Tatiana Koutchma, PhD. Guelph Food Research Center

1. NOVEL
FOOD PROCESSING TECHNOLOGIES:
Emerging Applications,
Research and Regulations
Tatiana Koutchma, PhD.
Guelph Food Research Center

2. AAFC FOOD SAFETY RESEARCH
•CL-02 pilot plant in Guelph
•$1.2 mln Modernizing Federal Labs Initiative
•Official opening on November 9, 2010
•Certified as CL-2 on March 23, 2011
•Research activity started in summer 2011
•Microbiological
•Toxicological
•Chemical safety
•Opens opportunities to food safety engineering research
2010
2

3. GFRC PILOT PLANT: CL-02 Certified Facility
2010
2009
2011
PHAC
certification
3

4. Objective
• Review
– Available groups of food high -techs
• Provide
– Information to assist in evaluation of relative capabilities of commercially
available technologies and technologies-in-development to ensure safe and
nutritious foods.
• Discuss
– Risk based approach for establishing a safe process
• Research Highlights
– UV light
– Microwave heating
– Pulsed Electric Fields

5. Food High Tech Processing
• Emerging in primary food production and processing
– Transform raw materials into food products
– Preserve fabricated foods and ingredients during
transportation, retailing and consuming foods.
• Provide Safety attributes higher than those of raw products
• Maintain Health and Quality attributes at least equal to raw
products
• Enhance Functional properties
• Provide Broader Sustainable and Environmentally friendly
benefits
5

6. Key Drivers
• Freshness & Convenience & Less preserved
• Enhanced Safety and Extended Shelf-Life
– Pathogen reduction in fresh produce
– Listeria post-lethality treatments
• Heat labile functional ingredients
• Engineering functional ingredients for delivery of healthy foods
• Lower carbon footprint and reduce water volume used in heat transfer processes
• Need for sound regulatory policy
– U.S., Canada, EU
6

7. Microbial Food Safety
Food Preservation
Inhibition Inactivation
Spoilage Spoilage
Pathogenic
m/o
Chemical Physical Pasteurization Sterilization
Thermal Nonthermal
Acidification Refrigeration Thermal Non-thermal
Water activity Freezing
Preservatives
Heat Irradiation
Heat Gamma
Dielectric heating UV light
High Pressure + heat Irradiation
Ohmic heating High Pressure
Dielectric heating
PEF

8. Classification of foods categories and post-processing
storage conditions
Foods
Catego
ries
Acid &
Shelf-
Acidified High Acid
Stable
3.5<pH<4. pH<3.5
pH>4.6
6
Sterilizat Pasteuri Pasteuri Pasteuri
ion zation zation zation
Growth inhibition
Chilled Foods
Refrigerated
+barriers
Ambient
Ambient
Ambient
Storage
Storage
Storage
LAPFs
barrier
ESL
ESL
LAF
&
+

9. Sterilization
Process to remove or destroy all viable forms of microbial
life, including bacterial spores
– Long term preservation
– “Commercial Sterility”
– Packaging & storage environment will prevent growth of
microorganisms of public health concern & spoilage type
• Food Safety Objective (FSO) Approach

10. Pasteurization
• Prior to 2002 FDA considered pasteurization as a thermal
treatment
– FDA would not allow a nonthermal processing technology to
promote its treatment as a “pasteurization” process
• September 2004, the USDA National Advisory Committee on
Microbiological Criteria for Foods (NACMCF) redefined the term
pasteurization
Any process, treatment, or combination thereof, that is applied to food to
reduce the most microorganism(s) of public health significance to a level that
is not likely to present a public health risk under normal conditions of
distribution and storage
Food Chemical News, 2004

11. Examples of pasteurization process for
products within different pH-groups
Examples of pH Pathogen Required Enzymes
Products of Concern Reduction Destruction
(Logs)
Apple cider <3.5 E. coli O157:H7 5-log 10
Orange juice <3.5 Salmonella, 5-log10 Pectin-
E. coli O157:H7 methylesterase
Carrot juice >4.6 non-proteolytic C.botulinum 5-log10
Milk and milk ~6.5 -7 Mycobacterium 5-log10 Negative for alkaline
products tuberculosis; phosphatase
Coxiella burnetii
Eggs products >7 Salmonella enteritidis; 7-log10
Salmonella
typhimurium
In-shell eggs >7 Salmonella 5-log10
RTE meals >4.6 Listeria 5-7 log10
Almonds Salmonella 5-log10
Fish and sea >4.6 non-proteolytic C.botulinum 6-log 10
products
Crab meat >4.6 Type E non-proteolytic 12-log10
C. botulinum

12. Food Technology Assessment
Technology Readiness Level Description
(TRL)
1 Basic principles observed and reported
2 Technology concept and/or application formulated
3 Analytical and experimental critical function and/or characteristic
proof of concept
4 Component validation in relevant environment
5 System or prototype demonstration in relevant environment (pilot
scale)
6 Systems available commercially
7 Economic feasibility demonstrated or regulatory issues addressed
(but not both)
8 Economic feasibility and regulatory issues addressed
9 Ready for full-scale commercialization
12

