Factors influencing the keeping-qualityAdvice : pretend you’re a single lettuce leave!                                    ...
Biological variance a fact of lifeQuality    5 (color, smell,    4texture) score     3           2           1            ...
Re-positioning when improving?                     Food                        Specia-                    Service         ...
Re-positioning when improving?Quality    5 (color,                                          “Near-fresh” products smell,  ...
Demands of a proper packaging1. Proper design : Seduces consumers to buy - - Essential aspect for non-users (first buyers)...
Respiration background of fresh-produce                 Temperature                     N2      H2O                       ...
Keeping quality of (fresh-cut) fruit                                                        Type or tissue or origin      ...
Factors affecting the respiration rate of fruitsInternal:• Type of tissue or organ : Leaves > fruits > roots.• Product siz...
Perishability rate.                      Wouter de Heij M.Sc. +31.6.55765772   -   AMAP   -   © 2012
Factors affecting the respiration rates:External:• Mechanical damage and product’s sanitary condition.• Temperature of ext...
Effect of O2 on RR (Michaelis Menten)                 Wouter de Heij M.Sc. +31.6.55765772   -   AMAP   -   © 2012
Keeping Quality versus the respiration rates                                                                              ...
Effect of packaging designX                ✔                                          X                  Wouter de Heij M....
Design of (E)MAP : multidisciplinary approach                                   Ketentemperatuur                          ...
Design of (E)MAP : multidisciplinary approach                                   Ketentemperatuur                          ...
Design of (E)MAP : multidisciplinary approach                                   Ketentemperatuur                          ...
Design of (E)MAP : multidisciplinary approach                                   Ketentemperatuur                          ...
Design of (E)MAP : multidisciplinary approach                                   Ketentemperatuur                          ...
Design of (E)MAP : multidisciplinary approach                                   Ketentemperatuur                          ...
Respiration background of fresh-produce                    Temperature                         N2        H2O              ...
Design of MAP and EMAP         Concentration O2, CO2 (%)                                                 O2 concentration ...
Design of MAP and EMAP    1                                                                 1. Higher oxygen level        ...
Design of MAP and EMAP         Concentration O2, CO2 (%)                                                                  ...
Optimisation of shelf life via MAP optimasation                                                                           ...
Effect of scavangers (patent TOP/Perfotec)                                                                       1. Withou...
Design of MAP and EMAP                              Classical MA packaging (MAP)                          Modern EMAP pack...
Design of MAP and EMAP• What are the current research questions? - How to choose correct film permeability? - How to decid...
Launched at FreshConex 2010,      Sold via:Wouter de Heij M.Sc. +31.6.55765772   -   AMAP   -   © 2012
Wouter de Heij M.Sc. +31.6.55765772   -   AMAP   -   © 2012
Wouter de Heij M.Sc. +31.6.55765772   -   AMAP   -   © 2012
Design of MAP and EMAP - 2010Launched at FreshConex 2010,Sold via:                 Wouter de Heij M.Sc. +31.6.55765772   -...
Design of MAP and EMAP - 2010                     Respiration rate                Wouter de Heij M.Sc. +31.6.55765772   - ...
Design of MAP and EMAP - 2010                                                          EMAP                Wouter de Heij ...
Design of MAP and EMAP - 2010EMAP                        • Better quality                        • Extended shelf life    ...
Design of MAP and EMAP               Wouter de Heij M.Sc. +31.6.55765772   -   AMAP   -   © 2012
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Amap Technology - Perfotec and TOP

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Amap Technology - Perfotec and TOP

  1. 1. Factors influencing the keeping-qualityAdvice : pretend you’re a single lettuce leave! • Quality of raw-material • Product temperature & residence time • Initial gas content (MA) • Moisture content • Film (permeability) • Mechanical process • Preparation & Handling •……Advice : determine the CCP (QACCP) based on this list Wouter de Heij M.Sc. +31.6.55765772 - AMAP - © 2012
