Food Process Engineering

11/12/2011 MPTP-Dept ITP/Ifateta-PB

http://seafast.ipb.ac.id/academic-lectures/311-itp-506-isu-mutakhir-teknologi-pangan/

ITP 506 Issue Mutakhir Industri Pangan g


Current Issues & Development on Food Technology/ Food Process Engineering Purwiyatno Hariyadi MPTP – IPB

Purwiyatno Hariyadi/Isue Mutakhir Industri Pangan- new tech??

Purwiyatno Hariyadi/Isue Mutakhir Industri Pangan- new tech

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What is Food Science/Food Technology ww

www,ift.org g Food Science Food Science is the discipline in which biology, physical sciences, and engineering are used to study the nature of foods, the causes of their deterioration, and the principles underlying food processing.

Food Technology Food Technology is the application of food science to the selection, preservation, processing, packaging, distribution, and use of safe, nutritious, and wholesome food. MPTP – IPB


What is Food (Process) Engineering? • Food engineering is a broad field that is concerned with the application of engineering principles and concepts to the handling, manufacturing, processing and distribution of foods. • This relatively new branch of engineering encompasses the knowledge required to design processes and d systems t for f an efficient ffi i t food f d chain h i extending from the producer to the consumer • (R P Singh, Professor of Food Engineering, University of California at Davis) MPTP – IPB



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What is Food (Process) Engineering? • Food process engineering is concerned with feasibility and practicality, that is, will something work and how much will it cost?

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•

Food engineers are educated to analyze, synthesize, y design, g and operate p complex p systems that manipulate mass, energy, and information to transform material and energy into useful form

•

(Valentas, Levine and Clark, 1991). Purwiyatno Hariyadi/Isue Mutakhir Industri Pangan- new tech??

TUJUAN ???? • • • • • • • •

Memperpanjang keawetan (long shelf life) life) Ketersediaan lebih lama Mudah (convenience convenience)) Penampakan lebih baik Tekstur lebih baik Flavor lebih baik Gizi lebih baik Aman - mikrobiologi mikrobiologi,, kimia kimia,, fisik fisik,, psikologis

•

????

Food Technology Providing better value of foods MPTP – IPB



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TUJUAN ????



TUJUAN ????




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TUJUAN ???? = f(banyak faktor) Konsep (value) Industry?

• Bahan mentah berkualitas rendah mutu rendah penanganan sembarangan, sembarangan, dll

• Proses P P Pengolahan l h yang jjelek l k sanitasi kurang baik praktek pengolahan kurang baik, dll

• Pengemasan yang tidak baik pemilihan pengemas salah proses pengemasan kurang baik, dll

• Penyimpanan/distribusi/ display kurang baik pengendalian suhu tidak baik pengendalian kelembaban kurang penanganan tidak baik, dll MPTP – IPB


Berbagai Food (Process) Engineering Untuk Pengawetan • For better value of foods • • • • • •

Pemanasan Pendinginan Pengeringan Fermentasi Pengaturan pH Penambahan bahan pengawet

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Berbagai Food (Process) Engineering Untuk Pengawetan • For better value of foods • Pemanasan

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Penemuan api Pengolahan dengan suhu tinggi Merupakan salah satu teknik pengawetan yang sangat populer


PENGOLAHAN DENGAN SUHU TINGGI - memasak makanan/ makanan/cooking cooking -1810 : Nicholas Appert pp - ilmu pengawetan makanan

Appertization MPTP – IPB



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PENGOLAHAN DENGAN SUHU TINGGI Mik Mikroba b penyebab kebusukan Makhluk hidup tidak dapat tumbuh pada lingkungan yyang g ekstrim Mikroba akan mati jika lingkungan di sekitarnya tidak mendukung Cara mengendalikan yang paling mudah adalah dengan mengatur suhu MPTP – IPB


THERMAL STERILIZATION OF FOODS CANNING : Conventional Heat processing/Sterilization

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Dasar Kinetika Optimasi Pengolahan Pangan dengan Panas dN = −kN dt

