The document discusses alternatives to thermal pasteurization for juices and ice tea, focusing on high pressure processing (HPP). It notes that thermal pasteurization can impact flavors, nutrients, and colors. HPP is presented as an alternative that inactivates microorganisms while preserving quality attributes. The document summarizes HPP technology, provides examples of its use in various food and beverage applications, and outlines the potential energy savings compared to thermal pasteurization.
Carbonated Softdrinks and ECA technology (CIP)Radical Waters
In the multi-billion dollar beverage industry, it is crucial that manufacturers produce consistent quality. Limited returns allow for sustained enhancement of brand image and equity. Food and beverage processing relies on water as its main ingredient and water quality needs to be of the highest possible standard. Under typical conditions, process or ingredient water is filtered repeatedly before use. While this procedure is effective, other sources of microbial contamination do exist. If left unchecked, these will likely result in product contamination and spoilage.
SciCorp BIOLOGIC® is a proprietary plant-based blend of organic micronutrients that stimulates specific aerobic, anaerobic and facultative bacteria species causing competitive inhibition of sulphur reducing bacteria. The technology reduces energy costs, lowers sludge handling and disposal costs, reduces odors and improves treatment results at wastewater treatment plants. Wastewater treatment plants where the product has been successfully applied range in type and size from high capacity municipal and industrial plants to very small, low flow package plants, as well as many holding tank and waste storage/portable toilet applications.
PDF, audio, and voiceover are now available on designintechreport.wordpress.com
Today’s most beloved technology products and services balance design and engineering in a way that perfectly blends form and function. Businesses started by designers have created billions of dollars of value, are raising billions in capital, and VC firms increasingly see the importance of design. The third annual Design in Tech Report examines how design trends are revolutionizing the entrepreneurial and corporate ecosystems in tech. This report covers related M&A activity, new patterns in creativity × business, and the rise of computational design.
Carbonated Softdrinks and ECA technology (CIP)Radical Waters
In the multi-billion dollar beverage industry, it is crucial that manufacturers produce consistent quality. Limited returns allow for sustained enhancement of brand image and equity. Food and beverage processing relies on water as its main ingredient and water quality needs to be of the highest possible standard. Under typical conditions, process or ingredient water is filtered repeatedly before use. While this procedure is effective, other sources of microbial contamination do exist. If left unchecked, these will likely result in product contamination and spoilage.
SciCorp BIOLOGIC® is a proprietary plant-based blend of organic micronutrients that stimulates specific aerobic, anaerobic and facultative bacteria species causing competitive inhibition of sulphur reducing bacteria. The technology reduces energy costs, lowers sludge handling and disposal costs, reduces odors and improves treatment results at wastewater treatment plants. Wastewater treatment plants where the product has been successfully applied range in type and size from high capacity municipal and industrial plants to very small, low flow package plants, as well as many holding tank and waste storage/portable toilet applications.
PDF, audio, and voiceover are now available on designintechreport.wordpress.com
Today’s most beloved technology products and services balance design and engineering in a way that perfectly blends form and function. Businesses started by designers have created billions of dollars of value, are raising billions in capital, and VC firms increasingly see the importance of design. The third annual Design in Tech Report examines how design trends are revolutionizing the entrepreneurial and corporate ecosystems in tech. This report covers related M&A activity, new patterns in creativity × business, and the rise of computational design.
Interesting presentation by Tatiana Koutchma presented in Process Expo 2017, describing AseptoRay's technology and it's advantages over HPP in cold pressed juice processing.
Global and local demand for dairy products continues to grow. To remain competitive in this demanding marketplace, Dairy production facilities are required to navigate many challenges. From meeting global hygienic and sanitary standards, to controlling cost by reducing waste, optimizing production, and reducing downtime, Dairy facilities must balance multiple elements to maintain profitability. All this, while achieving high-quality food and beverage products.
Yokogawa knows the producing high-quality foods and beverages starts with high quality instrumentation. Join us as we explore the wonderful world of Dairy.
In this webinar, we will discuss:
• An overview of trends in the Dairy Industry
• Key industry challenges and regulations
• A range of solutions to meet these challenges, including:
o Raw material tanker delivery assurance
o Receiving and balance tanks
o Pasteurization Heat Exchangers – HTST
o Clean-in-place (CIP)
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.
The integration of enzymes in food and feed processes is a well-established approach; however there are clear evidences that dedicated research efforts are consistently being made to make the applications of biological agents more effective as well as diversified.
Various techniques have been employed such as rDNA technology and protein engineering (site-directed mutagenesis and random mutation) for the design of new/improved biocatalysts
Advances in molecular biology, evolution- ary protein engineering expertise, the (bio) computational tools, and the implementation of high-throughput meth- odologies enabling the efficient and timely screening/ characterization of the biocatalysts.
