ITP730-Ekivalensi - 2- Alternative Processing technology ...phariyadi.staff.ipb.ac.id/files/2018/12/ITP730-Ekivalensi-3-Alternative-Processing... · UV • Cobalt 60 -1.33 MeV

ITP730 – Thermal Processing of Foods_____________________________________________

1

_____________________________________________phariyadi.staff.ipb.ac.id

Purwiyatno [email protected]

Alternative Processing Technology Eqivalent to Thermal Processing

Purwiyatno Hariyadi1, 2)

1 Southeast Asian Food and Agricultural Science and Technology (SEAFAST) Center, Bogor Agricultural University ;

2 Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, Bogor Agricultural University


• Electromagnetic wave f = c/where

c = speed of light (3 x 1010 cm/sec, at vacuum). f = frequency (sec-1) = Wave length (cm)

The Electromagnetic Spectrum

• Energy (E) = hf h = Plank’s Constant (6.626 x 10-27 ergs sec)

Radiation?


2



105cm-1 1010cm-1 1015cm-1 1020cm-1

Frequency, f

3x105cm= 3 km 3 cm 3um

3x102cm= 3 m 3nm3Å

Wave Length,

The Electromagnetic Spectrum f = c/Radiation?


105cm-1 1010cm-1 1015cm-1 1020cm-1

Frequency, f


3x102cm= 3 m 3nm3Å

Wave Length,

4x10-10eV 4x10-5eV 4eV 4KeV 4MeV

Energy, E

Radio waves Infrared

VisibleLight

X-Rays and -Rays

UV

Microwaves

The Electromagnetic Spectrum f = c/Radiation?


3



IonizingRadiation=Irradiation

105cm-1 1010cm-1 1015cm-1 1020cm-1

Frequency, f


3x102cm= 3 m 3nm3Å

Wave Length,


Energy, E


VisibleLight

X-Rays and -Rays

UV

Microwaves

The Electromagnetic Spectrum

Food Irradiation?


IonizingRadiation=IrradiationSources of Irradiation


Energy, E


VisibleLight

X-Rays and -Rays

UV

• Cobalt 60 - 1.33 MeV • Cesium 137 - 662 keV • Electron accelerators operated at 10 MeV or less • X-ray generators operated at 7.5 MeV or less

Microwaves

Food Irradiation?


4



Irradiation doses are measured in gray (Gy)

• Absorbed dose [Gy] = joule/kg absorbed energy

• Applied dose = energy source x time exposed

• Absorbed dose = f(applied dose and other factors), determenined by dosimetry

Dose of Irradiation

Food Irradiation?


Food Irradiation?


5



Food Irradiation?

High-dose irradiation


D10 : Dosis irradiasi yang menyebabkan penguranganjumlah mikroba dgn faktor 10 D10 dose

•Kinetics of microbial inactivation

1.0

0.5

0.1

0.05

0.01

Fra

ksi o

rgan

ism

a yg

mas

ih b

erta

han

Dosis (kGy)

D10,yeast

D10

bakteri

Food Irradiation?


6



•Kinetics of microbial inactivationFood Irradiation?




7



Food Irradiation?


Food Irradiation?


8





-0.6

-0.5

-0.4

-0.3

-0.2

-0.1

0.0

0 5 10 15 20 25 30

Waktu iradiasi (jam)

Ln

[C /

C a

wa

l]

1,30 kGy/jam 3,17 kGy/jam 5,71 kGy/jam 8,82 kGy/jam

-1.6

-1.4

-1.2

-1.0

-0.8

-0.6

-0.4

-0.2

0.0

0 5 10 15 20 25 30 35 40 45 50 55 60


Ln

[AA

T /

AA

T a

wa

l]


(a) Phytic Acid (b) Antitripsin activity

(a) (b)

Change of anti-nutrition compound in soybean during Irradiation at certain dose-rate

Tanhindarto, R.P, Hariyadi.P, Purnomo, E.H, and Irawati, Z. 2013. Effect of gamma irradiation at different dose-rate on the anti-nutritional compounds (phytic acid and anti-trypsin) and color of soybean (Glycine max L.))

Food Irradiation?• Kinetics of Quality Changes


9



8

10

12

14

16

0 5 10 15 20 25 30 35

Dosis radiasi (kGy)

Asa

m fi

tat (

mg

/g)


5

10

15

20

25

30

0 5 10 15 20 25 30 35 40 45 50 55 60 65 70 75 80

Dosis radiasi (kGy)

AA

T (

mg

/g)


(a) (b)

Change of anti-nutrition compound in soybean as affacted irradition dose at different dose-rate

(a) Phytic Acid (b) Antitripsin activity




-0.09

-0.07

-0.05

-0.03

-0.01 0 5 10 15 20 25 30 35 40 45 50 55 60


Ln

[nila

i L /

nila

i L a

wal

1,30 kGy/jam 3,17 kGy/jam 5,71kGy/jam 8,82 kGy/jam

-0.06

-0.05

-0.04

-0.03

-0.02

-0.010 5 10 15 20 25 30 35 40 45 50 55 60


Ln

[nila

i L /

nila

i L a

wal

1,30 kGy/jam 3,17 kGy/jam 5,71kGy/jam 8,82 kGy/jam

(a) (b)

