Aplicación de Altas Presiones en la Conservación de ... y... · aplicada para que tu trabajo...
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No es suficiente que entiendas acerca de la ciencia aplicada para que tu trabajo incremente las bendiciones del hombre La preocupación por el hombre mismo y su destino debe siempre formar parte del interés primordial de todos los esfuerzos técnicos, preocuparnos por los grandes problemas no resueltos en la organización del trabajo y en la distribución de los bienes – para que las creaciones de nuestra mente sean una bendición y no una maldición para la humanidad Nunca olvides esto en medio de tus diagramas y ecuaciones Albert Einstein
Transcript of Aplicación de Altas Presiones en la Conservación de ... y... · aplicada para que tu trabajo...
No es suficiente que entiendas acerca de la ciencia aplicada para que tu trabajo incremente las bendiciones del hombre
La preocupación por el hombre mismo y su destino debe siempre formar parte del interés primordial de todos los esfuerzos técnicos, preocuparnos por los grandes problemas no resueltos en la organización del trabajo y en la distribución de los bienes – para que las creaciones de nuestra mente sean una bendición y no una maldición para la humanidad
Nunca olvides esto en medio de tus diagramas y ecuaciones
Albert Einstein
Maestría en Ciencias
Productos Naturales y Alimentos
UNIVERSIDAD DE LAS AMÉRICAS PUEBLA
¿De dónde soy?
Centro para la Educación de las Ciencias, Ingenierías y Tecnologías
Departamento de Ingeniería Química, Alimentos y Ambiental
Puebla
Universidad de las Américas Puebla
• Es una institución privada de educación superior – Aproximadamente 7,000 estudiantes
• La Commission on Colleges de la Southern Association of Colleges and Schools (SACS) – ha acreditado a la UDLAP
• En los Estados Unidos desde 1959
Departamento de Ingeniería Química,
Alimentos y Ambiental
• Dos programas de maestría – Ciencia de Alimentos
– Ingeniería Química
• Dos programas de doctorado – Ciencia de Alimentos
– Educación de las Ciencias, Ingenierías y tecnologías
Padrón Nacional de Posgrados de Calidad
Departamento de Ingeniería Química,
Alimentos y Ambiental
• Tres programas de licenciatura
– Ingeniería Ambiental • Nueva creación
– Ingeniería Química • Acreditado por el Consejo de Acreditación de la
Enseñanza de la Ingeniería – CACEI
– Ingeniería de Alimentos • Acreditado por CACEI
• Aprobado por el Institute of Food Technologists – IFT
UNIVERSIDAD DE LAS AMÉRICAS PUEBLA
Ultra Altas Presiones
Estado del Arte y Perspectivas
Enrique Palou
Departamento de Ingeniería Química, Alimentos y Ambiental
Centro para la Educación de las Ciencias, Ingenierías y Tecnologías
2009 HP Technology for Teaching
Worldwide Higher Education Conference
Centro para la Educación de las Ciencias, Ingenierías y Tecnologías
Reflexión
• Esta es una charla para ayudarlos a
pensar de la manera en que un(a)
experto(a) en altas presiones piensa
Dreams?
Consumers are demanding miracle foods that are totally natural, have zero calories, zero fats and cholesterol, delicious taste, total nutrition, low price, environmentally friendly production, ‘green’ packaging… and that guarantee perfect bodies, romance and immortality
(Carol Brookins, Global Food and Agriculture Summit, 1999)
What is natural?
