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TOP Technology Talks - Introduction about novel sterilization
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TOP Technology Talks - Introduction about novel sterilization

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Introduction talk at the first TOP Technology Talks (www.toptechnologytalks.nl) about novel sterilization. More at @TopTechTalk

Introduction talk at the first TOP Technology Talks (www.toptechnologytalks.nl) about novel sterilization. More at @TopTechTalk

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  • 1. title TTT – nieuw steriliseren location Helmond, The Netherlands. date 15 mei 2012presentation Introductie praatje Top Technology Talks name Wouter de Heij M.Sc. ir. Wouter de Heij +31.6.55765772 - #TTT 15 mei, Helmond - © 2012
  • 2. How new preservation will change the industry Dried, Fresh and Heated or Chilled Frozen Products Products ir. Wouter de Heij +31.6.55765772 - #TTT 15 mei, Helmond - © 2012
  • 3. How new preservation will change the industry Dried, Fresh and Heated or Chilled Frozen Products Products Often Private Label Lot of A-brands BF 4-10 days @ 7oC BF >>3 months, ambient Health and tasteful Less quality & Preservatives ir. Wouter de Heij +31.6.55765772 - #TTT 15 mei, Helmond - © 2012
  • 4. How new preservation will change the industry Les s ta s te Les , Le s ss w Qu ast ality e, ,M or e Quality ‘sto ck’ Taste Health Nutrition Shelf Life (days or months) ir. Wouter de Heij +31.6.55765772 - #TTT 15 mei, Helmond - © 2012
  • 5. How new preservation will change the industry Les s ta s te Les , Le s ss w Qu ast ality e, ,M or e ‘sto ck’ >> 2 months Quality Taste Health Nutrition < 10 days Shelf Life (days or months) ir. Wouter de Heij +31.6.55765772 - #TTT 15 mei, Helmond - © 2012
  • 6. How new preservation will change the industry Les s ta s te Les , Le s ss w Qu ast ality e, ,M or e ‘sto ck’ >> 2 months < 10 days Shelf Life (days or months) ir. Wouter de Heij +31.6.55765772 - #TTT 15 mei, Helmond - © 2012
  • 7. Vision of Dutch Innovative Foodmakers Les s ta s te Les , Le s ss w Qu ast ality e, ,M or e ‘sto ck’ Local Market European Market Day2Day delivery >> 2 months Products on Stock Difficult Logistics Easy logistics Expensive < 10 days OpEx / Efficient Low Volumes Large Volumes Healthy & Tasteful Less healthy & Tasteful All Natural Preservatives & e-no.Private label (SME) Shelf Life (days or months) Brands (multinationals) ir. Wouter de Heij +31.6.55765772 - #TTT 15 mei, Helmond - © 2012
  • 8. How new preservation will change the industry Les s ta s te Les , Le s ss w Qu ast ality e, ,M or e ‘sto ck’ >> 2 months < 10 days Shelf Life (days or months) ir. Wouter de Heij +31.6.55765772 - #TTT 15 mei, Helmond - © 2012
  • 9. How new preservation will change the industry 3-4 weeks < 10 days >> 2 months Healthy & Tasteful All Natural Products on stock Easy logistics OpEx / Efficient Local or EU Market Low Volumes Private label or Brand Shelf Life (days or months) ir. Wouter de Heij +31.6.55765772 - #TTT 15 mei, Helmond - © 2012
  • 10. How new preservation will change the industry 3-4 weeks < 10 days >> 2 months ir. Wouter de Heij +31.6.55765772 - #TTT 15 mei, Helmond - © 2012
  • 11. How new preservation will change the industry Apply Novel Cold Preservation Technologies 3-4 weeks ir. Wouter de Heij +31.6.55765772 - #TTT 15 mei, Helmond - © 2012
  • 12. How new preservation will change the industry All Natural, physical treatments 1. Pascalisation 2. PurePulse 3. EMAP + PermaChill (power by TOP b.v.)3-10 days 3-4 weeks >>3 Months ir. Wouter de Heij +31.6.55765772 - #TTT 15 mei, Helmond - © 2012
  • 13. How new preservation will change the industry 1. Pascalisation Titanic : 4 km water3-10 days 3-4 weeks >>3 Months ir. Wouter de Heij +31.6.55765772 - #TTT 15 mei, Helmond - © 2012
  • 14. How new preservation will change the industry 1. Pascalisation Mariana Trench : 12 km3-10 days 3-4 weeks >>3 Months ir. Wouter de Heij +31.6.55765772 - #TTT 15 mei, Helmond - © 2012
  • 15. How new preservation will change the industry 1. Pascalisation Avure-system : 60 km Just water pressure !3-10 days 3-4 weeks >>3 Months ir. Wouter de Heij +31.6.55765772 - #TTT 15 mei, Helmond - © 2012
