ITP330 TEKNOLOGI BARU PENGOLAHAN PANGANphariyadi.staff.ipb.ac.id/files/2012/12/Emerging-New-Processing... · ITP330 TEKNOLOGI BARU PENGOLAHAN PANGAN ... Bl i P t i i St ili iBlansir,

ITP330ITP330TEKNOLOGI BARU PENGOLAHAN PANGAN

Purwiyatno [email protected]

Purwiyatno Hariyadi - Emerging New Processing Technology in Foods – ITP330

History of Food Process Engineeringwwww www.ift.orgRef.: Original C.J.K. Henry, Proc. Nutrition Soc 56:855-863, 1997;

5)

g y2011 IFIC Communication Summit – Dave Schmidt, “Alliance to Feed the Future, 24 May 2011

4

5

(bill

ions

1976

3

pula

tion

1960

1

2

rld’s

Pop

1850

1930Introduction ofFood technology

Hunter-Gatherer Agricultural Industrial

4 million 10 000

1

Wor


4 millionYears ago

10 000Years ago 1800 20001900

History of Food Process Engineering

• Fiber crates• Cellulose packaging

• Gable-top, waxed milk cartons

• Sliced bread5)

• Jell-O• Regulations e.g. Food, Drug,

and Cosmetic Act4

5

(bill

ions

1976and Cosmetic Act

1930s3

pula

tion

1960

1

2

rld’s

Pop

1850



4 million 10 000

1

Wor


4 millionYears ago

10 000Years ago 1800 20001900


•Automation

•Mass production5)

•Frozen foods

•Vending machines4

5

(bill

ions

1976

1940s3

pula

tion

1960

1

2

rld’s

Pop

1850



4 million 10 000

1

Wor


4 millionYears ago

10 000Years ago 1800 20001900


•Frozen dinners•Foreign foodsg

•Food for bomb shelters•Frozen, ready-to-eat bakery

5)

goods•Targeted markets

•Controlled-atmosphere4

5

(bill

ions

1976Controlled atmosphere

packaging1950s3

pula

tion

1960

1

2

rld’s

Pop

1850



4 million 10 000

1

Wor


4 millionYears ago

10 000Years ago 1800 20001900


•Diet foods

P t l t•Process control computers

•Clean-in-place5)

•Aseptic canning

•Drying improvements 4

5

(bill

ions

1976

1960s3

pula

tion

1960

1

2

rld’s

Pop

1850



4 million 10 000

1

Wor


4 millionYears ago

10 000Years ago 1800 20001900


•Energy efficiency

W t / t tili ti•Water/waste utilization

•Membrane processing5)

•Health/organic foods

•Environmentally robust 4

5

(bill

ions

1976

computers1970s3

pula

tion

1960

1

2

rld’s

Pop

1850



4 million 10 000

1

Wor


4 millionYears ago

10 000Years ago 1800 20001900


•Dechemicalization

•Automation

•Aseptic processing5)

•Irradiation

•Packaging4

5

(bill

ions

1976

1980s3

pula

tion

1960

1

2

rld’s

Pop

1850



4 million 10 000

1

Wor


4 millionYears ago

10 000Years ago 1800 20001900


•Intelligent Packaging

•Low Carb

•Sachet Packaging5)

•Functional Foods4

5

(bill

ions

1976

1990s3

pula

tion

1960

1

2

rld’s

Pop

1850



4 million 10 000

1

Wor


4 millionYears ago

10 000Years ago 1800 20001900

•SafeWh l

Driving Force of Food Science/Food Technology

•Wholesome•Nutritious

•“Functional”+

•Green”

5)

4

5

(bill

ions

1976

•Cheap•Abundant•Available

3

pula

tion

1960

Available

1

2

rld’s

Pop

1850



4 million 10 000

1

Wor


4 millionYears ago

10 000Years ago 1800 20001900

•SafeWh l


•Wholesome•Nutritious

•“Functional”+

•Green”

•Cheap•Abundant•AvailableAvailable



•Alternatives Food Processing

TechnologyTechnology

Food TechnologyProviding better value of foods


g


http://www.fda.gov/Food/ScienceResearch/ResearchAreas/SafePracticesforFoodProcesses/ucm100158.htm

