Trend of
Trend of
Alternative Food
Processing Technologies
…… ift’s report
•
Microwave and Radio Frequency•
Ohmic and Inductive Heating•
High Pressure Processing•
Pulsed Electric Field•
High Voltage Arc Discharge•
Pulsed Light•
Oscillating Magnetic Fields•
Ultraviolet Light•
Ultrasound•
X-RaysBerpeluang
mengganggu
Gelombang mikro
Berdekatan dan
Tumpang tindih
Penggunaan MW
perlu diatur
PENGGUNAAN GEL MIKRO (MICROWAVE/MW)
UNTUK KEPERLUAN INDUSTRI :
proses
komunikasi
Tumpang tindih
Dengan kisaran
Gelombang radio
oleh badan
yang berwenang,
Mis.Di AS : Federal Communication Commission memperbolehkan pemakaian 4 frekuensi MW : 22150, 5800, 2450 dan 915 MHz
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
dipantulkan oleh metal
diserap (diubah menjadi panas) oleh dielektrik : internal heating (Molecular friction).
PEMANASAN DIELEKTRIK (& GEL MIKRO)
δ
Generator (Oscilator)+/-Bahan pangan
H
H
H
H
O
O
δ-δ+
δ+
δ+
δ+
δ-“Perub. Orientasi polarisasi”+/-+
+
Ionic displacementListrik Konversi Energi Panas
P = 2π(ε
(
oo)(
)( )
ε’) tan δE
2f
P = 5.56x10
-13 (ε’) tan δE
2f
P = jumlah panas yang diproduksi per satuan volume [=] W/m3
εo= permitivity of free space
ε’ = konstanta dielektrik
(sifat fisik bahan yang berhubungan dengan polaritas atau Σdipole)
δ= loss angle
E = kekuatan medan listrik [=] volts/m f = frekuensi (hz, s-1)
LOSS FACTOR
∈ε” = f (SUHU, FREKUENSI)
35 Mashed Potatoes 5 10 15 20 25 30 35 20 40 60 80 100 120 140 160 450 MHz 900 MHz 2700 MH Cooked carrots H2O -20 0 20 40 60 0 5 -20 20 40 60 0 20 2700 MHz SUHU (oC) 2 SUHU (oC)DAYA PENETRASI GEL MIKRO = d
tan
δ
ε
'
2
π
λ
d
=
o λo= panjang gelombang Kedalaman penetrasi, d[=] cm Kadar air ε’ 915 MHz 2450 MHz tinggi 15 8,4 3,1 sedang 4 11,7 4,4 rendah 1,5 22,1 8,2PENINGKATAN SUHU DALAM PRODUK Jumlah panas yang diperlukan
untuk meningkatkan suhu produk sebesar ΔT Q = mc ΔT
Q = ρVcΔT atau
ΔT= Q/ρVc
dimana V = volume
Jumlah panas yang diproduksi oleh pemanasan gel mikro : Q = PVΔt Q = (5.56 x 10-13 ε” E2f)VΔt Jadi, ΔT = 5.56 x 10-13 ε” c E 2f Δt
untuk pemanasan gel mikro yang sama,
ρc
ΔT = ≈ ε”
ρc = f (Komponen bahan pangan)
homogenitas pemanasan = homogenitas bahan pangan
Konfigurasi sistem sterilisasi/pasteurisasi dgn pemanasan
dielektrik dan gelombang mikro
MW Generator Waveguide Treatment Chamber Conveyor belt
MW generator (magnetron) : merubah energi listrik menjadi gel. Mikro Waveguide : memfocuskan pancaran m.w (terowongan dari tabung Al) Treatment chamber: ruang tertutup/terlindung oleh logam
KARAKTERISTIK PEMANASAN GEL MIKRO
• Memanaskan daerah yang mengandung air• Pemanasan berlangsung cepat
• Tidak menyebabkan “gosong”pada permukaan
• Mudah/Praktis
APLIKASI SPESIFIK PEMANASAN GEL. MIKRO :
•
Cocok untuk mengeringkan bahan setengah keringContoh : Pasta
- waktu pengeringan turun dari 8 jam menjadi 90 menit - jumlah bakteri 15 kali lebih kecil
- tidak mengalami case hardening - tidak mengalami case hardening Biji-bijian : terutama untuk Benih - meningkatkan laju germinasi
Mengeringkan bagian dalam (tanpa overcooked dipermukaan)
APLIKASI PEMANASAN GEL. MIKRO (UMUM):
•Rumah tangga : microwave oven•Komersial
4
Pemanasan tanpa merubah sifat-sifat dasar produk :th i & d f i (t i )
thawing & defrosing (tempering)
4
Pemanasan dengan merubah sifat-sifat dasar produk : Pengembangan adonan & pemangganganPemblansiran buah/sayuran : inativasi enzim Pemasakan (cooking)
Roasting (untuk kacang-kacangan)
4
Pengeringan : Dehidrasi pada tekanan normal4
Pengeringan : Dehidrasi pada tekanan normal Dehidrasi pada tekanan vakum4
Inaktivasi Mikroba :Sterilisasi & Pasteurisasi (kurang sukses ! : masih dalam penelitian!)
