TEKNOLOGI BARU PENGOLAHAN PANGAN

(1)

ITP330

TEKNOLOGI BARU

PENGOLAHAN PANGAN

Purwiyatno Hariyadi

[email protected]

(2)

History of Food Process Engineering

ww ww

www.ift.org

Ref.: Original C.J.K. Henry, Proc. Nutrition Soc 56:855-863, 1997;

5

)

g y

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

4 5 (billions 1976 3 p ulation 1960 1 2 rld’ s Po p 1850 1930 Introduction of Food technology

Hunter-Gatherer Agricultural Industrial

4 million 10 000

1

Wo

r

4 million

(3)

History of Food Process Engineering

•

Fiber crates

•

Cellulose packaging

•

Gable-top, waxed milk cartons

•

Sliced bread 5

)

•

Jell-O

•

Regulations e.g. Food, Drug, and Cosmetic Act

4 5

(billions

1976

and Cosmetic Act

1930s 3 p ulation 1960 1 2 rld’ s Po p 1850 1930 Introduction of Food technology

1

Wo

(4)

History of Food Process Engineering

•Automation •Mass production 5 ) •Frozen foods •Vending machines 4 5 (billions 1976 1940s 3 p ulation 1960 1 2 rld’ s Po p 1850 1930 Introduction of Food technology

4 million 10 000

1

Wo

r

4 million

(5)

History of Food Process Engineering

•Frozen dinners

•Foreign foodsg

•Food for bomb shelters

•Frozen, ready-to-eat bakery 5 ) goods •Targeted markets •Controlled-atmosphere 4 5 (billions 1976 Controlled atmosphere packaging 1950s 3 p ulation 1960 1 2 rld’ s Po p 1850 1930 Introduction of Food technology

1

Wo

(6)

History of Food Process Engineering

•Diet foods

P t l t

•Process control computers

•Clean-in-place 5 ) •Aseptic canning •Drying improvements 4 5 (billions 1976 1960s 3 p ulation 1960 1 2 rld’ s Po p 1850 1930 Introduction of Food technology

4 million 10 000

1

Wo

r

4 million

(7)

History of Food Process Engineering

•Energy efficiency W t / t tili ti •Water/waste utilization •Membrane processing 5 ) •Health/organic foods •Environmentally robust 4 5 (billions 1976 computers 1970s 3 p ulation 1960 1 2 rld’ s Po p 1850 1930 Introduction of Food technology

1

Wo

(8)

History of Food Process Engineering

•Dechemicalization •Automation •Aseptic processing 5 ) •Irradiation •Packaging 4 5 (billions 1976 1980s 3 p ulation 1960 1 2 rld’ s Po p 1850 1930 Introduction of Food technology

4 million 10 000

1

Wo

r

4 million

(9)

History of Food Process Engineering

•Intelligent Packaging •Low Carb •Sachet Packaging 5 ) •Functional Foods 4 5 (billions 1976 1990s 3 p ulation 1960 1 2 rld’ s Po p 1850 1930 Introduction of Food technology

1

Wo

(10)

•Safe Wh l

Driving Force of Food Science/Food Technology

•Wholesome •Nutritious •“Functional”

+

•Green” 5 ) 4 5 (billions 1976 •Cheap •Abundant •Available 3 p ulation 1960 Available 1 2 rld’ s Po p 1850 1930 Introduction of Food technology

4 million 10 000

1

Wo

r

4 million

(11)

•Safe Wh l

Driving Force of Food Science/Food Technology

•Wholesome •Nutritious •“Functional”

+

•Green” •Cheap •Abundant •AvailableAvailable

(12)

Driving Force of Food Science/Food Technology

•Alternatives

Food Processing

Technology

Food Technology

(13)

(14)

Emerging 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

(15)

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 d

Critical Factors and Quantification

Well described

Hard to predict cold zone

Well described

Hard to predict cold zone Process deviations As in conventional thermal As in conventional thermal Process deviations As in conventional thermal

processing

As in conventional thermal processing

Organizms of concern As in conventional thermal i

As in conventional thermal i

processing processing

Indicator organizms As in conventional thermal processing

As in conventional thermal processing

p g p g

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

(16)

Status of the Report on Technologies (2)