Emerging Processing TechnologiesEmerging Processing Technologies

• Microwave and Radio FrequencyMicrowave and Radio Frequency• Ohmic and Inductive Heating• High Pressure Processingg g• Pulsed Electric Field• High Voltage Arc Discharge• Pulsed Light• Ultraviolet Light• Ultrasound• X-Rays


http://www.fda.gov/Food/ScienceResearch/ResearchAreas/SafePracticesforFoodProcesses/ucm100158.htm

Status of the Report on Technologies (1)

FDA Questions Technology

Ohmic Heating Microwave

Process Description Well described Well described

Mechanism of Activation Well described Well described

C i i l F d W ll d ib d W ll d ib dCritical Factors and Quantification

Well describedHard to predict cold zone

Well describedHard to predict cold zone

Process deviations As in conventional thermal As in conventional thermalProcess deviations As in conventional thermal processing

As in conventional thermal processing

Organizms of concern As in conventional thermal i

As in conventional thermal iprocessing processing

Indicator organizms As in conventional thermal processing

As in conventional thermal processingp g p g

Main reseacrh need Prediction of cold zone Prediction of cold zoneand Uniformity of heating



FDA Questions Technology

Ultra Sound High Pressure

Process Description Well described Well described

Mechanism of Activation Described Well described

C i i l F d S d W ll d ib dCritical Factors and Quantification

Suggested Well describedProposed Models

Process deviations Not identified1 Well describedProcess deviations Not identified Well described

Organizms of concern Not identified1 Identified

Indicator organizms Not identified2 SuggestedIndicator organizms Not identified Suggested

Main reseacrh need Multiple combination with other technologies

Validation kineticsInfluence of synergistic processing conditions

1. Lack of critical process factors quantification does not permit suggested responses to process deviations


2. Must identify pathogen of concern before indicators are finalized



PENGGUNAAN GEL MIKRO (MICROWAVE/MW)

BerpeluangGelombang mikroPenggunaan MW

( )UNTUK KEPERLUAN INDUSTRI :

Berpeluangmengganggu

proses

Berdekatan danTumpang tindihD ki

Penggunaan MWperlu diaturoleh badanp oses

komunikasiDengan kisaranGelombang radio

yang berwenang,

Mis. Di AS : Federal Communication Commissionmemperbolehkan pemakaian 4 frekuensi MW :p p22150, 5800, 2450 dan 915 MHzPaling banyak : 915 dan 2450 MHz

Inggris : 915 dan 2450 MHz Jerman : 27,12; 433,92 dan 2450 MHzEropa Timur: 2375 MHz


Eropa Timur: 2375 MHz

PEMANASAN DIELEKTRIK (& GEL MIKRO)

dipantulkan oleh metaldiserap (diubah menjadi panas) oleh dielektrik : internal heating

(Molecular friction).(Molecular friction).

Oδ-

/

H HO

δ+δ+δ+δ+

“Perub.Orientasi

l i i”

Generator(Oscilator)

+/-Bahanpangan

H HO

δ+δ+

δ-

polarisasi”

( )+/-

+ Ionic

+ displacement


Listrik Panas Konversi Energi

P = 2π(εo)( ε’) tan δE2fP = 5 56x10-13 (ε’) tan δE2fP 5.56x10 ε ) tan δE f

P = jumlah panas yang diproduksi per satuan volume [=] W/m3

= permitivity of free spaceεo= permitivity of free spaceε’ = konstanta dielektrik

(sifat fisik bahan yang berhubungan)dengan polaritas atau Σ dipole)

δ = loss angleE = kekuatan medan listrik [=] volts/mf = frekuensi (hz, s-1)ε’ tan δ = ε’’ = loss factor


LOSS FACTOR ∈ε” = f (SUHU, FREKUENSI)

30

35160 450 MHz

MashedPotatoes

20

25

30

100120140Cooked

carrots

10

15

20

406080100

900 MHz

-20 0 20 40 600

5

-20 20 40 6002040 900 MHz

2700 MHzH2O

SUHU (oC) SUHU (oC)


