This document discusses pulsed electric field (PEF) processing as a non-thermal food preservation technique. PEF uses short, high-voltage electric pulses to induce pores in microbial cell membranes, leading to cell disintegration and microbial inactivation while minimizing negative impacts on sensory and nutritional properties. The document outlines various PEF applications, factors that influence microbial inactivation, commercially available PEF systems, ongoing research needs, and the potential future of PEF processing.
High pressure processing is a non-thermal food processing technique that uses high pressures, usually between 100-1000 MPa, to inactivate microorganisms and extend the shelf life of foods. It has minimal effects on taste, texture, color, and nutrients of foods. HPP is being used commercially for products like guacamole, sliced meats, seafood, juices, and dairy to kill pathogens and spoilage microbes while maintaining quality. The high pressure is applied uniformly from all directions using a pressure vessel filled with water, which compresses the packaged foods within minutes and safely destroys microbes without heat.
Hurdle technology for food preservationDeepak Verma
This document discusses hurdle technology, which uses a combination of preservation methods at optimal levels to inhibit microorganisms without compromising food quality. It explains that hurdle technology combines physical hurdles like heat treatment, freezing or modified atmosphere with physic-chemical hurdles like low pH, salt or preservatives. Some examples given are pickles which use acid and salt, and sausages which employ smoke, salt and preservatives. The advantages of hurdle technology are maintaining food safety, quality and nutrition while allowing for minimally processed foods.
This document discusses pulsed electric field (PEF) technology. PEF uses short electric pulses to preserve foods without heat, maintaining fresh qualities and nutrients. It can extend shelf life while ensuring safety. PEF works by applying high-intensity pulses that cause microbial cell membranes to break down without significantly heating the food. PEF has various applications, including pasteurizing juices and milk. It provides advantages like minimal processing, color/flavor retention, and higher nutritional value compared to thermal treatments.
Hydrostatic pressure processing involves the use of high water pressure in a special pressure vessel to kill the bacteria but preserve texture, nutrients, and color of food.
You can read more about pasteurization here https://agritimps.com/milk-pasteurization-101
Hurdle technology involves using two or more preservation methods together to inhibit microbial spoilage of foods. It allows for safer, stable foods without refrigeration. Common hurdles include reduced pH, increased salt content, reduced water activity, and heat processing. The hurdles work synergistically by disturbing the microbes' homeostasis. This technique is widely used in products like jam, fermented vegetables, meat, fish, and dairy. It improves safety and quality while reducing costs compared to using single preservation methods. However, some limitations exist in fully understanding and applying hurdle effects in practice.
This document discusses pulsed electric field (PEF) processing as a non-thermal food preservation technique. PEF uses short, high-voltage electric pulses to induce pores in microbial cell membranes, leading to cell disintegration and microbial inactivation while minimizing negative impacts on sensory and nutritional properties. The document outlines various PEF applications, factors that influence microbial inactivation, commercially available PEF systems, ongoing research needs, and the potential future of PEF processing.
High pressure processing is a non-thermal food processing technique that uses high pressures, usually between 100-1000 MPa, to inactivate microorganisms and extend the shelf life of foods. It has minimal effects on taste, texture, color, and nutrients of foods. HPP is being used commercially for products like guacamole, sliced meats, seafood, juices, and dairy to kill pathogens and spoilage microbes while maintaining quality. The high pressure is applied uniformly from all directions using a pressure vessel filled with water, which compresses the packaged foods within minutes and safely destroys microbes without heat.
Hurdle technology for food preservationDeepak Verma
This document discusses hurdle technology, which uses a combination of preservation methods at optimal levels to inhibit microorganisms without compromising food quality. It explains that hurdle technology combines physical hurdles like heat treatment, freezing or modified atmosphere with physic-chemical hurdles like low pH, salt or preservatives. Some examples given are pickles which use acid and salt, and sausages which employ smoke, salt and preservatives. The advantages of hurdle technology are maintaining food safety, quality and nutrition while allowing for minimally processed foods.
This document discusses pulsed electric field (PEF) technology. PEF uses short electric pulses to preserve foods without heat, maintaining fresh qualities and nutrients. It can extend shelf life while ensuring safety. PEF works by applying high-intensity pulses that cause microbial cell membranes to break down without significantly heating the food. PEF has various applications, including pasteurizing juices and milk. It provides advantages like minimal processing, color/flavor retention, and higher nutritional value compared to thermal treatments.
Hydrostatic pressure processing involves the use of high water pressure in a special pressure vessel to kill the bacteria but preserve texture, nutrients, and color of food.
