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Introducing PATS - novel sterilization using high pressure and temperature
- 1. #TTT – Introduction PATS
A novel sterilization technology using high pressure and temperature
Wouter de Heij
CEO TOP b.v
www.top-bv.nl
www.toptechnologytalks.nl
www.topfoodlab.nl
www.tophealtfacts.nl
www.topwiki.nl
ir. Wouter de Heij +31.6.55765772 - TOP b.v. - © 2012
- 2. Achtergrond: Pasteurisatie vs Sterilisatie
Pasteurisatie:
• Inactivatie van vegetatieve cellen
• Typische condities : 70-80oC
• Ketencondities : gekoeld (soms ongekoeld : sappen)
• Voorbeelden : melk, koelversmaaltijd, sappen, …
Sterilisatie:
• Inactivatie van vegetatieve cellen en sporen van M.O.
• Typische condities : >120oC
• Ketencondities : ambient (niet gekoeld)
• Voorbeelden : soepen in blik, maaltijden, vlees, …
ir. Wouter de Heij +31.6.55765772 - TOP b.v. - © 2012
- 3. PATS : first idea’s 1999-2002
PATS (sterilization with pressure):
•Inactivation of spores by a combined
effect of temperature and pressure
•Advantage : minimal thermal damage
quality improvement of products
(taste, color, firmness)
Problem description :
Wageningen University and Research Centre
•Experiments are difficult to reproduce. did not provide permission
Different systems temperate gradients to publish these photo’s
•Results are dependent on equipment used
•The importance of temperature
is probably not enough recognized.
Processing conditions
•Wilson: 1 pulse (T0>90°C, 700 MPa, > 15 min )
•Meyer: 2 pulses (700 MPa, 90°C;1000 MPa, 70°C)
ir. Wouter de Heij +31.6.55765772 - TOP b.v. - © 2012
- 4. PATS : Basic principle – Adiabatic heating
How to sterilize pH neutral food
products with a maximum quality and
ambient stable long shelf-life: T0
• Proces is gepatenteerd
Temperature
(Van Schepdael, Hoogland
en De Heij, WO 0245528)
• Pressure assisted thermal process. Time
• Adiabatic-isobaric process
Pressure
Integratie van het hogedruk gedeelte
& voorverwarming bepaalt het netto
effect van de Sterilisatie pilot lijn!
ir. Wouter de Heij +31.6.55765772 - TOP b.v. - © 2012
- 5. Adiabatic- vs isothermal pressure processes
Isotherm Typical HPP Adiabatic
T0
Temperature
Temperature
Temperature
T0 T0
Time Time Time
Pressure
Pressure
Pressure
Slow Non-homogeneous Fast
Inefficient Efficient
Small volume Large volume
Cooling De Heij et.al., 2002 Avoid heat losses
ir. Wouter de Heij +31.6.55765772 - TOP b.v. - © 2012
- 7. Quality of product (multi pressure pulses)
120
% a r o m a co m p o n e n t 120
Flavour 100
B a s il Vitamins 100
V ita m in C in g re e n b e a n s
V ita m in A in to m a to
80
% Vitam in
80
60
60
40
40
20
20
0
0
F re s h D rie d F ro z e n R e to rt P H P P F re sh F ro ze n R e to rt PHPP
50
Texture G re e n b e a n s
Colour 20
S p in a c h
F irm n e s s [ N ]
40
- a ( gr een c olour )
15
30
10
20
10 5
0 0
F re s h F ro z e n R e to rt PHPP F re s h F ro z e n R e to rt PHPP
Krebbers et.al. 2003 & Van den Berg et.al. 2005
ir. Wouter de Heij +31.6.55765772 - TOP b.v. - © 2012
- 8. PATS : microbial MPN – B.sp. PA3679
8
1 plate count 8
2 plate count
MPN 5 days MPN 5 days
MPN 8 days MPN 8 days
7 7
MPN 14 days MPN 16 days
MPN 23 days MPN 21 days
6 6
MPN 30 days MPN 30 days
MPN 50 days MPN 37 days
log N/ml
5
log N/ml
5
4 4
3 3
2 2
1 1
