#TTT – De Toekomst van Houdbaarheid     Nieuw steriliseren – Top Technology Talks 15 mei 2012 HelmondWouter de HeijCEO TOP...
How new preservation will change the industry                                             Dried,       Fresh and          ...
How new preservation will change the industry                                               Dried,       Fresh and        ...
How new preservation will change the industry     Quality       Taste      Health    Nutrition                Shelf Life (...
How new preservation will change the industry                                       >> 2 months     Quality       Taste   ...
How new preservation will change the industry                                   >> 2 months                < 10 days      ...
Vision of Dutch Innovative Foodmakers       Local Market                                                          European...
How new preservation will change the industry       Local Market                                                          ...
How new preservation will change the industry                          3-4 weeks                < 10 days >> 2 months     ...
How new preservation will change the industry                  3-4 weeks              < 10 days >> 2 months               ...
How new preservation will change the industry            Apply Novel Cold              Preservation             Technologi...
How new preservation will change the industry                   All Natural,               physical treatments            ...
How new preservation will change the industry             1. Pascalisation             Titanic : 4 km water3-10 days      ...
How new preservation will change the industry             1. Pascalisation             Mariana Trench : 12             km3...
How new preservation will change the industry             1. Pascalisation             Avure-system : 60 km             Ju...
How new preservation will change the industry                  ir. Wouter de Heij +31.6.55765772   -   TOP b.v.   -   © 2012
How new preservation will change the industry             1. Pascalisation             Some Examples:3-10 days          3-...
How new preservation will change the industry             2. PurePulse (2012)             Electricity : high voltage3-10 d...
How new preservation will change the industry             2. PurePulse (2012)             First factory Q1 2012.          ...
How new preservation will change the industry                  ir. Wouter de Heij +31.6.55765772   -   TOP b.v.   -   © 2012
How new preservation will change the industry             2. PurePulse (2012)             Examples :             - Fresh O...
How new preservation will change the industryPascalisation (HPP)             PurePulse (PEF)• pilot facilities available  ...
How new preservation will change the industry             3. AMAP (2009)             Examples :             - Fresh cut fr...
How new preservation will change the industry                                                AMAP                  ir. Wou...
How new preservation will change the industry                                      AMAP                  ir. Wouter de Hei...
How new preservation will change the industry                                         >> 2 months Longer shelf-life:      ...
How new preservation will change the industry                                       >> 2 months     Quality               ...
Pasteurisatie vs SterilisatiePasteurisatie:• Inactivatie van vegetatieve micro-organismen• Typische condities : 70-80oC• K...
Klassiek steriliseren (onderwater, beregend)                   ir. Wouter de Heij +31.6.55765772   -   TOP b.v.   -   © 2012
Klassiek steriliseren (iets nieuwer)                    ir. Wouter de Heij +31.6.55765772   -   TOP b.v.   -   © 2012
Nieuw Steriliseren1. Pasteurisatie + Pascalisatie = PATS2. Pasteurisatie + PurePulse = …..3. Continue snelle elektrische v...
Nieuw Steriliseren                     ir. Wouter de Heij +31.6.55765772   -   TOP b.v.   -   © 2012
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De toekomst van houdbaarheid - nieuw pasteuriseren en steriliseren

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More information on:
http://nl.topwiki.nl/index.php/Houdbaarheid
http://youtu.be/quMWrzu8jbQ
and
www.toptechnologytalks.nl (@toptechtalks)
or www.top-bv.nl

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De toekomst van houdbaarheid - nieuw pasteuriseren en steriliseren

