This document discusses the application of high hydrostatic pressure (HHP) technology to food processing. HHP uses water pressures between 100-900 MPa to decontaminate packaged foods while maintaining sensory qualities. It can inactivate microbes and enzymes without using heat or chemicals. HHP is shown to reduce food allergens by disrupting tertiary and quaternary protein structures through rupture of non-covalent bonds. This alters the conformation of allergens and reduces their allergenicity. HHP has potential for developing hypoallergenic foods and decreasing the impact of food allergies.
Thermal processing is defined as the combination of temperature and time required to eliminate a desired number of microorganisms from a food product.
The term "thermal" refers to processes involving heat.
Heating food is an effective way of preserving.
The basic purpose for the thermal processing of foods is,
to reduce or destroy microbial activity,
reduce or destroy enzyme activity,
and to produce physical or chemical changes,
to make the food meet a certain quality standard.
Hydrostatic pressure processing involves the use of high water pressure in a special pressure vessel to kill the bacteria but preserve texture, nutrients, and color of food.
You can read more about pasteurization here https://agritimps.com/milk-pasteurization-101
Thermal processing is defined as the combination of temperature and time required to eliminate a desired number of microorganisms from a food product.
The term "thermal" refers to processes involving heat.
Heating food is an effective way of preserving.
The basic purpose for the thermal processing of foods is,
to reduce or destroy microbial activity,
reduce or destroy enzyme activity,
and to produce physical or chemical changes,
to make the food meet a certain quality standard.
Hydrostatic pressure processing involves the use of high water pressure in a special pressure vessel to kill the bacteria but preserve texture, nutrients, and color of food.
You can read more about pasteurization here https://agritimps.com/milk-pasteurization-101
Pressure dependent method to preserve food items without loosing organoleptic features (taste, Color, Aroma, Fragrance etc.) increases shelf lives of items. No or little loss nutritional value during this treatment.
HPP is one of the food preservation method. High Pressure Processing is a non-thermal, cold processing technique in which the food in its final flexible packaging is subjected to high levels of hydrostatic pressure, inactivating its microorganisms, extending the shelf life and guaranteeing the food safety of the product.
HIGH-PRESSURE PROCESSING AND ITS APPLICATIONS IN THE DAIRY INDUSTRYfstj
High-pressure processing (HPP) is a novel, non-thermal food processing technology. Processing of foods by this method offers an alternative to thermal processing as it is carried out near the ambient temperature, thus, eliminating the adverse effects of heat and keeps the sensory and nutritional attributes of the food fresh like. This paper outlines the salient principles of the high pressure processing, equipment available, microbial inactivation mechanisms, applications of high pressure in the processing of dairy products, effect of pressure treatment on the milk constituents and further research needs for adaptation of the process in the dairy industry.
Impact of non thermal processing technologies on quality of fruit juicesMaya Sharma
It describes need of non thermal technology in food juice industry, effect of HPP technology, HHP technology, UV technology and PFE technology on fruit juice.
The PPT includes importance of grain drying, moisture content determination methods, equilibrium moisture content, different mode of heat transfer, types of different drying methods, different dryers etc. The presentation is best suitable for graduation level students.
This presentation includes characteristics of an individual particle in a powder or in a mixture, mean particle size of a mixture or a powder, particle size distribution, fineness modulus etc.
Post harvest handling and preservation of fresh fish and seafoodMaya Sharma
It describes about economic importance of fish production, trade and utilization, contribution of fish to human health, postharvest losses in fish and seafood
Its about use of Osmotic dehydration in food processing, its principle, factors affecting OD, advantages and disadvantages of OD process, impact of OD on quality properties of fruits
Membrane filtration technology in food engg.Maya Sharma
Its about membrane filtration technology used in food engg. It describes types of membrane, RO, UF, MF, troubleshooting occurred during membrane filtration etc.
Automobile Management System Project Report.pdfKamal Acharya
The proposed project is developed to manage the automobile in the automobile dealer company. The main module in this project is login, automobile management, customer management, sales, complaints and reports. The first module is the login. The automobile showroom owner should login to the project for usage. The username and password are verified and if it is correct, next form opens. If the username and password are not correct, it shows the error message.
