Trend ofTrend of Alternative Food Processing …seafast.ipb.ac.id/lectures/thermal/10-ITP730-Alternative-Food...E = kekuatan medan listrik [=] ... garam ionik dan asam)--k k e bahan

ITP730-Dept ITP/IPB02/02/2011

Purwiyatno Hariyadi/Alternative Food Processing Technologies – 2010-2011 1

Trend ofTrend ofAlternative FoodProcessing Technologies

…… ift’s report



• 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





Berpeluangmengganggu

Gelombang mikroBerdekatan danTumpang tindih

Penggunaan MWperlu diatur

PENGGUNAAN GEL MIKRO (MICROWAVE/MW)UNTUK KEPERLUAN INDUSTRI :

proseskomunikasi

Tumpang tindihDengan kisaran

Gelombang radio

oleh badanyang berwenang,

Mis. Di AS : Federal Communication Commissionmemperbolehkan pemakaian 4 frekuensi MW :22150, 5800, 2450 dan 915 MHz22150, 5800, 2450 dan 915 MHzPaling banyak : 915 dan 2450 MHz

Inggris : 915 dan 2450 MHz Jerman : 27,12; 433,92 dan 2450 MHzEropa Timur: 2375 MHz



dipantulkan oleh metaldiserap (diubah menjadi panas) oleh dielektrik : internal heating

(Molecular friction).

PEMANASAN DIELEKTRIK (& GEL MIKRO)

δ

Generator(Oscilator)

+/-

+/-

Bahanpangan

H H

H H

O

O

δ-

δ+δ+δ+δ+

δ-

“Perub.Orientasipolarisasi”

+/-++

Ionicdisplacement

Listrik Panas Konversi Energi

P = 2π(εo)( ε’) tan δE2f( o)( )P = 5.56x10-13 (ε’) tan δE2f

P = jumlah panas yang diproduksi per satuan volume [=] W/m3

εo= permitivity of free spaceε’ = konstanta dielektrik

(sifat fisik bahan yang berhubungandengan polaritas atau Σ dipole)

δ = loss angleE = kekuatan medan listrik [=] volts/mf = frekuensi (hz, s-1)ε’ tan δ = ε’’ = loss factor



LOSS FACTOR ∈ε” = f (SUHU, FREKUENSI)

35MashedPotatoes

5

10

15

20

25

30

35

20406080100120140160 450 MHz

900 MHz

2700 MH

Cookedcarrots

H2O

-20 0 20 40 600

5

-20 20 40 60020 2700 MHz

SUHU (oC)

2

SUHU (oC)

DAYA PENETRASI GEL MIKRO = d

tanδε'2πλd o=

λo = panjang gelombang

Kedalaman penetrasi, d[=] cmKadar air ε’ 915 MHz 2450 MHz

tinggi 15 8,4 3,1sedang 4 11,7 4,4rendah 1,5 22,1 8,2



PENINGKATAN SUHU DALAM PRODUK

Jumlah panas yang diperlukanuntuk meningkatkan suhu produk sebesar ΔT

Q = mc ΔTQ = ρVcΔT atau ΔT= Q/ρVcdimana V = volume

Jumlah panas yang diproduksi oleh pemanasan gel mikro :Q = PVΔtQ = (5.56 x 10-13 ε” E2 f)VΔt

Jadi, ΔT = 5.56 x 10-13

ε”c E2 f Δt

untuk pemanasan gel mikro yang sama,ρc

ΔT = ≈ ε”ρc

= f (Komponen bahan pangan)

homogenitas pemanasan = homogenitas bahan pangan

Konfigurasi sistem sterilisasi/pasteurisasi dgn pemanasandielektrik dan gelombang mikro

MW Generator

WaveguideTreatmentChamber

Conveyor belt

MW generator (magnetron) : merubah energi listrik menjadi gel. MikroWaveguide : memfocuskan pancaran m.w (terowongan dari tabung Al)Treatment chamber: ruang tertutup/terlindung oleh logam



