Cold plasma technology in food processingMohsinAga1
This document provides an overview of cold plasma technology in food processing. It begins with introducing plasma as the fourth state of matter and explaining cold plasma. It then discusses three main types of cold plasma discharge systems and the plasma that can be generated. The document outlines key applications of cold plasma for microbial decontamination of foods, modification of food materials, and sterilization of packaging. It notes advantages such as treatment at ambient temperatures without residues but also disadvantages like cost. The conclusion states that cold plasma is an effective antimicrobial process with applications for various food processing goals like surface decontamination and waste treatment.
MAP (Modified Atmosphere Packaging) involves replacing the air in food packaging with a gas mixture to extend shelf life. Common gases used are CO2, N2, and O2. CO2 inhibits microbial growth. N2 acts as a filler gas and prevents package collapse. Low O2 inhibits aerobic bacteria growth. MAP shelf life extensions range from 50-400% depending on the food. Proper gas mixtures, packaging materials, and storage temperatures are required for each food type to maximize freshness and safety.
Modified atmosphere packaging (MAP) involves sealing food in packaging with different gas proportions than normal air to extend shelf life. Oxygen is reduced to limit microbial growth and oxidative deterioration while carbon dioxide and nitrogen inhibit microbes and prevent browning. The optimal gas mixture depends on the food and packaging material's gas permeability. MAP increases shelf life by slowing chemical and microbial changes in food compared to chilled storage alone.
Where does all the fruit waste go? How are those fruit peels, pulp, seeds and stones utilized ? How can we potentially use the fruit wastes to manufacture value added products for example by apple pomace. This presentation will do a fine job of answering all your queries!
The document summarizes a seminar on active and intelligent packaging presented by Bhavesh Datla. It discusses various types of active packaging systems that interact with the internal environment of the package, such as oxygen scavengers, carbon dioxide emitters/absorbers, ethylene absorbers, and moisture absorbers. It also describes intelligent packaging systems containing indicators that provide information on the history or quality of food, including sensors to detect gases, ripeness, temperature, or tampering. The seminar provided an overview of these emerging packaging technologies and their potential to extend shelf life and ensure food safety.
Cryogenic Processing refers to the use of expandable gaseous refrigerants, such as argon, oxygen, hydrogen, nitrogen, carbon dioxide and others, during freezing that at atmospheric pressure evaporate or sublime at very low temperatures.
In the food industry, the most popular cryogenic substances are nitrogen (N2) and carbon dioxide (CO2).
Cryoprocessing is the method that ensures proper hygiene and complete safety of the food product.
Freezing food involves lowering the temperature so that water inside the food freezes into ice crystals. This process is known as freezing and involves three stages: cooling the food below its freezing point, water changing state to form ice crystals, and further cooling to the freezer temperature for preservation. The rate of freezing impacts crystal size, with fast freezing producing smaller crystals and maintaining food quality better than slow freezing. Proper frozen storage is also important to prevent quality loss from physical, chemical, biochemical, and microbial changes over time. Maintaining temperatures lower than -18°C can help secure food quality and avoid issues like recrystallization according to the time, temperature, tolerance theory of frozen food storage.
Cold plasma technology in food processingMohsinAga1
This document provides an overview of cold plasma technology in food processing. It begins with introducing plasma as the fourth state of matter and explaining cold plasma. It then discusses three main types of cold plasma discharge systems and the plasma that can be generated. The document outlines key applications of cold plasma for microbial decontamination of foods, modification of food materials, and sterilization of packaging. It notes advantages such as treatment at ambient temperatures without residues but also disadvantages like cost. The conclusion states that cold plasma is an effective antimicrobial process with applications for various food processing goals like surface decontamination and waste treatment.
MAP (Modified Atmosphere Packaging) involves replacing the air in food packaging with a gas mixture to extend shelf life. Common gases used are CO2, N2, and O2. CO2 inhibits microbial growth. N2 acts as a filler gas and prevents package collapse. Low O2 inhibits aerobic bacteria growth. MAP shelf life extensions range from 50-400% depending on the food. Proper gas mixtures, packaging materials, and storage temperatures are required for each food type to maximize freshness and safety.
Modified atmosphere packaging (MAP) involves sealing food in packaging with different gas proportions than normal air to extend shelf life. Oxygen is reduced to limit microbial growth and oxidative deterioration while carbon dioxide and nitrogen inhibit microbes and prevent browning. The optimal gas mixture depends on the food and packaging material's gas permeability. MAP increases shelf life by slowing chemical and microbial changes in food compared to chilled storage alone.
Where does all the fruit waste go? How are those fruit peels, pulp, seeds and stones utilized ? How can we potentially use the fruit wastes to manufacture value added products for example by apple pomace. This presentation will do a fine job of answering all your queries!
The document summarizes a seminar on active and intelligent packaging presented by Bhavesh Datla. It discusses various types of active packaging systems that interact with the internal environment of the package, such as oxygen scavengers, carbon dioxide emitters/absorbers, ethylene absorbers, and moisture absorbers. It also describes intelligent packaging systems containing indicators that provide information on the history or quality of food, including sensors to detect gases, ripeness, temperature, or tampering. The seminar provided an overview of these emerging packaging technologies and their potential to extend shelf life and ensure food safety.
Cryogenic Processing refers to the use of expandable gaseous refrigerants, such as argon, oxygen, hydrogen, nitrogen, carbon dioxide and others, during freezing that at atmospheric pressure evaporate or sublime at very low temperatures.
In the food industry, the most popular cryogenic substances are nitrogen (N2) and carbon dioxide (CO2).
Cryoprocessing is the method that ensures proper hygiene and complete safety of the food product.
Freezing food involves lowering the temperature so that water inside the food freezes into ice crystals. This process is known as freezing and involves three stages: cooling the food below its freezing point, water changing state to form ice crystals, and further cooling to the freezer temperature for preservation. The rate of freezing impacts crystal size, with fast freezing producing smaller crystals and maintaining food quality better than slow freezing. Proper frozen storage is also important to prevent quality loss from physical, chemical, biochemical, and microbial changes over time. Maintaining temperatures lower than -18°C can help secure food quality and avoid issues like recrystallization according to the time, temperature, tolerance theory of frozen food storage.
