Quality optimization through the

use off minimal

i i
l processing
i
and MAP Technologies

Hosahalli S. Ramaswamy

Professor
D
Department
t
t off Food
F dS
Science
i
McGill University
CMC Symposium Toronto, September 18, 2008

Meat

Nutritionally very rich

Typically
yp
y a low acid food
Supports the activity of spoilage and
pathogenic
p
g
micro-organisms
g
and enzymes
y
Very short shelf life
Need well controlled refrigerated
g
system
y
for
marketing
Need other p
preservation techniques
q

Conventional
Preser ation Methods
Preservation

Thermal processing

Cooking Pasteurization
Cooking,
Pasteurization, Sterilization
Sterilization,

Refrigeration and Freezing

D i
Drying
Curing, Smoking etc.
Irradiation
Minimal and Alternate Processing
Methods

Minimal/Alternate Processing

Selected Minimal/Alternate Processing

HP Pressure Processing

Pasteurization, Sterilization, Kinetics

Pressure shift freezing/thawing

Pulsed Electric Fields

Ohmic Heatingg
Pulsed Light
MAP (S
(Sous-vide)) discussed byy others

High Pressure Processing

z

HP processing is an
emerging
g g and Novel
technology

zDerived

from material
science areas

zHite

(1899) - milk

zGaining

tremendous
popularity in recent
years

Two elephants balancing on a dime can create a

Pressure of 400 MPa = 60 000 psi

HP Processing Principles

Iso-static principle:
A li ti off pressure is
Application
i instantaneous
i t t
and
d
uniform through out the sample
Le Chatelierss Principle
Reactions resulting in a volume change are
influenced by high pressure applications
Reactions with a volume decrease are accelerated
Reactions with a volume increase are suppressed

Kinetic Energy and Molecular

ordering
d i

Molecular Ordering
At constant T
T, an increase in pressure
pressure, increases
the degree of ordering of the molecules
Like temperature, the pressure increases the
kinetic energy associated with the molecules
Combination of pressure and temperature will
synergistically accelerate the kinetics

HP Effects
HP can result in cell wall / tissue rupture
HP exerts
t extensive
t i mechanical
h i l stress
t
HP does not affect covalent bonds
Other bonds are affected resulting in
changes in functional properties

High
g Pressure Processing
g
HP mostly affects bio-molecules
- destroys microorganisms, especially vegetative
cells. Microbial spores are more resistant.
- inactivates enzymes
- alters functional properties
H
However, HP treatment generally
ll results
l almost
l
in
i
no changes in nutritional quality
Red color and texture are affected

HP Application Areas
Pasteurization:

Juices, milk & meat and fish

Sterilization:

High and low acid foods

Texture modification: Fish, egg,

gg proteins,
p
starches
Functional changes: Cheese, yogurt , surimi
Specialty
S i
processes: Freezing,
i
thawing,
i
fat crystallization, enhancing
reaction
ti kinetics
ki ti

Major
j advantages
g of HP processing
p
g

Relatively low temperature operation

I t t
Instantaneous
response and
d short
h t ti
time ttreatment
t
t
Uniform pressure, independent of size and shape
N t
Natural
l quality
lit (flavor,
(fl
color
l nutrients,
t i t etc)
t )
Waste free operation and energy saving possibilities
Minimal destructive effects on nutrients

Commercial meat products

Meat
(400 MPa, Spain)
for shelf life,
tender & color

Marinated kipper
((185MPa, -17C, Japan,
p
2000))
for shelf life & texture

Sliced ham

Avomax (USA)
Oyster (USA, 1998)
for shelf life & quality

Equipment

HP Dynamics Inc

Avure

STANSTED

ACB

NC Hyperbaric

State of the Art

High Pressure Pilot Plant at McGill

High Pressure Processing Equipment

(ACB 9000 - at McGill)
900MPa; 80oC; 8.5 cm diameter; 30 cm height

Process Development
p
Research
Requires data on.
z

HP inactivation kinetics of Enzymes

HP destruction kinetics of spoilage bacteria

HP destruction kinetics of pathogenic bacteria

HP effects on quality changes

HP Process establishment, verification

storage, and challenge studies

Pasteurization
Well studied

Guidelines have been developed (USDA - FDA)

Processes now must demonstrate 5 log reduction in
pressure resistant
i t t pathogens
th
Examples: Listeria monocytogenes,

E. coli 0157:H7, Salmonella sp.

1 min at 500 - 550 MPa adequate for juices

Results in safe - shelf stable high quality product

Extended
E t d d Sh
Shelf
Shelflf-Life
Lif (ESL)

Minimum Requirement:
5D of most resistant pathogen
(Pasteurization)
Requires Kinetic Data

HP destruction kinetics of Listeria

monocytogenes in pork

Log s
survivo
ors (CFU
U/g)

