Novel techniques of food processing

NOVEL TECHNIQUES OF FOOD PROCESSING

SUBMITTED BY:AAKRITI

GFT/115201

Electro-heating, High voltage electrical discharge

HPP, High intensity light, Ultrasound MAP, Active packaging Jet impactation Gamma radiation, X-rays LASERS and MASERS Microfiltration Cryogenic thermal shock Immobilized enzymes Ozone Nitrous oxide

LIST OF NOVEL MINIMAL PROCESSING TECHNOLOGIES

Classification

THERMAL Ohmic heating Microwave heating Radiofrequency

heating Infrared heating Inductive heating

NON-THERMAL High pressure

processing Pulsed electrified field Ultrasound High intensity light Pulsed X-rays Gamma radiation MAP Membrane technology

Short electric pulses (20-80kV, microseconds) Alternative of thermal pasteurization Used for liquid and semi-liquid food products Microbial inactivation:- Electroporation Factors affecting:- electric field strength,

treatment time, cell size, growth phase Products with no air bubbles, low electrical

conductivity and easily pumpable Stored: refrigeration Components:- Pulse generator, treatment

chamber, control & data acquisition

PULSED ELECTRIFIED FIELD

WORKING

Sound waves, frequency >16 kHz Principle:- Intracellular cavitations Types:- high frequency low energy, low frequency high energy,

power ultrasound Requirements:- a liquid medium, source of high energy vibration Applications:- a) Physical-freezing, degassing, crystallization,

extraction, filtration, drying, homogenization/emulsification, extrusion, cleaning

b) Chemical- oxidative ageing, enzymatic activity, bacteriocidal, effluent treatment, living cell

Microbial destruction Designs- Ultrasonic bath, probe system, reaction vessel, liquid

whistle, resonating type

ULTRASONICATION

Isostatic principle Food subjected to high hydrostatic pressure

(100-800MPa for 1 sec to 30 min) Instantaneous and uniform Independent of food size, shape,

composition 3ºC rise in temp per 100MPa Inactivation depends on temp C. botulinum spores (500-700MPa, 90-

100ºC) Order of resistance:- Spores>gram +ve >gram -ve

HIGH PRESSURE PROCESSING

Effects of high hydrostatic pressure:- a) Cell enveloped related effect b) Pressure induced cellular changes c) Biochemical aspect d) Genetic mechanism △V=2.3 R T [Log Kp1-Log Kp0]/[P1-P0] Applications:- enzyme inactivation, gel

formation, protein denaturation, tenderization of meat, tempering of chocolate

Components:- pressure vessel, pressure generating system, temp controller

ITU (915±13MHz and 2450±50MHz) Similar to visible light Non ionizing radiation Depends on:-size, shape, dielectric constant Penetration depth is inversely proportional to

frequency Penetration depth- dielectric constant & the loss

factor of food. Lower the loss factor, greater the penetration Mechanism:- ionic polarization, dipole rotation Mechanism of microbial destruction Components:- power supply, magnetron, wave

guide, stirrer, oven capacity

MICROWAVE HEATING

Electrical energy is dissipated into heat Also called electrical resistance heating, Joule

heating, or electro-heating. Volumetric heating

△P=△U2/△Ω=σE2△A△Z=σE2△V Liquid foods, soups, fruit slices in syrups,

sauces, heat sensitive liquids, proteinaceous foods

Every 120ºC rise in temp causes 2-3 times fall in resistance

Rapid heating 1ºC/sec

OHMIC HEATING

)U( = Q 2

An evolving field Better potential Equipment cost (though coming down) still

is a major limiting step Process documentation, verification

procedures need to be worked out for government approval to assure safety (adequate processing)

CONCLUSION

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