Enhance beverage quality r5

Agenda

• Beverage Processing – Focus on Thermal

• Key Concept – Global Maximization

• Technical Basis and Approach– Velocity and Shear profiles

– Time and Temperature profiles

• Application to Quality Enhancement– Peach piece crispness / texture

– Volatile Aromas – Flash Cooling / Evaporation

– Flavors – Cooked / Off

– Nutrition – Vitamin C, Thiamin, Lysine

• Case Study: Global Optimization – Soy Milk

2nd May 2012BevTech 2012, Ashok Dhruv, LLC.

(720) 318 90002

Mission –

• Provide tangible and material economic benefit

• To Food and Beverage Processors,

• On a Time Effective basis

• Because

– Consumer wants and needs are rapidly changing

– Technology is available

• With Employment of skills and resources on as needed basis

• By:– application of scientific and

engineering principles and practices

– Leverage IT revolution

• computing power

• data access - internet

• value generation

– bridge gap between generation and use of information

2nd May 2012

BevTech 2012, Ashok Dhruv, LLC.

(720) 318 90003

Concept to Commercialization – the journey


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BevTech 2012, Ashok Dhruv, LLC. (720) 318 9000

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Thaw

Blend

Heat

Cool

FillHold

Non Alcoholic Beverages - Thermally Processed Generic Block Flow Diagram


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Safety: F0 – Pasteurization and Microbial kill


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7

LogRedClB 1.044 104

LogRedClB log e 10( ) LncitocfClB

CitoCfClB 1.00024CitoCfClB eLncitocfClB

LncitocfClB 2.403 104

LncitocfClB0

min

KClB d min

KClB 7( ) 3.534 103

min1

KClB K0ClB e

EClB

Rgas TAvg( ) 460 R

TAvg 8( ) 196.762RExp 101.745ExpEClB

Rgas TAvg 15( ) 460 R

EClB

Rgas

3.73 104

KEClB 3.73 104

Rgas KK0ClB 2 1040

s1

Calculation of Microbial kill :

FTPast 37.228sFTPast0

min

10

TAvg( ) TRef

zd min

4.359minz 10 RTRef 180 R

Calculation of extent of Pasteurization :

Measure of Safety

2nd May 2012BevTech 2012, Ashok Dhruv, LLC. (720) 318

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Safety: D and z values and Microbial killClostridium Botulinum, Salmonella, Listeria Monocytogenes


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9

0 1 2 3 4 50

20

40

60

80

100

120

140

160

180

200Peroxidase activity drop in heat period

Time in heating MC tube, minutes

Act

ivit

y r

atio

, ;

Av

g T

emp

deg

F

200

00

Ratio POD( )

%

T Avg( )

R

50

min

Extend shelf life – Enzyme deactivationPrevent enzymatic degradation with time

• Flavor and Aroma

– Volatile or Non ?

– To keep or reject?

– Sources

• Comes from F & V

• Added in formulation

• Generated in process

• Nutrition

– Vitamins

– Minerals

– Essential Amino Acids

• Proteins

– Essential Lipids

• Fats and Oils


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Safety: Commercial sterility : Log ReductionRetort, Aseptic, Hot Fill, Chilled, Frozen -HTST, UHT, ESL


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Microbiology

Enzymes

Bio-Chemistry

Organic Chemistry

Heat transfer

Mass transfer

Momentum transfer

Kinetics

Why and How –Application of sound Science and Engineering

Chemical engineering analysis

Apply tenets of chemistry

• Derive Viscosity, Velocity and Shear profiles

• Derive Time – Temperature profile

• Select markers

• Apply kinetics – Microbial, Enzymatic, Bio-chemical

• Integrate over product Volume

Generic Approach

BevTech 2012, Ashok Dhruv, LLC. (720) 318 90002nd May 2012 12

Velocity profile inside a (hold) tube

2nd May 2012BevTech 2012, Ashok Dhruv, LLC. (720)

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Residence time in the (hold) tube


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0 0.094 0.19 0.28 0.37 0.47 0.56 0.65 0.75 0.84 0.940

30

60

90

120

150

180

210

240

270

300Shear rate vs radial distance

Radial diatance, in

Sh

ear

rate

, 1

/sec

300

0.053

r 95( )

r 118( )

r 150( )

r 230( )

K 95r 95( )

s100

poise

K 118r 118( )

s100

poise

K 150r 150( )

s100

poise

K 230r 230( )

s100

poise

R i

in

5.525 103 r

Shear rate calculations :

r TF

PT TF

2 L0 k TF

1

n TF

r in( )