7
6
200 MPa
5
350 MPa

4
400 MPa

350 MPa

300 MPa

3
0

20

40

60
Time (min)

80

100

Mussa et al., 1998

HP effects on Pork: Quality

Microbiological shelf-life (days) of HP

treated Pork

Untreated
HP Treated

0C
15
70

5C
10
56

10C
5
35

HP effects on salami: safety

and quality

No pressure effects on color

N pressure effects
No
ff t on sensory quality
lit
HP treatment reduced Escherichia coli,
O157:H7 counts by >4 log cycles
Hungarian
g
salami (pH
(p 4.8,, aw 0.93
stayed stable during storage up to 4
weeks at 15C
Gill and Ramaswamy (2008) : HC Collaboration

Refrigerated Meat: spoilage

4 spoilage bacterial strains

Brochothryx thermosphacta

Lactobacillus sp.

Carnobacterium
Ca
nobacte i m divergens
di e gens and
Serratia liquefaciens

All strains isolated from refrigerated meat

Piette and Ramaswamy: CFRA Collaboration

Pressure effects on B. thermosphacta

Effect of HP on destrution of Brochothrix thermosphacta

8 00
8.00
7.00

y D300
= -0.1479x
5.9708
= +6.8
min

= +2
2.7
7 min
y D400
= -0.3713x
4.7955

Log (mpngu/cm2)

6.00

D500 = 1.6 min

-0.6109x + 3.6086
300 MPa y =D600
= 1.1 min

5.00
4.00

y = -0.9036x
0.9036x + 2.7483
3.00
2.00

400 MPa

1 00
1.00

600 MPa 500 MPa

0.00
-10

10

20

30

40

Treatment time (min)

300MP
300MPa

400MP
400MPa

500MP
500MPa

600MP
600MPa

Piette and Ramaswamy: CFRA Collaboration

Pressure effects on Lactobacillus sp

Effect of HP on destruction of Lactobacillus sp .

9.00
8.00

Log (mpn
ngu/cm2)

7.00
6.00
5.00

D300 = 40 min
D400 = 15 min
y =D500
-0.0673x=
+ 7.751
6.5 min
5.4 min
y =D600
-0.1528x=
+ 7.2078

4.00

y = -0.025x + 7.9494
3.00
2 00
2.00
1.00

y = -0.1845x + 6.0424
0.00
-10

10

20

30

40

50

60

70

Treatmemt Time (min)

300

400

500

600

Linear (300)

Piette and Ramaswamy: CFRA Collaboration

Pressure Resistance of strains:

Brochothrix
B
h th i thermosphacta,
th
h t Serratia
S
ti liquefaciens,
li
f i
Carnobacterium divergens , Lactobacillus sp

Log (D Vallue, min)

L

2
y = -0.003x + 2.4183
y = -0.0045x
0 0045x + 2
2.7736
7736
Lact
z
=
333
MPa
y = -0.0041x + 2.1449
Bt
Sl z = 244
MPa
y =&-0.0041x
+ 2.1449

1.5
1
0.5

Lac

Bt

Cd z = 222 MPa

Sl
Cd

0
-0.5
200

300

400

500

Pressure (MPa)

600

700

Sterilization
More Complex
Considered as a Novel Process; Hence

y of process
p
must be demonstrated
safety

Conventional kinetics may not apply

Hence, new data needed to for safety
d
demonstration
i

HP Sterilization
Yields a shelf-stable product
Spores of both spoilage and public health concern
need to be destroyed
Spore destruction requires high pressure and high
temperature combination
High pressure can accelerate the destruction
Therefore, permits the use of milder processing
Therefore
conditions: Quality advantage

HP sterilization: Principle
Pack and
Bring
g initial
temperature
to 90C
Delivery of target
lethality - Safe
product
Rapid heating &
cooling - High
quality product

Load sample
and quickly
pressurize
chamber to
700
00 MPa
a
Depressurize.
Depressurize
Sample cools to
90C
i t t
instantaneously
l

Compression
heating
increases
sample
temperature
to 125C
Hold until
sterility is
achieved:
1 5 min
1-5

Spore destruction kinetics:

C sporogenes in
C.
i ground
db
beeff
Log surrvivors (C
CFU/g)

8
7
6
5
900MPa, 80C

900MPa, 90C

900MPa, 100C
100 C

2
0

10

12

14

Ti
Time
(min)
( i )
Zhu, Naim, Shao, Marcotte, Ramaswamy, 2006. A CRDA Collaboration

Pressure Resistance of Clostridium botulinum

spores (Health Canada Collaboration; Dr. Austin)

Survival c
S
count Log((N/No*10 )

