07/06/2011
IPN-Dept ITP/IPB
Trend of
Alternative Food
P
Processing
i T
Technologies
h l i
(based on IFT’s Report)
Purwiyatno Hariyadi
ITP530
Purwiyatno Hariyadi/ITP530
Purwiyatno Hariyadi/ITP530
Purwiyatno Hariyadi/IITP530- 2011
1
07/06/2011
IPN-Dept ITP/IPB
Purwiyatno Hariyadi/ITP530
Alternative Food Processing Technologies :
Microwave and Radio Frequency
Ohmic and Inductive Heating
High Pressure Processing
P l d El
Pulsed
Electric
t i Fi
Field
ld
High Voltage Arc Discharge
Pulsed Light
Oscillating Magnetic Fields
Ultraviolet Light
Ultrasound
X-Rays
•
•
•
•
•
•
•
•
•
•
Purwiyatno Hariyadi/ITP530
Purwiyatno Hariyadi/IITP530- 2011
2
07/06/2011
IPN-Dept ITP/IPB
Purwiyatno Hariyadi/ITP530
Purwiyatno Hariyadi/ITP530
Purwiyatno Hariyadi/IITP530- 2011
3
07/06/2011
IPN-Dept ITP/IPB
Purwiyatno Hariyadi/ITP530
PENGGUNAAN GEL MIKRO (MICROWAVE/MW)
UNTUK KEPERLUAN INDUSTRI :
Gelombang mikro
Berpeluang
Penggunaan MW
Berdekatan dan
perlu diatur
mengganggu
Tumpang tindih
oleh badan
proses
Dengan kisaran
yang berwenang,
komunikasi
Gelombang radio
Mis.
Di AS : Federal Communication Commission
memperbolehkan pemakaian 4 frekuensi MW :
22150, 5800, 2450 dan 915 MHz
Paling banyak : 915 dan 2450 MHz
Inggris : 915 dan 2450 MHz
Jerman : 27,12; 433,92 dan 2450 MHz
Eropa Timur: 2375 MHz
Purwiyatno Hariyadi/ITP530
Purwiyatno Hariyadi/IITP530- 2011
4
07/06/2011
IPN-Dept ITP/IPB
PEMANASAN DIELEKTRIK (& GEL MIKRO)
dipantulkan oleh metal
diserap (diubah menjadi panas) oleh dielektrik : internal heating
(Molecular friction).
δ
OδH
δ+
δ+
H
+/Generator
(Oscilator)
Bahan
pangan
Hδ+
H
δ+
“Perub.
Orientasi
polarisasi”
Oδ-
+/-
+
+
Ionic
displacement
Purwiyatno Hariyadi/ITP530
Listrik
Konversi Energi
Panas
P = 2π(ε
( o)( ε’)) tan δE2f
P = 5.56x10-13 (ε’) tan δE2f
P = jumlah panas yang diproduksi per satuan volume [=] W/m3
εo= permitivity of free space
ε’ = konstanta dielektrik
(sifat fisik bahan yang berhubungan
dengan polaritas atau Σ dipole)
δ = loss angle
E = kekuatan medan listrik [=] volts/m
f = frekuensi (hz, s-1)
ε’ tan δ = ε’’ = loss factor
Purwiyatno Hariyadi/ITP530
Purwiyatno Hariyadi/IITP530- 2011
5
07/06/2011
IPN-Dept ITP/IPB
LOSS FACTOR
∈ε” = f (SUHU, FREKUENSI)
Mashed
Potatoes
35
140
Cooked
carrots
25
120
20
100
15
80
60
10
H2O
5
0
450 MHz
160
30
-20
0
20
SUHU
40
60
40
900 MHz
20
2700 MHz
MH
0 -20
(oC)
20
40
SUHU
60
(oC)
Purwiyatno Hariyadi/ITP530
DAYA PENETRASI GEL MIKRO = d
d=
λo
2π ε' tanδ
λo = panjang gelombang
Kedalaman penetrasi, d[=] cm
Kadar air
ε’
915 MHz
