Non-Thermal Food Processing 2008 KarwePDF

8/14/2019 Non-Thermal Food Processing 2008 KarwePDF

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NonNon--thermalthermal FoodFood

Dr. Mukund V. Karwe

[email protected]

Department of Food Science

SEBS, Rutgers University

w u w , w y

http://foodsci.rutgers.edu


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Food ProcessingIs needed to

Increase digestibility

Increase shelf life

(destruction of enzymes, toxins)

Add value (texture, flavor, color)

Meet the needs of specific section of

popu a on a erg c o oo pro e ns


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Field PEF, PL, OMF, Irradiation,Non-thermal

RF, MW

Heat AdditionPasteurization, Retorting,Drying, Baking, Frying, Ohmic

erma

Heat Removal Freezing, Freeze drying, IQF

Molding, Extrusion

High Hydrostatic Pressure

MechanicalMixing, Emulsifying,

Non-thermal

Non-thermal

Gas Ozone, CO2, cold plasma


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Non-thermal ProcessinThermal Processin

Preservation Processes

High Hydrostatic Pressure(HHP)

Thermal processing

Pulsed Electric Field(PEF)

Baking Frying

Pulsed Light (PL)

Irradiation

Ohmic heating

Microwave Electron Beam

Oscillating Magnetic Field Infrared

Drying

Ozone

Gas, cold plasma

Extrusion

Chilling

Freeze drying


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Thermal Processing

Objectives:

Render foods free of pathogenic & spoilage organisms

Impart changes in texture, color, flavor

Improve digestibility

Improve shelf life


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Blanchin carried out before sterilization deh drationand freezing to deactivate enzymes and reduce surface

load of microbes in vegetables and some fruits

Pasteurization is carried out for low acid foods (pH >4.5) to kill pathogenic microorganisms. (Milk: 15 s at

71.5 C) and for acidic foods (pH < 4.5) to extend shelf

life by killing spoilage microorganisms (molds, yeasts)

Heat sterlization is carried out to kill the enzymes and

microbes (high temp > 100 C). Canned food and


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processing

Loss ofori inal flavor taste a earance color

nutritional quality


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Non-thermal Processing

g y ros a c ressure

Pulsed Electric Field (PEF)

Ultrasound

Pulsed Light (PL)

Irradiation

Oscillating Magnetic Field (OMF)

Ozone

as, p asma


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High pressure processing (HPP), or high hydrostaticHigh pressure processing (HPP), or high hydrostatic

pressure (HHP), or ultra high pressure (UHP) processing,pressure (HHP), or ultra high pressure (UHP) processing,

, ,, ,

pressures between 40 and 1000 MPa ( 1pressures between 40 and 1000 MPa ( 1--20 min).20 min).


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What is High Pressure??


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ree r can e ep an s ~ ons eac

standing on a 18 mm (dia.) disk

(18 mm in diameter)

600 MPa or 87,000 psi


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Pressure

Chamber

Pressure

Medium

Packaged

Food


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e repor e rea men an preven on o sour ng

of milk treated by HHP

Hite (1914) reported results from studies, which were mainly

growth or no growth (no kinetics) on non-spore forming

vegetative cells of Bacillus subtilis, yeasts, as well as pathogens

Bacillus typhosus (Salmonella typhimurium),ac us p er ae, an rax, u ercu os s, u on c p ague

Cruess predicted in 1924 that HHP would be used to preserve

fruit juices.


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Effects of High Pressure

For orange juice processed at 483 MPa, 60 s, 7 log. ,

HHP treated OJ was very close to freshly squeezed

For RTE meats, processed at 600 MPa, 3-4 log reductionofL. monocytogenes

HHP acts instantaneously and uniformlyHHP acts instantaneously and uniformly

size, shape and food composition.size, shape and food composition.


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Rutgers HHP Facility


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HHP processed oysters

Motivatit Seafoods, Inc., Houma, LA


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Traditionally shucked HPP shucked

muscle

& tissue

damage Adductor

muscle

intact

Pericardial

cavity

intact


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HHP Processed Current and

Apple cider, fruit smoothies,

Ham, chicken, turkey, sausages

, ,

Hummus,

Guacamole,


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Cranberry Juice

Refrigeration

~

Control

HHP

Room Tem erature

~ 22C


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Pulsed Electric Field (PEF)

Processingpp ca ons o g vo age pu ses opp ca ons o g vo age pu ses o

foods placed between two electrodes.foods placed between two electrodes.