DAYA PENETRASI GEL MIKRO = d

λd o

tanδε'2πd o=

λ j l bλo = panjang gelombang

Kedalaman penetrasi, d[=] cmKadar air ε’ 915 MHz 2450 MHzKadar air ε 915 MHz 2450 MHz

tinggi 15 8,4 3,1sedang 4 11,7 4,4grendah 1,5 22,1 8,2


PENINGKATAN SUHU DALAM PRODUK

Jumlah panas yang diperlukanuntuk meningkatkan suhu produk sebesar ΔT

QQ = mc ΔTQ = ρVcΔT atau ΔT= Q/ρVcdimana V = volume

Jumlah panas yang diproduksi oleh pemanasan gel mikro :p y g p p gQ = PVΔtQ = (5.56 x 10-13 ε” E2 f)VΔt

Jadi, ε”,ΔT = 5.56 x 10-13

untuk pemanasan gel mikro yang sama,

ε

ρc E2 f Δt

ΔT = ≈ ε”ρc

= f (Komponen bahan pangan)

homogenitas pemanasan homogenitas bahan pangan


homogenitas pemanasan = homogenitas bahan pangan

APLIKASI PEMANASAN GEL. MIKRO (UMUM):( )

•Rumah tangga : microwave oven

•Komersial4Pemanasan tanpa merubah sifat-sifat dasar produk :

thawing & defrosing (tempering)

4Pemanasan dengan merubah sifat-sifat dasar produk :Pengembangan adonan & pemangganganPemblansiran buah/sayuran : inativasi enzimPemblansiran buah/sayuran : inativasi enzimPemasakan (cooking)Roasting (untuk kacang-kacangan)

4Pengeringan : Dehidrasi pada tekanan normalDehidrasi pada tekanan vakum

4Inaktivasi Mikroba :Sterilisasi & Pasteurisasi (kurang sukses ! :

masih dalam penelitian!)


masih dalam penelitian!)

APLIKASI PEMANASAN GEL. MIKRO PADA PROSES PEMANGGANGAN

Utama : ~ membantu proses pengeringan lanjut

Proses pemanggangan dimulai dengan oven tradisional (menggProses pemanggangan dimulai dengan oven tradisional (mengg. udara panas) :

Efektif untuk produk dengan kadar air tinggiEfektif untuk produk dengan kadar air tinggi

Dengan semakin menurunnya kadar air :efektifitas oven menurunefektifitas oven menuruncase hardening?!

Pengeringan/pemanggangan selanjutnya : g g p gg g j yoven gel. Mikromengeringkan bag dalam (tanpa “overcooked” di permukaan)


p )

APLIKASI PEMANASAN GEL. MIKRO PADA PROSES THAWING :

☺ Konduktivitas panas air < konduktivitas panas esp pProses pencairan : menurunkan proses pindah panas

☺ Loss factor air > loss factor es☺ Loss factor air > loss factor es

Proses pencairan : menaikan kadar air dan loss factor>>mempercepat proses pemanasan

☺ Problem : Pada bahan baku yang ukuran besar☺ Problem : Pada bahan baku yang ukuran besar- proses pencairan tidak seragam- mengakibatkan overcooked pada bagian ttt


APLIKASI PEMANASAN GEL MIKRO PADA PROSESAPLIKASI PEMANASAN GEL. MIKRO PADA PROSES DEFROSTING :

Menaikan suhu produk beku: -20oC menjadi -3oC

Untuk daging dan mentega mempermudah penanganan (slicing)g g g p p g ( g)

Minimum overcooked

Cepat : ....................> daging dapat didefrost selama 10 menitCepat : > daging dapat didefrost selama 10 menit (tradisional: beberapa hari pada cold room)

Minimum perubahan phase Minimum drip loss (kehilangan karena penetesan)

Mutu meningkat: lebih higienik, lebih cepat, dapat dilakukan di d l b ( )dalam box (pengemas)

Ruang yang diperlukan sedikit


Ekonomis

APLIKASI PEMANASAN GEL. MIKRO PADA PROSES DEHIDRASI :DEHIDRASI :

VS. PEMANASAN TRADISIONAL/UDARA PANAS :