APLIKASI PEMANASAN GEL. MIKRO PADA PROSES
PEMANGGANGAN
Utama : ~ membantu proses pengeringan lanjut
Proses pemanggangan dimulai dengan oven tradisional (mengg. udara panas) :
Efektif untuk produk dengan kadar air tinggi Dengan semakin menurunnya kadar air :
efektifitas oven menurun
case hardening?! case hardening?!
Pengeringan/pemanggangan selanjutnya : oven gel. Mikro
mengeringkan bag dalam (tanpa “overcooked” di permukaan)
APLIKASI PEMANASAN GEL. MIKRO PADA PROSES
THAWING :
☺Konduktivitas panas air < konduktivitas panas es
Proses pencairan : menurunkan proses pindah panas
☺Loss factor air > loss factor es
Proses pencairan : menaikan kadar air dan loss factor >>mempercepat proses pemanasanp p p p
☺Problem : Pada bahan baku yang ukuran besar - proses pencairan tidak seragam
APLIKASI PEMANASAN GEL. MIKRO PADA PROSES
DEFROSTING :
Menaikan suhu produk beku: -20oC menjadi -3oC
Untuk daging dan mentega mempermudah penanganan (slicing) Minimum overcooked
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 dalam box (pengemas)
Ruang yang diperlukan sedikit Ekonomis
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
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)
APLIKASI PEMANASAN GEL. MIKRO PADA PROSES
DEHIDRASI :
VS. PEMANASAN GELOMBANG MIKRO : Memanaskan bahan dari dalam :
Tidak ada masalah ttg konduktivitas panas
Tidak memanaskan udara : mrengurangi ksidasi rendah Tidak terjadi case hardening
(pindah massa/uap air ...> lancar)
Umumnya dipakai untuk mengeringkan semi/partly dried foods 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-LAIN Masih dalam taraf penelitian:
Blansir, Pasteurisasi, Sterilisasi
PENGARUH GELOMBANG MIKRO TERHADAP BAHAN PANGAN : tidak ada pengaruh langsung pada mikroorganisme
waktu proses menurun waktu proses menurun
PEMANASAN OHMIC
PEMANASAN OHMIC
S
S
PowerPower Supply Supply BAHAN BAHAN elektroda elektrodaS
S
SupplySupplyP : laju jumlah panas yang diproduksi P : laju jumlah panas yang diproduksi
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
kee: konduktivitas listrik (ohm: konduktivitas listrik (ohm--11/m/m, , S/m)S/m)
I : densitas arus listrik (amps/m I : densitas arus listrik (amps/m22))
P = I P = I22R R P = I P = I22kk e e--11 I = k I = keeELEL--11
R : tahanan listrik (ohm R : tahanan listrik (ohm--11))
-- kecepatan pemanasan tergantung pada nilai kkecepatan pemanasan tergantung pada nilai keebahan panganbahan pangan -- kkeebahan pangan =f(kadar air, garam ionik dan asam)bahan pangan =f(kadar air, garam ionik dan asam)