Pers. 1

⎛ k ⎞ ⎟t log N = log N0 - ⎜ ⎝ 2,303 ⎠

Pers. 2

k=Ae

Pers. 3

E ⎞ ⎛ -Ea ⎜ ⎟ ⎝ RT ⎠

⎛ Ea ⎞ ⎛ 1 ⎞ ⎟⎜ ⎟ log k = log A - ⎜ ⎝ 2,303 R ⎠ ⎝ T ⎠ Dimana,, Dimana

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N N0 t A Ea R k T

Pers. 4

: kuantitas (jumlah jumlah//konsentrasi) konsentrasi) substrat atau m.o : kuantitas awal : periode (lama) reaksi : konstanta Arrhenius (faktor (faktor frekuensi) frekuensi) : energi aktivasi : konstanta gas : konstanta laju reaksi : suhu mutlak (dalam K) Purwiyatno Hariyadi/Isue Mutakhir Industri Pangan- new tech??

Log k

Kemiringan = -Ea1/R

1 1/T Pengaruh suhu thd kecepatan reaksi ? MPTP – IPB



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Ketahanan berbagai komponen pangan terhadap suhu Komponen

Nilai Z (oF)

Nilai Ea (Kcal/mol)

Nilai D121 (menit menit))

Vitamin

44 - 55

20 - 30

100 - 1000

Citarasa, Citarasa, tekstur,, tekstur flavor

45 - 80

10 - 30

5 - 500

Sel vegetatif

8 - 12

100 - 120

0.002 - 0.02

S Spora

12 - 22

53 - 83

0 1 - 5.0 0.1 50

Lund (1977)

Ingat : MPTP – IPB

k ………..….> D Ea …………> Z Purwiyatno Hariyadi/Isue Mutakhir Industri Pangan- new tech??

Log k

Kemiringan = -Ea2/R; Ea1>Ea2

Kemiringan = -Ea1/R

1 1/T Pengaruh suhu thd kecepatan reaksi ? MPTP – IPB



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KINETIKA Kurva Kematian Termal pada Suhu Konstant, T1 T1

D1 D1

T2>T1

Bagaimana jika suhu pemanasan pada T2 >T1??? Semakin tinggi T .......> semakin kecil nilai D D=f(T) Purwiyatno Hariyadi/Isue Mutakhir Industri Pangan- new tech??

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KINETIKA

............>D

= f(T) Secara empiris:

log

D 121 .1 - T = D0 Z ⎡ 121.1 - T ⎤ ⎢ ⎥ Z ⎦

D = D0 10 ⎣

Nilai Z adalah perubahan suhu (ΔT) yang diperlukan untuk mengubah nilai D sebesar 1 siklus log Nilai Z = 18oF = ? oC

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KINETIKA D dan Z

............>

2 parameter kinetika

.................>

perlu selalu diketahui dua-duanya!

Misal Mikroba A mempunyai DA,250F = 0.5 menit Mikroba oba B mempunyai e pu ya DB,250F e t B 250F = 1 menit Apa artinya? 10000

ZA = 10oC; ZB = 20oC 80.1 90.1 101.1 111.1 121.1 131.1 141.1 151.1 161.1

5000 500 50 5 0.5 0.05 0.005 0.0005 0.00005

B

1000

DB (Menit) 100 10 1 0.1 0.01

DA=DB

DA
A

100

Nilai D (menit)

Suhu (C) DA (menit)

DA>DB

10 1 0.1

0.01 0.001 0.0001 0.00001 0

50

100

150

200

Suhu (oC) MPTP – IPB


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Optimasi Proses Termal

Suhu : Tinggi Waktu : Singkat Syarat: Proses pindah panas (pemanasan/pendinginan) dengan cepat

Pengalengan Konvensional: - h, k rendah - pengaruh bahan pengemas

Teknik/Kiat “BARU”

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Kiat-kiat baru: KiatTeknik Sterilisasi/Pasteurisasi Mutakhir? Arah

