http://wiki.zero-emissions.at/api.php?action=feedcontributions&user=Chip&feedformat=atomEfficiency Finder - User contributions [en]2024-03-28T16:47:44ZUser contributionsMediaWiki 1.25.1http://wiki.zero-emissions.at/index.php?title=Subsection_DA_food&diff=231192Subsection DA food2015-08-04T08:20:48Z<p>Chip: </p>
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{| style="text-align:center" border="1"<br />
|-<br />
| colspan="2" style="text-align: center" | <br/><br />
| style="text-align: center; background:yellow" | '''milk products'''<br />
| style="text-align: center; background:yellow" | '''fruits/ vegetables/ herbs'''<br />
| style="text-align: center; background:yellow" | '''sugar'''<br />
| style="text-align: center; background:yellow" | '''beer'''<br />
| style="text-align: center; background:yellow" | '''fats/ oils'''<br />
| style="text-align: center; background:yellow" | '''chocolate/ cacao/ coffee'''<br />
| style="text-align: center; background:yellow" | '''starch/ potatoes/ grain mill products'''<br />
| style="text-align: center; background:yellow" | '''bread/ biscuits/ cakes'''<br />
| style="text-align: center; background:yellow" | '''wine/ beverage'''<br />
| style="text-align: center; background:yellow" | '''meat'''<br />
| style="text-align: center; background:yellow" | '''fish'''<br />
| style="text-align: center; background:yellow" | '''aroma'''<br />
| style="text-align: center; background:yellow" | '''baby food'''<br />
| style="text-align: center; background:rgb(240, 240, 240)" | '''solar integration'''<br />
| style="text-align: center; background:rgb(240, 240, 240)" | '''emerging technologies process intensification'''<br />
| style="text-align: center; background:rgb(240, 240, 240)" | '''heat integration'''<br />
|-<br />
| style="background:orange" | '''Unit Operations'''<br />
| style="background:orange" | '''Typical processes'''<br />
| [[Information about milk products|INFO]]<br />
| [[Information about fruits & vegetables|INFO]]<br />
| [[Information about sugar|INFO]]<br />
| [[Information about beer|INFO]]<br />
| [[Information about fats & oils|INFO]]<br />
| [[Information about chocolate, cacao & coffee production|INFO]]<br />
| [[Information about starch, potatoes & grain milled production|INFO]]<br />
| [[Information about bread, biscuits & cakes production|INFO]]<br />
| [[Information about wine & beverages production|INFO]]<br />
| [[Information about meat production|INFO]]<br />
| [[Information about fish aroma|INFO]]<br />
| [[Information about aroma production|INFO]]<br />
| INFO<br />
| [[Solar integration scheme|INFO]]<br />
| [[Emerging technologies| ]][[Emerging technologies & Process intensification|INFO]] [[process intensification| ]]<br />
| [[Information about heat integration|INFO]]<br />
|-<br />
| rowspan="3" style="background:#EECC22" | [[Cleaning in food industry|'''CLEANING''']]<br />
| [[Cleaning of bottles and cases in food industry|Cleaning of bottles and cases]]<br />
| [[Cleaning of bottles and cases for milk products|x]]<br />
| [[Cleaning of bottles and cases in vegetables production|x]]<br />
| <br />
| [[Cleaning of bottles and cases in beer production|x]]<br />
| [[Cleaning of bottles and cases for fats & oils production|x]]<br />
| <br />
| <br />
| [[Cleaning of bottles and cases for bread, Biscuits & cakes |x]]<br />
| [[Cleaning of bottles and cases in wine & beverages production|x]]<br />
| [[Cleaning of bottles and cases in meat production|x]]<br />
| [[Cleaning of bottles and cases in fish production|x]]<br />
| <br />
| <br />
| [[Cleaning of bottles and cases with solar integration|x]]<br />
| [[Cleaning of bottles and cases with emerging technologies process intensification|x]]<br />
| <br />
|-<br />
| [[Washing products in food industry|Washing products]]<br />
| [[Washing products in milk production| x]]<br />
| [[Washing in fruits & vegetables production|x]]<br />
| [[Cleaning & washing in sugar industry|x]]<br />
| <br />
| [[Cleaning & washing in fats & oils production|x]]<br />
| <br />
| [[Cleaning & washing in starch,potatoes & grain mill products|x]]<br />
| [[Cleaning and washing in bread ,biscuits & cakes |x]]<br />
| [[Cleaning and washing in wine & beverages production|x]]<br />
| [[Cleaning & washing in meat production|x]]<br />
| <br />
| <br />
| <br />
| [[Cleaning & washing in solar integration production|x]]<br />
| [[Cleaning and washing with emerging technologies process intensification|x]]<br />
| [[Cleaning & washing in heat integration production|x]]<br />
|-<br />
| [[Cleaning of production halls and equipment in food industry|Cleaning of production halls and equipment]]<br />
| [[Cleaning of production halls and equipment in dairies|x]]<br />
| [[Cleaning of production halls and equipment in fruit & vegetables production|x]]<br />
| [[Cleaning & washing in sugar industry|x]]<br />
| [[Cleaning of production halls and equipment in beer production|x]]<br />
| [[Cleaning & washing of production halls and equipment in fats & oils production|x]]<br />
| [[Cleaning & washing in chocolate, cacao & coffee production|x]]<br />
| [[Cleaning of production halls and equipment in starch, potatoes & grain mill products|x]]<br />
| [[Cleaning of production halls and equipment in bread, biscuits & cakes|x]]<br />
