Food production: food processing and packaging, focusing ... · Novel non-thermal technologies High...
Transcript of Food production: food processing and packaging, focusing ... · Novel non-thermal technologies High...
Prof. Carmen C. Tadini
“Food production: food processing
and packaging, focusing on
sustainable, energy saving and waste
reducing processes and materials”
May 21st 2014
Brazilian Food Industry Overview
Performance (2013):
◦ Incoming US$ 220 billion
◦ Local market: US$ 103 billion
◦ Food Service: US$ 53 billion
◦ Employees: 1.63 million
Source: ABIA (2014)
Motivation
Brazil: disposal of garbage per day: ~ 200,000 ton;
Consumer demands for high quality products;
New technologies for energy efficiency,
water savings and reduced emissions;
Use of biodegradable materials;
Source: Abrelpe (2010)
Highqualityfoods
Ecologicalconcerns
Consumerdemands
Food Processing
New technological approaches for
food preservation have been
developed for energy efficiency,
water savings and reduced
emissions, while ensure food
safety and quality
Novel thermal technologies
Electromagnetic technologies:
◦ Ohmic heating (OH)
◦ Dielectric heating:
Radio frequency (RF)
Microwave (MW)
Novel non-thermal technologies
Ultrasounds (US)
High pressure processing (HPP)
Pulse electric fields (PEF)
Pulse light treatment (PL)
Novel thermal technologies
Electromagnetic technologies: OH
◦ based on the principle that most food products have the ability to resist to
the passage of an electrical current.
◦ acerola and blueberry pulps were ohmically heated
Sarkis et al. (2013). Innovative Food Science & Emerging Technologies, 18, 145-
154
Fresher-tasting, high quality products;
Low maintenance costs;
Environmentally-friendly system
Novel thermal technologies
Electromagnetic technologies: MW
◦ implies the interaction between an electromagnetic alternating field and the
dipoles and ionic charges contained within a food product that enables the
volumetric heating of the product.
◦ Green coconut water was heated in a batch microwaves system
Matsui et al. (2008). Journal of Food Engineering, 88, 169-176
Potential use for food preservation including
sterilization and pasteurization of liquid foods;
However, the knowledge of dielectric properties
of foods is a key factor for an effective heating.
Novel non-thermal technologies
High pressure processing (HPP)
Pulse electric fields (PEF)
The most extensively researched
and promising non-thermal
processes for food preservation
Novel non-thermal technologies
Pulse electric fields (PEF)
Based on the application of pulses of high voltage
delivered to the product placed between a set of
pair of electrodes that confine the treatment gap
in the PEF chamber.
Effect of PEF on antioxidant properties of carrot juice
Cserhalmi et al. (2002). ). Innovative Food Science & Emerging
Technologies, 3, 41-45
Quitão-Teixeira et al. (2009) Journal of the Science of Food and
Agriculture, 89, 2636-2642
Potential use to inactivate micro-organisms in
liquid food products at low temperatures;
Other potential applications: enhancement of
drying efficiency and decontamination of liquid
waste
Novel non-thermal technologies
High hydrostatic pressure(HHP)
Involves subjecting food materiais to pressures that generally can
range from (100 to 1000) MPa, inactivating micro-organisms and
enzymes.
There are some Brazilian research groups working with HPP:
Orange juice; tomato pulp; tea extraction;
beer; milk; meat; mango nectar;
Bisconsin Jr. et al. (2014). Food and Bioprocess Technology, 7, 1670-1677
Zimmermann et al. (2013). LWT Food Science and Technology, 53, 107-112
Kotovicz & Zanoelo (2013). Journal of Food Engineering, 116, 656-665
Tribtz et al. (2011) Journal of Food Science, 76, M106-M110
Franchi et al. (2001) Journal of Institute of Brewing, 117, 634-638
Potential use for high acid content products, with
particular attention to microbiological aspects.