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 d

Critical Factors and Quantification

Suggested Well described

Proposed Models Process deviations Not identified1 _{Well described}

Process deviations Not identified Well described Organizms of concern Not identified1 _Identified

Indicator organizms Not identified2 _Suggested

Indicator organizms Not identified Suggested Main reseacrh need Multiple combination with

other technologies

Validation kinetics Influence of synergistic

processing conditions

1. _{Lack of critical process factors quantification does not permit suggested responses to process}

deviations

(17)

(18)

PENGGUNAAN GEL MIKRO (MICROWAVE/MW)

Berpeluang

Gelombang mikro

Penggunaan MW

(

)

UNTUK KEPERLUAN INDUSTRI :

Berpeluang

mengganggu

proses

Berdekatan dan

Tumpang tindih

D

ki

Penggunaan MW

perlu diatur

oleh badan

p oses

komunikasi

Dengan kisaran

Gelombang radio

yang berwenang,

Mis.

Di AS : Federal Communication Commission memperbolehkan pemakaian 4 frekuensi MW :p p 22150, 5800, 2450 dan 915 MHz

Paling banyak : 915 dan 2450 MHz Inggris : 915 dan 2450 MHz

Jerman : 27,12; 433,92 dan 2450 MHz Eropa Timur: 2375 MHz

(19)

PEMANASAN DIELEKTRIK (& GEL MIKRO)

dipantulkan oleh metal

diserap (diubah menjadi panas) oleh dielektrik : internal heating (Molecular friction). (Molecular friction).

O

δ

-/

H

O

δ

+

δ

+

δ

+

δ

+

“Perub. Orientasi l i i” Generator (Oscilator)

+/-Bahan pangan

H

O

δ

+

δ

+

δ

-polarisasi” ( )

+/-+

Ionic

+

displacement

(20)

Listrik Konversi Energi Panas

P = 2

π(ε

_o

)(

ε

’) tan

δ

E

2

f

P = 5 56x10

-13 (_ε

_{’) tan}

δ

_E

2

_f

P 5.56x10

ε

) tan

δ

E f

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

= permitivity of free space

ε_o= permitivity of free space

ε’ = konstanta dielektrik

(sifat fisik bahan yang berhubungan )

dengan polaritas atau Σ dipole)

δ = loss angle

E = kekuatan medan listrik [=] volts/m f = frekuensi (hz, s-1₎

(21)

LOSS FACTOR

∈ε

” = f (SUHU, FREKUENSI)

30 35 160 450 MHz Mashed Potatoes 20 25 30 100 120 140 Cooked carrots 10 15 20 40 60 80 100 900 MHz -20 0 20 40 60 0 5 -20 20 40 60 0 20 40 900 MHz 2700 MHz H₂O SUHU (o_C) _{SUHU (}o_C)

(22)

DAYA PENETRASI GEL MIKRO = d

λ

d

o

tanδ

ε'

2π

d

=

o λ j l b λ_o = panjang gelombang Kedalaman penetrasi, d[=] cm Kadar air ε’ 915 MHz 2450 MHz Kadar air ε 915 MHz 2450 MHz tinggi 15 8,4 3,1 sedangg 4 11,7 4,4 rendah 1,5 22,1 8,2

(23)

PENINGKATAN SUHU DALAM PRODUK Jumlah panas yang diperlukan

untuk meningkatkan suhu produk sebesar ΔT Q

Q = mc ΔT

Q = ρVcΔT atau

ΔT= Q/ρVc

dimana V = volume

Jumlah panas yang diproduksi oleh pemanasan gel mikro :p y g p p g Q = PVΔt

Q = (5.56 x 10-13 ε_{” E}2 _f)VΔ_t

Jadi, , _ε_”

ΔT = 5.56 x 10-13

untuk pemanasan gel mikro yang sama,

ε

ρc E

2 _fΔ_t

ΔT = ≈ ε”

(24)

APLIKASI PEMANASAN GEL. MIKRO (UMUM):

(

)

•Rumah tangga : microwave oven

•Komersial

4

Pemanasan tanpa merubah sifat-sifat dasar produk : thawing & defrosing (tempering)

4

Pemanasan dengan merubah sifat-sifat dasar produk : Pengembangan adonan & pemanggangan

Pemblansiran buah/sayuran : inativasi enzim Pemblansiran buah/sayuran : inativasi enzim Pemasakan (cooking)

Roasting (untuk kacang-kacangan)

4

Pengeringan : Dehidrasi pada tekanan normal Dehidrasi pada tekanan vakum

4

Inaktivasi Mikroba :

Sterilisasi & Pasteurisasi (kurang sukses ! : masih dalam penelitian!) masih dalam penelitian!)

