A non thermal processing, which primarily used for homogenisation of fat particles in liquid foods. Now emerged as a promising techniques having applications in food processing. This document will deliver the basics and applications of ultrasound in food
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
Non thermal processing of food- Pulsed electric field and visible lightT. Tamilselvan
In this presentation i gave an intro to non thermal processing methods in food and their advantages and disadvantages and have brief working of Pulsed electric field and pulsed visible light over other methods.
A non thermal processing, which primarily used for homogenisation of fat particles in liquid foods. Now emerged as a promising techniques having applications in food processing. This document will deliver the basics and applications of ultrasound in food
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
Non thermal processing of food- Pulsed electric field and visible lightT. Tamilselvan
In this presentation i gave an intro to non thermal processing methods in food and their advantages and disadvantages and have brief working of Pulsed electric field and pulsed visible light over other methods.
www.foodtechblog.in
what is pulsed electric field ,why process food,history,principle of pulsed electric field,components,application of pulsed electric field,advantages of pulsed electric field,disadvantages of pulsed electric field.
Application of ultrasound and ozone in Cassava Starch Industries Krishnakumar T
A higher percentage recovery of starch from tropical tuber crops could be a better way to get higher economic yield for developing countries like India. Ultrasound-Assisted Extraction (UAE) is considered as an emerging green technique and found suitable alternative to conventional techniques, gaining notable attention in recent years because of reduction in solvent usage, low extraction time, increase in extraction yield and improve quality of extracts.
Novel approaches in seafood preservation techniques_Dr. Irshad A., LPT Divisi...Dr. IRSHAD A
Fish are highly susceptible to spoilage, which is caused mainly by microbial growth and metabolism that produce amines, sulphides, alcohols, aldehydes, ketones, and organic acids. Spoiled products have unpleasant and unacceptable off-flavours, making fish that is not well protected unsuitable for human consumption. Improving the safety and quality of seafood is important for both the consumers and the seafood industry. Ancient preservation techniques are not much effective in the large scale production of sea foods, its product processing and storage. Also these techniques have certain limitations such as loss of texture, favour, colour etc. So advance methods like irradiation, ultrasound, high intensity light etc are used for preservation, processing of fish and seafood product. Even though these are costly methods, they are cost effective in mass production and marketing.
irshad2k6@gmail.com
Algal biotechnology Biotechnological approaches for production of important ...pratik mahadwala
Algal biotechnology Biotechnological approaches for production of important microalgae Indoor & mass culture methods of microalgae SCP – Spirulina single cell protein
High voltage pulse technique or High intensity pulsed electric field processing involves the application of electric pulses of high voltage
20-80 kV/cm to the food placed between two electrodes.
The applied electric field create a pores on the cell membrane, thus the phenomenon known as Electroporation or electropermeabilization.
The effect of Electroporation can be divided into four steps:
An increase in the transmembrane potential
Pore formation
Evolution of the number and size of the pores
Pore resealing
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.
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.
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The Vietnam mushroom market size is projected to exhibit a growth rate (CAGR) of 6.52% during 2024-2032.
More Info:- https://www.imarcgroup.com/vietnam-mushroom-market
Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...Ang Chong Yi
In the heart of Singapore, where tradition meets modernity, He embarks on a culinary adventure that transcends borders. His mission? Ang Chong Yi Exploring the Cultural Heritage and Identity in Singaporean Cuisine. To explore the rich tapestry of flavours that define Singaporean cuisine while embracing innovative plant-based approaches. Join us as we follow his footsteps through bustling markets, hidden hawker stalls, and vibrant street corners.
Roti Bank Hyderabad: A Beacon of Hope and NourishmentRoti Bank
One of the top cities of India, Hyderabad is the capital of Telangana and home to some of the biggest companies. But the other aspect of the city is a huge chunk of population that is even deprived of the food and shelter. There are many people in Hyderabad that are not having access to
Hamdard Laboratories (India), is a Unani pharmaceutical company in India (following the independence of India from Britain, "Hamdard" Unani branches were established in Bangladesh (erstwhile East Pakistan) and Pakistan). It was established in 1906 by Hakeem Hafiz Abdul Majeed in Delhi, and became
a waqf (non-profitable trust) in 1948. It is associated with Hamdard Foundation, a charitable educational trust.
Hamdard' is a compound word derived from Persian, which combines the words 'hum' (used in the sense of 'companion') and 'dard' (meaning 'pain'). 'Hamdard' thus means 'a companion in pain' and 'sympathizer in suffering'.
The goals of Hamdard were lofty; easing the suffering of the sick with healing herbs. With a simple tenet that no one has ever become poor by giving, Hakeem Abdul Majeed let the whole world find compassion in him.
They had always maintained that working in old, traditional ways would not be entirely fruitful. A broader outlook was essential for a continued and meaningful existence. their effective team at Hamdard helped the system gain its pride of place and thus they made an entry into an expansive world of discovery and research.
