Non thermal processing in food processing. Have many benefits than thermal processing .Now a days to preserve nutrients in the food and processed food this type of non-thermal processing method will be more suitable . some non tehrmal methods such as ultrasound, high pressure processing, ultra violet , pulsed electric field. In this we can see about HPP
High pressure processing (HPP) is a method of preserving and sterilizing food, in which a product is processed under very high pressure, leading to the inactivation of certain microorganisms and enzymes in the food
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.
Non thermal processing in food processing. Have many benefits than thermal processing .Now a days to preserve nutrients in the food and processed food this type of non-thermal processing method will be more suitable . some non tehrmal methods such as ultrasound, high pressure processing, ultra violet , pulsed electric field. In this we can see about HPP
High pressure processing (HPP) is a method of preserving and sterilizing food, in which a product is processed under very high pressure, leading to the inactivation of certain microorganisms and enzymes in the food
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.
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.
High Pressure Processing (HPP) is an emerging food treatment that makes food safer and extends its shelf life, while allowing the food to retain many of its original qualities and healthy attributes. High pressure processing is a non thermal processing. It was first commercialized in Japan in the early 1990s for pasteurization of acid foods for chilled storage. HHP subjects liquid or solid foods with or without packaging to pressure between 40 and 1000MPa for 1-20 min. The mechanism of action of HPP to breakdown the non covalent bonds and puncturing or the permeabilization of cell membrane i.e. vegetative cells at 300 MPa at room temperature (Figure 16.1). Spore formers >600 MPa at 60-700C, some enzymes at 300 MPa but effect is less at below 40% food moisture. Hydrostatic pressure is applied to food products through a water bath that surrounds the product. The hydrostatic pressure is transmitted to food products equally from all sides. This equal distribution of pressure is the reason why foods are not crushed during treatment.
Maintaining quality and safety of minimal processed foodsarshpreetkaur62
Minimally Processed Foods are those which minimally influences the quality characteristic of a food, whist at the same time giving the food sufficient shelf life during storage and distribution.
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.
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.
High Pressure Processing (HPP) is an emerging food treatment that makes food safer and extends its shelf life, while allowing the food to retain many of its original qualities and healthy attributes. High pressure processing is a non thermal processing. It was first commercialized in Japan in the early 1990s for pasteurization of acid foods for chilled storage. HHP subjects liquid or solid foods with or without packaging to pressure between 40 and 1000MPa for 1-20 min. The mechanism of action of HPP to breakdown the non covalent bonds and puncturing or the permeabilization of cell membrane i.e. vegetative cells at 300 MPa at room temperature (Figure 16.1). Spore formers >600 MPa at 60-700C, some enzymes at 300 MPa but effect is less at below 40% food moisture. Hydrostatic pressure is applied to food products through a water bath that surrounds the product. The hydrostatic pressure is transmitted to food products equally from all sides. This equal distribution of pressure is the reason why foods are not crushed during treatment.
Maintaining quality and safety of minimal processed foodsarshpreetkaur62
Minimally Processed Foods are those which minimally influences the quality characteristic of a food, whist at the same time giving the food sufficient shelf life during storage and distribution.
How to Make a Field invisible in Odoo 17Celine George
It is possible to hide or invisible some fields in odoo. Commonly using “invisible” attribute in the field definition to invisible the fields. This slide will show how to make a field invisible in odoo 17.
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This slides describes the basic concepts of ICT, basics of Email, Emerging Technology and Digital Initiatives in Education. This presentations aligns with the UGC Paper I syllabus.
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Artificial Intelligence (AI) technologies such as Generative AI, Image Generators and Large Language Models have had a dramatic impact on teaching, learning and assessment over the past 18 months. The most immediate threat AI posed was to Academic Integrity with Higher Education Institutes (HEIs) focusing their efforts on combating the use of GenAI in assessment. Guidelines were developed for staff and students, policies put in place too. Innovative educators have forged paths in the use of Generative AI for teaching, learning and assessments leading to pockets of transformation springing up across HEIs, often with little or no top-down guidance, support or direction.
This Gasta posits a strategic approach to integrating AI into HEIs to prepare staff, students and the curriculum for an evolving world and workplace. We will highlight the advantages of working with these technologies beyond the realm of teaching, learning and assessment by considering prompt engineering skills, industry impact, curriculum changes, and the need for staff upskilling. In contrast, not engaging strategically with Generative AI poses risks, including falling behind peers, missed opportunities and failing to ensure our graduates remain employable. The rapid evolution of AI technologies necessitates a proactive and strategic approach if we are to remain relevant.
Operation “Blue Star” is the only event in the history of Independent India where the state went into war with its own people. Even after about 40 years it is not clear if it was culmination of states anger over people of the region, a political game of power or start of dictatorial chapter in the democratic setup.
The people of Punjab felt alienated from main stream due to denial of their just demands during a long democratic struggle since independence. As it happen all over the word, it led to militant struggle with great loss of lives of military, police and civilian personnel. Killing of Indira Gandhi and massacre of innocent Sikhs in Delhi and other India cities was also associated with this movement.