(25)

APLIKASI PEMANASAN GEL. MIKRO PADA PROSES

PEMANGGANGAN

Utama : ~ membantu proses pengeringan lanjut

Proses pemanggangan dimulai dengan oven tradisional (mengg Proses pemanggangan dimulai dengan oven tradisional (mengg.

udara panas) :

Efektif untuk produk dengan kadar air tinggi Efektif untuk produk dengan kadar air tinggi Dengan semakin menurunnya kadar air :

efektifitas oven menurun efektifitas oven menurun case hardening?!

Pengeringan/pemanggangan selanjutnya : g g p gg g j y oven gel. Mikro

mengeringkan bag dalam (tanpa “overcooked” di permukaan)

(26)

APLIKASI PEMANASAN GEL. MIKRO PADA PROSES

THAWING :

☺ Konduktivitas panas air < konduktivitas panas esp p

Proses pencairan : menurunkan proses pindah panas

☺ 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

(27)

APLIKASI PEMANASAN GEL MIKRO PADA PROSES

APLIKASI PEMANASAN GEL. MIKRO PADA PROSES

DEFROSTING :

Menaikan suhu produk beku: -20o_{C menjadi -3}o_C

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

Cepat : ..._{> daging dapat didefrost selama 10 menit}

Cepat : > 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)

(28)

APLIKASI PEMANASAN GEL. MIKRO PADA PROSES

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 turun

turun

Oksidasi tinggi : mengakibatkan warna dan vitamin menurun. Untuk produk dengan kadar pufa tinggi, terjadi ketengikan

Case hardening : perubahan karakteristik permukaan

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

(29)

APLIKASI PEMANASAN GEL. MIKRO PADA PROSES

DEHIDRASI :

M k b h d i d l

VS. PEMANASAN GELOMBANG MIKRO :

Memanaskan bahan dari dalam :

Tidak ada masalah ttg konduktivitas panas

Tidak memanaskan udara : mrengurangi ksidasi rendah Tidak memanaskan udara : mrengurangi ksidasi rendah Tidak 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

(30)

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

Masih dalam taraf penelitian:

Bl i P t i i St ili i

Blansir, Pasteurisasi, Sterilisasi

PENGARUH GELOMBANG MIKRO TERHADAP BAHAN PANGAN : tidak ada pengaruh langsung pada mikroorganisme

tidak ada pengaruh langsung pada mikroorganisme waktu proses menurun

(31)

PEMANASAN OHMIC

elektroda elektroda

S

PowerPowerSupplySupply BAHAN

BAHAN

P : laju jumlah panas yang diproduksi P : laju jumlah panas yang diproduksi P = I

P = I22_R_R j jj j pp yy gg pp

per satuan volume (W.m per satuan volume (W.m--33₎₎

E : kekuatan medan listrik (Volt cm E : kekuatan medan listrik (Volt cm--11₎₎

k

k_e_e : konduktivitas listrik (ohm: konduktivitas listrik (ohm--11_/m_/m, , _S/m)_S/m)

P I P I R R P = I P = I22_k_k e e--11 I = k I = k_e_eELEL--11 e e (( ))

I : densitas arus listrik (amps/m I : densitas arus listrik (amps/m22₎₎

R : tahanan listrik (ohm R : tahanan listrik (ohm--11₎₎

k t t t d il i k

k t t t d il i k b hb h

-- kecepatan pemanasan tergantung pada nilai kkecepatan pemanasan tergantung pada nilai k_e_e bahan panganbahan pangan -- kk_e_e bahan pangan =f(kadar air, garam ionik dan asam)bahan pangan =f(kadar air, garam ionik dan asam)

(32)

Arah perambatan panas, Q Arah perambatan panas, Q

==

Pr

Q(r)

