Introduction to Novel High Pressure Sterilization Technology

#TTT – Introduction PATS

A novel sterilization technology using high pressure and temperature

Wouter de Heij
CEO TOP b.v
www.top-bv.nl
www.toptechnologytalks.nl
www.topfoodlab.nl
www.tophealtfacts.nl
www.topwiki.nl

ir. Wouter de Heij +31.6.55765772 - TOP b.v. - © 2012

Achtergrond: Pasteurisatie vs Sterilisatie

Pasteurisatie:
• Inactivatie van vegetatieve cellen
• Typische condities : 70-80oC
• Ketencondities : gekoeld (soms ongekoeld : sappen)
• Voorbeelden : melk, koelversmaaltijd, sappen, …

Sterilisatie:
• Inactivatie van vegetatieve cellen en sporen van M.O.
• Typische condities : >120oC
• Ketencondities : ambient (niet gekoeld)
• Voorbeelden : soepen in blik, maaltijden, vlees, …


PATS : first idea’s 1999-2002

PATS (sterilization with pressure):
•Inactivation of spores by a combined
effect of temperature and pressure
•Advantage : minimal thermal damage
 quality improvement of products
(taste, color, firmness)

Problem description :
Wageningen University and Research Centre
•Experiments are difficult to reproduce. did not provide permission
Different systems  temperate gradients to publish these photo’s
•Results are dependent on equipment used
•The importance of temperature
is probably not enough recognized.

Processing conditions
•Wilson: 1 pulse (T0>90°C, 700 MPa, > 15 min )
•Meyer: 2 pulses (700 MPa, 90°C;1000 MPa, 70°C)


PATS : Basic principle – Adiabatic heating

How to sterilize pH neutral food
products with a maximum quality and
ambient stable long shelf-life: T0

• Proces is gepatenteerd

Temperature
(Van Schepdael, Hoogland
en De Heij, WO 0245528)

• Pressure assisted thermal process. Time

• Adiabatic-isobaric process

Pressure
Integratie van het hogedruk gedeelte
& voorverwarming bepaalt het netto
effect van de Sterilisatie pilot lijn!


Adiabatic- vs isothermal pressure processes

Isotherm Typical HPP Adiabatic

T0
Temperature

Temperature

Temperature
T0 T0

Time Time Time
Pressure

Pressure

Pressure
Slow Non-homogeneous Fast
Inefficient Efficient
Small volume Large volume
Cooling De Heij et.al., 2002 Avoid heat losses


Complex meals treated with PATS


Quality of product (multi pressure pulses)
120
% a r o m a co m p o n e n t 120
Flavour 100
B a s il Vitamins 100
V ita m in C in g re e n b e a n s
V ita m in A in to m a to
80

% Vitam in
80

60
60

40
40

20
20

0
0
F re s h D rie d F ro z e n R e to rt P H P P F re sh F ro ze n R e to rt PHPP

50
Texture G re e n b e a n s
Colour 20
S p in a c h
F irm n e s s [ N ]

40

- a ( gr een c olour )
15
30
10
20

10 5

0 0
F re s h F ro z e n R e to rt PHPP F re s h F ro z e n R e to rt PHPP

Krebbers et.al. 2003 & Van den Berg et.al. 2005


PATS : microbial MPN – B.sp. PA3679
8
1 plate count 8
2 plate count
MPN 5 days MPN 5 days
7 7
6 6

log N/ml
5
log N/ml

5

4 4

3 3

2 2

1 1

0 0
untreated 0 sec 2 x 20 sec 1 x 40 sec 2 x 40 sec 1 x 80 sec untreated 0 sec 2 x 20 sec 1 x 40 sec 2 x 40 sec 1 x 80 sec

8 treatment plate count treatment
MPN 4 days
7
3
MPN 7 days
MPN 11 days
Clostridium sporogenes PA3679
MPN 15 days
6
MPN 20 days
MPN 29 days Treatments:
log N/ml

5

4 1. Ti = 70°C, P = 800 MPa
3 2. Ti = 80°C, P = 600 MPa
2
3. Ti = 80°C, P = 800 MPa
1

0
untreated 0 sec 2 x 20 sec 1 x 40 sec 2 x 40 sec 1 x 80 sec Jannie van Beek,
treatment SAFE Seminar te Brussel 2004


PATS : inactivation kinetics of spores
Bacillus stearothermophilus Bacillus subtilis Clostridium sporogenes
ATCC 7953 A162 PA3679
Bs r ep
a soms
c t
i
l
l eho
ua r h
t i
l
u Bs t ( 6
a sl A
c u
i
l
lub 1
i
is 2) Cd soe A )
l t i
o up e ( 3
s m gs
ri o nP 9
r 6
7

C
:
1
C
:
65
C
:
12
C
:
8
C
:
4
C
:
13
C
:
6 C
:
10
C
:
8
C
:
1
C
:
14
3

C
:
8 C
:
5
C
:
10
C
:
3 C
:
7
C
:
6 0
. 0
0
0 C
:
4
0
.0
00 C
:
4 C
:
9
C
:
7 C
:
5 0
. 5
0
2 C
C
:
1
:
22
C
:
10 0
.5
02 C
:
2
0
. 0
0
5
0
.0
05
0
. 5
0
7 C
:
7
0
.5
07 0
. 0
1
0
C:
9
C
:
5
0
.0
10 0
. 5
1
2
C
:
3
C:
3
0
.5
12 0
. 0
1
5 C
C
:
1
:
11
C
:
9
0
.0
15 C:1
0
. 5
1
7
0
.5
17 0
. 0
2
0
0
.0
20 0
. 5
2
2
0
.5
22 ae
bo
v
ae
b
ov

De Heij et.al. 2005 & Van den Berg et.al. 2005


PATS : inactivation kinetics of spores

Henry Jager et.al. 2008


PATS : Heating, pressure and cooling
115 oC Temperature product
85 oC

8000 bar
Pressure 20 oC


PATS : Multiple shot (external intensifier)
Axial pressure
Medium separator (pre-heated)
800 MPa tubing not relaible
800 MPa pump not relaible
No energy recovery possible

P


PATS : Single shot (internal intensifier)

Axial pressure
Small medium separator
160 MPa tubing relaible
160 MPa pump relaible
Energy recovery possible
P
BaraWing process (adiabatic)
Van Schepdael et.al.
patent WO 0245528
Pre-fill & pre-pressure


PATS : Comparison of the vessel concepts

1
+/- - +/- +/- - +/- -

2 + + + + +/- + +/-


PATS : Vessel of pilot plant (2003-2005)


Containers for the PATS pilot plant


PATS : Pilot plant (2003-2005)


PATS : Overview of the pilot plant (2005)


PATS : The development team


PATS : The development team

Ludo van Schepdeal (projectleader PATS, left)
and Wouter de Heij (right) are working at TOP b.v.
(www.top-bv.nl) since 2005.

The microbial experts e.g. Jannie van Beek of the
PATS-team are also working at TOP b.v. Hence, a
very high concentration of PATS knowledge is
available for food producers via TOP b.v.


In Q4 2012 PATS 2.0 will enter the market ….


Introduction to Novel High Pressure Sterilization Technology

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