Non-thermal Food NonProcessing

Dr. Mukund V. Karwe karwe@aesop.rutgers.edu Department of Food Science SEBS, Rutgers University Ne Brunswick, New Br ns ick New Ne Jersey Jerse 08901
http://foodsci.rutgers.edu

Food Processing
Is needed to Ensure safety (kill microorganisms) Increase digestibility Increase shelf life (destruction of enzymes, toxins) Add value (texture, flavor, color) Make new products Meet the needs of specific section of population l ti (allergic ( ll i to t food f d proteins) t i )

Field

Non-thermal

PEF, PL, OMF, Irradiation, Ultrasound

RF, MW Pasteurization, Retorting, Heat Addition Drying, Baking, Frying, Ohmic Th Thermal l Heat Removal Freezing, Freeze drying, IQF Molding, Extrusion High Hydrostatic Pressure Mechanical Non-thermal Non-thermal Gas Mixing, Emulsifying, Ozone, CO2, cold plasma

Preservation Processes
Thermal Processing g
Thermal processing Aseptic packaging Baking Frying Ohmic heating Microwave Radio frequency Infrared Drying Extrusion Chilling Freezing Freeze drying

Non-thermal Processing g
High Hydrostatic Pressure (HHP) ( ) Pulsed Electric Field (PEF) Ultrasound Pulsed Light (PL) Irradiation Electron Beam Oscillating Magnetic Field (OMF) Ozone Gas, cold plasma

Thermal Processing
Objectives: Render foods free of pathogenic & spoilage organisms Impart changes in texture, color, flavor Improve digestibility Improve shelf life

Blanching g carried out before sterilization, , dehydration, y , and freezing to deactivate enzymes and reduce surface load of microbes in vegetables and some fruits Pasteurization is carried out for low acid foods (pH > 4.5) to kill pathogenic microorganisms. (Milk: 15 s at 71.5 C) and for acidic foods (pH < 4.5) to extend shelf life by killing spoilage microorganisms (molds, yeasts) Heat sterlization is carried out to kill the enzymes and microbes (high temp > 100 C). Canned food and aspectically packaged food

Inherent disadvantages of thermal processing

Loss of original g flavor, , taste, , appearance, pp , color nutritional quality nutraceutical value

Non-Thermal Processing

Obj ti Objectives: Render foods free of pathogenic & spoilage organisms Retain R t i color, l flavor fl Improve shelf life Improve I t texture t

Non-thermal Processing High Hi h Hydrostatic H d t ti Pressure P (HHP) Pulsed Electric Field (PEF) Ultrasound Pulsed Light (PL) Irradiation Electron Beam Oscillating Magnetic Field (OMF) Ozone G plasma Gas, l

High Pressure Processing

High pressure processing (HPP), or high hydrostatic pressure (HHP), or ultra high pressure (UHP) processing, subjects liquid or solid foods foods, with or without packaging packaging, to pressures between 40 and 1000 MPa ( 11-20 min).

What is High Pressure??

Three Af Th African i elephants l h t ( (~5 5t tons each) h) standing on a 18 mm (dia.) disk

(18 mm in diameter) 600 MPa or 87,000 psi

Pressure Chamber Pressure Medium Packaged Food

Hite (1899) reported Hit t dt treatment t t and d prevention ti of f souring i of milk treated by HHP Hite (1914) reported results from studies, which were mainly growth or no growth (no kinetics) on non-spore forming Bacillus prodigiosus (now called as Serratia marcescens), and vegetative cells of Bacillus subtilis, yeasts, as well as pathogens Bacillus typhosus (Salmonella typhimurium), B ill diphtheriae, Bacillus di hth i anthrax, th t tuberculosis, b l i bubonic b b i plague l Cruess predicted in 1924 that HHP would be used to preserve fruit juices.

Effects of High Pressure

For orange juice processed at 483 MPa, 60 s, 7 log reduction of pathogens (E. E coli, coli Salmonella) HHP treated OJ was very close to freshly squeezed For RTE meats, processed at 600 MPa, 3-4 log reduction of L. monocytogenes

HHP acts instantaneously and uniformly throughout a mass of food independent of size, shape and food composition.

