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Emerging processing technologies - Coggle Diagram
Emerging processing technologies
High pressure processing
Characteristics
Used in the food industry
Sustainable process which can inactivate bacteria, viruses and some enzymes without altering the sensory and nutritional profile of food
Advantages
Used for certain fruits, vegetables, seafood and meat
Better than traditional heat treatments to perserve the organoleptic and nutritional qualities
Disadvantages
Limited commercial aplications in milk processing
Inability to eliminate bacterial spores
Expensive technology
Ultra-high-pressure homogenization
Characteristics
Novel technology
Uses pressure above 200 MPa
Temperature levels rise for a very brief time
Advantages
Able to inactivate foodborne microorganism
Minimally impacting the nutritive, sensory and organoleptic properties of food types and milk
Inactivates public health relevant pathogens
Extends: shelf life, emulsion capacity and stability
Disadvantages
Reported to cause physicochemical modifications in milk, like protein/enzyme inactivation
Changes of casein micelles and denatures serum proteins
Supercritical fluid technology
Characteristics
The solvent potential and physical properties of a compound at temperature and pressure near critical point
Supercritical fluids: High density, low viscosity and high difusivity
Advantages
Gaseous Co2 con inhibit microbial growth
Technology used to microbiologically decontaminate milk
Capable of inactivating human viruses
Disadvantages
Bacterial spores are resistant to supercritical Co2
Higher lipolytic activity observed in teated milk compared to untreated milk
Pulsed Electric Fields
Characteristics
Application of very short pulses (20-80 kV/cm)
Room temperature
Bigger the cell, highert he chances of efficient inactivation
Advantages
Used commercially for the production
of high-quality market milk and Extended Shelf Life milk
The membranes are designed to retain bacteria including spores, somatic cells, fat globules, large casein micelles
Disadvantages
Combination of heat and a higher electric field, be requires to inactivate spores
This technology has not been used for producing ‘commercially
sterile’ milk
Membrane technologies
Microfiltration
Characteristics
Low pressure-driven membrane filtration process, whose functioning relies on a membrane that allows dissolved
components to pass through
Advantages
It has been used for several
years in the dairy industry for a wide range of purposes
Increase storage stability
Disadvantages
Inactivation of spores in skim milk using a combination of high pressure and
heat treatment
Electron beam technology
Characteristics
Electron beam technology uses high energy electron beams to deactivate bacteria in food using an electron beam linear accelera
Advantages
Generates sterile milk butdoes not diminish the nutrient profile since no direct heating is involved
Disadvantages
Production of over 20 volatile compounds.
The technology is not yet commercialized
Hurdle technologies
Characteristics
Experimental and insdustrial food procesing scale
Advantages
The most promising combination with minimal food impact
Disadvantages
Is being delayed by technical, logistical and financial constraints.