Proses sterilisasi yang sinambung: Aseptic Processing

Pemanasan Langsung Steam Injection Steam Infusion Di(electric) & Microwave heating Etc :

Pemanasan Tidak Langsung • Pemilihan dan optimasi HE

http://www.fda.gov/Food/ScienceResearch/ResearchAreas /SafePracticesforFoodProcesses/ucm100158.htm MPTP – IPB


ASEPTIC THERMAL PROCESSING*)

*) diusahakan ada kuliah tamu : Tetrapak MPTP – IPB



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ASEPTIC THERMAL PROCESSING KEUNTUNGAN: • Proses sinambung • Pemanasan dan pendinginan lebih cepat (tidak (tidak ada penghalang panas oleh pengemas) pengemas) • Lebih hemat energi • Pilihan bahan pengemas lebih bervariasi • “CIP”

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PROFIL LAJU ALIRAN → SHP: COLDEST POINT ALIRAN LAMINAR, Re < 2100 Vmax = 2 v

ALIRAN TURBULEN, Re < 4000 Vmax = F (Re)

v Re V> 10000, 0 . 82 = 0.036 log (Re) +~ 0.662 V max Vmax

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NON - NEWTONIAN ?

⎛ dV ⎞ τ = K⎜ ⎟ ⎝ dr ⎠ − Dn v 2 nρ ⎛ n ⎞ 3 −n ⎜ ⎟ 2 K ⎝ 1 + 3n ⎠ n

ReG =

Generalized Re

Untuk aliran laminar:

v Vmax

⎛ 1+ n ⎞ =⎜ ⎟ ⎝ 1 + 3n ⎠


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FDA:

Perhitungan Proses Termal; letalitas hanya didasarkan pada pemanasan pada Holding Tube

Positive Displ. Pump

Sumber Uap Panas SSHE

Produk Mentah

Holding Tube SSHE Produk Steril

Tho

Sumber Air Dingin MPTP – IPB



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LETALITAS:

t

F= 10 Tho = L=

min ⎡ 250 − Tho ⎤ ⎢ ⎥ Z ⎣ ⎦

1

= 10

⎡ 250 − Tho ⎤ ⎢ ⎥ Z ⎣ ⎦

L 2v

Suhu pada Holding Tube (diukur pada “outlet”) Panjang Holding Tube


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ILUSTRASI Diketahui: 140oC

D121.1 = 1 menit Z = 10oC Cek: Apakah kondisi sterisasi komersial telah tercapai? (Proses 12 D)

Jawab : Proses 12 D → Fo = 12 D121.1 F0 = 12 menit

0

F0=

5

15

23 Waktu (detik)

F0=

t min ⎛ 121.1 − Tho ⎞ ⎟ 10⎜ Z ⎝ ⎠

10 dt = 776.2 dt = 12.9 menit ⎛ 121.1- 140 ⎞ 10⎜ ⎟ 10 ⎝ ⎠

∴ Sterilisasi komersial telah tercapai MPTP – IPB



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PEMANASAN LANGSUNG DENGAN CULINARY STEAM • STEAM INJECTION • STEAM INFUSION Rule of Thumb → Pengenceran ≈ 10% → Formulasi → Evaporasi

+ –

Low initial cost Pemanasan sangat cepat (instaneously!) Pergerakan minimum Keperluan ruang minimum No moving g part p Pengenceran Culinary Steam:

Boiler? Pengendalian “Boiler Chemical” Sulit Pengendalian T: aspek Trial & Erros

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Trend of Alternative Food Processing Technologies …… ift’s report http://www.fda.gov/Food/ScienceResearch/ResearchAreas/SafePracticesforFoodProce sses/ucm100158.htm

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http://www.fda.gov/Food/ScienceResearch/ResearchAreas/SafePracticesforFoodProcesses/ucm100158.htm MPTP – IPB



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Alternative Food Processing Technologies • • • • • • • • •

