.In this paper, the working principle of HPH and related equipment are introduced. The research progress of this technology in food sterilization is discussed based on the factors such as microbiological, physical and chemical properties of foodstuffs and homogenization conditions, and the application prospect of this technology is analyzed.