Preservation Technologies
From AgriFoodWiki
Within this category an overview is presented of all technologies that enhance the shelf life of a product. There is a separation made between the technologies applied to a product, and the technologies used for surface decontamination. Lectures about new technologies can also be found on the website www.toptechnologytalks.nl. How food is produced on a large scale can be seen at Food how it's made. Additionally we have created self-help tables around mild preservation per group of products.
Self-help tables mild preservation |
Shelf life elongation for foods
Products | No thermal load | Low thermal load | High thermal load | |
---|---|---|---|---|
Products with a relatively short shelf-life (chilled) | MAP | Pulsed Electric Field (PEF) | Microwave pasteurization | |
AMAP (Active Modified Atmosphere Packaging) | Smoking | Radiofrequent pasteurization | ||
Permaplus = Permachill & Permadry & AMAP | Inline UV pasteur for liquids | Innovative Steam Injection (ISI) | ||
Pascalisation (HPP) | Inline pasteur | |||
PurePulse - PEF 2.0 | ||||
UV-inline | ||||
Phages | ||||
Natural preservation | ||||
Pulsed (UV) Light | ||||
Products with long shelf-life | Air drying | Smoking | Shaka | |
Phages | PATS / HPP-sterilisation | Innovative Steam Injection (ISI) | ||
Natural preservation | PureWave - RF 2.0 / inpack RF-Sterilisatie | Scraped Surface Heat Exchanger (SSHE) | ||
Autoclave | ||||
Sprinkler style autoclave | ||||
Steamautoclave | ||||
Steampasteur | ||||
Hot water pasteur | ||||
Continued below water pasteur | ||||
Inline pasteur |
Surface decontamination technologies
Technology | Physical / chemical decontamination | Continue / batch | Typical microbial inactivation |
---|---|---|---|
Cold plasma | Chemical | Continue and batch | Bacteria, moulds, viruses, spores, pathogens tested (Salmonella, E. coli) |
Ozone | Chemical | Batch | Bacteria, moulds, viruses, yeasts, protozoa, pathogens tested (Salmonella, E. coli, B. cereus, Legionella) |
Electrolyzed Oxidizing Water (EOW) | Chemical | Continue and batch | Microorganisms not specified, reductions of 6 log can be achieved if times in order of tents of minutes are used |
Pulsed (UV) Light | Physical | Continue | Microorganisms not specified, reductions of 2 to 6 log can be achieved |
Plasma activated water (PAW) | Chemical | Batch | Bacteria, moulds, viruses, prions, pathogens tested (S. cerevisae, E. coli, Staph. epidermis, Staph. aureus, P. aeruginose) |
A basic overview of known preservation technologies can be found also at the English Wikipedia Food preservation.