Embracing GenAI - A Strategic ImperativePeter Windle
Artificial Intelligence (AI) technologies such as Generative AI, Image Generators and Large Language Models have had a dramatic impact on teaching, learning and assessment over the past 18 months. The most immediate threat AI posed was to Academic Integrity with Higher Education Institutes (HEIs) focusing their efforts on combating the use of GenAI in assessment. Guidelines were developed for staff and students, policies put in place too. Innovative educators have forged paths in the use of Generative AI for teaching, learning and assessments leading to pockets of transformation springing up across HEIs, often with little or no top-down guidance, support or direction.
This Gasta posits a strategic approach to integrating AI into HEIs to prepare staff, students and the curriculum for an evolving world and workplace. We will highlight the advantages of working with these technologies beyond the realm of teaching, learning and assessment by considering prompt engineering skills, industry impact, curriculum changes, and the need for staff upskilling. In contrast, not engaging strategically with Generative AI poses risks, including falling behind peers, missed opportunities and failing to ensure our graduates remain employable. The rapid evolution of AI technologies necessitates a proactive and strategic approach if we are to remain relevant.
Instructions for Submissions thorugh G- Classroom.pptxJheel Barad
This presentation provides a briefing on how to upload submissions and documents in Google Classroom. It was prepared as part of an orientation for new Sainik School in-service teacher trainees. As a training officer, my goal is to ensure that you are comfortable and proficient with this essential tool for managing assignments and fostering student engagement.
Synthetic Fiber Construction in lab .pptxPavel ( NSTU)
Synthetic fiber production is a fascinating and complex field that blends chemistry, engineering, and environmental science. By understanding these aspects, students can gain a comprehensive view of synthetic fiber production, its impact on society and the environment, and the potential for future innovations. Synthetic fibers play a crucial role in modern society, impacting various aspects of daily life, industry, and the environment. ynthetic fibers are integral to modern life, offering a range of benefits from cost-effectiveness and versatility to innovative applications and performance characteristics. While they pose environmental challenges, ongoing research and development aim to create more sustainable and eco-friendly alternatives. Understanding the importance of synthetic fibers helps in appreciating their role in the economy, industry, and daily life, while also emphasizing the need for sustainable practices and innovation.
June 3, 2024 Anti-Semitism Letter Sent to MIT President Kornbluth and MIT Cor...Levi Shapiro
Letter from the Congress of the United States regarding Anti-Semitism sent June 3rd to MIT President Sally Kornbluth, MIT Corp Chair, Mark Gorenberg
Dear Dr. Kornbluth and Mr. Gorenberg,
The US House of Representatives is deeply concerned by ongoing and pervasive acts of antisemitic
harassment and intimidation at the Massachusetts Institute of Technology (MIT). Failing to act decisively to ensure a safe learning environment for all students would be a grave dereliction of your responsibilities as President of MIT and Chair of the MIT Corporation.
This Congress will not stand idly by and allow an environment hostile to Jewish students to persist. The House believes that your institution is in violation of Title VI of the Civil Rights Act, and the inability or
unwillingness to rectify this violation through action requires accountability.
Postsecondary education is a unique opportunity for students to learn and have their ideas and beliefs challenged. However, universities receiving hundreds of millions of federal funds annually have denied
students that opportunity and have been hijacked to become venues for the promotion of terrorism, antisemitic harassment and intimidation, unlawful encampments, and in some cases, assaults and riots.
The House of Representatives will not countenance the use of federal funds to indoctrinate students into hateful, antisemitic, anti-American supporters of terrorism. Investigations into campus antisemitism by the Committee on Education and the Workforce and the Committee on Ways and Means have been expanded into a Congress-wide probe across all relevant jurisdictions to address this national crisis. The undersigned Committees will conduct oversight into the use of federal funds at MIT and its learning environment under authorities granted to each Committee.
• The Committee on Education and the Workforce has been investigating your institution since December 7, 2023. The Committee has broad jurisdiction over postsecondary education, including its compliance with Title VI of the Civil Rights Act, campus safety concerns over disruptions to the learning environment, and the awarding of federal student aid under the Higher Education Act.
• The Committee on Oversight and Accountability is investigating the sources of funding and other support flowing to groups espousing pro-Hamas propaganda and engaged in antisemitic harassment and intimidation of students. The Committee on Oversight and Accountability is the principal oversight committee of the US House of Representatives and has broad authority to investigate “any matter” at “any time” under House Rule X.
• The Committee on Ways and Means has been investigating several universities since November 15, 2023, when the Committee held a hearing entitled From Ivory Towers to Dark Corners: Investigating the Nexus Between Antisemitism, Tax-Exempt Universities, and Terror Financing. The Committee followed the hearing with letters to those institutions on January 10, 202
2. Content
● Introduction
● Basic priniciples
● Isostatic Principle
● Why High pressure processing
● Advantages of HPP
● Packaging requirements for HPP
● Effect of HPP on microorganism
● Food suitable for HPP
● Application of HPP
● Phsico-chemical effect on HPP
● Limitations of HPP
● Conclusion
3. Introduction
● First research in 1890 - milk pathogens.