Cold Plasma - A Novel Method of Food Preservationankit dayal
Cold Plasma Sterilization is an method of food preservation. This technology can help to attain newer height and can explore indefinite scope of food preservation for the benefit of people.
modified atmosphere packaging in vegetablesManpreet Kaur
This study evaluated the effects of modified atmosphere packaging on quality attributes of fresh-cut cantaloupe cubes. Fresh-cut cantaloupe was packaged in permeable film packages (PFP), packages with a naturally formed modified atmosphere (nMAP), or packages flushed with 4kPa O2 and 10kPa CO2 (fMAP) and stored at 5°C or 10°C. fMAP maintained quality for longer than PFP or nMAP by reducing ethylene concentrations and production rates in the packages. fMAP is recommended for maintaining quality of fresh-cut cantaloupe with a shelf life of up to 10 days.
1. The document discusses three methods for producing ozone: corona discharge, ultraviolet radiation, and electrolysis. It then focuses on using ozone as a disinfectant in food applications such as bottled water, fruits and vegetables, and cold food storage.
2. Two studies are summarized that examine the effects of ozone treatment on postharvest carrots and dates. The first study looks at ozone as gas and dissolved in water on carrot quality factors like weight loss and firmness. The second analyzes using ozone gas to reduce microbial populations on dates.
3. Both studies found that ozone treatment was generally effective at reducing microbes without negatively impacting quality factors in the treated foods. O
Ozone: In Fruits and Vegetables IndustryVikash Patel
Ozone has gain promising non-thermal preservation methods for fruits and vegetables. Well, there is a lot more research that has to be done to check its safety in food as many researches contradict the claims.
Moreover, the use of Ozone has been finding in area of agriculture, meat, and packaging industry too.
Controlled atmosphere and modified atmosphere storageMaya Sharma
Controlled atmosphere (CA) and modified atmosphere (MA) storage techniques precisely control or modify the storage atmosphere gas composition to extend the shelf life of perishable foods. CA continuously controls gas levels throughout storage, while MA gas levels change dynamically depending on produce respiration and packaging permeability. Both lower oxygen and raise carbon dioxide levels compared to air, inhibiting spoilage and decay. Optimal gas concentrations vary by commodity and can benefit foods by delaying softening, toughening, browning and retaining quality attributes like flavor and chlorophyll. Deviations from optimum levels risk physiological disorders or susceptibility to decay. While effective, CA requires precise temperature control and different settings for each food, making it more expensive than MA which uses semipermeable
Thermal food processing technologies include various cooking and heat treatment methods like baking, boiling, frying, and more. These methods make food safer, more palatable, and in some cases help preserve it. Common thermal processing techniques discussed include blanching, pasteurization, sterilization, evaporation/concentration, extrusion, dehydration, baking/roasting, and frying. Newer methods like aseptic processing are also covered, which sterilize food outside the package before aseptically filling sterile containers. The document provides details on the principles, equipment used, advantages, and limitations of various thermal food processing technologies.
1) Refractance window drying is a novel drying method that uses infrared radiation to dry foods in a more efficient manner than conventional methods like freeze drying or hot air drying.
2) It involves placing a wet food product on a mylar sheet above hot water, where the water and mylar sheet work together to transmit infrared radiation and heat to dry the product quickly in 2-6 minutes.
3) Studies have found refractance window drying produces higher quality dried products than other methods, with lower carotene and nutrient losses. It also uses 50-70% less energy and has lower costs.
Heat sterilization is a unit operation used to destroy microbes and enzymes in food through heating at high temperatures for an extended period. There are two main methods - in-container sterilization and UHT processes. In-container sterilization involves heating food inside sealed containers like cans to achieve shelf stability at room temperature for over 6 months. The time required for sterilization depends on factors like the physical state and size of the food, container size, food pH, and heat resistance of microbes. UHT processes heat foods to even higher temperatures (132°C) for shorter times before aseptically filling into sterile containers to obtain shelf-stable products without refrigeration.
This document discusses edible packaging as an environmentally friendly alternative to traditional plastic packaging. It provides an introduction to edible packaging, explaining why it is needed due to the large amount of non-biodegradable plastic waste. Edible packaging is defined as a thin film or coating that can be consumed as part of the food. Common materials used include proteins, polysaccharides, and lipids. Edible packaging can provide benefits like moisture and gas barriers while being safely edible. However, challenges remain regarding their cost effectiveness and commercialization at scale.
This document discusses various methods of modified atmospheric storage (MAS) for different agricultural products. MAS involves altering the proportions of gases like CO2, O2, and N2 surrounding stored products. For grains, MAS creates anoxic atmospheres lethal to pests through high CO2, low O2, or hermetic storage. For meat, common gases are CO2, which is bacteriostatic, and O2/N2. CO2 inhibits enzymes and microbes in meat. For fruits and vegetables, low O2 reduces respiration and ripening while high CO2 and humidity preserve quality. Roots and tubers heal in high humidity and temperatures after harvest. Low temperatures of 4-10°C also
Controlled atmospheric and Modified atmospheric packaging using nitrogenDebomitra Dey
Modified atmospheric packaging (MAP) and controlled atmospheric packaging (CAP) extend the shelf life of foods by modifying the gas composition around foods. Nitrogen gas is commonly used in MAP and CAP as an inert filler to reduce oxygen levels and prevent oxidative reactions. For perishable foods, low oxygen levels achieved through nitrogen addition reduce the respiration rate and slow quality deterioration. Nitrogen is also used to displace air during packaging of dry foods like grains and cereals to create an environment lethal to insects and microbes.