Mayor conveniencia
– Fácil preparación
– Fácil almacenamiento
– Vida de anaquel
satisfactoria
Más frescos
Más naturales
– Menos aditivos
Mayor calidad
– Mejorar
• Sabor
• Textura
• Apariencia
Más saludables
Mínimo empaque
Más seguros
Tendencias en demandas del consumidor
Procesado menos
severo
– menor tratamiento
térmico
– minimizar
• sobre-procesamiento
• daño por congelación
Mayor uso de
sistemas “naturales”
de conservación
Menores niveles
– sal, grasas y azúcares
Disminuir el uso de aditivos
– Menor uso de conservadores
químicos
Reducir empaques
– más “ecológicos”
Tecnología de obstáculos
Reacción de la industria de alimentos
Tecnologías Emergentes Térmicas
– Ultra alta temperatura • UHT
– Alta temperatura y corto tiempo
• HTST – Envasado Aséptico – Calentamiento Ohmico – Microondas – Radiofrecuencia – Manotermosonicación
No-Térmicas – Pulsos Lumínicos – Campos Magnéticos – Campos Eléctricos – Luz Ultravioleta – Ultrasonido – Bio-conservación – Películas Comestibles – Plasma – Irradiación
• Rayos g • e- • Rayos X
– Altas Presiones
Dr. Charles Sizer Ex-Director
National Center for Food Safety and Technology
"Ultra High-Pressure is the most exciting food safety technology to
have emerged in the last 20 years..."
Historical Timeline 1895 Royer uses high pressure
to kill bacteria 1899 Hite examined pressure
effects on milk, meat, fruits and vegetables
1914 Bridgman coagulated egg
albumen under pressure
1980’s First commercial products
in Japan – fruit juices & toppings,
jams, tenderized meats
1995 – Orange juice in France
1997 – Guacamole in the US – Sliced ham in Spain
1999 – Oysters in the US
2000 – Salsas in the US
Hite, 1899 West Virginia Agricultural Experiment Station
Hite, 1899 West Virginia Agricultural Experiment Station
Institutions currently involved in research on high pressure
University Departments Bundesforschungsanstalt für
Ernährung Katholieke Universiteit Leuven McGill University Oregon State University Technische Universität Berlin The Queen’s University of Belfast The University of Reading Universität Heidelberg University of Delaware University of Florida University of Leeds Washington State University Universidad de las Américas, Puebla
Research Institutions Agrotechnological Research
Institute Wageningen Campden and Chorleywood
Food Research Association Parma Experimental Station for
the Food Preserving Industry Quebec Food Research and
Development Centre Food Science Australia National Center for Food Safety
and Technology VTT Technical Research Center
of Finland
High Pressure Basics How High is High Pressure?
MPa bar atm psi 100 1,000 986 14,503 200 2,000 1,972 29,006 300 3,000 2,958 43,509 400 4,000 3,944 58,012 500 5,000 4,930 72,515 600 6,000 5,916 87,018 700 7,000 6,902 101,521 800 8,000 7,888 116,024 900 9,000 8,874 130,527 1,000 10,000 9,860 145,030
High Pressure Basics
Two elephants balanced on a piston with a cross section of a dime will create a pressure of 400 Mega Pascal (MPa)
This is approximately 60,000 pounds per square inch
Where on Earth could you find these pressures?
High Pressure Basics
High Pressure Basics Microorganisms are typically
found in many foods. Some microorganisms are harmless and will only spoil food
But other microorganisms such as E. coli 0157:H7 in fresh juice or Listeria monocytogenes in ready to eat meats can make some people very ill
High Pressure Basics
High Pressure can kill microorganisms by interrupting with their cellular function without the use of heat that can damage the taste, texture, and nutritional value of the food.
