Mild processing technologies - KATANA
0 likes635 views
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.
Mild processing technologies - KATANA
- 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