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A New Method in Organic Food Preservation. Keep food fresh with BFRESH. Foods are perished due to spoilage & decay. Food spoilage and decay make food un-edible and can lead to human morbidity and mortality Food spoilage and decay lead to Degradation of food quality Loss of color - PowerPoint PPT Presentation
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Food spoilage and decay make food un-edible and can lead to human morbidity and mortality
Food spoilage and decay lead to
Degradation of food quality
Loss of color
Loss of flavor
Loss of texture
Loss of aroma
Contamination by microorganisms
Contamination by toxins
Foods are perished due to spoilage & decayFoods are perished due to spoilage & decay
Food spoilage is due to
Autolysis: Self – decomposition of food by Oxidation, Enzymes, and Metal ions
Microbial decomposition Damage by external factors (insects, rodents, dust, odor, fumes, and
mechanical, fire, heat or water)
Causes of food spoilageCauses of food spoilage
Food decay is due to
Putrefaction Fermentation, a metabolic process whereby electrons released from
nutrients are ultimately transferred to molecules obtained from the breakdown of the same nutrients
Rancidification from chemical decomposition of fats, oils and other lipids
Causes of food decayCauses of food decay
Each year, industrialized and developing countries dispose of roughly similar quantities of food
25 to 35% of world food production is lost through natural causes such as pests, microbes, and insects
The post-harvest losses of fruits and vegetables in the developing countries account for almost 50% of the produce.
Annual supermarket losses are
11.4% for fresh fruit
9.7% for fresh vegetables
30% for cereals
4.5% for fresh meat, poultry, and seafood
Food losses occur for all types of foodFood losses occur for all types of food
A new organic method for food preservationA new organic method for food preservationLoss-adjusted food for fresh apples
Loss from farm to retail: 4%
Loss from retail to consumer: 12%
Loss at consumer level: 29% (includes spoilage, plate waste,and losses from inedible parts (stems and cores)
Total loss: 45%
A new organic method for food preservationA new organic method for food preservationSupermarket loss estimates for fresh fruit
Papayas 58
Apricots 37
Mangoes 21
Honeydew melons 21
Plums 21
Pears 20
Tangerines 20
Watermelons 19
Pineapples 17
Kiwis 16
Peaches 15
Grapefruits 13
Oranges 13
Cantaloups 11
Limes 11
Average 11
Strawberries 10
Avocados 10
Apples 9
Bananas 9
Grapes 8
Lemons 8
Cranberries 7
Blueberries 5
Cherries 2
Fruit Percent loss Fruit Percent loss
A new organic method for food preservationA new organic method for food preservationSupermarket loss estimates for vegetables
Mustard greens 67
Escarole/endive 48
Collard greens 43
Kale 42
Turnip greens 39
Okra 23
Radishes 22
Eggplant 21
Brussel sprouts 20
Artichokes 20
Snap beans 19
Cabbage 16
Sweet potatoes 15
Lettuce 14
Spinach 14
Tomatoes 14
Mushrooms 14
Cauliflower 13
Pumpkins 13
Squash 12
Broccoli 12
Onions 12
Asparagus 11
Average 10
Garlic 10
Bell peppers 10
Head lettuce 9
Potatoes 7
Cucumbers 6
Carrots 6
Celery 6
Corn 1
Fruit Percent loss Fruit Percent loss
A new organic method for food preservationA new organic method for food preservationFruit loss at the retail/institutional level
Papayas 54
Apricots 35
Tangerines 20
Plums 17
Pears 17
Watermelons 16
Mangoes 14
Pineapples 14
Honeydew 12
Cantaloups 12
Kiwis 12
Grapefruits 12
Oranges 11
Peaches 11
Avocados 9
Strawberries 9
Bananas 8
Limes 8
Apples 8
Lemons 7
Grapes 7
Cranberries 6
Blueberries 5
Cherries 4
Fruit Percent loss Fruit Percent loss
A new organic method for food preservationA new organic method for food preservationVegetable loss at the retail/institutional level
Potatoes 40
Onions 20
Head lettuce 19
Tomatoes 17
Lettuce 12
Sweet corn 8
Carrots 8
Cabbage 7
Cucumbers 6
Celery 5
Broccoli 5
Pumpkin 4
Squash 4
Sweet potatoes 4
Garlic 2
Mushrooms 2
Spinach 2
Snap beans 2
Asparagus 1
Cauliflower 1
Eggplant 1
Artichokes 0.6
Radishes 0.5
Collard greens 0.5
Okra 0.4
Turnip greens 0.4
Mustard greens 0.4
sprouts 0.3
Kale 0.3
Escarole and endive 0.2
Bell peppers 6
Fruit Percent loss Fruit Percent loss
Present day methodologies for preserving food include
Stopping the self decomposition by inhibition of
Enzymes
Oxidation
Avoidance to contaminate food by microorganisms
Killing microorganisms that lead to food spoilage and decay
Proper packaging to avoid further damage by microorganisms, insects, rodents, dust, odor, fumes, and mechanical, fire, heat or water