  1. 1. #TTT – De Toekomst van Houdbaarheid Nieuw steriliseren – Top Technology Talks 15 mei 2012 HelmondWouter de HeijCEO TOP b.vwww.top-bv.nlwww.toptechnologytals.nlwww.topfoodlab.nlwww.topwiki.nl ir. Wouter de Heij +31.6.55765772 - TOP b.v. - © 2012
  2. 2. How new preservation will change the industry Dried, Fresh and Heated or Chilled Frozen Products Products ir. Wouter de Heij +31.6.55765772 - TOP b.v. - © 2012
  3. 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 - TOP b.v. - © 2012
  4. 4. How new preservation will change the industry Quality Taste Health Nutrition Shelf Life (days or months) ir. Wouter de Heij +31.6.55765772 - TOP b.v. - © 2012
  5. 5. How new preservation will change the industry >> 2 months Quality Taste Health Nutrition < 10 days Shelf Life (days or months) ir. Wouter de Heij +31.6.55765772 - TOP b.v. - © 2012
  6. 6. How new preservation will change the industry >> 2 months < 10 days Shelf Life (days or months) ir. Wouter de Heij +31.6.55765772 - TOP b.v. - © 2012
  7. 7. Vision of Dutch Innovative Foodmakers Local Market European Market Day2Day delivery >> 2 months Products on Stock Difficult Logistics Easy logistics Expensive < 10 days OpEx / Efficient Low Volumes Large VolumesHealthy & 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 - TOP b.v. - © 2012
  8. 8. How new preservation will change the industry Local Market European Market Day2Day delivery >> 2 months Products on Stock Difficult Logistics Easy logistics Expensive < 10 days OpEx / Efficient Low Volumes Large VolumesHealthy & 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 - TOP b.v. - © 2012
  9. 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 - TOP b.v. - © 2012
  10. 10. How new preservation will change the industry 3-4 weeks < 10 days >> 2 months ir. Wouter de Heij +31.6.55765772 - TOP b.v. - © 2012
  11. 11. How new preservation will change the industry Apply Novel Cold Preservation Technologies 3-4 weeks ir. Wouter de Heij +31.6.55765772 - TOP b.v. - © 2012
  12. 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 - TOP b.v. - © 2012
  13. 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 - TOP b.v. - © 2012
  14. 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 - TOP b.v. - © 2012
  15. 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 - TOP b.v. - © 2012
  16. 16. How new preservation will change the industry ir. Wouter de Heij +31.6.55765772 - TOP b.v. - © 2012
  17. 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 - TOP b.v. - © 2012
  18. 18. How new preservation will change the industry 2. PurePulse (2012) Electricity : high voltage3-10 days 3-4 weeks >>3 Months ir. Wouter de Heij +31.6.55765772 - TOP b.v. - © 2012
  19. 19. How new preservation will change the industry 2. PurePulse (2012) First factory Q1 2012. Pilot for NPD available3-10 days 3-4 weeks >>3 Months ir. Wouter de Heij +31.6.55765772 - TOP b.v. - © 2012
  20. 20. How new preservation will change the industry ir. Wouter de Heij +31.6.55765772 - TOP b.v. - © 2012
  21. 21. How new preservation will change the industry 2. PurePulse (2012) Examples : - Fresh Orange Juice - Raw Milk (safe!)3-10 days 3-4 weeks >>3 Months ir. Wouter de Heij +31.6.55765772 - TOP b.v. - © 2012
  22. 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 - TOP b.v. - © 2012
  23. 23. How new preservation will change the industry 3. AMAP (2009) Examples : - Fresh cut fruits - R2E meals3-10 days 3-4 weeks >>3 Months ir. Wouter de Heij +31.6.55765772 - TOP b.v. - © 2012
  24. 24. How new preservation will change the industry AMAP ir. Wouter de Heij +31.6.55765772 - TOP b.v. - © 2012
  25. 25. How new preservation will change the industry AMAP ir. Wouter de Heij +31.6.55765772 - TOP b.v. - © 2012
  26. 26. How new preservation will change the industry >> 2 months Longer shelf-life: Quality Pascalisatie Taste Health PurePulse Nutrition < 10 daysAMAP & PermaChill Shelf Life (days or months) ir. Wouter de Heij +31.6.55765772 - TOP b.v. - © 2012
  27. 27. How new preservation will change the industry >> 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 - TOP b.v. - © 2012
  28. 28. 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 - TOP b.v. - © 2012
  29. 29. Klassiek steriliseren (onderwater, beregend) ir. Wouter de Heij +31.6.55765772 - TOP b.v. - © 2012
  30. 30. Klassiek steriliseren (iets nieuwer) ir. Wouter de Heij +31.6.55765772 - TOP b.v. - © 2012
  31. 31. Nieuw Steriliseren1. Pasteurisatie + Pascalisatie = PATS2. Pasteurisatie + PurePulse = …..3. Continue snelle elektrische verhitting(no preservatives, optimal quality) ir. Wouter de Heij +31.6.55765772 - TOP b.v. - © 2012
  32. 32. Nieuw Steriliseren ir. Wouter de Heij +31.6.55765772 - TOP b.v. - © 2012

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