You can read more about pasteurization here https://agritimps.com/milk-pasteurization-101
Hurdle technology involves using two or more preservation methods together to inhibit microbial spoilage of foods. It allows for safer, stable foods without refrigeration. Common hurdles include reduced pH, increased salt content, reduced water activity, and heat processing. The hurdles work synergistically by disturbing the microbes' homeostasis. This technique is widely used in products like jam, fermented vegetables, meat, fish, and dairy. It improves safety and quality while reducing costs compared to using single preservation methods. However, some limitations exist in fully understanding and applying hurdle effects in practice.
W.A. Mihiravi Pamuditha gave a presentation on radio frequency (RF) heating technology for food processing. RF heating uses electromagnetic energy to induce volumetric heating within foods. It has advantages over conventional heating like faster and more uniform heating. Some applications of RF heating in food include thawing, baking, drying, pasteurization and using RFID tags for tracking. While it has benefits, high equipment costs are a disadvantage. The future of RF technology may include its expanded use in continuous food processing and integration with technologies like nanotechnology and smart refrigerators.
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.
High pressure processing is a cold pasteurization technique that subjects foods sealed in packaging to high pressure levels between 300-600 MPa. This process inactivates microbes like bacteria, yeasts and molds through permeabilization of cell membranes while maintaining the fresh taste, texture and appearance of foods. Some key applications of high pressure processing include fruit juices, meat, fish, dairy products, and ready meals. The technology provides advantages over thermal pasteurization like uniform microbial reduction without heating but has limitations for foods with entrapped air or bacterial spores that require very high pressures for inactivation.
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.
Novel thermal technologies in food processingRahul1154
The document discusses novel thermal technologies for food processing, including microwave heating, infrared heating, and ohmic heating.
Microwave heating works by exciting water molecules in food, causing friction and generating heat. It is commonly used for drying, thawing, pasteurization, baking, and other applications. Infrared heating works by food absorbing infrared energy and converting it to heat, with the rate depending on surface properties. It is used for drying and processing. Ohmic heating passes electric current directly through food, generating heat from electrical resistance. It allows uniform, rapid heating and is used for pasteurization and other continuous processing.
NOVEL Food Processing Technologies: Emerging Applications, Research and Regul...senaimais
This document summarizes emerging food processing technologies and their applications, research, and regulations. It discusses the AAFC Food Safety Research pilot plant in Guelph, Canada, which was certified in 2011 to conduct food safety engineering research. It reviews available groups of food processing technologies, including thermal, non-thermal, and combined technologies. Key drivers for these technologies include freshness, convenience, safety, shelf-life extension, and sustainability.
Non thermal process in preservation of foodGazanfar Abass
The document discusses various non-thermal food processing techniques as alternatives to traditional thermal processing. It provides examples of different non-thermal methods like pulsed electric field, high pressure processing, pulsed light technology, microwave heating, ohmic heating, and irradiation. These methods aim to increase production rates and profits for food industries while maintaining better quality, nutrients, flavor and extending shelf life compared to thermal processing which can result in loss of volatile compounds. The non-thermal methods are particularly suitable for large scale and liquid food production.
Packaging has been used for thousands of years, originally using natural materials like skins and leaves. Four thousand years ago, sealed pottery jars were introduced to protect against rodents. One hundred years ago, packaging was rarely used in food industries but now is a significant part of food production, with continuous development of new packaging materials and equipment. Modified atmosphere packaging is a common technique that uses specialized machinery to flush out air and replace it with different gases or gas mixtures to provide longer shelf life and maintain food safety and quality by modifying the normal air composition. The major gases used are nitrogen, oxygen, and carbon dioxide in various combinations depending on the food and storage temperature.
This document discusses hurdle technology, which uses a combination of preservation methods to inhibit microbial growth in foods. It describes over 60 potential hurdles including physical methods like heat/cold treatment, chemical hurdles like pH levels and preservatives, and microbially derived hurdles. The hurdles work to disturb the homeostasis of microorganisms and cause metabolic exhaustion. Case studies demonstrate using hurdle technology with blanched cauliflower preserved for 180 days and mangoes preserved with aloe vera gel and calcium chloride.
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.
Novel Thermal Technologies in Food Processing and Preservation.pptxRishabhThakur100
Thermal processing uses heat to reduce microorganisms in food and extend shelf life. Novel thermal technologies like microwave heating can process food faster at lower temperatures than conventional methods, preserving more nutrients and sensory qualities. Microwaves work by causing polar molecules like water to rotate, generating heat. Factors like moisture content, frequency, and product density affect microwave absorption and heating uniformity. Microwave processing offers advantages like shorter times, improved quality, and adaptability to continuous systems.
Thermal and non-thermal food preservation technologies.pptxVAIBHAV PATIL
This document discusses thermal and non-thermal food processing technologies. Thermal technologies discussed include blanching, pasteurization, and sterilization which use heat to destroy microbes and enzymes. Non-thermal technologies discussed include high pressure processing, food irradiation, pulsed light/electric field, and ultrasonics which achieve food preservation without heat. Both thermal and non-thermal technologies are aimed at reducing food losses and extending shelf life while ensuring food safety, though non-thermal methods maintain nutritional and sensory qualities of food better than thermal methods. The document concludes that a combination of thermal and non-thermal treatments may be most effective for food processing.
