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<p>High-pressure homogenization (HPH) is a widely used technology for reducing particle size and improving functional properties of food-dispersed systems. Unlike well-known droplet breakup in emulsions, particle breakup in plant-based dispersions containing particles of markedly different natures and sizes remains insufficiently understood. This work is a systematic study conducted to determine the effect of operating conditions of HPH, particularly pressure drop (Δ<i>P</i>), on the particle breakup of non-fractionated lupin flour dispersions. The proposed methodology addresses particle disruption phenomena during processing (mechanical stresses and hydrodynamic effects), as well as the mechanisms of particle breakage (fragmentation and erosion). For these purposes, aqueous dispersions of non-fractionated lupin flour (5% w/w) were processed in a <i>laboratory-scale</i> HPH at varying pressure drops between 10 and 100 MPa. A theoretical framework was used to derive the scaling of the maximum particle size surviving HPH with respect to the Δ<i>P</i> for the proposed disruption phenomena: physical interaction, laminar viscous, turbulent viscous, and turbulent inertial. The experimentally obtained relationship between the maximum particle sizes and the Δ<i>P</i> (D<sub>v</sub>90 ∝ Δ<i>P</i><sup>−0.45</sup>, <i>R</i><sup>2</sup> = 0.96) was compared to theoretical scaling exponents, hierarchizing the disruption phenomena taking place for a dispersion containing particles of very different natures and sizes. Particle breakage mechanisms (fragmentation and erosion) were characterized by deconvolution of multimodal particle size distributions, identifying five particle populations, and tracking the evolution of each population.</p>

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Particle Breakup During High-Pressure Homogenization of Non-fractionated Lupin Flour Dispersions

  • 期刊论文

  • 发表日期：

    2026年3月13日

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  • Paloma Bonilla-Omil,
  • Felipe Buendia,
  • Jorge López-Beceiro,
  • Ramon Artiaga,
  • Paul Menut,
  • Alberto Varela

摘要

High-pressure homogenization (HPH) is a widely used technology for reducing particle size and improving functional properties of food-dispersed systems. Unlike well-known droplet breakup in emulsions, particle breakup in plant-based dispersions containing particles of markedly different natures and sizes remains insufficiently understood. This work is a systematic study conducted to determine the effect of operating conditions of HPH, particularly pressure drop (ΔP), on the particle breakup of non-fractionated lupin flour dispersions. The proposed methodology addresses particle disruption phenomena during processing (mechanical stresses and hydrodynamic effects), as well as the mechanisms of particle breakage (fragmentation and erosion). For these purposes, aqueous dispersions of non-fractionated lupin flour (5% w/w) were processed in a laboratory-scale HPH at varying pressure drops between 10 and 100 MPa. A theoretical framework was used to derive the scaling of the maximum particle size surviving HPH with respect to the ΔP for the proposed disruption phenomena: physical interaction, laminar viscous, turbulent viscous, and turbulent inertial. The experimentally obtained relationship between the maximum particle sizes and the ΔP (Dv90 ∝ ΔP−0.45, R2 = 0.96) was compared to theoretical scaling exponents, hierarchizing the disruption phenomena taking place for a dispersion containing particles of very different natures and sizes. Particle breakage mechanisms (fragmentation and erosion) were characterized by deconvolution of multimodal particle size distributions, identifying five particle populations, and tracking the evolution of each population.