MPa MPa
La presión debe exceder un valor umbral antes de que ocurra inactivación
De Lado y Yousef, 2002
Presión (MPa)
0,1
50
100
200
300
Presión atmosférica
Desnaturalización irreversible de proteínas
Pérdida de contenido celular
Daño a membranas
Señales de pérdida de contenido celular
Desnaturalización reversible de proteínas
Compresión de gases de vacuolas Inhibición de la síntesis de proteínas
Reducción en el número de ribosomas
Cambios funcionales y estructurales en los microorganismos
2 m
Untreated Zygosaccharomyces
bailii
1998: Palou Ph.D. Dissertation
7.5 m 2 m
345 MPa, 10 min
1998: Palou Ph.D. Dissertation
Neosartorya fischeri untreated ascospores
15 m
ornamented
equatorial
crests
1998: Palou Ph.D. Dissertation
untreated ascospore
1.2 m
typically
reticulate
1998: Palou Ph.D. Dissertation
1.5 m
5 min continuous @ 689 MPa & 60°C
surface
roughening
1998: Palou Ph.D. Dissertation
one 1 s cycle @ 689 MPa & 60°C
3 m
leakage of
internal
substances
1998: Palou Ph.D. Dissertation
five 1 s cycles @ 689 MPa & 60°C
3.0 m 1998: Palou Ph.D. Dissertation
High Pressure Basics
Hydrostatic pressure creates no shear force to distort food particles. Thus, any moist food such as a whole grape can be exposed to ultrahigh-pressures without being crushed
You can create a hydrostatic pressure by squeezing on a water filled plastic bottle. No matter how hard you squeeze, you can not crush a grape placed inside
High Pressure Basics
One of the unique advantages of ultrahigh-pressure processing is that pressure transmission is instantaneous and uniform
Pressure transmission is not controlled by product size and no edge or thickness effect takes place
High Pressure Basics
subjected to 500 MPa
High Pressure Basics
Styrofoam Cup subjected to 250 MPa
High Pressure Basics
MPa MPa
High Pressure Basics
Due to the low compressibility of water, the amount of energy needed to compress food is relatively low
UHP is more energy efficient than many high temperature food production methods
In addition, UHP requires only electricity and water and results in no dangerous emissions
Temperature change due to adiabatic compression Substance at 25ºC Temperature change (°C) per 100 MPa Water ~3.0 Mashed potato ~3.0 Orange juice ~3.0 Tomato salsa ~3.0 2%-Fat milk ~3.0 Salmon ~3.2 Chicken fat ~4.5 Water/glycol (50/50) 4.8 to < 3.7a Beef fat ~ 6.3 Olive oil 8.7 to < 6.3a Soy oil 9.1 to < 6.2a
a Substances exhibited decreasing T as pressure increased
2002: Food Technology 56(2): 31
Pressure, temperature, and time points that should be reported
2002: Food Technology 56(2): 31
High Pressure Basics Electrostriction
Pressure leads to increased ionization, because water molecules arrange more compact around electric charges
This results in more or less pronounced negative and reversible pH shifts dependant on the chemical nature of the buffer
High Pressure Basics
Principle of Le Chatelier
Chemical reactions which result in a decrease in total volume are enhanced by pressure – negative activation volume
What can a High Pressure Processor do?
Preservation in Unfrozen State – Below 0°C
Organic Synthesis – Compose New
Materials • Medicine • Agricultural • Chemical • Cosmetic
Preservation – Pasteurization – Sterilization
Texturization – Denaturation
• Protein Gelation • Starch Gelation
Thawing / Freezing – Rapid
High Pressure Publications from our Research Group
2 Books – 1998: Nonthermal Preservation of Foods
– Marcel Dekker
– 1999: Conservación No Térmica de Alimentos – Acribia
8 Book Chapters – 1999-2013
12 Papers – 1997-2013
High Pressure Pasteurization Treatments
blanching
refrigeration sto rage
high pressure
water activity - pH
Technical Data for High Pressure Treatment of AVOCADO PUREE
Product Processing Avocado puree In-container 1.5% sodium chloride 100-g plastic bags Phosphoric acid to attain pH < 4.1
HP Treatment Equipment