-- kkeebahan pangan cair >> kbahan pangan cair >> keebahan padatbahan padat
-- minyak dan lemak mempunyai nilai kminyak dan lemak mempunyai nilai keesangat rendahsangat rendah
Arah perambatan panas, Q Arah perambatan panas, Q
⎤⎤ ⎡⎡ ⎛⎛ ⎞⎞22 2 2 P P == 2 2 Pr Pr Q(r) Q(r) rr ⎥⎥ ⎥⎥ ⎦⎦ ⎤⎤ ⎢⎢ ⎢⎢ ⎣⎣ ⎡⎡ ⎟⎟ ⎠⎠ ⎞⎞ ⎜⎜ ⎝⎝ ⎛⎛ −− == −− 00 22 R R rr 1 1 4k 4k Pr Pr T T T T
Kenaikan suhu maksimum Kenaikan suhu maksimum
4k
4k
PR
PR
T
T
T
T
2 2 o o max max−−
==
k = konduktivitas panas k = konduktivitas panasKenaikan suhu rata Kenaikan suhu rata--ratarata
4k
4k
8k
8k
PR
PR
T
T
T
T
2 2 0 0==
−−
Contoh : Contoh :
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 (Tmaxmax--TT00))ooC, dimana suhu C, dimana suhu
awal = T awal = T00.. J b J b
T
T
T
T
PR
PR
2 2==
Jawab : Jawab : Gunakan Gunakan persamaan persamaan peningkatan suhu peningkatan suhuk
k
R
R
E
E
R
R
L
L
E
E
k
k
T
T
T
T
ee 2 2 2 2 2 2 2 2 2 2 e e 0 0 max max⎟⎟
⎠⎠
⎞⎞
⎜⎜
⎝⎝
⎛⎛
⎟⎟⎟⎟
⎠⎠
⎞⎞
⎜⎜⎜⎜
⎝⎝
⎛⎛
==
⎟⎟
⎠⎠
⎞⎞
⎜⎜
⎝⎝
⎛⎛
==
−−
L
L
E
E
k
k
II
,,
k
k
4k
4k
R
R
II
T
T
T
T
ee e e 2 2 2 2 0 0 max max−−
==
==
4k
4k
T
T
T
T
maxmax−−
00==
))
T
T
(T
(T
T
T
T
T
k
k
k
k
R
R
L
L
2
2
E
E
Jadi,
Jadi,
0 0 max max 0 0 0 0 e e−−
⎟⎟
⎠⎠
⎞⎞
⎜⎜
⎝⎝
⎛⎛
==
k
k
4L
4L
k
k
4k
4k
ee 22 0 0 max max⎟⎟
⎜⎜
⎝⎝
⎟⎟
⎠⎠
⎠⎠
⎜⎜
⎝⎝
PERBANDINGAN ANTARA PEMANASAN GEL MIKRO DAN OHMIC PERBANDINGAN ANTARA PEMANASAN GEL MIKRO DAN OHMIC
Kriteria
Kriteria PemanasanPemanasan PemanasanPemanasan
Gel Mikro
Gel Mikro OhmicOhmic
Konduktivitas listrik
Konduktivitas listrik 0.250.25--44 0.0050.005--1.21.2 (siemen/m)
(siemen/m)
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* ((ooC/sec)C/sec)
* kenaikan suhu di permukaan kaleng pada proses pemanasan * kenaikan suhu di permukaan kaleng pada proses pemanasan
retort adalah sekitar 0.2 retort adalah sekitar 0.2ooC/secC/sec
Vs PEMANASAN OHMIC & GELOMBANG MIKRO Vs PEMANASAN OHMIC & GELOMBANG MIKRO
Mirip dengan pemanasan gel. Mikro : Mirip dengan pemanasan gel. Mikro : Mirip dengan pemanasan gel. Mikro : Mirip dengan pemanasan gel. Mikro :
Konversi enegi listrik menjadi energi panas Konversi enegi listrik menjadi energi panas Penetrasi panas/daya penetrasi : tidak terbatas Penetrasi panas/daya penetrasi : tidak terbatas Suhu dalam bahan pangan merata (
Suhu dalam bahan pangan merata (∇∇T T ≈≈0)0) Tidak perlu “pengadukan”
Tidak perlu “pengadukan”
Cocok untuk memanaskan bahan pangan cair dgn partikulat : Cocok untuk memanaskan bahan pangan cair dgn partikulat :
sop dll. sop dll.