Pindah panas turun : thermal conductivity turun pada bahan pangan kering

Semakin lama waktu pengeringan mutu sensori dan mutu gizi turunturunOksidasi tinggi : mengakibatkan warna dan vitamin menurun. Untuk produk dengan kadar pufa tinggi, terjadi ketengikanCase hardening : perubahan karakteristik permukaan

>> keras, susah ditembus oleh panas/uap air (kualitas produk menurun)air (kualitas produk menurun)


APLIKASI PEMANASAN GEL. MIKRO PADA PROSES DEHIDRASI :DEHIDRASI :

M k b h d i d l

VS. PEMANASAN GELOMBANG MIKRO :

Memanaskan bahan dari dalam :Tidak ada masalah ttg konduktivitas panasTidak memanaskan udara : mrengurangi ksidasi rendahTidak memanaskan udara : mrengurangi ksidasi rendahTidak terjadi case hardening

(pindah massa/uap air .........> lancar)

Umumnya dipakai untuk mengeringkan semi/partly dried foods, dimana gel. Mikro akan tetap memanaskan daerah yang masih basah, tanpa mempengaruhi daerah/bagian yang sudah kering.

Mahal


APLIKASI PEMANASAN GEL MIKRO : LAIN-LAINAPLIKASI PEMANASAN GEL. MIKRO : LAIN LAIN

Masih dalam taraf penelitian: Bl i P t i i St ili iBlansir, Pasteurisasi, Sterilisasi

PENGARUH GELOMBANG MIKRO TERHADAP BAHAN PANGAN :

tidak ada pengaruh langsung pada mikroorganismetidak ada pengaruh langsung pada mikroorganismewaktu proses menurunretensi gizi lebih baik (prinsip HTST)


PEMANASAN OHMICPEMANASAN OHMIC

elektrodaelektroda

SS PowerPowerSupplySupply

BAHANBAHAN

P : laju jumlah panas yang diproduksi P : laju jumlah panas yang diproduksi P = IP = I22RR j j p y g pj j p y g pper satuan volume (W.mper satuan volume (W.m--33))

E : kekuatan medan listrik (Volt cmE : kekuatan medan listrik (Volt cm--11))kkee : konduktivitas listrik (ohm: konduktivitas listrik (ohm--11/m/m, , S/m)S/m)

P IP I R R P = IP = I22kkee

--11

I = kI = keeELEL--11ee (( ))

I : densitas arus listrik (amps/mI : densitas arus listrik (amps/m22))R : tahanan listrik (ohmR : tahanan listrik (ohm--11))

k t t t d il i kk t t t d il i k b hb h-- kecepatan pemanasan tergantung pada nilai kkecepatan pemanasan tergantung pada nilai kee bahan panganbahan pangan-- kkee bahan pangan =f(kadar air, garam ionik dan asam)bahan pangan =f(kadar air, garam ionik dan asam)-- kkee bahan pangan cair >> kbahan pangan cair >> kee bahan padatbahan padat


-- minyak dan lemak mempunyai nilai kminyak dan lemak mempunyai nilai kee sangat rendahsangat rendah

Arah perambatan panas, QArah perambatan panas, Q

== PrPrQ(r)Q(r)

⎥⎥⎤⎤

⎢⎢⎡⎡

⎟⎟⎞⎞

⎜⎜⎛⎛−−==−−

2222

00rr11PrPrTTTT

22Q(r)Q(r)

rr⎥⎥⎥⎥⎦⎦⎢⎢

⎢⎢⎣⎣

⎟⎟⎠⎠

⎜⎜⎝⎝00 RR

114k4k

TTTT

k = konduktivitas panask = konduktivitas panas

Kenaikan suhu maksimumKenaikan suhu maksimumPRPRTTTT

22

Kenaikan suhu rataKenaikan suhu rata--ratarata4k4k

PRPRTTTT oomaxmax ==−−

Kenaikan suhu rataKenaikan suhu rata ratarata

8k8kPRPRTTTT

22

00 ==−−


8k8k

Contoh :Contoh :Sebuah bahan berbentuk silinder dengan diameter 2R dan panjangSebuah bahan berbentuk silinder dengan diameter 2R dan panjangSebuah bahan berbentuk silinder dengan diameter 2R dan panjang Sebuah bahan berbentuk silinder dengan diameter 2R dan panjang L. Berapa L. Berapa Δ Δ voltase (E) yang perlu diberikan supaya terjadi voltase (E) yang perlu diberikan supaya terjadi peningkatan suhu di pusat bahan sebesar (Tpeningkatan suhu di pusat bahan sebesar (Tmaxmax--TT00))ooC, dimana suhu C, dimana suhu awal = Tawal = Tawal = Tawal = T00..