Present day methods of food preservationPresent day methods of food preservation
Present day methodologies for preserving food include
Blanching
Vacuum sealing
Drying
Pickling
Chemical preservatives and antioxidants
Refrigeration
Freezing
Sterilization by heat
Ohmic heating
Dielectric heating
Radio frequency (RF)
Microwave (MW) heating
Present day methods of food preservationPresent day methods of food preservation
Present day methodologies for preserving food include
Non-thermal processing
High hydrostatic pressure
Pulsed electric fields
High-intensity ultrasound
Ultraviolet light
Pulsed light
Ionizing radiation
Oscillating magnetic fields
Present day methods of food preservationPresent day methods of food preservation
We have innovated a technology that prevents food spoilage and decay and prevents
Food ripening
Degradation of food quality
Loss of color
Loss of flavor
Loss of texture
Loss of aroma
Contamination by microorganisms and their toxins
A new organic method for food preservationA new organic method for food preservation
Our technology prevents
Autolysis: Self – decomposition Microbial decomposition Damage by external factors (insects, molluscs, grasshopper)
A new organic method for food preservationA new organic method for food preservation
The method that we have developed has the following advantages over current techniques
Our technology can be applied to fresh vegetables, fruits, meat, salmon, chicken, bread and many other foods
Our technology removes the need for adding food preservatives Our technology doubles or triples food shelf life without any preservative even at room
temperature Our technology is safe Our technology is cost effective and lowers the cost of food Our technology does not require special machinery Our technology does not require special personnel Our technology is compatible with and can be included with any method used for food
processing, packaging and delivery Our technology does not change the quality of food including its flavor, color, texture, or aroma
A new organic method for food preservationA new organic method for food preservation
Our techology uses 3-4 compounds to preserve food.
Compound A. This compound retards the food ripening (fruits and vegetables), retards food spoilage (spoilage that are dependent on enzymatic reactions), food decay and prevents growth of microorganisms.
Compound B. This compound amplifies the action of compound A and retards the food ripening (fruits and vegetables), retards food spoilage (spoilage that are dependent on enzymatic reactions), food decay and help to prevent growth of microorganisms.
Compound C. This compound removes water in the container to prevent food spoilage and decay.
Compound D. This compound amplifies the action of compound A and retards the food ripening (fruits and vegetables), retards food spoilage (spoilage that are dependent on
enzymatic reactions), food decay and help to prevent growth of microorganisms.
A new organic method for food preservationA new organic method for food preservation
A new organic method for food preservationA new organic method for food preservation
These compounds are within a device with compartments as shown below
The instruction for use of the device is simple as shown below
Turn the head of the device clockwise Insert the device within a container Close the container Store at desired temperature
A new organic method for food preservationA new organic method for food preservation
A new organic method for food preservationA new organic method for food preservationNon-preservedNon-preserved PreservedPreserved
Day 0Day 0
Day 8Day 8
Preservation of Preservation of TomatoTomato
The non-preserved tomato shows The non-preserved tomato shows evidence of ripening on day 8 while the evidence of ripening on day 8 while the preserved tomato shows little evidence preserved tomato shows little evidence of ripening on the same day.of ripening on the same day.
A new organic method for food preservationA new organic method for food preservationNon-preservedNon-preserved PreservedPreserved
Day 0Day 0
Day 3Day 3
Day 4Day 4
Preservation of Preservation of StrawberryStrawberry
Arrows point to the development of Arrows point to the development of yeast on the surface of non-preserved yeast on the surface of non-preserved strawberry on day 3. By day 4, the strawberry on day 3. By day 4, the yeast has covered the non-preserved yeast has covered the non-preserved strawberry. There is preservation of strawberry. There is preservation of freshness in the preserved fruit and no freshness in the preserved fruit and no evidence of yeast growth.evidence of yeast growth.