2450 MHz
tinggi
sedang
rendah
15
4
1,5
8,4
11,7
22,1
3,1
4,4
8,2
Purwiyatno Hariyadi/ITP530
Purwiyatno Hariyadi/IITP530- 2011
6
07/06/2011
IPN-Dept ITP/IPB
PENINGKATAN SUHU DALAM PRODUK
Jumlah panas yang diperlukan
untuk meningkatkan suhu produk sebesar ΔT
Q = mc ΔT
Q = ρVcΔT atau
ΔT= Q/ρVc
dimana V = volume
Jumlah panas yang diproduksi oleh pemanasan gel mikro :
Q = PVΔt
Q = (5.56 x 10-13 ε” E2 f)VΔt
Jadi,
ε”
E2 f Δt
ΔT = 5.56 x 10-13
ρc
c
untuk pemanasan gel mikro yang sama,
ΔT = ≈
ε”
= f (Komponen bahan pangan)
ρc
homogenitas pemanasan = homogenitas bahan pangan
Purwiyatno Hariyadi/ITP530
Konfigurasi sistem sterilisasi/pasteurisasi dgn pemanasan
dielektrik dan gelombang mikro
MW Generator
Waveguide
Treatment
Chamber
Conveyor
belt
MW generator (magnetron) : merubah energi listrik menjadi gel. Mikro
Waveguide : memfocuskan pancaran m.w (terowongan dari tabung Al)
Treatment chamber: ruang tertutup/terlindung oleh logam
Purwiyatno Hariyadi/ITP530
Purwiyatno Hariyadi/IITP530- 2011
7
07/06/2011
IPN-Dept ITP/IPB
KARAKTERISTIK PEMANASAN GEL MIKRO
•
•
•
•
Memanaskan daerah yang mengandung air
Pemanasan berlangsung cepat
Tidak menyebabkan “gosong”pada permukaan
Mudah/Praktis
APLIKASI SPESIFIK PEMANASAN GEL. MIKRO :
• Cocok untuk mengeringkan bahan setengah kering
Contoh :
Pasta
- waktu pengeringan turun dari 8 jam menjadi 90 menit
- jumlah bakteri 15 kali lebih kecil
- tidak mengalami case hardening
Biji-bijian : terutama untuk Benih
- meningkatkan laju germinasi
Mengeringkan bagian dalam
(tanpa overcooked dipermukaan)
Purwiyatno Hariyadi/ITP530
APLIKASI PEMANASAN GEL. MIKRO (UMUM):
•Rumah tangga : microwave oven
•Komersial
4Pemanasan tanpa merubah sifat-sifat dasar produk :
th i & defrosing
thawing
d f
i (tempering)
(t
i )
4Pemanasan dengan merubah sifat-sifat dasar produk :
Pengembangan adonan & pemanggangan
Pemblansiran buah/sayuran : inativasi enzim
Pemasakan (cooking)
Roasting (untuk kacang-kacangan)
4Pengeringan : Dehidrasi pada tekanan normal
Dehidrasi pada tekanan vakum
4Inaktivasi Mikroba :
Sterilisasi & Pasteurisasi (kurang sukses ! :
masih dalam penelitian!)
Purwiyatno Hariyadi/ITP530
Purwiyatno Hariyadi/IITP530- 2011
8
07/06/2011
IPN-Dept ITP/IPB
APLIKASI PEMANASAN GEL. MIKRO PADA PROSES
PEMANGGANGAN
Utama : ~ membantu proses pengeringan lanjut
Proses pemanggangan dimulai dengan oven tradisional (mengg.
udara panas) :
Efektif untuk produk dengan kadar air tinggi
Dengan semakin menurunnya kadar air :
efektifitas oven menurun
case hardening?!
