The microstructural organisation of plant-based food dispersions as influenced by ultra high pressure homogenisation.

The general objective of this research project is to obtain fundamental insight into the microstructural organisation of plant-based food dispersions as influenced by ultra high pressure homogenisation, an emerging food-processing technology able to both disintegrate cell structures and wall material as well as to include oil into low-fat type of products. In a first step, a number of complementary, advanced microscopic techniques will be implemented for the microstructural evaluation of the created fruit- and vegetable-based dispersions. Secondly, the process-structure relation of these systems will be established and finally, in-depth insight into the structure-function relation (i.e. micronutrient bio-accessibility as governed by microstructure) will be strived for.

Keywords:High pressure, Fruit and vegetables, Dispersions, Microstructure, Homogenisation

Disciplines:Food sciences and (bio)technology