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 keringContoh :

Pasta- waktu pengeringan turun dari 8 jam menjadi 90 menit- jumlah bakteri 15 kali lebih kecil- tidak mengalami case hardening- tidak mengalami case hardeningBiji-bijian : terutama untuk Benih

- meningkatkan laju germinasi

Mengeringkan bagian dalam (tanpa overcooked dipermukaan)

APLIKASI PEMANASAN GEL. MIKRO (UMUM):

•Rumah tangga : microwave oven

•Komersial4Pemanasan tanpa merubah sifat-sifat dasar produk :

th i & d f i (t i )thawing & defrosing (tempering)

4Pemanasan dengan merubah sifat-sifat dasar produk :Pengembangan adonan & pemangganganPemblansiran buah/sayuran : inativasi enzimPemasakan (cooking)Roasting (untuk kacang-kacangan)

4Pengeringan : Dehidrasi pada tekanan normal4Pengeringan : Dehidrasi pada tekanan normalDehidrasi pada tekanan vakum

4Inaktivasi Mikroba :Sterilisasi & Pasteurisasi (kurang sukses ! :

masih dalam penelitian!)



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 menuruncase hardening?!case hardening?!

Pengeringan/pemanggangan selanjutnya : oven gel. Mikromengeringkan bag dalam (tanpa “overcooked” di permukaan)

APLIKASI PEMANASAN GEL. MIKRO PADA PROSES THAWING :

☺ Konduktivitas panas air < konduktivitas panas esProses pencairan : menurunkan proses pindah panas

☺ Loss factor air > loss factor es

Proses pencairan : menaikan kadar air dan loss factor>>mempercepat proses pemanasanp p p p

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



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 turunOksidasi tinggi : mengakibatkan warna dan vitamin menurun. Untuk produk dengan kadar pufa tinggi, terjadi ketengikanCase hardening : perubahan karakteristik permukaan

>> keras, susah ditembus oleh panas/uap air (kualitas produk menurun)



APLIKASI PEMANASAN GEL. MIKRO PADA PROSES DEHIDRASI :

VS. PEMANASAN GELOMBANG MIKRO :

Memanaskan bahan dari dalam :Tidak ada masalah ttg konduktivitas panasTidak memanaskan udara : mrengurangi ksidasi rendahTidak terjadi case hardening

(pindah massa/uap air .........> lancar)

Umumnya dipakai untuk mengeringkan semi/partly dried foodsUmumnya 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

APLIKASI PEMANASAN GEL. MIKRO : LAIN-LAIN

Masih dalam taraf penelitian: Blansir, Pasteurisasi, Sterilisasi

PENGARUH GELOMBANG MIKRO TERHADAP BAHAN PANGAN :

tidak ada pengaruh langsung pada mikroorganismewaktu proses menurunwaktu proses menurunretensi gizi lebih baik (prinsip HTST)



PEMANASAN OHMICPEMANASAN OHMIC

SS PowerPowerSupplySupply

BAHANBAHANelektrodaelektroda

SS SupplySupply

P : laju jumlah panas yang diproduksi P : laju jumlah panas yang diproduksi per satuan volume (W.mper satuan volume (W.m--33))

E : kekuatan medan listrik (Volt cmE : kekuatan medan listrik (Volt cm--11))kkee : konduktivitas listrik (ohm: konduktivitas listrik (ohm--11/m/m, , S/m)S/m)I : densitas arus listrik (amps/mI : densitas arus listrik (amps/m22))

P = IP = I22R R P = IP = I22kkee

--11

I = kI = keeELEL--11

R : tahanan listrik (ohmR : tahanan listrik (ohm--11))