| [[Cleaning of production halls and equipment in wine & beverages production|x]]<br />
| [[Cleaning of production halls and equipment in meat production|x]]<br />
| <br />
| <br />
| <br />
| [[Cleaning of production halls and equipment with solar integration|x]]<br />
| [[Cleaning of production halls and equipment with emerging technologies process intensification|x]]<br />
| [[Cleaning of production halls and equipment with heat integration|x]]<br />
|-<br />
| style="background:#EECC22" | [[Drying in food industry|'''DRYING''']]<br />
| Drying<br />
| [[Drying in dairies|x]]<br />
| [[Drying in vegetables production|x]]<br />
| [[Drying in sugar production|x]]<br />
| <br />
| [[Drying in fats & oils production|x]]<br />
| [[Drying in chocolate, cacao & coffee production|x]]<br />
| [[Drying in starch, potatoes and grain mill production|x]]<br />
| [[Drying in bread, biscuits & cakes production|x]]<br />
| [[Drying in wine & beverage production|x]]<br />
| [[Drying in meat processing|x]]<br />
| [[Drying in fish processing|x]]<br />
| <br />
| [[Drying in baby food|x]]<br />
| [[Drying with solar integration|x]]<br />
| [[Drying in emerging technologies process intensification|x]]<br />
| [[Drying with heat integration|x]]<br />
|-<br />
| rowspan="3" style="background:#EECC22" | [[Evaporation & distillation in food industry|'''EVAPORATION AND DISTILLATION''']]<br />
| [[Evaporation in food industry|Evaporation]]<br />
| [[Evaporation for milk products|x]]<br />
| [[Evaporation in vegetable production|x]]<br />
| [[Evaporation in sugar production|x]]<br />
| [[Evaporation in beer production|x]]<br />
| [[Evaporation in fats & oils production|x]]<br />
| [[Evaporation in chocolate, cacao and coffee production|x]]<br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| [[Evaporation in baby food|x]]<br />
| [[Evaporation with solar integration |x]]<br />
| <br />
| [[Evaporation with heat integration|x]]<br />
|-<br />
| [[Distillation in food industry|Distillation]]<br />
| <br />
| <br />
| <br />
| [[Distillation in beer production|x]]<br />
| [[Distillation in fats & oils production|x]]<br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| [[Distillation in aroma production|x]]<br />
| <br />
| [[Distillation with solar integration |x]]<br />
| [[Distillation with emerging technologies process intensification|x]]<br />
| [[Distillation with heat integration|x]]<br />
|-<br />
| [[Deodorization|Deodorization]]<br />
| <br />
| <br />
| <br />
| <br />
| [[Deodorization in fats & oils production|x]]<br />
| [[Deodorization in chocolate, cacao & coffee production|x]]<br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| [[Deodorization with solar integration |x]]<br />
| [[Deodorization with emerging technologies process intensification|x]]<br />
| <br />
|-<br />
| style="background:#EECC22" | [[Blanching in food industry|'''BLANCHING''']]<br />
| Blanching<br />
| <br />
| [[Blanching in vegetable production|x]]<br />
| <br />
| <br />
| <br />
| <br />
| [[Blanching in starch, potatoes and grain mill production|x]]<br />
| <br />
| <br />
| [[Blanching in meat production | x]]<br />
| <br />
| <br />
| <br />
| [[Blanching with solar integration |x]]<br />
| [[Blanching with emerging technologies process intensification|x]]<br />
| [[Blanching in heat integration|x]]<br />
|-<br />
| style="background:#EECC22" | [[Pasteurization in food industry|'''PASTEURIZATION''']]<br />
| Pasteurization<br />
| [[Pasteurization in dairies|x]]<br />
| [[Pasteurization in vegetable production|x]]<br />
| <br />
| [[Pasteurization in beer production|x]]<br />
| <br />
| <br />
| <br />
|[[Pasteurization in bread , biscuits and cakes|x]] <br />
|[[Pasteurization in wine & beverage production|x]]<br />
| <br />
| <br />
| <br />
| [[Pasteurization in baby food|x]]<br />
| [[Pasteurization with solar integration |x]]<br />
| [[Pasteurization with emerging technologies process intensification|x]] <br />
| [[Pasteurization with heat integration|x]]<br />
|-<br />
| style="background:#EECC22" | [[Sterilization in food industry|'''STERILIZATION''']]<br />
| Sterilization<br />
| [[Sterilization in Dairies|x]]<br />
| [[Sterilization in vegetable production|x]]<br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| [[Sterilization in wine & beverage production|x]]<br />
| <br />
| <br />
| <br />
| <br />
|[[Sterilization with solar integration |x]] <br />
| [[Sterilization in emerging technologies process intensification|x]]<br />
|[[Sterilization with heat integration|x]]<br />
|-<br />
| style="background:#EECC22" | [[Cooking in food industry|'''COOKING''']]<br />
| Cooking and boiling<br />
| <br />
| [[Cooking & boiling in vegetable production|x]]<br />
| <br />
| [[Cooking & boiling in beer production|x]]<br />
| <br />
| [[Cooking & boiling in chocolate, cacao & coffee production|x]]<br />
| [[Cooking & boiling in starch, potatoes & grain mill production|x]]<br />
| [[Cooking & boiling in bread , biscuits and cakes|x]]<br />
| <br />
| [[Cooking & boiling in meat production|x]]<br />
| [[Cooking & boiling in fish production|x]]<br />
| <br />
| <br />
| [[Cooking & boiling with solar integration |x]]<br />
| [[Cooking & boiling with emerging technologies process intensification|x]]<br />
| [[Cooking & boiling with heat integration|x]]<br />
