Tecnologías alternativas para la conservación de alimentos

1. Achicanoy Burbano Angie
Campaña Suarez Sara
Dejoy Navarro Angela
Granja Cabrera Jonathan
Pabon Martínez Santiago

2. Cold plasma.
High intensity pulsed electric fields
1 Introduction
2 Objetives
4
3 Non-thermal food preservation
5
Table of
Content

3. 6 Ultrasound (US)
7 High hydrostatic pressures (HHP)
9
High intensity white light
8
Oscillating magnetic fields (CMO)
Conclusions
10
Table of
Content
Bibliographic references
11

6. General Objetive
Recognize the implementation of alternative
technologies used in food processing and h
this contributes to the food industry in the
conservation for the care of quality and
preservation of food qualities.

7. Specific Objetives
• Identify how alternative technologies
influence as an innovation process for th
development of research and studies on
food processing.
• Analyze the efficiency in food processin
relation to the combination of the use of
traditional methods and alternative
technologies for non-thermal food
processing.

10. Generación de Calor Sin generación de calor
High intensity pulsed electric fields.
Cold plasma (CP)
High hydrostatic pressures (HHP)
Ultrasound (US).
Irradiation
Oscillating magnetic fields (CMO)
High intensity white light

22. The technology of high hydrostatic pressure (HPP) consists of applying
pressure uniformly and with a minimum temperature variation on food,
in order to prevent it from deforming or modifying its sensory
properties. That is, using this treatment products are obtained with the
nutritional properties, flavors, aromas and colors of the same, where
there may be a very slight modification of these characteristics, so that
the food looks natural despite having been processed.
In APH processing, pressures between 100 and 600 MPa are applied to
an aqueous liquid, which is usually potable water; in a closed system it
can be developed in a short exposure time of approximately 5-10 min.

27. First of all, a magnetic field is the region in which a body is able
to magnetize the particles around it. They can be static where
the force remains constant over time, or oscillating whose
intensity changes periodically and is generated by alternating
current electromagnets. There are also homogeneous and
heterogeneous. In the first case the intensity is uniform in the
area provided by the magnetic field, on the other hand, in the
heterogeneous magnetic field, the intensity is not uniform.
Its main objective is to inactivate undesirable microorganisms in
food, which leads to improved quality and increased shelf life.
The inactivation of OM is mainly due to two phenomena: The
breaking of the DNA molecule and certain proteins, and the
breaking of covalent bonds in molecules with magnetic dipoles
(Herrero, A. and Romero de Avila, M. 2006).

28. Microorganism
Type of
magneti
c field
field
strength
(T)
Pulse
frequency
(Hz)
Effect
Pseudomonas aeruginosa
Candida albicans
CMO
0.015
0.03
0.06
0.1-0.3
Stimulated growth.
stimulation
increases with
increasing pulse
rate.
E. Coli CMO 0.15 0.05
Inactivation of
cells at a
concentration of
100 cells per ml

29. Microorganism
Type of
magneti
c field
field
strength
(T)
Pulse
frequency
(Hz)
Effect
Streptococcus
thermophilus in milk
CMO 12.0 6000 (1 pulse)
Reduced population
from 25000
cells/ml to 970
cells/ml
Fungal spores CMO 7.5 8500 (1 pulse)
Population reduced
from 3000
spores/ml to 1

30. ADVANTAGES DISADVANTAGES
Applicable to foods packaged in plastic
Not applicable to products with metallic
containers
Minimal degradation of organoleptic and
nutritional characteristics.
Not well studied

32. Presentations are tools that can be used as lectures, speeches, reports, and more. It is
mostly presented before an audience.
The use of non-thermal technologies in food allows obtaining less processed and
sustainable products, which not only preserve their nutritional characteristics and
sensory quality, but also reduce environmental impact, processing costs and provide
food safety to the consumer.
Most of these technologies are not efficient on their own, and their use is generally
recommended in combination with traditional methods and/or with other emerging
techniques (combined methods). One of the main drawbacks of non-thermal processes is
related to the inactivation of sporulated microorganisms; in this case APH is the one
that has achieved the greatest progress through the use of PATS.

33. Oscillating magnetic fields are a very little studied technology, yet it has great
future projection since it can be used in foods regardless of whether they are
already packaged, inactivates and reduces microbial load and some fungi. The
above with a minimum degradation in their organoleptic and nutritional
characteristics, which is the main objective of these alternative technologies.
High-intensity pulsed electric fields can deactivate microorganisms and enzymes
that cause food spoilage, which can extend the shelf life of perishable products
and is beneficial in reducing food waste, and compared to traditional food
preservation methods, this technology tends to better preserve the quality,
flavor and nutrients of food.

35. Arias- Cardona, L. (2016). Efectos de los tratamientos térmicos sobre las propiedades
nutricionales de las frutas y las verduras. [Tesis de postgrado, Corporación
Universitaria Lasallista].
http://repository.unilasallista.edu.co/dspace/bitstream/10567/1763/1/Tratamientos_t
ermicos_propiedades_frutas_verduras.pdf
Caballero-Figueroa, E., Terrés, E., Hernández-Hernández, H y Escamilla-García, M.
(2022). Revisión sobre las tecnologías emergentes no térmicas para el procesamiento
de alimentos. TIP Revista Especializada en Ciencias Químico-Biológicas, 25, 1-14.
https://doi.org/10.22201/fesz.23958723e.2022.459
Caguana, Y y Belén, A. (2022). Aplicabilidad de los tratamientos no térmicos sobre la
conservación de alimentos. [Tesis de pregrado, Universidad Central del Ecuador].
http://www.dspace.uce.edu.ec/bitstream/25000/28264/1/UCE-FCQ-CQA-
YUGSI%20ALISSON.pdf

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38. Thank you!