High pressure – long time HP press–EPSI 689 MPa – 30 min Operated at 21ºC Storage
Refrigeration (5ºC)
Shelf-life Color changes - After 60 days
1998: Food Research International 31: 549
Technical Data for High Pressure Treatment of GUACAMOLE
Product HP treatment Guacamole High pressure – Avocado short time cycles Sodium chloride (1.5% w/w) 4 cycles Citric acid to attain pH 4.3 689 MPa Dried onion (1% w/w) 5 min
Equipment Storage HP press–EPSI Refrigeration (5ºC) Operated at 21ºC
Processing Shelf-life In-container Color changes 100-g plastic bags After 20 days
2000: Innovative Food Science &Emerging Technologies 1: 69
Technical Data for High Pressure Treatment of BANANA PUREE
Product HP treatment Banana puree High pressure – short time 5-7 min vapor blanching 689 MPa Sucrose to attain a w 0.97 10 min Phosphoric acid to attain pH 3.4
Equipment Storage HP press–EPSI Ambient (25ºC) Operated at 21ºC
Processing Shelf-life In-container Color changes
100-g plastic bags After 7 days
1999: Journal of Food Science 64: 42
Banana Banana
Puree Puree
Day 0 Day 0
Control 517 MPa 689 MPa Blanching time
7 min
5 min
3 min
1 min
0 min
Banana Banana
Puree Puree
Day 3 Day 3
Control 517 MPa 689 MPa Blanching time
7 min
5 min
3 min
1 min
0 min
What can a High Pressure Processor do? Processing of foods using multiple high pressure
pulses and achieving an end temperature above 105°C under pressure produces sterility with minimal impact on flavor, texture, and color
2000: Food Technology 54(11): 67
High Pressure Lethality Chart
2000: Food Technology 54(11): 67
Time–temperature integrals of a conventional retort process and an adiabatic high-pressure sterilization process
2003: Food Technology 57(3):37
Time–temperature integrals of a conventional retort process and an adiabatic high-pressure sterilization process
2004: Trends in Food science & Technology 15:79
2000: Food Technology 54(11): 67
What can a High Pressure Processor do?
Egg Gelation Left: Boiled
Right: 700 MPa (20°C, 10min)
Thawing of ice Left: 5°C, 3min
Right: 200 MPa (5°C, 3min)
Phase Transitions of Water
Sub-zero storage without freezing
Pressure-assisted freezing
Pressure-assisted thawing
Pressure-shift freezing Pressure-induced
thawing Freezing above 0°C … … …
1998: Food Technology 52(9): 42
Potatoes
1998: Food Technology 52(9): 42
1 2 3
1: Untreated
2: Freeze - Thaw - Cycle at 320 MPa (directly after treatment)
3: Frozen at 320 MPa, Decompressed, Thawed at 0.1 MPa (after 1 h)
Samples: Potato (d: 12.5 mm, l: 40.0 mm )
Commercial High-Pressure Fruit Products Marketed in Japan
Fruit Nissan Fine Food Rice Texture enhanced Hypoallergenic pre-cooked Echigo-Seika Raw sake Chiyono-Sono Brewery
Jams & Toppings Meidi-ya Juices Pokka Wakayama Mikan Juice
Kobe Steel Ltd. High Pressure
– Isostatic Pressing • Hot (HIP) • Cold (CIP)
Ultra-High Pressure – Synthesis
• Diamond – 493 GPa and
1500°C • Cubic Boron Nitride
www.kobelco.co.jp
Kobe Steel Ltd. Hot Isostatic Pressing
– Sintered Hard Alloys – Ceramics – Super Alloys
• High pressure – over 98 MPa
• High temperature – over 1000°C – gas like argon
Kobe Steel Ltd. Cold Isostatic Pressing
– Wet Bag
• Ceramics • Powder metallurgy • Food Processing
– Dry Bag • Ceramics • Powder metallurgy
Mitsubishi Heavy Industries Ltd. High Pressure
– Isostatic Pressing • Hot (HIP) • Cold (CIP)
High Temperature High Pressure Lithospheric Testing Systems
www.mhi.co.jp
Mitsubishi Heavy Industries Ltd. High Pressure Food
Processing Systems
– Test system : MFP-7000 – Pressure : 686 MPa
• rise in 90 s – Temperature : -20 to
80°C – Ease of cycle control
• Automatic
Pressurization Holding Depressurization
Commercial Products Treated with Kobelco and Mitsubishi Equipment
Jams Fruit-juice drinks Anti-freezing fruit Packed rice Others
ACB Pressure Systems
HYPERBAR – Pascalization – Cold Pasteurization
• 300 to 800 MPa • 1 to 30 minutes • Water is used as a