Refrigeration and freezing of foods (control of microorganisms) Ihsan Wassan
It is necessary to avoid the contamination of microorganisms in food products and the storage life of fresh perishable foods such as meats, fish, vegetables, and fruits can be extended by cooling or by reducing temperature.here are two important method to avoid the growth of microorganisms one is Refrigeration and other one is Freezing.
DPCD (dense-phase carbon dioxide) treatment is a non-thermal food preservation method that uses pressurized carbon dioxide to inactivate microorganisms and enzymes without degrading quality. CO2 is dissolved into the food where it lowers pH and disrupts cellular functions, providing antimicrobial effects comparable to thermal pasteurization but at lower temperatures. Various DPCD systems exist including batch, semi-continuous, and continuous processes using carbon dioxide pressures from 7-40 MPa and temperatures from 20-60°C. DPCD has been effective in preserving foods like juices, meats and vegetables while retaining nutrients, flavors and colors.
Freezing helps to Inhibit the growth of microorganisms hence help in preservation of foods. So, freezing is a very easy and effective method for the preservation of fruits and vegetables and to retain them for longer duration.
This document discusses various food preservation techniques including curing, pickling, smoking, and membrane technology.
Curing involves adding salt to foods like meat and fish to draw out moisture through osmosis and prevent microbial growth. Pickling uses brine or vinegar to preserve foods. Smoking uses wood smoke to flavor and preserve foods through its antimicrobial properties. Membrane technology uses semipermeable membranes to separate components of a liquid feed based on size, retaining some materials while allowing others to pass through. These techniques help extend the shelf life of foods through moisture reduction, acidification, or antimicrobial action.
This document provides information on various drying methods for food, including thermal drying, tray drying, flash drying, drum drying, foam mat drying, freeze drying, vacuum drying, and fluidized bed drying. It describes the basic mechanisms and processes, advantages, disadvantages, and applications of each drying technique. Key points covered include how each method removes moisture from foods using heat, reduced pressure, or other means to preserve and process agricultural products.
This document discusses factors that affect the postharvest quality of crops and harvested animals. It describes how humidity, temperature, atmospheric gases, light, mechanical injury, and diseases can impact quality. It provides examples of optimal conditions for storing fruits, vegetables, grains and legumes. The document also discusses the perishable nature of fish and meat after harvesting and different preservation methods like freezing, packaging and irradiation. Maintaining cold temperatures is important for preserving quality during storage and transportation of crops and animal products.
Controlled atmosphere storage (CAS) involves storing horticultural commodities under controlled levels of oxygen and carbon dioxide at an optimized temperature to preserve food quality. Typical CAS conditions for fruit preservation are 5% oxygen and 1% carbon dioxide. CAS provides advantages like extended shelf life, delayed ripening, and reduced disease and insect damage compared to normal atmosphere storage. However, CAS also has disadvantages like higher costs and the need for specialized equipment and temperature control.
This document discusses edible films and coatings used for food packaging. It begins by introducing common food packaging materials like plastic, paperboard, and metal cans that end up in landfills. It then discusses how edible films and coatings can provide an alternative by acting as the food packaging that can be consumed. Edible films are free-standing sheets that can wrap or separate food layers, while coatings are thin liquid layers applied to food surfaces. Common biopolymers used include polysaccharides like starch, proteins like gelatin and casein, and lipids like wax. Edible packaging can help extend shelf-life by preventing moisture loss and microbial growth while providing a more sustainable alternative to traditional packaging waste.
This document discusses various methods of gas atmospheric storage for different agricultural products. It explains that sub-atmospheric storage involves reducing oxygen levels to decrease fruit and vegetable respiration and ethylene sensitivity, extending shelf life. For grains and oilseeds, controlled atmospheres involving carbon dioxide and nitrogen replacement prevent pest damage. Meat storage uses carbon dioxide for its bacteriostatic effects alongside oxygen and nitrogen. Fruits and vegetables are preserved through low oxygen levels reducing metabolism. Roots and tubers benefit from low temperatures to inhibit sprouting and rotting while allowing wound healing.
Barun Kumar Yadav is presenting on modified atmospheric packaging (MAP) of foods. MAP involves packaging foods in an atmosphere with a modified gas composition compared to air, such as reduced oxygen and increased carbon dioxide levels. This helps reduce the respiration and microbial growth rates of packaged foods, extending their shelf life. Common gases used in MAP include oxygen, carbon dioxide, nitrogen, and ethylene scavengers. MAP can be passive, allowing the package atmosphere to reach equilibrium through permeation and respiration, or active using technologies like oxygen scavengers or emitters to control the atmosphere.
Cold Plasma - A Novel Method of Food Preservationankit dayal
Cold Plasma Sterilization is an method of food preservation. This technology can help to attain newer height and can explore indefinite scope of food preservation for the benefit of people.
modified atmosphere packaging in vegetablesManpreet Kaur
This study evaluated the effects of modified atmosphere packaging on quality attributes of fresh-cut cantaloupe cubes. Fresh-cut cantaloupe was packaged in permeable film packages (PFP), packages with a naturally formed modified atmosphere (nMAP), or packages flushed with 4kPa O2 and 10kPa CO2 (fMAP) and stored at 5°C or 10°C. fMAP maintained quality for longer than PFP or nMAP by reducing ethylene concentrations and production rates in the packages. fMAP is recommended for maintaining quality of fresh-cut cantaloupe with a shelf life of up to 10 days.
1. The document discusses three methods for producing ozone: corona discharge, ultraviolet radiation, and electrolysis. It then focuses on using ozone as a disinfectant in food applications such as bottled water, fruits and vegetables, and cold food storage.
2. Two studies are summarized that examine the effects of ozone treatment on postharvest carrots and dates. The first study looks at ozone as gas and dissolved in water on carrot quality factors like weight loss and firmness. The second analyzes using ozone gas to reduce microbial populations on dates.