  2. 2. Biological variance a fact of lifeQuality 5 (color, smell, 4texture) score 3 2 1 0 5 10 15 Keeping Quality (days) Wouter de Heij M.Sc. +31.6.55765772 - AMAP - © 2012
  3. 3. Re-positioning when improving? Food Specia- Service list Quality 5attribute Product repositioning A (color, 4 Product smell, repositioning A Btexture, 3 …) Discount 2 supermarkt score 1 0 5 10 15 Keeping Quality (days) Wouter de Heij M.Sc. +31.6.55765772 - AMAP - © 2012
  4. 4. Re-positioning when improving?Quality 5 (color, “Near-fresh” products smell, 4 (emerging market)texture) score 3 2 1 0 5 10 15 Keeping Quality (days) Wouter de Heij M.Sc. +31.6.55765772 - AMAP - © 2012
  5. 5. Demands of a proper packaging1. Proper design : Seduces consumers to buy - - Essential aspect for non-users (first buyers)2. Must fulfill the (organoleptic) expectations of consumers - - Essential to make heavy-users out of light-users This presentations - - Essential to make no non-users out of light-users3. Must be positions on the proper place in the supermarket - Correct shelf; same shelf, recognizable Wouter de Heij M.Sc. +31.6.55765772 - AMAP - © 2012
  6. 6. Respiration background of fresh-produce Temperature N2 H2O CO2 O2 Wouter de Heij M.Sc. +31.6.55765772 - AMAP - © 2012
  7. 7. Keeping quality of (fresh-cut) fruit Type or tissue or origin Produce size Internal Stage of development A. Respiration Climactic vs non-climactic Mechanical damage External Sanitize condition Temperature product Atmospheric condition (O2, CO2 C2H4) Physical barrier (waxes, plastic films) Type or tissue or originKQ of B. Transpiration Internal Specie and varietyFruit Integrity and sanitary condition External Relative humidity Product temperature Air movements C. Ethylene Respiration Altitude (plant hormone) Ripening Physical barrier (waxes, plastic films) Loss of chlorophyll (undesirable in veg.) Production of carotenoids and antocianines. D. Maturity process and ripening Starches conversion into sugars. Changes in organic acids, proteins and fats. Reduction in tannins and fungistatic compounds. Wouter de Heij M.Sc. +31.6.55765772 - AMAP - © 2012
  8. 8. Factors affecting the respiration rate of fruitsInternal:• Type of tissue or organ : Leaves > fruits > roots.• Product size : bigger size < respiration rate.• Stages of development : young leaves > respiration. In fruits will depend on their classification as climacteric or non-climacteric. Wouter de Heij M.Sc. +31.6.55765772 - AMAP - © 2012
  9. 9. Perishability rate. Wouter de Heij M.Sc. +31.6.55765772 - AMAP - © 2012
  10. 10. Factors affecting the respiration rates:External:• Mechanical damage and product’s sanitary condition.• Temperature of external environment.• Atmosphere composition (< Oxygen and CO2 < respiration; > ethylene > respiration).• Physical barriers (waxes, plastic films, etc.) Wouter de Heij M.Sc. +31.6.55765772 - AMAP - © 2012
  11. 11. Effect of O2 on RR (Michaelis Menten) Wouter de Heij M.Sc. +31.6.55765772 - AMAP - © 2012
  12. 12. Keeping Quality versus the respiration rates Potatoes Salads Potatoes Swede long Strawberry Objective of MAP Sprouts Broccoli Asparagus Shelf life Swede Peas Spinach Broccoli Salads Sprouts Asparagus Strawberry Peas short Spinach low RESPIRATION high Wouter de Heij M.Sc. +31.6.55765772 - AMAP - © 2012
  13. 13. Effect of packaging designX ✔ X Wouter de Heij M.Sc. +31.6.55765772 - AMAP - © 2012
  14. 14. Design of (E)MAP : multidisciplinary approach Ketentemperatuur Optimale steady-state-condities CBL, pallet, stock verblijftijd Ketenomstandigheden Type machineMarketing & sales Gasmenger Gasmengsel op t=0 Proper Instellingen (flush) Designed Massa / headspace (E)MAP verhouding Verpakkingsoppervlak (m2) NPD Film eigenschappen Ademhaling vh product (C)OTR Film (onbehandeld) Land van herkomst Verhouding Aantal gaatjes per m2 mengsel Seizoen Gat grootte Type grondstof Wouter de Heij M.Sc. +31.6.55765772 - AMAP - © 2012
  15. 15. Design of (E)MAP : multidisciplinary approach Ketentemperatuur Optimale steady-state-condities CBL, pallet, stock verblijftijd Ketenomstandigheden Type machineMarketing & sales Gasmenger Gasmengsel op t=0 Proper Instellingen (flush) Designed Massa / headspace (E)MAP verhouding Verpakkingsoppervlak (m2) NPD Film eigenschappen Ademhaling vh product (C)OTR Film (onbehandeld) Land van herkomst Verhouding Aantal gaatjes per m2 mengsel Seizoen Gat grootte Type grondstof TD/TECHNIEK Wouter de Heij M.Sc. +31.6.55765772 - AMAP - © 2012