Hamdard Laboratories was founded in 1906 in Delhi by Hakeem Hafiz Abdul Majeed and Ansarullah Tabani, a Unani practitioner. The name Hamdard means "companion in suffering" in Urdu language.(itself borrowed from Persian) Hakim Hafiz Abdul Majeed was born in Pilibhit City UP, India in 1883 to Sheikh Rahim Bakhsh. He is said to have learnt the complete Quran Sharif by heart. He also studied the origin of Urdu and Persian languages. Subsequently, he acquired the highest degree in the unani system of medicine.
Hakim Hafiz Abdul Majeed got in touch with Hakim Zamal Khan, who had a keen interest in herbs and was famous for identifying medicinal plants. Having consulted with his wife, Abdul Majeed set up a herbal shop at Hauz Qazi in Delhi in 1906 and started to produce herbal medicine there. In 1920 the small herbal shop turned into a full-fledged production house.
Hamdard Foundation was created in 1964 to disburse the profits of the company to promote the interests of the society. All the profits of the company go to the foundation.
After Abdul Majeed's death, his son Hakeem Abdul Hameed took over the administration of Hamdard Laboratories at the age of fourteen.
Even with humble beginnings, the goals of Hamdard were lofty; easing the suffering of the sick with healing herbs. With a simple tenet that no one has ever become poor by giving, Hakeem Abdul Majeed let the whole world find compassion in him. Unfortunately, he passed away quite early but his wife, Rabia Begum, with the support of her son, Hakeem Abdul Hameed, not only kept the institution in existence but also expanded it. As he grew up, Hakeem Abdul Hameed took on all responsibilities. After helping with his younger brother's upbringing and education, he included him in running the institution. Both brothers Hakeem Abdul Hameed and Hakim Mohammed
1. By
Thongam Sunita, Shaghaf Kaukab, Th. Bidyalakshmi, K. Bembem & Renu Balakrishnan
Scientists, ICAR-CIPHET
2. Introduction
Fig. Conventional and novel food processing
technologies
• Non-thermal technologies meet the
consumers demand for high quality, safe,
nutritious, and minimally processed food
• Ability to preserve foods without substantial
heating
• Retains their nutritional benefits and sensory
characteristics
• Reduction of energy and water consumption
5. High pressure processing (HPP)
• Also called high hydrostatic pressure processing, pascalisation or high
pressure pasteurization
• Effectively inactivates vegetative bacteria, yeast and moulds
• Pressures from 100-800 MPa at ambient temperature
• Inactivate spores when combined with high temperature (High Pressure
Thermal Processing (HPTP))
• HPP retains sensory and nutritional quality of a liquid or solid, or chilled
products
6. HPP Principle
• Isostatic and Le Chatelier principle
Fig. 1a Schematic representation of a high pressure processing vessel Fig. 1b Profile of pressure and temperature during HPP
9. HPP Applications
• Increasing the shelf life of foods
• Thawing of foods
• Functional and physical modifications of foods
-starch gelatinization,
infusion of food value compounds, etc.
forced water absorption,
10. Commercial HPP Products
• First commercial HHP-processed foods were launched in 1990 as fruit
products (jams)
• Retort rice products, cooked hams and sausages, soy sauce, beverages,
etc.
Fig. Strawberry, apple, and blueberry jams; Rice cake; Retort rice products
12. Pulsed electric field (PEF) technology
• Application of high voltage (20 to 80 kV/cm) for short time (ms or µs) to
foods placed between two electrodes
• Mainly used as preservation technology
• It destroys vegetative bacteria, yeast and moulds but not spores and not
many enzymes.
• Suitable for liquid or semi-solid food and solid food products
• Food must be aseptically packaged and properly stored under
refrigeration
13. PEF Processing System
Fig. Schematic diagram of a general PEF-based food processing system (pilot scale)
19. Cold Plasma (CP) Technology
• Plasma: ionized gas containing reactive oxygen species (O, O2,O3, & OH),
reactive nitrogen species (NO, NO2, & NOx), UV, free radicals, and charged
particles
• Plasma is generated when
electrical energy is applied to a gas
present between two electrodes
• CP: ionized gas is formed by
relatively low energy (1–10 eV) and
electronic density (up to 1010 cm-3)
• Gases used in food applications are argon (Ar), helium (He) and air
• Electrode material are steel, aluminum, brass, iron, and copper
22. CP applications
• Dielectric barrier discharge plasma is used for food treatment in-package
(packaged cherry tomatoes), enzyme inactivation (tender coconut water,
carrot juice)
• Plasma jet in inactivation of bacteria in particulate foods (rice germ,
black pepper powder, and sesame)
• Corona Discharge plasma in pesticide degradation on grapes and
strawberries
• Radiofrequency plasma in starch modification (corn)
• Microwave plasma works for surface sterilization or decontamination
(washing of fresh-cut lettuce)
• Protein allergenicity inhibition, Food packaging materials modification
23. CP Equipments
Fig. Benchtop plasma treatment systems (Henniker Plasma company)
(surface activation, cleaning and modification of a wide range of materials
including polymers, metals, glass and ceramics)
Fig. Cold plasma treatment ‘Coplas clean’
(Riedel Filtertechnik)
(Eliminates odour molecules in the tobacco,
tire, fish, seed, food and pet food industry)
25. Ultraviolet light
• UV is non-ionising radiation (100-400
nm)
• Germicidal properties at wavelengths
of 200–280 nm
• Used for surface treatment and as a
nonthermal alternative for fluid foods
and ingredients
Fig. UV radiation and wavelengths, and mechanism involved in microbial inactivation.