This document discusses shelf life of foods. Shelf life is defined as the period between manufacture and retail purchase during which a food product is of satisfactory quality. Factors like use by date, best before date, storage conditions affect shelf life. Shelf life analysis methods include accelerated shelf life testing which stores foods at elevated temperatures to shorten testing time, and real time testing which stores foods for their actual expected shelf life. Analysis of physical, chemical, microbial, and sensory attributes at regular intervals determines the shelf life. Shelf life varies for different foods and is impacted by packaging, storage, and distribution conditions.
1) The document presents a case study on tomato peeling using ohmic heating with lye-salt combinations. Experiments were conducted to determine the effects of electric field strength and salt-lye composition on peeling time and the diffusion of sodium hydroxide through the tomato peel.
2) Results showed that treatments with 0.01/0.5% NaCl/NaOH at 1610 V/m and 0.01/1.0% NaCl/NaOH at 1450 V/m had the shortest peeling times. Diffusivities for lye peeling with ohmic heating were greater than without at both 50 and 65°C.
3) It was concluded that the electric field enhances
The document discusses hurdle technology, which combines multiple preservation methods or "hurdles" like reduced temperature, low pH, and use of preservatives to inhibit microbial growth in foods. It provides examples of hurdle combinations used to preserve cauliflower for 180 days through a study testing different treatments of salt, acids, and preservatives stored at ambient and refrigerated temperatures. The best treatment was found to be 8% salt, 0.3% citric acid, and certain levels of potassium metabisulphite and sodium benzoate stored at ambient temperatures, as it was the lowest cost method while still preventing microbial growth for 180 days.
Pulsed electric field (PEF) technology uses short pulses of high-intensity electric fields to preserve foods. It offers advantages over thermal pasteurization like shorter treatment times, lower temperatures, and better retention of sensory and nutritional properties. PEF works by creating pores in microbial cell membranes, killing bacteria and extending shelf life. It has been used successfully to pasteurize various liquids like juices, milk, and soups without chemical preservatives. PEF processing also has applications in improving mass transfer for oil extraction, meat curing, sugar processing and extraction of compounds from algae and plant cells. However, high capital costs and inability to process solid foods limit its commercial use.
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
Cold plasma is a novel non-thermal food processing technology that uses ionized gas at low temperatures. It generates reactive species like oxygen and nitrogen compounds that can kill microbes and extend food shelf life without negatively impacting quality. Recent advances allow cold plasma to effectively treat a variety of foods like fruits, vegetables, meat and dairy. While it provides advantages over thermal treatments, challenges remain in processing large or irregularly shaped foods and preventing effects on sensory attributes.
This document summarizes a study that analyzed the effects of UV-LED irradiation processing on pectolytic enzyme activity and quality attributes in tomato juice. Specifically:
- Tomato juice treated with UV-LED irradiation at 117 mJ/cm2 had similar residual pectinmethylesterase (PME) activity to cold break processing, while UV-LED irradiation at 351 mJ/cm2 reduced PME activity by 28.3% compared to hot break processing.
- UV-LED irradiation reduced polygalacturonase (PG) enzyme activity similar to hot break processing and by 49% compared to cold break processing.
- UV-LED processing decreased pH and total acidity but increased total ly
Recent Advances in Dairy Industry -Chirag Prajapati.pptxChirag Prajapati
Embark on a journey through the realm of "Recent Advances in Dairy Processing" with this enlightening PowerPoint presentation. Discover the cutting-edge technologies and innovations transforming the dairy industry. Learn about novel processing methods, advanced equipment, and sustainable practices that are revolutionizing milk and dairy product manufacturing. From ultra-high-temperature processing (UHT) to membrane filtration and beyond, this presentation highlights the latest developments that enhance efficiency, quality, and sustainability in dairy processing.
W.A. Mihiravi Pamuditha gave a presentation on radio frequency (RF) heating technology for food processing. RF heating uses electromagnetic energy to induce volumetric heating within foods. It has advantages over conventional heating like faster and more uniform heating. Some applications of RF heating in food include thawing, baking, drying, pasteurization and using RFID tags for tracking. While it has benefits, high equipment costs are a disadvantage. The future of RF technology may include its expanded use in continuous food processing and integration with technologies like nanotechnology and smart refrigerators.
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.
High pressure processing is a cold pasteurization technique that subjects foods sealed in packaging to high pressure levels between 300-600 MPa. This process inactivates microbes like bacteria, yeasts and molds through permeabilization of cell membranes while maintaining the fresh taste, texture and appearance of foods. Some key applications of high pressure processing include fruit juices, meat, fish, dairy products, and ready meals. The technology provides advantages over thermal pasteurization like uniform microbial reduction without heating but has limitations for foods with entrapped air or bacterial spores that require very high pressures for inactivation.