10 to 80 kV/cm

10 to 10000 s


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Pulsed Electric Field (PEF) SystemPulsed Electric Field (PEF) System

ElectrodeElectrode

ss

High Voltage SupplyHigh Voltage Supply

Hi h Volta e Re etitive PulserHi h Volta e Re etitive PulserDirect CurrentDirect Current


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n = 1 pulse n = 10 pulse n = 100 pulse

by Optical Camera (Howard Zhang, OSU)


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Exam les of PEF Processed FoodsExam les of PEF Processed Foods

pple u cepple u ce range u cerange u ce

MilkMilk Beaten eggsBeaten eggs

Green pea soupGreen pea soup

Brine solutionBrine solution


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Electromagnetic Radiation

Wavelength 103 102 101 1 10-1 10-2 10-3 10-4 10-5 10-6 10-7 10-8 10-9 10-10 10-11 10-12

Size of awavelength

Name ofwavelength

Baseball

House

CellBacteria Virus Protein Water molecule

RADIO WAVES INFRARED ULTRAVIOLETV

X RAYS

Sources

MICROWAVES GAMMARAYS

SIBLE

Frequency(waves/sec)

106 107 108 109 1010 1011 1012 1013 1014 1015 1016 1017 1018 1019 1020

AMradio

FM radio Microwaveoven

RadarLight bulb Radioactive

elementsX-ray

machines

UV lamp

photon (eV) 10-9 10-8 10-7 10-6 10-5 10-4 10-3 10-2 10-1 1 101 102 103 104 105 106

Adapted from http://www.lbl.gov (Berkley Lab website)


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Processing

Intense, short duration, broad-spectrum light isexposed to a food or package

ery e ec ve on pro uc sur aces

Marginally effective at penetrating to depths in foods

preservatives


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LampLamp

ShelfShelf

Source: Dr. Carmen Moraru, Rutgers Univ.


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Food Applications of Pulsed Light

FDA approved Pulsed Light Technology for foodFDA approved Pulsed Light Technology for food(21CFR, Part 179, 1996)(21CFR, Part 179, 1996)

Safe use of a source of high intensity light to control

microorganisms on the surface of foods. rra a on source: enon as amps - nm wave eng

Pulse durations no longer than 2 ms

Total cumulative treatment not to exceed 12 J/cm2


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Pulsed Li ht Processin Treatment of packaged products by pulsed light minimizes

Many plastics can be used to efficiently transmit light to

e pro uc . x.: po ye y ene, po ypropy ene, ny on


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Electromagnetic Radiation

Wavelength 103 102 101 1 10-1 10-2 10-3 10-4 10-5 10-6 10-7 10-8 10-9 10-10 10-11 10-12

Size of a

wavelength

Name ofwavelength

Baseball

House

Cell Bacteria Virus Protein Water molecule

RADIO WAVES INFRARED ULTRAVIOLETV

X RAYS

Sources

MICROWAVES GAMMARAYS

SIBLE

Frequency(waves/sec)

106 107 108 109 1010 1011 1012 1013 1014 1015 1016 1017 1018 1019 1020

AMradio

FM radio Microwaveoven

RadarLight bulb Radioactive

elementsX-ray

machines

UV lamp

photon (eV)

10-9 10-8 10-7 10-6 10-5 10-4 10-3 10-2 10-1 1 101 102 103 104 105 106

Adapted from http://www.lbl.gov (Berkley Lab website)


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Radiation vs.Radiation vs.

rra a onrra a on Radiation: Mode of heat transfer in vacuum

Non-Ionizing Radiation: RF, microwaves, IR

Ionizing Radiation: X-rays, gamma rays, and energy from

radioactive isotopes.

IrradiationIrradiation:: Ionizing radiationIonizing radiation

i i i i i


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Ionizing radiations: nature and propertiesRadiation Nature of Rays Typical energy in Penetration

MeV (1 eV = 10-19

J)

x rays Man made photons 0.01-10 20-150

rays Photons fromisoto es

0.1 several 30-100

rays Electrons fromisotopes

0.01- 1 0.1-0.5

accelerators

. .