|-<br />
| rowspan="4" style="background:#EECC22" | [[Other process heating in food industry|'''OTHER PROCESS HEATING''']]<br />
| [[Pre-heating in food industry|Pre-heating and Process Water]]<br />
| [[Pre-heating in dairies|x]]<br />
| [[Pre-heating in vegetable production|x]]<br />
| <br />
| [[Pre-heating in beer production|x]]<br />
| <br />
| <br />
| <br />
| [[Pre-heating in bread , biscuits and cakes|x]]<br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| [[Pre-heating in heat integration|x]]<br />
|-<br />
| [[Soaking in food industry|Soaking]]<br />
| [[Soaking in diaries| ]]<br />
| [[Soaking in vegetable production|x]]<br />
| <br />
| [[Soaking in beer production|x]]<br />
| <br />
| [[Soaking in chocolate, cacao & coffee production|x]]<br />
| <br />
| <br />
| <br />
| [[Soaking in meat production|x]]<br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
|-<br />
| [[Thawing in food industry|Thawing]]<br />
| [[Thawing in diaries|x]]<br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| [[Thawing in meat production|x]]<br />
| [[Thawing in fish production|x]]<br />
| <br />
| <br />
| <br />
| [[Thawing with emerging technologies process intensification|x]]<br />
| <br />
|-<br />
| [[Peeling in food industry|Peeling]]<br />
| [[Peeling in diaries | x]]<br />
| [[Peeling in vegetable production|x]]<br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| [[Peeling in meat production|x]]<br />
| <br />
| <br />
| <br />
| <br />
| [[Peeling with emerging technologies process intensification|x]]<br />
| [[Peeling in heat integration|x]]<br />
|-<br />
| style="background:#EECC22" | [[General process heating in food industry|'''GENERAL PROCESS HEATING''']]<br />
| [[Boiler feed-water preheating in food industry|Boiler feed-water preheating]]<br />
| [[Boiler feed-water preheating in dairies|x]]<br />
| [[Boiler feed-water preheating in vegetable production|x]]<br />
| [[Boiler feed-water preheating in sugar production|x]]<br />
| [[Boiler feed-water preheating in beer production|x]]<br />
| [[Boiler feed-water preheating in fats/oils production|x]]<br />
| [[Boiler feed-water preheating in chocolate/cacao/coffee|x]]<br />
| [[Boiler feed-water preheating in starch/potatoes/ grain mill production|x]]<br />
| [[Boiler feed-water preheating in bread , biscuits and cakes|x]]<br />
| [[Boiler feed-water preheating in wine/beverage production|x]] <br />
| [[Boiler feed-water preheating in meat|x]]<br />
| [[Boiler feed-water preheating in fish production |x]]<br />
| [[Boiler feed-water preheating in aroma production|x]]<br />
| [[Boiler feed-water preheating in baby food production|x]]<br />
| [[Boiler feed-water preheating in solar integration|x]]<br />
| <br />
| [[Boiler feed-water preheating in food industry|x]]<br />
|-<br />
| style="background:#EECC22" | [[Heating of production halls in food industry|'''HEATING OF PRODUCTION HALLS''']]<br />
| Heating of production halls<br />
| [[Heating of production halls in milk production|x]]<br />
| [[Heating of production halls in fruits/vegetables/herbs production|x]]<br />
| [[Heating of production halls in sugar production|x]]<br />
| [[Heating of production halls in beer production|x]]<br />
| [[Heating of production halls in fats/oils production|x]]<br />
| [[Heating of production halls in chocolate/cacao/coffee|x]]<br />
| [[Heating of production halls in starch/potatoes/ grain mill production|x]]<br />
| [[Heating of production halls in bread, biscuits and cakes|x]]<br />
| [[Heating of production halls in wine/beverage production|x]]<br />
| [[Heating of production halls in meat production |x]]<br />
| [[Heating of production halls in fish production |x]]<br />
| [[Heating of production halls in aroma production|x]]<br />
| [[Heating of production halls in baby food production|x]]<br />
| [[Heating of production halls with solar integration|x]]<br />
| <br />
| [[Heating of production halls with heat integration|x]]<br />
|-<br />
| style="background:#EECC22" | [[Cooling of production halls in food industry|'''COOLING OF PRODUCTION HALLS''']]<br />
| Cooling of production halls<br />
| [[Cooling of production halls in dairies|x]]<br />
| [[Cooling of production halls in vegetable production|x]]<br />
| [[Cooling of production halls in sugar industry|x]]<br />
| [[Cooling of production halls in beer production|x]]<br />
| [[Cooling of production halls in fats & oils production|x]]<br />
| [[Cooling of production halls in chocolate/cacao/coffee production|x]]<br />
| [[Cooling of production halls in starch, potatoes & grain mill production|x]]<br />
| [[Cooling of production halls in bread , biscuits and cakes|x]]<br />
| [[Cooling of production halls in wine/beverage production|x]]<br />
| [[Cooling of production halls in meat production|x]]<br />
| [[Cooling of production halls in fish production|x]]<br />
| [[Cooling of production halls in aroma production|x]]<br />
| [[Cooling of production halls in baby food production|x]]<br />
| <br />
| <br />
| [[Cooling of production halls with heat integration|x]]<br />
|-<br />
| rowspan="2" style="background:#EECC22" | [[Cooling processes in food industry|'''COOLING PROCESSES''']]<br />
| [[Cooling, chilling and cold stabilization in food industry|Cooling, chilling and cold stabilization]]<br />