3. Both studies found that ozone treatment was generally effective at reducing microbes without negatively impacting quality factors in the treated foods. O
Ozone: In Fruits and Vegetables IndustryVikash Patel
Ozone has gain promising non-thermal preservation methods for fruits and vegetables. Well, there is a lot more research that has to be done to check its safety in food as many researches contradict the claims.
Moreover, the use of Ozone has been finding in area of agriculture, meat, and packaging industry too.
Controlled atmosphere and modified atmosphere storageMaya Sharma
Controlled atmosphere (CA) and modified atmosphere (MA) storage techniques precisely control or modify the storage atmosphere gas composition to extend the shelf life of perishable foods. CA continuously controls gas levels throughout storage, while MA gas levels change dynamically depending on produce respiration and packaging permeability. Both lower oxygen and raise carbon dioxide levels compared to air, inhibiting spoilage and decay. Optimal gas concentrations vary by commodity and can benefit foods by delaying softening, toughening, browning and retaining quality attributes like flavor and chlorophyll. Deviations from optimum levels risk physiological disorders or susceptibility to decay. While effective, CA requires precise temperature control and different settings for each food, making it more expensive than MA which uses semipermeable
Thermal food processing technologies include various cooking and heat treatment methods like baking, boiling, frying, and more. These methods make food safer, more palatable, and in some cases help preserve it. Common thermal processing techniques discussed include blanching, pasteurization, sterilization, evaporation/concentration, extrusion, dehydration, baking/roasting, and frying. Newer methods like aseptic processing are also covered, which sterilize food outside the package before aseptically filling sterile containers. The document provides details on the principles, equipment used, advantages, and limitations of various thermal food processing technologies.
1) Refractance window drying is a novel drying method that uses infrared radiation to dry foods in a more efficient manner than conventional methods like freeze drying or hot air drying.
2) It involves placing a wet food product on a mylar sheet above hot water, where the water and mylar sheet work together to transmit infrared radiation and heat to dry the product quickly in 2-6 minutes.
3) Studies have found refractance window drying produces higher quality dried products than other methods, with lower carotene and nutrient losses. It also uses 50-70% less energy and has lower costs.
Heat sterilization is a unit operation used to destroy microbes and enzymes in food through heating at high temperatures for an extended period. There are two main methods - in-container sterilization and UHT processes. In-container sterilization involves heating food inside sealed containers like cans to achieve shelf stability at room temperature for over 6 months. The time required for sterilization depends on factors like the physical state and size of the food, container size, food pH, and heat resistance of microbes. UHT processes heat foods to even higher temperatures (132°C) for shorter times before aseptically filling into sterile containers to obtain shelf-stable products without refrigeration.
This document discusses edible packaging as an environmentally friendly alternative to traditional plastic packaging. It provides an introduction to edible packaging, explaining why it is needed due to the large amount of non-biodegradable plastic waste. Edible packaging is defined as a thin film or coating that can be consumed as part of the food. Common materials used include proteins, polysaccharides, and lipids. Edible packaging can provide benefits like moisture and gas barriers while being safely edible. However, challenges remain regarding their cost effectiveness and commercialization at scale.
This document discusses various methods of modified atmospheric storage (MAS) for different agricultural products. MAS involves altering the proportions of gases like CO2, O2, and N2 surrounding stored products. For grains, MAS creates anoxic atmospheres lethal to pests through high CO2, low O2, or hermetic storage. For meat, common gases are CO2, which is bacteriostatic, and O2/N2. CO2 inhibits enzymes and microbes in meat. For fruits and vegetables, low O2 reduces respiration and ripening while high CO2 and humidity preserve quality. Roots and tubers heal in high humidity and temperatures after harvest. Low temperatures of 4-10°C also
Controlled atmospheric and Modified atmospheric packaging using nitrogenDebomitra Dey
Modified atmospheric packaging (MAP) and controlled atmospheric packaging (CAP) extend the shelf life of foods by modifying the gas composition around foods. Nitrogen gas is commonly used in MAP and CAP as an inert filler to reduce oxygen levels and prevent oxidative reactions. For perishable foods, low oxygen levels achieved through nitrogen addition reduce the respiration rate and slow quality deterioration. Nitrogen is also used to displace air during packaging of dry foods like grains and cereals to create an environment lethal to insects and microbes.
Refrigeration and freezing of foods (control of microorganisms) Ihsan Wassan
It is necessary to avoid the contamination of microorganisms in food products and the storage life of fresh perishable foods such as meats, fish, vegetables, and fruits can be extended by cooling or by reducing temperature.here are two important method to avoid the growth of microorganisms one is Refrigeration and other one is Freezing.
DPCD (dense-phase carbon dioxide) treatment is a non-thermal food preservation method that uses pressurized carbon dioxide to inactivate microorganisms and enzymes without degrading quality. CO2 is dissolved into the food where it lowers pH and disrupts cellular functions, providing antimicrobial effects comparable to thermal pasteurization but at lower temperatures. Various DPCD systems exist including batch, semi-continuous, and continuous processes using carbon dioxide pressures from 7-40 MPa and temperatures from 20-60°C. DPCD has been effective in preserving foods like juices, meats and vegetables while retaining nutrients, flavors and colors.
Freezing helps to Inhibit the growth of microorganisms hence help in preservation of foods. So, freezing is a very easy and effective method for the preservation of fruits and vegetables and to retain them for longer duration.
This document discusses various food preservation techniques including curing, pickling, smoking, and membrane technology.
Curing involves adding salt to foods like meat and fish to draw out moisture through osmosis and prevent microbial growth. Pickling uses brine or vinegar to preserve foods. Smoking uses wood smoke to flavor and preserve foods through its antimicrobial properties. Membrane technology uses semipermeable membranes to separate components of a liquid feed based on size, retaining some materials while allowing others to pass through. These techniques help extend the shelf life of foods through moisture reduction, acidification, or antimicrobial action.
This document provides information on various drying methods for food, including thermal drying, tray drying, flash drying, drum drying, foam mat drying, freeze drying, vacuum drying, and fluidized bed drying. It describes the basic mechanisms and processes, advantages, disadvantages, and applications of each drying technique. Key points covered include how each method removes moisture from foods using heat, reduced pressure, or other means to preserve and process agricultural products.
