Mild processing technologies - KATANA

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reddington architects TECHNOLOGY FACT SHEET

Transcript of Mild processing technologies - KATANA

Page 1: Mild processing technologies - KATANA

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

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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

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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

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areas ofuse

Cooked ham, cheese,

legumes, dry fruits, eggs

& plastics (PP, PE & PET)

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High pressure processing (HPP)

High pressure (levels of 600 MPa) is

applied to food products used for

microbial inactivation, stabilization,

structure modification and

preservation

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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

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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

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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)

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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

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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

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Novel heating technologies

IR: thermal processing, roasting,

drying, baking; attractive technique

for surface heating applications

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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

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areas ofuse

Broad range of products:

fruits, vegetables, fish,

pasta, rice, pzza, bread,

biscuit, coffee, cacao,

cereals, nuts

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Pulsed electric field (PEF)

By exposure to an external electrical

field a transmembrane potential is

induced across biological cell

membranes, resulting in membrane

permeabilization. 

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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

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areas ofuse

Used for liquid and semi-

liquid, pumpable

products. emulsions,

suspensions, for example:

soup, sauce, juice,

smoothie

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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

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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

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areas ofuse

Used for liquid foods

(liquid whole egg, juices,

puree, beer, milk, wine)

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Vacuum dry heating

Use of vacuum combined with heat

can be effective method for drying

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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

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areas ofuse

Suitable for a wide range

of food products

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thanks for your time

KA TANA