Pengeringan/pemanggangan selanjutnya :
oven gel. Mikro
mengeringkan bag dalam (tanpa “overcooked” di
permukaan)
Purwiyatno Hariyadi/ITP530
APLIKASI PEMANASAN GEL. MIKRO PADA PROSES
THAWING :
☺ Konduktivitas panas air < konduktivitas panas es
Proses pencairan : menurunkan proses pindah panas
☺ Loss factor air > loss factor es
Proses pencairan : menaikan kadar air dan loss factor
>>mempercepat
p
p proses
p
pemanasan
p
☺ Problem : Pada bahan baku yang ukuran besar
- proses pencairan tidak seragam
- mengakibatkan overcooked pada bagian ttt
Purwiyatno Hariyadi/ITP530
Purwiyatno Hariyadi/IITP530- 2011
9
07/06/2011
IPN-Dept ITP/IPB
APLIKASI PEMANASAN GEL. MIKRO PADA PROSES
DEFROSTING :
Menaikan suhu produk beku: -20oC menjadi -3oC
Untuk daging dan mentega mempermudah penanganan (slicing)
Minimum overcooked
Cepat : ....................> daging dapat didefrost selama 10 menit
(tradisional: beberapa hari pada cold room)
Minimum perubahan phase
Minimum drip loss (kehilangan karena penetesan)
Mutu meningkat: lebih higienik, lebih cepat, dapat dilakukan di
dalam box (pengemas)
Ruang yang diperlukan sedikit
Ekonomis
Purwiyatno Hariyadi/ITP530
APLIKASI PEMANASAN GEL. MIKRO PADA PROSES
DEHIDRASI :
VS. PEMANASAN TRADISIONAL/UDARA PANAS :
Pindah panas turun :
thermal conductivity turun pada bahan pangan kering
Semakin lama waktu pengeringan mutu sensori dan mutu gizi
turun
Oksidasi tinggi : mengakibatkan warna dan vitamin menurun.
Untuk produk dengan kadar pufa tinggi, terjadi ketengikan
Case hardening : perubahan karakteristik permukaan
>> keras, susah ditembus oleh panas/uap
air (kualitas produk menurun)
Purwiyatno Hariyadi/ITP530
Purwiyatno Hariyadi/IITP530- 2011
10
07/06/2011
IPN-Dept ITP/IPB
APLIKASI PEMANASAN GEL. MIKRO PADA PROSES
DEHIDRASI :
VS. PEMANASAN GELOMBANG MIKRO :
Memanaskan bahan dari dalam :
Tidak ada masalah ttg konduktivitas panas
Tidak memanaskan udara : mrengurangi ksidasi rendah
Tidak terjadi case hardening
(pindah massa/uap air .........> lancar)
Umumnya dipakai untuk mengeringkan semi/partly dried foods,
foods
dimana gel. Mikro akan tetap memanaskan daerah yang masih
basah, tanpa mempengaruhi daerah/bagian yang sudah kering.
Mahal
Purwiyatno Hariyadi/ITP530
APLIKASI PEMANASAN GEL. MIKRO : LAIN-LAIN
Masih dalam taraf penelitian:
Blansir, Pasteurisasi, Sterilisasi
PENGARUH GELOMBANG MIKRO TERHADAP BAHAN PANGAN :
tidak ada pengaruh langsung pada mikroorganisme
waktu proses menurun
retensi gizi lebih baik (prinsip HTST)
Purwiyatno Hariyadi/ITP530
Purwiyatno Hariyadi/IITP530- 2011
11
07/06/2011
IPN-Dept ITP/IPB
PEMANASAN OHMIC
elektroda
BAHAN
S
P = I2 R
P=
I2ke-1
I = keEL-1
Power
Supply
P : laju jumlah panas yang diproduksi
per satuan volume (W.m-3)
E : kekuatan medan listrik (Volt cm-1)
ke : konduktivitas listrik (ohm-1/m, S/m)
I : densitas arus listrik (amps/m2)
R : tahanan listrik (ohm-1)
- kecepatan pemanasan tergantung pada nilai ke bahan pangan
- ke bahan pangan =f(kadar air, garam ionik dan asam)
- ke bahan pangan cair >> ke bahan padat
- minyak dan lemak mempunyai nilai ke sangat rendah
Purwiyatno Hariyadi/ITP530
PERBANDINGAN ANTARA PEMANASAN GEL MIKRO DAN OHMIC
Kriteria
Konduktivitas listrik
(siemen/m)
Generasi Panas untuk
medan listrik 20 V/m
(W/cm3)
Kenaikan suhu
(oC/sec)
Pemanasan
Gel Mikro
0.25
0.25--4
1-16
0.25
0.25--4*
Pemanasan
Ohmic
0.005--1.2
0.005
0.02
0.02--5
0.004
0.004--1.2*
* kenaikan suhu di permukaan kaleng pada proses pemanasan
retort adalah sekitar 0.2oC/sec
Purwiyatno Hariyadi/ITP530
Purwiyatno Hariyadi/IITP530- 2011
12
07/06/2011
IPN-Dept ITP/IPB
Arah perambatan panas, Q
Q(r) =
Pr
2
T − T0 =
r
Pr 2
P
4k
2
⎡
⎛ r ⎞ ⎤
−
⎢1 ⎜ ⎟ ⎥
⎝ R ⎠ ⎥⎦
⎢⎣
k = konduktivitas panas
Kenaikan suhu maksimum
Tmax − To =
PR 2
4k
Kenaikan suhu ratarata-rata
T − T0 =
PR 2
8k
Purwiyatno Hariyadi/ITP530
Contoh :
Sebuah bahan berbentuk silinder dengan diameter 2R dan panjang
L. Berapa Δ voltase (E) yang perlu diberikan supaya terjadi
peningkatan suhu di pusat bahan sebesar (Tmax-T0)oC, dimana suhu
awal = T0.