This document discusses factors that affect the postharvest quality of crops and harvested animals. It describes how humidity, temperature, atmospheric gases, light, mechanical injury, and diseases can impact quality. It provides examples of optimal conditions for storing fruits, vegetables, grains and legumes. The document also discusses the perishable nature of fish and meat after harvesting and different preservation methods like freezing, packaging and irradiation. Maintaining cold temperatures is important for preserving quality during storage and transportation of crops and animal products.
Controlled atmosphere storage (CAS) involves storing horticultural commodities under controlled levels of oxygen and carbon dioxide at an optimized temperature to preserve food quality. Typical CAS conditions for fruit preservation are 5% oxygen and 1% carbon dioxide. CAS provides advantages like extended shelf life, delayed ripening, and reduced disease and insect damage compared to normal atmosphere storage. However, CAS also has disadvantages like higher costs and the need for specialized equipment and temperature control.
This document discusses edible films and coatings used for food packaging. It begins by introducing common food packaging materials like plastic, paperboard, and metal cans that end up in landfills. It then discusses how edible films and coatings can provide an alternative by acting as the food packaging that can be consumed. Edible films are free-standing sheets that can wrap or separate food layers, while coatings are thin liquid layers applied to food surfaces. Common biopolymers used include polysaccharides like starch, proteins like gelatin and casein, and lipids like wax. Edible packaging can help extend shelf-life by preventing moisture loss and microbial growth while providing a more sustainable alternative to traditional packaging waste.
This document discusses various methods of gas atmospheric storage for different agricultural products. It explains that sub-atmospheric storage involves reducing oxygen levels to decrease fruit and vegetable respiration and ethylene sensitivity, extending shelf life. For grains and oilseeds, controlled atmospheres involving carbon dioxide and nitrogen replacement prevent pest damage. Meat storage uses carbon dioxide for its bacteriostatic effects alongside oxygen and nitrogen. Fruits and vegetables are preserved through low oxygen levels reducing metabolism. Roots and tubers benefit from low temperatures to inhibit sprouting and rotting while allowing wound healing.
Barun Kumar Yadav is presenting on modified atmospheric packaging (MAP) of foods. MAP involves packaging foods in an atmosphere with a modified gas composition compared to air, such as reduced oxygen and increased carbon dioxide levels. This helps reduce the respiration and microbial growth rates of packaged foods, extending their shelf life. Common gases used in MAP include oxygen, carbon dioxide, nitrogen, and ethylene scavengers. MAP can be passive, allowing the package atmosphere to reach equilibrium through permeation and respiration, or active using technologies like oxygen scavengers or emitters to control the atmosphere.
Dense Phase Carbon Dioxide Technology- A Non-thermal Food Preservation TechniqueRKVARMA01
Dense phase carbon dioxide (DPCD) is a non-thermal food preservation technique that uses pressurized carbon dioxide to inactivate microorganisms in foods. There are three main types of DPCD treatment systems - batch, semi-continuous, and continuous. DPCD works by lowering pH and modifying cell membranes through carbon dioxide penetration. Several factors influence microbial inactivation effectiveness including pressure, temperature, pH, moisture content, and microorganism type. DPCD can significantly reduce microbes in foods like flour, strawberries, and chicken with minimal effects on quality. However, treating solid foods poses challenges with longer processing times required.
This document summarizes the process of freezing fruits and vegetables for preservation. It discusses that freezing stops microbial growth and slows chemical changes by placing foods in temperatures of 0°F or -18°C. The quality of frozen foods depends on factors like the raw materials, pre-treatments like blanching, the freezing method/rate, and storage temperature/time. Freezing inactivates enzymes and microbes and causes small ice crystals to form if done rapidly, minimizing cell damage. Common freezing methods include cold air blasts, plate freezers, and immersing in liquid refrigerants. Frozen foods can be stored for long periods if kept at appropriate temperatures.
Freezing is one of the oldest and most commonly used means of food preservation. SS Engineers Freezing food technology preserves it from the time it is prepared to the time it is eaten
Define the term post harvest ? What are effects of post harvest treatments ?Shahzadinida
Post harvest treatments encompass a range of practices applied to crops after harvesting to preserve quality and prolong shelf life. These methods include cleaning, sorting, cooling, packaging and storage among others.
The document discusses various methods of food preservation, including drying, commercial drying methods like freeze-drying and osmotic drying, curing using salt and drying, fermentation, pickling using vinegar, using edible coatings, canning which involves heating sealed containers, refrigeration, freezing, and pasteurization which heats liquids to kill microorganisms. It also covers types of food spoilage from biological, chemical and physical changes and how different preservation methods address these changes.
Slides explaining the different methods of food preservation. Informative for students studying AS or A2 Food Technology. A summary of preservative methods and short exam questions at the end.
different preservation principles involved in food processing.pptsatbirkaur28
Once harvested, food begins to deteriorate due to microorganisms, enzymes, temperature, moisture, and insects. To increase availability, much food is processed to preserve it by stabilizing safety and quality. No processing can improve poor raw materials. To ensure high standards, the best raw ingredients and techniques must be used. Processing is used for preservation and to change texture. The main categories are chemical and physical methods like sterilization, pasteurization, blanching, freezing, and dehydration which use techniques like water control, addition of chemicals, and temperature adjustment to prevent spoilage.
This document discusses hurdle technology, which uses a combination of preservation methods to control microorganisms in foods. It describes several hurdles used in food preservation including high temperature processing like pasteurization, low temperature storage, increased acidity, and reduced water activity. Physical hurdles include heating, freezing, and packaging techniques. Physiochemical hurdles involve additives like salt, acids, and preservatives. Microbial hurdles utilize competitive microflora. The hurdles can be adjusted based on the pathogens present to ensure food safety while meeting consumer preferences and being economically viable. Intermediate moisture foods use adjusted water activity to preserve semi-moist foods without refrigeration.
