EFFECT OF DIFFERENT PROCESSING METHODS ON food.

PRODUCT PROCESSING METHODS
These are Food processing techniques which
converts raw food items into well-cooked and
preserved eatables.
Drying
Freezing
Salting
Sugaring
Smoking
�NOVEL METHOD
The need for novel processing technologies in the
food industry is a direct result of consumer demand
for fresh, high quality and healthy products that are
free from chemical preservatives and yet are safe.

PROCESSING
MICROFILTERATION
CRYOGENIC SHOCK
PPE
MAP
X-RAYS
GAMMA RADIATION
ACTIVE PACKAGING
�PROCESSING METHODS� THERMAL NON-THERMAL

♣ Ohmic heating ♣ MAP
♣ Infrared heating ♣ Ultrasound
♣ Inductive heating ♣ Pulsed X-rays
♣ Microwave heating ♣ Gamma radiation
♣ Radiofrequency heating ♣ High intensity light
♣ Membrane technology
♣ Pulsed electrified field
♣ High pressure processing
PEF

Short electric pulses (20-80kV, microseconds)

Alternative of thermal pasteurization

Used for liquid and semi-liquid food products

Microbial inactivation by Electroporation

Factors affecting electric field strength

• Treatment time
• Cell size
• Growth phase
� WORKING
MECHANISM
��EFFECT OF PEF
ON FOOD
Inactivation of bacteria yeast
and other microbes

Minimal effect on food
attributes

Increase shelf life
� HPP
HPP is a non-thermal pasteurization technique

Pressures typically between 300 and 600 mpa for up to 10 minutes
HPP is shown to inactivate pathogenic and spoilage organisms

Its efficacy is limited against bacterial spores and enzymes.
HPP has been employed in the processing of a number of liquid and
semi-solid foods such as
 Fruit juices
 Purees
 Smoothies
 Jellies
� FACTORS
Type Of Microorganism
Food Composition
Water Activity
pH
�WORKING MECHANISM
�EFFECT OF HPP
ON FOOD
Efficiency inactivate
microbes

Retain product flavor,
texture, color

Prevent from vitamin loss
� ULTRA-SONICATION
It is non-thermal technology in which sound waves having frequency
more than 18 kHz

It is used for processing and preservation of food without affecting the
nutritional quality

It is used to products drying, fruit juice extraction, detection of foreign
bodies, filtration and to control microbial contamination

It is a techniques for food safety.
� APPLICATIONS
PHYSICAL CHEMICAL

♣ Filtration ♣ Oxidative ageing
♣ Freezing ♣ Enzymatic activity
♣ Extrusion ♣ Bactericidal
♣ Extraction ♣ Effluent treatment
♣ Degassing ♣ Living cell
♣ Emulsification
♣ Crystallization
17
� WORKING
MECHANISM
� High shear forces and free
radical generation starts that Sudden collapse of the
improve food processing bubbles

1. H OOR BAHADUR EFFECT OF DIFFERENT PROCESSING METHODS ON SAFETY STATUS OF PRODUCT

2. PROCESSING METHODS Drying Salting Freezing Sugaring These are Food processing techniques which converts raw food items into well-cooked and preserved eatables. Smoking

3. NOVEL METHOD The need for novel processing technologies in the food industry is a direct result of consumer demand for fresh, high quality and healthy products that are free from chemical preservatives and yet are safe. Goal

4. NITROUS OXIDE CRYOGENIC SHOCK ACTIVE PACKAGING ULTRASOUND MICROFILTERATION GAMMA RADIATION PROCESSING TECHNOLOGIES PPE X-RAYS PLASMA OZONE MAP HPP

5. PROCESSING METHODS 5

6. THERMAL 6 NON-THERMAL Ohmic heating Infrared heating Inductive heating Microwave heating Radiofrequency heating MAP Ultrasound Pulsed X-rays Gamma radiation High intensity light Membrane technology Pulsed electrified field High pressure processing

7. PEF Short electric pulses (20-80kV, microseconds) Alternative of thermal pasteurization Microbial inactivation by Electroporation Used for liquid and semi-liquid food products Factors affecting electric field strength Treatment time Cell size Growth phase

8. WORKING MECHANISM

9. EFFECT OF PEF ON FOOD Inactivation of bacteria yeast and other microbes Minimal effect on food attributes Increase shelf life

10. HPP HPP is a non-thermal pasteurization technique Its efficacy is limited against bacterial spores and enzymes. HPP has been employed in the processing of a number of liquid and semi-solid foods such as Fruit juices Purees Smoothies Jellies Pressures typically between 300 and 600 mpa for up to 10 minutes HPP is shown to inactivate pathogenic and spoilage organisms

11. Type Of Microorganism Food Composition Water Activity FACTORS p H

12. WORKING MECHANISM

13. EFFECT OF HPP ON FOOD Efficiency inactivate microbes Retain product flavor, texture, color Prevent from vitamin loss

14. It is non-thermal technology in which sound waves having frequency more than 18 kHz  It is used for processing and preservation of food without affecting the nutritional quality ULTRA-SONICATION It is used to products drying , fruit juice extraction, detection of foreign bodies, filtration and to control microbial contamination It is a techniques for food safety .

15. PHYSICAL 17 CHEMICAL Filtration Freezing Extrusion Extraction Degassing Emulsification Crystallization Oxidative ageing Enzymatic activity Bactericidal Effluent treatment Living cell APPLIC ATIONS

16. WORKING MECHANISM

17. Due to ultrasound acts on food acoustic cavitation mechanism starts This phenomenon involves rapid expansion and contraction of micro bubbles of gas Energy is created by the formation of pressure waves Sudden collapse of the bubbles at a rate of tens of thousands of times a second generates extremely high 1 2 3 4 5 High shear forces and free radical generation starts that improve food processing .

18. EFFECT ON FOOD Used for processing and preservation of food  Retain product flavor, texture, color Prevent from nutritional loss

19. MICROWAVE HEATING H ITU (915±13mhz and 2450±50mhz) Microwave heating is depends on Size Shape Dielectric constant Non ionizing radiation and similar to visible light Mechanisms of microwave heating are Ionic polarization Dipole rotation M icrobial destruction

20. Electromagnetic waves and heat  t ransfer and exposed radiation Interaction of electromagnetic radiation d ue to heat Friction is created between the mole- cules converting electromagnetic energy into   heat   Increasing the temperature and Lead to sources of heating .. WORKING MECHANISM

21. EFFECT ON FOOD It kill pathogens Prevent from nutritional loss It can damage heat stable protein

22. COLD PLASMA Plasma is defined as the fourth state of matter It can also be employed for changing the microstructure and colloidal properties. Plasma is a source of different antimicrobial substances including UV photon It can be utilized for disinfection of pests on grain surfaces It can be employed for mycotoxin inactivation at a cheaper and faster rate Effective in handling microscopic eggs and larvae on the surface.

23. WORKING MECHANISM Electron arising from ionization processes Accelerated in this field Trigger impactionisation processes. Free e- colliding with gas atoms transfer their energy Generating highly reactive species That can interact with the food surface. The e- energy is sufficient to dissociate covalent bonds in organic molecules. 01 02 03 01

24. EFFECT ON FOOD Microbial inactivation properties Enhanced food safety and quality No effect on sensory characteristics

25. To sum up….

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