Emerging Technologies and Process Intensification in blanching
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Contents
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)
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Blanching in food industry |
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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, Fischer, Schlueter, Knor, 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)
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Microwaves |
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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 renewables energies.
References
- European Commission (2006) Best Available Techniques (BAT) in the Food, Drink and Milk Industries. Reference Document: Best Available Techniques [Online]. Available at: http://eippcb.jrc.ec.europa.eu/reference/BREF/fdm_bref_0806.pdf (Accessed: 20th February 2015).
- 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.