J
Jawab
b:
Gunakan
persamaan
peningkatan suhu
PR 2
4k
I2R 2
kE
− T0 =
, I= e
4k ek
L
Tmax − T0 =
Tmax
2
⎛ k eE ⎞ 2
⎟ R
⎜
⎛ E2R 2
L
⎠
⎝
= ⎜⎜
Tmax − T0 =
2
4k ek
⎝ 4L
Jadi,
⎛L ⎞
k
E = 2⎜ ⎟
⎝ R ⎠ k e T0
⎞⎛ k e ⎞
⎟⎟⎜
⎟
⎠⎝ k ⎠
T0 (Tmax − T0 )
Purwiyatno Hariyadi/ITP530
Purwiyatno Hariyadi/IITP530- 2011
13
07/06/2011
IPN-Dept ITP/IPB
Vs PEMANASAN OHMIC & GELOMBANG MIKRO
Mirip dengan pemanasan gel. Mikro :
Konversi enegi listrik menjadi energi panas
Penetrasi panas/daya penetrasi : tidak terbatas
Suhu dalam bahan pangan merata (∇
(∇T ≈ 0)
Tidak perlu “pengadukan”
Cocok untuk memanaskan bahan pangan cair dgn partikulat :
sop dll.
Purwiyatno Hariyadi/ITP530
Purwiyatno Hariyadi/ITP530
Purwiyatno Hariyadi/IITP530- 2011
14
07/06/2011
IPN-Dept ITP/IPB
Nilai konduktivitas listrik beberapa bahan
Bahan
nilai ke (s/m)
Air murni (25oC)
Asam sulfat (25oC)
5,7x10-6
1
kentang(19oC)
wortel (19oC)
kacang kapri (19oC)
daging sapi (19oC)
Larutan pati (5
(5,5%,
5% 19oC)
+ garam 0.2%
+ garam 0,55%
+ garam 2%
0.037
0,041
0.17
0,42
0,34
1,3
4,3
Purwiyatno Hariyadi/ITP530
Purwiyatno Hariyadi/ITP530
Purwiyatno Hariyadi/IITP530- 2011
15
07/06/2011
IPN-Dept ITP/IPB
KONFIGURASI SISTEM PEMANAS OHMIC
Elektroda 4
Elektroda 3
Elektroda 1
Elektroda 2
Elektroda 2
Elektroda 1
Purwiyatno Hariyadi/ITP530
Purwiyatno Hariyadi/ITP530
Purwiyatno Hariyadi/IITP530- 2011
16
07/06/2011
IPN-Dept ITP/IPB
Purwiyatno Hariyadi/ITP530
(ULTRA) HIGH
PRESSURE
PROCESSING
~
HIGH
HYDROSTATIC
PRESSURE
Purwiyatno Hariyadi/ITP530
Purwiyatno Hariyadi/IITP530- 2011
17
07/06/2011
IPN-Dept ITP/IPB
Historical Timeline
1895 H. Royer uses high pressure to kill bacteria.
1899 Bert H. Hite at the West Virginia Agricultural
Experimental Station examined pressure effects on milk,
meat,
t fruits
f it and
d vegetables.
t bl
1914 P. W. Bridgman coagulated egg albumen under high
pressure.
1990 First commercial products like fruit juices, jams, fruit
toppings and tenderized meats introduced in Japan.
1995 Orange juice commercialized in France.
1997 Market introduction of guacamole in the US and sliced
cooked ham in Spain.
1999 Oysters introduced in the US.
2000 Range of salsas launched in the US market.
Purwiyatno Hariyadi/ITP530
High hydrostatic pressure
• Foods "pasteurized"
pasteurized by HHP undergo pressures of
up to 80,000 psi at or near ambient temperatures
(under 45°C).