This document discusses hurdle technology, which uses a combination of preservation methods to control microorganisms in foods. It describes several hurdles used in food preservation including high temperature processing like pasteurization, low temperature storage, increased acidity, reduced water activity, and chemical preservatives. The hurdles fall into three categories: physical hurdles like heating and freezing, physiochemical hurdles like salt and acidity, and microbial hurdles like competitive microflora. The goal of hurdle technology is to eliminate or inhibit unwanted microbes through multiple barriers and extend the shelf life of foods while meeting consumer preferences for minimally processed products.
Controle atmosphere and modified atmosphere store and packaging PavanHM6
This document discusses controlled atmospheric (CA) and modified atmospheric (MA) storage technologies. It explains that CA and MA work by changing the gaseous environment around foods to reduce oxygen levels and increase carbon dioxide levels, slowing respiration and microbial growth. Specifically, it provides details on the physiological basis and essential features of CA storage, benefits like extended shelf life, and limitations such as potential quality issues. It also describes how MA packaging displaces oxygen and replaces it with gases like carbon dioxide and nitrogen to inhibit spoilage microbes and extend shelf life.
This document discusses traditional methods of food preservation, including controlling pH and water activity, heat treatment, freezing, fermentation, using natural antimicrobials and antioxidants, nitrites, and drying. It provides details on each method such as how pH is controlled through organic acids, how water activity relates to microbial growth, examples of heat treatment processes like pasteurization, how freezing prevents spoilage, the classification and principles of fermentation, common natural antimicrobials from plants and microorganisms, how antioxidants prevent rancidity, the use of nitrites in curing meat, and classifications of drying processes.
This document provides an overview of modified atmospheric packaging and storage techniques for enhancing fruit quality. It discusses the benefits of modified atmosphere packaging (MAP) in reducing post-harvest losses and extending shelf life. The document outlines the optimal gas composition ranges for different fruits, as well as methods for creating modified atmospheres, either passively through film permeability or actively through gas flushing. It also reviews packaging materials and techniques used in MAP and provides case studies demonstrating the effectiveness of MAP for extending storage times of fruits like litchi, pineapple, mango and guava.
This document summarizes various food preservation methods including inhibition of microbial growth through reduced temperature, moisture, and oxygen storage and exposure to preservatives, as well as inactivation of microbes through processes like thermal processing, irradiation, high pressure processing, and non-thermal methods. It also discusses avoiding recontamination through packaging and hygienic processing and storage. Specific preservation techniques covered include chilling, freezing, drying, fermentation, use of preservatives like organic acids, nitrites, sulfur compounds, and antioxidants, controlled and modified atmosphere packaging, and hurdle technology which combines preservation methods.
Food preservation involves preventing spoilage using various methods like preventing microbial growth through asepsis, low temperatures, drying, chemicals like sulfur dioxide and benzoic acid, or high temperatures through pasteurization or sterilization. Proper post-harvest management of fruits and vegetables is important to reduce significant losses between production and availability in India through operations like washing, sorting, grading, packaging and storage.
Carbon dioxide fertilization involves increasing carbon dioxide levels in greenhouses to improve plant growth and yields. Higher CO2 levels shift the activity of the enzyme rubisco to favor carbon fixation during photosynthesis. On average, yields increase 33% when CO2 is doubled. Commercial greenhouse operations commonly use natural gas, propane, or boiler flue gases to maintain CO2 levels between 1000 ppm for sunny conditions to 700 ppm for young plants or lower for cloudy days with more ventilation. Higher CO2 leads to increased sugar levels in fruits and vegetables, improving taste, growth rates, and time to flowering for some ornamental crops.
Precooling removes the field heat.
Reduction in rate of respiration and ethylene (C2H4) liberation.
Reduction the chance of fungal infection.
Reduction of water loss from the harvested produce.
Prevent quality loss due to softening.
Restriction of the enzyme activities.
Prevent quality loss due to softening.
It reduces energy required for cold storage.
It provide Marketing flexibility.
Carbon dioxide fertilization involves enriching greenhouse atmospheres with additional CO2 to boost plant growth and crop yields. Higher CO2 levels shift the activity of the enzyme rubisco to favor carbon fixation, leading to an average 33% increase in yields with a doubling of CO2 concentration. Commercial greenhouse operations commonly maintain CO2 levels between 1000 ppm for sunny conditions to 700 ppm for young plants or cloudy days to maximize photosynthesis and growth while minimizing ventilation needs. In addition to increased yields, higher CO2 can improve fruit sugar content, reduce acid levels, and enhance taste, growth rates, and time to flowering for some ornamental crops.
Similar to Application of supercritical carbon dioxide in fruits and vegetables (20)
Communications Mining Series - Zero to Hero - Session 1DianaGray10
This session provides introduction to UiPath Communication Mining, importance and platform overview. You will acquire a good understand of the phases in Communication Mining as we go over the platform with you. Topics covered:
• Communication Mining Overview
• Why is it important?
• How can it help today’s business and the benefits
• Phases in Communication Mining
• Demo on Platform overview
• Q/A
HCL Notes und Domino Lizenzkostenreduzierung in der Welt von DLAUpanagenda
Webinar Recording: https://www.panagenda.com/webinars/hcl-notes-und-domino-lizenzkostenreduzierung-in-der-welt-von-dlau/
DLAU und die Lizenzen nach dem CCB- und CCX-Modell sind für viele in der HCL-Community seit letztem Jahr ein heißes Thema. Als Notes- oder Domino-Kunde haben Sie vielleicht mit unerwartet hohen Benutzerzahlen und Lizenzgebühren zu kämpfen. Sie fragen sich vielleicht, wie diese neue Art der Lizenzierung funktioniert und welchen Nutzen sie Ihnen bringt. Vor allem wollen Sie sicherlich Ihr Budget einhalten und Kosten sparen, wo immer möglich. Das verstehen wir und wir möchten Ihnen dabei helfen!