0 0
untreated 0 sec 2 x 20 sec 1 x 40 sec 2 x 40 sec 1 x 80 sec untreated 0 sec 2 x 20 sec 1 x 40 sec 2 x 40 sec 1 x 80 sec
8 treatment plate count treatment
MPN 4 days
7
3
MPN 7 days
MPN 11 days
Clostridium sporogenes PA3679
MPN 15 days
6
MPN 20 days
MPN 29 days Treatments:
log N/ml
5
4 1. Ti = 70°C, P = 800 MPa
3 2. Ti = 80°C, P = 600 MPa
2
3. Ti = 80°C, P = 800 MPa
1
0
untreated 0 sec 2 x 20 sec 1 x 40 sec 2 x 40 sec 1 x 80 sec Jannie van Beek,
treatment SAFE Seminar te Brussel 2004
ir. Wouter de Heij +31.6.55765772 - TOP b.v. - © 2012
- 9. PATS : inactivation kinetics of spores
Bacillus stearothermophilus Bacillus subtilis Clostridium sporogenes
ATCC 7953 A162 PA3679
Bs r ep
a soms
c t
i
l
l eho
ua r h
t i
l
u Bs t ( 6
a sl A
c u
i
l
lub 1
i
is 2) Cd soe A )
l t i
o up e ( 3
s m gs
ri o nP 9
r 6
7
C
:
1
C
:
65
C
:
12
C
:
8
C
:
4
C
:
13
C
:
6 C
:
10
C
:
8
C
:
1
C
:
14
3
C
:
8 C
:
5
C
:
10
C
:
3 C
:
7
C
:
6 0
. 0
0
0 C
:
4
0
.0
00 C
:
4 C
:
9
C
:
7 C
:
5 0
. 5
0
2 C
C
:
1
:
22
C
:
10 0
.5
02 C
:
2
0
. 0
0
5
0
.0
05
0
. 5
0
7 C
:
7
0
.5
07 0
. 0
1
0
C:
9
C
:
5
0
.0
10 0
. 5
1
2
C
:
3
C:
3
0
.5
12 0
. 0
1
5 C
C
:
1
:
11
C
:
9
0
.0
15 C:1
0
. 5
1
7
0
.5
17 0
. 0
2
0
0
.0
20 0
. 5
2
2
0
.5
22 ae
bo
v
ae
b
ov
De Heij et.al. 2005 & Van den Berg et.al. 2005
ir. Wouter de Heij +31.6.55765772 - TOP b.v. - © 2012
- 10. PATS : inactivation kinetics of spores
Henry Jager et.al. 2008
ir. Wouter de Heij +31.6.55765772 - TOP b.v. - © 2012
- 11. PATS : Heating, pressure and cooling
115 oC Temperature product
85 oC
8000 bar
Pressure 20 oC
ir. Wouter de Heij +31.6.55765772 - TOP b.v. - © 2012
- 12. PATS : Multiple shot (external intensifier)
Axial pressure
Medium separator (pre-heated)
800 MPa tubing not relaible
800 MPa pump not relaible
No energy recovery possible
P
ir. Wouter de Heij +31.6.55765772 - TOP b.v. - © 2012
- 13. PATS : Single shot (internal intensifier)
Axial pressure
Small medium separator
160 MPa tubing relaible
160 MPa pump relaible
Energy recovery possible
P
BaraWing process (adiabatic)
Van Schepdael et.al.
patent WO 0245528
Pre-fill & pre-pressure
ir. Wouter de Heij +31.6.55765772 - TOP b.v. - © 2012
- 14. PATS : Comparison of the vessel concepts
1
+/- - +/- +/- - +/- -
2 + + + + +/- + +/-
ir. Wouter de Heij +31.6.55765772 - TOP b.v. - © 2012
- 15. PATS : Vessel of pilot plant (2003-2005)
ir. Wouter de Heij +31.6.55765772 - TOP b.v. - © 2012
- 16. Containers for the PATS pilot plant
ir. Wouter de Heij +31.6.55765772 - TOP b.v. - © 2012
- 17. PATS : Pilot plant (2003-2005)
ir. Wouter de Heij +31.6.55765772 - TOP b.v. - © 2012
- 18. PATS : Overview of the pilot plant (2005)
ir. Wouter de Heij +31.6.55765772 - TOP b.v. - © 2012
- 19. PATS : The development team
ir. Wouter de Heij +31.6.55765772 - TOP b.v. - © 2012
- 20. PATS : The development team
Ludo van Schepdeal (projectleader PATS, left)
and Wouter de Heij (right) are working at TOP b.v.
(www.top-bv.nl) since 2005.
The microbial experts e.g. Jannie van Beek of the
PATS-team are also working at TOP b.v. Hence, a
very high concentration of PATS knowledge is
available for food producers via TOP b.v.
ir. Wouter de Heij +31.6.55765772 - TOP b.v. - © 2012
- 21. In Q4 2012 PATS 2.0 will enter the market ….
ir. Wouter de Heij +31.6.55765772 - TOP b.v. - © 2012