When a customer search for a automobile, if the automobile is available, they will be taken to a page that shows the details of the automobile including automobile name, automobile ID, quantity, price etc. “Automobile Management System” is useful for maintaining automobiles, customers effectively and hence helps for establishing good relation between customer and automobile organization. It contains various customized modules for effectively maintaining automobiles and stock information accurately and safely.
When the automobile is sold to the customer, stock will be reduced automatically. When a new purchase is made, stock will be increased automatically. While selecting automobiles for sale, the proposed software will automatically check for total number of available stock of that particular item, if the total stock of that particular item is less than 5, software will notify the user to purchase the particular item.
Also when the user tries to sale items which are not in stock, the system will prompt the user that the stock is not enough. Customers of this system can search for a automobile; can purchase a automobile easily by selecting fast. On the other hand the stock of automobiles can be maintained perfectly by the automobile shop manager overcoming the drawbacks of existing system.
Event Management System Vb Net Project Report.pdfKamal Acharya
In present era, the scopes of information technology growing with a very fast .We do not see any are untouched from this industry. The scope of information technology has become wider includes: Business and industry. Household Business, Communication, Education, Entertainment, Science, Medicine, Engineering, Distance Learning, Weather Forecasting. Carrier Searching and so on.
My project named “Event Management System” is software that store and maintained all events coordinated in college. It also helpful to print related reports. My project will help to record the events coordinated by faculties with their Name, Event subject, date & details in an efficient & effective ways.
In my system we have to make a system by which a user can record all events coordinated by a particular faculty. In our proposed system some more featured are added which differs it from the existing system such as security.
Student information management system project report ii.pdfKamal Acharya
Our project explains about the student management. This project mainly explains the various actions related to student details. This project shows some ease in adding, editing and deleting the student details. It also provides a less time consuming process for viewing, adding, editing and deleting the marks of the students.
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Democratizing Fuzzing at Scale by Abhishek Aryaabh.arya
Presented at NUS: Fuzzing and Software Security Summer School 2024
This keynote talks about the democratization of fuzzing at scale, highlighting the collaboration between open source communities, academia, and industry to advance the field of fuzzing. It delves into the history of fuzzing, the development of scalable fuzzing platforms, and the empowerment of community-driven research. The talk will further discuss recent advancements leveraging AI/ML and offer insights into the future evolution of the fuzzing landscape.
Welcome to WIPAC Monthly the magazine brought to you by the LinkedIn Group Water Industry Process Automation & Control.
In this month's edition, along with this month's industry news to celebrate the 13 years since the group was created we have articles including
A case study of the used of Advanced Process Control at the Wastewater Treatment works at Lleida in Spain
A look back on an article on smart wastewater networks in order to see how the industry has measured up in the interim around the adoption of Digital Transformation in the Water Industry.
Industrial Training at Shahjalal Fertilizer Company Limited (SFCL)MdTanvirMahtab2
This presentation is about the working procedure of Shahjalal Fertilizer Company Limited (SFCL). A Govt. owned Company of Bangladesh Chemical Industries Corporation under Ministry of Industries.
Saudi Arabia stands as a titan in the global energy landscape, renowned for its abundant oil and gas resources. It's the largest exporter of petroleum and holds some of the world's most significant reserves. Let's delve into the top 10 oil and gas projects shaping Saudi Arabia's energy future in 2024.
CFD Simulation of By-pass Flow in a HRSG module by R&R Consult.pptxR&R Consult
CFD analysis is incredibly effective at solving mysteries and improving the performance of complex systems!
Here's a great example: At a large natural gas-fired power plant, where they use waste heat to generate steam and energy, they were puzzled that their boiler wasn't producing as much steam as expected.
R&R and Tetra Engineering Group Inc. were asked to solve the issue with reduced steam production.
An inspection had shown that a significant amount of hot flue gas was bypassing the boiler tubes, where the heat was supposed to be transferred.
