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irradiation
pulsed electric field
high intensity light technology

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Irradiation
-destroy and inactive organism that cause spoilage
-reduce or eliminating microorganisms (sterilisation)
-delay sprouting and ripening
E.g. Fresh fruits and vegetables or

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High Pressure Processing (HPP)
Cold pasteurization technique (products already sealed in its final package), introduced into a vessel and subjected to a high level of isostatic pressure transmitted by water.

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Irradiation is implemented with the usage of radiating compounds where certain object is exposed to radiation. The application of irradiation is to sterilize food such as fruits and vegetables and kill spoilage microorganisms.

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Irradiation

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High Pressure Processing (HPP)
Cold pasteurisation technique that subjects food to high hydrostatic pressures (6000MPa) for about 3 minutes. It is a natural and environmentally friendly process that helps maintain the quality, nutrients and flavour of fresh food. Can be used for liquid and solid food, not for dry and powders.

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High pressure processing
Pulsed electric field
Pulsed light
ultrasound
irradiation
ozone
cold plasma
electron beam
oscillating magnetic field

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Immersion / spray
Product dipped into cold liquid high rate heat exchange , reduce dehydration of the food material

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Ultrasound techniques

Ultrasound passes through a liquid, bubble nuclei present in the liquid grow by bubble coalescence and rectified diffusion. When these bubbles reach a critical size range, they collapse under near-adiabatic conditions generating extreme conditions within the bubbles and in the surrounding liquid that include intense shear forces, turbulence and microstreaming effects.

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Cold Plasma Processing
- A process generated using electricity and a carrier gas (ie. oxygen, nitrogen) to inactivate contaminating microbes on the surface of meat, poultry, fruits, vegetables as well as packaging materials.

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Pulse electric field is a non thermal method of food preservation that uses short pulses of electricity for microbial inactivation and causes minimal detrimental effect on food quality attributes. This technology aims to offer high quality foods.

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Pulse electric .
A pulsed electric field is very high intensity variable electric field through which the food is passed. It is the predominant non-thermal process in use today for acid-based fluids, or fruit juices.

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HPP
High Pressure Processing

Best for seafood, Crustacean

x6 pressure of the deepest ocean level on earth

Already in final packaging, What can u ask for more?

Only takes 3-5 min per batch (depending on food)

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Microwave

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High Pressure

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Pulsed electric field
Uv light

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Hi everyone

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Ultraviolet light

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known as pulsed ultraviolet light or pulsed white light. Usually using short intense white light including uv and infrared that is 20,000 to 90,000 times stronger than the sunlight on the surface of the earth. It can inactivate bacteria, mold, spores and viruses in food product.

Abdul Hannan - BS7

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Irradiation:
Uses Uv light to kill or destroy
or inactivate spoilage microbes and enzymes, without producing heat.

Commonly use in fruits and vegatables producing industries

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Pulsed Light (nonthermal processing)
A non thermal eco friendly non thermal processing where the machine omits light that is 20,000 to 90,000 times stronger than the sunlight which inactivates microorganism.

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Pulse electric field

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Killin em with blud

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Pulse light
Mostly in low moisture food