FST3302_Topic 8_Non-thermal Preservation Processes_6 hr
Page 1: Overview of Non-Thermal Preservation Processes
Title: UPM Faculty of Food Science and Technology
Introduction of UPM and its Faculty of Food Science and Technology
Focus on Fundamentals of Food Processing and Preservation
Topic: Non-Thermal Preservation Processes
Instructor: Dr. Masni Mat Yusoff
Page 2: Non-Thermal Preservation Processes Overview
Non-Thermal Techniques:
Refrigeration
Principles and applications
Refrigeration equipment
Impact on food quality
Freezing
Principles and applications
Freezing equipment
Pre-treatment methods
Impact on food quality
Non-Thermal Processing
Plasma technology applications
High-pressure processing applications
Ultrasonics applications
Ohmic technology applications
Impact on food quality
Constraints and challenges
Resistance Concepts
Principles and types of resistance
Applications in food processing
Challenges in choosing resistance in product development
Packaging
Functions of packaging
Types and properties of packaging materials
Packaging techniques
Page 3: Introduction to Non-Thermal Processing
Title: Introduction
Brief overview of non-thermal processing techniques.
Page 4: Advantages of Non-Thermal Processing
Key Benefits:
Enhances safety and shelf life of food products
Preserves nutritional and sensory quality
Aims to address drawbacks of conventional heat treatments
Some techniques may generate heat (e.g., infrared, microwave)
Page 5: Consumer Demand for Food Quality
Consumer Expectations:
Healthy and nutritious foods
Minimal microbial load
Excellent sensory properties
Safe and natural options
Fresh and chemical additive-free products
Page 6: Overview of Non-Thermal Techniques
Techniques Mentioned:
Plasma technology
Aseptic filling
Membrane filtration
Acidification and fermentation
Refrigeration, brining/marinating
Freezing
High-pressure processing
Modified atmosphere packaging
Irradiation
Ultrasonication
Ohmic technology
Page 7: Plasma Technology Introduction
Title: Plasma Technology
Definition and significance in food preservation
Page 8: Mechanism of Plasma Generation
Process Overview:
Plasma generated by applying thermal energy or electric fields to neutral gases
Results in dissociation and ionization, generating reactive oxygen and nitrogen species.
These species interact with food compounds, modifying food quality.
Page 9: Mechanisms of Microbial Inactivation Using Plasma
Plasma Characteristics:
Described as the fourth state of matter
Continuous exposure to reactive components damages microbial cells
Causes surface etching and damage to DNA, leading to microbial cell death
Page 10: Types of Plasma
Types Discussed:
Thermal Plasma: High energy equilibrium conditions.
Non-Thermal Plasma: Electrons have higher energy than heavier particles, causing minimal thermal damage.
Cold Plasma:
Generated at room temperature, preferred in food applications.
Page 11: Effects of Cold Plasma on Food Quality
Influences on Quality:
Active species produced affect organoleptic properties like color, taste, and nutrient quality.
Can kill spoilage microorganisms and degrade allergens.
Effects depend on exposure time, gas type, voltage, and food matrix.
Page 12: Cold Plasma Applications
Attributes Affected:
Physical, chemical, and sensory attributes
Components:
Proteins, lipids, carbohydrates, and vitamins impacted by cold plasma.
Page 13: Mechanisms of Cold Plasma Interaction
Cell Effects:
Damage to proteins, bacterial cells, and nucleic acids through direct exposure and bombardment.
Page 14: Interaction of Cold Plasma with Food Matrices
Solid vs Liquid Differences:
Solid foods experience weaker penetration
Liquid foods allow for better exposure of microorganisms to plasma.
Page 15: Industrial Design Concept
Conceptual Design:
Design for an industrial-scale cold plasma decontamination unit.
Page 16: Continued Design Concept
Further Development:
Description of the continuous cold plasma unit for food safety applications.
