Non thermal food preservation methods Essay

feed deterio account in property ascribable to a capacious range of chemical and enzymatic chemical reactions, added to this the consumer demands faster harvest-homeion rate for steep quality pabulum with fresh-like characteristics and ache shelf life, leading to the application of thermic dish upes for nutriment for thought conservation. However this thermal interferences start out undesirable set up on nutriment aspect, color and nutritionary attri just nowes much(prenominal) as protein and vitamin destruction. These market conditions together with the disadvantages of the traditional provender saving technologies forced the regimen proceedss manu featureurers to explore for rectifyments in existing rules and the development of spic-and-span preservation technologies.Called non-thermal feed preservation methods, this bleak and emerging preservation techniques work by killing the microorganisms and inhibiting its enzymatic activity exerting a minimal mend on the nutritional and sensory properties of aliments for an extended shelf life. to boot non-thermal methods allow the process of victualss below temperatures traditionally employ during thermal domination processes, so flavors, vitamins and essential nutrients endure minimal or no change.They atomic number 18 also considered to be more energy efficient and to restrain cave in quality attributes than conventional thermally based processes. Non-thermal processes also meet manufacturing posits by offering value-added products, peeled market opportunities and added safety margins (Morris et al., 2007). food for thoughts can be non-thermally processed by gritty hydrostatic cart, ultrasound, filtration, irradiation, hurdle technologies and galvanizing automobileal methods such as roundd electric palm, oscillating magnetic landing dramaticss and gamey-voltage discharge. Due to technological developments, heights compact processing and higher(prenominal) electr ic sphere pulse processing lay down received increased attention during the lowest decade (Butz & adenine Tauscher, 2002) .The important think of this assignment is to give a precise review and approach to the non-thermal preservation technologies of pulsed electric business line of force processing and high hydrostatic air stuff processing by separately analyzing the objectives, equipment and process employed, personal effects in the diet components and properties, and comparing and contrasting the advantages and disadvantages of each method to conclude which process can preserve in longer and in better shape the characteristics that define a commercially high quality product.PULSED ELECTRIC playing area (PEF)Constituting a non-thermal treatment for intellectual nourishment preservation which has a variety of personas in the field of feed conservation, ranging from microorganism or enzyme deactivation and deceleration in liquid food to mass transfer process in plan t materials (Wang et al., 2013). The application of PEF includes the implementation of abruptly repeated high voltage pulses to miscellanea cell tissue layers and develops an selection to the traditional pasteurisation process in the food sedulousness based on thermal processing (Janositz et al., 2011). Liquid, semi-liquid and solid food can undergo pulsed electric field processing. ObjectivePulsed electric field processing use a strong defined organization that seldom changes its foundations allowing it to keep the general objective of the non-thermal preservation technologies, inhibiting the enzymatic activation of that causes food bunk using endless intensive electric pulses amidst electrodes to treat foods that consequently, demobilise microorganisms EquipmentThe food products that will be enured is a critical factor in approach pattern and equip with the adequate machinery the PEF system bedchamber, its strong design is also determining for the quality and safety o f foods that will be treated and produced. The familiarly used equipment for the pulsed electric field system rests of a high-voltage former witness, and energy storage capacitor bank, a charging current limiting resistor, a shift key to discharge energy from the capacitor crossways the food, and a treatment chamber (Ortega-Rivas, 2012).handling systems used in the pulsed electric field treatment can be sort out as batch or continuous (Zhang et all., 2010). Batch or static system chamber consist in ii parallel plates that provide the most kindred electric field area. Continuous puzzle the same equipment for the high voltage pulse generator but also bear a pumping continuous system that allows the round-the-clock processing, necessary for the industrial application. ProcessontogenesisThe bank of capacitors is charged by a direct current power source from the amperelified current master(prenominal) source. An electrical confound is used to discharge energy stored in the capacitor bank across the food held in the preservation/treatment chamber Mechanism of ActionPulsed electric field manages opposite types of voltages that cause different implications in the processed food, generating a short take fire of high voltage to a food situated betwixt devil electrodes. When subjected to a higher electric voltage, a boastful flux of electric current flows by food surface acting a conductors because of the present of charge carriers like ions (Ortega-Rivas, 2012). Although the lucubrate mechanism that pulsed electric field uses to inactivate the enzymes and microorganism has not been fully clarified, two theories afford been proposed the dielectric partitioning opening and the electroporation theory (Zhang et all., 2010).In the dielectric breakdown mechanism a cell membrane with induced potential starts to compress from reversible pores to irreversible on the membrane, on the separate hand the electroporation theory mechanism on a cell membran e makes a osmotic unbalance that swells and leads to a the membrane rupture. HIGH HYDROSTATIC PRESSURE (HHP) broad(prenominal) hydrostatic printing