There needs to be continue efforts in the direction to have more diverse, versatile and robust enzymes to be applied in food technology
Product Processing & Market Development. Soy Dairies, medium to large scale. Soy Physics and Economics. This presentation explains Comparative Dimensional Analysis freaming soty dimensions and variables into understandable information.
The presentation will focus on the application of the FoodPro® Cleanline enzyme Glycerophospholipid Cholesterol Acyltransferase (GCAT) in the milk, which converts cholesterol to cholesterol esters and lysophospholipids. Lysophospholipids are surface-active amphiphiles that will act as biosurfactants and prevent protein aggregation and promote refolding of proteins (chaperone-like properties), resulting in various processing advantages and increased emulsion stability when used in the manufacture of milk and dairy products. GCAT can reduce free cholesterol in milk by as much as 65 to 85%, which could potentially be an important advantage from a nutritional point of view when producing milk and dairy products.
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.
Interesting presentation by Tatiana Koutchma presented in Process Expo 2017, describing AseptoRay's technology and it's advantages over HPP in cold pressed juice processing.
Global and local demand for dairy products continues to grow. To remain competitive in this demanding marketplace, Dairy production facilities are required to navigate many challenges. From meeting global hygienic and sanitary standards, to controlling cost by reducing waste, optimizing production, and reducing downtime, Dairy facilities must balance multiple elements to maintain profitability. All this, while achieving high-quality food and beverage products.
Yokogawa knows the producing high-quality foods and beverages starts with high quality instrumentation. Join us as we explore the wonderful world of Dairy.
In this webinar, we will discuss:
• An overview of trends in the Dairy Industry
• Key industry challenges and regulations
• A range of solutions to meet these challenges, including:
o Raw material tanker delivery assurance
o Receiving and balance tanks
o Pasteurization Heat Exchangers – HTST
o Clean-in-place (CIP)
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.
The integration of enzymes in food and feed processes is a well-established approach; however there are clear evidences that dedicated research efforts are consistently being made to make the applications of biological agents more effective as well as diversified.
Various techniques have been employed such as rDNA technology and protein engineering (site-directed mutagenesis and random mutation) for the design of new/improved biocatalysts
Advances in molecular biology, evolution- ary protein engineering expertise, the (bio) computational tools, and the implementation of high-throughput meth- odologies enabling the efficient and timely screening/ characterization of the biocatalysts.
There needs to be continue efforts in the direction to have more diverse, versatile and robust enzymes to be applied in food technology
Product Processing & Market Development. Soy Dairies, medium to large scale. Soy Physics and Economics. This presentation explains Comparative Dimensional Analysis freaming soty dimensions and variables into understandable information.
The presentation will focus on the application of the FoodPro® Cleanline enzyme Glycerophospholipid Cholesterol Acyltransferase (GCAT) in the milk, which converts cholesterol to cholesterol esters and lysophospholipids. Lysophospholipids are surface-active amphiphiles that will act as biosurfactants and prevent protein aggregation and promote refolding of proteins (chaperone-like properties), resulting in various processing advantages and increased emulsion stability when used in the manufacture of milk and dairy products. GCAT can reduce free cholesterol in milk by as much as 65 to 85%, which could potentially be an important advantage from a nutritional point of view when producing milk and dairy products.
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.
7. Pasteurisation Techniques
Conventional Pasteurization
• Pasteurization temp 950C/15 sec
• 25% of electricity*, 25% reduction
of carbon footprint*
Replacing By Cold Pasteurization
• HPP High pressure Processing
• ASEPTORAY UV Technique
8. The Challenge- Thermal Pasteurization
Microorganism in the Juice and Ice tea are normally
inactivated by pasteurization.
High Energy
Consumption
Minor effect on
Spores
(TAB)
Change
Preservation flavour, aroma , and natural taste
Protection of natural colour, nutrient value Antioxidants
9. TEMP PROFILE OF ICE TEA BEVERAGE
Process: 30~75℃→140℃(4S、10S、15S)→85~92℃→40℃→(10-20℃)return
Hot Fill pasteurisation process for industrialized still /Ice tea drinks 2012*
10. 117.7 billion gallons
Global annual consumption of industrialized still drinks 2012*
Most of it are pasteurized by heat, as it being done since 1864.
* Neves et al, The orange juice business, World consumption of fruit juices,
nectars, and still drinks 2012,p 119.
11. Thermal Pasteurization Alternatives
Ultra Filtration
• High energy consumption
• High cost
• Limited to clear liquids
Pulsed Electric Fields
• Requires an expensive aseptic filler.
• Does not work on spores.
• Still not widely available or accepted.
High Pressure Processing (HPP)
• Require highly cost equipment
• Require alignment of the entire process.
