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PATS : pressure assisted thermal sterilization (HPP sterilisation)
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PATS : pressure assisted thermal sterilization (HPP sterilisation)

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A small overview of the pressure assisted thermal sterilization (PATS). The correct use of pressure and an elevated temperature makes it possible to inactivate spores, hence to sterilize food …

A small overview of the pressure assisted thermal sterilization (PATS). The correct use of pressure and an elevated temperature makes it possible to inactivate spores, hence to sterilize food products. More information can be found on:

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  • * High pressure processing is not perceived as scary. Respondents associate high pressure processing mostly with a pressure cooker or with high pressure cleaning. Belangrijkste conclusie is dat HPP geen enge associaties oproept. Dit is een eerste vereiste om verder aan positionering te kunnen werken. *The best appreciated benefit was that no preservatives are necessary. Dit kwam spontaan naar voren bij elke positionering. *HPP products have most advantages when compared to conventionally preserved products that can be stored at room temperature: * no additives necessary * preservation of vitamins * better colour, texture and taste
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    • 1. title PATS : Sterilization with pressure made possible location Wageningen, The Netherlands. date 2000 – 2012presentation Introduction of PATS – current status of Technology name Wouter de Heij M.Sc. ir. Wouter de Heij +31.6.55765772 - PATS - © 2012
    • 2. Achtergrond: Pasteurisatie vs SterilisatiePasteurisatie:• Inactivatie van vegetatieve cellen• Typische condities : 70-80oC• Ketencondities : gekoeld (soms ongekoeld : sappen)• Voorbeelden : melk, koelversmaaltijd, sappen, …Sterilisatie:• Inactivatie van vegetatieve cellen en sporen van M.O.• Typische condities : >120oC• Ketencondities : ambient (niet gekoeld)• Voorbeelden : soepen in blik, maaltijden, vlees, … ir. Wouter de Heij +31.6.55765772 - PATS - © 2012
    • 3. PATS : first idea’s 1999-2002PATS (sterilization with pressure):• Inactivation of spores by a combined effect of temperature and pressure• Advantage : minimal thermal damage  quality improvement of products (taste, color, firmness)Problem description : Wageningen University and Research Centre• Experiments are difficult to reproduce. did not provide permission Different systems  temperate gradients to publish these photo’s• Results are dependent on equipment used• The importance of temperature is probably not enough recognized.Processing conditions•Wilson: 1 pulse (T0>90°C, 700 MPa, > 15 min )• Meyer: 2 pulses (700 MPa, 90°C;1000 MPa, 70°C) ir. Wouter de Heij +31.6.55765772 - PATS - © 2012
    • 4. PATS : Basic principle – Adiabatic heatingHow to sterilize pH neutral foodproducts with a maximum quality andambient stable long shelf-life: T0• Proces is gepatenteerd Temperature (Van Schepdael, Hoogland en De Heij, WO 0245528)• Pressure assisted thermal process. Time• Adiabatic-isobaric process PressureIntegratie van het hogedruk gedeelte& voorverwarming bepaalt het nettoeffect van de Sterilisatie pilot lijn! ir. Wouter de Heij +31.6.55765772 - PATS - © 2012
    • 5. Adiabatic- vs isothermal pressure processes Isotherm Typical HPP Adiabatic T0Temperature Temperature Temperature T0 T0 Time Time TimePressure Pressure Pressure Slow Non-homogeneous Fast Inefficient Efficient Small volume Large volume Cooling De Heij et.al., 2002 Avoid heat losses ir. Wouter de Heij +31.6.55765772 - PATS - © 2012
    • 6. Complex meals treated with PATS ir. Wouter de Heij +31.6.55765772 - PATS - © 2012
