“…This treatment differs from static high pressure by introducing rheological phenomena such as cavitation, friction, shear and turbulence. Homogenization brings about physical changes which reduce the viscosity of concentrated orange juice (Crandall & Davis, 1991;Crandall, Davis, Carter, & Sadler, 1988;Floury, Desrumaux, Axelos, & Legrand, 2002) probably by acting on macromolecules such as proteins and polysaccharides (Corredig & Wicker, 2001;Floury et al, 2002;Paquin, Lebeuf, Richard, & Kalab, 1993). Clark et al (1993) found that DHP treatment at 15 000 psi (about 100 MPa) was effective at decreasing microbial activity in orange juice.…”