Wir erklären Ihnen, wie Sie häufige Konfigurationsprobleme lösen können, die dazu führen können, dass mehr Benutzer gezählt werden als nötig, und wie Sie überflüssige oder ungenutzte Konten identifizieren und entfernen können, um Geld zu sparen. Es gibt auch einige Ansätze, die zu unnötigen Ausgaben führen können, z. B. wenn ein Personendokument anstelle eines Mail-Ins für geteilte Mailboxen verwendet wird. Wir zeigen Ihnen solche Fälle und deren Lösungen. Und natürlich erklären wir Ihnen das neue Lizenzmodell.
Nehmen Sie an diesem Webinar teil, bei dem HCL-Ambassador Marc Thomas und Gastredner Franz Walder Ihnen diese neue Welt näherbringen. Es vermittelt Ihnen die Tools und das Know-how, um den Überblick zu bewahren. Sie werden in der Lage sein, Ihre Kosten durch eine optimierte Domino-Konfiguration zu reduzieren und auch in Zukunft gering zu halten.
Diese Themen werden behandelt
- Reduzierung der Lizenzkosten durch Auffinden und Beheben von Fehlkonfigurationen und überflüssigen Konten
- Wie funktionieren CCB- und CCX-Lizenzen wirklich?
- Verstehen des DLAU-Tools und wie man es am besten nutzt
- Tipps für häufige Problembereiche, wie z. B. Team-Postfächer, Funktions-/Testbenutzer usw.
- Praxisbeispiele und Best Practices zum sofortigen Umsetzen
Threats to mobile devices are more prevalent and increasing in scope and complexity. Users of mobile devices desire to take full advantage of the features
available on those devices, but many of the features provide convenience and capability but sacrifice security. This best practices guide outlines steps the users can take to better protect personal devices and information.
Full-RAG: A modern architecture for hyper-personalizationZilliz
Mike Del Balso, CEO & Co-Founder at Tecton, presents "Full RAG," a novel approach to AI recommendation systems, aiming to push beyond the limitations of traditional models through a deep integration of contextual insights and real-time data, leveraging the Retrieval-Augmented Generation architecture. This talk will outline Full RAG's potential to significantly enhance personalization, address engineering challenges such as data management and model training, and introduce data enrichment with reranking as a key solution. Attendees will gain crucial insights into the importance of hyperpersonalization in AI, the capabilities of Full RAG for advanced personalization, and strategies for managing complex data integrations for deploying cutting-edge AI solutions.
TrustArc Webinar - 2024 Global Privacy SurveyTrustArc
How does your privacy program stack up against your peers? What challenges are privacy teams tackling and prioritizing in 2024?
In the fifth annual Global Privacy Benchmarks Survey, we asked over 1,800 global privacy professionals and business executives to share their perspectives on the current state of privacy inside and outside of their organizations. This year’s report focused on emerging areas of importance for privacy and compliance professionals, including considerations and implications of Artificial Intelligence (AI) technologies, building brand trust, and different approaches for achieving higher privacy competence scores.
See how organizational priorities and strategic approaches to data security and privacy are evolving around the globe.
This webinar will review:
- The top 10 privacy insights from the fifth annual Global Privacy Benchmarks Survey
- The top challenges for privacy leaders, practitioners, and organizations in 2024
- Key themes to consider in developing and maintaining your privacy program
Climate Impact of Software Testing at Nordic Testing DaysKari Kakkonen
My slides at Nordic Testing Days 6.6.2024
Climate impact / sustainability of software testing discussed on the talk. ICT and testing must carry their part of global responsibility to help with the climat warming. We can minimize the carbon footprint but we can also have a carbon handprint, a positive impact on the climate. Quality characteristics can be added with sustainability, and then measured continuously. Test environments can be used less, and in smaller scale and on demand. Test techniques can be used in optimizing or minimizing number of tests. Test automation can be used to speed up testing.
For the full video of this presentation, please visit: https://www.edge-ai-vision.com/2024/06/building-and-scaling-ai-applications-with-the-nx-ai-manager-a-presentation-from-network-optix/
Robin van Emden, Senior Director of Data Science at Network Optix, presents the “Building and Scaling AI Applications with the Nx AI Manager,” tutorial at the May 2024 Embedded Vision Summit.
In this presentation, van Emden covers the basics of scaling edge AI solutions using the Nx tool kit. He emphasizes the process of developing AI models and deploying them globally. He also showcases the conversion of AI models and the creation of effective edge AI pipelines, with a focus on pre-processing, model conversion, selecting the appropriate inference engine for the target hardware and post-processing.
van Emden shows how Nx can simplify the developer’s life and facilitate a rapid transition from concept to production-ready applications.He provides valuable insights into developing scalable and efficient edge AI solutions, with a strong focus on practical implementation.
Unlocking Productivity: Leveraging the Potential of Copilot in Microsoft 365, a presentation by Christoforos Vlachos, Senior Solutions Manager – Modern Workplace, Uni Systems
Maruthi Prithivirajan, Head of ASEAN & IN Solution Architecture, Neo4j
Get an inside look at the latest Neo4j innovations that enable relationship-driven intelligence at scale. Learn more about the newest cloud integrations and product enhancements that make Neo4j an essential choice for developers building apps with interconnected data and generative AI.
Goodbye Windows 11: Make Way for Nitrux Linux 3.5.0!SOFTTECHHUB
As the digital landscape continually evolves, operating systems play a critical role in shaping user experiences and productivity. The launch of Nitrux Linux 3.5.0 marks a significant milestone, offering a robust alternative to traditional systems such as Windows 11. This article delves into the essence of Nitrux Linux 3.5.0, exploring its unique features, advantages, and how it stands as a compelling choice for both casual users and tech enthusiasts.
