132-fd8302-fpc.pptx
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The document discusses various non-thermal food processing techniques as alternatives to traditional thermal processing which can cause nutrient and flavor loss. It describes techniques such as microwave heating, pulsed electric field processing, high pressure processing, pulsed light technology, and ohmic heating. These non-thermal methods allow for higher production rates and better food quality compared to thermal processing.
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Non thermal process in preservation of food
The document discusses various non-thermal food processing techniques as alternatives to traditional thermal processing. It provides examples of different non-thermal methods like pulsed electric field, high pressure processing, pulsed light technology, microwave heating, ohmic heating, and irradiation. These methods allow for higher production rates and better retention of nutrients, flavors and quality compared to thermal processing. While the equipment costs are initially higher, non-thermal processing is increasingly being used in both large-scale and small-scale food industries.
Non thermal process in preservation of food
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Non thermal process in preservation of food
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Non thermal process in preservation of food
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132-fd8302-fpc.pptx
- 2. Themainproblemwiththethermalprocessingof foodis lossof volatilecompounds,nutrients,andflavour. Toovercometheseproblemsnonthermalmethodscame intofoodindustriestoincreasetheproductionrateand profit. Thenonthermalprocessingisusedforallfoodsforitsbetter quality ,acceptance,andforitsshelflife. Thenewprocessingtechniquesaremostlyemployedtothe liquidpackedfoodswhencomparedtosolidfoods. WhyNon thermal?
- 3. Since thenonthermalmethodsareusedforbulk quantitiesof foods,thesemethodsof foodpreservationare mainlyusedinthelargescaleproduction. The costof equipmentsusedinthenonthermal processingishighwhencomparedtoequipmentsusedin thermalprocessing. After minimisingtheinvestmentcostsof nonthermal processingmethods,itcanalsobeemployedinsmallscale industries.
- 4. NON-THERMAL PROCESS ARE:- Ohmic Heating Microwave heating Radiofrequency heating Infrared heating High Pressure Processing Pulsed Electric Field Ultrasonics Pulsed Light Technology Pulsed X-rays Irradiation Oscillating Magnetic Field
- 5. Microwave Heating: •Refers to the use of electromagnetic waves of certain frequencies (2450MHz and 915MHz. )to generateheatinmaterial. •Containerwithfoodisplacedinamicrowave oven •Andthenaovenisactivated,thefoodattheedge of thecontainerheatsfasterandatemperature gradientdevelopsbetweenthecentreandthe edges
- 6. Mechanism Dipolar interaction: polarmoleculessuchaswatermolecules(dipole) insidethefoodwillrotateaccordingtothe alternatingelectromagneticfield. Therotationof watermoleculeswouldgenerate heatforcooking Ionic interaction: Ioniccompounds(i.e. dissolvedsalts)infoodcan alsobeacceleratedbytheelectromagneticfield andcollidedwithothermoleculestoproduce heat
- 8. PULSED ELECTRIC FIELD (PEF) TECHNOLOGY •PEF isanon-thermalfoodpreservationtechnology thatinvolvesthedischargeofhighvoltageelectric pulses(upto70kV/cm)intothefoodproduct,whichis placedbetweentwoelectrodesforafewmicrosec
- 9. HIGH PRESSURE PROCESSING: (HPP) HighPressureProcessingisalsoknownas“High HydrostaticPressure”or“UltraHighPressure”processing. HPP usesupto900MPatokillmanyof themicro organismsfoundinfoods,evenatroomtemperature withoutdegradingvitamins,flavorandcolourmoleculesin theprocess. Food packagesareloadedontothevesselandthetopis closed. The pressuremediumusuallywaterispumpedintothe vesselfromthebottom.
- 10. Once the desired pressure is reached, the pumping is stopped, valves are closed, pressure can be maintained withoutfurtherneedforenergyinput. Principle: AprincipleunderlyingHPP isthatthehighpressureis appliedinan“isostatic”mannersuchthatallregionsof foodexperienceauniformpressure,unlikeheat processingwheretemperaturegradientsareestablished.
- 11. PULSED LIGHT (OR) HIGH INTENSITY LIGHT TECHNOLOGY : •HighIntensityLightTechnologycanbeusedfortherapid inactivationof microorganismsonfoodsurfaces, equipmentsandfoodpackagingmaterials. •HighintensitywhitelightandUVlightfoodpreservation methodsemploylightwavelengthsrangingfromultra violettonearinfra-redinshortintensepulse. •Pulsesof lightusedforfoodprocessingapplications typicallyemitonetotwentyflashespersecondof electromagneticenergy
- 12. •ItisgenerallyacceptedthatUVplaysacriticalrolein microbial inactivation. •Thetreatmentismosteffectiveonsmooth,nonreflecting surfacesorinliquidsthatarefreeof suspended particulates. • •Insurfacetreatments,roughsurfaceshinderinactivationdue tocellhiding.
- 13. Ohmic heating Ohmic heating is an advanced terminal processing method where in the food material which serves as an electrical resistor, is heated by passing electricity through Which result in rapid & uniform heating Electrical resistance heating or joule heating or electro-heating 13
- 14. Important benefits 1. Fast Processing 2. Homogeneous Treatment 3. More effective method 14
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