Jawab :Jawab :G kG k 4k4k

PRPRTTTT22

00maxmax ==−−Gunakan Gunakan persamaan persamaan peningkatan suhupeningkatan suhu LL

EEkkII,,kk4k4k

RRIITTTT ee2222

00maxmax ====−−

4k4k

kkRREERR

LLEEkk

222222

22ee

⎞⎞⎛⎛⎟⎟⎞⎞

⎜⎜⎛⎛⎟⎟

⎠⎠⎞⎞

⎜⎜⎝⎝⎛⎛

LLkk4k4kee

JadiJadikkkk

4L4LRREE

kk4k4kLLTTTT ee

22ee

00maxmax ⎟⎟⎠⎠⎞⎞

⎜⎜⎝⎝⎛⎛

⎟⎟⎟⎟⎠⎠

⎞⎞⎜⎜⎜⎜⎝⎝

⎛⎛==⎠⎠⎝⎝==−−

))TT(T(TTTTTkk

kkRRLL22EE

Jadi,Jadi,

00maxmax00 −−⎟⎟⎠⎠⎞⎞

⎜⎜⎝⎝⎛⎛==


))((TTkkRR 00maxmax00

00ee⎠⎠⎝⎝

PERBANDINGAN ANTARA PEMANASAN GEL MIKRO DAN OHMICPERBANDINGAN ANTARA PEMANASAN GEL MIKRO DAN OHMICPERBANDINGAN ANTARA PEMANASAN GEL MIKRO DAN OHMICPERBANDINGAN ANTARA PEMANASAN GEL MIKRO DAN OHMIC

KriteriaKriteria PemanasanPemanasan PemanasanPemanasanKriteriaKriteria PemanasanPemanasan PemanasanPemanasanGel MikroGel Mikro OhmicOhmic

K d kti it li t ikK d kti it li t ik 0 250 25 44 0 0050 005 1 21 2Konduktivitas listrikKonduktivitas listrik 0.250.25--44 0.0050.005--1.21.2(siemen/m)(siemen/m)Generasi Panas untukGenerasi Panas untukGenerasi Panas untukGenerasi Panas untukmedan listrik 20 V/mmedan listrik 20 V/m 11--1616 0.020.02--55(W/cm(W/cm33))Kenaikan suhuKenaikan suhu 0.250.25--4*4* 0.0040.004--1.2*1.2*((ooC/sec)C/sec)

* kenaikan suhu di permukaan kaleng pada proses pemanasan* kenaikan suhu di permukaan kaleng pada proses pemanasanretort adalah sekitar 0.2retort adalah sekitar 0.2ooC/secC/sec


PEMANASAN OHMICPEMANASAN OHMIC VSVS GELOMBANG MIKROGELOMBANG MIKROPEMANASAN OHMIC PEMANASAN OHMIC VS VS GELOMBANG MIKROGELOMBANG MIKRO

Mirip dengan pemanasan gel. Mikro :Mirip dengan pemanasan gel. Mikro :K i i li t ik j di iK i i li t ik j di iKonversi enegi listrik menjadi energi panasKonversi enegi listrik menjadi energi panas

Penetrasi panas/daya penetrasi : tidak terbatasPenetrasi panas/daya penetrasi : tidak terbatasS h d l b h t (S h d l b h t (∇∇TT 0)0)Suhu dalam bahan pangan merata (Suhu dalam bahan pangan merata (∇∇T T ≈≈ 0)0)Tidak perlu “pengadukan”Tidak perlu “pengadukan”C k t k k b h i d tik l tC k t k k b h i d tik l tCocok untuk memanaskan bahan pangan cair dgn partikulat : Cocok untuk memanaskan bahan pangan cair dgn partikulat :

sop dll.sop dll.