• Under these conditions, HHP is effective in
inactivating most vegetative pathogens commonly
found in the foods.
• Commercially available HHP-processed products in
E
Europe
and
dA
Asia
i iinclude
l d jjuices,
i
jjams, jjellies,
lli
meatt
and yogurts.
• Consumers in this country can buy HPP-processed
guacamole and oysters.
Purwiyatno Hariyadi/ITP530
Purwiyatno Hariyadi/IITP530- 2011
18
07/06/2011
IPN-Dept ITP/IPB
High hydrostatic pressure
• There is significant commercial interest in
development of other products.
• Food processed by HHP reportedly has better
retention of flavor, texture, color, and nutrients.
• The processing cost is slightly higher (two to three
cents per pound) than for conventional processes
processes.
Purwiyatno Hariyadi/ITP530
How High ??
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.
Purwiyatno Hariyadi/ITP530
Purwiyatno Hariyadi/IITP530- 2011
19
07/06/2011
IPN-Dept ITP/IPB
HHP processing
• 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.
Purwiyatno Hariyadi/ITP530
HHP processing
• The "mechanism" of high-pressure based bacteria kill is low
energy and
dd
does nott promote
t the
th fformation
ti off new chemical
h i l
compounds, "radiolytic" by-products, or free-radicals.
• Vitamins, texture and flavor are basically unchanged.
• For example, enzymes can remain active in high pressure
produced orange juice.
Purwiyatno Hariyadi/ITP530
Purwiyatno Hariyadi/IITP530- 2011
20
07/06/2011
IPN-Dept ITP/IPB
HHP system
• This 35-liter high-pressure
b t h unitit ffrom Fl
batch
Flow
International can process up to
700 lbs. an hour and is
designed for prepackaged
products such as bottled
juices.
• Units with capacities
p
up
p to 300
liters are available.
• Food scientists are optimistic
about hydrostatic pressure's
ability to extend shelf life and
produce safe food.
Purwiyatno Hariyadi/ITP530
HHP system
Purwiyatno Hariyadi/ITP530
Purwiyatno Hariyadi/IITP530- 2011
21
07/06/2011
IPN-Dept ITP/IPB
Industrial High Pressure Food Processors
Complete systems are offered for bulk and in container
processes.
Purwiyatno Hariyadi/ITP530
Applications for High Pressure Processing are
found in the areas of...
P
Preservation
ti
Elimination or substantial reduction of spoilage
microorganisms and enzymes for shelf life
extension of refrigerated food products with superior
sensory quality, e.g. juices, jams, guacamole, salsa,
meat & dairy products, seafood (commercialized)
Acidified and low-acid shelf-stable products (under
development)
Purwiyatno Hariyadi/ITP530
Purwiyatno Hariyadi/IITP530- 2011
22
07/06/2011
IPN-Dept ITP/IPB
Applications for High Pressure Processing are
found in the areas of...
Food safety
Elimination of pathogens: e.g. Listeria in meat products,
Salmonella in eggs and poultry, Vibrio in oysters
Hypotheses for vegetative cell inactivation...
- denaturation of proteins and enzymes
- damage of DNA replication & transcription
- solidification of membrane (phospho)lipids
- breakage of bio-membranes (cell leakage)
Spores are very resistant to pressure, but can be destroyed
by combining pressure with elevated temperatures
Purwiyatno Hariyadi/ITP530
Applications for High Pressure Processing are
found in the areas of...
Fruit Juice treated with HHP
• Juice tests have shown that food
pathogens such as salmonella and
E.coli 0157:H7 can be effectively
destroyed without changing the
fruit juice's fresh, natural
characteristics.
• A pressure exposure of 80,000 psi
for 30 seconds can achieve a 3-5
log reduction of all of the
pathogens of concern in fresh juice
Purwiyatno Hariyadi/ITP530
Purwiyatno Hariyadi/IITP530- 2011
23
07/06/2011
IPN-Dept ITP/IPB
Applications for High Pressure Processing are
found in the areas of...
Oyster treated by HHP
• Another example
p of food safety
y is the
destruction of Vibrio bacteria in raw
oysters without destroying the raw feel
and taste of the oyster.