13. Thermal Technologies
Traditional (9) Novel/Emerging
• Canning – in package retorting • Pressure + Heat (8)
• Aseptic Sterilization
• Radiative or Microwave dielectric (8)
– Package in sterile
conditions-Cool • High frequency (HF) or Radio
Frequency (RF) dielectric (5-6)
• Pasteurize - Package – Cool : • Infrared (6-7)
– “Hot-Fill” Technique
• Pasteurize - Cool – Package : • Ohmic heating/Conductive (5-6)
– “Cold-Fill” Technique
• Package - Pasteurize - Cool :
– "Sous vide’ Technique
13

14. Knowledge in Thermal Processing
• Established organism of public health concern
• Understood the destruction kinetics/mathematics necessary to evaluate
a treatment
• Developed knowledge how products heat for given processing systems
• Generated principles on the relationships between the organism of
public health concern and spoilage
• Ability to express a complicated process delivery in simple “Lethality”
terms so as to understand the equivalent safety of different processing
systems
14

15. Non-thermal Technologies
Emerged Under development
– Irradiation (9) • Cold Plasma (3-4)
– High hydrostatic pressure (8-9) • Electrolyzed water (5)
– Filtration (9) • Sonication (5)
– Ozone (8-9) • Low dose e-beams (5)
Emerging
– Pulsed Electric Fields (6-7)
– UV light (6)
– Pressure and CO2 (6)
15
03/16/2011 (C), 2011 Tatiana Koutchma

16. Future Processing Trends
Traditional Technologies Novel Technologies
V
S
Improvements in Designs and Controls Novel Processes
Redesign
Transformation & Preservation
Improved Manufacturing Performance
Improved Quality Products
Improved Product Quality
Traditional Foods Novel Foods
16

17. Example - UV light Technology
Transformation / Added value Preservation
§ Milk • UV pasteurization of liquid foods
Vitamin D synthesis and beverages
§ Mushrooms (cultivated and wild grown,
lyophilized )
– Fresh juices
Vitamin D2 synthesis
– Iced teas, soft drinks
§ Peanut butter, soy
Potential to reduce allergenicity
– Liquid Sweeteners
§ Carrots
Increased AO capacity
17

18. Challenges of Novel Food Processing
• Safety Equivalence
Traditional Foods VS Novel Foods
Traditional Process VS Novel Process
18

19. Novel Foods
19

20. Global Regulations
NOVEL FOODS NO DEFINITION OR OTHER
TERMS
ü European Union ü USA
ü United Kingdom ü Japan
ü New Zealand/Australia ü India
ü Canada
ü China
20

21. Novel Foods in Canada
• Foods resulting from a process not previously used for food.
• Products that do not have a history of safe use as a food.
• Foods that have been modified by genetic manipulation,
also known as genetically modified foods, GM foods,
genetically engineered foods or biotechnology-derived foods.
21

22. Risk Assessment of Safety of Novel Foods
• Details of novel process
O
• Dietary Exposure O
O
• History of organism
OH
• Nutritional considerations
• Toxicology considerations
• Allergenicity considerations
• Chemical considerations
22

23. USA
No Novel Regulations
• US FDA considers food ingredients as novel that have not been
previously used
• New dietary compounds (NDI)
• As food additives under existing law, the principal law being the Federal
Food, Drug and Cosmetic Act.
• The ‘Generally Recognised as Safe’ or GRAS concept is the bench
mark by which all foods, including novel foods, are assessed.
• GRAS substances are: substances used before 1958 (excluding prior
sanctioned food ingredients); and substances for which there is scientific
evidence of safety as determined by competent experts and by published
and available safety information.
23

24. US Approvals of Novel Processes
• 2001, Code 21 CFR Part 179.39 was published to improve the safety
of fresh juice products: Source of UV radiation (LPM at 254 nm) defined
as a food additive
• 2004, USDA has approved High Hydrostatic Pressure as an intervention
method for Listeria contaminated pre-packed ready-to-eat (RTE) meat
products
• 2008, 73 FR 49593 The FDA published a final rule that allows the use
of irradiation for fresh iceberg lettuce and fresh spinach
• 2009, the US FDA approved a petition for the commercial use of
Pressure Assisted Thermal Sterilization process (PATS) for application
in the production of LAF
§ 2010, US FDA first time approved novel sterilization processing using
915 MHz microwave energy (MATS) for producing pre-packaged, LAF
24

25. What Understanding is Needed when
Establishing a Novel Process?
A B B
Process
Ingredients Product
B
ard is Regulatory
az lys
H a
Process Acceptance
Design An V
alid
atio
n
A
25

26. UV Technology
• UV light for Food Safety in Food Plants
• Novel UV Preservation Processes
Research Approaches and Results
Novel Taylor Couette UV reactor
Novel pulsed UV sources and foods quality
Toxicological safety of apple juice
• Future Needs
26

27. Why UV?
• Effective against microbial and chemical hazards
• Physical non-thermal method 38 39
33 33
• Chemicals free 25
23
17
• Cost effective 14
16
12
• Energy efficient
2002 2003 2004 2005 2006 2007 2008 2009 2010 2011
• Approved by Regulatory Agencies
– EPA
– US FDA (2001)
– Health Canada (2003)

28. UV light
Food Safety Preservation Transformation Value Added
Non-Food Contact Pasteurization Toxins Nutrients
Food Contact Shelf-Life Extension Allergens enhancement
Surfaces
Air Juices Peanuts Mushrooms
Milk Peanut Butter Milk
Fresh Produce Soy Carrots

