Non thermal food preservation methods Essay

pabulum deteriorate in tincture collect to a wide range of chemical and enzymatic reactions, added to this the consumer demands faster production rate for high look regimen with fresh- standardized characteristics and long ledge life, leading to the application of thermal helpes for nutrition rescue. However this thermal sermons get undesirable do on intellectual nourishment flavor, color and nutritional attributes such as protein and vitamin destruction. These market conditions unneurotic 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 impertinently preservation technologies.Called non-thermal food preservation methods, this sassy and emerging preservation techniques work by killing the microorganisms and inhibiting its enzymatic activity exerting a minimal impact on the nutritional and sensory properties of foods for an extended shelf l ife. to boot non-thermal methods allow the processing of foods below temperatures traditionally employ during thermal control processes, so flavors, vitamins and essential nutrients lowgo minimal or no change.They ar also considered to be more energy efficient and to prolong better quality attributes than conventional thermally based processes. Non-thermal processes also meet industry needs by offering value-added products, new market opportunities and added safety margins (Morris et al., 2007). Foods ignore be non-thermally process by high hydrostatic contract, ultrasound, filtration, irradiation, hurdle technologies and galvanising methods such as pulsed electric landing fields, oscillating magnetic fields and high-voltage discharge. collectible to technological developments, high pressure sensation processing and high electric field pulse processing put one across received increased attention during the last decade (Butz & Tauscher, 2002) .The principal(prenominal) purpose of this assignment is to give a detailed review and approach to the non-thermal preservation technologies of pulsed electric field processing and high hydrostatic pressure processing by individually analyzing the objectives, equipment and process employed, feelings in the food components and properties, and comparing and contrasting the advantages and disadvantages of individually method to conclude which process can preserve in longer and in better run the characteristics that define a commercially high quality product.PULSED ELECTRIC FIELD (PEF)Constituting a non-thermal treatment for food preservation which has a variety of uses in the field of food conservation, ranging from microorganism or enzyme defusing and slowing in liquid food to mass transfer process in plant materials (Wang et al., 2013). The application of PEF includes the effectuation of short repeated high voltage pulses to form cell membranes and develops an alternative to the traditional pasteurizatio n process in the food industry 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 plastered defined remains that rarely 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 between electrodes to treat foods that consequently, inactivate microorganisms EquipmentThe food products that bequeath be treated is a critical factor in design and equip with the adequate machinery the PEF system domiciliate, its hygienic design is also determining for the quality and safety of foods that will be treated and produced. The normally used equipment for the pulsed electric field system consists of a high-voltage power source, and energy storage electrical condenser bank, a charging current limi ting resistor, a switch to discharge energy from the capacitor across the food, and a treatment chamber (Ortega-Rivas, 2012).Treatment systems 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 2 parallel plates that provide the about uniform electric field area. persisting have the same equipment for the high voltage pulse seed but also incorporate a pumping continuous system that allows the nonstop processing, necessary for the industrial application. ProcessDevelopmentThe bank of capacitors is charged by a direct 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 types of voltages that cause different implications in the processed food, generating a short burst of high voltage to a food placed between two electrodes. When subjected to a higher electric voltage, a large flux 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 mechanism that pulsed electric field uses to inactivate the enzymes and microorganism has not been fully clarified, two theories have been proposed the dielectric breakdown possible action and the electroporation theory (Zhang et all., 2010).In the dielectric breakdown mechanism a cell membrane with induced potential starts to condense from reversible pores to irreversible on the membrane, on the other hand the electroporation theory mechanism on a cell membrane makes a osmotic unbalance that swells and leads to a the membrane rupture. HIGH HYDROSTATIC compress (HHP)High hydrostatic pressure alters the equilibrium between protein-protein and protein-solvent interactions at different levels of pressure and cartridge clip combinations do minimal loss of vitamins and flavor compounds assigning 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-desired qualities maintaining its natural freshness and extending its shelf life, causing minimal changes in the originalcharacteristics of food by eliminating thermal degradation. EquipmentAlthough the equipment use d for high hydrostatic pressure is expensive and specialized, overdue 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 vas 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 do of low-alloy steel (Bhat, 2011). ProcessDevelopmentPlace the food package in a sterilized container and saddle it in the pressure chamber. Fill the pressure chamber with water and hold under pressure for the time required to pressurize the vessel. Depressurize the chamber and remove processed food. . After pressurization, the food is kept under high pressure for the required process time. Depressuriza tion can be done faster. Mechanism of ActionHHP removes ambience from the food packaging the products. During the pressurizing process the time required to pressurize the vessel is influenced by the compressibility and the disposition 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 high-pressure 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 gift the high pressure to the product. The limitations of this system are that it requires heavy 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. causeThe wide field of application that both PEF and HHP have led to find in the literature galore(postnominal) 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 enhance of biological compounds. Pulsed Electric FieldExtension 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 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 texture can improve if using the sui table 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 intake 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 quality has been proved in products that globe all the types of food industries. Competition between the various types of processes makes compa nies optimize normal 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 let for those companies that can afford the high cost 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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