Observability Concepts EVERY Developer Should Know -- DeveloperWeek Europe.pdfPaige Cruz
Monitoring and observability aren’t traditionally found in software curriculums and many of us cobble this knowledge together from whatever vendor or ecosystem we were first introduced to and whatever is a part of your current company’s observability stack.
While the dev and ops silo continues to crumble….many organizations still relegate monitoring & observability as the purview of ops, infra and SRE teams. This is a mistake - achieving a highly observable system requires collaboration up and down the stack.
I, a former op, would like to extend an invitation to all application developers to join the observability party will share these foundational concepts to build on:
GraphSummit Singapore | The Future of Agility: Supercharging Digital Transfor...Neo4j
Leonard Jayamohan, Partner & Generative AI Lead, Deloitte
This keynote will reveal how Deloitte leverages Neo4j’s graph power for groundbreaking digital twin solutions, achieving a staggering 100x performance boost. Discover the essential role knowledge graphs play in successful generative AI implementations. Plus, get an exclusive look at an innovative Neo4j + Generative AI solution Deloitte is developing in-house.
UiPath Test Automation using UiPath Test Suite series, part 5DianaGray10
Welcome to UiPath Test Automation using UiPath Test Suite series part 5. In this session, we will cover CI/CD with devops.
Topics covered:
CI/CD with in UiPath
End-to-end overview of CI/CD pipeline with Azure devops
Speaker:
Lyndsey Byblow, Test Suite Sales Engineer @ UiPath, Inc.
Why You Should Replace Windows 11 with Nitrux Linux 3.5.0 for enhanced perfor...SOFTTECHHUB
The choice of an operating system plays a pivotal role in shaping our computing experience. For decades, Microsoft's Windows has dominated the market, offering a familiar and widely adopted platform for personal and professional use. However, as technological advancements continue to push the boundaries of innovation, alternative operating systems have emerged, challenging the status quo and offering users a fresh perspective on computing.
One such alternative that has garnered significant attention and acclaim is Nitrux Linux 3.5.0, a sleek, powerful, and user-friendly Linux distribution that promises to redefine the way we interact with our devices. With its focus on performance, security, and customization, Nitrux Linux presents a compelling case for those seeking to break free from the constraints of proprietary software and embrace the freedom and flexibility of open-source computing.
Sudheer Mechineni, Head of Application Frameworks, Standard Chartered Bank
Discover how Standard Chartered Bank harnessed the power of Neo4j to transform complex data access challenges into a dynamic, scalable graph database solution. This keynote will cover their journey from initial adoption to deploying a fully automated, enterprise-grade causal cluster, highlighting key strategies for modelling organisational changes and ensuring robust disaster recovery. Learn how these innovations have not only enhanced Standard Chartered Bank’s data infrastructure but also positioned them as pioneers in the banking sector’s adoption of graph technology.
Application of supercritical carbon dioxide in fruits and vegetables
1. Application of supercritical co2
in
fruits and vegetables preservation
Name: Rangina Brahma
Roll no: Fpb15031
B.Tech 4th Sem.
Fruits and Vegetables Processing
Technology
2. What is food preservation?
Refers to number of techniques used to prevent food from spoiling.
Methods such as canning, pickling, drying, freeze drying, smoking and
adding preservatives.
3. Objective
To prevent or slow down the growth of micro-organisms including moulds,
yeasts and bacteria as the growth of these micro-organisms causes spoilage
of food.
To save food for future use at the time of scarcity or drought etc. after
suitable preservation and proper storage.
To increase the shelf life of food as well as its supply.
5. What is super-critical carbon dioxide?
Supercritical carbon dioxide (sCO2) is a fluid state of carbon
dioxide where it is held at or above its critical temperature and critical
pressure.
CO2 behaves as a supercritical fluid above its:
critical temperature (31.10 °C)
critical pressure (72.9 atm)
Expanding to fill its container like a gas but with a density like that of
6. Why supercritical CO2?
Inactivation of microorganisms and enzymes in fruit and vegetable
products
such as juices, purees, and smoothies.
Extraction of bioactive compounds (carotenoids, flavonoids, phenols,
etc.) from fruit and vegetables.
Due to the relatively low temperature used, the production of extracts
without organic solvents is done.
Useful in non- thermal pasteurisation of food.
7. Example
The preservation of carrot juice, for which the shelf life can be
enhanced from two or three days to about three weeks or more.
Pectin methyl esterase and Peroxidase are responsible for cloud
stability disappearance and off-flavour, browning and other changes
occurring during the storage of fresh-like carrot juice, under refrigerated
conditions.
A micro-bubbled stream of supercritical carbon dioxide at 313 K, 25
MPa inactivated a fraction of PME (above 70%) and of POD (almost
completely) in about one hour.
8. Why only CO2 as the superficial fluid?
Safe, environment friendly
Recyclable
Inexpensive, readily available
Mild conditions
No residue
Zero surface tension
9. CO2 also used in:
Solid form:
In usage for dry ice, usually rice style dry
ice or pellets
Gaseous form:
Such as with gas flush usage for MAP
(Modified Atmosphere Packaging).
10. Why Dry ice?
Acts as a fumigant to kill bugs.
Less expensive than Nitrogen Sealing.
As means of low temperature storage and transportation of food
products.
Cheaper and far more effective than oxygen absorbers, freezing, or folk
remedies like Diatomaceous earth, bay leaves, etc.
Beside keeping the temperature low , as it sublimes, the gaseous CO2
inhibits growth of psychrotropic microorganisms and prevents spoilage
11. carbon dioxide in map
By reducing the O2-level and increasing the CO2-level:
Ripening of fruits and vegetables can be
delayed,
Respiration and ethylene production rates can
be reduced,
Softening can be retarded.
Various compositional changes associated with
ripening can be slowed down.
12. A nanotechnology
Under development for non-thermal pasteurization of food and
perishable beverages by virtue of its effectiveness in micro flora
and enzyme inactivation.
In comparison to competitive technologies, it is particularly
attractive at industrial scale since the liquids can be continuously
processed with recirculating carbon dioxide.