A new organic method for food preservationA new organic method for food preservation
Day 4Day 4
Non-preservedNon-preserved PreservedPreserved
Day 0Day 0
Day 2Day 2
Day 6Day 6
Preservation of Preservation of BlackberryBlackberry
The non-preserved blackberry shows The non-preserved blackberry shows evidence of yeast growth by day 4 and evidence of yeast growth by day 4 and is fully covered by yeast on day 6 is fully covered by yeast on day 6 (arrow). The preserved blackberry (arrow). The preserved blackberry maintains its freshness on day 4 and maintains its freshness on day 4 and shows no evidence of growth of yeast shows no evidence of growth of yeast on day 6. on day 6.
A new organic method for food preservationA new organic method for food preservationNon-preservedNon-preserved PreservedPreserved
Day 0Day 0
Day 2Day 2
Day 4Day 4
Day 6Day 6
Preservation of Preservation of RaspberryRaspberry
The non-preserved raspberry shows The non-preserved raspberry shows evidence of yeast growth on day 4 and evidence of yeast growth on day 4 and is fully covered by yeast on day 6 is fully covered by yeast on day 6 (arrow). The preserved raspberry (arrow). The preserved raspberry maintains its freshness until day 6 and maintains its freshness until day 6 and shows no evidence of growth of yeast shows no evidence of growth of yeast on day 6.on day 6.
A new organic method for food preservationA new organic method for food preservation
Day 8Day 8
Non-preservedNon-preserved PreservedPreserved
Day 0Day 0
Preservation of Preservation of BananaBanana
The non-preserved bananas show The non-preserved bananas show surface areas of brown discoloration on surface areas of brown discoloration on day 8 while the preserved bananas day 8 while the preserved bananas have maintained their freshness and have maintained their freshness and show no discoloration on the same day.show no discoloration on the same day.
A new organic method for food preservationA new organic method for food preservationNon-preservedNon-preserved PreservedPreserved
Day 0Day 0
Day 4Day 4
Preservation of Preservation of Slice of AvocadoSlice of Avocado
By day 4, the yeast has covered the By day 4, the yeast has covered the non-preserved slice of discolored non-preserved slice of discolored avocado. The preserved slice of avocado. The preserved slice of avocado has slight discoloration but no avocado has slight discoloration but no evidence of yeast growth on day 4.evidence of yeast growth on day 4.
A new organic method for food preservationA new organic method for food preservationNon-preservedNon-preserved PreservedPreserved
Day 0Day 0
Day 4Day 4
Preservation of Preservation of Slice of BananaSlice of Banana
The non-preserved slice of banana The non-preserved slice of banana shows surface areas of brown shows surface areas of brown discoloration and shows yeast on its discoloration and shows yeast on its surface. The preserved slice of banana surface. The preserved slice of banana does not show any change in color nor does not show any change in color nor any evidence of yeast growth on the any evidence of yeast growth on the same day.same day.
A new organic method for food preservationA new organic method for food preservationNon-preservedNon-preserved PreservedPreserved
Day 0Day 0
Day 4Day 4
Preservation of Preservation of Slice of FigSlice of Fig
The non-preserved slice of fig shows The non-preserved slice of fig shows evidence of yeast growth by day 4 while evidence of yeast growth by day 4 while the preserved slice of fig maintains its the preserved slice of fig maintains its freshness on day 4 and shows no freshness on day 4 and shows no evidence of growth of yeast.evidence of growth of yeast.
A new organic method for food preservationA new organic method for food preservationNon-preservedNon-preserved PreservedPreserved
Day 0Day 0
Day 4Day 4
Preservation of Preservation of Slice of TomatoSlice of Tomato
The non-preserved slice of tomato The non-preserved slice of tomato shows evidence of yeast growth by day shows evidence of yeast growth by day 4 while the preserved slice maintains its 4 while the preserved slice maintains its freshness on day 4 and shows no freshness on day 4 and shows no evidence of growth of yeast. evidence of growth of yeast.