Change of color (brightness) of soybean and soybean flour during Irradiation at different dose-rate

(a) Soybean grain (b) Soybean flour




10



50.5

51.5

52.5

53.5

54.5

0 5 10 15 20 25 30 35 40 45 50 55 60 65 70 75

Dosis radiasi (kGy)

Wa

rna

(nila

i L)


79

80

81

82

83

84

0 5 10 15 20 25 30 35 40 45 50 55 60 65 70 75

Dosis radiasi (kGy)

Wa

rna

(n

ilai L

)


(a) (b)

Change of color (brightness) of soybean and soybean flour as affacted irradition dose at different dose-rate

(a) Soybean grain (b) Soybean flour




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


11



Emerging Processing Technologies• Microwave and Radio Frequency

• Ohmic and Inductive Heating

• High Pressure Processing

• Pulsed Electric Field

• High Voltage Arc Discharge

• Pulsed Light

• Ultraviolet Light

• Ultrasound

• X-Rays

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


FDA Questions Technology

Ohmic Heating Microwave

Process Description Well described Well described

Mechanism of Activation Well described Well described

Critical Factors and Quantification

Well describedHard to predict cold zone

Well describedHard to predict cold zone

Process deviations As in conventional thermal processing

As in conventional thermal processing

Organizms of concern As in conventional thermal processing


Indicator organizms As in conventional thermal processing


Main reseacrh need Prediction of cold zone Prediction of cold zoneand Uniformity of heating

Status of the Report on Technologies (1)


12



FDA Questions Technology

Ultra Sound High Pressure

Process Description Well described Well described

Mechanism of Activation Described Well described

Critical Factors and Quantification

Suggested Well describedProposed 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 kineticsInfluence 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

Status of the Report on Technologies (2)


dipantulkan oleh metal diserap (diubah menjadi panas) oleh dielektrik : internal heating

(Molecular friction).

PEMANASAN DIELEKTRIK (& GEL MIKRO)

Generator(Oscilator)

+/-

+/-

Bahanpangan

H H

H H

O

O

-

++++

-

++

“Perub.Orientasipolarisasi”

Ionicdisplacement


13



dipantulkan oleh metal diserap (diubah menjadi panas) oleh dielektrik : internal heating

(Molecular friction).

Generator(Oscilator)

+/-

+/-

Bahanpangan

PEMANASAN DIELEKTRIK (& GEL MIKRO)


PEMANASAN OHMIC

S PowerSupply

BAHAN

elektroda

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)

P = I2R

- 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

P = I2ke-1

I = keEL-1


14



r

Arah perambatan panas, Q

÷

22

0 R

r1

4k

PrTT

2

PrQ(r)

Kenaikan suhu maksimum

Kenaikan suhu rata-rata

4k

PRTT

2

omax

8k

PRTT

2

0

k = konduktivitas panas

PEMANASAN OHMIC


Perbandingan: Pemanasan Gel Mikro vs. Ohmic

Kriteria Pemanasan PemanasanGel Mikro Ohmic

Konduktivitas listrik 0.25-4 0.005-1.2(siemen/m)

Generasi Panas untukmedan listrik 20 V/m 1-16 0.02-5(W/cm3)

Kenaikan suhu 0.25-4* 0.004-1.2*(oC/sec)

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


15



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.

Perbandingan: Pemanasan Gel Mikro vs. Ohmic


(Ultra) high pressure processing

High Hydrostatic Pressure


16



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.

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 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.



17




• Use uncompresable packaging material


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


• Use uncompresable packaging material

• Use water/liquid for medium distribute pressure!


18







19







20



Food safetyElimination 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

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



• 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

Fruit Juice treated with HHP

High Hydrostatic PressureApplications for High Pressure Processing are found in the areas of...


21



• 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“)

Oyster treated by HHP




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 increasingproduction efficiency.


22



Guacamole & Salsas

Avomex (Keller, TX)

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



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



23



Jams & Fruit Toppings

(Japan)



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

ESPUNA - Spain –sliced cooked ham

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



24



Examples of Food products in the USA



Examples of Food products in the USA



25



Figure. Change in inactivation of Zygosaccharomyces bailii with pressure.

Note that 345 MPa = 50,000 psi. (Enrique Palou, GRA, BSysE Dept., WSU)

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



What happens to foods during HPP?


26



What happens to foods during HPP?


2009

FDA accepted an industrial petition forhigh pressure sterilization of a low‐acid food

• Only thermal lethality was considered• No credit for for pressure lethal effect was

considered

Thermally-assisted high-pressure lifts quality of shelf-stable foods



27



Pressure(Mpa)

Thermally-assisted high-pressure lifts quality of shelf-stable foods





28



Thank You

Documents

ITP730-Ekivalensi - 2- Alternative Processing technology ...phariyadi.staff.ipb.ac.id/files/2018/12/ITP730-Ekivalensi-3-Alternative-Processing... · UV • Cobalt 60 -1.33 MeV