Protons Protons from MeV range 0.003

Neutrons Neutrons from

fission or isotopes

MeV range 10

rays He nuclei fromisotopes

1-10 0.005

Ref: Physical Principles of Food Preservation, 2nded., M. Karel and D.B. Lund, Chapter 11


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on z ng a a on

their orbits forming ions

The ions cause destruction of microorganisms, insectsand other pests

Radiation Source:

Cobalt-60

Cesium-137Linear acceleration


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Electron beam technology uses electricity. Beam penetrates2-3 cm. Good for thin products.

Gamma rays from radioactive material penetrate more

deeply .


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urren oo ro uc s rocesse yIonizing Radiation

Potatoes,Spices,

ry vege a e season ng,

Ground beef, pork, poultry,

Some fruits and vegetables

More than 150 food irradiation facilities in 40 countries

Food irradiation is one of the most extensively and

thoroughly studied methods of food preservation

Thakur and Singh (1994)


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Labeling Requirements

Irradiated foods are required to have either treated

with irradiation or treated by irradiation displayed

.

Radura must be displayed.

labeling.

Restaurant foods do not require labeling


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The greatest disadvantage of food irradiation is itsThe greatest disadvantage of food irradiation is its

, ,

nuclear threats, high technology, genetic mutation, andnuclear threats, high technology, genetic mutation, and

cancercancer


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zone rocess ng


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A gas - triatomic form of oxygen.

Most powerful oxidizing agent availablefor conventional water treatment - hi hl

reactive.

-and used.

,than oxygen.


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Effect on Meat

Ozone treatment: up to 97% reduction ofE. coli

Sensory Evaluation (after cooked): No significant Difference

Control (no wash)Water wash, 1 min

Ozone wash, 8 ppm, 1 min

Courtesy: James Yuan, Air Liquide


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Effect on Strawberries

After 14 days of storage at 2C...

Fresh on ro



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Effect on lettuce

Ozone treated + MAPControl

After 2 weeks of storage @ 5C



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HighHigh--Intensity Oscillating Magnetic FieldIntensity Oscillating Magnetic Field

rocess ngrocess ng

upercon uct ng co supercon uct ng co s

Coils which produces DC fields Coils which produces DC fields

o s energ ze y e sc arge o energy s ore n o s energ ze y e sc arge o energy s ore na capacitor.a capacitor.


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CoilCoil--Capacitor System for OMF GenerationCapacitor System for OMF Generation


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Exam les of Foods Preserved with OMFExam les of Foods Preserved with OMF

w t w t treptococcus t ermop ustreptococcus t ermop us

Yogurt or Curd (with Yogurt or Curd (with SaccharomycesSaccharomyces))

Orange juice (with Orange juice (with SaccharomycesSaccharomyces))

Brown N Serve rolls dough (with bacterial spores) Brown N Serve rolls dough (with bacterial spores)


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Power Ultrasound ProcessingPower Ultrasound Processing

Frequency


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Cavitation:1. Hi h-s eed micro ets of li uid

400 km/h

2. High spot temperature, 5000C

3. High pressure, several hundreds ofatmospheres.

Shock waves produced bycavitation have been shown

su c ent to c eave po ymersby mechanical breakage of thehttp://www.physik.tu-darmstadt.de/

nlp/cavitation.html

Ultrasound Application in Food ProcessingUltrasound Application in Food Processing


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Ultrasound Application in Food ProcessingUltrasound Application in Food Processing

Crystallization of fats,Mechanical Effects Chemical/Biochemical

Effects, .

Degassing Microbial inactivation Destruction of foams

Extraction of flavorings

Effluent treatment Modification of growth

Filtration and drying Freezin

Alteration of enzymeactivity

Mixing and homogenization Sterilization of equipment

Tenderization of meat

Pl P i


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Plasma Processing


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Tem . 20-60 C Partially ionized or activated gas (ppm) on-c em ca ow empera ure

decontamination of heat sensitive

sur aces

(plastics, vegetables, fruits, meat)


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Non-thermal food processing is still an evolving field

Some non-thermal processes seem to have better potentialthan others

Equipment cost (though coming down) still is a major

limitin ste

Process documentation, verification procedures need to be

(adequate processing)

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Non-Thermal Food Processing 2008 KarwePDF

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