| [[Cooling, chilling and cold stabilization in dairies|x]]<br />
| [[Cooling, chilling and cold stabilization in vegetable production|x]]<br />
| [[Cooling, chilling and cold stabilization in sugar production|x]]<br />
| [[Cooling, chilling and cold stabilization in beer production|x]]<br />
| [[Cooling, chilling and cold stabilization in fats & oils production|x]]<br />
| [[Cooling, chilling and cold stabilization in chocolate, cacao & coffee production|x]]<br />
| [[Cooling, chilling and cold stabilization in starch, potatoes & grain mill production|x]]<br />
| [[Cooling, chilling and cold stabilization in bread , biscuits and cakes|x]]<br />
| [[Cooling,chilling and cold stabilization in wine & beverage production|x]]<br />
| [[Cooling, chilling and cold stabilization in meat production|x]]<br />
| [[Cooling, chilling and cold stabilization in fish production|x]]<br />
| <br />
| <br />
| [[Cooling, chilling and cold stabilization in solar integration|x]]<br />
| [[Cooling, chilling and cold stabilization with emerging technologies process intensification|x]]<br />
| [[Cooling, chilling and cold stabilization in heat integration |x]]<br />
|-<br />
| [[Ageing in food industry|Ageing]]<br />
| [[Ageing in dairies|x]]<br />
| <br />
| <br />
| [[Ageing in beer production|x]]<br />
| <br />
| <br />
| <br />
| [[Ageing in bread/biscuits/cakes production|x]]<br />
| [[Ageing in wine & beverage production|x]]<br />
| [[Ageing in meat production|x]]<br />
| [[Ageing in fish production|x]]<br />
| <br />
| <br />
| <br />
| [[Ageing with emerging technologies process intensification|x]]<br />
| [[Ageing in heat integration|x]]<br />
|-<br />
| style="background:#EECC22" | [[Melting in food industry|'''MELTING''']]<br />
| Melting<br />
| [[Melting in diaries|x]]<br />
| <br />
| <br />
| <br />
| [[Melting in fats & oils production|x]]<br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| [[Melting with heat integration|x]]<br />
|-<br />
| style="background:#EECC22" | [[Extraction in food industry|'''EXTRACTION''']]<br />
| Extraction<br />
| <br />
| [[Extraction in in vegetable production|x]]<br />
| [[Extraction in sugar production|x]]<br />
| <br />
| [[Extraction in fats & oils production|x]]<br />
| [[Extraction in chocolate, cacao and coffee production|x]]<br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
|<br />
| [[Extraction with emerging technologies process intensification|x]]<br />
| [[Extraction with heat integration|x]]<br />
|-<br />
| style="background:#EECC22" | [[Bleaching in food industry|'''BLEACHING''']]<br />
| Bleaching<br />
| <br />
| [[Blanching in vegetable production|x]]<br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
|<br />
| [[Bleaching with emerging technologies process intensification|x]]<br />
| [[Bleaching with heat integration|x]]<br />
|-<br />
| style="background:#EECC22" | [[Fermentation in food industry|'''FERMENTATION''']]<br />
| Fermentation<br />
| [[Fermentation in milk production|x]]<br />
| [[Fermentation in fruits & vegetables & herbs production| ]]<br />
| [[Fermentation in sugar production| ]]<br />
| [[Fermentation in beer production|x]]<br />
| [[Fermentation in fats & oils production| ]]<br />
| [[Fermentation in chocolate & cacao & coffee production| ]]<br />
| [[Fermentation in starch & potatoes & grain mill production| ]]<br />
| [[Fermentation in bread & biscuits & cakes production|x]]<br />
| [[Fermentation in wine & beverage production|x]]<br />
| [[Fermentation in meat production|x]]<br />
| [[Fermentation in fish production|x]]<br />
| [[Fermentation in aroma production| ]]<br />
| [[Fermentation in baby food production| ]]<br />
| <br />
| [[Fermentation in emerging technologies process intensification|x]]<br />
| <br />
|-<br />
| style="text-align: center; background:orange" | '''Temperaturelevel'''<br />
| style="text-align: center; background:orange" | <br />
| style="text-align: center; background:orange" | <br />
| style="text-align: center; background:orange" | <br />
| style="text-align: center; background:orange" | <br />
| style="text-align: center; background:orange" | <br />
| style="text-align: center; background:orange" | <br />
| style="text-align: center; background:orange" | <br />
| style="text-align: center; background:orange" | <br />
| style="text-align: center; background:orange" | <br />
| style="text-align: center; background:orange" | <br />
| style="text-align: center; background:orange" | <br />
| style="text-align: center; background:orange" | <br />
| style="text-align: center; background:orange" | <br />
| style="text-align: center; background:orange" |<br />
| style="text-align: center; background:orange" |<br />
| style="text-align: center; background:orange" | <br />
| colspan="4" style="text-align: center; background:orange" | <br />
|-<br />
| style="background: orange; text-align: center" | '''20-40°C'''<br />
| style="text-align: center" | <br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | <br />
| style="text-align: center" | x<br />
| style="text-align: center" | <br />
| style="text-align: center" | x<br />
| style="text-align: center" | <br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | <br />
| style="text-align: center" | <br />
| style="text-align: center" | <br />
