ALTERNATIVE TECHNOLOGY

ON FOOD PROCESSING
Mr. Federico G. Domingo
Supervising Science Research Specialist
Alternative Fuels and Energy Technology Division
 Outline
1 Electrical Consumption Data

2 Thermal Methods

3 Non-Thermal Methods

Energy Efficiency in Food

4 Processing
 ELECTRICAL
CONSUMPTIONS
 ELECTRICAL ENERGY CONSUMED BY ELECTRIC
MOTORS AT FOOD PROCESSING INDUSTRY

Cubing
13%
Granulation
1%

Blending/Mixing
6%

Wrapping
80%
 ELECTRICAL ENERGY CONSUMED FOR VARIOUS
PROCESSES AT DISTILLATION & BOTTLING COMPANY
Unit Block
5%
Sleave Machine
15%

Palletizer
0%

Conveyor Belt
11%

Oven
Labeller Machine
49%
5%

Capping Machine
3%

Filler Machine
4%

Rinser Machine Cooking Machine

3% Pasteurizer 1%
4%
 ELECTRICAL ENERGY CONSUMED BY ELECTRIC
APPLIANCES AND EQUIPMENT AT FOOD INDUSTRY

Lighting
2%

Single Zone
(Central Cooling
System)
31%

Electric Motor
40%

Steam Boilers
4%

Chillers (Cold
Room)
23%
 ENERGY CONSUMED BY VARIOUS ELECTRICAL
APPLIANCES AND EQUIPMENT AT DISTILLATION AND
BOTTLING COMPANY
Boilers
2%
Electric Fans
1%

Air Conditioners
14%

Lighting
3%
Electrical Motors
47%

Chillers
12%

Air Compressors
10%
Misecllaneous
11%
THERMAL
METHODS
 Thermal Methods

Infrared Radiation Microwave Radiation

01 Absorbed by organic materials at
discrete frequencies. This corresponds
02 A method that involves bulk heating in
to intra-molecular transitions between which the electro-magnetic field
energy levels interacts with the food as a whole.

Radio Frequency Radiation Ohmic Heating

03 04 Heats the entire volume of food,
Heats food from within. It heats at the regardless of its size
molecular level.
Infrared Radiation
 Baking

Drying
Infrared
Heating Thawing

Pasteurization
 Infrared Radiation

Instantaneous Infrared Absorbed by Severely

heating unlike absorption organic affects skin
convection bands of materials at and eyes
ovens different food discreet when contact
constituents frequency were made
Microwave Radiation
 Reduces Minimizes the
total overall
Microwave Heating severity of the
time process.
Application of Microwaves in Food Processing

Pasteurization
Sterilization
01 02

Cooking
06 03
Tempering

05 04
Blanching
Dehydration
Radio Frequency
Radio Frequency (RF) heating is another
form of dielectric heating, which has
potential for the rapid heating of solid
and semi-solid foods.

RF heating refers to the heating of

dielectric materials with electromagnetic
energy at frequencies between
1 and 300 MHz

Radio
Frequency
Ohmic Heat
Application of Ohmic Heat in Food Processing
Semi-solid Slurries
02
Liquids Pasteurization
03
01 of Liquid Egg

05 04
Sterilization
Processing of
Whole Fruits
NON - THERMAL
METHODS
 Non-Thermal Methods

High Pressure Ultrasonic

01 Used for meat processing as early as
02 Intended for emulsification, filtration,
1819. tenderisation and functionality
modification

Membranes Pulsed Light

03 Used on demineralization, desalination,
04 Used in three major activities:
sterilisation/pasteurisation of food,
stabilization, separation, deacidification,
packaging materials and food contact
reduction of microbial load, purification,
surfaces.
etc.
High Pressure
 Does not
Improved food
change
structure:
in
High Pressure covalent
Gelling
proteins and
bonds in
starches
foods
 High
Pressure
Protein
damaged
Denaturation
High Pressure gelatinization
Vegetative
cells could
of polysach
Repair
themselves
Ultrasonic
 Ultrasonic in Food Processing
Increase in the intensity
of cavitation
02
More effective under
Applies in purification
high pressure 03 of water
01

05 04
Demineralization
Reduction of bacterial
content
Membrane
Processing
 Characteristics to consider

Type & loading of microorganisms,

viscosity, solids content, fat,
protein, Salt content, surfactants,
polysaccharides, fibre,
oxidized compounds, pH

Membrane
Processing
 Important membrane characteristics

Selectivity, flux, surface characteristics

Thermal, mechanical, chemical stability

Membrane
Processing
 Interesting products

WPC, Lactoferrin, Lactoperoxidase

Lactoglobulin, Lactalbumin,
Glycomacropeptide

Membrane
Processing
Pulse Light
 Pulse Light
Inactivates fungi,
bacterial spores

02

03 Surface of fruits, vegetables,

Non-ionizing – meat, poultry, fish, free flowing
can not penetrate particulates, baked foods
01
opaque materials

04

Waste-water
treatment
 EFFICIENCY IN
FOOD PROCESSING
 FOOD
PLANT

HEAT ELECTRICITY

FOOD
PROCESSING CHP
RESIDUE BOILER
Engine

ANAEROBIC METHANE
DIGESTION

FERTILIZER
Basic Concept of Energy Savings in Manufacturing

Use of proper technology Use of Efficient Equipment

for specific process and Machine
01 02

Energy Efficiency
Proper Sizing and
and Conservation 06 SAVINGS 03 Loading of Equipment
Awareness

05 04
Production Application of
Scheduling/Batching Automation and Control
 BENEFITS OF ENERGY EFFICIENCY

Cost Reduction
A
Ability to increase production
without requiring additional,

Improved operational B and possibly constrained,

reliability and control
energy supply
C
D Avoidance of capital
expenditures through greater
utilization of existing
equipment
Thank you