Nilai konduktivitas listrik beberapa bahanNilai konduktivitas listrik beberapa bahan

BahanBahan nilai knilai kee (s/m)(s/m)

Nilai konduktivitas listrik beberapa bahanNilai konduktivitas listrik beberapa bahan

Air murni (25Air murni (25ooC)C) 5,7x105,7x10--66

Asam sulfat (25Asam sulfat (25ooC)C) 11Asam sulfat (25Asam sulfat (25 C) C) 1 1

kentang(19kentang(19ooC)C) 0.0370.037wortel (19wortel (19ooC)C) 0,0410,041kacang kapri (19kacang kapri (19ooC)C) 0.170.17daging sapi (19daging sapi (19ooC)C) 0,420,42daging sapi (19daging sapi (19 C)C) 0,420,42Larutan pati (5,5%, 19Larutan pati (5,5%, 19ooC)C)

+ garam 0.2%+ garam 0.2% 0,340,340 55%0 55% 1 31 3+ garam 0,55%+ garam 0,55% 1,31,3

+ garam 2%+ garam 2% 4,34,3



High hydrostatic pressureHigh hydrostatic pressure

Juga disebut

(Ultra) high pressure processing


High hydrostatic pressureHistorical Timeline

High hydrostatic pressure

1895 H. Royer uses high pressure to kill bacteria.1899 Bert H. Hite at the West Virginia Agricultural Experimental Station

i d ff t ilk t f it d t blexamined pressure effects on milk, meat, fruits and vegetables.1914 P. W. Bridgman coagulated egg albumen under high pressure.1990 First commercial products like fruit juices jams fruit toppings and1990 First commercial products like fruit juices, jams, fruit toppings and

tenderized meats introduced in Japan.1995 Orange juice commercialized in France.1997 Market introduction of guacamole in the US and sliced cooked

ham in Spain.1999 Oysters introduced in the US1999 Oysters introduced in the US.2000 Range of salsas launched in the US market.


High hydrostatic pressureHigh hydrostatic pressureHow High ??

Two elephants balanced on aTwo elephants balanced on a piston with a cross section of a dime will create a pressure of 400 Mega Pascal (Mpa). This is approximately 60,000 pounds per square inchpounds per square inch.



• High Pressure can kill microorganisms by interrupting with their cellular function

ith t th f h t th t d thwithout the use of heat that can damage the taste, texture, and nutritional value of the food


food.


Th " h i " f hi h b d b t i kill i l• The "mechanism" of high-pressure based bacteria kill is low energy and does not promote the formation of new chemical compounds, "radiolytic" by-products, or free-radicals. y y

• Vitamins, texture and flavor are basically unchanged. • For example, enzymes can remain active in high pressure


p , y g pproduced orange juice.

High hydrostatic pressureHigh hydrostatic pressure............ the system


High hydrostatic pressureApplications for High Pressure Processing are

High hydrostatic pressureApplications for High Pressure Processing are found in the areas of...

Preservation

Elimination or substantial reduction of spoilage microorganisms and enzymes for shelf life

t i f f i t d f d d t ith iextension of refrigerated food products with superior sensory quality, e.g. juices, jams, guacamole, salsa, meat & dairy products seafood (commercialized)meat & dairy products, seafood (commercialized)

Acidified and low-acid shelf-stable products (under development)


development)



Food safetyElimination of pathogens: e.g. Listeria in meat products, Salmonella in eggs and po ltr Vibrio in o sterseggs and poultry, Vibrio in oystersHypotheses for vegetative cell inactivation...

- denaturation of proteins and enzymes- denaturation of proteins and enzymes- damage of DNA replication & transcription- solidification of membrane (phospho)lipidssolidification of membrane (phospho)lipids- breakage of bio-membranes (cell leakage)

Spores are very resistant to pressure, but can be destroyed by combining


pressure with elevated temperatures



Fruit Juice treated with HHP• Juice tests have shown that food

pathogens such as salmonella and E.coli 0157:H7 can be effectively destroyed y ywithout changing the fruit juice's fresh, natural characteristics.

