Extending Applications of High-Pressure Homogenization by Using Simultaneous Emulsification and Mixing (SEM)—An Overview

Extending Applications of High-Pressure Homogenization by Using Simultaneous Emulsification and Mixing (SEM)—An Overview

Conventional high-pressure homogenization (HPH) is widely used in the pharmaceutical, chemical, and food industries among others. In general, its aim is to produce micron or sub-micron scale emulsions with excellent product characteristics. However, its energy consumption is still very high. Additionally, several limitations and boundaries impede the usage of high-pressure homogenization for sp...

Microbial Cell Disruption by High-Pressure Homogenization

an investigation into translation of cultural concepts by beginner and advance student using think – aloud protocols

this research aims at answering the questions about translation problems and strategies applied by translators when translating cultural concepts. in order to address this issue, qualitative and quantitative study were conducted on two groups of subjects at imam reza international university of mashhad. these two groups were assigned as beginner and advanced translation students (10 students). ...

Determination of Minimum Miscibility Pressure in Gas Injection Process by Using ANN with Various Mixing Rules

Miscible gas injection is one of the most effective enhanced oil recovery techniques and minimum miscibility pressure (MMP) is an important parameter in miscible gas injection processes. The accurate determination of this parameter is critical for an adequate design of injection equipment investment prospect. The purpose of this paper is to develop a new universal artificial neural network (U-A...

Applications of High and Ultra High Pressure Homogenization for Food Safety

Traditionally, the shelf-life and safety of foods have been achieved by thermal processing. Low temperature long time and high temperature short time treatments are the most commonly used hurdles for the pasteurization of fluid foods and raw materials. However, the thermal treatments can reduce the product quality and freshness. Consequently, some non-thermal pasteurization process have been pr...