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.
Novel thermal technologies in food processingRahul1154
The document discusses novel thermal technologies for food processing, including microwave heating, infrared heating, and ohmic heating.
Microwave heating works by exciting water molecules in food, causing friction and generating heat. It is commonly used for drying, thawing, pasteurization, baking, and other applications. Infrared heating works by food absorbing infrared energy and converting it to heat, with the rate depending on surface properties. It is used for drying and processing. Ohmic heating passes electric current directly through food, generating heat from electrical resistance. It allows uniform, rapid heating and is used for pasteurization and other continuous processing.
NOVEL Food Processing Technologies: Emerging Applications, Research and Regul...senaimais
This document summarizes emerging food processing technologies and their applications, research, and regulations. It discusses the AAFC Food Safety Research pilot plant in Guelph, Canada, which was certified in 2011 to conduct food safety engineering research. It reviews available groups of food processing technologies, including thermal, non-thermal, and combined technologies. Key drivers for these technologies include freshness, convenience, safety, shelf-life extension, and sustainability.
Non thermal process in preservation of foodGazanfar Abass
The document discusses various non-thermal food processing techniques as alternatives to traditional thermal processing. It provides examples of different non-thermal methods like pulsed electric field, high pressure processing, pulsed light technology, microwave heating, ohmic heating, and irradiation. These methods aim to increase production rates and profits for food industries while maintaining better quality, nutrients, flavor and extending shelf life compared to thermal processing which can result in loss of volatile compounds. The non-thermal methods are particularly suitable for large scale and liquid food production.
Packaging has been used for thousands of years, originally using natural materials like skins and leaves. Four thousand years ago, sealed pottery jars were introduced to protect against rodents. One hundred years ago, packaging was rarely used in food industries but now is a significant part of food production, with continuous development of new packaging materials and equipment. Modified atmosphere packaging is a common technique that uses specialized machinery to flush out air and replace it with different gases or gas mixtures to provide longer shelf life and maintain food safety and quality by modifying the normal air composition. The major gases used are nitrogen, oxygen, and carbon dioxide in various combinations depending on the food and storage temperature.
This document discusses hurdle technology, which uses a combination of preservation methods to inhibit microbial growth in foods. It describes over 60 potential hurdles including physical methods like heat/cold treatment, chemical hurdles like pH levels and preservatives, and microbially derived hurdles. The hurdles work to disturb the homeostasis of microorganisms and cause metabolic exhaustion. Case studies demonstrate using hurdle technology with blanched cauliflower preserved for 180 days and mangoes preserved with aloe vera gel and calcium chloride.
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.
Novel Thermal Technologies in Food Processing and Preservation.pptxRishabhThakur100
Thermal processing uses heat to reduce microorganisms in food and extend shelf life. Novel thermal technologies like microwave heating can process food faster at lower temperatures than conventional methods, preserving more nutrients and sensory qualities. Microwaves work by causing polar molecules like water to rotate, generating heat. Factors like moisture content, frequency, and product density affect microwave absorption and heating uniformity. Microwave processing offers advantages like shorter times, improved quality, and adaptability to continuous systems.
Thermal and non-thermal food preservation technologies.pptxVAIBHAV PATIL
This document discusses thermal and non-thermal food processing technologies. Thermal technologies discussed include blanching, pasteurization, and sterilization which use heat to destroy microbes and enzymes. Non-thermal technologies discussed include high pressure processing, food irradiation, pulsed light/electric field, and ultrasonics which achieve food preservation without heat. Both thermal and non-thermal technologies are aimed at reducing food losses and extending shelf life while ensuring food safety, though non-thermal methods maintain nutritional and sensory qualities of food better than thermal methods. The document concludes that a combination of thermal and non-thermal treatments may be most effective for food processing.
This document discusses shelf life of foods. Shelf life is defined as the period between manufacture and retail purchase during which a food product is of satisfactory quality. Factors like use by date, best before date, storage conditions affect shelf life. Shelf life analysis methods include accelerated shelf life testing which stores foods at elevated temperatures to shorten testing time, and real time testing which stores foods for their actual expected shelf life. Analysis of physical, chemical, microbial, and sensory attributes at regular intervals determines the shelf life. Shelf life varies for different foods and is impacted by packaging, storage, and distribution conditions.
1) The document presents a case study on tomato peeling using ohmic heating with lye-salt combinations. Experiments were conducted to determine the effects of electric field strength and salt-lye composition on peeling time and the diffusion of sodium hydroxide through the tomato peel.