  16. 16. Design of (E)MAP : multidisciplinary approach Ketentemperatuur Optimale steady-state-condities CBL, pallet, stock verblijftijd Ketenomstandigheden Type machineMarketing & sales Gasmenger Gasmengsel op t=0 Proper Instellingen (flush) Designed Massa / headspace (E)MAP verhouding Verpakkingsoppervlak (m2) NPD Film eigenschappen Ademhaling vh product (C)OTR Film (onbehandeld) Land van herkomst Verhouding Aantal gaatjes per m2 mengsel Seizoen Gat grootte Type grondstof QA/QC Wouter de Heij M.Sc. +31.6.55765772 - AMAP - © 2012
  17. 17. Design of (E)MAP : multidisciplinary approach Ketentemperatuur Optimale steady-state-condities CBL, pallet, stock verblijftijd Ketenomstandigheden Type machineMarketing & sales Gasmenger Gasmengsel op t=0 Proper Instellingen (flush) Designed Massa / headspace (E)MAP verhouding Verpakkingsoppervlak (m2) NPD Film eigenschappen Ademhaling vh product (C)OTR Film (onbehandeld) Land van herkomst Verhouding Aantal gaatjes per m2 mengsel Seizoen Gat grootte Type grondstof Klant en keten Wouter de Heij M.Sc. +31.6.55765772 - AMAP - © 2012
  18. 18. Design of (E)MAP : multidisciplinary approach Ketentemperatuur Optimale steady-state-condities CBL, pallet, stock verblijftijd Ketenomstandigheden Type machineMarketing & sales Gasmenger Gasmengsel op t=0 Proper Instellingen (flush) Designed Massa / headspace (E)MAP verhouding Verpakkingsoppervlak (m2) NPD Film eigenschappen Ademhaling vh product (C)OTR Film (onbehandeld) Land van herkomst Verhouding Aantal gaatjes per m2 mengsel Seizoen Gat grootte Type grondstof Productontwikkeling en innovatie Wouter de Heij M.Sc. +31.6.55765772 - AMAP - © 2012
  19. 19. Design of (E)MAP : multidisciplinary approach Ketentemperatuur Optimale steady-state-condities CBL, pallet, stock verblijftijd Ketenomstandigheden Type machineMarketing & sales Gasmenger Gasmengsel op t=0 Proper Instellingen (flush) Designed Massa / headspace (E)MAP verhouding Verpakkingsoppervlak (m2) NPD Film eigenschappen Ademhaling vh product (C)OTR Film (onbehandeld) Land van herkomst Verhouding Aantal gaatjes per m2 mengsel Seizoen Gat grootte Type grondstof INKOOP Wouter de Heij M.Sc. +31.6.55765772 - AMAP - © 2012
  20. 20. Respiration background of fresh-produce Temperature N2 H2O CO2 O2 Wouter de Heij M.Sc. +31.6.55765772 - AMAP - © 2012
  21. 21. Design of MAP and EMAP Concentration O2, CO2 (%) O2 concentration Time (days) Wouter de Heij M.Sc. +31.6.55765772 - AMAP - © 2012
  22. 22. Design of MAP and EMAP 1 1. Higher oxygen level Concentration O2, CO2 (%) 2 2. Lower oxygen level 1 2 O2 concentration Time (days) Wouter de Heij M.Sc. +31.6.55765772 - AMAP - © 2012
  23. 23. Design of MAP and EMAP Concentration O2, CO2 (%) 1. Open film : high OTR, O2 conc. 1 2 2. Closed film : Low OTR Time (days) Wouter de Heij M.Sc. +31.6.55765772 - AMAP - © 2012
  24. 24. Optimisation of shelf life via MAP optimasation 1. Typical O2-concentration 2. More open film (e.g. Perforated film) Concentration O2, CO2 (%) 3. Gas flushing & O2 concentration perforated film 3 2 Optimal O2 concentration (EMAP) 1 Time (days) Wouter de Heij M.Sc. +31.6.55765772 - AMAP - © 2012
  25. 25. Effect of scavangers (patent TOP/Perfotec) 1. Without scavanger Concentration O2, CO2 (%) 2. With scavanger 1 O2 concentration 2 Time (days) Wouter de Heij M.Sc. +31.6.55765772 - AMAP - © 2012
  26. 26. Design of MAP and EMAP Classical MA packaging (MAP) Modern EMAP packagingConcentration O2, CO2 (%) CO2 CO2 conc Target CO2 O2 O2 concentration Target O2 Time (days) Time (days) Wouter de Heij M.Sc. +31.6.55765772 - AMAP - © 2012
  27. 27. Design of MAP and EMAP• What are the current research questions? - How to choose correct film permeability? - How to decide the amount of perforations? - How to decide the size of the perforations?• Our answer : a fast respiration meter + software Wouter de Heij M.Sc. +31.6.55765772 - AMAP - © 2012
  28. 28. Launched at FreshConex 2010, Sold via:Wouter de Heij M.Sc. +31.6.55765772 - AMAP - © 2012
  29. 29. Wouter de Heij M.Sc. +31.6.55765772 - AMAP - © 2012
  30. 30. Wouter de Heij M.Sc. +31.6.55765772 - AMAP - © 2012
  31. 31. Design of MAP and EMAP - 2010Launched at FreshConex 2010,Sold via: Wouter de Heij M.Sc. +31.6.55765772 - AMAP - © 2012
  32. 32. Design of MAP and EMAP - 2010 Respiration rate Wouter de Heij M.Sc. +31.6.55765772 - AMAP - © 2012
  33. 33. Design of MAP and EMAP - 2010 EMAP Wouter de Heij M.Sc. +31.6.55765772 - AMAP - © 2012
  34. 34. Design of MAP and EMAP - 2010EMAP • Better quality • Extended shelf life • Less losses • More sustainable Wouter de Heij M.Sc. +31.6.55765772 - AMAP - © 2012
  35. 35. Design of MAP and EMAP Wouter de Heij M.Sc. +31.6.55765772 - AMAP - © 2012

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