⎥⎥

⎤⎤

⎢⎢

⎡⎡

⎟⎟

⎞⎞

⎜⎜

⎛⎛

−−

==

−−

2 2 2 2 0 0

rr

1

1 Pr

Pr

T

2

2 Q(r)

Q(r)

rr

⎥⎥

⎦⎦

⎢⎢

⎣⎣

⎜⎜

⎝⎝

⎟⎟

⎠⎠

0 0

R

1

1 4k

4k

T

k = konduktivitas panas k = konduktivitas panas Kenaikan suhu maksimum

Kenaikan suhu maksimum

PR

T

2 2

Kenaikan suhu rata

Kenaikan suhu rata--ratarata

4k

PR

T

_max_max

−−

_o_o

==

Kenaikan suhu rata

Kenaikan suhu rata ratarata

8k

PR

T

2 2 0 0

==

−−

8k

(33)

Contoh : Contoh :

Sebuah bahan berbentuk silinder dengan diameter 2R dan panjang Sebuah bahan berbentuk silinder dengan diameter 2R dan panjang Sebuah 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 (T

peningkatan suhu di pusat bahan sebesar (T_max_max--TT₀₀))oo_{C, dimana suhu}_{C, dimana suhu}

awal = T awal = T awal = T awal = T₀₀.. Jawab : Jawab : G k G k

4k

PR

T

2 2 0 0 max max

−−

==

Gunakan Gunakan persamaan persamaan peningkatan suhu peningkatan suhu

_L

E

k

II

,,

k

4k

R

II

T

ee 2 2 2 2 0 0 max max

−−

==

4k

k

R

E

R

L

E

k

2 2 2 2 2 2 2 2 e e

⎞⎞

⎛⎛

⎟⎟

⎞⎞

⎜⎜

⎛⎛

⎟⎟

⎠⎠

⎞⎞

⎜⎜

⎝⎝

⎛⎛

L

k

4k

_e_e

Jadi

k

4L

R

E

k

4k

L

T

₂₂ ee e e 0 0 max max

⎟⎟

⎠⎠

⎞⎞

⎜⎜

⎝⎝

⎛⎛

⎟⎟⎟⎟

⎠⎠

⎞⎞

⎜⎜⎜⎜

⎝⎝

⎛⎛

==

⎠⎠

⎝⎝

==

−−

))

T

(T

T

k

L

2

2 E

E

Jadi,

−−

⎟⎟

⎞⎞

⎜⎜

⎛⎛

==

₍₍

₎₎

(34)

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

Kriteria

Kriteria PemanasanPemanasan PemanasanPemanasan Kriteria

Kriteria PemanasanPemanasan PemanasanPemanasan Gel Mikro

Gel Mikro OhmicOhmic K d kti it li t ik K d kti it li t ik 0 250 25 44 0 0050 005 1 21 2 Konduktivitas listrik Konduktivitas listrik 0.250.25--44 0.0050.005--1.21.2 (siemen/m) (siemen/m)

Generasi Panas untuk Generasi Panas untuk Generasi Panas untuk Generasi Panas untuk medan listrik 20 V/m medan listrik 20 V/m 11--1616 0.020.02--55 (W/cm (W/cm33₎₎ Kenaikan suhu Kenaikan suhu 0.250.25--4*4* 0.0040.004--1.2*1.2* ((oo_C/sec)_C/sec)

* kenaikan suhu di permukaan kaleng pada proses pemanasan * kenaikan suhu di permukaan kaleng pada proses pemanasan

retort adalah sekitar 0.2

(35)

PEMANASAN OHMIC

PEMANASAN OHMIC VSVS GELOMBANG MIKROGELOMBANG MIKRO PEMANASAN 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 i

Konversi enegi listrik menjadi energi panas Konversi enegi listrik menjadi energi panas Penetrasi panas/daya penetrasi : tidak terbatas Penetrasi panas/daya penetrasi : tidak terbatas

S 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 t

Cocok untuk memanaskan bahan pangan cair dgn partikulat : Cocok untuk memanaskan bahan pangan cair dgn partikulat :

sop dll. sop dll.