Rutgers HHP Facility

HHP processed oysters

Motivatit Seafoods, Inc., Houma, LA

Traditionally shucked
muscle & tissue damage

HPP shucked

Adductor muscle intact

Pericardial cavity intact

HHP Processed Current and Potential Products in the Market

Apple cider, fruit smoothies, Ham, chicken, turkey, sausages Oysters Clams, Oysters, Clams other shell fish Hummus, Guacamole, Salsa, wet salads

Cranberry Juice
Refrigeration ~ 4 C

Control

HHP
Room Temperature p ~ 22C

High Intensity Pulsed Electric Field (PEF) Processing

A li ti Applications of f high hi h voltage lt pulses l to t foods placed between two electrodes.
10 to 80 kV/cm 10 to 10000 s

Pulsed Electric Field (PEF) System

Electrode s

High Voltage Supply (High g Voltage g Repetitive p Pulser) ) Direct Current(

Yeast cells visualized under PEF

n = 1 pulse n = 10 pulse n = 100 pulse

by Optical Camera (Howard Zhang, OSU)

Examples of PEF Processed Foods

A Apple j juice i Milk Green pea soup Brine solution O Orange juice j i Beaten eggs

Electromagnetic Radiation
Wavelength (m) Size of a wavelength Name of wavelength
House RADIO O WAVES S MICROWAVES INFRARED

103

102

101

10-1

10-2

10-3

10-4

10-5

10-6

10-7

10-8

10-9

10-10

10-11

10-12

Baseball

Cell

Bacteria

Virus

Protein

Water molecule

ULTRAVIOLET

X RAYS GAMMA RAYS

VI ISIBLE

Sources
FM radio Microwave oven Radar Light bulb UV lamp X-ray Radioactive machines elements

Frequency (waves/sec) Energy of 1 photon (eV)

AM radio

106

107

108

109

1010

1011

1012

1013

1014

1015

1016

1017

1018

1019

1020

10-9

10-8

10-7

10-6

10-5

10-4

10-3

10-2

10-1

101

102

103

104

105

106

Adapted from http://www.lbl.gov (Berkley Lab website)

High Intensity Pulsed Light Processing

Intense, short duration, broad-spectrum light is exposed to a food or package Very V effective ff ti on product d t surfaces f Marginally effective at penetrating to depths in foods Reduces the need for chemical disinfectants and preservatives

Lamp

Shelf

Source: Dr. Carmen Moraru, Rutgers Univ.

Food Applications of Pulsed Light

FDA approved Pulsed Light Technology for food (21CFR, Part 179, 1996)

Use of high intensity PL as am irradiation processing method Safe use of a source of high intensity light to control microorganisms on the surface of foods. Irradiation I di ti source: Xenon X fl flash h lamps l 200-1100 200 1100 nm wavelength l th Pulse durations no longer than 2 ms Total cumulative treatment not to exceed 12 J/cm2

Pulsed Light g Processing g

Treatment of packaged products by pulsed light minimizes risk of further recontamination. Many plastics can be used to efficiently transmit light to th product. the d t E Ex.: polyethylene, l th l polypropylene, l l nylon l

Electromagnetic Radiation
Wavelength (m) Size of a wavelength Name of wavelength
House RADIO O WAVES S MICROWAVES INFRARED

103

102

101

10-1

10-2

10-3

10-4

10-5

10-6

10-7

10-8

10-9

10-10

10-11

10-12

Baseball

Cell

Bacteria

Virus

Protein

Water molecule

ULTRAVIOLET

X RAYS GAMMA RAYS

VI ISIBLE

Sources
FM radio Microwave oven Radar Light bulb UV lamp X-ray Radioactive machines elements

Frequency (waves/sec) Energy of 1 photon (eV)

AM radio

106

107

108

109

1010

1011

1012

1013

1014

1015

1016

1017

1018

1019

1020

10-9

10-8

10-7

10-6

10-5

10-4

10-3

10-2

10-1

101

102

103

104

105

106

Adapted from http://www.lbl.gov (Berkley Lab website)

Radiation vs. I di ti Irradiation

Radiation: Mode of heat transfer in vacuum

Non-Ionizing Radiation: RF, microwaves, IR

Ionizing Radiation: X-rays, gamma rays, and energy from p radioactive isotopes.