• A pressure exposure of 80 000 psi for 30• A pressure exposure of 80,000 psi for 30 seconds can achieve a 3-5 log reduction of all of the pathogens of concern in fresh j i


juice



Oyster treated by HHP

Applications for High Pressure Processing are found in the areas of...

• Another example of food safety is the destruction of Vibrio bacteria in raw oysters without destroying the raw feel and taste of the


in raw oysters without destroying the raw feel and taste of the oyster.

• A pressure of 200 to 300 MPa for 5 to 15 minutes at 25C inactivated :inactivated : · Vibrio parahaemolyticus ATCC 17803, · Vibrio vulnificus ATCC 27562, · Vibrio choleare ATCC 14035, ,· Vibrio choleare non-O:1 ATCC 14547, · Vibrio hollisae ATCC 33564· Vibrio mimicus ATCC 33653


(from: "D. Berlin, D. Herson, D. Hicks, and D. Hoover; Applied and Environmental Microbiology, June 1999“)




Applications for High Pressure Processing are found in the areas of...


Pressure shucked raw clams. Pressure not only destroys the vibrio family of bacteria that can be found in shellfish, but also detaches the meat from the shell, saving labor and increasing g gproduction efficiency.




Styrofoam cup subjected to 40,000 psi, sliced ham, and fruit pack (with juice) subjected to 80,000 psi.




Texturization

As an alternative to heat processing texturization can be accomplished by exposing protein (e.g. egg, whey, soy) and hydrocolloid (e.g. pectin, starch) solutions to hydrostatic pressure. The resulting gels are characterized by uniquely different texturescharacterized by uniquely different textures.




Heat-sensitive compounds

HPP ff th i t ti l t t bili d tHPP offers the unique potential to stabilize products with heat-sensitive components (e.g. flavors, nutrients biologically active compounds)nutrients, biologically active compounds).

Biotechnology

Specific enzymes can be activated under pressure leading to enhanced reaction rates and shorter

ti


process times.


Jams & Fruit Toppings


Toppings(Japan)

High hydrostatic pressureHigh hydrostatic pressureExamples of products commercialised in Europe and treated on HYPERBAR installations supplied by ACB

ULTI / PAMPRYL (Groupe PERNOD-RICARD) - France freshey squeezed fruit juice Fresh pressed

ESPUNA - Spain –li d k d h


sliced cooked ham

High hydrostatic pressureHigh hydrostatic pressureExamples of Food products in the USA


High hydrostatic pressureEffect of pressure is very similar to the effect of temperature in thermal

High hydrostatic pressureprocesses

Figure. Change in inactivation of Zygosaccharomyces bailii with pressure. Note that 345 MPa = 50,000 psi. (Enrique Palou, GRA, BSysE Dept., WSU)


High hydrostatic pressureThermally-assisted high-pressure lifts quality of shelf-stable foods

High hydrostatic pressurey g p q y

Process Variables for Optimum Quality

T P P d tTempera-ture

Pressure Products

90°C 700 MPMain meal entrees, meats, pasta dishes,

90°C 700 MPa most vegetables, sauces, cheese, soups, stews, flavored milk drinks

80°C 830 MPa Whole potatoes most vegetables80 C 830 MPa Whole potatoes, most vegetables

70°C 1,000 MPa All potato products, all vegetables, seafoodseafood

60°C 1,240 MPa Eggs, milk


Source: Richard S. Meyer, PhD, Washington Farms, Inc.

High hydrostatic pressureThermally-assisted high-pressure lifts quality of shelf-stable foods


What's needed to commercialize UHP for sterilizing shelf-stable products?

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Two things must be done. 1. First, develop the kinetic information necessary to file a

petition with the FDA and USDA. To do that, we have to select the most heat and pressure-resistant strain of Clostridium botulinum.

2. Second, we need commercial-size, inexpensive high-lpressure vessels.


Documents

ITP330 TEKNOLOGI BARU PENGOLAHAN PANGANphariyadi.staff.ipb.ac.id/files/2012/12/Emerging-New-Processing... · ITP330 TEKNOLOGI BARU PENGOLAHAN PANGAN ... Bl i P t i i St ili iBlansir,