pressurization fluid
www.acb-ps.com
Commercial Products Treated with HYPERBAR
ULTI / PAMPRYL (Groupe PERNOD-RICARD)
France
freshly squeezed fruit juice fresh pressed
ESPUÑA Spain sliced cooked ham “tapas”
“Tapas” Chorizos Hot Chorizo White Catalan Butifarra Sausage. Brochette Marinated with Pepper Brochettes Marinated with Curry Brochettes Marinated with Fines
Herbs Chicken Brochettes Marinated
with Lemon Turkey Brochettes Marinated with
Paprika. Spanish Black Pudding with
Onion Spanish Black Pudding with Rice
“Tapas”
Presentation: Attractive boxed presentation Vacuum-packed in plastic Transparent thermoformed package Plastic package suitable for microwave oven use Package of 12 pieces Packaging weight: 80 g (exact weight) Box weight: (in kg) 0.80 (boxes of 10 packages) Storage instructions: Store between 0°C and 5°C Shelf life: 60 days
Product characteristics: High-pressure pasteurised
product (H.P.P.): freshness guaranteed up to consumption
Easy to prepare: 1 minute in the microwave oven. Or quick heating with frying pan or grill
A product ideal for snack consumption or, as an accompaniment or as a delightful caprice
Made with pork meat only
Traditional mincing
Traditional mild flavour
HYPERBAR Processing
Batch – Solid or liquid
packed products – Packaging must be
sealed and flexible – Plastic bottles
• PET or HDPG
– Pouches or Trays • sealed by a flexible
film
ESPUÑA HYPERBAR Processing
Since November 1998 Cooked Sliced Ham 600 kg/h Vacuum Packed
– Polyetylene pouches
Horizontal Plant – 450 MPa 10 min
ESPUÑA HYPERBAR Processing
Organoleptic properties of “just sliced” ham are preserved
Reduced maturation, raw sliced packed ham in Japan – Reduced salt content – enhanced water retention
HYPERBAR Processing
Continuous – Liquid products
treated in bulk – Injected directly
inside the high-pressure vessel, then compressed by a piston
– After treatment, the liquid must be aseptically inserted into its final package
Testing and Pilot Renting
HYPERBAR Pilot for packed products – Pressure : 650 MPa – Volume : 3 L – Diameter : 120 mm – Temperature : -20 to 80°C
HYPERBAR Testing and Pilot Renting
Pilot Semi-Continuous – liquid products – 650 MPa, 5 L
Batch 50 L – packed foods
Mobile Pilot – great scale testing – market studies – seasonal products – 500 MPa, 50 L – -20 to 80 °C
Avure Technologies receives
2002 IFT Industrial Achievement Award for
Fresher Under Pressure® Food Technology
www.avure.com
LAB
PILOT
PRODUCTION
$200,000+
$800,000+
$80,000 $20,000
$1,800,000+
Waterjet Cutting
QUINTUS High Pressure Technology
ASEA Metallurgy ABB Metallurgy ABB Pressure Systems Flow Pressure Systems
– 1999
Equipment for Commercial Processing Pre-Packaged In-line
www.fresherizedfoods.com
Avomex Guacamole & Salsas
– USA • Keller, Texas
– MEXICO • Sabinas, Cohauila
Avomex,Inc. Qty Item Price 1 Avoclassic Guacamole #10504-7 $6.00 1 Avoclassic Chunky Salsa #10572-6 $5.00 1 Avoclassic Guaca Salsa #10542-9 $5.00 1 Avoclassic Avocado #10582-5 $5.00 Amount $21.00 Shipping, tax, and handling costs will be calculated upon checkout
Fresherized™
Orchard House (UK)
Oyster High Pressure Processing
Oyster High Pressure Processing
Motivatit – Houma, LA
Nisbet Oyster Co. – Willapa Bay, WA
Joey Oysters – Amite, LA
OYSA – Burton, Australia
Motivatit Seafoods Awards 2001 National Fisheries Institute's
FINesse award for Seafood Industry Advancement – panel of industry experts
Ernest A. Voisin named SeaFood
Business magazine’s 2001 People of the Year
Gold Band Oysters were the best tasting fresh raw oyster in 2002, 2003 & 2004 – American Culinary Institute
Meat Products Hormel Foods
– Bread Ready Sliced Meats • True Taste™ Technology
Perdue Chicken
Testing AVURE “fresher under pressure”
Juices Minute Maid (US) Odwalla (US) Jumex (Mexico) Ortogel (Italy) Fruit Products Danone (France) Maui Pineapple (US)
Other Companies