  • 16. How new preservation will change the industry ir. Wouter de Heij +31.6.55765772 - #TTT 15 mei, Helmond - © 2012
  • 17. How new preservation will change the industry 1. Pascalisation Some Examples:3-10 days 3-4 weeks >>3 Months ir. Wouter de Heij +31.6.55765772 - #TTT 15 mei, Helmond - © 2012
  • 18. How new preservation will change the industry 1. PurePulse (2012) Electricity : high voltage3-10 days 3-4 weeks >>3 Months ir. Wouter de Heij +31.6.55765772 - #TTT 15 mei, Helmond - © 2012
  • 19. How new preservation will change the industry 1. PurePulse (2012) First factory Q1 2012. Pilot for NPD available3-10 days 3-4 weeks >>3 Months ir. Wouter de Heij +31.6.55765772 - #TTT 15 mei, Helmond - © 2012
  • 20. How new preservation will change the industry ir. Wouter de Heij +31.6.55765772 - #TTT 15 mei, Helmond - © 2012
  • 21. How new preservation will change the industry 1. PurePulse (2012) Examples : - Fresh Orange Juice - Raw Milk (safe!)3-10 days 3-4 weeks >>3 Months ir. Wouter de Heij +31.6.55765772 - #TTT 15 mei, Helmond - © 2012
  • 22. How new preservation will change the industryPascalisation (HPP) PurePulse (PEF)• pilot facilities available • 800 L/hr available for NPD.• up to 3000 Liter / hr • Commercial 1500-2000 L / hr• Batch process • Inline process• No aseptic filling req. • Aseptic of high-hygenic filling• High investment costs • Low investment costs• Costs per Liter 6-40 cent • Costs comparable with UHT• Applications available • Applications not (yet) on market ir. Wouter de Heij +31.6.55765772 - #TTT 15 mei, Helmond - © 2012
  • 23. How new preservation will change the industry 1. AMAP (2009) Examples : - Fresh cut fruits - R2E meals3-10 days 3-4 weeks >>3 Months ir. Wouter de Heij +31.6.55765772 - #TTT 15 mei, Helmond - © 2012
  • 24. How new preservation will change the industry AMAP ir. Wouter de Heij +31.6.55765772 - #TTT 15 mei, Helmond - © 2012
  • 25. How new preservation will change the industry AMAP ir. Wouter de Heij +31.6.55765772 - #TTT 15 mei, Helmond - © 2012
  • 26. How new preservation will change the industry Les s ta s te Les , Le s ss w Qu ast ality e, ,M or e ‘sto ck’ >> 2 months LongerQuality shelf-life: Pascalisatie Taste Health PurePulse Nutrition < 10 daysAMAP & PermaChill Shelf Life (days or months) ir. Wouter de Heij +31.6.55765772 - #TTT 15 mei, Helmond - © 2012
  • 27. How new preservation will change the industry Les s ta s te Les , Le s ss w Qu ast ality e, ,M or e ‘sto ck’ >> 2 months Quality Better Quality Taste PATS Health Nutrition < 10 days IQD / mild drying …… Shelf Life (days or months) ir. Wouter de Heij +31.6.55765772 - #TTT 15 mei, Helmond - © 2012
  • 28. How new preservation will change the industry Les s ta s te Les , Le s ss w Qu ast ality e, ,M or e ‘sto ck’ >> 2 months LongerQuality shelf-life: Better Quality Pascalisatie Taste PATS Health PurePUlse Nutrition < 10 days IQD / mild dryingAMAP & PermaChill …… Shelf Life (days or months) ir. Wouter de Heij +31.6.55765772 - #TTT 15 mei, Helmond - © 2012
  • 29. Pasteurisatie vs SterilisatiePasteurisatie:• Inactivatie van vegetatieve micro-organismen• Typische condities : 70-80oC• Ketencondities : gekoeld (soms ongekoeld : sappen)• Voorbeelden : melk, koelversmaaltijd, sappen, …• Typisch 20-60 dagen houdbaarheidSterilisatie:• Inactivatie van vegetatieve M.O. en sporen van M.O.• Typische condities : >120oC• Ketencondities : ambient (niet gekoeld)• Voorbeelden : soepen in blik, groente in glas, maaltijden, vlees,• Typisch 6-24 maanden houdbaarheid ir. Wouter de Heij +31.6.55765772 - #TTT 15 mei, Helmond - © 2012
  • 30. Klassiek steriliseren (onderwater, beregend) ir. Wouter de Heij +31.6.55765772 - #TTT 15 mei, Helmond - © 2012
  • 31. Klassiek steriliseren (iets nieuwer) ir. Wouter de Heij +31.6.55765772 - #TTT 15 mei, Helmond - © 2012
  • 32. Nieuw Steriliseren1. Pasteurisatie + Pascalisatie = PATS2. Pasteurisatie + PurePulse = …..3. Continue snelle elektrische verhitting(no preservatives, optimal quality) ir. Wouter de Heij +31.6.55765772 - #TTT 15 mei, Helmond - © 2012
  • 33. Nieuw Steriliseren ir. Wouter de Heij +31.6.55765772 - #TTT 15 mei, Helmond - © 2012