Page 17: Advantages of Cold Plasma Technology
Key Benefits:
Environmental-friendly, reduces preservatives, and maintains nutrients with no residue.
Ideal for thermo-labile products due to ambient operating temperatures.
Page 18: Limitations of Cold Plasma
Challenges:
Not suitable for high-fat content products
High initial costs and ineffective against endogenous enzymes in whole fruits.
Page 19: Overview of High Pressure Processing (HPP)
Definition:
Non-thermal method using high isostatic pressure to preserve food.
Page 20: Mechanism of HPP
High Pressure Dynamics:
Involves pressure up to 6000 bar, maintaining food safety while preserving freshness.
Page 21: Visual Representation of HPP
Illustration of HPP Functionality:
Description of in-pack processing mechanics.
Page 22: Equipment for HPP
Overview of HPP Setup:
Details of the HPP machines and how they function to apply the pressure.
Page 23: HPP Process Steps
Step-by-Step Procedure:
How high pressure is applied to packaged food to ensure uniform pressure impact.
Page 24: Packaging Requirements for HPP
Material Requirements:
Packaging must bear pressure drops and maintain integrity.
Page 25: Suitable Packaging Materials
Material Recommendations:
Such as EVOH film, PVOH film, PET, PE, and PP for HPP applications.
Page 26: Large Volume HPP Processing
Objective of HPP:
Efficiently process beverages and large food volumes.
Page 27: Overview of Bulk Processing with HPP
Considerations for Bulk Process:
Insights into bulk processing using HPP.
Page 28: Comparing In-Pack and In-Bulk Processing
Advantages & Limitations:
Evaluation of in-pack versus in-bulk methods in HPP.
Page 29: Microbial Inactivation through HPP
Mechanism of Action:
Pressure treatment alters protein bonds leading to cell inactivation.
Page 30: Shelf Life and HPP
Effects on Shelf Life:
HPP extends Shelf life but requires refrigeration to inhibit spore outgrowth.
Page 31: Quality Retention with HPP
Retention of Food Properties:
HPP maintains high quality and minimal degradation of nutrients compared to thermal processing.
Page 32: Use of HPP for Clean Labels
Consumer Trends:
Reduces need for synthetic additives and creates unique textures in foods.
Page 33: Diverse Range of HPP Applications
Food Categories:
Lists products such as juices, dairy, guacamole and more.
Page 34: Food Types Unsuitable for HPP
Exclusion Criteria:
Identifies products prone to deformation under high pressure or low water content.
Page 35: Certification by Cold Pressure Council
Importance of Certification:
Promote consumer awareness about HPP benefits and sustainability practice.
Page 36: HPP Market Segmentation
Market Insights:
Overview of product and geographical segmentation for HPP.
Page 37: HPP Market Growth Projections
Future Outlook:
Graphical representation of market forecasts for HPP in Malaysia.
Page 38: Introduction to Ohmic Technology
Overview:
Describes the principles of using electric currents in food processing.
Page 39: Mechanism of Ohmic Heating
Electrical Process:
Details on how resistance translates into heat for effective food processing.
Page 40: Equipment for Ohmic Heating
Technological Components:
Insights on the setup for ohmic heating operations.
Page 41: Suitable Foods for Ohmic Heating
Product Recommendations:
Lists food types that can benefit from ohmic heating methods, such as soups.
Page 42: Ohmic Processing Flow
Equipment Flow Detail:
Description of how food travels through the ohmic heating system.
Page 43: Commonly Processed Foods
Product Examples:
Foods commonly suitable for ohmic technology like jams and creams.
Page 44: Benefits of Ohmic Technology
Commercial Advantages:
Discusses various advantages of ohmic technology in food processing.
Page 45: Comparison: Ohmic vs Microwave Heating
Efficiency Overview:
Key differences between both heating methods and their advantages.
Page 46: Summary of Ohmic Technology Benefits
Performance Benefits:
Discusses energy efficiency and minimal nutrient loss in food processing.