UHDE HIGH PRESSURE TECHNOLOGIES – www.uhde-hpt.com
NC HYPERBARIC
– www.nchyperbaric.com
Pressure Related Treatments
High Pressure Throttling – Homogenization
Hydrodynamic Pressure (HDP) – Explosion generated shockwaves
High pressure carbon dioxide (HPCD) – CO2 under mild pressure
Manothermosonication (MTS) – Pressure-Temperature-Ultrasound
Stansted Fluid Power Ltd. High Pressure
Homogenization – Pressures to 270 MPa – Continuous – Independent Control
• Flow • Pressure • Temperature
– Easy to Clean – Easy to Scale up
www.sfp.uk.com
High Pressure Homogenization
University of Georgia Orange Juice Skim Milk Honey Pectin-Casein
Dispersions
High Pressure Throttling
Up to 350 MPa 1.5 L / min
1997: Journal of Dairy Science 80(9):1941
1999: Food Technology 53(4):86
2000: Milchwissenschaft Milk Science International 55(1):67
Perspective
Predicting the future?
Perspective
Real Paradigm Shifts !
1968 1982
1958 IBM 728 18,000 lb
300 Meg memory @ 650 Hz
Perspective
New Technologies bring new problems
Perspective
No single process will allow high-quality
production of every food product while
ensuring safety
– set of limitations and advantages
Perspective
Development of less costly equipments
– Improved • output • automation • temperature control • cleaning facilities • resistance to strain and corrosion
Perspective
The unique physical and sensory properties of
food processed by emerging technologies
– New challenges for food product development
Identification of commercially feasible
applications
– Most difficult of the challenges for emerging
technologies
– Dependent on the development of multidisciplinary
coordinated programs
• facilitate successful development in a shorter period of time
Perspective
A consortium of researchers is studying the
feasibility of producing high-quality, shelf-
stable, low-acid foods using high pressure
processing
– industry, government, and academia
Goal: submitting a process filing to the US
Food and Drug Administration (FDA)
Perspective Like thermal processing, emerging technologies
will be used commercially before they are
completely understood scientifically
– Research is still being conducted on thermal processing
The first generation of commercial high-pressure-
processed products may be shelf stable, but
optionally could be distributed under refrigeration
as Extended Shelf Life (ESL) products
– novel, minimally processed, convenient food items with
fresh-like attributes and natural-looking colors
Perspective
Development of validation criteria for safe
processing of shelf-stable foods will evolve
as experience is gained by the first
generation of products
Perspective
There is a need for a consistent approach for
establishing equivalency of pressure
processes
– The use of food safety objectives and
performance criteria provide the basis for
assessing equivalency
Perspective Emerging technologies and hurdle technology
– Synergistic combinations of preservation factors
• Food quality and stability
– Stability studies
• Identify the main degradation mode during storage
Perspective
Resistance of selected deteriorative enzymes
– Combination of technologies
• response of selected enzymes
– Storage dependent changes
• after processing
– Shelf life limiting factors need to be determined
• treated foods
Perspective
Experimental prototype for in situ, real time measurements of processing effects on food model systems.
Perspective
Combined Treatments – PEF & HHP
-5.0
-4.0
-3.0
-2.0
-1.0
0.0
log Inactivation [-]
0.5 1.0 1.5 2.0 2.5 3.0Pulse Energy [kJ/kg]
control
5 s
5 min
10 min
Pressure HoldingTime
200 MPa
PEF
¡Muchas gracias!
¡Bienvenid@s a nuestra
comunidad de aprendizaje!
Lila M. Smith
Preguntas, Sugerencias, Comentarios
Centro para la Educación de las Ciencias, Ingenierías y Tecnologías
Departamento de Ingeniería Química, Alimentos y Ambiental
José Agustín Arrieta