Several researchers are also interesting for
technological, environment and energy aspects
in the Spotlight
The higher levels of hygiene and
demand for high quality foods, lead a
large consumption of a cocktail of
energy types (fossil fuel, electricity);
◦ This has dramatically increased the
environmental footprint of the food
industry;
in the Spotlight
The novel thermal and non-thermal technologies
can provide energy savings;
Some of them can also provide water savings,
increased reliability reduced emissions, higher
product quality and improved productivity;
◦ However more research about these technologies
performance is necessary;
◦ And mainly existing production equipment;
Souza et al. (2010) Innovation in Food Engineering – New Techniques and Products, chap, 17, 511-537
Petrochemical
industry
Biodegradable
Polymers
Agro
Polymers
Polysaccharides, proteins,
polypeptides, polynucleotides
Chemical
Synthesis
Polylactic acid
(PLA), bio-polyester
Microbial
Origin
Polyhydroxy alkanoates (PHA), bacterial
cellulose, xanthan, curdian, pullan
Polycaprolactone (PCL),
polyesteramide (PEA)
Biodegradable polymer types and examples of materials in each category
New packaging materials
Souza et al. (2010) Innovation in Food Engineering – New Techniques and Products, chap, 17, 511-537
Petrochemical
industry
Biodegradable
Polymers
Agro
Polymers
Polysaccharides, proteins,
polypeptides, polynucleotides
Chemical
Synthesis
Polylactic acid
(PLA), bio-polyester
Microbial
Origin
Polyhydroxy alkanoates (PHA), bacterial
cellulose, xanthan, curdian, pullan
Polycaprolactone (PCL),
polyesteramide (PEA)
Biodegradable polymer types and examples of materials in each category
New packaging materials
Many researches are driven to develop
nanocomposites not only to improve mechanical
properties, but also extend the durability.
Main technologies applied for starch polymers manufacturing
Starch botanical origin
Wet milling
Primary application
(food/feed industry)
Starch slurry
PURE STARCH
Chemical
modification
MODIFIED STARCH
Washing, dewatering, first drying
Extrusion
+ plasticizer e.g. water,
glycerol, polyether, urea
+ compatabilisers
+ other additives e.g.
bleaching, colouring agents
Reactive blending
(extrusion + blending)
+ copolymers e.g.
PCL, PVOH,
other bio-based
polymers
Destructurized starch,
thermoplastic starch
Blending
Washing, dewatering, first drying
+ copolymers e.g.
PCL, PVOH, other
bio-based polymers
Pellets for conversion by: film blowing, thermoforming injection moulding, foaming, extrusion coating, sheet extrusion
Solid
Layered
Preparation Methods
Bio
Polymer
Bio-nanocomposite
+Bio
Polymer
Twin screw
extruder
Transparent, flexible, homogeneous
Visual aspect
Tape casting processlarge films from starch–fiber–glycerol
Moraes et al. (2013) Jornal of Food Engineering, 119, 800-808
Blown extrusionCorn starch blend films
López et al. (2013) Jornal of Food Engineering, 116, 286-297
Thermoplastic
starch pellets
Starch films obtaining by blown extrusion
Starch films 75 % acetylated starch, 5 % native starch and
25 % glycerol
Application of Biopolymers in Food Packaging
Active packaging
Cassava starch composite
films incorporated with
cinnamon essential oil
Souza et al. (2013) LWT-Food Science and Technology, 54, 346-352
Application of Biopolymers in Food Packaging
Veiga-Santos et al. (2010) Journal of Applied Polymer Science, 120, 1069-1079
Smart packaging
Test with raw fish pH ≤ 6.8
pHfish 6.43 pHfish 6.63 pHfish 6.89 pHfish 7.82
pHfish 6.44 pHfish 6.66 pHfish 6.90 pHfish 7.83
Day 0 Day 1 Day 2 Day 3
Large scale production:
By extrusion
Great challenge
Prof. Carmen C. Tadini
Thanks for your attention
May 2014