29. UV Sources
• Continuous - Monochromatic
– Low Pressure Mercury (LPM) 102-103 Pa
– Low Pressure Amalgam lamps (LPA) – high output
– Excimer Lamps
• Selectable to the wavelength of interest
• Continuous - Broad Band
– Medium Pressure Mercury lamps
(MPM) 10-30MPa
• Pulsed - Broad Band
– Xenon Flash Lamps
– Surface Discharge
High intensity (1-30Hz)
• UV LEDs

30. Comparison of UV sources
UV source Electrical UV UV Lamp Lifetime, Output
efficiency efficiency intensity surface Spectrum
T, month
% % W/cm2 Deg C
LPM 50 38 0.001 - 40 18-24 Monochromatic
0.01 253.7 nm
Excimer 10-25 10-30 0.05-0.5 ambient 13 Monochromatic
selectable
MPM 15-30 12 12 400- 0.5 Polychromatic
1000 200-400 nm
Flash 45-50 9 600 1000- 1 Polychromatic
Xenon 10000 100-1000 nm
Surface 15-20 17 30,000 NA Polychromatic
Discharge NA 200-800 nm

31. Novel LED Diodes
• Energy-efficient, long life, easy control of emission and no production of
mercury waste
• Inactivate by UV photons and creating reactive oxygen species (e.g.H2O2, O¯2
and OH¯) via the photooxidation of O2
• Emission at 265nm ± 15nm
• Output power 4.5 mW
• Anticipate 10mW June 2011
• Lifetime measurements
• >10,000hrs @ 100mA input current
• Emission strongly forward focused (±30o)
• Cost is an issue

32. CFR 21 179.39 UV radiation for the processing and
treatment of food
Radiated food Limitations Use
Food and food Without ozone production: Surface microorganism
products high fat-content food control.
irradiated in vacuum or
in an inert atmosphere;
intensity of radiation, 1
W (of 2,537 A. radiation)
2
per 5 to 10 ft.
Potable water Without ozone production; Sterilization of water
coefficient of used in food
absorption, 0.19 per cm production.
or less; flow rate, 100
gal/h per watt of 2,537
A. radiation; water
depth, 1 cm or less;
lamp-operating
temperature, 36 to 46
deg. C.
Juice products Turbulent flow through Reduction of human
32 tubes with a minimum pathogens and other
Reynolds number of 2,200. microorganisms

33. Food Plant Microbial Hazards
• Airborne
– Molds Spores, human pathogens
• Waterborne
– Viruses, pathogenic bacteria and spores
• Foodborne
– Bacteria, spores
• Spoilage
– Yeats, molds, lactobacilli

34. UV on Food Plant
• Air and water treatments
• Non-food contact surfaces
• Food contact surfaces
• Food surfaces
OFFERS UV-PROTECTION!

35. Air
Purification to reduce microbial load
• Production facilities air cleaning
• Duct systems
Spores are more resistant to UVGI
Viruses are highly vulnerable
Rate constant of E-coli
is 3-4 times its plate value

36. Non-Food Contact Surfaces
– Facility surfaces
• Walls
• Ceilings
• Floors
– UV activated coating

37. Food Contact Surfaces
– Packaging
• films
• caps
• cups, tubes
– Conveyors
– Equipment surfaces
– Packaged Foods

38. Food Products Surfaces
• To reduce levels of pathogens
(Listeria and Salmonella) on
meats, poultry, fish
• Salmonella in Shell-eggs
• Extended Shelf-life bakery products
• Fresh Produce
• Food powders
• black pepper and wheat flour

39. Fresh and Fresh-Cut Produce
• Retard microbial growth without causing undesirable quality
changes
– Whole Produce: apples, kiwi, lemons, nectarines, oranges,
peaches, pears, raspberries and grapes
– Leafy produce: lettuce, salad, spinach
– Fresh-cut : watermelon and cantaloupe
• 1-log reduction at 4.1 kJm-2 without affecting juice leakage,
color and overall visual quality
» Baulieu, J., 2007; Lamikanra, O. et al, 2005

40. UV sensitivity on the surfaces:
Listeria monocytogenes
• Agar: • Products
– D10= 0.5 mJ/cm2 – Frankfurters
D10=300 mJ/cm2
• Surfaces of packaging
materials, conveyor belts – Cut Pear
– D10 = 2.55 – 3.2 mJ/cm2 D10~ 2000 mJ/cm2
40

41. Liquid Foods and Beverages
• Fresh Juices
Apple, apple cider, carrot, orange
Tropical fruit juices
§ Liquid sweeteners
Sucrose, fructose, glucose
§ Ice teas, soft drinks
§ Liquid egg products
§ Milk, cheese milk and calf milk
§ Whey protein concentrates
§ Brewery & winery
§ Emulsions, brines, marinades

42. UV preservation: pH
Classification of Fluid Foods
Groups of
Fluid Foods
Liquid-
Clear
Emulsions Particles
Liquids
Suspensions
High Acid High Acid
pH<3.5 pH<3.5 Low
Low Acid Low Acid
Acid
pH > 4.6 pH > 4.6
Acid Acid pH>4.6
3.5<pH<4.6 pH<4.6
Iced tea
Apple Orange Carrot
Watermelon Milk
Juice juice
Juice Juice
Liquid Pineapple
Grape Liquid Tomato
Egg Juice
Juice Sweeteners Products juice
Guava

