reddington architects
WE BU I L D YOUR DREAMS
TECHNOLOGY FACT SHEET
M I LD PROCE S S I NG T E CHNO LOG I E S
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
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
areas ofuse
Cooked ham, cheese,
legumes, dry fruits, eggs
& plastics (PP, PE & PET)
High pressure processing (HPP)
High pressure (levels of 600 MPa) is
applied to food products used for
microbial inactivation, stabilization,
structure modification and
preservation
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
areas ofuse
Liquid, semi-liquid and
solid products, which are
in final or processing
package, e.g.
meat, fish, chicken, shellfi
sh, vegetable and fruit
products
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)
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
areas ofuse
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
Novel heating technologies
IR: thermal processing, roasting,
drying, baking; attractive technique
for surface heating applications
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
areas ofuse
Broad range of products:
fruits, vegetables, fish,
pasta, rice, pzza, bread,
biscuit, coffee, cacao,
cereals, nuts
Pulsed electric field (PEF)
By exposure to an external electrical
field a transmembrane potential is
induced across biological cell
membranes, resulting in membrane
permeabilization.
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
areas ofuse
Used for liquid and semi-
liquid, pumpable
products. emulsions,
suspensions, for example:
soup, sauce, juice,
smoothie
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
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
areas ofuse
Used for liquid foods
(liquid whole egg, juices,
puree, beer, milk, wine)
Vacuum dry heating
Use of vacuum combined with heat
can be effective method for drying
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
areas ofuse
Suitable for a wide range
of food products
thanks for your time
KA TANA