2) Results showed that treatments with 0.01/0.5% NaCl/NaOH at 1610 V/m and 0.01/1.0% NaCl/NaOH at 1450 V/m had the shortest peeling times. Diffusivities for lye peeling with ohmic heating were greater than without at both 50 and 65°C.
3) It was concluded that the electric field enhances
The document discusses hurdle technology, which combines multiple preservation methods or "hurdles" like reduced temperature, low pH, and use of preservatives to inhibit microbial growth in foods. It provides examples of hurdle combinations used to preserve cauliflower for 180 days through a study testing different treatments of salt, acids, and preservatives stored at ambient and refrigerated temperatures. The best treatment was found to be 8% salt, 0.3% citric acid, and certain levels of potassium metabisulphite and sodium benzoate stored at ambient temperatures, as it was the lowest cost method while still preventing microbial growth for 180 days.
Pulsed electric field (PEF) technology uses short pulses of high-intensity electric fields to preserve foods. It offers advantages over thermal pasteurization like shorter treatment times, lower temperatures, and better retention of sensory and nutritional properties. PEF works by creating pores in microbial cell membranes, killing bacteria and extending shelf life. It has been used successfully to pasteurize various liquids like juices, milk, and soups without chemical preservatives. PEF processing also has applications in improving mass transfer for oil extraction, meat curing, sugar processing and extraction of compounds from algae and plant cells. However, high capital costs and inability to process solid foods limit its commercial use.
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
Cold plasma is a novel non-thermal food processing technology that uses ionized gas at low temperatures. It generates reactive species like oxygen and nitrogen compounds that can kill microbes and extend food shelf life without negatively impacting quality. Recent advances allow cold plasma to effectively treat a variety of foods like fruits, vegetables, meat and dairy. While it provides advantages over thermal treatments, challenges remain in processing large or irregularly shaped foods and preventing effects on sensory attributes.
This document summarizes a study that analyzed the effects of UV-LED irradiation processing on pectolytic enzyme activity and quality attributes in tomato juice. Specifically:
- Tomato juice treated with UV-LED irradiation at 117 mJ/cm2 had similar residual pectinmethylesterase (PME) activity to cold break processing, while UV-LED irradiation at 351 mJ/cm2 reduced PME activity by 28.3% compared to hot break processing.
- UV-LED irradiation reduced polygalacturonase (PG) enzyme activity similar to hot break processing and by 49% compared to cold break processing.
- UV-LED processing decreased pH and total acidity but increased total ly
Recent Advances in Dairy Industry -Chirag Prajapati.pptxChirag Prajapati
Embark on a journey through the realm of "Recent Advances in Dairy Processing" with this enlightening PowerPoint presentation. Discover the cutting-edge technologies and innovations transforming the dairy industry. Learn about novel processing methods, advanced equipment, and sustainable practices that are revolutionizing milk and dairy product manufacturing. From ultra-high-temperature processing (UHT) to membrane filtration and beyond, this presentation highlights the latest developments that enhance efficiency, quality, and sustainability in dairy processing.
This document summarizes a seminar presentation on pulsed electric field (PEF) food processing. PEF uses short pulses of electricity to preserve foods without heat, extending shelf life while maintaining quality. It can pasteurize liquids like juice and milk. The document discusses the history of PEF, how it works using electric fields to inactivate microbes, applications in juice and other foods, advantages like minimal nutrient loss, and limitations like only working on liquids. PEF is a promising non-thermal food processing technique still under development.
Thermosonication is a non-thermal technology that uses ultrasound combined with moderate heat to pasteurize foods like fruit and vegetable juices. It can inactivate enzymes and microorganisms faster than heating alone. This document summarizes two case studies on using thermosonication to process carrot juice and various fruit/vegetable juices. The studies found thermosonication significantly reduced enzyme activity and microorganisms, maintained vitamin C and carotenoid levels, and improved color attributes compared to heating alone. Thermosonication is a promising alternative to thermal pasteurization that can improve quality of fruit and vegetable juices.
Non-thermal processes have become increasingly popular over the last decades. As one of the emerging non-thermal
technologies, pulsed light (PL) represents a fast, tailored and residue-free technology that—via high frequency,
high intensity pulses of broad-spectrum light rich in the UV fraction—is capable of inactivating microbial
cells and spores.
Novel approaches in seafood preservation techniques_Dr. Irshad A., LPT Divisi...Dr. IRSHAD A
The document discusses novel approaches for seafood preservation, including modified atmospheric packaging (MAP), irradiation, ozone treatment, pulse electric fields (PEF), ultraviolet radiation, oscillatory magnetic fields (OMF), high pressure processing (HPP), ultrasound technology, and high intensity light (HIL) preservation. It provides details on the mechanisms and advantages of each technique. While these novel approaches help extend shelf life and maintain food safety and quality compared to traditional methods, further investigation is needed to improve their effectiveness for seafood preservation.