43. Properties of fluid foods
100
140
90
120
80
100
Abs orption coefficient per cm
Viscosity, cP
70
60 80
50
60
40
40
30
20 20
10 0
0 water apple pineapple liquid
Water Waste Clear Apple Orange Liquid
juice juice syrup
water apple cider juice sugars
juice
pH, deg Brix, suspended solids/turbidity

44. Integrated sphere: diffuse transmittance
Clear juices Juices with particles
2.5
y = 2.3998x 2.5
2.3 cranberry
2.3 y = 3.9464x
2.0 y = 2.6462x orange
apple 2.0
1.8
1.8
A at 253.7 nm
1.5
A at 253.7 nm
1.5
1.3
1.3
1.0
1.0
Orange
0.8 y = 2.2102x y = 1.119x
apple juice 0.8 apple cider
grape Apple Cider
0.5
white grape juice 0.5
Tomato
0.3 Cranberry juice 0.3
Carrot
0.0 0.0
0 0.2 0.4 0.6 0.8 1 1.2 0 0.2 0.4 0.6 0.8 1 1.2 1.4 1.6 1.8 2
Pathe length, mm Path length (mm)
(a) (b)
Absorption coefficient Absorption spectra
45
2
Orange juice
40 1.8
35 1.6
Cranberry
1.4 Orange
30
Absorbance
Apple juice Grape
1.2
Cranberry
a. 1/cm
25 White Grape Apple
1
Apple cider
20 0.8
15 0.6
Apple cider
0.4
10
0.2
5
0
0 220 240 260 280 300 320 340
Fruit juice Wavelength, nm 44
(c) (d)

45. Fluid Foods for UV preservation
Non-Lambertian Lambertian
Non-Newtonian Non-Newtonian
NL-NN L-NN
Non-Lambertian Lambertian
Newtonian Newtonian
NL- N L-N
pH<3.5; 3.5 <pH<4.6; pH>4.6 45

46. UV sensitivity
Water Liquid Foods
Cryptosporidium
Bacteria
Bacteria
resistance
resistance
Yeasts Yeasts
Spores
UV
UV
Spores
Viruses Viruses
(Adenovirus) Molds (spores)
Depends on wavelength Depends on product
parameters
Emission Spectrum pH, Aw, composition

47. Identification of surrogate for
E.coli O157:H7
UV spectral chart
of R52-G lamp
sample
UV lamp: R52-G
METHOD
MATERIALS
Sample volume: 4 mL
apple juice
Sample depth: 2 mL
buffer
UV fluence: 0.19 mJ/cm2

48. UV inactivation of E.coli in buffer and juice
Malate buffer pH 3.5 Allen's apple juice
0
0
O157:H7 -1
-1
ATCC 8739
-2
log10(N/N0)
-2
log10(N/N0)
-3
-3
-4 -4
O157:H7
-5 -5
ATCC 8739
-6 -6
0 5 10 15 20 25 0 100 200 300 400 500 600
UV fluence (mJ/cm2) UV fluence (mJ/cm2)
48

49. UV sensitivity of E. coli strains in apple juice

50. UV process Design Approaches for Low UVT fluids
1,2
1,0
Match
0,8
Absorbance
0,6
• emission spectrum of UV 0,4
source to absorption 0,2
spectrum of liquid or 0,0
200 220 240 260 280 300 320 340
beverages
Wavelength (nm)
Mott's Apple Juice Allen's Apple Juice
0,08 1,2
LPM Lamp
0,07 HIP-3 Lamp
1,0
Apple juice
• design of UV reactor to
0,06
Vitamin C (1 mg/mL)
Irradiance (mW/cm2/nm)
0,8
create total fluid volume
0,05
Absorbance
0,04 0,6
delivery to UV sources 0,03
0,4
– Volume Mixing 0,02
– Surface Refreshing
0,2
0,01
0 0,0
220 240 260 280 300 320 340
Wavelength (nm)
50

51. Design of UV units for Low UVT Liquids
Annular reactor “UltraDynamics” Thin film reactor “CiderSure”
L-NN L-N
Thin film mixers “Pure UV”/ “Iatros” Static Mixers – Dean Flow “Salcor”
Outlet
UV lamp
NL- Teflon tube
NL-
NN wound in
helix pattern NN
Inlet

52. Experimental set-up: UV TAYLOR – COUETTE FLOW
UV lamp: LPM
Lamp power:
3.80 W
Flow regime:
1. 1500 ml/min, 0 rpm
2. 1500 ml/min, 200 rpm rotor outlet
3. 500 ml/min, 0 rpm
4. 500 ml/min, 200 rpm Lamp
MATERIALS
pump
apple cider
E. coli ATCC 8739 inlet