8
7

IB1-B

CK2-A
MRB

Langeland

A6

GA0108BEC
PA9508B

13983B

H461297F

GA0101AJO
HO9504A

900MPa
100C 3min

900MPa 900MPa 90C 900Ma 90C 800MPa 90C 800MPa 90C

100C 0.5min
12min
4min
15min
5min

High pressure treatment

Higher the survivor count, higher the resistance

More severe pressure conditions

7.00

Survival co
ount Log(N/No*10 7)

IB1-B
6.00

CK2-A
MRB

5.00

Langeland
A6

4.00

GA0108BEC
3.00

PA9508B
13983B

2.00

H461297F
GA0101AJO

1.00

HO9504A
0.00
900MPa 100C 3min

900MPa 90C 12min

800MPa 90C 15min

Hi h pressure treatment
High
t
t
t

Survivor curves for PA9508B

Most resistant strain

C. Botulinum PA 9508B ZT at 900MPa

1

Log(D value)

0.8

0.6
0.4
0.2

0
90

100
Tem perature(C)

4
3
C. Botulinum PA9508B Zp at 90C

2
1

1.2

10

12

14

16

Time (min)

900MPa 100C

900MPa 90C

800MPa 90C

Log( D value)

S u rviva l cco u n t L o g (C F U //m l)

0.8
0.6
0.4
0.2
0
800

More sensitive to temperature than pressure

900
Pressure (MPa)

HP destruction kinetics of
C. botulinum (900 MPa, 90-110C)
8
7

90C

log(N/N
No*10 )

6
5
4
3

100C

110C

1
0
0

10

15

20

25

30

Time (min)

Shao, Ramaswamy, Austin, 2008 HC Colloaboration

Kinetic Parameters of C. botulinum PA9508B

Spores
D Values
Pressur
e

(MPa)

Tempe
rature

(C )

Uncorrected

D value
(min)

R2

ZP Values
Pressure

Corrected

D value
(min)

Uncorrected

Corrected

(MPa)

Zp value(C )

R2

Zp value(C )

R2

700

11.8

0.99

11.2

0.99

800

12.9

0.99

12.3

0.99

R2

700

90

32.67

0.87

38.92

0.85

700

100

3.59

0.98

3.75

9.98

700

110

0 67
0.67

0 97
0.97

0 63
0.63

0 98
0.98

800

90

18.16

0.92

21.29

0.88

800

100

2.44

0.96

2.73

0.96

800

110

0.51

0.98

0.51

0.98

Pressure
(MPa)

Calculated D values(min) at temperature (C)

900

12.5
105

0.1
700

1.61

800

1.21

0.99
110

7.8

12.4

0.99

115

120

121

0.20

0.07

0.06

0.51*

0.18

0.07

0.06

0 35*

0 13

0 05

0 04

0.67*

* Real experimental values

0.99

Shao, Ramaswamy, Austin, 2008 HC Colloaboration

900

90

14.16

0.96

14.52

0.96

900

0 83

Effect on HP treatment on
quality

Salami, before and after

Salmon, before and after

Effect on HP treatment on
quality

Milk and strawberry, before and after

Effect on HP treatment on
quality

Cheese and Milk

Milk, before and after

Effect on HP treatment on
quality

Chicken, beef and pork

before and after

Pressure Shift Freezing

g

Phase diagram of water under high pressure

Water-ice I: transition
point decreases from 0 C
to -21C at 210 MPa
Super-cooling allows a
rapid and uniform icen cleation rate
nucleation
ate for
fo
freezing
A low phase
phase-change
change point
offers a large T for
thawing

Pressure Shift Freezing Process

Advantages
Fine ice crystals
No need
N
d for
f ultra
lt
rapid freezing
Structure protection
Texture firming

Fresh tissue

Air Frozen

Immersion Frozen

Ice Crystals in Salmon Frozen by Different Techniques

Zhu et al. 2003

PSF 100 MPa

PSF 150 MPa

PSF 200 MPa

Size of ice crystals in salmon frozen by different techniques

Zhu et al
al. 2003
Parameter

Cross section area

Unfrozen

7200

Ai F
Air
Frozen

11000

Liquid Immersion
Freezing

280

PSF 100 MPa

260

PSF 150 MPa

63

PSF 200 MPa

23

HP Thawing
Zhu et al
al. 2003
Advantages
Rapid Thawing
(1/3rd time)
Less Drip
Microbial control
Texture firming

Thawing time of Atlantic salmon samples

(meanS.D., n=3)

Zhu et al
al. 2003

Thawing treatment Thawing time (min)

0.1 MPa (4C)

94.33.4 a

0.1 MPa ((20C))

26.62.1 b

100 MPa (20C)

22.61.4 c

150 MPa (20C)

22 61 4 c
22.61.4

200 MPa (20C)

17.01.3 d

Different letters (a, b, c, d) indicate significant difference (P < 0.05)

Zhu et al. 2003

Texture of HP thawed salmon

200MPa made sample more firmer

Peak
k penetrattion force (N)

15
Air freezing
12

Plate freezing

L N2 freezing

9
6
3
0
Unfrozen 0.1MPa 0.1MPa 100MPa 150MPa 200MPa
control (4oC)
(20oC) (20oC) (20oC) (20oC)

Ohmic heating?
El t d
Electrode

Principle
Heat generation occurs when
an electric current is passed
through an electrically
conducting food product.