Green preservation methods 3-1 (3).pptxMarwaRashad12
1) The document discusses green preservation methods in food processing, including novel thermal technologies like microwave heating, radio frequency heating, and ohmic heating as well as non-thermal technologies like pulsed electric fields, high hydrostatic pressure, and ozone treatment.
2) It aims to compare traditional thermal food processing which can degrade quality to novel technologies that can improve quality.
3) Novel technologies like pulsed electric fields, high pressure processing, and ozone are presented as alternatives to heat that can inactivate microbes while better retaining nutrients, sensory properties, and shelf life of foods.
The document discusses various non-thermal food preservation techniques that can extend shelf life while maintaining quality. It describes techniques like high pressure processing, irradiation, ozonation, ultrasound, pulsed electric fields, and natural antimicrobials. These methods inactivate pathogens and microorganisms using high pressure, radiation, electric fields or natural compounds rather than heat to preserve foods while retaining nutrients and sensory properties. The document also discusses advantages and applications of each technique.
This document discusses several novel food processing technologies:
- Cold plasma processing uses plasma discharge to sterilize heat-sensitive packaging materials. It is energy efficient and causes minimal damage. However, it cannot be used for foods with high lipid or vitamin content.
- High pressure processing uses high pressure to inactivate microbes while preserving quality. It has health, taste, and environmental benefits but requires complex equipment.
- Novel drying technologies like superheated steam drying and freeze drying remove moisture gently and increase shelf life but have higher costs and complexity.
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.
General background PEF technology to perform cold pasteurization of juicesCoolWave Processing b.v.
General information about PEF.
PurePulse is the second generation PEF excellent to extend the shelf-life of cold pressed juices or NFC fruit juices.
See also:
www.purepulse.eu
www.topwiki.nl
www.cwp-bv.nl
Non thermalh ybrid drying of fruits and vegetablestaha hijazi
The document discusses non-thermal hybrid drying methods for fruits and vegetables. It defines non-thermal hybrid drying as combining non-thermal technologies like ultrasound, pulse electric fields, or ultraviolet radiation with convective hot-air drying. The document reviews several common non-thermal hybrid drying methods including combining ultrasound and hot-air drying, pulse electric fields and hot-air drying, and ultraviolet and hot-air drying. It examines the mechanisms of these hybrid methods and their effects on drying kinetics, energy consumption, and final product quality compared to traditional drying alone. The document aims to explore these non-thermal hybrid drying techniques and their potential advantages for industrial food drying applications.
Ultrasonication processing of fruits and vegetables Gundewadi
1) Sonication is an alternative non-thermal technology to traditional heat processing of fruit juices that provides benefits such as less processing time, higher nutrient retention, and being more energy efficient.
2) Studies have shown that sonication of fruit juices for durations of 30-60 minutes can increase levels of antioxidants like polyphenols and carotenoids while reducing microbial loads.
3) The mechanism of action involves cavitation bubbles forming during sonication that cause cell membrane disruption in microorganisms leading to inactivation without heat.
Cold Plasma- non thermal technology for food processing.asima shafi
This document provides a seminar report on cold plasma technology for food processing. It discusses:
1. What cold plasma is and how it is generated at near room temperature for food applications.
2. Recent trends in using cold plasma for various food applications beyond microbial decontamination such as functionalization and waste processing.
3. The chemistry involved in cold plasma including homogeneous gas-phase reactions and heterogeneous reactions at surfaces.
4. The different types of cold plasma systems including remote, direct, and atmospheric pressure systems.
Food Australia Feb/Mar 2016: Airborne ultrasound for drying intensification o...Andreas Kahl
Recent CSIRO research demonstrates the effectiveness of the application of airborne ultrasound to enhance the convective drying process of food materials.
Ultravoilet radiation as a non-thermal treatment for inactivation of microorg...Maya Sharma
This document discusses using ultraviolet (UV) radiation as a non-thermal treatment to inactivate microorganisms in fruit juice. It describes how UV radiation, specifically UV-C light, can kill microbes by disrupting their DNA without significantly heating the juice. The document outlines the materials and methods used in a study that tested the effectiveness of UV treatment in apple juice using both pilot-scale and commercial-scale UV systems. It presents results showing 3.5-7 log reductions in bacteria and yeast/mold counts in apple juice treated with UV dosages of 230-1377 J/L. The document concludes that UV radiation can successfully reduce microbial loads in fruit juices while maintaining quality and providing a safe product for
EFFECT OF HEAT SHOCK TREATMENT AND ALOE VERA COATING TO CHILLING INJURY SYMTO...Repository Ipb
This summarizes a document about the effect of heat shock treatment and aloe vera coating on chilling injury symptoms in tomatoes. The study found that both heat shock treatment and aloe vera coating were effective at reducing chilling injury symptoms at lower storage temperatures (5C), as seen through reduced ion leakage. Heat shock treatment for 20 minutes was the most effective at reducing ion leakage and delaying the climacteric peak compared to longer heat shock times. Both treatments and lower storage temperatures significantly affected tomato quality parameters like weight loss, solid soluble content, and firmness, but there were no significant differences between the individual treatments.