| style="text-align: center" | <br />
| style="text-align: center" |<br />
| style="text-align: center" |<br />
| colspan="4" style="text-align: center" | <br />
|-<br />
| style="background: orange; text-align: center" | '''40-60°C'''<br />
| style="text-align: center" | <br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | <br />
| style="text-align: center" | x<br />
| style="text-align: center" | <br />
| style="text-align: center" | x<br />
| style="text-align: center" | <br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | <br />
| style="text-align: center" | x <br />
| style="text-align: center" | <br />
| style="text-align: center" |<br />
| style="text-align: center" |<br />
| colspan="4" style="text-align: center" | <br />
|-<br />
| style="background: orange; text-align: center" | '''60-80°C'''<br />
| style="text-align: center" | <br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | <br />
| style="text-align: center" | x <br />
| style="text-align: center" | <br />
| style="text-align: center" |<br />
| style="text-align: center" |<br />
| colspan="4" style="text-align: center" | <br />
|-<br />
| style="background: orange; text-align: center" | '''>80°C'''<br />
| style="text-align: center" | <br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | <br />
| style="text-align: center" | <br />
| style="text-align: center" | x <br />
| style="text-align: center" | <br />
| style="text-align: center" |<br />
| style="text-align: center" |<br />
| colspan="4" style="text-align: center" | <br/><br />
|-<br />
| <br/><br />
|-<br />
| style="background: yellow; text-align: center" | '''FIELDS OF ACTIVITY'''<br />
| style="background-color: yellow; text-align: center" | <br />
| style="background-color: yellow; text-align: center" | '''milk products'''<br />
| style="background-color: yellow; text-align: center" | '''fruits / vegetables / herbs'''<br />
| style="background-color: yellow; text-align: center" | '''sugar'''<br />
| style="background-color: yellow; text-align: center" | '''beer'''<br />
| style="background-color: yellow; text-align: center" | '''fats / oils'''<br />
| style="background-color: yellow; text-align: center" | '''chocolate / cacao / coffee'''<br />
| style="background-color: yellow; text-align: center" | '''starch / potatoes / grain mill products'''<br />
| style="background-color: yellow; text-align: center" | '''bread / biscuits / cakes'''<br />
| style="background-color: yellow; text-align: center" | '''wine / beverage'''<br />
| style="background-color: yellow; text-align: center" | '''meat'''<br />
| style="background-color: yellow; text-align: center" | '''fish'''<br />
| style="background-color: yellow; text-align: center" | '''aroma'''<br />
| style="background-color: yellow; text-align: center" | '''baby food'''<br />
|-<br />
| style="background: rgb(240, 240, 240); text-align: center" | Solar integration guidelines<br/><br />
| style="text-align: center" | [[Solar integration scheme|INFO]]<br/><br />
| style="text-align: center" | <br/> [[solar integration guidelines in milk production|x]]<br />
| style="text-align: center" | <br/>[[solar integration guidelines in fruits/vegetables/herbs production|x]]<br />
| style="text-align: center" | <br/>[[solar integration guidelines in sugar production|x]]<br />
| style="text-align: center" | <br/>[[solar integration guidelines in beer production|x]]<br />
| style="text-align: center" | <br/>[[solar integration guidelines in fats/oils production|x]]<br />
| style="text-align: center" | <br/>[[solar integration guidelines in chocolate/cacao/coffee production|x]]<br />
| style="text-align: center" | <br/>[[solar integration guidelines in starch/potatoes/grain mill production|x]]<br />
| style="text-align: center" | <br/>[[solar integration guidelines in bread/biscuits/cakes production|x]]<br />
| style="text-align: center" | <br/>[[solar integration guidelines in wine/beverage production |x]]<br />
| style="text-align: center" | <br/>[[solar integration guidelines in meat production|x]]<br />
| style="text-align: center" | <br/>[[solar integration guidelines in fish production|x]]<br />
| style="text-align: center" | <br/>[[solar integration guidelines in aroma production|x]]<br />
| style="text-align: center" | <br/>[[solar integration guidelines in baby food production|x]]<br />
|-<br />
| style="background: rgb(240, 240, 240); text-align: center" | Cleaner production<br/><br />
| style="text-align: center" |[[CP in food industry|INFO]]<br/><br />
| style="text-align: center" | <br/>[[Cleaner Production in Dairy Processing|x]] <br />
| style="text-align: center" | <br/>[[Cleaner Production in fruits/vegetables/herbs processing|x]]<br />
| style="text-align: center" | <br/>[[Cleaner Production in sugar processing|x]]<br />
| style="text-align: center" | <br/>[[Cleaner Production in beer processing|x]]<br />
| style="text-align: center" | <br/>[[Cleaner Production in fats/oils processing|x]]<br />
| style="text-align: center" | <br/>[[Cleaner Production in chocolate/cacao/coffee processing|x]]<br />
| style="text-align: center" | <br/>[[Cleaner Production in starch/potatoes/grain mill processing|x]]<br />
| style="text-align: center" | <br/>[[Cleaner Production in bread/biscuits/cakes processing|x]]<br />