53. INACTIVATION OF E. COLI ATCC 8739
IN APPLE CIDER PROCESSED WITH T-C UV REACTOR
Apple cider - E. coli ATCC 8739
Residence Time of 5% NaCl
in Apple Cider in TC Reactor 0,0
1,4 -1,0
1,2 500(0)avg
Concentration of NaCl (%)
-2,0
1,0 500(200)avg
1500(0)avg -3,0
log10(N/N0)
0,8
1500(200)avg
0,6 -4,0
0,4
-5,0 1500 - 200
rpm
0,2 1500 - 0 rpm
-6,0 500 - 200 rpm
0,0
0 100 200 300 400
-7,0
0 200 400 600 800
Time (s)
Residence time (s)

54. E XPERIMENTAL SET- UP
10 mJ/cm2 – mercury lamps (LPM, MPM)
UV fluence:
5 mJ/cm2 – pulsed lamps (HIP)
Sample
volume:
200 mL
Sample
depth:
6 cm
Photography (without front cover) and scheme of CONTROL:
collimated beam setup used with the LPM lamp. non-UV treated
A – Collimated beam box; B – UV lamp; C – aperture; sample
D – sample dish

55. Mercury Lamps: LOW PRESSURE (LPM) AND
MEDIUM PRESSURE (MPM)
LPM
0,50
maximum at: LPM Lamp
0,45
253.27 nm MPM Lamp
0,40
Irradiance (mW/cm2/nm)
0,35
Light output of 0,30
LPM and MPM 0,25
0,20
lamps 0,15
were measured 0,10
at sample 0,05
0,00
position -0,05
of 30.48 cm from 200 250 300 350
the centre of the Wavelength (nm)
lamp

56. HIGH INTENSITY PULSED (HIP) LAMPS
HIP-1 0,040
HIP-1
Energy/pulse: 31 J 0,035 HIP-2
Pulse rate: 8 Hz
HIP-3
Irradiance (mW/cm2/nm)
0,030
0,025
HIP-2 0,020
Energy/pulse: 344 J
Pulse rate: 0.75 Hz 0,015
0,010
HIP-3 0,005
Energy/pulse: 644 J 0,000
200 250 300 350
Pulse rate: 0.50 Hz
Wavelength (nm)
Irradiance of each of HIP UV lamp was measured at
sample position: 45.72 cm from the centre of the lamp

57. 30% FRUCTOSE APPLE JUICE
0,08 1,2
0,08 2,00
LPM Lamp
LPM
1,80 0,07
0,07 Lamp HIP-3 Lamp 1,0
HIP-3
Lamp 1,60 0,06 Apple juice
0,06
Irradiance (mW/cm2/nm)
Irradiance (mW/cm2/nm)
1,40 0,8
0,05
0,05
Absorbance
1,20
Absorbance
0,04 0,6
0,04 1,00
0,80 0,03
0,03 0,4
0,60
0,02
0,02
0,40 0,2
0,01
0,01
0,20
0 0,0
0 0,00 220 240 260 280 300 320 340
220 240 260 280 300 320 340
Wavelength (nm)
Wavelength (nm)
APPLE CIDER MILK

58. QUALITY PARAMETERS THAT WERE NOT SIGNIFICANTLY
AFFECTED (p > 0.05) BY ANY OF THE UV TREATMENTS
30% Fructose Apple juice
pH (< 5.0) pH (< 0.5)
[exception - MPM lamp: > 10%] Soluble solids (< 0.6)
Soluble solids (< 0.5)
Apple cider
Milk
pH (< 1.5)
Color (< 3.0) pH (< 0.5)
Soluble solids (< 0.5) Soluble solids (< 2.0)
Total phenolic content (< 2.5) Alkaline phosphatase (< 8.0)
Antioxidant capacity (< 3.0) Viscosity (< 2.0)
Polyphenol oxidase (< 10.0)

59. UV EFFECT ON COLOR OF FRUCTOSE
CIELAB color scale
L*
a*
b*

60. UV EFFECT ON
COLOR OF APPLE
JUICE
L* Black (0) – white (100) axis
a* Green (-) – red (+) axis
b* Blue (-) – yellow (+) axis
UV EFFECT
ON COLOR
OF MILK

61. UV EFFECT
ON VITAMIN C
IN APPLE JUICE
UV EFFECT
ON VITAMIN C
IN MILK

62. Inactivation of Enzymes
• PPO, peroxidase, pectinolytic enzymes in model systems, apple juice and apple fruits
• Alkaline phosphatase in milk
• Trypsin and carboxypeptidase A in buffers
Manzocco, L et al, 2009, IFS and ET
5.0
UV-C monochromatic, 3.94 J/cm^2:
4.5
~ 40% loss after exposure clear apple
juice to
Apple juice
4.0
PPO units
3.5 Falguera et al 2010, LWT
Polychromatic UV lamp at 400 W (250 –
3.0
740 nm) with max at 420 nm
2.5 PPO in apple juice 100% inactivated after
0 10 20 30 40 50
100 min of treatment
UV dose (m J/cm 2)
UV-C light ~ 30% destruction

63. Patulin control
• Mycotoxin produced by certain species of
Aspergillus, Penicillium and Byssochlamys
• Cause acute but more frequently, chronic
toxication
• Codex Alimentarius, CFIA & U.S. FDA
recommended the limitation of apple products
intended for human consumption is 50µg/L
(50ppb)
• Structure: [4-hydroxy-4H- furo (3, 2-c)-pyran-2-
(6H)-one]
• Peak absorption wavelength: 276nm
.