Page 47: Disadvantages of Ohmic Technology
Challenges Encountered:
Highlighting the initial cost and limitations of food compatibility.
Page 48: Introduction to Ultrasonication
Overview:
Description of ultrasound and its applications in food technology.
Page 49: Classification of Ultrasound
Applications Overview:
Various uses of ultrasonication in modifying food properties.
Page 50: Effects of Ultrasound on Food Properties
Combined Treatments:
How ultrasound can enhance other processes to reduce thermal damage.
Page 51: Efficacy of Power Ultrasound
Challenges in Commercial Use:
Difficulties faced with ultrasound alone for food preservation.
Page 52: Applications in Food Sector
Utilization in Industries:
Application areas of ultrasonication for food processing.
Page 53: Microbial Inactivation Mechanisms
Effects of Ultrasound:
How ultrasound induces pressure changes that disrupt microbial viability.
Page 54: Mechanisms of Action in Microbial Inactivation
Ultrasonic Wave Effects:
Explanation of the types of pressure waves and their biological effects.
Page 55: Cavitation Phenomenon in Ultrasound
Mechanisms of Action:
How bubbles formed during cavitation can lead to cell death.
Page 56: Detailed Cavitation Effects
Diagrammatic Representation:
Understanding cavitation through visual aid and its implications.
Page 57: Heating Effects of Ultrasound
Influence on Biological Processes:
How ultrasound leads to temperature changes affecting food quality.
Page 58: Required Equipment for Ultrasonication
Technological Setup:
Details on needed equipment to practice ultrasonication effectively.
Page 59: Ultrasonication in Action
Visual Representation of Setup:
Diagram of the apparatus used in ultrasonication processes.
Page 60: Food Processing Systems for Ultrasonication
Overview of System Design:
Machinery and processes required for effective ultrasonication.
Page 61: Industrial Ultrasonication Systems
Commercial Options:
Details about various ultrasonication systems available on the market.
Page 62: Advantages of Ultrasonication
Key Benefits:
Effective against a range of microbial forms while preserving food properties.
Page 63: Disadvantages of Ultrasonication
Potential Issues:
Challenges in implementing ultrasonication at scale and texture changes.
Page 64: Additional Information
Further Resources:
Section for supplementary details.
Page 65: Microwave Technology in Food
Mechanism of Heating:
How microwaves generate heat in food processing through molecular interactions.
Page 66: Overview of Food Irradiation
Radiation Applications:
Different types of radiation used for microbial control in food.
Page 67: Irradiation Process Description
Irradiation Setup:
Visuals of the food irradiation process in action.
Page 68: Future Prospects of Non-Thermal Processing
Trends and Innovations:
Exploring the advancements in non-thermal preservation methods.
Page 69: Cold Plasma Market Analysis
Growth Projections:
Market trends for cold plasma applications in the food sector.
Page 70: Global Applications of Cold Plasma
Market Share Overview:
Benefits and applications across various medical fields.
Page 71: High Pressure Processing Market Growth
Industry Insights:
An overview of the global growth trends in HPP technology use.
Page 72: Submarket Applications of HPP
Segmented Markets:
Breakdown of HPP technology adoption in different food sectors.
Page 73: Segmentation of Ultrasonication Market
Future Projections:
Growth forecasts for the ultrasonication market and its global reach.
Page 74: Regional Insights on Ultrasonication
Market Distribution:
Financial estimates for ultrasound usage across global regions.
Page 75: Implementation Strategies for Non-Thermal Processes
Industry Recommendations:
Various guidelines to optimize non-thermal preservation technology.
Page 76: Strategies for Boosting Non-Thermal Processes
Educational Initiatives:
Emphasis on consumer awareness of non-thermal technologies.
Page 77: Conclusion and Acknowledgements
Final Notes:
Thank you message and details from UPM.