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RYN
TEKNOLOGI PENGOLAHAN NON THERMAL
TIM DOSENMEKANISASI PERTANIAN
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PROSES THERMAL:
• High energy
• Penurunan kualitas
(vitamin, aroma, rasa,
nutrisi, dll)
PROSES NON THERMAL:
Proses berlangsung pada
suhu di bawah suhu
pengolahan thermal
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Pengawetan Non Thermal
Tujuan Pengolahan PanganNon Termal
• Keamanan (membunuh mikroorganisme)
• Meningkatkan daya cerna
• Meningkatkan umur simpan
• Membuat produk baru
• Alternatif produk untuk minoritas (ex: alergi protein)
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Teknologi Non Thermal
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Advanced Thermal Technologies
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Advantages of Novel Preservation technologies
• “Fresher” taste and texture
• Pasteurization with minimal chemical and physical changes
(nonthermal)
• Possible Sterilization by combination processes
• Improved nutrient content
• Maintain higher quality of extended shelf life
• New product categories – nutraceuticals/natural additives
• Possible integration to improve classic food processing unit operations
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Capabilities and Constrains of Processes
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High Hydrostatic Pressure (HHP)
High Hydrostatic Pressure (HHP) is applied at uniform pressure throughout the food, enabling total preservation and retaining the quality of the food. HHP is not time/mass dependent, so processing time is minimal.
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• Expose bahan makanan pada tekanan 300 – 800 Mpa untuk
beberapa saat, dalam beberapa detik ataupun menit, dapat
meng- inaktivasi bakteri patogen maupun jamur, tanpa diikuti
perubahan yang tidak diinginkan akibat panas.
• Teknologi HHP mengaplikasikan tekanan pada bahan pangan
yang berada di dalam bejana bertekanan.
• Terjadi perubahan suhu yang sangat kecil (Untuk air murni,
tekanan 600 Mpa, perubahan suhu 15 oC)
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• Tekanan di transmisikan melalui fluida (Hukum Pascal)
tekanan yang sama dari segala arah menekan makanan
• Tidak tergantung pada bentuk dan ukuran bahan
• Tidak tergantung waktu (waktu yang dibutuhkan untuk tekanan
mencapai posisi bagian tengah makanan sangat singkat)
• Pengaruh tekanan terhadap inaktivasi bakteri tergantung waktu
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Biological Effects
High Pressure ==> kerusakan membran sel
Membran sel berperan penting pada respirasi dan transportasi.
Perubahan drastis pada permeabilitas membran kematian sel
Peningkatan tekanan meningkatkan inaktivasi mikroba, tetapi
penambahan waktu tidak meningkatkan laju kematian mikroba
HHP dapat meginaktifasi enzim krn tekanan merusak sisi aktif enzim
Pada umumnya perlakuan tekanan tidak mencukupi untuk menginaktfasi
enzim, shg sering di kombinasikan dgn perlakuan lain
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1. Kenaikan suhu untuk perlakuan HPP akan menaikkan efektivitasinaktivasi bakteri vegetatif. Suhu yg baik adalah <400C. Significant bacterial injury fraction.
2. Spora bakteri tidak mudah diaktivasi dg HPP, tapi dengan mengaturpada pH asam
3. Kombinasi metode pengawetan yaitu menggunakan suhu atau bahantambahan dengan HPP akan diperlukan untuk menghasilkan produkpangan yg stabil
4. Studi mengenai sensory produk menunjukkan sifat pangan lebihsegar daripada menggunakan proses termal. Makanan protein tinggimengalami perubahan tekstur dengan HPP. Pengawetan danformulasi penting untuk menjaga kualitas
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Skema proses High Pressure Processing
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Fasilitas HPP (courtesy : Rutgers HHP)
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PULSED ELECTRIC FIELDS
Aplikasi Denyutan Tegangan Tinggi pada makanan yang di
tempatkan di antara dua elektroda
PEF
Generation
Termometer
Oscilograph
Threated
Sample
Cooling Bath
Unthreated
sample
Pump
Flowmeter
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• Pemberian pulsa tegangan tinggi kepada produk yang berada diantara dua elektrode
• Diantara 10 – 80 kV/cm selama 10 – 10000 s
Kelebihan :
• Mampu mempertahankan physical, chemical properties
• Mampu mempertahankan nutrisi
• Butuh energi rendah murah
Produk : Jus Buah, Jus sayuran, Sup kacang polong, Telur kocok
Pulsed Electric Field
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PULSED ELECTRIC FIELDS
Aplikasi Teknologi PEF berdasarkan kuat medan listrik (kV/cm) yang
diberikan
(Source : Topfl, 2006)
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Mekanisme inaktivasi sel
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Klasifikasi model treatment chamber PEF
Source : Shamsi & Sherkat, 2009
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Skema Tipe Kontinyu
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Aplikasi PEF
• ÔûÂ PurePulse - Pulsed Electric Field 2.0 - a great leap forward in freshness.mp4
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Ionizing Radiaton
• Radiation: Mode of heat transfer in vacuum
• Non-Ionizing Radiation: RF, microwaves, IR
• Ionizing Radiation: X-rays, gamma rays, and energy from
radioactive isotopes.
Irradiation: Ionizing radiation
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What is food irradiation?
Food irradiation involves exposing foods to large doses of
ionizing radiation, in order to kill or deactivate bacteria, molds,
insects or other food-borne organisms, and to inhibit plant growth
and maturation
Food irradiation can use any of three types of ionizing radiation: x-
rays, gamma radiation or electron-beams.
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Sebagian energi radiasi diserap oleh molekul dalam makanan
menstimulasi elektron, bbrp keluar orbit bermuatan molekul
terbelah.
Mekanisme utama deaktivasi bakteri: pembelahan molekul air
menjadi hidro (H+), hidroksil (OH-) dan radikal oksigen . Radikal
Oksigen akan bereaksi dengan bakteri dan merusak komponen
DNA, protein dan membran sel bakteri.
Jumlah energi radiasi yan diserap disebut dosis irradiasi (Gy. 1 Gy =
1 joule/kg)
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RYN
Ozone Processing
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Ozone processing
• A gas - triatomic form of oxygen.
• Most powerful oxidizing agent available for conventional water
treatment – highly reactive.
• Unstable - must be generated onsite and used.
• Slightly soluble in water, but more so than oxygen.
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RYN
Pengembangan teknologi thermal barudan non thermal
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Criteria for Success
• Microbiological Safety and Stability
• Sensory Acceptance (Hedonic Skala 9)
• Chemical/Chemical/Biochemical Stability
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Road Map
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Referensi
• Canovas B, et al, Non thermal Processing of Foods and Emerging Technologies, EOLSS
• Groth E, 2007, Food Irradiation fro Fresh Food, The Organic Centre
• Dunne P, 2007, Future Prospect for Advance Processing Technologies, Linking products with Technologies, US Army Natick Soldier, RDnE Centre
• Karwe M, 2008, Non-thermal Food Processing, Department of Food Science, Rutgers University
• Shamsi, K. & Sherkat, F. 2009. Application of Pulsed Electric Field In Non-Thermal Processing of Milk. Asian J. Food Ag-Ind. 2(03) : 216-244.
• Toepfl, S. 2006. Pulsed Electric Fields (PEF) for Permeabilization of Cell Membranes in Food- and Bioprocessing – Applications, Process and Equipment Design and Cost Analysis. University of Technology, Berlin. Jerman.