64. Patulin-Degradation by UV light
Absoption of 10ppm patulin in water with UV exposure UV source
1,20
Absorption coefficient (cm-1)
1,00
0,80
Sample
0,60
0,40
Static cuvette system
0,20
0,00
200 220 240 260 280 300 320 340 UV source
Wavelength (nm)
0s 150 s 300 s 600 s 1200 s
Sample
Magnetic stirrer
Dynamic - collimated beam system

65. v Degradation of patulin followed the first order reaction
v The degradation rate constants were affected by incident fluence rate,
sample length, way of mixing and media in which patulin is dissolved
v Maximum UV delivered dose (which degrades almost all patulin, eg.
99.99%) is only associated with the quantum yield, initial patulin
concentration and sample length.
v The time to reach specific level of maximum dose (eg. 50% or 90%),
however, decided by the degradation rate constant.

66. UV - What are PROS?
• Commercially available UV sources present options to solve specific needs of
SURFACE and VOLUMETRIC applications
• Offers numerous solutions to food processors to improve Microbiological,
Toxicological and Chemical safety
• Low cost non-chemical protection against microbes in the air, water, non-food and
food surfaces, pre-packed foods
• As a method of preservation, UV light can be used for fluid foods
– to extend shelf-life of fresh produce
– as alternative to thermal pasteurization of liquid foods and beverages
– to destroy toxins
• Potential to create value-added products

67. Risk of UV Processes
• Over processing due to UV dose non-uniformity
• Photo-reparation of bacteria due to under processing
• Furan formation
• Migration of packaging compounds
67

68. Electro Heating Techniques
Radiative or Microwave Dielectric
915 or 2450 MHz
Commercial systems ~ 915 MHz
Home systems ~ 2450 MHz
High frequency (HF) or
Radio Frequency (RF) dielectric

69. History
• 1921-magnetron was developed by Hill
• 1945-Dr. Spencer built the first microwave oven from a
farmers milk can and obtained a patent
• 1955 -the first microwave oven was introdoced by
Raytheon Co.
• 1970 Radiation control for Health and Safety Act
• 1974 variable power control were available
• 1984-microwave ovens accounted for the largest annual
shipment of any home appliances in history

70. Basics of MW heating
• MW energy is generated by special oscillator tubes magnetrons
or klystrons
• MW energy is transmitted to an applicator or antenna through a
waveguide or coaxial transmission line
• MW are guided primarily a radiation phenomenon
• MW are able to radiate into a space which could be the inside of
the oven or cavity

71. Heat is generated volumetrically
due to interaction between EM field and
the material

72. Advantages
§ Volumetric origin
§ Reduced processing time
§ Improved quality
§ Controllable heat deposition
§ Selective heating
Limitations
§ Uneven heating
§ Non isothermal
§ A lack of reliable method for food safety

73. Major Challenges
• Non-uniformity of MW-induced temperature within the product
• Location of the slowest heating point is unknown and varies
• A time-temperature profile of the coldest spot is difficult to measure
• Evaluation of MW process lethality in a geometrical center may be
fairly inadequate
Critical limitation for microwave sterilization of LACF

74. Trace of the Load Coldest Point
3D Migration of Tm(t) within the Load in the Course of MW Heating
Rectangular load: a × b × c = 100 × 76 × 30 mm

75. Status of Microwave Processing
§ MW heating is well understood from
a physics, food science and engineering
§ Cost of MW equipment has fallen
§ Advances in computer design and
modeling
§ Selective MW heating
of food components can be achieved

76. Advantageous MW Processes
ü Pasteurizing or cooking high-viscosity, low-acid liquids
(pH>4.6 ), liquids with particles
ü Pasteurizing products with fouling problems
ü Pasteurizing heat labile products
ü quality optimization
ü In-shell eggs
ü MW high temperature - short time sterilization (HTST)

77. Commercial Applications
• North America
– Tempering of frozen foods
– Cooking of meat emulsions
– Sterilization of sweet potatoes
• Europe
– Pasteurization and sterilization of ready-to-eat meals
– Cooking of sauces
– Drying of particulate foods
– Tempering of frozen foods
• Japan
– Pasteurization and sterilization of ready-to-eat meals
– Drying of particulate foods

78. Modeling of MW heating
• Microbial destruction 1 50
– Non-isothermal heating conditions 0.1
45
– Lack of temperature control 40
0.01
Residence time, s
Survival Ratio
35
• Quality degradation 0.001
30
– Less thermally degrading 0.0001
if heats faster and more uniform
steam 25
MW
0.00001 Time-steam
20
Time-MW
• Heating characteristics 0.000001
53 57 60 62 65 67
15
– spatial and time-temperature curves during transient and steady state Temperature, oC
– heating rates
– absorbed power
– coupling efficiency

79. Coupling and Food Properties

80. MATS Process
§ In February 2010, US FDA first time approved novel
sterilization processing using 915 MHz microwave
energy for producing pre-packaged, low-acid foods
§ Technology immerses packaged food (mashed
potatoes) in pressurized hot water while
simultaneously heating it with microwaves at a
frequency of 915 MHz
§ This combination eliminates food pathogens and
spoilage microorganisms in just 5 to 8 min
§ Chemical markers were used to identify a food’s cold
spot
§ Produces safe foods with much higher quality than
conventionally processed RTE products

81. Microwave Process for Pumpable Foods
• Microwave high temperature short time sterilization (HTST)
• Industrial Microwave Systems (915 MHz)
• Delivers uniform heating in a continuous flow
• Sweet potato puree
• Approved process by US FDA
Journal of Food
Engineering, 2007, V.85 (4)

82. Pasteurization of In Shell Eggs
• Eggs can commercially be pasteurized by conduction heating in air
or water
• Davidson-Process assures the necessary 5-log-reduction of
Salmonella Enteritidis.
• Due to the low heat conductivity of the albumen and the yolk the
process time is about 180 min
• For the whole time the yolk and the albumen is exposed to elevated
temperatures of up to 57°C.

