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.

1. reddington
architects
W E B U I L D Y O U R D R E A M S
TECHNOLOGY
FACT SHEET
M I L D P R O C E S S I N G T E C H N O L O G I E S

2. Cold plasma
processing
Process based on a pulsed RF
discharge in gases to which an
electric charge has been applied
(nitrogen, argon, air) at atmospheric
pressure creating unsteady plasma
on treated surface

3. benefits
It is a non-thermal sterilization
and can be used for heat
sensitive packaging materials.
It is energy-efficient way with
a minimum of damage to the
product; disinfection on
places that are hard to reach
Cannot be used for
foodstuff with high lipid
content and/or high
vitamin content;
unwanted burns might
occur
obstacles

4. areas of
use
Cooked ham, cheese,
legumes, dry fruits, eggs
& plastics (PP, PE & PET)

5. High pressure
processing (HPP)
High pressure (levels of 600 MPa) is
applied to food products used for
microbial inactivation, stabilization,
structure modification and
preservation

6. benefits
Consumers perception as
environmental friendly, positive
to naturalness of the product;
health-related, taste-related
(products’ naturalness) and
environment-related (energy
efficient, waste free) benefits;
short processing time; simple
implementation
Consumers perception as
environmental friendly, positive to
naturalness of the product;
health-related, taste-related
(products’ naturalness) and
environment-related (energy
efficient, waste free) benefits;
short processing time; simple
implementation
obstacles

7. areas of
use
Liquid, semi-liquid and
solid products, which are
in final or processing
package, e.g.
meat, fish, chicken, shellfi
sh, vegetable and fruit
products

8. Novel drying
technologies
Superheated steam drying:
vapourization of water in product by
contact with superheated steam;
Freeze drying: dehydration process
where water or other solvents are
removed from frozen material
(freezing, primary 'sublimation' and
secondary 'desorption' drying)

9. benefits
Less invasive/harsh, more
environmentally friendly
compared to hot air drying up to
50-80%.; all dryer equipment for
hot air drying can also be used
for superheated steam; no need
of change of equipment;
increased shelf life; storage
stability of the product
System is more complex
(feeding and discharging of
product); operating costs;
reduced pressure in system - so
good sealing necessary.;
changed functional properties
of produced powder (stickiness,
solubility)
obstacles

10. areas of
use
Wide range of products
(pulp, vegetables,
noodles, flour, meat);
heat sensitive products;
fruit and vegetable
juices; highly
thermosensitive
products
(microorganisms, cells,
active proteins); coffee,
herbs, soups

11. Novel heating
technologies
IR: thermal processing, roasting,
drying, baking; attractive technique
for surface heating applications

12. benefits
Less harsh conditions for food,
maintaining natural structures;
reduction of processing time,
energy loss; extend shelf life of
product; uniform temperature in
product; high process control;
decrease flavour loss
Mainly efficient for solid products,
for surface heating only, lower
penetration power
obstacles

13. areas of
use
Broad range of products:
fruits, vegetables, fish,
pasta, rice, pzza, bread,
biscuit, coffee, cacao,
cereals, nuts

14. Pulsed electric field
(PEF)
By exposure to an external electrical
field a transmembrane potential is
induced across biological cell
membranes, resulting in membrane
permeabilization.

15. benefits
Energy-efficient, waste free
technique; consumer perception
of technique positive; conserve
naturalness of product; easy
implementation into existing
line; short processing time; no
holding time required.
Industrial validation; acceptance;
high investment and maintenance
costs; not for solid materials;
electrochemical reasctions and
electrode erosion in processing
obstacles

16. areas of
use
Used for liquid and semi-
liquid, pumpable
products. emulsions,
suspensions, for example:
soup, sauce, juice,
smoothie

17. Supercritical CO2
pasteurisation
Alternative non-thermal
pasteurisation technique; food is
contacterd with supercritical gas
(temperature and pressure above
critical level) for a certain amount of
time in batch/semi-
batch/continuous process

18. benefits
Improve the shelflife;
maintaining nutritional and
organoleptic properties; no loss
of nutrients or quality changes
(taste, aroma, vitamin); microbial
inactivation
High costs for apparatus; smaller
batch sizes than commercial scale;
legally must be regarded as novel
foods
obstacles

19. areas of
use
Used for liquid foods
(liquid whole egg, juices,
puree, beer, milk, wine)

20. Vacuum dry heating
Use of vacuum combined with heat
can be effective method for drying

21. benefits
Lower moisture content can be
achieved compared to
conventional drying; suitable for
a wide spectrum of food; can
prevent oxidation of sensitive
products; lower energy
consumption
Not suitable for food with high
content of fat obstacles

22. areas of
use
Suitable for a wide range
of food products

23. thanks for
your time
K A T A N A