26. Ultraviolet light sources
• Commercially available UV sources: low- and medium-pressure
mercury lamps (LPM and MPM), pulsed light (PL), and light-
emitting diodes (LEDs)
• Low-pressure mercury lamps are the most favored for most
germicidal applications
• Pulsed UV light lamp emit high power UVC light at regular intervals,
(1 μs - 0.1 s; 200–1100 nm)
Fig. Schematic diagram of UV-C
radiation device.
27. Parameters related to UV light processing
D (J/m2)=I × t,
where I=intensity
t=exposure time
UV irradiance or
UV intensity flux
32. Ultrasound generation
• Ultrasound refers to sound waves with frequencies above 20 kHz
High frequency ultrasound
Power ultrasound
• Frequency=20-100 kHz
• Sound intensity= 10-1000 W/cm2
• Frequency=2-20 MHz
• Sound intensity= 100 mW/cm2 -1 W/cm2
• Used in food safety applications
• Piezoelectric effect or piezoelectricity is the physical concept for generation of ultrasound
• Ultrasound transducer: contains a piece of piezoelectric ceramic material (barium titanate,
lithium sulfate, lead metaniobate, or lead zirconate titanate) sandwiched by two
electrodes; upon application of frequency alternate voltage to the electrodes, the
piezoelectric material starts to vibrate rapidly and generate ultrasonic waves
35. Ultrasonic Processing Systems
Fig. (a) Ultrasonic probe system and (b) Ultrasonic bath (Crest Ultrasonics)
Probe system (or ultrasonic horn)
• Most widely used
• Perform a target operation
• High-power dissipation per unit area
• System with 500 to 600 W (laboratory) and 16000 W
(commercial)
• Operated in batch or continuous mode
• A number of probe units can be connected in series or
in parallel (continuous mode
Bath system (or Tank system)
• Consist of transducers (bottom), bath filled with water
(or disinfector added)
• Used for cleaning applications
• Food produce surface decontamination
• Acoustic power density is lower than that of probe
systems
Dual-/Multi-Frequency Ultrasound System
Airborne Ultrasonic System
Focused Ultrasound System
36. Applications
• Pasteurization (thermal sonication and mano-thermo-sonication) of liquid food
such as apple cider, orange juice, carrot juice, mango juice, milk, etc.
• Surface Decontamination of Fresh Produce (spinach, apple, etc.)
Fig. An automatic oak wine barrel cleaning
system using a 4 kW ultrasonic transducer
(Cavitus Pty Ltd.)
38. Introduction
• Ionizing radiation to kill bacteria in foods was patented in the early 20th century
• USFDA approved food irradiation for wheat, spices, meat, poultry, fruits, and
vegetables
39. Gamma-ray, X-ray, and electron beam
Fig. Electromagnetic spectrum
• Gamma-ray, X-ray, and electron
beam are ionizing radiations
• Ionizing radiation technologies used
for food applications
• Gamma radiation sources are
(cobalt–60 with emission energy
levels of 1.17 and 1.33 MeV and
cesium-137 with emission energy of
0.66 MeV) Cobalt–60
• Main source of gamma
irradiation
• Half-life of 5.27 years
Cesium-137
• Half-life of 30.17 years
40. • Electron beams are high energy electrons
• 10 MeV (maximum level) is allowed for food application by U.S. FDA.
• Electron beams are produced by a particle accelerator
• Penetration ability of electron beam is 3.9 cm for 10 MeV in high moisture foods
41. • The international unit for the radiation dose is the Gray (Gy)
• One Gray is one joule of energy absorbed by one kilogram of water
• Dosimetry is the measurement and calculation of absorbed doses
Dose and Dosimetry
Applications
• 0.2–1.0 kGy are used for disinfestation of fruits and vegetables
• 1–5 kGy can be used to inactivate vegetative bacteria
• >10 kGy are used for sterilization of dry foods such as spices, herbs,
Fig. Radura
(International food
irradiation symbol)