R&R Consult conducted a CFD analysis, which revealed that 6.3% of the flue gas was bypassing the boiler tubes without transferring heat. The analysis also showed that the flue gas was instead being directed along the sides of the boiler and between the modules that were supposed to capture the heat. This was the cause of the reduced performance.
Based on our results, Tetra Engineering installed covering plates to reduce the bypass flow. This improved the boiler's performance and increased electricity production.
It is always satisfying when we can help solve complex challenges like this. Do your systems also need a check-up or optimization? Give us a call!
Work done in cooperation with James Malloy and David Moelling from Tetra Engineering.
More examples of our work https://www.r-r-consult.dk/en/cases-en/
Final project report on grocery store management system..pdfKamal Acharya
In today’s fast-changing business environment, it’s extremely important to be able to respond to client needs in the most effective and timely manner. If your customers wish to see your business online and have instant access to your products or services.
Online Grocery Store is an e-commerce website, which retails various grocery products. This project allows viewing various products available enables registered users to purchase desired products instantly using Paytm, UPI payment processor (Instant Pay) and also can place order by using Cash on Delivery (Pay Later) option. This project provides an easy access to Administrators and Managers to view orders placed using Pay Later and Instant Pay options.
In order to develop an e-commerce website, a number of Technologies must be studied and understood. These include multi-tiered architecture, server and client-side scripting techniques, implementation technologies, programming language (such as PHP, HTML, CSS, JavaScript) and MySQL relational databases. This is a project with the objective to develop a basic website where a consumer is provided with a shopping cart website and also to know about the technologies used to develop such a website.
This document will discuss each of the underlying technologies to create and implement an e- commerce website.
3. 1. Extend shelf life
2. Maintain sensory properties
3. Maintain or improve nutritive properties
4. Ensure safety
5. Make more convenient
Why process food?
5. IntroductionIntroduction
The High Hydrostatic Pressure (HHP) treatment is an
athermic decontamination process which consists in
subjecting packaged food to water pressures from 100
to 900 Mpa .
The pressure applied is isostatically transmitted inside a
pressure vessel.
5
7. Diagram of the HHP equipmentDiagram of the HHP equipment
7
8. • Solid foods, mainly vacuum packed
• Dry-cured ,Cheeses ,or cooked meat products
• Fish, Seafoods, marinated Products.
• Ready to eat meals, sauces
• Fruits, marmelades / jam
• Liquid Food, in flexible packaging
• Dairy products
• Fruit juices
8
Food that can be HHP treatedFood that can be HHP treated
9. Food that can not be HHP treatedFood that can not be HHP treated
Solid foods with air included
• Bread
• Mousse
Packaged foods in completely rigid packaging
• In glass
• Canned
Foods with a very low water content
• Spices
• Dry fruits
9
10. About colour:
• In fresh or marinated meat, the iron in the myoglobin changes
from ferrous to ferric and globin is denatured: the red color is
lost .
About texture:
• Inhibition or stimulation of the proteolytic activity in muscles
activity (depending on processing conditions)
• Proteins are partially denaturized in products where proteins
have not been previously modified by other process: heating,
drying, fermentation .
10
Main technological effects of HHPMain technological effects of HHP
11. Processing or formulation factors that canProcessing or formulation factors that can
modify the effect of high pressuremodify the effect of high pressure
Temperature:
• High temperatures increase the effect of high pressure
against microorganisms and meat components.
• Sub-zero temperatures can protect fish products
components.
• keeping reasonable microbial inactivation capacity.
pH:
• Low pH values increase the effect of high pressure
against microorganisms and meat components.
11
12. Bacteriocins:
• Some bacteriocins specially nisin, are very effective
combined with high pressure, even on Gram –ve
bacteria.
Water activity:
• With higher water activity , more effectiveness of high
pressure processing , but also more recovery from sub
lethally injured microorganisms.
12
13. Other advantages of high pressureOther advantages of high pressure
• No residues
• Uses only tap water
• Safe for workers
• Very low use of energy
• Accepted by consumers and retailers
• Does not produce
– new chemical compounds
13
14. Present range of pressures availablePresent range of pressures available
14
16. Application
• Food allergy, a common disease, is an
abnormal immune response of an individual
triggered by the ingestion of certain foods.