-- kecepatan pemanasan tergantung pada nilai kkecepatan pemanasan tergantung pada nilai kee bahan panganbahan pangan-- kkee bahan pangan =f(kadar air, garam ionik dan asam)bahan pangan =f(kadar air, garam ionik dan asam)-- kkee bahan pangan cair >> kbahan pangan cair >> kee bahan padatbahan padat-- minyak dan lemak mempunyai nilai kminyak dan lemak mempunyai nilai kee sangat rendahsangat rendah

Arah perambatan panas, QArah perambatan panas, Q

⎤⎤⎡⎡ ⎞⎞⎛⎛2222PP

==22

PrPrQ(r)Q(r)

rr⎥⎥⎥⎥⎦⎦

⎤⎤

⎢⎢⎢⎢⎣⎣

⎡⎡⎟⎟⎠⎠⎞⎞

⎜⎜⎝⎝⎛⎛−−==−−

22

00 RRrr11

4k4kPrPrTTTT

Kenaikan suhu maksimumKenaikan suhu maksimum

4k4kPRPRTTTT

22

oomaxmax ==−−

k = konduktivitas panask = konduktivitas panas

Kenaikan suhu rataKenaikan suhu rata--ratarata4k4k

8k8kPRPRTTTT

22

00 ==−−



Contoh :Contoh :Sebuah bahan berbentuk silinder dengan diameter 2R dan panjang Sebuah bahan berbentuk silinder dengan diameter 2R dan panjang L. Berapa L. Berapa Δ Δ voltase (E) yang perlu diberikan supaya terjadi voltase (E) yang perlu diberikan supaya terjadi peningkatan suhu di pusat bahan sebesar (Tpeningkatan suhu di pusat bahan sebesar (Tmaxmax--TT00))ooC, dimana suhu C, dimana suhu awal = Tawal = T00..

J bJ bPRPRTTTT

22==Jawab :Jawab :

Gunakan Gunakan persamaan persamaan peningkatan suhupeningkatan suhu

kkRREERR

LLEEkk

TTTT ee22

222222

22ee

00maxmax ⎟⎟⎠⎠⎞⎞

⎜⎜⎝⎝⎛⎛

⎟⎟⎟⎟⎠⎠

⎞⎞⎜⎜⎜⎜⎝⎝

⎛⎛==

⎟⎟⎠⎠⎞⎞

⎜⎜⎝⎝⎛⎛

==−−

LLEEkkII,,

kk4k4kRRIITTTT ee

ee

2222

00maxmax ====−−

4k4kTTTT 00maxmax ==−−

))TT(T(TTTTTkk

kkRRLL22EE

Jadi,Jadi,

00maxmax0000ee

−−⎟⎟⎠⎠⎞⎞

⎜⎜⎝⎝⎛⎛==

kk4L4Lkk4k4k 22ee

00maxmax ⎟⎟⎠⎠

⎜⎜⎝⎝⎟⎟

⎠⎠⎜⎜⎝⎝

PERBANDINGAN ANTARA PEMANASAN GEL MIKRO DAN OHMICPERBANDINGAN ANTARA PEMANASAN GEL MIKRO DAN OHMIC

KriteriaKriteria PemanasanPemanasan PemanasanPemanasanGel MikroGel Mikro OhmicOhmic

Konduktivitas listrikKonduktivitas listrik 0.250.25--44 0.0050.005--1.21.2(siemen/m)(siemen/m)Generasi Panas untukGenerasi Panas untukmedan listrik 20 V/mmedan listrik 20 V/m 11--1616 0.020.02--55(W/cm(W/cm33))Kenaikan suhuKenaikan suhu 0.250.25--4*4* 0.0040.004--1.2*1.2*((ooC/sec)C/sec)

* kenaikan suhu di permukaan kaleng pada proses pemanasan* kenaikan suhu di permukaan kaleng pada proses pemanasanretort adalah sekitar 0.2retort adalah sekitar 0.2ooC/secC/sec



