Hala Irshaid Dr. Mouhamad S abah 8\10/2013. Non Thermal diary product processing . Non Thermal milk processing .
Non Thermal diary product
- Food processing : in which methods other than heating are employed to effect the inactivation of pathogenic and spoilage microorganisms, as well as the stabilization of deteriorative chemical reactions. Examples include pulsed electric field, oscillating magnetic field, and high pressure technologies.
1- Pulsed electric field:
(PEF) is largely a non-thermal process that is able
microorganisms and enzymes to some degree in liquid food such as milk and fruit juice and is reported to have minimum adverse effects on the sensory attributes to inactivateof these products.
-PEF is achieved by the application of short bursts of high
intensity electric fields to liquid food flowing between two electrodes.
A large flux of electrical current in only short bursts flows through the food materials (e.g. milk or fruit juice), which are electrical conductors due to the presence of electrical charge carrier.
In order to inactivate bacteria reports the use of electric discharge through carboTubercle bacilli, Escherichia coli and other thermal resistant.
Some advantages that PEF offers to conventional treatments of pasteurization of milk
a) Sensorial and nutritional properties are not or minimally degraded during the process, showing fresh-like characteristics.
b) It is a safe process because no dangerous chemical reactions have been detected.
c) PEF requires minimal energy and has greater energy efficiency compared tothermal treatments (PEF requires 90% less than HTST).
d) PEF processing costs less than HT.
E)The shelf-life of the products can be extended considerably compared to HTST.
(2 of pasteurization of milk) Electronic pasteurization, a food processing technology involving
gamma rays, and beta rays, depending on the source.
(3)High Pressure Processing of pasteurization of milk
High Pressure Processing of pasteurization of milk
High Pressure Milk Processing (Heat Vs Pressure) Processing (HPP) is to reduce or eliminate the relevant
As the shelf-life is longer, the milk will not get spoiled within the short span of transport and lasts for longer time.
How many months can we preserve the milk???
Depending upon the amount of pressure applied, time exposed to high pressure, different flavors of milk can be preserved from 4 months to 36 months.
What else one can achieve through HPP??? within the short span of transport and lasts for longer time
→ HPP is applied only in few countries؟؟. This technology can be extended to all countries thus preserving the milk in different flavors for a longer period of time.
→ Different flavors of milk used now for preservation through HPP are chocolate flavor milk, low-fat milk, mango flavored milk etc., This technology can be applied for developing and preserving new flavored milk drinks.