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.
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radio frequency and microwave heating ; these slides are explain about its principle and working mechanism ,application in food processing and its advantages .
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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.
Radio frequency processing and Microwave heating in food processing prakashsp13
radio frequency and microwave heating ; these slides are explain about its principle and working mechanism ,application in food processing and its advantages .
Pulsed Electric Field (PEF) applications can be utilised to achieve disintegration of biological tissues or microbes. Various applications have been identified such as improvement of mass transfer during extraction or drying as well as gentle food preservation. The first commercial applications of the technique have been achieved. By development of equipment based on state of the semiconductor, equipment reliability and cost effectiveness of the equipment has been improved. The technology is heading for wider industrial application.
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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.
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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.
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Welcome to WIPAC Monthly the magazine brought to you by the LinkedIn Group Water Industry Process Automation & Control.
In this month's edition, along with this month's industry news to celebrate the 13 years since the group was created we have articles including
A case study of the used of Advanced Process Control at the Wastewater Treatment works at Lleida in Spain
A look back on an article on smart wastewater networks in order to see how the industry has measured up in the interim around the adoption of Digital Transformation in the Water Industry.
Quality defects in TMT Bars, Possible causes and Potential Solutions.PrashantGoswami42
Maintaining high-quality standards in the production of TMT bars is crucial for ensuring structural integrity in construction. Addressing common defects through careful monitoring, standardized processes, and advanced technology can significantly improve the quality of TMT bars. Continuous training and adherence to quality control measures will also play a pivotal role in minimizing these defects.
Water scarcity is the lack of fresh water resources to meet the standard water demand. There are two type of water scarcity. One is physical. The other is economic water scarcity.
Cosmetic shop management system project report.pdfKamal Acharya
Buying new cosmetic products is difficult. It can even be scary for those who have sensitive skin and are prone to skin trouble. The information needed to alleviate this problem is on the back of each product, but it's thought to interpret those ingredient lists unless you have a background in chemistry.
Instead of buying and hoping for the best, we can use data science to help us predict which products may be good fits for us. It includes various function programs to do the above mentioned tasks.
Data file handling has been effectively used in the program.
The automated cosmetic shop management system should deal with the automation of general workflow and administration process of the shop. The main processes of the system focus on customer's request where the system is able to search the most appropriate products and deliver it to the customers. It should help the employees to quickly identify the list of cosmetic product that have reached the minimum quantity and also keep a track of expired date for each cosmetic product. It should help the employees to find the rack number in which the product is placed.It is also Faster and more efficient way.
Vaccine management system project report documentation..pdfKamal Acharya
The Division of Vaccine and Immunization is facing increasing difficulty monitoring vaccines and other commodities distribution once they have been distributed from the national stores. With the introduction of new vaccines, more challenges have been anticipated with this additions posing serious threat to the already over strained vaccine supply chain system in Kenya.
Explore the innovative world of trenchless pipe repair with our comprehensive guide, "The Benefits and Techniques of Trenchless Pipe Repair." This document delves into the modern methods of repairing underground pipes without the need for extensive excavation, highlighting the numerous advantages and the latest techniques used in the industry.
Learn about the cost savings, reduced environmental impact, and minimal disruption associated with trenchless technology. Discover detailed explanations of popular techniques such as pipe bursting, cured-in-place pipe (CIPP) lining, and directional drilling. Understand how these methods can be applied to various types of infrastructure, from residential plumbing to large-scale municipal systems.
Ideal for homeowners, contractors, engineers, and anyone interested in modern plumbing solutions, this guide provides valuable insights into why trenchless pipe repair is becoming the preferred choice for pipe rehabilitation. Stay informed about the latest advancements and best practices in the field.
Automobile Management System Project Report.pdfKamal Acharya
The proposed project is developed to manage the automobile in the automobile dealer company. The main module in this project is login, automobile management, customer management, sales, complaints and reports. The first module is the login. The automobile showroom owner should login to the project for usage. The username and password are verified and if it is correct, next form opens. If the username and password are not correct, it shows the error message.
When a customer search for a automobile, if the automobile is available, they will be taken to a page that shows the details of the automobile including automobile name, automobile ID, quantity, price etc. “Automobile Management System” is useful for maintaining automobiles, customers effectively and hence helps for establishing good relation between customer and automobile organization. It contains various customized modules for effectively maintaining automobiles and stock information accurately and safely.
When the automobile is sold to the customer, stock will be reduced automatically. When a new purchase is made, stock will be increased automatically. While selecting automobiles for sale, the proposed software will automatically check for total number of available stock of that particular item, if the total stock of that particular item is less than 5, software will notify the user to purchase the particular item.