| style="text-align: center" | <br/>[[Case study in alcohol processing|x]]<br />
| style="text-align: center" | <br/>[[Cleaner Production in Meat Processing|x]]<br />
| style="text-align: center" | <br/>[[Cleaner Production in Fish Processing|x]]<br />
| style="text-align: center" | <br/>[[Cleaner Production in aroma processing|x]]<br />
| style="text-align: center" | <br/>[[Cleaner Production in baby food processing|x]]<br />
|-<br />
| style="background: rgb(240, 240, 240); text-align: center" | Energy efficiency<br/><br />
| style="text-align: center" | INFO<br/> <br />
| style="text-align: center" | <br/> [[Energy efficiency in milk products|x]]<br />
| style="text-align: center" | <br/>[[Energy efficiency in fruits/vegetables/herbs|x]]<br />
| style="text-align: center" | <br/> [[Energy efficiency in sugar|x]]<br />
| style="text-align: center" | <br/> [[Energy efficiency in beer|x]]<br />
| style="text-align: center" | <br/> [[Energy efficiency in fats/oils|x]]<br />
| style="text-align: center" | <br/> [[Energy efficiency in chocolate/cacao/coffee|x]]<br />
| style="text-align: center" | <br/> [[Energy efficiency in starch/potatoes/ grain mill products|x]]<br />
| style="text-align: center" | <br/> [[Energy efficiency in bread/biscuits/cakes|x]]<br />
| style="text-align: center" | <br/> [[Energy efficiency in wine/beverage|x]]<br />
| style="text-align: center" | <br/> [[Energy efficiency in meat|x]]<br />
| style="text-align: center" | <br/> [[Energy efficiency in fish|x]]<br />
| style="text-align: center" | <br/> [[Energy efficiency in aroma|x]]<br />
| style="text-align: center" | <br/> [[Energy efficiency in baby food|x]]<br />
|-<br />
| style="background: rgb(240, 240, 240); text-align: center" | Biobased products<br/><br />
| style="text-align: center" | INFO<br/><br />
| style="text-align: center" | <br/>[[Biobased products in milk products|x]]<br />
| style="text-align: center" | <br/>[[Biobased products in fruits/vegetables/herbs|x]]<br />
| style="text-align: center" | <br/>[[Biobased products in sugar|x]]<br />
| style="text-align: center" | <br/>[[Biobased products in beer|x]]<br />
| style="text-align: center" | <br/>[[Biobased products in fats/oils|x]]<br />
| style="text-align: center" | <br/>[[Biobased products in chocolate/cacao/coffee|x]]<br />
| style="text-align: center" | <br/>[[Biobased products in starch/potatoes/grain mill products|x]]<br />
| style="text-align: center" | <br/>[[Biobased products in bread/biscuits/cakes|x]]<br />
| style="text-align: center" | <br/>[[Biobased products in wine/beverage|x]]<br />
| style="text-align: center" | <br/>[[Biobased products in meat|x]]<br />
| style="text-align: center" | <br/>[[Biobased products in fish|x]]<br />
| style="text-align: center" | <br/>[[Biobased products in aroma|x]]<br />
| style="text-align: center" | <br/>[[Biobased products in baby food|x]]<br />
|-<br />
| style="background: rgb(240, 240, 240); text-align: center" | Bioenergy<br/><br />
| style="text-align: center" | INFO<br/><br />
| style="text-align: center" | <br/> [[Bioenergy in milk production|x]]<br />
| style="text-align: center" | <br/>[[Bioenergy in fruits/vegetables/herbs production|x]]<br />
| style="text-align: center" | <br/>[[Bioenergy in sugar production|x]]<br />
| style="text-align: center" | <br/>[[Bioenergy in beer production|x]]<br />
| style="text-align: center" | <br/>[[Bioenergy in fats/oils production|x]]<br />
| style="text-align: center" | <br/>[[Bioenergy in chocolate/cacao/coffee production|x]]<br />
| style="text-align: center" | <br/>[[Bioenergy in starch/potatoes/grain mill production|x]]<br />
| style="text-align: center" | <br/>[[Bioenergy in bread/biscuits/cakes production|x]]<br />
| style="text-align: center" | <br/>[[Bioenergy in wine/beverage production|x]]<br />
| style="text-align: center" | <br/>[[Bioenergy in meat production|x]]<br />
| style="text-align: center" | <br/>[[Bioenergy in fish production|x]]<br />
| style="text-align: center" | <br/>[[Bioenergy in aroma production|x]]<br />
| style="text-align: center" | <br/>[[Bioenergy in baby food production|x]]<br />
|-<br />
| <br/><br />
|-<br />
| style="background: rgb(240, 240, 240); text-align: center" | Case studies<br/><br />
| style="text-align: center" | INFO<br/><br />
| style="text-align: center" | <br/> [[Case studies in milk products| x]]<br />
| style="text-align: center" | <br/>[[Case studies in fruits/vegetables/herbs| x]]<br />
| style="text-align: center" | <br/>[[Case studies in sugar| x]]<br />
| style="text-align: center" | <br/>[[Case studies in beer| x]]<br />
| style="text-align: center" | <br/>[[Case studies in fats/oils| x]]<br />
| style="text-align: center" | <br/>[[Case studies in chocolate/cacao/coffee| x]]<br />
| style="text-align: center" | <br/>[[Case studies in starch/potatoes/grain mill products| x]]<br />
| style="text-align: center" | <br/>[[Case studies in bread/biscuits/cakes| x]]<br />
| style="text-align: center" | <br/>[[Case studies in wine/beverage| x]]<br />
| style="text-align: center" | <br/>[[Case studies in meat| x]]<br />
| style="text-align: center" | <br/>[[Case studies in fish| x]]<br />
| style="text-align: center" | <br/>[[Case studies in aroma| x]]<br />
| style="text-align: center" | <br/>[[Case studies in baby food| x]]<br />