Similar to Innovative Food Preservation Techniques (20)
Heritage Conservation.Strategies and Options for Preserving India HeritageJIT KUMAR GUPTA
Presentation looks at the role , relevance and importance of built and natural heritage, issues faced by heritage in the Indian context and options which can be leveraged to preserve and conserve the heritage.It also lists the challenges faced by the heritage due to rapid urbanisation, land speculation and commercialisation in the urban areas. In addition, ppt lays down the roadmap for the preservation, conservation and making value addition to the available heritage by making it integral part of the planning , designing and management of the human settlements.
2. INTRODUCTION
CURRENT SCENARIO OF FRUITS AND VEGETABLES
HISTORY OF FOOD PRESERVATION
PRESERVATION
NEED FOR PRESERVATION
FLOW CHART FOR FOOD PRESERVATION
INNOVATIVE TECHNIQUES
COLD PLASMA
ULTRASOUND
PULSE ELECTRIC FIELD
UV LIGHT
DENSE PHASE CARBON DIOXIDE
CONCLUSION
CONTENTS
3. FRUITS VEGETABLES
Area 6480Ha 10290Ha
Production 92846MT 175008MT
Productivity 14.33MT/Ha 17.01MT/Ha
(SOURCE : NHB DATA 2017-18)
Contribution in food processing industry –
1.3%
POST HARVEST LOSSES- 30%
INTRODUCTION
4. HISTORY OF FOOD PRESERVATION
HEATING/ DRYING / SMOKING / SALTING
FERMENTATION
IRRADIATION
PHYSICAL TECHNOLOGIES
ELECTROMAGNETIC
TECHNOLOGIES
ACOUSTIC
TECHNOLOGIES
CHEMICAL
TECHNOLOGIES
Long time ago 1800 1900 2000 YEAR
( Heinz & Bucknow,2010)
6. Why Preservation?
• Methods to transform the
perishable
F & V to safe delicious and stable
products.
• Emergence of more resistant
microorganisms to traditional
system of preservation demands
for emergence of innovative
technologies.
8. Fourth state of matter.
Ionized gas consisting
of positively and
negatively charged
ions, free electrons and
activated neutral
species( excited and
radical)
COLD PLASMA TECHNOLOGY
Generation of plasma within the confines of a gas-
filled package ( Cullen et al.,2017)
Reactive
gas
species
Molecular
species
O3, H2O2
Ions
(H3O+,
O+, O,
OH, N2+
Reactive
radicals O,
OH,
NO
11. Food:
Decontamination
Shelf – life extension
Enzyme inactivation
Toxin degradation
(Cullen et al., 2017)
Polymer :
Sterilization
Surface modification
Surface functionaliztion
APPLICATIONS OF COLD PLASMA
(Pankaj and Keener ,2017)
12. HIGH PRESSURE PROCESSING
Commercialized
in Japan in
1990’s.
Also known as High hydrostatic
pressure .
Non-thermal technologies.
For solid or liquid foods with or
without packaging .
Product is treated at or above
pressure 100MPa.
Little variation in temperature with
increasing pressure (3ºC per
100MPa) (Considine et al., 2008)
Based on :
Le chatelier’s principle
Isostatic principle
Principle of Isostatic processing (
13. APPLICATIONS
Commercial production of
pressurized food such as fruit
jam , jellies, sauces, avocado
pulp ,etc.
Shelf life extension.
Inactivates microorganisms
and quality deteriorating
enzymes.
Sensory
quality
Chemical quality
Microbiolog
ical
quality
14. QUALITY
ATTRIBUT
ES
PRODUCT PRESSURE
(MPa)
HOLDING
TIME (min)
TEMPERAT
URE (ºC)
REMARKS REFERENC
E
Colour Fruit jam 400 5 Ambient Superior
colour to
conventiona
lly treated
jam in
brightness
and redness
Watanabe
et al., 1991
Tomato
puree
700 60 65 The colour
remain
unchanged
Rodrigo et
al., 2007
APPLICATIONS OF HIGH PRESSURE PROCESSING AND ITS EFECTS ON THE
QUALITIES OF VARIOUS TYPE OF PRODUCTS ( F&V )
15. ULTRASOUND
Discovered by Pierre Curie,1880
in his studies of piezoelectric
effect
(de Sao Jose et al.)
Uses sound waves at frequency
above the audible range.
(Sulaiman et al. 2018).
Ultrasonic extraction of Betacyanin and
betaxanthin.
Cell membrane permeabilization of fruits
such as grapes , plums, mango.
