Blanching with emerging technologies process intensification

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General information

Blanching operations are designed to expose the entire product to high temperatures for a short period of time. The primary function of this operation is to inactivate or retard bacterial and enzyme action, which could otherwise cause rapid degeneration of quality. Two other desirable effects of blanching include the expelling of air and gases in the product, and a reduction in the product volume.

(European Commission, 2006)

Further Information: Blanching in food industry


Description of technology, techniques and methods

Infrared

With infrared technology, the blanching can be accelerated. It is possible a continuous blanching operation using infrared with constant heat radiation enabling simultaneous enzyme deactivation and moisture removal. Intermittent heating (constant product temperature during the process; blanched and dried products). The specific parameters for the application are the residual enzyme activity, the moisture removal and the degradation limit of the product. The internal texture, vitamins and minerals undamaged possibilities after the treatment.

(Pan, Atugulo & Li, 2014)

Further Information: infrared


Plasma

Pretreatment and enzyme inactivation enabled by plasma technology avoiding conventional thermal treatment. “The quality of freshly cut fruits and vegetables greatly depends on the activity of naturally occurring enzymes such as PPO and POD, which catalyse browning reactions at cut surfaces. The presented study shows that cold plasma, as a promising non-thermal pasteurisation technology, is capable of reducing the activity of these enzymes in a model food system. In addition, it describes the impact of different treatment parameters and gives insights into inactivation mechanisms. The results contribute to the understanding of cold plasma effects on enzyme activity and could be a basis for a possible industrial implementation.”

(Surowsky et al. 2013)

Further Information: plasma


Ohmic heating

The technology enables and effective enzymatic deactivation depending on the voltage gradient. Also better color, reduced blistering and crispier texture in the food products comparing with conventional methods. Conventional quality results for mushroom but in less time and with a more solid content. Leaching of water soluble substances increases, this can be avoided in vegetable through an immersion in saline solution. Properly designed, more rapid and more energy efficient.

(Goullieaux & Pain, 2014)

Further Information: Ohmic


Microwaves

The technology enables faster processing, better quality avoiding addition of water and better nutritional value. Potential off flavor in Peanuts processing, the problem of high internal temperature degradation and the enabling of chemical reactions.

(Ozkoc, Sumnu & Sahin 2014)

Further Information: microwaves


Nanotechnology

Nanotechnology enable a slow and sustained release of the antimicrobial compounds and can also contribute to their incorporation in complex food systems. There is a high potential for replacing artificial compounds to meet the growing needs of consumers for more healthy products keeping the preservation standards. The antimicrobial effect is generated due to a synergy with another compound that can be natural avoiding the use of artificial preservatives.

(Donsi et al. 2014)

Further Information: nanotechnology


Changes in the process

Energy saving potentials

Overall energy savings are expected due to the reduction of the operation time without the reduction in quality of the product. The quality can be even improved.


Changes in the energy distribution system

Basically the use electric energy instead of direct thermic energy, therefore higher demand of electricity and the possibility to use thermal energy of lower quality. This brings more opportunities for the implementation of renewable energy.


References

  • Donsì, F.; Cuomo, A.; Marchese, E.; Ferrari, G (2014) 'Infusion of essential oils for food stabilization: Unraveling the role of nanoemulsion-based delivery systems on mass transfer and antimicrobial activity', Innovative Food Science & Emerging Technologies,22(), pp. 212–220.
  • Goullieaux A., Pain J.P. (2014) 'Part IV: Alternative thermal processing: Chapter 22 Recent Development in Microwave Heating', in Sun, D. (ed.)Emerging Tehcnologies for Food Processing. UK: Academic Press, pp. 361-377.
  • Ozkoc S., Sumnu G., Sahin S. (2014) 'Part IV: Alternative thermal processing: Chapter 20 Recent Development in Microwave Heating', in Sun, D. (ed.)Emerging Tehcnologies for Food Processing. UK: Academic Press, pp. 361-377.
  • Pan, Z., Atugulo, G., Li, X. (2014) 'Part IV: Alternative thermal processing: Chapter 25 infrared heating', in Sun, D. (ed.)Emerging Tehcnologies for Food Processing. UK: Academic Press, pp. 361-377.
  • Surowsky, B., Fischer, A., Schlueter, O., Knor D. (2013) 'Cold plasma effects on enzyme activity in a model food system', Innovative Food Science & Emerging Technologies, 19(July), pp. 146-152.
  • Pan, Z., Atugulo, G., Li, X. (2014) 'Part IV: Alternative thermal processing: Chapter 25 infrared heating', in Sun, D. (ed.)Emerging Tehcnologies for Food Processing. UK: Academic Press, pp. 361-377.



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