Non thermal food preservation methods Essay

sustenance deteriorate in fictitious character due to a wide range of chemical and enzymatic reactions, added to this the consumer demands faster production rate for broad(prenominal) quality viands with fresh-like characteristics and huge shelf life, leading to the application of thermic exercisees for food delivery. However this thermal treatments cause undesirable do on food flavor, color and nutritional attributes such(prenominal)(prenominal) as protein and vitamin destruction. These market conditions together with the disadvantages of the traditional food preservation technologies forced the food products manufacturers to seek for improvements in existing methods and the development of forward-looking preservation technologies.Called non-thermal food preservation methods, this new and emerging preservation techniques consummation by killing the microorganisms and inhibiting its enzymatic activity exerting a marginal concern on the nutritional and sensory properties of foods for an extended shelf life. Additionally non-thermal methods consent to the processing of foods be outset temperatures traditionally use during thermal control processes, so flavors, vitamins and essential nutrients undergo minimal or no change.They ar to a fault considered to be more energy efficient and to preserve go quality attributes than conventional thermally based processes. Non-thermal processes also meet sedulousness call for by offering value-added products, new market opportunities and added safety margins (Morris et al., 2007). nutriments can be non-thermally processed by senior high gear hydrostatic jam, ultrasound, filtration, irradiation, hurdle technologies and galvanic automobile methods such as pulsed electric studys, oscillating magnetic theater of battles and high- voltage drowse off. delinquent to technological developments, high twinge processing and high electric field pulse processing have received increased attention during the we ar decade (Butz & Tauscher, 2002) .The main purpose of this assignment is to give a elaborate review and approach to the non-thermal preservation technologies of pulsed electric field processing and high hydrostatic pressure processing by individually analyzing the accusatives, equipment and process employed, effect in the food components and properties, and comparing and contrasting the advantages and disadvantages of each method to intermit which process can preserve in longer and in better shape the characteristics that define a commercially high quality product.PULSED voltaic FIELD (PEF)Constituting a non-thermal treatment for food preservation which has a pastiche of uses in the field of food conservation, ranging from microorganism or enzyme in activating and mental retardation in liquid food to mass transfer process in plant materials (Wang et al., 2013). The application of PEF includes the implementation of on the spur of the moment repeated high voltage pulses to for m cell membranes and develops an alternative to the traditional pasteurization process in the food industry based on thermal processing (Janositz et al., 2011). Liquid, semi-liquid and consentaneous food can undergo pulsed electric field processing. accusatoryPulsed electric field processing use a strong defined outline that r arely changes its foundations allowing it to keep the general objective of the non-thermal preservation technologies, inhibiting the enzymatic activation of that causes food decomposition using continuous intensive electrical pulses mingled with electrodes to treat foods that consequently, inactivate microorganisms EquipmentThe food products that leave be treated is a critical factor in design and equip with the adequate machinery the PEF arranging domiciliate, its hygienic design is also determining for the quality and safety of foods that will be treated and produced. The special Kly used equipment for the pulsed electric field constitution consist s of a high-voltage advocate source, and energy storage condenser bank, a charging current limiting resistor, a switch to discharge energy from the capacitor across the food, and a treatment chamber (Ortega-Rivas, 2012).Treatment ashess used in the pulsed electric field treatment can be classified as batch or continuous (Zhang et all., 2010). Batch or static system chamber consist in two parallel plates that provide the virtually reproducible electric field area. Continuous have the same equipment for the high voltage pulse informant but also incorporate a pumping continuous system that allows the nonstop processing, necessary for the industrial application. ProcessontogenesisThe bank of capacitors is charged by a charter current power source from the amplified current main source. An electrical switch 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 different t ypes of voltages that cause different implications in the processed food, generating a short burst of high voltage to a food hardened mingled with two electrodes. When subjected to a higher electric voltage, a large liquidise of electric current flows through food surface acting a conductors because of the present of charge carriers like ions (Ortega-Rivas, 2012). Although the detailed utensil that pulsed electric field uses to inactivate the enzymes and microorganism has not been fully clarified, two theories have been proposed the nonconductor breakdown theory and the electroporation theory (Zhang et all., 2010).In the dielectric breakdown utensil a cell membrane with induced potential starts to compress from correctable pores to irreversible on the membrane, on the other hand the electroporation theory mechanism on a cell membrane makes a osmotic asymmetry that swells and leads to a the membrane rupture. HIGH HYDROSTATIC PRESSURE (HHP) steep hydrostatic pressure alters th e equilibrium between protein-protein and protein-solvent interactions at different levels of pressure and metre 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 alternatives in food products such as cakes, jams, sauces and fruit juices making the further investigation of high hydrostatic pressure is necessary for seeking 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 inactivation or to alter the food attributes in order to obtain consumer- in demand(p) qualities maintaining its natural freshness and extending its shelf life, causing m inimal 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. Every 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 building the main components of an HHC system like pressure vessels are stress endurance, resistance and corrosion. High-pressure vessel is usually made of low-alloy firebrand (Bhat, 2011). ProcessDevelopmentPlace the food package in a sterilized container and load it in the pressure chamber. Fill the pressure chamber with water and hold under pressure for the cartridge clip required to alter the vessel. Depressurize the chamb er and remove processed food. . After pressurization, the food is unplowed under high pressure for the required process time. Depressurization can be done faster. Mechanism of ActionHHP removes air from the food packaging the products. During the pressurizing process the time required to pressurize the vessel is influenced by the compressibility and the constitution of the food material but independent to the quantity of food placed in the pressure vessel (Ortega-Rivas, 2012). There are two types of pressurization systems, direct and indirect (Ortega-Rivas, 2012). The indirect pressurization system is pumped through a aggressive intensifier into the pressure vessel, the intensifier is used to increase the pressure to desired levels.This system requires high-pressure tubing and appropriate fittings to convey the medium into 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 deliver the high p ressure to the product. The limitations of this system are that it requires heavy job seals that can withstand the repeated opening or closure and the direct of a large number of seals between the pressure vessel and the piston. effectuateThe wide field of application that both PEF and HHP have led to dominate in the literature many of experiments where the positives effect of this two process are observed in any kind of food products. Their most common effects are the inactivation of microorganisms and the enhance of biological compounds. Pulsed Electric sketchExtension of shelf life produced by PEF has been reported. Antioxidant components such as anthocyanins, carotenoids, phenolic resin compounds and vitamin C are very sensitive to heat, effects of PEF is very low making it an excellent alternative to the thermal processes 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. Food parameters like drying, extraction and pression of solid cereal 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 Hydrostatic PressureBy enabling 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 industry fields. Vegetable and meat product industries use these technologies to maintain fresh-like sensory qualities on its products. Sea food and juices and beverages focus more in increasing the water uptake and water holding properties (Klonowski et all.,2006). ADVANTAGESThe main advantages of PEF and HHP in comparison with the thermal preservation process is the fact that their quali ty has been proved in products that cosmos all the types of food industries. Competition between the various types of processes makes companies optimize usual technologies to deliver better quality products. DISADVANTAGESDue to the difficulty 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 equal of manufacturing and maintenance. CONCLUSIONHHP has a clear 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. 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