Ultrasonic processing of
fruit juices e.g. Orange, mango
Sauces e.g. tomato, asparagus
APPLICATIONS
18. PULSE ELECTRIC FIELD
• 1st reported in Germany by Doevenspeck (Doevenspeck,1960)
• Also referred to as Electroporation or Electropermeabilization.
• non-thermal preservation technique.
• Uses electric pulses to inactivate microorganisms and cause little or no
changes in food qualities (Li teoh et al.,2016)
• Application of external electric field to a living cell for a very short
duration
( Chemat et al.,2017).
•
19. PEF technology for the pasteurization of
foods such as juices, soups , etc.
20. CELL CONTENTS
ELECTRIC FIELD
Pore formation in the cell membrane due to exposure of an external electric field
MECHANISM OF ELECTROPORATION
(Saulis, 2010)
CELL MEMBRANE
21. Increase of the transmembrane
potential of the cytoplasmic
membrane.
Creation of small metastable
hydrophillic pores.
Evolution of the no. or size of the
created pores.
PEF post treatment stage with
leakage of intracellular compounds
and entrance of extracellular
substances.
Contd.
• Electric field
strength: 10-
80KV/cm
• Treatment time :
micro to millli
seconds
• Pulse number
• Pulse width
PEF parametersfor inactivation of
microorganisms
(Misra et al.2017)
22. • Non ionizing radiation
with wavelength 100-
400nm.
• UV-C involved in food
preservation
technologies.
• Germicidal
• Inactivates bacterial,
fungi, viral and
protozoan
microorganisms.
(Gomez-Lopez,
Koutchma and Linden,
2012)
Subdivision of UV radiation in the electromagnetic
spectrum
ULTRAVIOLET LIGHT
23. SOURCE: Mercury(Hg)
germicidal lamps.
Emit continuous UV
radiation with low power.
Arc or flash lamps for pulsed
UV emission.
Xenon lamps.
High peak power irradiation.
Significant and rapid
microbial inactivation in short
time treatment.
little or no change in food .
Suitable for packaging
materials.
(Elmnasser et al., 2007)
CONTINUOUS PULSED
Applications
:
25. Changes in TSS of fruits and vegetables juices treated with different
methods during storage at 4ºC for 10 weeks .
RESULT: Untreated juice – Decrease in TSS
Ultrasound + UV – constant TSS
(Khandpur and Gogate,2016)
26. Microbial activity of juices during storage at 4ºC treated with different
methods
at 15min and 30 min
RESULT: Treatment time of 15 min was not sufficient and showed reduced
microcidal efficiency while increasing the ultrasound + UV exposure to
30min induced inactivation of microorganisms to a greater extent .
(Khandpur and Gogate , 2016)
27. DENSE PHASE CARBON DIOXIDE
Pressurized CO2 in
the liquid , gaseous
or supercritical fluid
states (Balaban &
Duong,2014)
Retention of quality attributes ,
nutrients and other components
such as anthocyanin and
polyphenols.
Physical disruptions of cells
Co2 increases the membrane fluidity
and permeability.
28. DPCD system ; Journal of Food Science
(Damar & Balaban, 2006)
29. • Membrane damage.
• Protein denaturation.
• Leakage of cell
contents.
• Dissociation of
ribosomes.
MECHANISM
Main parameters:
1. Pressure 7 to 40 MPa
2. Temperature (30 to 50)ºC
3. Time duration
3to9 minutes ( continuous syste
120 to140 minutes(semi-continuo
system)
31. CONCLUSION
Low temperature preservation over other traditional
methods is beneficial in retaining colour, flavour
and nutritive value of foods.
A large scale commercialised application of these
innovative technology is restricted by its high
processing costs including the investment and
maintenance of equipment .
Limited processing capacity due to
discontinuous processing .
Thus innovation in equipment is also an important
aspect to promote the application of these novel
techniques in fruits and vegetables processing.
The future trends in food preservation cannot be
considered independent of sustainability , eco-
friendly, innovation and advanced technologies ,
intended to obtain safe and high quality foods.
32. REFERENCES
1. Chemat ,F., Huma, Z., Khan, M. (2011). Applications of Ultrasound in
Food Technology : Processing, preservation and extraction.
2. Sarangapani , C., Patange, A., Bourke, P., Keener, K., Cullen, P.
(2018). Recent Advances in the Application of Cold Plasma Technology
in Foods. Annual Reviews of Food Science and Technology.
3. Barba, F., Ahrne, L., Xanthakis,E., Landerslev, M., and Orlie, V.
(2018). Innovative Technologies for Food Preservation. Ultrasonic
Sonochemistry.
4. Pinela, J., and Ferreira, I. (2015) . Non-thermal Physical Technologies
to Decontaminate and Extend the Shelf-life of Fruits and Vegetables :
Trends Aiming at Quality and Safety. Critical Reviews in Food Science
and Nutrition.