reddington architects

WE BU I L D YOUR DREAMS

TECHNOLOGY FACT SHEET

M I LD PROCE S S I NG T E CHNO LOG I E S

Cold plasma processing

Process based on a pulsed RF

discharge in gases to which an

electric charge has been applied

(nitrogen, argon, air) at atmospheric

pressure creating unsteady plasma

on treated surface

benefits

It is a non-thermal sterilization

and can be used for heat

sensitive packaging materials.

It is energy-efficient way with

a minimum of damage to the

product; disinfection on

places that are hard to reach 

Cannot be used for

foodstuff with high lipid

content and/or high

vitamin content;

 unwanted burns might

occur

obstacles

areas ofuse

Cooked ham, cheese,

legumes, dry fruits, eggs

& plastics (PP, PE & PET)

High pressure processing (HPP)

High pressure (levels of 600 MPa) is

applied to food products used for

microbial inactivation, stabilization,

structure modification and

preservation

benefits

Consumers perception as

environmental friendly, positive

to naturalness of the product;

health-related, taste-related

(products’ naturalness) and

environment-related (energy

efficient, waste free) benefits;

short processing time; simple

 implementation 

Consumers perception as

environmental friendly, positive to

naturalness of the product;

health-related, taste-related

(products’ naturalness) and

environment-related (energy

efficient, waste free) benefits;

short processing time; simple

 implementation 

obstacles

areas ofuse

Liquid, semi-liquid and

solid products, which are

in final or processing

package, e.g.

meat, fish, chicken, shellfi

sh, vegetable and fruit

products

Novel drying technologies

Superheated steam drying:

vapourization of water in product by

contact with superheated steam;

Freeze drying: dehydration process

where water or other solvents are

removed from frozen material

(freezing, primary 'sublimation' and

secondary 'desorption' drying)

benefits

Less invasive/harsh, more

environmentally friendly

compared to hot air drying up to

50-80%.; all dryer equipment for

hot air drying can also be used

for superheated steam; no need

of change of equipment;

increased shelf life; storage

stability of the product

System is more complex

(feeding and discharging of

product); operating costs;

reduced pressure in system - so

good sealing necessary.;

changed functional properties

of produced powder (stickiness,

solubility)

obstacles

areas ofuse

Wide range of products

(pulp, vegetables,

noodles, flour, meat);

heat sensitive products;

fruit and vegetable

juices; highly

thermosensitive

products

(microorganisms, cells,

active proteins); coffee,

herbs, soups

Novel heating technologies

IR: thermal processing, roasting,

drying, baking; attractive technique

for surface heating applications

benefits

Less harsh conditions for food,

maintaining natural structures;

reduction of processing time,

energy loss; extend shelf life of

product; uniform temperature in

product; high process control;

decrease flavour loss

Mainly efficient for solid products,

for surface heating only, lower

penetration power  obstacles

areas ofuse

Broad range of products:

fruits, vegetables, fish,

pasta, rice, pzza, bread,

biscuit, coffee, cacao,

cereals, nuts

Pulsed electric field (PEF)

By exposure to an external electrical

field a transmembrane potential is

induced across biological cell

membranes, resulting in membrane

permeabilization. 

benefits

Energy-efficient, waste free

technique; consumer perception

of technique positive; conserve

naturalness of product; easy

implementation into existing

line; short processing time; no

holding time required.

Industrial validation; acceptance;

high investment and maintenance

costs; not for solid materials;

electrochemical reasctions and

electrode erosion in processing

obstacles

areas ofuse

Used for liquid and semi-

liquid, pumpable

products. emulsions,

suspensions, for example:

soup, sauce, juice,

smoothie

Supercritical CO2 pasteurisation

Alternative non-thermal

pasteurisation technique; food is

contacterd with supercritical gas

(temperature and pressure above

critical level) for a certain amount of

time in batch/semi-

batch/continuous process

benefits

Improve the shelflife;

maintaining nutritional and

organoleptic properties; no loss

of nutrients or quality changes

(taste, aroma, vitamin); microbial

inactivation

High costs for apparatus; smaller

batch sizes than commercial scale;

legally must be regarded as novel

foods

obstacles

areas ofuse

Used for liquid foods

(liquid whole egg, juices,

puree, beer, milk, wine)

Vacuum dry heating

Use of vacuum combined with heat

can be effective method for drying

benefits

Lower moisture content can be

achieved compared to

conventional drying; suitable for

a wide spectrum of food; can

prevent oxidation of sensitive

products; lower energy

consumption

Not suitable for food with high

content of fat obstacles

areas ofuse

Suitable for a wide range

of food products

thanks for your time

KA TANA