Vs PEMANASAN OHMIC & GELOMBANG MIKROVs PEMANASAN OHMIC & GELOMBANG MIKRO

Mirip dengan pemanasan gel. Mikro :Mirip dengan pemanasan gel. Mikro :Mirip dengan pemanasan gel. Mikro :Mirip dengan pemanasan gel. Mikro :Konversi enegi listrik menjadi energi panasKonversi enegi listrik menjadi energi panas

Penetrasi panas/daya penetrasi : tidak terbatasPenetrasi panas/daya penetrasi : tidak terbatasSuhu dalam bahan pangan merata (Suhu dalam bahan pangan merata (∇∇T T ≈≈ 0)0)Tidak perlu “pengadukan”Tidak perlu “pengadukan”Cocok untuk memanaskan bahan pangan cair dgn partikulat : Cocok untuk memanaskan bahan pangan cair dgn partikulat :

sop dll.sop dll.



BahanBahan nilai knilai kee (s/m)(s/m)

Air murni (25Air murni (25ooC)C) 5,7x105,7x10--66

Nilai konduktivitas listrik beberapa bahanNilai konduktivitas listrik beberapa bahan

Air murni (25Air murni (25 C)C) 5,7x105,7x10Asam sulfat (25Asam sulfat (25ooC) C) 1 1

kentang(19kentang(19ooC)C) 0.0370.037wortel (19wortel (19ooC)C) 0,0410,041kacang kapri (19kacang kapri (19ooC)C) 0.170.17daging sapi (19daging sapi (19ooC)C) 0,420,42Larutan pati (5 5% 19Larutan pati (5 5% 19ooC)C)Larutan pati (5,5%, 19Larutan pati (5,5%, 19 C)C)

+ garam 0.2%+ garam 0.2% 0,340,34+ garam 0,55%+ garam 0,55% 1,31,3+ garam 2%+ garam 2% 4,34,3



Elektroda 4

KONFIGURASI SISTEM PEMANAS OHMIC

Elektroda 3

Elektroda 1 Elektroda 2

Elektroda 2

Elektroda 1



(ULTRA) HIGH PRESSURE

PROCESSING

~

HIGH HYDROSTATICHYDROSTATIC

PRESSURE



Historical Timeline1895 H. Royer uses high pressure to kill bacteria.1899 Bert H. Hite at the West Virginia Agricultural

Experimental Station examined pressure effects on milk, t f it d t blmeat, 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 hydrostatic pressure

• Foods "pasteurized" by HHP undergo pressures ofFoods 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 d A i i l d j i j j lli tEurope and Asia include juices, jams, jellies, meat and yogurts.

• Consumers in this country can buy HPP-processed guacamole and oysters.



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 processescents per pound) than for conventional 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.



HHP processing

• High Pressure can kill microorganisms byHigh 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 d d t t th f ti f h i lenergy and does not promote the formation of new chemical

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.



HHP system

• This 35-liter high-pressure b t h it f Flbatch 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 p pliters are available.

• Food scientists are optimistic about hydrostatic pressure's ability to extend shelf life and produce safe food.

HHP system



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

P ti

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)



Food safety


Elimination of pathogens: e.g. Listeria in meat products, Salmonella in eggs and poultry, Vibrio in oystersHypotheses 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

• Juice tests have shown that food

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 psiA 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



• Another example of food safety is the

Oyster treated by HHP


p ydestruction 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 production g pefficiency.




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

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

Guacamole & SalsasAvomex (Keller, TX)





Jams & Fruit Toppings

(Japan)



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

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.



H t iti d


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.

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

Process Variables for Optimum Quality

Tempera-t

Pressure Productsture

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

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



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)

Two things must be done.

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

What's needed to commercialize UHP for sterilizing shelf-stable products?

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.

Documents

Trend ofTrend of Alternative Food Processing …seafast.ipb.ac.id/lectures/thermal/10-ITP730-Alternative-Food...E = kekuatan medan listrik [=] ... garam ionik dan asam)--k k e bahan