Other names

Electrode
F d Product
Food
P d t

An electrical circuit analogue

9Direct resistance heating

9Joule effect heating
9Electroconductive heating
g
9Electroresistive heating

Advantages of Ohmic Heating

Very rapid heating
No need for hot heat transfer surface
Gentle handling of particulates
No moving parts
Quiet operation
Easy process control
Better energy conservation than MW
Easier tailoring of particle/liquid heating

Time-Temperature Profiles
Ohmic vs Conventional
Water
Bath

80

95v

Temperrature (oC
C)

70

68v

60

48v

50
40
30
20
10
0
0

10

15

Time (min)

20

25

Frankfurter/Sausage Preparation/Heating
Chiu and Ramaswamy

Water Bath

Ohmic Heating

Ham Study
Ohmic vs. Conventional

Ohmic cooked product



Lighter color
Softer
f
& chewier
h i texture
Lower water holding capacity
Lower cooking loss
Lower water activity (longer shelf life)
Lower cooking time (90% reduction)

P l d Li
Pulsed
Light
ht

An innovative technological concept

Has potential for shelf-life extension
Potentially a non-thermal technique
Effective for surface decontamination of
microorganisms
i oo
i
Our studies show promise for PL treatment for
cold
ld smoked
k d vacuum packaged
k
d salmon
l
to
control Listeria monocytogenes and C.
botulinum A and E.

P l d Li
Pulsed
Light
ht

Involves intense and short duration pulses of

broad-spectrum white light,
Each pulse lasts a fraction of a second, but the
pulse intensity is 20,000 X intensity of sunlight
Pulsed light treatment is effective when light can
penetrate the package and product surfaces
Process mostly
l limited
li i d to surface
f
decontamination of foods
Useful to control p
post p
process contamination

Pulsed Light Equipment

Trigger cable
Flash lamp

Petri dish

Discharge cable

Pulse generator

Treatment
chamber

Pulsed Light destruction kinetics

3.80

3.50

3.00
y = -0.0413x + 4.297
R2 = 0.9848
D (600V) = 24.21 s

2.50

800V
y = -0.0855x + 4.28
R2 = 0.9074
D (700V) = 11.70 s

2.00
y = -0.2444x + 5.2318
R2 = 0.9449
D (800V) = 4.09 s

1.50

700V
600V

1.00

Residual concentratio
on of C. botulinum (E. Russ)

Residual concentra
ation of C. botulinum (6
62A)

4.00

3.60
3.40

y = -0.0236x + 3.8192
R2 = 0.935
D (600V) = 42.37 s

3.20
3.00
2.80
2.60
y = -0.0833x + 4.0236
R2 = 0.976
D (800V) = 12.00 s

2.40
2.20

800 V

y = -0.0509x + 3.9398
R2 = 0.9875
D (700V) = 19.65 s

700 V
600 V

2.00

10

15

20

25

30

35

Treatment time (sec)

Figure 1. Survival curves of C. botulinum

62 A on TPGY

10

15

20

25

30

Treatment time (sec)

Figure
Fig
re 2 Survival
S r i al curves
c r es of C.
C
botulinum E Russ on TPGY

35

40

Pulsed Electric Field (PEF)

Control
Signals

Computer

HV

GRD

P
Pump

Product Flow
Product Pipes
Electrical
Connections

Pulser

Coo g
Treatment Cooling
Chamber Coil

Subjecting
food to
multiple
lti l high
hi h
voltage short
electric
pulses
- static or
continuous

PEF Focus Today

9

Two study areas: preservation &

extraction
Research generally limited to liquid products
9 Eggs, milk and fruit juices
Solid treatment to enhance poration
Typical conditions for PEF
9 Electric field intensity: 5 - 60 kV/cm
9 Current: 20 A, Voltage: 8 kV
9 Frequency
q
y of p
pulses: 350-1000 Hz
9 Pulse duration: 0.02-0.05 ms
9 Number of pulses: 30-150
9 Total
T
l treatment time:
i
50-150
50 150 ms
9 Temperatures: room - 50C

PEF System

Concluding Remarks

Considerable interest in minimal

processing alternatives for quality
preservation
Many methods exist
Requires proper understanding of
the process-product
process product characteristics

Thank yyou
for your attention!