Microwave and Radio Frequency Ohmic and Inductive Heating High Pressure Processing Pulsed Electric Field High Voltage Arc Discharge Pulsed Light g Ultraviolet Light Ultrasound X-Rays

http://www.fda.gov/Food/ScienceResearch/ResearchAreas/SafePracticesforFoodProcesses/ucm100158.htm MPTP – IPB


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PENGGUNAAN GEL MIKRO (MICROWAVE/MW) UNTUK KEPERLUAN INDUSTRI : Gelombang mikro Berpeluang Penggunaan MW Berdekatan dan perlu diatur mengganggu Tumpang tindih oleh badan proses Dengan kisaran yang berwenang, komunikasi Gelombang radio Mis. Di AS : Federal Communication Commission memperbolehkan pemakaian 4 frekuensi MW : 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 Purwiyatno Hariyadi/Isue Mutakhir Industri Pangan- new tech??

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PEMANASAN DIELEKTRIK (& GEL MIKRO) dipantulkan oleh metal diserap (diubah menjadi panas) oleh dielektrik : internal heating (Molecular friction).

δ Oδ+/Generator (Oscilator)

Bahan pangan

H δ+ δ+ H

Hδ+ H

δ+

“Perub. Orientasi polarisasi”

Oδ-

+/-

+ +

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Ionic displacement



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Konversi Energi

Listrik

Panas

P = 2π(ε ( o)( ε’)) tan δE2f P = 5.56x10-13 (ε’) tan δE2f 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 Σ dipole) δ = loss angle E = kekuatan medan listrik [=] volts/m f = frekuensi (hz, s-1) ε’ tan δ = ε’’ = loss factor


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LOSS FACTOR ∈ε” = f (SUHU, FREKUENSI) Mashed Potatoes

35 140

Cooked carrots

25

120

20

100

15

80 60

10 H2O

5 0

450 MHz

160

30

-20

0

20

40

60

40

900 MHz

20

2700 MHz MH

0 -20

SUHU (oC)

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20

40

60

SUHU (oC)



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DAYA PENETRASI GEL MIKRO = d

d=

λo 2π ε' tanδ

λo = panjang gelombang

Kedalaman penetrasi, d[=] cm Kadar air

ε’

915 MHz

2450 MHz

tinggi sedang rendah

15 4 1,5

8,4 11,7 22,1

3,1 4,4 8,2


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PENINGKATAN 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” E2 f)VΔt Jadi, ε” E2 f Δt ΔT = 5.56 x 10-13 ρc c untuk pemanasan gel mikro yang sama, ΔT = ≈

ε”

= f (Komponen bahan pangan) ρc homogenitas pemanasan = homogenitas bahan pangan MPTP – IPB



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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 Purwiyatno Hariyadi/Isue Mutakhir Industri Pangan- new tech??

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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 kering Contoh : Pasta - waktu pengeringan turun dari 8 jam menjadi 90 menit - jumlah bakteri 15 kali lebih kecil - tidak mengalami case hardening Biji-bijian : terutama untuk Benih - meningkatkan laju germinasi

Mengeringkan bagian dalam (tanpa overcooked dipermukaan) MPTP – IPB



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APLIKASI PEMANASAN GEL. MIKRO (UMUM): •Rumah tangga : microwave oven •Komersial 4Pemanasan tanpa merubah sifat-sifat dasar produk : th i & defrosing thawing d f i (tempering) (t i )

4Pemanasan dengan merubah sifat-sifat dasar produk : Pengembangan adonan & pemanggangan Pemblansiran buah/sayuran : inativasi enzim Pemasakan (cooking) Roasting (untuk kacang-kacangan)

4Pengeringan : Dehidrasi pada tekanan normal Dehidrasi pada tekanan vakum

4Inaktivasi Mikroba :

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

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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?! Pengeringan/pemanggangan selanjutnya : oven gel. Mikro mengeringkan bag dalam (tanpa “overcooked” di permukaan) MPTP – IPB



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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 p p proses p pemanasan p >>mempercepat ☺ Problem : Pada bahan baku yang ukuran besar - proses pencairan tidak seragam - mengakibatkan overcooked pada bagian ttt