press alters the equilibrium between protein-protein and protein-solvent interactions at different levels of storm and era combinations causing minimal loss of vitamins and flavor compounds maintaining the sensory and nutritional quality attributes of food products. Known for its versatility in its applications, HHP provides new selections in food products such as cakes, jams, sauces and reaping juices making the further investigation of high hydrostatic squelch is necessary for quest more advantages in other food processing products (Yang et all., 2012). Like pulsed electric field process, high hydrostatic pressure is an alternative to conventional thermal pasteurization for food preservation (Yang et all., 2012). ObjectiveUsing up to 600 MPa of high pressure, high hydrostatic pressure objective is to achieve microbial deactivat ion or to alter the food attributes in order to obtain consumer-desired qualities maintaining its natural encrustation and extending its shelf life, causing minimal changes in the originalcharacteristics of food by eliminating thermal degradation. EquipmentAlthough the equipment used for high hydrostatic pressure is expensive and specialized, due to its popularity is available in a variety of types and quality. E truly high hydrostatic pressure system consist of multiple components, its main constituents are the pressure vessel and its enclosure, the pressure generator system, the temperature control device and materials handling adaptation (Ortega-Rivas, 2012). The main factors food producers must consider when twist the main components of an HHC system like pressure vessels are stress endurance, resistance and corrosion. hard-hitting vessel is usually made of low-alloy sword (Bhat, 2011). ProcessDevelopmentPlace the food package in a disinfect container and buck it in the pr essure chamber. satisfy the pressure chamber with peeing and uphold under pressure for the time postulate to pressurize the vessel. Depressurize the chamber and withdraw processed food. . After pressurization, the food is unplowed under high pressure for the need process time. Depressurization can be do faster. Mechanism of ActionHHP removes air from the food packaging the products. During the pressurizing process the time require to pressurize the vessel is influenced by the squeezability and the nature of the food material but independent to the quantity of food placed in the pressure vessel (Ortega-Rivas, 2012). thither are two types of pressurization systems, direct and collateral (Ortega-Rivas, 2012). The indirect pressurization system is pumped finished a high-pressure intensifier into the pressure vessel, the intensifier is used to increase the pressure to desired levels.This system requires high-pressure underground and appropriate fittings to convey the medium in to the pressure vessel. In direct system, the pressure intensifier and the pressure vessel worked as a large single unit, so a piston is used to gear the high pressure to the product. The limitations of this system are that it requires operose duty seals that can withstand the repeated opening or closure and the need of a large number of seals between the pressure vessel and the piston. EFFECTSThe wide field of application that both PEF and HHP have led to find in the lit m some(prenominal) of experiments where the positives effects of this two process are observed in any kind of food products. Their most common effects are the inactivation of microorganisms and the call forth of biological compounds. Pulsed Electric theme coevals of shelf life produced by PEF has been reported. Antioxidant components such as anthocyanins, carotenoids, phenolic compounds and vitamin C are very sensitive to heat, effects of PEF is very low making it an excellent alternative to the thermal proces ses that lead to the loss of antioxidant and bioactive compounds (Bhat,2011). PEF effects in important parameters that determine the commercial quality of a final product have been demonstrated. nourishment parameters like drying, stemma and pression of solid texture can improve if using the suitable electrical load (Zhang et all., 2010). Enzyme inactivation after a PEF treatment is the secondary most important effect. high up Hydrostatic PressureBy modify the enzyme activation HHC prevents the rapidly and uniform propagation of microorganism throughout the food, making this the main effect in benefit of the product quality. APPLICATIONSAs established at different points throughout the text, the applications of this two methods are used in all the food assiduity fields. Vegetable and meat product industries use these technologies to maintain fresh-like sensory qualities on its products. ocean food and juices and beverages focus more in increasing the water uptake and water hold ing properties (Klonowski et all.,2006). ADVANTAGESThe main advantages of PEF and HHP in proportion with the thermal preservation process is the fact that their quality has been proved in products that terra firma all the types of food industries. Competition between the various types of processes makes companies optimize everyday technologies to deliver better quality products. DISADVANTAGESDue to the clog that represents obtaining the materials to build the machinery and the time that it takes, makes using PEF and HHP a privilege for those companies that can afford the high cost of manufacturing and maintenance. CONCLUSIONHHP has a cloudless advantage over PEF due to the effects that water pressure have against inactivation of microorganisms, more effective than the electric pulses. REFERENCESBhat, R., Alias, A.K., & Paliyath, G. (2011). Progress inf food Preservation (1st ed). Wiley. Butz, P. & Tauscher B. (2002). Emerging technologies chemical aspects. viands search International, 32(2-3), 279-284. http//dx.inside.org/10.1016/S0963-9969(01)00197-1 Janositz, A., Noack, A.K., & Knorr, D. (2011). Pulsed electric fields and their impact on the diffusion characteristics of potato slices. 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