|-<br />
| <br/><br />
|-<br />
| style="background: rgb(240, 240, 240); text-align: center" | Branch concepts<br/><br />
| style="text-align: center" | [[Branch Concept|INFO]]<br/><br />
| style="text-align: center" | <br/>[http://www.green-foods.eu/greenfoods-branch-concept-2/ x]<br />
| style="text-align: center" | <br/>[http://www.green-foods.eu/greenfoods-branch-concept-2/ x]<br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/>[http://www.green-foods.eu/greenfoods-branch-concept-2/ x]<br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/>[http://www.green-foods.eu/greenfoods-branch-concept-2/ x]<br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/>[http://www.green-foods.eu/greenfoods-branch-concept-2/ x]<br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
|}<br />
<br />
<br />
Back to [[Greenfoods Wiki|Greenfoods Wiki]]<br />
<br />
Back to [[EFFICIENCY FINDER|EFFICIENCY FINDER]]</div>Chiphttp://wiki.zero-emissions.at/index.php?title=Cleaning_of_bottles_and_cases_for_chocolate,_cacao_%26_coffee_production&diff=231191Cleaning of bottles and cases for chocolate, cacao & coffee production2015-08-04T08:20:22Z<p>Chip: Blanked the page</p>
<hr />
<div></div>Chiphttp://wiki.zero-emissions.at/index.php?title=Cleaning_of_bottles_and_cases_for_chocolate,_cacao_%26_coffee_production&diff=231190Cleaning of bottles and cases for chocolate, cacao & coffee production2015-08-04T07:59:50Z<p>Chip: Created page with "===Distillation – Beer=== General Description Essentially there are two main ways of brewing a beer with low levels of alcohol. You can limit fermentation so that the yeas..."</p>
<hr />
<div>===Distillation – Beer===<br />
<br />
<br />
General Description<br />
Essentially there are two main ways of brewing a beer with low levels of alcohol. You can limit fermentation so that the yeast is unable to produce alcohol or you can remove the alcohol from a normally brewed beer.<br />
There are a number of methods that can be employed to remove alcohol from beer and these include distillation, evaporation, reverse osmosis and dialysis.<br />
Distillation relies on the fact that alcohol has a lower boiling point than water. Therefore when beer is heated the alcohol is distilled off and leaves behind de-alcoholised beer. Unfortunately many of the flavour compounds in beer also have low boiling points also will be lost along with the alcohol. This requires some flavour adjustment to take place after distillation has occurred.<br />
The distillation of beer can be carried out at either ambient pressure or under vacuum. Unfortunately the prolonged heating involved in ambient pressure distillation can have a negative impact on beer flavour and is rarely used nowadays.<br />
However, if you carry out the distillation under vacuum then lower temperatures can be employed thereby reducing the impact on flavour. This is because the temperature that alcohol boils at decreases with decreasing pressure. For example water will boil at a lower temperature in the low pressure environment that you would encounter up a mountain but will boil at a much higher temperature when stuck in a high pressure cooker. Therefore vacuum distillation enables a lower distillation temperature to be employed to remove the alcohol from beer and so is preferred.<br />
The fermented beer is warmed and then pumped into a vacuum chamber and condensed, a process that separates the alcohol from the body of the beer and reduces the beer to a thick concentrate. The concentrate is then cooled and water and CO2 are added to produce a carbonated malt beverage. <br />
Application<br />
Beer<br />
Typical Parameters<br />
Ambient Pressure Distillation<br />
Pressure : atmospheric (approx 100 kPa)<br />
Temperature: 78.3 °C (173.5 °F) (this temperature will vary slightly with altitude “barometric pressure”)<br />
Vacuum Distillation<br />
To produce beer of approx 0.5% alc v/v<br />
Typical Pressure: 6-10 kPa<br />
Typical Temperature: 42-44°C (107.6-111.2°F)</div>Chiphttp://wiki.zero-emissions.at/index.php?title=Subsection_DA_food&diff=231189Subsection DA food2015-08-04T07:57:57Z<p>Chip: </p>
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<div>Back to [[EFFICIENCY FINDER|EFFICIENCY FINDER]]<br />
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Back to [[Greenfoods Wiki|Greenfoods Wiki]]<br />
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<br />
{| style="text-align:center" border="1"<br />
|-<br />
| colspan="2" style="text-align: center" | <br/><br />
| style="text-align: center; background:yellow" | '''milk products'''<br />
| style="text-align: center; background:yellow" | '''fruits/ vegetables/ herbs'''<br />
| style="text-align: center; background:yellow" | '''sugar'''<br />
| style="text-align: center; background:yellow" | '''beer'''<br />
| style="text-align: center; background:yellow" | '''fats/ oils'''<br />
| style="text-align: center; background:yellow" | '''chocolate/ cacao/ coffee'''<br />
| style="text-align: center; background:yellow" | '''starch/ potatoes/ grain mill products'''<br />
| style="text-align: center; background:yellow" | '''bread/ biscuits/ cakes'''<br />
| style="text-align: center; background:yellow" | '''wine/ beverage'''<br />
| style="text-align: center; background:yellow" | '''meat'''<br />
