Connect fundamental HPH principles directly to industrial process optimisation

Industrial high-pressure homogenisers have operated for over a century, yet mechanistic understanding has only recently emerged. High-Pressure Homogenisation connects these fundamental insights with practical applications in food, pharmaceutical, petroleum, and chemical processing. Written by Andreas Håkansson, who has authored more than 70 peer-reviewed papers on emulsification devices, this reference bridges valve hydrodynamics theory with scale-up, process design, and optimisation strategies.

The book progresses through four major sections: HPH valve hydrodynamics examining turbulence, cavitation, elongational shear, and impingement; emulsion drop breakup with laboratory-to-production scale-up guidance; cell, particle, and fiber processing discussions; and industrial application overviews with operating parameter guidelines. Computational fluid dynamics visualisations clarify complex phenomena throughout each section‘s detailed case studies.

Readers will also find:

• Detailed analysis of turbulence, cavitation, elongational shear, wear, and impingement phenomena across three distinct HPH valve regions
• Practical guidance on scaling up from laboratory to production-scale homogenisers with specific valve design adoption strategies for industry
• Case studies thoroughly presented and discussed in each chapter to provide an in-depth industrial perspective on real-world applications
• Supporting information on engineering mathematics, computational fluid dynamics, fluid mechanics, and colloidal science as necessary for understanding
• Guidelines for operating parameters across major industrial applications including processing line placement and performance optimisation strategies

High-Pressure Homogenisation serves chemists, biochemists, protein chemists, food chemists, and chemical engineers who require mechanistic understanding of HPH processes. This reference enables professionals to design better processes, scale up applications more effectively, and reduce the energy costs associated with industrial homogenisation operations.

Andreas Håkansson, PhD, is an Associate Professor in Food Engineering at Lund University, where he specializes in emulsification devices and high-pressure homogeniser technology. After completing his BSc, MSc, and PhD at Lund University, he worked five years at Kristianstad University. He has authored more than 70 peer-reviewed papers, most focusing on emulsification devices and the high-pressure homogeniser in particular.