Also when the user tries to sale items which are not in stock, the system will prompt the user that the stock is not enough. Customers of this system can search for a automobile; can purchase a automobile easily by selecting fast. On the other hand the stock of automobiles can be maintained perfectly by the automobile shop manager overcoming the drawbacks of existing system.
Student information management system project report ii.pdfKamal Acharya
Our project explains about the student management. This project mainly explains the various actions related to student details. This project shows some ease in adding, editing and deleting the student details. It also provides a less time consuming process for viewing, adding, editing and deleting the marks of the students.
Courier management system project report.pdfKamal Acharya
It is now-a-days very important for the people to send or receive articles like imported furniture, electronic items, gifts, business goods and the like. People depend vastly on different transport systems which mostly use the manual way of receiving and delivering the articles. There is no way to track the articles till they are received and there is no way to let the customer know what happened in transit, once he booked some articles. In such a situation, we need a system which completely computerizes the cargo activities including time to time tracking of the articles sent. This need is fulfilled by Courier Management System software which is online software for the cargo management people that enables them to receive the goods from a source and send them to a required destination and track their status from time to time.
Impact of non thermal processing technologies on quality of fruit juices
1. IMPACT OF NON THERMAL PROCESSING
TECHNOLOGIES ON QUALITY OF FRUIT
JUICES
BY
PANKAJ PATIDAR
2. CONTENTS
• Introduction of non-thermal processing
• Need of non-thermal processing
• Non thermal technologies in fruit juice industry
• High pressure homogenization (HPH) technology
• High hydrostatic pressure (HHP) technology
• Ultraviolet radiation (UV) technology
• High voltage pulsed electric fields (PEF)
• Conclusions
• References
3. INTRODUCTION OF NON THERMAL
PROCESSING
Non-thermal technologies (NTP) are processing
methods for achieving microbial inactivation
without exposing foods to adverse effects of
heat whilst extending products shelf life and
retaining their fresh-like physical nutritional and
sensory qualities. (Ade- Omowaye et al., 2001;
Butz and Tauscher, 2002)
4. Need of non-thermal processing
• Consumer want -
more healthy and functional food products.
Long shelf life food with high quality.
• Thermal processing may cause some adverse
effect on nutritional and organoleptic
attributes.
• Non-thermal technologies have potential to
ensure safety while maintaining the fresh like
characteristics.
5. Some of non-thermal processes
• High pressure homogenization (HPH)
technology
• High hydrostatic pressure (HHP)
• Pulsed electric field (PEF) treatment
• Ultraviolet (UV) applications
6. High pressure homogenization (HPH)
technology
High pressure homogenization (HPH) technology
consists of pumping a fluid through a narrow
gap valve using high pressure intensifiers, which
greatly increases its velocity resulting in
depressurization with con- sequent cavitation
and high shear stress.
7. High pressure homogenization (HPH)
• The main industrial application of HPH is
linked to the production of stable emulsions.
• Microorganisms are inactivated through
mechanical disruption of cells cause
by-
velocity gradients
pressure
turbulence and cavitation
8. Level of inactivation depends on-
Nature of the microorganism
Applied pressure
Gram positive bacteria are most resistant to
HPH, while Gram negative bacteria are more
sensitive to HPH
9. • The homogenization could be considered a
promising approach for fruit juices, in order to
reduce the loss of nutritional quality.
• L. brevis and B. coagulans are bacteria of
considerable concern during the processing of
acidic and acidified foods, as they are amongst
the most resistant microorganism to the
thermal treatments usually used by fruit juices
producers
10. • Fruit juices are composed of an insoluble
phase (the pulp) dispersed in a viscous
solution
• The effect of HPH on the rheological
properties of fruit juices will thus be a
function of the balance between the
structural changes in the pulp and serum.
11. Effect of pressure (MPA) on total mesophilic bacteria
and pectate lyase activity in banana juice
Pressure (MPa) (MPa)
Total mesophilic bacteria
(CFU/mL)
Pectate lyase activity
(O.D./min/mgdm)
0 2.8x104 ± 0.9x104 0.010 ± 0.003
150 4.0x103 ± 1.3x103 nd
200 < 1.0 nd
300 < 1.0 nd
400 < 1.0 nd
Nd: not detectable, O.D.: optical density, dm: dry matter;
Each experiment was carried out by duplicate;
Each measurement was performed in triplicate
12. • In the case of HPH, only low numbers of
microorganisms were detected after
treatment at 300 MPa (typically between 2
and 3 log. mL-1) .