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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 MPTP – IPB



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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)

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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, foods dimana gel. Mikro akan tetap memanaskan daerah yang masih basah, tanpa mempengaruhi daerah/bagian yang sudah kering. Mahal MPTP – IPB



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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 retensi gizi lebih baik (prinsip HTST)


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PEMANASAN OHMIC

elektroda BAHAN

S P = I2 R P=

I2ke-1

I = keEL-1

Power Supply

P : laju jumlah panas yang diproduksi per satuan volume (W.m-3) E : kekuatan medan listrik (Volt cm-1) ke : konduktivitas listrik (ohm-1/m, S/m) I : densitas arus listrik (amps/m2) R : tahanan listrik (ohm-1)

- kecepatan pemanasan tergantung pada nilai ke bahan pangan - ke bahan pangan =f(kadar air, garam ionik dan asam) - ke bahan pangan cair >> ke bahan padat - minyak dan lemak mempunyai nilai ke sangat rendah MPTP – IPB



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Arah perambatan panas, Q

Q(r) =

Pr 2

T − T0 = r

P 2 Pr 4k

2 ⎡ ⎛ r ⎞ ⎤ − ⎢1 ⎜ ⎟ ⎥ ⎝ R ⎠ ⎥⎦ ⎢⎣

k = konduktivitas panas Kenaikan suhu maksimum

Tmax − To =

PR 2 4k

Kenaikan suhu ratarata-rata

T − T0 = MPTP – IPB

PR 2 8k


Contoh : Sebuah bahan berbentuk silinder dengan diameter 2R dan panjang L. Berapa Δ voltase (E) yang perlu diberikan supaya terjadi peningkatan suhu di pusat bahan sebesar (Tmax-T0)oC, dimana suhu awal = T0. J Jawab b: Gunakan persamaan peningkatan suhu

PR 2 4k I2R 2 kE − T0 = , I= e 4k ek L

Tmax − T0 = Tmax

2

⎛ k eE ⎞ 2 ⎜ ⎟ R ⎛ E2R 2 L ⎝ ⎠ = ⎜⎜ Tmax − T0 = 2 4k ek ⎝ 4L Jadi, ⎛L ⎞ k E = 2⎜ ⎟ ⎝ R ⎠ k e T0 MPTP – IPB

⎞⎛ k e ⎞ ⎟⎟⎜ ⎟ ⎠⎝ k ⎠

T0 (Tmax − T0 )



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PERBANDINGAN ANTARA PEMANASAN GEL MIKRO DAN OHMIC Kriteria

Pemanasan Gel Mikro

Konduktivitas listrik (siemen/m)

0.25 0.25--4

Generasi Panas untuk medan listrik 20 V/m (W/cm3)

1-16

Kenaikan suhu (oC/sec)

0.25 0.25--4*

Pemanasan Ohmic 0.005 0.005--1.2

0.02 0.02--5 0.004 0.004--1.2*

* kenaikan suhu di permukaan kaleng pada proses pemanasan retort adalah sekitar 0.2oC/sec

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Vs PEMANASAN OHMIC & GELOMBANG MIKRO Mirip dengan pemanasan gel. Mikro : Konversi enegi listrik menjadi energi panas Penetrasi panas/daya penetrasi : tidak terbatas Suhu dalam bahan pangan merata (∇ (∇T ≈ 0) Tidak perlu “pengadukan” Cocok untuk memanaskan bahan pangan cair dgn partikulat : sop dll.

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Nilai konduktivitas listrik beberapa bahan

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Bahan

nilai ke (s/m)

Air murni (25oC) Asam sulfat (25oC)

5,7x10-6 1

kentang(19oC) wortel (19oC) kacang kapri (19oC) daging sapi (19oC) Larutan pati (5 (5,5%, 5% 19oC) + garam 0.2% + garam 0,55% + garam 2%

0.037 0,041 0.17 0,42 0,34 1,3 4,3



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KONFIGURASI SISTEM PEMANAS OHMIC

Elektroda 4

Elektroda 3

Elektroda 1

Elektroda 2

Elektroda 2

Elektroda 1

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High hydrostatic pressure

(Ultra) high pressure processing MPTP – IPB


High 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, 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. guacamole in the US and sliced cooked 1997 Market introduction of g ham in Spain. 1999 Oysters introduced in the US. 2000 Range of salsas launched in the US market.