    • 7. Quality of product (multi pressure pulses) 120 120Flavour % aroma component 100 Basil Vitamins 100 Vitamin C in green beans Vitamin A in tomato 80 % Vitamin 80 60 60 40 40 20 20 0 0 Fresh Dried Frozen Retort PHPP Fresh Frozen Retort PHPP 50Texture Green beans Colour 20 Spinach 40 -a (green colour) Firmness [N] 15 30 10 20 10 5 0 0 Fresh Frozen Retort PHPP Fresh Frozen Retort PHPP Krebbers et.al. 2003 & Van den Berg et.al. 2005 ir. Wouter de Heij +31.6.55765772 - PATS - © 2012
    • 8. PATS : microbial MPN – B.sp. PA3679 8 1 plate count 8 2 plate count MPN 5 days MPN 5 days MPN 8 days MPN 8 days 7 7 MPN 14 days MPN 16 days MPN 23 days MPN 21 days 6 6 MPN 30 days MPN 30 days MPN 50 days MPN 37 days log N/ml log N/ml 5 5 4 4 3 3 2 2 1 1 0 0 untreated 0 sec 2 x 20 sec 1 x 40 sec 2 x 40 sec 1 x 80 sec untreated 0 sec 2 x 20 sec 1 x 40 sec 2 x 40 sec 1 x 80 sec 8 treatment plate count treatment MPN 4 days 7 MPN 7 days Clostridium sporogenes PA3679 3 MPN 11 days MPN 15 days Treatments: 6 MPN 20 days MPN 29 dayslog N/ml 5 4 1. Ti = 70°C, P = 800 MPa 3 2. Ti = 80°C, P = 600 MPa 2 3. Ti = 80°C, P = 800 MPa 1 0 untreated 0 sec 2 x 20 sec 1 x 40 sec 2 x 40 sec 1 x 80 sec Jannie van Beek, treatment SAFE Seminar te Brussel 2004 ir. Wouter de Heij +31.6.55765772 - PATS - © 2012
    • 9. PATS : inactivation kinetics of sporesBacillus stearothermophilus Bacillus subtilis Clostridium sporogenes ATCC 7953 A162 PA3679 De Heij et.al. 2005 & Van den Berg et.al. 2005 ir. Wouter de Heij +31.6.55765772 - PATS - © 2012
    • 10. PATS : inactivation kinetics of spores Henry Jager et.al. 2008 ir. Wouter de Heij +31.6.55765772 - PATS - © 2012
    • 11. PATS : Heating, pressure and cooling 115 oC Temperature product 85 oC 8000 bar 20 oC PressurePackaging product(hot or cold filled) Transport container Un-loading Loading Remove container into vessel container container out of vessel 1 4 8 3 7 Cooling product 9 2 Heating product 6 5 Transport vessel into yoke ir. Wouter de Heij +31.6.55765772 - PATS - © 2012
    • 12. PATS : Multiple shot (external intensifier) Axial pressure Medium separator (pre-heated) 800 MPa tubing not relaible 800 MPa pump not relaible No energy recovery possible P ir. Wouter de Heij +31.6.55765772 - PATS - © 2012
    • 13. PATS : Single shot (internal intensifier)Axial pressureSmall medium separator160 MPa tubing relaible160 MPa pump relaibleEnergy recovery possible PBaraWing process (adiabatic) Van Schepdael et.al. patent WO 0245528 Pre-fill & pre-pressure ir. Wouter de Heij +31.6.55765772 - PATS - © 2012
    • 14. PATS : Comparison of the vessel concepts ng p m bi po tu es m d d oc iu ei ei ) ed pr (€ rh rh m aa aa ch ud g in s tis kb kb s ho al er o’ ba hi hi er ic st er sc sc ia is ve nd at R Be Be Ad W In O 1 +/- - +/- +/- - +/- - P 2 + + + + +/- + +/- P Pre-fill & pre-pressure ir. Wouter de Heij +31.6.55765772 - PATS - © 2012
    • 15. PATS : Vessel of pilot plant (2003-2005) ir. Wouter de Heij +31.6.55765772 - PATS - © 2012
    • 16. Containers for the PATS pilot plant ir. Wouter de Heij +31.6.55765772 - PATS - © 2012
    • 17. PATS : Pilot plant (2003-2005) ir. Wouter de Heij +31.6.55765772 - PATS - © 2012
    • 18. PATS : Overview of the pilot plant (2005) ir. Wouter de Heij +31.6.55765772 - PATS - © 2012
    • 19. PATS : The development team ir. Wouter de Heij +31.6.55765772 - PATS - © 2012
    • 20. PATS : The development team Ludo van Schepdeal (projectleader PATS, left) and Wouter de Heij (right) are working at TOP b.v. (www.top-bv.nl) since 2005. The microbial experts e.g. Jannie van Beek of the PATS-team are also working at TOP b.v. Hence, a very high concentration of PATS knowledge is available for food producers via TOP b.v. ir. Wouter de Heij +31.6.55765772 - PATS - © 2012
    • 21. In Q4 2012 PATS 2.0 will enter the market …. ir. Wouter de Heij +31.6.55765772 - PATS - © 2012

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