advanced Food processing

Introduction to Advanced Food process

engineering, edited by Jatindra K. Sahu,
2014.

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 Food Processing
Thermal Processing Non-Thermal Processing
Sterilization High pressure processing
Pasteurization Pulse electric field processing
Evaporation Food irradiation
Drying Ultraviolet light
Roasting Ultrasound
UHT Pasterization Oscillating magnetic field
The thermal processes can alter the
nutritional and sensory qualities of a food.
Pulsed light processing
Pulsed x-ray processing
Antimicrobial agent
Produce minimum nutritional and sensory
quality impairment in the processed foods.
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 Each non-thermal technology has
specific application in terms of the type of
food processed. For example, high pressure,
oscillating magnetic field, antimicrobial, and
light pulses are useful in processing both
liquid and solid, whereas pulsed electric field
are more suitable for liquid foods and
irradiation is useful for solid foods. Each non-
thermal technology has its merits and
limitation but in many cases the use of a
combined method is necessary.
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• High pressure processing (HPP): It is also
termed as hyperbaric pressure processing or
ultra-high pressure or pascalization.
It is a method of preserving and sterilization food, in
which a product is processed under very
high pressure, leading to the inactivation of
certain microorganism and enzymes in the food. The
technique was named after Blaise Pascal, a French
scientist of the 17th century whose work included
detailing the effects of pressure on fluids. During
pascalization, more than 340 MPa may be applied for
around fifteen minutes, leading to the inactivation of
yeast, mold and bacteria.
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In HPP, a food is subjected to high-pressure in the range of
100 - 1000 MPa which pressure is instantaneously and
uniformly transmitted throughout the product irrespective of its
size and geometry.

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Diagram of the HHP equipment

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• The typical advantage of this
technology is the ability to
inactivate or disrupt both food
spoilage microorganisms as well
as enzymes at low or ambient
temperature along with the
minimal effect on flavor and
nutritional attributes of the
products.
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The critical factors that may affect the
inactivation efficiency of HPP are:
1. pressure’s level,
2. Time to achieve treatment pressure,
3. Decompression time,
4. Treatment temperature and product’s
initial temperature,
5. The food’s essential factors: pH,
composition, packaging materials and
inessential factors prior to processing,
during storage and distribution
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 Food that can be HPP treated
• Solid foods, mainly vacuum packed
- Cooked meat products
- Cheeses
- Fish, seafood, marinated products
- Ready to eat meals, sauces
- Fruits, marmalades / jams
- Vegetables

• Liquid foods, in flexible packaging

- Dairy products
- Fruit juices
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 Economic data

Productivity Cost
170 kg/h 0.19 € / kg
425 kg/h 0.14 € / kg
850 kg/h 0.11 € / kg
2 000 kg/h 0.05 € / kg

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 Pulsed electric fields PEF:
• It uses short pulses of electricity (20-80 kV/cm,
Micro-millisecond) for microbial inactivation
and causes minimal detrimental effect on food
quality attributes (high quality fresh-like liquid
foods with excellent flavor, nutritional value,
appearance and shelf-life).
• The electric field may be applied in the form of
exponentially decaying, square wave, bipolar,
or oscillatory pulses and at ambient, sub-
ambient, or slightly above-ambient
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temperature.
How does PEF inactivate microorganisms?

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 Types of foods benefit from PEF
treatment
• Pasteurization of foods such as juices,
milk, yogurt, and soups,
• PEF is also applied to enhance
extraction of sugars from sugar beets,
and other cellular content from plant
cells,
• Increases the permeability of plant cells,
thereby increasing the drying rate
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 Integrated continuous PEF
Processing System
• An integrated PEF system consists of a fluid
handling unit, high voltage pulse generator,
PEF treatment chambers, and packaging
machine.

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 PEF Factors
• The efficiency of the microbial inactivation by
a PEF is determined mainly by three factors
such as:
- Process parameters (i.e., electric field
intensity, treatment time, number of pulses,
pulse wave shape, treatment temperature),
- Product parameters (i.e., product conductivity,
pH and ionic strength, food type,) and
- Microbial parameters (i.e., type, concentration,
and growth stage of microorganisms).
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Membrane Process Technology
 Natural antimicrobial agents:
• which have received attention as potentially
useful in combination with nonthermal
technologies, include nisin, lysozyme,
pediocin, lactoferrin, lactoferricin, or
lactoperoxidase system. They isolated from
various sources, including plants, animals
and microorganisms. Increasing inactivation
is observed when vegetative bacteria are
pressurized in the presence of natural
antimicrobial peptides such as nisin,
lysozyme, and pediocin. 18