• A pressure of 200 to 300 MPa for 5 to 15
minutes at 25C inactivated :
· Vibrio parahaemolyticus ATCC 17803,
· Vibrio vulnificus ATCC 27562,
· Vibrio choleare ATCC 14035,
· Vibrio choleare non-O:1 ATCC 14547,
· Vibrio hollisae ATCC 33564
· Vibrio mimicus ATCC 33653
(from: "D. Berlin, D. Herson, D. Hicks, and D. Hoover;
Applied and Environmental Microbiology, June 1999“)
Purwiyatno Hariyadi/ITP530
Applications for High Pressure Processing are
found in the areas of...
Oyster treated by HHP
Pressure shucked raw clams.
Pressure not only destroys
the vibrio family of bacteria
that can be found in shellfish,
but also detaches the meat
from the shell, saving labor
gp
production
and increasing
efficiency.
Purwiyatno Hariyadi/ITP530
Purwiyatno Hariyadi/IITP530- 2011
24
07/06/2011
IPN-Dept ITP/IPB
Applications for High Pressure Processing are
found in the areas of...
Styrofoam cup subjected to
40,000 psi, fruit pack (with
juice) and sliced ham
subjected to 80,000 psi.
Purwiyatno Hariyadi/ITP530
Commercial High-Pressure Processed products
marketed in Japan, Europe and the United States
Guacamole & Salsas
Avomex (Keller, TX)
Purwiyatno Hariyadi/ITP530
Purwiyatno Hariyadi/IITP530- 2011
25
07/06/2011
IPN-Dept ITP/IPB
Commercial High-Pressure Processed products
marketed in Japan, Europe and the United States
Purwiyatno Hariyadi/ITP530
Commercial High-Pressure Processed products
marketed in Japan, Europe and the United States
Jams & Fruit
Toppings
(Japan)
Purwiyatno Hariyadi/ITP530
Purwiyatno Hariyadi/IITP530- 2011
26
07/06/2011
IPN-Dept ITP/IPB
Examples of products commercialised in Europe and treated on
HYPERBAR installations supplied by ACB
ULTI / PAMPRYL (Groupe PERNOD-RICARD) - France freshey
squeezed fruit juice Fresh pressed
ESPUNA - Spain – sliced cooked ham
Purwiyatno Hariyadi/ITP530
Applications for High Pressure Processing are
found in the areas of...
Texturization
As an alternative to heat processing texturization can
be accomplished by exposing protein (e.g. egg, whey,
soy) and hydrocolloid (e.g. pectin, starch) solutions
to hydrostatic pressure. The resulting gels are
characterized by uniquely different textures.
Purwiyatno Hariyadi/ITP530
Purwiyatno Hariyadi/IITP530- 2011
27
07/06/2011
IPN-Dept ITP/IPB
Applications for High Pressure Processing are
found in the areas of...
H t
Heat-sensitive
iti compounds
d
HPP offers the unique potential to stabilize products
with heat-sensitive components (e.g. flavors,
nutrients, biologically active compounds).
Biotechnology
Specific enzymes can be activated under pressure
leading to enhanced reaction rates and shorter
process times.
Purwiyatno Hariyadi/ITP530
Thermally-assisted high-pressure lifts quality of shelf-stable
foods
Process Variables for Optimum Quality
Pressure
Products
90°C
700 MPa
Main meal entrees, meats, pasta dishes,
most vegetables, sauces, cheese, soups,
stews, flavored milk drinks
80°C
830 MPa
Whole potatoes, most vegetables
70°C
1,000 MPa
All potato products, all vegetables,
seafood
60°C
1,240 MPa
Eggs, milk
Temperat
ture
Source: Richard S. Meyer, PhD, Washington Farms, Inc.
Purwiyatno Hariyadi/ITP530
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IPN-Dept ITP/IPB
Effect of pressure is very similar to the effect
of temperature in thermal processes
Figure. Change in inactivation of Zygosaccharomyces bailii with pressure. Note
that 345 MPa = 50,000 psi. (Enrique Palou, GRA, BSysE Dept., WSU)
Purwiyatno Hariyadi/ITP530
Thermally-assisted high-pressure lifts quality of shelf-stable foods
What's needed to commercialize UHP for sterilizing shelf-stable
products?
Two things must be done.