Bahan
Bahan nilai knilai kee(s/m)(s/m)
Air murni (25
Air murni (25ooC)C) 5,7x105,7x10--66
Nilai konduktivitas listrik beberapa bahan
Nilai konduktivitas listrik beberapa bahan
Air murni (25 Air murni (25 C)C) 5,7x105,7x10 Asam sulfat (25 Asam sulfat (25ooC) C) 1 1 kentang(19 kentang(19ooC)C) 0.0370.037 wortel (19 wortel (19ooC)C) 0,0410,041 kacang kapri (19 kacang kapri (19ooC)C) 0.170.17 daging sapi (19 daging sapi (19ooC)C) 0,420,42 Larutan pati (5 5% 19 Larutan pati (5 5% 19ooC)C) Larutan pati (5,5%, 19 Larutan pati (5,5%, 19 C)C) + garam 0.2% + garam 0.2% 0,340,34 + garam 0,55% + garam 0,55% 1,31,3 + garam 2% + garam 2% 4,34,3
Elektroda 4
KONFIGURASI SISTEM PEMANAS OHMIC
Elektroda 3
Elektroda 1 Elektroda 2
Elektroda 2
(ULTRA) HIGH
PRESSURE
PROCESSING
~
HIGH
HYDROSTATIC
HYDROSTATIC
PRESSURE
Historical Timeline
1895 H. Royer uses high pressure to kill bacteria.
1899 Bert H. Hite at the West Virginia Agricultural
Experimental Station examined pressure effects on milk,
t f it
d
t bl
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 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.
2000 Range of salsas launched in the US market.
High hydrostatic pressure
• Foods "pasteurized" by HHP undergo pressures of
Foods pasteurized by HHP undergo pressures of
up to 80,000 psi at or near ambient temperatures
(under 45°C).
• Under these conditions, HHP is effective in
inactivating most vegetative pathogens commonly
found in the foods.
• Commercially available HHP-processed products in
E
d A i i
l d j i
j
j lli
t
Europe and Asia include juices, jams, jellies, meat
and yogurts.
• Consumers in this country can buy HPP-processed
guacamole and oysters.
High hydrostatic pressure
• There is significant commercial interest in
development of other products.
• Food processed by HHP reportedly has better
retention of flavor, texture, color, and nutrients.
• The processing cost is slightly higher (two to three
cents per pound) than for conventional processes
cents per pound) than for conventional processes.
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.
HHP processing
• High Pressure can kill microorganisms by
High Pressure can kill microorganisms by
interrupting with their cellular function
without the use of heat that can damage the
taste, texture, and nutritional value of the
food.
HHP processing
• The "mechanism" of high-pressure based bacteria kill is low
d d
t
t th f
ti
f
h
i
l
energy and does not promote the formation of new chemical
compounds, "radiolytic" by-products, or free-radicals.
• Vitamins, texture and flavor are basically unchanged.
• For example, enzymes can remain active in high pressure
HHP system
• This 35-liter high-pressure
b t h
it f
Fl
batch unit from Flow
International can process up to
700 lbs. an hour and is
designed for prepackaged
products such as bottled
juices.
• Units with capacities up to 300
p
p
liters are available.
• Food scientists are optimistic
about hydrostatic pressure's
ability to extend shelf life and
produce safe food
.
Industrial High Pressure Food Processors
Complete systems are offered for bulk and in container
processes.
P
ti
Applications for High Pressure Processing are
found in the areas of...