83. In-Shell Egg
Nutrients Whole Egg Yolk White
Egg (g per 100g)
Shell Thin Egg
White Air Cell
Protein 11.95 15.50 9.80
Moisture 75.85 56.20 88.55
Fat (total Lipid) 10.20 25.60 0.00
Ash 0.95 1.55 0.60
Thick Egg Yolk
White Carbohydrate 1.05 1.15 1.05
Outer and
k cp
Inner 20°C/ 915MHz ε' ε"
Membrane [W/m*K] [kJ/kg*K]
Egg White 67.22 17.54 0.58 3.91
Egg Yolk 30.02 9.62 0.40 3
(Gregory Fleischman, 2004)

84. Characterisation of In-Shell Eggs
50 Mean 61,07 70 Variable
StDev 3,465 W idth
N 300 Length
60
Mean StDev N
40
1,713 0,03706 120
50 2,253 0,06419 120
30
Frequency
Frequency
40
30
20
20
10
10
0 0
54 57 60 63 66 69 1,65 1,80 1,95 2,10 2,25 2,40
Mass [g] Diameter [inch]
• Mass: important for predicting microwave
heating conditions

85. Dielectric properties of egg components
albumen, e' yolk, e'
80 45
5 °C 5 °C
70 40
35
60
55 °C 30
50
25
40
20 55 °C
30
15
20
10
10 5
0 0
0.00E+00 5.00E+08 1.00E+09 1.50E+09 2.00E+09 2.50E+09 3.00E+09 3.50E+09 0.00E+00 5.00E+08 1.00E+09 1.50E+09 2.00E+09 2.50E+09 3.00E+09 3.50E+09
yolk, e"
albumen, e"
20
50
18
45
55 °C
16
40
5 °C
14
35
12
30 5 °C
10
25
8
20
6
15 55 °C
5 °C 4
10
55 °C
2
5
0
0
0.00E+00 5.00E+08 1.00E+09 1.50E+09 2.00E+09 2.50E+09 3.00E+09 3.50E+09
0.00E+00 5.00E+08 1.00E+09 1.50E+09 2.00E+09 2.50E+09 3.00E+09 3.50E+09

86. D- and F-values of Salmonella Enteridius
Process Temperature D-Value [min] F-Value [min]
[°C] Yolk White Yolk White
55 9.8 8.0 49.0 40.0
57.2 3.2 --- 16.0 ---
58.3 --- 1.0 --- 5.0
60 0.7 --- 3.5 ---

87. Microwave Pasteurization of In-shell Eggs
• Advantages of MW process :
• Reduce the CUT
• Establish different pasteurization
temperatures for yolk and albumen
• Attain less temperature abuse of egg
constituents
• Achieve better quality retention
60
50
40
T-Ti [°C]
30
20
10
0
0
0
0
0
0
0
50
10
25
30
15
20
Time [s]
300W 250W 100W 50W conduction heating (59°C)

88. Performance Criteria 5-logs reduction of Salmonella , FDA
Microwave Pasteurization
Process Specification D T -values of Sm
Time, Temperature
No denaturation of
Process egg proteins
Boundary Conditions T < 65 C
Emulsion stability
Rapid
Energy Uniform Selected Quality Foam ability heating
Efficiency Heating Heati ng
Computer Modeling
Electromagnetic
Field Calculations
Coaxial Frequency Cou pling Shape One Egg Static
Waveguide 433, 915, Dimensions Multiple Eggs Rotation
2450 MHz Moving
Heat Transfer
Manufacturing of MW cavity
Conveyor Coaxial cavity Waveguide
915 MHz, 300W 915 MHz, 300 W 915 MHz 6 KW
Validation of MW unit s
Equipment Micr obial Quality
Critical Inoculation Functional
Waveguide
process Waveguide
Inactivation Waveguide
Properties of
parameters (C) 2011,
of Sm Tatiana Koutchma
albumen
Uniformity Haugh Units

89. MW pasteurizers
Conveyor type Cylindrical MW Applicator,
915 MHz, 300 W output power Tatiana Koutchma
(C) 2011, 915 MHz, 300 Watts

90. Implication of salt reduction on MW re-heating
• Many manufacturers review their labelling claims and recipes and
reformulate their products
• Scale of changes can significantly alter the MW heating balance
of their ingredients
• Salt, sugar and fat are three of the most MW reactive ingredients
likely to be used in a microwaveable food product
• Salt significantly reduces microwave penetration, and salt
reduction would potentially increase energy penetration depth
• MW Heating instructions may need to be validated and adjusted!