First, develop the kinetic information necessary to file a petition with the
FDA and USDA. To do that, we have to select the most heat and
pressure-resistant strain of Clostridium botulinum. That work is
underway with the Dual Use Science & Technology (DUST) Program
2000 headed by Dr. Patrick Dunne at the U. S. Army Natick Soldier
Center in Natick, Mass. Dual use refers to developing the technology for
both military and industrial applications.
Second, we need commercial-size, inexpensive high-pressure vessels.
Flow International Corp. (Kent, Wash.) is nearest to delivering that right
now. They have a 215-liter vessel which is very close to all the critical
parameters for delivering a sterile product. They're leading with the
technology, and just need to build a vessel to order.
Purwiyatno Hariyadi/ITP530
Purwiyatno Hariyadi/IITP530- 2011
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07/06/2011
IPN-Dept ITP/IPB
Dosis Irradiasi
•
Dikendalikan oleh “the International Commission on
Radiological Units”
Rad
•
1 Rad = jumlah irradiasi yang menyebabkan 1 g bahan yang
diirradiasi akan menyerap energi sebesar 100 erg (1 Rad = 100
erg/g)
•
Satuan umum
•
1 Grey = jumlah irradiasi yang menyebabkan 1 kg bahan yang
diirradiasi akan menyerap energi sebesar 1 joule;
•
1,000
,
Grey
y = 1 kGy.
y
•
100 Rad = 1 Gy
“Grey“
Purwiyatno Hariyadi/ITP530
Dosis Irradiasi
Purwiyatno Hariyadi/ITP530
Purwiyatno Hariyadi/IITP530- 2011
30
07/06/2011
IPN-Dept ITP/IPB
PENGARUH IRRADIASI PADA MIKROBA
D10,veg bacterium
D10,yeast
D10 :
dosis irradiasi
yang menyebabkan
pengurangan jumlah
mikroba dengan faktor
10
D10 dose
Purwiyatno Hariyadi/ITP530
PENGARUH IRRADIASI PADA
MIKROBA
Organism Dvalue Resistance
Purwiyatno Hariyadi/ITP530
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07/06/2011
IPN-Dept ITP/IPB
PENGARUH IRRADIASI PADA MIKROBA
_______________________________________________________
organisme
medium in
D10 (Rad)
which irradiated
_______________________________________________________
Bacterial spore
C botulinum A36
buffer
0.33 106
B53
buffer
0.33 106
B57
canned chicken
0.37 106
C. sprogenes 367
water
0.22 106
Veg bacteria
Sal typhimrium
E coli
li
buffer
egg yolk
b ff
buffer
2.0 104
8.0 104
9 0 103
9.0
Yeast
Sacc cerevisiae
saline
5.0 104
Mold
Asp niger
saline
4.7 104
Purwiyatno Hariyadi/ITP530
PENGARUH IRRADIASI PADA MIKROBA
Model inaktivasi mikroba oleh irradiasi bisa juga dinyatakan sbb :
N = N0 e
−
D
Dn
dimana,
dimana,
N
= jumlah mo setelah iradiasi
iradiasi,,
= jumlah mo awal (sebelum iradiasi
iradiasi),
),
N0
D
= Dosis radiasi yang diterima
diterima,, dan
Dn
= konstanta
k
konstanta;
t t ; tgt
t t jjenis
i mo dan
d kondisi
k di i lingkungan
li k
Konstanta Dn = dosis radiasi yang menyebabkan kematian mikroba
sebanyak 63% populasi
populasi..
Purwiyatno Hariyadi/ITP530
Purwiyatno Hariyadi/IITP530- 2011
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07/06/2011
IPN-Dept ITP/IPB
APLIKASI TEKNOLOGI IRRADIASI
PADA BAHAN PANGAN
Irradiasi dosis rendah
(sampai 1 kGy)
Menghambat
perkecambahan
(1 Gy = 1 Joule/Kg)
Menunda pematangan
buah
Dosis medium (1-10 kGy)
Mengurangi risiko
patogen dan
meningkatkan masa
simpan (keawetan)
Dosis tinggi ( > 10 kGy)
Strilisasi
Purwiyatno Hariyadi/ITP530
APLIKASI TEKNOLOGI IRRADIASI
PADA BAHAN PANGAN
Purwiyatno Hariyadi/ITP530
Purwiyatno Hariyadi/IITP530- 2011
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