Food Technology IV (FTN411T) – 2014 & 2016

Chapter 6: Emerging novel processes and technologies

Tutorial memorandum
QUESTION 1

Minimal-processing technologies are modern techniques that provide sufficient shelf-life

to foods to allow their distribution, while also meeting the demands of the consumers for
convenience and fresh-like quality. Explain the principles underlining the following
emerging novel processes i.e. what is the mechanism that kills or inhibits the
microorganisms.

1.1 Gamma irradiation (4)

 Ionizing radiation leads to formation of OH radicals (1)

 OH radicals then react with the DNA of microorganisms (1)
 DNA gets damaged and the genetic codes get altered (1)
 The organisms then lose the ability to reproduce (1)

1.2 Ohmic heating (6)

 The product is placed in direct contact with a pair of electrodes (1)

 through which an alternating current (1) (low frequency: traditionally 50 or 60 Hz) is
passed into the food product (1)
 This results in internal generation of heat (inside out heating pattern) (1)
 Due to electrical resistance of the food (1)
 Ohmic heating requires direct contact with food (1)

1.3 Microwave heating (9)

 Food is filled with water, which is positively charged at one end, and negative at the
other (1)
 Microwaves are generated by a magnetron inside the microwave oven (1)
 and these waves have electrical (1) and magnetic fields (1) that change direction

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 rapidly (1) (alternating 2.45 billion times a second)
 water will try to align with the electric field (1)
 and the water molecules rock back and forth rapidly (1)
 molecular friction from this creates heat (1)
 as the motion disrupts the hydrogen bonds between neighboring water molecules (1)

1.4 High-pressure processing

(5)
 The high pressure treatment of foods involves subjecting food materials to pressures
ranging from 100 to 1000 MPa (1)
 High pressure processing causes a partial unfolding of proteins (1) that can promote
covalent and non-covalent interactions during and upon release of pressure (1),
 thus triggering their denaturation (1)
 This results in the inactivation of microorganisms (1)

1.5 Pulsed electric fields

(6)
 A series of short, high-voltage pulses (1) breaks the cell membranes of vegetative
microorganisms (1) in liquid media by expanding existing pores or creating new ones
(1).
 The membranes of Pulsed electric field-treated cells become permeable to small
molecules (1); permeation causes swelling (1) and eventual rupture of the cell
membrane (1)
/30/

QUESTION 2

Electro-heating can be subdivided into either direct electro-heating where electrical

current is applied directly to the food (e.g. Ohmic heating) or indirect electro-heating (e.g.
microwave or radio frequency heating) where the electrical energy is firstly converted to
electromagnetic radiation which subsequently generates heat within a product.

2.1 Discuss the advantages (12 marks) and disadvantages (4 marks) of Ohmic heating. (16)

Advantages:
 Extremely rapid heating rates (1)
o Therefore  pasteurization °T (1)
o Without coagulation/denaturation (1)
o Longer refrigerated shelf-life (1)
 Uniform heating of liquids with faster heating rates (1)
 Higher °T achieved in particulates over liquids in liquid-particulate mixtures (1)
 Energy efficient (1)
 Fresher tasting & high quality end products (1)
 No residual heat transfer after current is shut off (1)
 Low maintenance cost (1)
 Ambient °T storage & distribution when combined with aseptic filling (1)

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  Environment friendly (1)

Disadvantages:
 High initial cost (1)
 Fat globule containing products not effectively treated (1)
 Effectiveness of the process depends on conductivity of products (1)
 Electrodes deposit interference (1)

2.2 Discuss the advantages (5 marks) and disadvantages (5 marks) of radio frequency
heating. (10)

Advantages:
 Improved food quality (1)
 Increased throughput  processing is faster (1)
 Shorter process lines (1)
 Improved energy efficiency since RF dissipates directly into product (1)
 Improved control  heating stops immediately when electric field is switched off (1)

Disadvantages:
 Relate to equipment & operation cost (1)
 More expensive than Ohmic heating (1)
 Unit energy cost higher than conventional heating systems (1)
 RF systems are larger than MW systems (1) & MW heating is faster (1) /26/

QUESTION 3

Only a relatively low number of microwave applications can be found in actual industrial
production, compared with their indisputable high potential. These successful
microwave applications range over a great spectrum of all thermal food processes.

3.1 Explain what is the mechanism that kills the microorganisms when using
microwave heating? (9)

 Food is filled with water, which is positively charged at one end & negative at the
other (1)
 Microwaves are generated by a magnatron inside the microwave oven (1)
 and these waves have electrical (1) & magnetic fields (1) that change direction
rapidly (1) (alternating 2.45 billion times a second)
 Water will try to align with the electric field (1)
 and the water molecules rock back & forth rapidly (1)
 Molecular friction from this creates heat (1)
 as the motion disrupts the hydrogen bonds between neighboring water molecules (1)

3.2 Compare microwave heating with conventional heating. (10)

Traditional heating methods:

 Relies on conduction and convection from hot surfaces to deliver energy into the
product (1)
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  Foods heated slowly in order to avoid overheating the surface (1)
 Surfaces dry out  form thermal barrier layer (1)
 More difficult to heat centers (1)

Microwave heating:
 Microwave heating is an example of volumetric heating (1)
 Electrical energy is firstly converted to electromagnetic radiation at 300 - 3000 MHz
(1)
 Microwaves are used to evenly heat the entire volume of the food, thus delivering
energy evenly into the body of the material (1)
 Food heated by microwave heating do not come into contact with hot surfaces (1)
and this minimizes thermal damage to functional components (1) and allows thick
and viscous products to be heated without fouling (1)

3.3 Do you think microwave heating holds advantages? Motivate your answer.
(3)
Yes, due to homogeneous heating rates (1), also in solid foods and the corresponding
short process times (1), which helps preserving a high quality (1).
/22/

Total: 78

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