• The phenomenon that nontoxic proteins in
food with no adverse response in the
majority of individuals lead to allergy
symptoms in a certain sensitive population is
still poorly understood, and no perfect
treatment is currently available.
16
17. • Based on different principles including
Enzymatic hydrolysis,
Genetic modification, and
Physical methods .
• The hypoallergenic foods currently available on the market are
primarily manufactured using enzymatic hydrolysis. But the
proteolysis process has a negative impact on food structure
and organoleptic characteristics.
17
18. • In addition the high-pressure treatment only affects
noncovalent bonds such as the hydrogen, ionic, and
hydrophobic bonds.
• It induces changes in the physicochemical characteristics and
the functional activity of the biological macromolecules in the
food such as protein denaturation and inactivation of
enzymes and microbes.
• However, the flavor and natural nutrients (such as the small
molecules of amino acids, pigments, peptides,
monosaccharides, fruit acids, vitamins etc) as well as other
low molecular- weight colors and flavors in the food are
unaffected.
18
19. • The impact of high pressure on the proteins is related to the
rupture of the noncovalent interactions in the protein
molecule.
• The primary, secondary, tertiary, and quaternary structures of
proteins consist of different types of interactions.
• The primary structure is composed of an amino acid sequence
that is connected by covalent bonds.
• Secondary protein structures change at very high pressure,
likely as a result of cleavage of hydrogen .
19
20. • The tertiary structure, which is also called the protein subunit,
shows how the secondary structure domains fold into a 3-
dimensional configuration as a consequence of noncovalent
interactions between amino acid side chains.
• The quaternary structure describes the spatial arrangement
of the subunits, held together by noncovalent bonds.
• Therefore, high pressure has a substantial impact on the
tertiary and quaternary structures of the protein, which are
mainly maintained by noncovalent bonds.
• The tertiary structure of a food allergen is the key to its
allergenicity .
• Therefore, high-pressure treatment has great potential in
reducing food allergenicity.
20
21. Conclusions
• To date, investigations on high-pressure-treated foodstuffs
have not revealed any evidence of any microbial,
toxicological or allergenic risks as a consequence of high-
pressure treatment.
• Results of presently available studies suggest that high-
pressure treatment might be used for the specific reduction
of the allergenicity of certain protein families.
• High-pressure treatment has a positive effect on reducing
the allergenicity of food allergens by different mechanisms,
such as protein denaturation, induction of protein
conformational changes or modifications, allergen removal.
• By extraction of allergens, and the promotion of enzymatic
hydrolysis to alter the sensitization of the allergens,
indicating a good development potential of the HPP for a
decrease improvement of food allergies.
21
22. Refrences:
• Akiyama H, Imai T, Ebisawa M. 2011. Japan food allergen labeling regulation–
history and evaluation. In: Taylor SL, editor. Advances in food and nutrition
research. Burlington, Vt.: Academic Press. p 137–71.
• Balasubramaniam VM, Farkas D, Turek EJ. 2008. Preserving foods through high-
pressure processing. Food Technol 62(11):32–8.
• Blanc Vissers YM, Adel-Patient K, Rigby NM, Mackie AR, Gunning AP, Wellner NK,
Skov PS, Przybylski-Nicaise L, Ballmer-Weber B, Zuidmeer-Jongejan L, Sz´epfalusi Z,
Ruinemans-Koerts J, Jansen AP, Bernard H, Wal JM, Savelkoul HF, Wichers HJ, Mills
EN. 2011. Boiling peanut Ara h 1 results in the formation of aggregates with
reduced allergenicity. Mol Nutr Food Res 55:1887–94.
• Lopata AL, O’Hehir RE, Lehrer SB. 2010. Shellfish allergy. Clin Exp Allergy 40:850–8.
• Meyer-Pittroff R, Behrendt H, Ring J. 2007. Specific immuno-modulation and
therapy by means of high pressure treated allergens. High Press Res 27:63–7.
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