(36)

Nilai konduktivitas listrik beberapa bahan

Bahan

Bahan nilai knilai k_e_e (s/m)(s/m)

Nilai konduktivitas listrik beberapa bahan

Air murni (25 Air murni (25oo_C)_C) _5,7x10_5,7x10--66 Asam sulfat (25 Asam sulfat (25oo_C)_C) ₁₁ Asam sulfat (25 Asam sulfat (25 C) C) 1 1 kentang(19 kentang(19oo_C)_C) _0.037_0.037 wortel (19 wortel (19oo_C)_C) _0,041_0,041 kacang kapri (19 kacang kapri (19oo_C)_C) _0.17_0.17 daging sapi (19 daging sapi (19oo_C)_C) _0,42_0,42 daging sapi (19 daging sapi (19 C)C) 0,420,42 Larutan pati (5,5%, 19 Larutan pati (5,5%, 19oo_C)_C) + garam 0.2% + garam 0.2% 0,340,34 0 55% 0 55% 1 31 3 + garam 0,55% + garam 0,55% 1,31,3 + garam 2% + garam 2% 4,34,3

(37)

(38)

High hydrostatic pressure

Juga disebut

(39)

High hydrostatic pressure

Historical 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 bl

examined 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 and 1990 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 US 1999 Oysters introduced in the US.

(40)

High hydrostatic pressure

How High ??

Two 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 inch

(41)

High hydrostatic pressure

• High Pressure can kill microorganisms by

interrupting with their cellular function

ith

t th

f h

t th t

d

th

without the use of heat that can damage the

taste, texture, and nutritional value of the

(42)

High hydrostatic pressure

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

• Vitamins, texture and flavor are basically unchanged.

• For example, enzymes can remain active in high pressure

p ,

y

g p

produced orange juice.

(43)

High hydrostatic pressure

(44)

High hydrostatic pressure

Applications for High Pressure Processing are

High hydrostatic pressure

Applications 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

t

ith

i

extension

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)

(45)

High hydrostatic pressure

Applications for High Pressure Processing are

High hydrostatic pressure

Applications for High Pressure Processing are

found in the areas of...

Food safety

Elimination of pathogens: e.g. Listeria in meat products, Salmonella in eggs and po ltr Vibrio in o sters

eggs and poultry, Vibrio in oysters

Hypotheses 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)

(46)

High hydrostatic pressure

Applications for High Pressure Processing are

High hydrostatic pressure

Applications for High Pressure Processing are

found in the areas of...

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 y

without 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

(47)

High hydrostatic pressure

Applications for High Pressure Processing are

High hydrostatic pressure

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

Oyster treated by HHP

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

(48)

High hydrostatic pressure

Applications for High Pressure Processing are

High hydrostatic pressure

Oyster treated by HHP

Applications for High Pressure Processing are

found in the areas of...

Oyster treated by HHP

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 g production efficiency.

(49)

High hydrostatic pressure

Applications for High Pressure Processing are

High hydrostatic pressure

Applications for High Pressure Processing are

found in the areas of...

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

(50)

High hydrostatic pressure

Applications for High Pressure Processing are

High hydrostatic pressure

Applications for High Pressure Processing are

found in the areas of...

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 textures

characterized by uniquely different textures.

(51)

High hydrostatic pressure

Applications for High Pressure Processing are

High hydrostatic pressure

Applications for High Pressure Processing are

found in the areas of...

Heat-sensitive compounds

HPP ff

th

i

t

ti l t

t bili

d

t

HPP 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

(52)

High hydrostatic pressure

Jams & Fruit Toppings Toppings (Japan)

(53)

High hydrostatic pressure

Examples 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

(54)

High hydrostatic pressure

(55)

High hydrostatic pressure

Effect of pressure is very similar to the effect of temperature in thermal

High hydrostatic pressure

processes

Figure. Change in inactivation of

Zygosaccharomyces bailii with

pressure.

Note that 345 MPa = 50,000 psi. (Enrique Palou, GRA, BSysE Dept., WSU)

(56)

High hydrostatic pressure

Thermally-assisted high-pressure lifts quality of shelf-stable foods

High hydrostatic pressure

y g p q y

Process Variables for Optimum Quality

T P P d t

Tempera-ture Pressure Products

90°C 700 MP Main 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 vegetables

80 C 830 MPa Whole potatoes, most vegetables

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

seafood seafood

60°C 1,240 MPa Eggs, milk

(57)

High hydrostatic pressure

Thermally-assisted high-pressure lifts quality of shelf-stable foods

High hydrostatic pressure

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

y g p q y

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-l