Preservation
Elimination or substantial reduction of spoilage
microorganisms and enzymes for shelf life
extension of refrigerated food products with superior
sensory quality,
e.g. juices, jams, guacamole, salsa,
meat & dairy products, seafood
(commercialized)
Acidified and low-acid shelf-stable products (under
development)
Food safety
Applications for High Pressure Processing are
found in the areas of...
Elimination of pathogens: e.g.
Listeria
in meat products,
Salmonella
in eggs and poultry,
Vibrio
in oysters
Hypotheses for vegetative cell inactivation...
- denaturation of proteins and enzymes
- damage of DNA replication & transcription
- solidification 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
• Juice tests have shown that food
Fruit Juice treated with HHP
Applications for High Pressure Processing are
found in the areas of...
Juice tests have shown that food
pathogens such as
salmonella
and
E.coli
0157:H7 can be effectively
destroyed without changing the
fruit juice's fresh, natural
characteristics.
• A pressure exposure of 80,000 psi
A pressure exposure of 80,000 psi
for 30 seconds can achieve a 3-5
log reduction of all of the
• Another example of food safety is the
Oyster treated by HHP
Applications for High Pressure Processing are
found in the areas of...
p y
destruction of Vibriobacteria 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 :
· Vibrio parahaemolyticusATCC 17803, ·Vibrio vulnificusATCC 27562,
· Vibrio choleareATCC 14035,
· Vibrio cholearenon-O:1 ATCC 14547, · Vibrio hollisaeATCC 33564
· Vibrio mimicusATCC 33653
(from: "D. Berlin, D. Herson, D. Hicks, and D. Hoover; Applied and Environmental Microbiology, June 1999“)
Oyster treated by HHP
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 production g p efficiency.
Applications for High Pressure Processing are
found in the areas of...
Styrofoam cup subjected to 40,000 psi, fruit pack (with juice) and sliced ham subjected to 80,000 psi.
Commercial High-Pressure Processed products
marketed in Japan, Europe and the United States
Guacamole & Salsas Avomex (Keller, TX)
Commercial High-Pressure Processed products
marketed in Japan, Europe and the United States
Commercial High-Pressure Processed products
marketed in Japan, Europe and the United States
Jams & Fruit Toppings
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
ESPUNA - Spain – sliced cooked ham
Texturization
Applications for High Pressure Processing are
found in the areas of...
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.
H
t
iti
d
Applications for High Pressure Processing are
found in the areas of...
Heat-sensitive compounds
HPP offers the unique potential to stabilize products
with heat-sensitive components (e.g. flavors,
nutrients, biologically active compounds).
Biotechnology
Specific enzymes
can be activated under pressure
leading to enhanced reaction rates and shorter
process times.
Thermally-assisted high-pressure lifts quality of shelf-stable
foods
Process Variables for Optimum Quality
Tempera-t Pressure Products ture
90°C 700 MPa Main meal entrees, meats, pasta dishes, most vegetables, sauces, cheese, soups, stews, flavored milk drinks
80°C 830 MPa Whole potatoes, most vegetables
70°C 1,000 MPa All potato products, all vegetables, seafood
60°C 1,240 MPa Eggs, milk
Effect of pressure is very similar to the effect
of temperature in thermal processes
Figure. Change in inactivation of Zygosaccharomyces bailiiwith pressure. Note that 345 MPa = 50,000 psi. (Enrique Palou, GRA, BSysE Dept., WSU)
Two things must be done.
Thermally-assisted high-pressure lifts quality of shelf-stable foods
What's needed to commercialize UHP for sterilizing shelf-stable
products?
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. That work is underway with the Dual Use Science & Technology (DUST) Program 2000 headed by Dr. Patrick Dunne at the U. S. Army Natick Soldier Center in Natick, Mass. Dual use refers to developing the technology for both military and industrial applications.
Second, we need commercial-size, inexpensive high-pressure vessels. Flow International Corp. (Kent, Wash.) is nearest to delivering that right now. They have a 215-liter vessel which is very close to all the critical parameters for delivering a sterile product. They're leading with the technology, and just need to build a vessel to order.