Trend of Trend of Alternative Food Processing Technologies ift s report

02/02/2011 ITP730-Dept ITP/IPB

Trend of Alternative Food Processing Technologies …… ift’s report

Purwiyatno Hariyadi/Alternative Food Processing Technologies – 2010-2011

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

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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


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

δ OδH δ+ δ+ H

+/Generator (Oscilator)

Bahan pangan

Hδ+ H

δ+

“Perub. Orientasi polarisasi”

Oδ-

+/-

+ +

Listrik

Konversi Energi

Ionic displacement

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 SUHU

40

60

40

900 MHz

20

2700 MHz MH

0 -20

(oC)

20

40 SUHU

60

(oC)

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

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


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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)

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)

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

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

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

Arah perambatan panas, Q

Q(r) =

Pr 2

P 2 Pr T − T0 = 4k r

2 ⎡ ⎛ r ⎞ ⎤ ⎢1 − ⎜ ⎟ ⎥ ⎝ R ⎠ ⎥⎦ ⎢⎣

k = konduktivitas panas Kenaikan suhu maksimum

Tmax − To =

PR 2 4k

Kenaikan suhu ratarata-rata

T − T0 =

PR 2 8k


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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

Tmax Tmax

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

2

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

⎞⎛ k e ⎞ ⎟⎟⎜ ⎟ ⎠⎝ k ⎠

T0 (Tmax − T0 )

PERBANDINGAN ANTARA PEMANASAN GEL MIKRO DAN OHMIC Kriteria

Konduktivitas listrik (siemen/m) Generasi Panas untuk medan listrik 20 V/m (W/cm3) Kenaikan suhu (oC/sec)

Pemanasan Gel Mikro 0.25 0.25--4

1-16 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 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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(ULTRA) HIGH PRESSURE PROCESSING ~ HIGH HYDROSTATIC PRESSURE


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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, t fruits f it and d vegetables. t bl 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. 1997 Market introduction of guacamole in the US and sliced cooked ham in Spain. 1999 Oysters introduced in the US. 2000 Range of salsas launched in the US market.

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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High hydrostatic pressure • 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.

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.


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HHP processing

• 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.

HHP processing

• 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.


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HHP system • This 35-liter high-pressure b t h unitit ffrom Flow batch Fl International can process up to 700 lbs. an hour and is designed for prepackaged products such as bottled juices. • Units with capacities p up p to 300 liters are available. • Food scientists are optimistic about hydrostatic pressure's ability to extend shelf life and produce safe food.

HHP system


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

Applications for High Pressure Processing are found in the areas of...

P Preservation ti 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)


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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 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


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 the fruit juice'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


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Oyster treated by HHP • Another example p of food safety y 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“)


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 gp production efficiency.


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

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

Guacamole & Salsas Avomex (Keller, TX)


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Jams & Fruit Toppings (Japan)


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Examples of products commercialised in Europe and treated on HYPERBAR installations supplied by ACB ULTI / PAMPRYL (Groupe PERNOD-RICARD) - France freshey squeezed fruit juice Fresh pressed

ESPUNA - Spain – sliced cooked ham

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.


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H t Heat-sensitive iti compounds d 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.

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

Temperat ture

Source: Richard S. Meyer, PhD, Washington Farms, Inc.


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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)

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. 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. That work is underway with the Dual Use Science & Technology (DUST) Program 2000 headed by Dr. Patrick Dunne at the U. S. Army Natick Soldier Center in Natick, Mass. Dual use refers to developing the technology for both military and industrial applications. Second, we need commercial-size, inexpensive high-pressure vessels. Flow International Corp. (Kent, Wash.) is nearest to delivering that right now. They have a 215-liter vessel which is very close to all the critical parameters for delivering a sterile product. They're leading with the technology, and just need to build a vessel to order.


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Trend of Trend of Alternative Food Processing Technologies ift s report

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