1

n TF

Max TF

PT TF d

4 k TF L0

1

n TF

Avg TF Max TF

n TF

n TF 1

Mechanical damageShear rate > Shear Number


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Measure of Mechanical Damage

1.5 1.6 1.7 1.8 1.9 2 2.1 2.2 2.3 2.4 2.5 2.6 2.7 2.8 2.9 3110

60

10

40

90

140

190

240

Shear rate, radially

Shear rate, axially

Shear rate as afunction of radius, SSHE

Radial distance, inches

Shear

rate

in p

er s

econ

d

240

110

r in( ) s

z r in( ) s 10

31.5 r

Scarped Surface Heat ExchangerShear rate in radial and axial direction


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Heating or Cooling of Particulates


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tc x0 y0 z0

p q r

Axp

Ayq

Azr

Bx tc p By tc q Bz tc r Cx x0 p Cy y0 q Cz z0 r

Tf tc x0 y0 z0 ta Ti ta tc x0 y0 z0 460 R

T Avg t fwall T fi t fwall e

4 U cal D min

d2

f C Pf

Time – Temperature Profile

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(720) 318 9000

0 0.5 1 1.5 2 2.5 3 3.5 4 4.5 530

50

70

90

110

130

150

170

190

210

Time to heat fruit piece in puree

Time of heating, m inutes

Te

mper

atu

re,

deg

F

130

175

T f tc 0 0 0 R1

T f tcx

in

y

in

z

inR

1

TAv gF tc R1

3 5

tc

Local and InstantaneousTime – Temperature Profile

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0 0.1 0.2 0.3 0.4 0.5 0.6 0.7 0.8 0.9 10

10

20

30

40

50

60

70

Temp, Firmness and PG Conc. of peaches

Time, minutes

Te

mp

F,

Fir

mn

ess

, N

, P

G C

onc

enta

rtio

n

70

0

T MW( )

R

Firm( )

PG( ) 100

10

Sensory perception - Texture – Peach firmnessCombine time – temperature with Enzymatic Kinetics


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Removal of volatiles depends on the relative volatilities of the compound in question, as

shown by graph below:

Application: Loss of Volatile AromaFlash Cooling


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Application: Loss of Volatile AromaFlash Cooling


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Quality – Grapefruit juiceHMF and Non Enzymatic Browning Index

From Journal of Food Science, Volume 59, No 1, page 155, 1994.

Beverage Processing – Unit operations: Evaporation


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Evaporation – Formation of “Off” FlavorsHydroxy Methyl Furfural as marker


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Quality – Hydroxy Methyl Furfural FormationIn Process and Storage

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Color – Non Enzymatic Browning Index


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Nutrition – Vit. C / Ascorbic AcidIn Evaporation by Stage

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NutritionVitamin B1 – Thiamin kinetics


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Calculation of Nutrition destruction :

Based on Vitamin B1 - Thiamin, Kinetics

K0B1 2.19 109

s1

EB1 1.18 104

Rgas KEB1

Rgas

1.18 104

K

ExpEB1

Rgas TAvg 15( ) 460 RExp 32.187 TAvg 8( ) 196.762R

KB1 K0B1 e

EB1

Rgas TAvg( ) 460 RKB1 7( ) 1.074 10

3min

1

LncitocfB10

min

KB1 d min LncitocfB1 7.046 104

CitoCfB1 eLncitocfB1

CitoCfB1 1.000705

LogRedB1 log e 10( ) LncitocfB1 LogRedB1 3.06 104

Process Temperature, C Time, seconds Thiamin loss, % Nutrient loss

reduction, %

Conventional 63 1,800 0.333 0

HTST 72 15 0.0073 97

UT - Pasteurization 90 .5 0.00136 99.6

UT - Pasteurization 100 .0.01 0.000066 99.98

UHT - Sterilization 138 2 0.2664 20

What is the impact on my Nutrition? Let us see what happens to Thiamine, Vitamin B1.The following are equivalent “pasteurization” processes for milk.

> 90 % reduction in Nutrient loss, does it matter at these low loss values?


(720) 318 9000

Nutrition: Lysine Kinetics

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(720) 318 9000

Case Study: Safety, Shelf-life, Sensory, Nutrition -Optimizing conditions for Thermal Process for Soy Milk

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9958 E. Maplewood Ave., Englewood, CO 80111

[email protected]

http://www.productivityandgrowth08.com


(720) 318 900031

Ashok Dhruv, LLC(720) 949 – 6498 (Off)

(720) 318 – 9000 (Mobile)

Questions

Thank You

2nd May 2012

mailto:[email protected]

Enhance beverage quality r5

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