Novel techniques of food processing
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NOVEL TECHNIQUES OF FOOD PROCESSING
SUBMITTED BY:AAKRITI
GFT/115201
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Electro-heating, High voltage electrical discharge
HPP, High intensity light, Ultrasound MAP, Active packaging Jet impactation Gamma radiation, X-rays LASERS and MASERS Microfiltration Cryogenic thermal shock Immobilized enzymes Ozone Nitrous oxide
LIST OF NOVEL MINIMAL PROCESSING TECHNOLOGIES
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Classification
THERMAL Ohmic heating Microwave heating Radiofrequency
heating Infrared heating Inductive heating
NON-THERMAL High pressure
processing Pulsed electrified field Ultrasound High intensity light Pulsed X-rays Gamma radiation MAP Membrane technology
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Short electric pulses (20-80kV, microseconds) Alternative of thermal pasteurization Used for liquid and semi-liquid food products Microbial inactivation:- Electroporation Factors affecting:- electric field strength,
treatment time, cell size, growth phase Products with no air bubbles, low electrical
conductivity and easily pumpable Stored: refrigeration Components:- Pulse generator, treatment
chamber, control & data acquisition
PULSED ELECTRIFIED FIELD
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Sound waves, frequency >16 kHz Principle:- Intracellular cavitations Types:- high frequency low energy, low frequency high energy,
power ultrasound Requirements:- a liquid medium, source of high energy vibration Applications:- a) Physical-freezing, degassing, crystallization,
extraction, filtration, drying, homogenization/emulsification, extrusion, cleaning
b) Chemical- oxidative ageing, enzymatic activity, bacteriocidal, effluent treatment, living cell
Microbial destruction Designs- Ultrasonic bath, probe system, reaction vessel, liquid
whistle, resonating type
ULTRASONICATION
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Isostatic principle Food subjected to high hydrostatic pressure
(100-800MPa for 1 sec to 30 min) Instantaneous and uniform Independent of food size, shape,
composition 3ºC rise in temp per 100MPa Inactivation depends on temp C. botulinum spores (500-700MPa, 90-
100ºC) Order of resistance:- Spores>gram +ve >gram -ve
HIGH PRESSURE PROCESSING
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Effects of high hydrostatic pressure:- a) Cell enveloped related effect b) Pressure induced cellular changes c) Biochemical aspect d) Genetic mechanism △V=2.3 R T [Log Kp1-Log Kp0]/[P1-P0] Applications:- enzyme inactivation, gel
formation, protein denaturation, tenderization of meat, tempering of chocolate
Components:- pressure vessel, pressure generating system, temp controller
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ITU (915±13MHz and 2450±50MHz) Similar to visible light Non ionizing radiation Depends on:-size, shape, dielectric constant Penetration depth is inversely proportional to
frequency Penetration depth- dielectric constant & the loss
factor of food. Lower the loss factor, greater the penetration Mechanism:- ionic polarization, dipole rotation Mechanism of microbial destruction Components:- power supply, magnetron, wave
guide, stirrer, oven capacity
MICROWAVE HEATING
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Electrical energy is dissipated into heat Also called electrical resistance heating, Joule
heating, or electro-heating. Volumetric heating
△P=△U2/△Ω=σE2△A△Z=σE2△V Liquid foods, soups, fruit slices in syrups,
sauces, heat sensitive liquids, proteinaceous foods
Every 120ºC rise in temp causes 2-3 times fall in resistance
Rapid heating 1ºC/sec
OHMIC HEATING
)U( = Q 2
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An evolving field Better potential Equipment cost (though coming down) still
is a major limiting step Process documentation, verification
procedures need to be worked out for government approval to assure safety (adequate processing)
CONCLUSION
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THANKS !!!!!
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