91. PULSED ELECTRIC FIELDS
PEF

92. PEF Technology
• High intensity (PEF) processing involves
the application of pulses of high voltage
(typically 20 - 80 kV/cm)
to foods placed between 2 electrodes
• PEF treatment is conducted at ambient, sub-ambient, or slightly
above ambient temperature for less than 1 s
• Energy loss due to heating of foods is minimized
• For food quality attributes, PEF technology is considered superior to
traditional heat treatment of foods
• Avoids or greatly reduces the detrimental changes of the sensory and
physical properties of foods

93. Electrical circuit for the production of
exponential decay waveforms
• DC power supply
• Capacitor bank
• Charging resistor
• Discharge switch
• Treatment chamber

94. Square pulse generator
using a pulse-forming network
• 3 capacitors
• Inductors
• Solid state switching
devices
• More lethal
and effective

95. Treatment chambers and equipment
• 2 commercial systems available
– PurePulse Technologies, Inc.
– Thomson-CSF
• Batch
• Continuous

96. PEF Technology in Food Preservation
• Improve the shelf-life of
– bread
– milk
– orange juice
– liquid eggs
– apple juice
– fermentation properties of
brewer's yeast

97. Microbial Inactivation
• Microbial inactivation increases with an increase in the electric field
intensity
– above the critical transmembrane potential
• Gram-positive are more resistant to PEF than those that are Gram-
negative
• Yeasts are more sensitive to electric fields than bacteria due to their
larger size
• At low electric fields they seem to be more resistant than gram-
negative cells
• A comparison between the inactivation of 2 yeast spp. of different
sizes showed that the field intensity needed to achieve the same
inactivation level was inversely proportional to cell size
• Spores are high resistant to PEF

98. Microbial Inactivation Mechanism
• Electrical breakdown
(a) cell membrane with potential V'm, (b) membrane compression,
(b) (c) pore formation with reversible breakdown,
(d) large area of the membrane subjected to irreversible breakdown with large pores
(Zimmermann, 1986)

99. Microbial Inactivation Mechanism
• Electroporation
Vega-Mercado, 1996b

100. PEF effects on enzymes
• 51.7% and 83.8% of pepsin was inactivated at 37.0 kV/cm and 41.8 kV/cm for a
treatment time of 126 µs, respectively
• Activity of polyphenol oxidase (PPO) decreased 38.2% when treated at 33.6 kV/cm
for 126 µs
• Activity of peroxidase and chymotrypsin decreased 18.1% and 4.0% treated at 34.9
kV/cm 34.2 kV/cm, respectively
• No significant change in lysozyme activity was observed after PEF from 0 to 38
kV/cm for 126 µs
• Enzyme inactivation was determined for lactoperoxidase in milk in comparison to
thermal inactivation.
• Both PEF and the induced heat contributed to the observed inactivation effect,
depending on the properties of enzymes and test conditions.
» Yang et al. Journal of Food Science, 2006, May

101. Plant Tissues Permeabilization
• Extractability of fruit and vegetable juices or intracellular compounds can be
enhanced after a PEF-treatment
– Apples, sugar beets, potatoes
• An increase of up to 7 % of yield was found in comparison to untreated samples,
juice quality was equivalent
• A critical field strength of 0.3 to 0.5 kV/cm for
plant and animal and 10 to 15 kV/cm for microbial cells was observed
• Meat, fruit and vegetable treatment were identified as the most promising
applications to achieve a broad industrial exploitation of the PEF technique
• Energy requirements of 1 to 3 kW/t for cell disintegration and 30 to 50 kW/t for
preservation

102. PEF Critical Factors
• Process
– electric field intensity
– pulse width
– treatment time and temperature (50-60oC)
– pulse waveshapes and polarity
• Microbial entity
– type, concentration, and growth stage of microorganism
• Treatment media
– pH, antimicrobials, and ionic compounds, conductivity, and medium ionic
strength
– Foods with large electrical conductivities generate smaller peak electric fields
across the treatment chamber and therefore are not feasible for PEF treatment

103. Aspects to be considered in PEF
• Generation of high electric field
intensities
• Design of chambers that impart
uniform treatment to foods
• Minimum increase in temperature
• Design of electrodes that
minimize the effect of electrolysis

104. Gaps in Novel Food Preservation
• Process equivalency
• Target organisms of concerns has to be determined along with the
surrogates
• Detailed knowledge of microbial dose-response behavior
• Complete representation of the distribution of the lethal agent and
velocity fields for development of an accurate process models
• Chemical safety
• Process uniformity
• Process monitoring, verification and validation
104

105. Summary
• Advances in science and engineering, progress in regulatory approvals make Novel
Processing Technologies (NPT) a viable option for commercialization in foods
preservation and transformation
• Preservation using NPT comprise two general categories:
(1) technologies suited for pasteurizing high-acid liquid products such as HHP, PEF, US, UV and
chemical processes, including gases;
(2) technologies for processing shelf-stable foods, e.g., HHP combined with temperature, MW
and RF heating, ohmic heating, and irradiation
• Regulations on Novel Foods produced by novel process differ around the world
105

106. Questions and Additional Information
• Dr. Tatiana Koutchma koutchmat@agr.gc.ca
• Thank you for you attention!