A new organic method for food preservationA new organic method for food preservationNon-preservedNon-preserved PreservedPreserved
Day 0Day 0
Day 8Day 8
Preservation of Preservation of BreadBread
The non-preserved bread shows The non-preserved bread shows evidence of yeast growth by day 8 while evidence of yeast growth by day 8 while the preserved bread shows no evidence the preserved bread shows no evidence of growth of yeast on the same day. of growth of yeast on the same day.
A new organic method for food preservationA new organic method for food preservation
Duration of treatment (days)
Con
tent
of r
educ
ing
suga
rs (
mg/
g-1F
W)
0 2 4 6 8
20
5
15
10
25
30
35
Similar results were obtained for chromaticity (color), enzymes and respiratory intensity of strawberry fruits “not shown”
Effect of preservation with BFresh technology on reducing sugar content of strawberry
Non-preserved
Preserved with Bfresh
A new organic method for food preservationA new organic method for food preservation
Duration of treatment (days)
Con
tent
of s
olub
le p
rote
in (g
/g-1F
W)
0 2 4 6 8
500
350
450
400
550
600
650
Similar results were obtained for chromaticity (color), enzymes and respiratory intensity of strawberry fruits “not shown”
Effect of preservation with BFresh technology on soluble protein content of strawberry
Non-preserved
Preserved
A new organic method for food preservationA new organic method for food preservationF
ree
amin
o ac
id c
onte
nt
(nm
olg-1
FW
)
Effect of preservation with BFresh technology on free amino acid content of strawberry
A new organic method for food preservationA new organic method for food preservationF
ree
amin
o ac
id c
onte
nt
(nm
olg-1
FW
)
Effect of preservation with BFresh technology on free amino acid content of strawberry
A new organic method for food preservationA new organic method for food preservationEffect of preservation with BFresh technology on firmness of strawberry
Duration of treatment (days)
Firm
ness
(g.
cm2 )
26
24
22
20
18
16
14
12
10
0
0 1 2 3 4
Control (not preservation)
Preserved with compound A only
Preserved with compound B only
Preserved with compound A +B
Preserved with compound A +B + C
A new organic method for food preservationA new organic method for food preservationEffect of preservation with BFresh technology on surface color of strawberry
Duration of treatment (days)
Sur
face
col
or
0 1 2 3 4
Control (not preservation)
Preserved with compound A only
Preserved with compound B only
Preserved with compound A +B
Preserved with compound A +B + C
45
30
40
35
50
55
60
A new organic method for food preservationA new organic method for food preservation
See our live experiments and time lapse photography of these experiments http://bfresh.us
The following time lapse photography shows spoilage of non-preserved fruits as compared with those preserved with BFresh technology
A new organic method for food preservationA new organic method for food preservationThe following time lapse photography shows spoilage of non-preserved fruit as compared with that preserved with BFresh technology
See our live experiments and time lapse photography of these experiments http://bfresh.us
A new organic method for food preservationA new organic method for food preservationThe following time lapse photography shows spoilage of non-preserved fruits as compared with thse preserved with BFresh technology
See our live experiments and time lapse photography of these experiments http://bfresh.us
A new organic method for food preservationA new organic method for food preservationThe following time lapse photography shows spoilage of non-preserved fruit as compared with that preserved with BFresh technology
See our live experiments and time lapse photography of these experiments http://bfresh.us
OTHER USES
Besides food preservation, our technology has many other uses due to its inherent disinfective and decontamination properties. These include among others
1. Providing fresh food in remote sites, in war theatre, and in inter-planetary journeys
2. Creation of drinking water from contaminated water for cities across the globe and in remote areas
3. Changing the refrigerator of today to a new device capable of longer term storage as compared to mere 40C prevention that it currently offers
A new organic method for food preservationA new organic method for food preservation
OTHER USES
4. Providing sterilization of equipment, products and any item when autoclave is not available or not suitable such as sterilizing of medical instruments, devices that melt or disfigure at high temperature or in remote areas where sterilization is not available such as in war theatre
5. Providing sterilization at home, for example in shower area to rid the surfaces from microorganisms
A new organic method for food preservationA new organic method for food preservation
Decrease your loss of revenue from food spoilage Free your products from preservatives Keep your products fresh organically Be the first company to launch true organically preserved food Increase your sales by offering organic food to health conscious consumers Decrease the price of your product
Start using BFRESH
A new organic method for food preservationA new organic method for food preservation