Irradiation: Ionizing radiation

Ionizing radiations: nature and properties

Radiation Nature of Rays Typical energy in MeV (1 eV = 10-19 J) 0.01-10 0.1 several 0.01- 1 0 1 10 0.1 MeV range MeV range 1-10 Penetration

x rays rays rays

Man made photons Photons from p isotopes Electrons from isotopes

20-150 30-100 0.1-0.5 015 0.1 0.003 10 0.005

Cathode rays Electrons from accelerators Protons Neutrons rays Protons from accelerators Neutrons from fission or isotopes He nuclei from isotopes

Ref: Physical Principles of Food Preservation, 2nd ed., M. Karel and D.B. Lund, Chapter 11

I i i Radiation Ionizing R di ti
The energy is at such high levels that electrons leave their orbits forming ions The ions cause destruction of microorganisms, insects and other pests Radiation Source: Cobalt-60 Cesium-137 Linear acceleration

Electron beam technology uses electricity. Beam penetrates 2-3 cm. Good for thin products. Gamma rays from radioactive material penetrate more deeply .

Current C tF Food dP Products d t P Processed db by Ionizing Radiation

Potatoes, Spices, D vegetable Dry t bl seasoning, i Ground beef, pork, poultry, Some fruits and vegetables More than 150 food irradiation facilities in 40 countries

Food irradiation is one of the most extensively and g y studied methods of food preservation p thoroughly Thakur and Singh (1994)

Labeling Requirements
Irradiated foods are required to have either treated with irradiation or treated by irradiation displayed prominently on the label. label Radura must be displayed. Ingredients (e.g. spices) are not required to have any labeling. Restaurant foods do not require labeling

Consumer Acceptance
The greatest disadvantage of food irradiation is its name evokes unpleasant associations of radioactivity nameevokes radioactivity, nuclear threats, high technology, genetic mutation, and cancer

O Ozone Processing P i

Ozone (O3)
A gas - triatomic form of oxygen. Most powerful oxidizing agent available for conventional water treatment - highly g y reactive. Unstable - must be generated onsite and used. Slightly soluble in water water, but more so than oxygen.

Effect on Meat

Control (no wash)

Water wash, 1 min

Ozone wash, 8 ppm, 1 min

Ozone treatment: up to 97% reduction of E. coli Sensory Evaluation (after cooked): No significant Difference Appearance (color and texture): No Significant Difference

Courtesy: James Yuan, Air Liquide

Effect on Strawberries
After 14 days of storage at 2C...

Fresh

Ozone treated
Courtesy: James Yuan, Air Liquide

C t l Control

Effect on lettuce

Control

Ozone treated + MAP

After 2 weeks of storage @ 5C

Courtesy: James Yuan, Air Liquide

HighHigh -Intensity Oscillating Magnetic Field (OMF) Processing P i

Superconducting S d i coils il

Coils which produces DC fields

Coils C il energized i d by b the th di discharge h of f energy stored t di in a capacitor.

CoilCoil -Capacitor System for OMF Generation

Examples p of Foods Preserved with OMF

Milk (with ( i h Streptococcus S thermophilus h hil )

Yogurt or Curd (with Saccharomyces)

Orange juice (with Saccharomyces)

Brown N Serve rolls dough (with bacterial spores)

Power Ultrasound Processing

Frequency

Cavitation:
1. High-speed g speed microjets c oje s o of liquid, qu d, 400 km/h 2. High spot temperature, 5000C 3. High pressure, several hundreds of atmospheres.

http://www.physik.tu-darmstadt.de/ nlp/cavitation.html

Shock waves produced by cavitation have been shown sufficient ffi i to cleave l polymers l by mechanical breakage of the chains

Ultrasound Application in Food Processing

Mechanical Effects

Crystallization of fats, sugars etc sugars, etc. Degassing Destruction of foams Extraction of flavorings Filtration and drying Freezing g Mixing and homogenization

Chemical/Biochemical Effects

Microbial inactivation Effluent treatment Modification of growth of living cells Alteration of enzyme activity Oxidation Sterilization of equipment

Precipitation of airborne powder Tenderization of meat

Plasma Processing

 Temp. 20 20-60 60 C Partially ionized or activated gas (ppm) Non-chemical N h i l low l temperature t t decontamination of heat sensitive surfaces f (plastics, vegetables, fruits, meat)

Cold Plasma

Concluding Remarks
Non-thermal food processing is still an evolving field Some non-thermal processes seem to have better potential than others Equipment cost (though coming down) still is a major limiting step Process documentation, verification procedures need to be worked out for government approval to assure safety (adequate processing)