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High hydrostatic pressure • Foods "pasteurized" 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 Europe and dA Asia i iinclude l d jjuices, i jjams, jjellies, lli meatt and yogurts. • Consumers in this country can buy HPP-processed guacamole and oysters.

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• 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 processes.

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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 g Pascal ((Mpa). p ) This is approximately 60,000 pounds per square inch.

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• 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. MPTP – IPB



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• The "mechanism" of high-pressure based bacteria kill is low energy and dd does nott promote t the th formation f ti off new chemical h i l compounds, "radiolytic" by-products, or free-radicals. • Vitamins, texture and flavor are basically unchanged. • For example, enzymes can remain active in high pressure produced orange juice. MPTP – IPB


High hydrostatic pressure ............ the system • This 35-liter high-pressure 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 liters are available. • Food scientists are optimistic about hydrostatic pressure's ability to extend shelf life and produce safe food. MPTP – IPB



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High hydrostatic pressure ............ the system

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High hydrostatic pressure Industrial High Pressure Food Processors Complete systems are offered for bulk and in container processes.

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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 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) MPTP – IPB


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 poultry, Vibrio in oysters Hypotheses for vegetative cell inactivation... - denaturation of proteins and enzymes - damage d off DNA replication li i & transcription i i - 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 MPTP – IPB



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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 without changing g g the fruit jjuice's fresh,, natural characteristics. • 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 juice MPTP – IPB



Oyster treated by HHP • Another example of food safety is the destruction of Vibrio bacteria 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 parahaemolyticus ATCC 17803, 17803 · Vibrio vulnificus ATCC 27562, · Vibrio choleare ATCC 14035, · Vibrio choleare non-O:1 ATCC 14547, · Vibrio hollisae ATCC 33564 · Vibrio mimicus ATCC 33653 (from: "D. Berlin, D. Herson, D. Hicks, and D. Hoover; Applied and Environmental Microbiology, June 1999“) MPTP – IPB



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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 production efficiency.

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

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Texturization As an alternative to heat processing texturization can be accomplished by exposing protein (e.g. egg, whey, soy) y) and hydrocolloid y ((e.g. g p pectin,, starch)) solutions to hydrostatic pressure. The resulting gels are characterized by uniquely different textures.

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High hydrostatic pressure 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. MPTP – IPB



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High hydrostatic pressure Commercial High-Pressure Processed products marketed in Japan, Europe and the United States

Guacamole & Salsas Avomex (Keller, TX) MPTP – IPB



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Jams & Fruit Toppings (Japan) MPTP – IPB


High hydrostatic pressure Examples of products commercialised in Europe and treated on HYPERBAR installations supplied by ACB

ULTI / PAMPRYL (Groupe PERNODRICARD) - France freshey squeezed fruit juice Fresh pressed

ESPUNA - Spain – sliced cooked ham MPTP – IPB



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

Figure. Change in inactivation of Z Zygosaccharomyces h b ilii with bailii ih pressure. Note that 345 MPa = 50,000 psi. (Enrique Palou, GRA, BSysE Dept., WSU)


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High hydrostatic pressure Thermally-assisted high-pressure lifts quality of shelf-stable foods Process Variables for Optimum Quality Pressure

Products

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

Temperature

Source: Richard S. Meyer, PhD, Washington Farms, Inc. MPTP – IPB



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High hydrostatic pressure Thermally-assisted high-pressure lifts quality of shelf-stable foods What's needed to commercialize UHP for sterilizing shelf-stable products?

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 highpressure vessels.

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ITP 506 Issue Mutakhir Industri Pangan g

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Food Process Engineering

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