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NOVEL TECHNIQUES OF FOOD PROCESSING SUBMITTED BY: AAKRITI GFT/115201

Novel techniques of food processing

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Page 1: Novel techniques of food processing

NOVEL TECHNIQUES OF FOOD PROCESSING

SUBMITTED BY:AAKRITI

GFT/115201

Page 2: Novel techniques of food processing

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

Page 3: Novel techniques of food processing

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

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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

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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

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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

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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

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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

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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

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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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THANKS !!!!!

ANY QUERIES????