Dense phase carbon dioxide processing (DPCD) for preservation of liquid food
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This presentation discusses dense phase carbon dioxide (DPCD) processing for preserving liquid foods. DPCD uses pressurized carbon dioxide to inactivate microorganisms in foods, preserving them without heat. It can be done in batch, semi-continuous, or continuous systems. DPCD works by dissolving carbon dioxide into foods, lowering pH and inhibiting microbial growth. It preserves nutritional and sensory qualities better than thermal processing. DPCD is safe, inexpensive, and environmentally friendly but requires further research and addressing misconceptions about carbon dioxide.
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Dense phase carbon dioxide processing (DPCD) for preservation of liquid food
- 1. Presented by MAYA SHARMA Agricultural and food engineering department DENSE PHASE CARBON DIOXIDE PROCESSING FOR PRESERVATION OF LIQUID FOOD
- 2. STRUCTURE OF PRESENTATION • Introduction • Past developments • What is dense phase carbon dioxide process • Types of this process • Mechanics of inactivation of microorganism • Effect on microbial cells and flavor • Brief about carbon dioxide • Advantages and disadvantages • Conclusions • reviews
- 3. INTRODUCTION • thermally processed food can undergo organoleptic changes and cooked flavor accompanied by loss of vitamins, essential nutrients and flavor. • Increased consumers demand for safe, nutritious, fresh like food with a high organoleptic qualities and an extended shelf life resulted in the concept of preserving foods using non-thermal techniques. • Dense phase carbon dioxide (DPCD) process is also a non-thermal process which is safe, inexpensive and preserve the nutritional qualities of food materials.
- 4. WHAT IS DPCD PROCESS • In this process food is contacted with pressurized sub or supercritical carbon dioxide for a period of time in batch, semi- continues or continuous system. • Pressure varies from 7 to 40 MPa. • Temperature varies from 20 to 60 ͦc. • Time taken during the batch process is 120 to 140 min., and in semi or continuous system it is 3 to 9 min. • Temperature glide due to increase in pressure is negligible.
- 6. TYPES OF DPCD PROCESS On the basis of flow there are three types of this processes- Batch type continuous type Semi-continuous type
- 7. BATCH TYPE
- 10. MECHANICS OF INACTIVATION OF MICROBIAL
- 11. EFFECT ON MICROBIAL CELLS
- 12. EFFECT ON MICROBIAL CELLS
- 13. EFFECT ON MICROBIAL CELLS DURING STORAGE
- 14. EFFECT ON FLAVOR DURING STORAGE
- 15. BRIEF ABOUT CARBON DIOXIDE
- 17. DIFFERENT PHASE OF CARBON DIOXIDE
- 18. CURRENT SCENARIO OF ATMOSPHERIC CO₂
- 19. SEPARATION OF CARBON DIOXIDE FROM MIXTURE OF GASES
- 20. COMPARE WITH OTHER GASES
- 21. ADVANTAGES • Gives fresh like food also after the storage with minimum energy consumption. • Elimination or reduction of heat damages to food. • Improve the overall qualities of food materials. • Low capital and operational cost. • Waste free, environment friendly and energy efficient technology. • Lower pressure and temperature required as compare to HPP. Disadvantages • False images of carbon dioxide. • Low flow rate. • Not possible at atmospheric conditions. • Does not give complete inactivation of spoiled food product.
- 22. CONCLUSIONS • This process is safe, economically adoptable, gives fresh like food and retain the organoleptic properties of food materials. • Till now it is not adopted by industries due to competitive processes and also due to false image of carbon dioxide. • Requires more research on this process. • Also need to give attention toward the preservation of solid food metarials.
- 23. REVIEWS s.no. Journal/Book Researchers/Authors Volm/ ISBN Publishers/year Of publish Chapter/article 1. Dense phase Carbon dioxide: food and pharmaceutical application Murat O.Balaban, Giovanna Ferrentino 1118243323/ 9781118243 323 John Wiley & Sons(2012) Introduction of DPCD process 2. Novel thermal and non-thermal technology for fluid food: food science and technology international P.J.Cullen, Brijesh K.Tiwari, Vasilis P.Valdramids O123814707/ 9780123814 3323 Acdmic press(2007) Dense phase carbon dioxide process for liquid foods 3. International journal of food microbiology L.Gonzalez, A.H.Geeraerd, S.Spilljmbergo and others 117 In June 2010 High pressure co2 inactivation of microorganism in food: the past, present and future 4. Journal of the science of food & agriculture Gurbuz Gunes,Lisa K.blum,Joseph H.Hotechkiss 85 In November 2005 Inactivation of yeast in grapes juice using continuous phase co2 processing 5.www.co2crc.com.au