29. So, what’s new ?
Standards UV system can not penetrate turbid liquids*
Milk : >8000 NTU
Turbid orange juice: 4000 NTU
Clear Apple: 1200 NTU
Water turbidity: 1 NTU
* Ultraviolet Light in Food Technology Principles and
Applications, Koutchma et al. 2009
30. Mechanism of Action
Utilizes optimal wavelength (254nm)
in varying exposures to deactivate
contaminants and pathogens while
preserving nutrients and organoleptic
properties
Transfers UV energy directly and
selectively to microbial DNA
Limits secondary effects on liquids
34. The Market
$16 Billion market representing the 9.6
billion liter of juice is sold in the US
annually.
$ 8.8 Billion is 100%
fruit juice.
Per capita in the US this
numbers represent 52.5$
and 30.3 L per year.
35. Juice Pasteurization
Juices normally undergo two pasteurization processes
First pasteurization to become commercially sterile .
Second pasteurization, prior to filling to avoid
recontamination.
But ͙thermal treatments can not destroy spoilage spores.
36. Fruit Juice/ Ice tea Beverages RTS : Challenges and what is TAB?
TAB Is a general name for “Thermo Acidopihilic Bacteria”.
Although it is not a safety hazard, it’s presence in consumer products has
been widely reported to cause flavor spoilage problems.
33-35% of juice manufactures had TAB associated problems1,2,3.
TAB Spoilage
1. Engineering Aspects of Thermal Food Processing. Editor: Ricardo Simpson , 2009.
2. Walker M, Phillips CA (2008) Alicyclobacillus acidoterrestris: an increasing threat to the fruit juice industry? International Journal of
Food Science and Technology 43: 250-260. doi: 10.1111/j.1365-2621.2006.01427.x
3. oward I (2006) ACB Workshop October 2005-Review. European Quality Control System (EQCS) Workshop 2006. Available:
38. Results: Overview
Liquid
Sugar
All Bacteria were eliminated.
5 log reduction HACCAP requirement was achieved in all
liquids.
No organoleptic change in tested liquids (Milk, Apple juice).
Milk Juice
43. Energy consumption
In Conjunction To Pasteurization
• Reducing the pasteurization temp
from 950C/15 sec to 730C/15 sec
• 25% of electricity*, 25% reduction
of carbon footprint*
Replacing Pasteurization
• 4 times less than pasteurization
* Juice pasteurization - Can we do better?, Tetra Pack white paper, Nov 2014
44. Comparison to other cold pasteurization systems
Pasteurization cost per liter
0.35
$0.0800
$0.0700
$0.0600
0.0500
0.0109
0.0043
0.0003
AseptoRay Pulsed Electric High Pressure Pasteurization Pasteurization
Field (PEF) Processing (hot filling) (Cold Filling)
(HPP)
$0.0500
$0.0400
$0.0300
$0.0200
$0.0100
$-
46. Business Model
Two alternative business models:
Go-to-market Strategy
Pay Per Use
Partnership model
Pay Per
Use allowing system
leasing, and pay per
liter of product.
Capital +service model
Capital +
Service
Buying capital equipment,
and service agreement for
UV lamps and maintenance.
47. System Advantages
Capability to inactivate Thermophilic Acidophilic Bacteria (TAB)
Reduces production and energy costs
Prolongs shelf life
Retains natural ingredients and taste
48. IP
The company filed a patent in Israel #230375
• Patent application priority date 8.1.14
• Second application will be applied in coming months.
IP Protected at USA,EU, China etc.
Applied for PCT at 9.1.15,
49. • Organic Sugar Cane Sugar no pesticide and no fertilizers and
organic manure used for farming
• Brown sugar From Molasses sugar contains Minerals and rich in
flavors
• Honey Purest and filtered is basically combination of fructose
and Glucose and water
• Use of natural Sweetener stevia
• Use of fruit sugar, Apple syrup
•
Another very Important Increasing trend in Ice tea
52. We provide Engineering Solutions and Project consultancy and feasibility study
Beverages recipe development and formulation
Beverages Sample Preparation
Ingredient Sourcing
Contract Packaging and Manufacturing Management
Food & Beverage Plant Project Management
Brewery Plant Design and Construction Management
Micro brewery, pub brewery
Dairy plants and Milk based Beverages Plant
53. Our services include:
Design calculation, Process/ Utility Equipment sizing
Beverages Process Tanks Design
Plant design and Equipment Design
Process Controls and Automations support
Procurement support for Plant and Machineries
Installation and Commissioning Support
54. Beverages Plant construction Management
Pressure Vessels of different capacities.
CE Marked Vessels and Filter Housings.
Skids with Pump and Piping Components.
Clean room Piping Projects as built and tested.
Process and Storage Vessels.
MANUFACTURING OF: