ITP330 TEKNOLOGI BARU PENGOLAHAN PANGAN
Purwiyatno Hariyadi
[email protected]
Purwiyatno Hariyadi - Emerging New Processing Technology in Foods – ITP330
History of Food Process Engineering ww
www.ift.org
Worrld’s Pop pulation (billions)
Ref.: Original g C.J.K. Henry, y Proc. Nutrition Soc 56:855-863, 1997; 2011 IFIC Communication Summit – Dave Schmidt, “Alliance to Feed the Future, 24 May 2011
5 1976
4
1960
3
1930
2 1850
Introduction of Food technology
1 Hunter-Gatherer 4 million Years ago
10 000 Years ago
Agricultural
Industrial 1800 1900 2000
Purwiyatno Hariyadi - Emerging New Processing Technology in Foods – ITP330
History of Food Process Engineering • Fiber crates • Cellulose packaging
Worrld’s Pop pulation (billions)
• Gable-top, waxed milk 5
•
4
cartons • Sliced bread • Jell-O Regulations e.g. Food, Drug, and Cosmetic Act
1976
1960
1930s
3
1930
2 1850
Introduction of Food technology
1 Hunter-Gatherer 4 million Years ago
10 000 Years ago
Agricultural
Industrial 1800 1900 2000
Purwiyatno Hariyadi - Emerging New Processing Technology in Foods – ITP330
History of Food Process Engineering
•Automation Worrld’s Pop pulation (billions)
•Mass production 5
•Frozen foods 1976
•Vending machines
4
1960
1940s
3
1930
2 1850
Introduction of Food technology
1 Hunter-Gatherer 4 million Years ago
10 000 Years ago
Agricultural
Industrial 1800 1900 2000
Purwiyatno Hariyadi - Emerging New Processing Technology in Foods – ITP330
Worrld’s Pop pulation (billions)
History of Food Process Engineering •Frozen dinners •Foreign g foods •Food for bomb shelters •Frozen, ready-to-eat bakery goods •Targeted markets •Controlled-atmosphere Controlled atmosphere packaging
5 4
1976
1960
1950s
3
1930
2 1850
Introduction of Food technology
1 Hunter-Gatherer 4 million Years ago
10 000 Years ago
Agricultural
Industrial 1800 1900 2000
Purwiyatno Hariyadi - Emerging New Processing Technology in Foods – ITP330
History of Food Process Engineering •Diet foods •Process P control t l computers t Worrld’s Pop pulation (billions)
•Clean-in-place 5
•Aseptic canning 1976
•Drying improvements
4
1960
1960s
3
1930
2 1850
Introduction of Food technology
1 Hunter-Gatherer 4 million Years ago
10 000 Years ago
Agricultural
Industrial 1800 1900 2000
Purwiyatno Hariyadi - Emerging New Processing Technology in Foods – ITP330
History of Food Process Engineering •Energy efficiency •Water/waste W t / t utilization tili ti Worrld’s Pop pulation (billions)
•Membrane processing 5
•Health/organic foods 1976
•Environmentally robust
4
computers 1960
1970s
3
1930
2 1850
Introduction of Food technology
1 Hunter-Gatherer 4 million Years ago
10 000 Years ago
Agricultural
Industrial 1800 1900 2000
Purwiyatno Hariyadi - Emerging New Processing Technology in Foods – ITP330
History of Food Process Engineering •Dechemicalization
Worrld’s Pop pulation (billions)
•Automation •Aseptic processing
5
•Irradiation 4
1976
•Packaging
1960
1980s
3
1930
2 1850
Introduction of Food technology
1 Hunter-Gatherer 4 million Years ago
10 000 Years ago
Agricultural
Industrial 1800 1900 2000
Purwiyatno Hariyadi - Emerging New Processing Technology in Foods – ITP330
History of Food Process Engineering •Intelligent Packaging
Worrld’s Pop pulation (billions)
•Low Carb •Sachet Packaging
5
•Functional Foods 1976
4
1960
1990s
3
1930
2 1850
Introduction of Food technology
1 Hunter-Gatherer 4 million Years ago
10 000 Years ago
Agricultural
Industrial 1800 1900 2000
Purwiyatno Hariyadi - Emerging New Processing Technology in Foods – ITP330
Driving Force of Food Science/Food Technology
Worrld’s Pop pulation (billions)
+
•Safe •Wholesome Wh l •Nutritious •“Functional” •Green”
5 1976
4 3
•Cheap •Abundant •Available Available
1960 1930
2 1850
Introduction of Food technology
1 Hunter-Gatherer 4 million Years ago
10 000 Years ago
Agricultural
Industrial 1800 1900 2000
Purwiyatno Hariyadi - Emerging New Processing Technology in Foods – ITP330
Driving Force of Food Science/Food Technology
+
•Safe •Wholesome Wh l •Nutritious •“Functional” •Green”
•Cheap •Abundant •Available Available
Purwiyatno Hariyadi - Emerging New Processing Technology in Foods – ITP330
Driving Force of Food Science/Food Technology
•Alternatives Food Processing Technology
Food Technology Providing g better value of foods Purwiyatno Hariyadi - Emerging New Processing Technology in Foods – ITP330
http://www.fda.gov/Food/ScienceResearch/ResearchAreas/SafePracticesforFoodProcesses/ucm100158.htm
Purwiyatno Hariyadi - Emerging New Processing Technology in Foods – ITP330
Emerging Processing Technologies • • • • • • • • •
Microwave and Radio Frequency Ohmic and Inductive Heating High g Pressure Processing g Pulsed Electric Field High Voltage Arc Discharge Pulsed Light Ultraviolet Light Ultrasound X-Rays
http://www.fda.gov/Food/ScienceResearch/ResearchAreas/SafePracticesforFoodProcesses/ucm100158.htm
Purwiyatno Hariyadi - Emerging New Processing Technology in Foods – ITP330
Status of the Report on Technologies (1) FDA Questions
Technology Ohmic Heating
Microwave
Process Description
Well described
Well described
Mechanism of Activation
Well described
Well described
Critical C ii lF Factors and d Quantification
Wellll d W described ib d Hard to predict cold zone
Wellll d W described ib d Hard to predict cold zone
Process deviations
As in conventional thermal As in conventional thermal processing processing
Organizms of concern
As in conventional thermal As in conventional thermal processing i processing i
Indicator organizms
As in conventional thermal As in conventional thermal processing p g processing p g
Main reseacrh need
Prediction of cold zone
Prediction of cold zone and Uniformity of heating
Purwiyatno Hariyadi - Emerging New Processing Technology in Foods – ITP330
Status of the Report on Technologies (2) FDA Questions
Technology Ultra Sound
High Pressure
Process Description
Well described
Well described
Mechanism of Activation
Described
Well described
Critical C ii lF Factors and d Quantification
S Suggested d
Wellll d W described ib d Proposed Models
Process deviations
Not identified1
Well described
Organizms of concern
Not identified1
Identified
Indicator organizms
Not identified2
Suggested
Main reseacrh need
Multiple combination with other technologies
Validation kinetics Influence of synergistic processing conditions
1. Lack
of critical process factors quantification does not permit suggested responses to process deviations 2. Must identify pathogen of concern before indicators are finalized Purwiyatno Hariyadi - Emerging New Processing Technology in Foods – ITP330
Status of the Report on Technologies (3)
Purwiyatno Hariyadi - Emerging New Processing Technology in Foods – ITP330
PENGGUNAAN GEL MIKRO ((MICROWAVE/MW)) UNTUK KEPERLUAN INDUSTRI : Gelombang mikro Berpeluang Penggunaan MW Berdekatan dan perlu diatur mengganggu Tumpang tindih oleh badan proses p oses D Dengan ki kisaran yang berwenang, komunikasi Gelombang radio Mis. Di AS : Federal Communication Commission memperbolehkan p p 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 - Emerging New Processing Technology in Foods – ITP330
PEMANASAN DIELEKTRIK (& GEL MIKRO) dipantulkan oleh metal diserap (diubah menjadi panas) oleh dielektrik : internal heating (Molecular friction).
Oδ+// Generator ((Oscilator))
Bahan pangan
H δ+ δ+ H
H H
δ+ δ+
“Perub. Orientasi polarisasi” l i i”
O δ-
+/-
+ +
Ionic displacement
Purwiyatno Hariyadi - Emerging New Processing Technology in Foods – ITP330
Listrik
Konversi Energi
Panas
P = 2π(εo)( ε’) tan δE2f P = 5.56x10 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
Purwiyatno Hariyadi - Emerging New Processing Technology in Foods – ITP330
LOSS FACTOR ∈ε” = f (SUHU, FREKUENSI) Mashed Potatoes
35 30 Cooked carrots
25
120 100
20
80 60 40
15 10 H 2O
5 0
-20
0
20 SUHU (oC)
40
450 MHz
160 140
60
20 0 -20
900 MHz 2700 MHz 20
40
60
SUHU (oC)
Purwiyatno Hariyadi - Emerging New Processing Technology in Foods – ITP330
DAYA PENETRASI GEL MIKRO = d
λo d= 2π ε' tanδ λo = panjang j gelombang l b
Kedalaman penetrasi, d[=] cm Kadar air
εε’
915 MHz
2450 MHz
tinggi sedang g rendah
15 4 1,5
8,4 11,7 22,1
3,1 4,4 8,2
Purwiyatno Hariyadi - Emerging New Processing Technology in Foods – ITP330
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 p panas yang y g diproduksi p oleh pemanasan p gel g mikro : Q = PVΔt Q = (5.56 x 10-13 ε” E2 f)VΔt Jadi,, εε” -13 E2 f Δt ΔT = 5.56 x 10 ρc untuk pemanasan gel mikro yang sama, ΔT = ≈
ε”
= f (Komponen bahan pangan)
ρc homogenitas pemanasan = homogenitas bahan pangan Purwiyatno Hariyadi - Emerging New Processing Technology in Foods – ITP330
APLIKASI PEMANASAN GEL. MIKRO (UMUM): ( ) •Rumah tangga : microwave oven •Komersial 4Pemanasan tanpa merubah sifat-sifat dasar produk : thawing & defrosing (tempering)
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!)
Purwiyatno Hariyadi - Emerging New Processing Technology in Foods – ITP330
:
APLIKASI PEMANASAN GEL. MIKRO PADA PROSES PEMANGGANGAN Utama : ~ membantu proses pengeringan lanjut Proses pemanggangan dimulai dengan oven tradisional (mengg (mengg. udara panas) : Efektif untuk produk dengan kadar air tinggi Dengan semakin menurunnya kadar air : efektifitas oven menurun case hardening?! g g p gg g selanjutnya j y : Pengeringan/pemanggangan oven gel. Mikro mengeringkan bag dalam (tanpa “overcooked” di permukaan)) p Purwiyatno Hariyadi - Emerging New Processing Technology in Foods – ITP330
APLIKASI PEMANASAN GEL. MIKRO PADA PROSES THAWING : ☺ Konduktivitas p panas air < konduktivitas panas p es Proses pencairan : menurunkan proses pindah panas ☺ Loss factor air > loss factor es Proses pencairan : menaikan kadar air dan loss factor >>mempercepat proses pemanasan ☺ Problem : Pada bahan baku yang ukuran besar - proses pencairan tidak seragam - mengakibatkan overcooked pada bagian ttt
Purwiyatno Hariyadi - Emerging New Processing Technology in Foods – ITP330
APLIKASI PEMANASAN GEL GEL. MIKRO PADA PROSES DEFROSTING : Menaikan suhu produk beku: -20oC menjadi -3oC Untuk daging g g dan mentega g mempermudah p penanganan p g (slicing) ( g) 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 d l dalam box b (pengemas) ( ) Ruang yang diperlukan sedikit Ekonomis Purwiyatno Hariyadi - Emerging New Processing Technology in Foods – ITP330
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)
Purwiyatno Hariyadi - Emerging New Processing Technology in Foods – ITP330
APLIKASI PEMANASAN GEL. MIKRO PADA PROSES DEHIDRASI :
VS. PEMANASAN GELOMBANG MIKRO : Memanaskan M k b bahan h dari d i dalam d l : 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, dimana gel. Mikro akan tetap memanaskan daerah yang masih basah, tanpa mempengaruhi daerah/bagian yang sudah kering. Mahal Purwiyatno Hariyadi - Emerging New Processing Technology in Foods – ITP330
APLIKASI PEMANASAN GEL GEL. MIKRO : LAIN LAIN-LAIN LAIN Masih dalam taraf penelitian: Bl Blansir, i P Pasteurisasi, t i i St Sterilisasi ili i
PENGARUH GELOMBANG MIKRO TERHADAP BAHAN PANGAN : tidak ada pengaruh langsung pada mikroorganisme waktu proses menurun retensi gizi lebih baik (prinsip HTST)
Purwiyatno Hariyadi - Emerging New Processing Technology in Foods – ITP330
PEMANASAN OHMIC
elektroda BAHAN
S P = I2R P = I2ke-1 I = keEL-1
Power Supply
P : laju j jumlah j panas p yang y g diproduksi p 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 k t pemanasan ttergantung t pada d nilai il i ke bahan b h 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 Purwiyatno Hariyadi - Emerging New Processing Technology in Foods – ITP330
Arah perambatan panas, Q
Q(r) =
Pr 2
Pr 2 T − T0 = 4k r
2 ⎡ ⎛ r ⎞ ⎤ ⎢1 − ⎜ ⎟ ⎥ ⎝ R ⎠ ⎥⎦ ⎣⎢
k = konduktivitas panas Kenaikan suhu maksimum
Tmax
PR 2 − To = 4k
Kenaikan suhu rata rata--rata
PR 2 T − T0 = 8k Purwiyatno Hariyadi - Emerging New Processing Technology in Foods – ITP330
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. Jawab : G Gunakan k persamaan peningkatan suhu
Tmax Tmax
PR 2 − T0 = 4k I2R 2 k eE − T0 = = , I 4k ek L 2
⎛ k eE ⎞ 2 ⎟ R ⎜ ⎛ E 2R 2 L ⎝ ⎠ = ⎜⎜ Tmax − T0 = 2 4k ek 4L ⎝ Jadi Jadi, ⎛L ⎞ k E = 2⎜ ⎟ ⎝ R ⎠ k e T0
⎞⎛ k e ⎞ ⎟⎟⎜ ⎟ ⎠⎝ k ⎠
T0 ((Tmax − T0 )
Purwiyatno Hariyadi - Emerging New Processing Technology in Foods – ITP330
PERBANDINGAN ANTARA PEMANASAN GEL MIKRO DAN OHMIC Kriteria
Konduktivitas K d kti it listrik li t ik (siemen/m) Generasi Panas untuk medan listrik 20 V/m (W/cm3) Kenaikan suhu (oC/sec)
Pemanasan Gel Mikro 0 0.25 0.2525-4
1-16 0.250.25-4*
Pemanasan Ohmic 0 0.005 0.005005-1.2 12
0.02--5 0.02 0.004--1.2* 0.004
* kenaikan suhu di permukaan kaleng pada proses pemanasan retort adalah sekitar 0.2oC/sec
Purwiyatno Hariyadi - Emerging New Processing Technology in Foods – ITP330
PEMANASAN OHMIC VS GELOMBANG MIKRO Mirip dengan pemanasan gel. Mikro : K Konversi i enegii listrik li t ik menjadi j di energii panas Penetrasi panas/daya penetrasi : tidak terbatas Suhu S h dalam d l bahan b h pangan merata t (∇ (∇T ≈ 0) Tidak perlu “pengadukan” C Cocok k untuk t k memanaskan k b bahan h pangan cair i d dgn partikulat tik l t : sop dll.
Purwiyatno Hariyadi - Emerging New Processing Technology in Foods – ITP330
Nilai konduktivitas listrik beberapa bahan 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%, 19oC) + garam 0.2% + garam 0,55% 0 55% + garam 2%
0.037 0,041 0.17 0,42 0,34 13 1,3 4,3
Purwiyatno Hariyadi - Emerging New Processing Technology in Foods – ITP330
Purwiyatno Hariyadi - Emerging New Processing Technology in Foods – ITP330
High hydrostatic pressure Juga disebut
(Ultra) high pressure processing
Purwiyatno Hariyadi - Emerging New Processing Technology in Foods – ITP330
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 i d pressure effects ff t on milk, ilk meat, t ffruits it and d vegetables. t bl 1914 P. W. Bridgman coagulated egg albumen under high pressure. 1990 First commercial products like fruit juices juices, jams 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 US. 2000 Range of salsas launched in the US market.
Purwiyatno Hariyadi - Emerging New Processing Technology in Foods – ITP330
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 Pascal (Mpa). This is approximately 60,000 pounds per square inch inch.
Purwiyatno Hariyadi - Emerging New Processing Technology in Foods – ITP330
High hydrostatic pressure
• High Pressure can kill microorganisms by interrupting with their cellular function without ith t th the use off h heatt th thatt can damage d th the taste, texture, and nutritional value of the food food. Purwiyatno Hariyadi - Emerging New Processing Technology in Foods – ITP330
High hydrostatic pressure
• Th The "mechanism" " h i " off high-pressure hi h b based db bacteria t i kill iis llow energy and does not promote the formation of new chemical compounds, "radiolytic" y by-products, y or free-radicals. • Vitamins, texture and flavor are basically unchanged. p , enzymes y can remain active in high g p pressure • For example, produced orange juice. Purwiyatno Hariyadi - Emerging New Processing Technology in Foods – ITP330
High hydrostatic pressure ............ the system
Purwiyatno Hariyadi - Emerging New Processing Technology in Foods – ITP330
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 t i off refrigerated fi t d food f d products d t with ith superior i sensory quality, e.g. juices, jams, guacamole, salsa, meat & dairy products products, seafood (commercialized) Acidified and low-acid shelf-stable products (under development) Purwiyatno Hariyadi - Emerging New Processing Technology in Foods – ITP330
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, po ltr Vibrio in o oysters sters 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 Purwiyatno Hariyadi - Emerging New Processing Technology in Foods – ITP330
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 y destroyed y without changing the fruit juice's fresh, natural characteristics. A pressure exposure of 80 80,000 000 psi for 30 seconds can achieve a 3-5 log reduction of all of the pathogens of concern in fresh j i juice
Purwiyatno Hariyadi - Emerging New Processing Technology in Foods – ITP330
High hydrostatic pressure Applications for High Pressure Processing are found in the areas of...
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, · 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“)
Purwiyatno Hariyadi - Emerging New Processing Technology in Foods – ITP330
High hydrostatic pressure Applications for High Pressure Processing are found in the areas of...
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 g labor and increasing g production efficiency.
Purwiyatno Hariyadi - Emerging New Processing Technology in Foods – ITP330
High hydrostatic pressure Applications for High Pressure Processing are found in the areas of...
Styrofoam cup subjected to 40,000 psi, sliced ham, and fruit pack (with juice) subjected to 80,000 psi.
Purwiyatno Hariyadi - Emerging New Processing Technology in Foods – ITP330
High hydrostatic pressure Applications for High Pressure Processing are found in the areas of...
Texturization 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 textures.
Purwiyatno Hariyadi - Emerging New Processing Technology in Foods – ITP330
High hydrostatic pressure Applications for High Pressure Processing are found in the areas of... Heat-sensitive compounds HPP offers ff th the unique i potential t ti l tto stabilize t bili products d t with heat-sensitive components (e.g. flavors, nutrients biologically active compounds) nutrients, compounds). Biotechnology Specific enzymes can be activated under pressure leading to enhanced reaction rates and shorter process times. ti Purwiyatno Hariyadi - Emerging New Processing Technology in Foods – ITP330
High hydrostatic pressure
Jams & Fruit Toppings (Japan) Purwiyatno Hariyadi - Emerging New Processing Technology in Foods – ITP330
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 li d cooked k dh ham Purwiyatno Hariyadi - Emerging New Processing Technology in Foods – ITP330
High hydrostatic pressure Examples of Food products in the USA
Purwiyatno Hariyadi - Emerging New Processing Technology in Foods – ITP330
High hydrostatic pressure Effect of pressure is very similar to the effect of temperature in thermal processes
Figure. Change in inactivation of Zygosaccharomyces bailii with pressure. Note that 345 MPa = 50,000 psi. (Enrique Palou, GRA, BSysE Dept., WSU)
Purwiyatno Hariyadi - Emerging New Processing Technology in Foods – ITP330
High hydrostatic pressure Thermally-assisted y high-pressure g p lifts quality q y of shelf-stable foods Process Variables for Optimum Quality P Pressure
P d t Products
90°C
700 MPa MP
Main meal entrees, meats, pasta dishes, most vegetables, sauces, cheese, soups, stews, flavored milk drinks
80°C 80 C
830 MPa
Whole potatoes, potatoes most vegetables
70°C
1,000 MPa
All potato products, all vegetables, seafood
60°C
1,240 MPa
Eggs, milk
TemperaT ture
Source: Richard S. Meyer, PhD, Washington Farms, Inc. Purwiyatno Hariyadi - Emerging New Processing Technology in Foods – ITP330
High hydrostatic pressure Thermally-assisted y high-pressure g p lifts quality q y 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. l
Purwiyatno Hariyadi - Emerging New Processing Technology in Foods – ITP330