Hala Irshaid Dr. Mouhamad S abah 8\10/2013. Non Thermal diary product processing . Non Thermal milk processing .
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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.
(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.
Pulsed electric fields (PEF) technology consists of the passage of a liquid food through a chamber with high voltage electrodes that will transfer an electric current into
The use of pulsed electric fields to process food has many advantages compared with traditional pasteurization methods, such as treatment times of microseconds,
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.
Ionizing radiation can occur naturally from radioactive isotopes or from artificially created isotopes using nuclear reactors and linear accelerators.
gamma rays, and beta rays, depending on the source.
However, different foods react to high pressure in different ways, resulting in various quality deviations, and thus their composition must be taken under consideration and evaluated before selecting HPP as a process
The primary aim of treating foods with High Pressure Processing (HPP) is to reduce or eliminate the relevant foodborne microorganisms.
So, if heat is applied then there is a chance of alteration in chemical bonds which in turn affects the flavor of milk.
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.
→ 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.