● Non -thermal processing technology ( combination with heat possible)
● First commercialised in Japan in the early 1990s for pasteurisation of acid
foods for chilled storage .
● High pressure treated foodstuffs have been marketed in Japan since 1990,
in Europe and United States since 1996 & Austeria since 2001
● Rapid commercialisation since 2000.
4. ● It is also known as pascalization.
● HPP ,is s method of preserving or sterilized food , in which a product is
processed under a very high pressure , leading to the inactive of certain
microorganisms or enzyme in the food.
● High pressure applied at short period of time( 20 minutes).
● In HPP ,the product is packaged in a flexible container.(usually a pouch
or plastic bottle)
5.
6. Basic principles
Le chatelier’s Principle
● States that when stress is placed on a system equilibrium, the
system will react to relieve the stress.
● Increase in pressure results inecrease of volume & vice-versa.
● Can be effected by piston-cylinder reaction vessel.
7. Isostatic Principle
● States that pressure is instantaneously and uniformly transmitted
throughout the sample under pressure.
● Whether the sample is in direct contact with the pressure medium or
hermetically sealed in a flexible package that transmits pressure
8. Why High pressure processing
Application of high pressure can cause
● Many food borne desease.
● Vegetables micro organism.
● Some fungal spores.
● Inactivation of parasites, plant cells.
● Small molecules are generally unaffected.
● HPP is instantaneously and uniformly applied to the sample.
9. Advantages of HPP
● High pressure in not dependent of size and shape of the food.
● It does not break covalent bonds , maintaining the natural flavour of
the product.
● Since HPP is isostatic ,the food is preserved evenly throughout without
any particle escaping the treatment.
● The process is environment friendly since it requires only electric
energy and there are no waste products .
10. Packaging requirements for HPP
● Hppp requires artight package that can withstand a change in vol.
Corresponding to the compressibility of the product.
11. ● The packaging used for high pressure treated foods must
●
● be able to accommodate 15% reduction in vol. and return
to its original vol.
●
● Plastic films are accepted for high pressure processing.
●
● Vacuum packed product are ideally suited for high
pressure
12. Effect of HPP on micro organism
● The primary site for pressure - induced microbial inactivation is the
cell membrane.
● High pressure causes changes in cell morphology and biochemical
reactions , protein denaturation and inhibition of genetic
mechanism.
13. Pressure required to achieve a 5-log cycle inactivation ratio for certain
microorganisms a 15 minute treatment:
Microorganisms Pressure (Mpa)
Yersinia enterocolitica 275
Salmonella typhimurium 350
Listeria monocytogens 375
Salmonella enteritidis 450
E.coli O157:H7 680
Staphylococcus 700
14. Food suitable for HPP
● Low medium moisture ,semi solid food , vacuum packaged.
● Dry- cured or cooked meat products.
● Cheese
● Fish , seafood , marinated product.
● Ready to eat meals, sauces.
● Fruit , marmalades / jams.
● Vegetables
● High moisture , liquid food in plastic bottle /flexible
packaging.
● Dairy products.
● Fruit juices.
● Boiactive beaverages
15. Application of HPP
Fruit and vegetables
● Puree, sauces , juices,smothithes , chunks,slices ready to eat
products,these are only some examples of a wide range of fruits and
vegetables product that can be processed by HPP.
● Shelf life extension.
● Inactivate microorganisms or quality - detoriorating enzyme.
● Higher senseriol , functional or nutritional value while improving food
safety .
Meat and fish industry
● Extend shelf life with no effect on flavor or nutrients.
● Inactivate microorganisms and quality detoriorating enzyme.
16. Phsico-chemical effect on HPP
● Effect on food , food colour or flavour.
●
● Cooked meat color meat is largely unaffected .
●
● Cooked meals are not affected.
●
● Fruits and vegetables slight modification.
●
● Fruit juice little or no affect.
●
● Flavor are mostly unaffected.
●
● Slightly softening in foods with cell wall structure .
17. Limitations of HPP
● High installation cost (Initial outlay on equipment remains
high, despite low running costof the HPP equipment).
● May not inactivate spores and some enzymes (They are
very )resistant to pressure and require very high
pressureor their for inactivation).
● Structurally fragile foods need special attention
18. Conclusion
● The novelty of HPP technology and high equipment cost are barriers to its
commercialization but increased consumer’s demand for fresher-tasting
foods containing fewer preservatives has attracted considerable attention.
● HPP can preserve food products without heat treatment or chemical
preservatives, and its ability to ensure safety and significantly extended
refrigerated shelf life has opened new market opurtunities particularly in
the area of “natural”, preservative free food products.
