NON THERMAL

FOOD
PROCESSING TECHNIQUES

PRESENT BY:
KALEEM ULLAH
BS FOOD SCIENCE & NUTRITION
 Contents

 Overview
 Why non thermal???
 Non thermal processing techniques
o Ohmic heating
o Microwave heating
o Infrared heating
o High Pressure processing (HPP)
o Pulsed Electric Field
o Ozonation
o Pulsed Light or High Intensity light

• conclusion
 Overview

 NTP is a suite of technologies that can be used

individually or in combination to increase shelf life
of fresh and refrigerated products. NTP is driven by
consumer interests in minimally processed foods.
 Involves manipulating the properties of food or its
environment without using heat.
 To kill food borne pathogens, (bacteria, viruses, and
parasites)
 To make food safe to eat.
 Why Non thermal???

 The main problem with the thermal processing of

food is LOSS of Volatile compounds, Nutrients and
Flavor
 To overcome these problems non thermal methods
came into food industries to increase the production
rate and profit
 NTP used for all foods for its better quality ,
Acceptance and for its shelf life
 Mainly use in large scale production due to
 The cost of equipments used in non thermal processing is high

 After minimizing the investment cost of non thermal

processing methods, it can be employed on small
scale industries
 Non Thermal Processes are

 Microwave heating
 High Pressure processing (HPP)
 Pulsed Electric Field
 Pulsed Light or High Intensity light
 Ohmic heating
 Ozonation
 Microwave heating

 Refer to the use of electromagnetic waves of certain

frequencies(2450 MHz and 915 MHz) to generate
heat in material
 Container with food is placed in a microwave oven
 Then a oven is activated the food at the edge of the
container heats faster and a temperature gradient
develops between the center and the edges
 Pulsed Electric field (PEF) Technology

• PEF is a non thermal food preservation technology

that involves the discharge of high voltage electric
pulses (up to 7 kv/cm) into the food product, which
is placed between two electrodes for a few micro sec,
 High Pressure Processing (HPP)

 High Pressure Processing is also known as ‘high

Hydrostatic Pressure’ or ‘Ultra High Pressure’
processing.
 HPP uses up to 900MPa to kill many Microbes,
even at room temperature, without degrading
Vitamins, Flavor, and color molecules in process
 Food packages are loaded onto the vessel and the top
is closed
 The pressure medium usually water is pumped into
the vessel from bottom
 Once the desired pressure is reached , the pump is
stopped, valves are closed, pressure can be
maintained without further need for energy input
 Ohmic Heating

 Develop by
 United Kingdom Electricity Research and Development Center
(UKERDC)
 Ohmic heating is an advanced terminal processing
method where in the food material which serves as
an electric resistor, is heated by passing electricity
through which result in rapid and uniform heating
 Also known as Electrical resistance heating or joule
heating or electrical heating
 Working principle

• Electric conductivity helps in passing electric current through the

product heat is rapidly generated directly within product
 Application
 Blanching & peeling
 Sterilization & Pasteurization
 Evaporation
 Continuous HTST Processing
Pulsed Light or High Intensity Light Technology

 Used for rapid inactivation of

microbes on food surface,
equipment and food
packaging materials
 High intensity white light and
UV light food preservation
methods employed
 Pulses of light emit 1 To 20 flashes per second of
electromagnetic energy
 UV play critical role in microbial inactivation
 Most effective on smooth, nonreflecting surfaces or in
liquids free from suspended particulates
A pulsed light system placed just before the filling step on a
cup line includes an optical cabinet, which delivers the
flashes of light to sterilize the packaging, and an electronic
bay placed beside the line.
 Ozonation

 Water treatment process used to destroy microorganisms

by ozone gas
 Ozone is a powerful sanitizer, similar to chlorine
 contains three atoms of oxygen, O3 making it very
reactive
 Ozone is able to kill pathogens, and extend food shelf life
 only toxic to humans at very high doses. A big advantage
is that the toxicity does not stay with the food.
 ozone should not be used to treat high fat foods since it
will cause oxidation of fat
 Conclusion

 Alternative to thermal food processing

 Non thermal processing technologies have potential
to improve food chain security and add value to food
products
 High efficient, higher degree of microbial
inactivation efficiency
 Enhance shelf life
 Secure volatile compound
tHank you