• Numbers did not increase during storage of
the juice for 35 days, irrespective of storage
temperature.
13. • Number of passes of high pressure
homogenization is one of the most effective
parameter
14.
15.
16. • High pressures can lead to microbial inactivation,
probably due to:-
protein denaturation
cell injury.
• Proteins integrated in membranes surrounded by
lipids.
• In bacteria, the integrity of the membrane is very
sensitive to pressure.
How HPH work
17. HIGH HYDROSTATIC
PRESSURE(HHP)
TECHNOLOGIES
• It is relatively new concept compared to
conventional thermal processing, receiving
wide attention.
• In this process, the food is subjected to
elevated pressures (pressures up to 900 MPa
or approximately 9000 atm) with or without
the addition of heat to achieve microbial
inactivation.
18. HHP Depend on-
• Pressure
• Treatment time
• Types of enzymes and/or microorganisms
19. Advantages of High Pressure
Technology (HPT)
• HPT is suitable for products with high water
content and can be modified for both batch
processing and semi-continuous processing.
• HPT especially useful because it can be used to
process raw product without significantly altering
their flavor, texture or appearance.
• HPT does not destroy the food because it is
applied evenly from all side.
• HPT is equally effective on molds, bacteria, virus
20. • It can be applied at room temperature thus
reducing the amount of thermal energy
needed for food products during conventional
processing.
• High pressure is not dependent of size and
shape of the food.
• The process is environment friendly since it
requires only electric energy and there are no
waste products.
21. Application of High Pressure Processing
• High pressure processing can be used to
process both liquid and solid foods in flexible
containers, and has the potential for treating
low acid foods.
• Orange juice was microbiologically stable for
at least 21 days, its organoleptic properties
remained well accepted, and had a flavor and
vitamin content similar to freshly squeezed
juice.
22.
23. The main components of a high pressure system
are:
• A pressure vessel and its closure
• A pressure generation system
• A temperature control device
• A materials handling system (Mertens, 1995
24. FLOW CHART OF HHP
Package food in
sterilized container
Load packed food in
pressure chamber
Fill the pressure
chamber with water
And pressurize
Hold under pressure
Depressurize and
remove processed
food
26. Ultraviolet radiation (UV) technology
Ultraviolet (UV) radiation covers a small part of
the electromagnetic spectrum, which also
includes radio waves, microwaves, infrared
radiation, visible light, X rays and γ radiation
27. • Microorganisms suspended in air are more
sensitive to UV-C radiation than
microorganisms suspended in water,
• Non-thermal technology including UV-C light
meets a 5 log reduction of the pathogen
microorganism(s) as a scientific criterion for
pasteurization of juices
28. • A 5.72 log reduction in Escherichia coli ATCC
25922 after UV-C treatment (36.09 kJ/L dose)
was achieved, which indicates an acceptable
reduction of a potential pathogen in juices.
• Based on sensory analysis results, no
significant differences were detected between
fresh and UV-C treated juices,
29. Ultraviolet light
processing: principle
• Radiation at UV different wavelength ranges
wavelength ranges Energies around 400 J/mm2 in all
product Application in fluid foods
30. Advantages of UV light
• Easy to use
• Free from chemical residues
• Dry and cold process
• Simple and effective
• Low cost
31. CONCLUSIONS
• Reduce loss of quality and increase safety on
fruit juice industry.
• It can not used only fruit juice also these
technologies applied successfully on fresh cut
fruit and vegetables, dairy technologies,
fermentation products (wine, beer etc.).
• These technologies have positive effect on
food quality, sensory properties and extending
the shelf life of food products.
32. REFERENCES
1. Bevilacqua A., Costa C., Corbo R. M. and Sinigaglia M. (2009).
Effects of the high pressure of homogenization on some spoiling
microorganisms, representative of fruit juice microflora,
inoculated in saline solution. Letters in Applied Microbiology, ISSN
0266 - 8254.
2. McKay M. A., Linton M., Stirling J., Mackle A., Patterson F. M.
(2011). A comparative study of changes in the microbiota of apple
juice treated by high hydrostatic pressure (HHP) or high pressure
homogenisation (HPH). Microbiology, 28, pp. 1426 - 1431.
3. Campos F. P., Cristianini M. (2007). Inactivation of Saccharomyces
cerevisiae and Lactobacillus plantarum in orange juice using ultra
high-pressure homogenisation. Innovative Food Science and
Emerging Technologies, 8, pp. 226 - 229.
4. Knorr D. (1993). Effects of high-hydrostatic-pressure processes on
food safety and quality. Food Technol., 47, pp. 56 - 161.