| style="text-align: center; background:yellow" | '''fish'''<br />
| style="text-align: center; background:yellow" | '''aroma'''<br />
| style="text-align: center; background:yellow" | '''baby food'''<br />
| style="text-align: center; background:rgb(240, 240, 240)" | '''solar integration'''<br />
| style="text-align: center; background:rgb(240, 240, 240)" | '''emerging technologies process intensification'''<br />
| style="text-align: center; background:rgb(240, 240, 240)" | '''heat integration'''<br />
|-<br />
| style="background:orange" | '''Unit Operations'''<br />
| style="background:orange" | '''Typical processes'''<br />
| [[Information about milk products|INFO]]<br />
| [[Information about fruits & vegetables|INFO]]<br />
| [[Information about sugar|INFO]]<br />
| [[Information about beer|INFO]]<br />
| [[Information about fats & oils|INFO]]<br />
| [[Information about chocolate, cacao & coffee production|INFO]]<br />
| [[Information about starch, potatoes & grain milled production|INFO]]<br />
| [[Information about bread, biscuits & cakes production|INFO]]<br />
| [[Information about wine & beverages production|INFO]]<br />
| [[Information about meat production|INFO]]<br />
| [[Information about fish aroma|INFO]]<br />
| [[Information about aroma production|INFO]]<br />
| INFO<br />
| [[Solar integration scheme|INFO]]<br />
| [[Emerging technologies| ]][[Emerging technologies & Process intensification|INFO]] [[process intensification| ]]<br />
| [[Information about heat integration|INFO]]<br />
|-<br />
| rowspan="3" style="background:#EECC22" | [[Cleaning in food industry|'''CLEANING''']]<br />
| [[Cleaning of bottles and cases in food industry|Cleaning of bottles and cases]]<br />
| [[Cleaning of bottles and cases for milk products|x]]<br />
| [[Cleaning of bottles and cases in vegetables production|x]]<br />
| <br />
| [[Cleaning of bottles and cases in beer production|x]]<br />
| [[Cleaning of bottles and cases for fats & oils production|x]]<br />
| [[Cleaning of bottles and cases for chocolate, cacao & coffee production|x]]<br />
| <br />
| [[Cleaning of bottles and cases for bread, Biscuits & cakes |x]]<br />
| [[Cleaning of bottles and cases in wine & beverages production|x]]<br />
| [[Cleaning of bottles and cases in meat production|x]]<br />
| [[Cleaning of bottles and cases in fish production|x]]<br />
| <br />
| <br />
| [[Cleaning of bottles and cases with solar integration|x]]<br />
| [[Cleaning of bottles and cases with emerging technologies process intensification|x]]<br />
| <br />
|-<br />
| [[Washing products in food industry|Washing products]]<br />
| [[Washing products in milk production| x]]<br />
| [[Washing in fruits & vegetables production|x]]<br />
| [[Cleaning & washing in sugar industry|x]]<br />
| <br />
| [[Cleaning & washing in fats & oils production|x]]<br />
| <br />
| [[Cleaning & washing in starch,potatoes & grain mill products|x]]<br />
| [[Cleaning and washing in bread ,biscuits & cakes |x]]<br />
| [[Cleaning and washing in wine & beverages production|x]]<br />
| [[Cleaning & washing in meat production|x]]<br />
| <br />
| <br />
| <br />
| [[Cleaning & washing in solar integration production|x]]<br />
| [[Cleaning and washing with emerging technologies process intensification|x]]<br />
| [[Cleaning & washing in heat integration production|x]]<br />
|-<br />
| [[Cleaning of production halls and equipment in food industry|Cleaning of production halls and equipment]]<br />
| [[Cleaning of production halls and equipment in dairies|x]]<br />
| [[Cleaning of production halls and equipment in fruit & vegetables production|x]]<br />
| [[Cleaning & washing in sugar industry|x]]<br />
| [[Cleaning of production halls and equipment in beer production|x]]<br />
| [[Cleaning & washing of production halls and equipment in fats & oils production|x]]<br />
| [[Cleaning & washing in chocolate, cacao & coffee production|x]]<br />
| [[Cleaning of production halls and equipment in starch, potatoes & grain mill products|x]]<br />
| [[Cleaning of production halls and equipment in bread, biscuits & cakes|x]]<br />
| [[Cleaning of production halls and equipment in wine & beverages production|x]]<br />
| [[Cleaning of production halls and equipment in meat production|x]]<br />
| <br />
| <br />
| <br />
| [[Cleaning of production halls and equipment with solar integration|x]]<br />
| [[Cleaning of production halls and equipment with emerging technologies process intensification|x]]<br />
| [[Cleaning of production halls and equipment with heat integration|x]]<br />
|-<br />
| style="background:#EECC22" | [[Drying in food industry|'''DRYING''']]<br />
| Drying<br />
| [[Drying in dairies|x]]<br />
| [[Drying in vegetables production|x]]<br />
| [[Drying in sugar production|x]]<br />
| <br />
| [[Drying in fats & oils production|x]]<br />
| [[Drying in chocolate, cacao & coffee production|x]]<br />
| [[Drying in starch, potatoes and grain mill production|x]]<br />
| [[Drying in bread, biscuits & cakes production|x]]<br />
| [[Drying in wine & beverage production|x]]<br />
| [[Drying in meat processing|x]]<br />
| [[Drying in fish processing|x]]<br />
| <br />
| [[Drying in baby food|x]]<br />
| [[Drying with solar integration|x]]<br />
| [[Drying in emerging technologies process intensification|x]]<br />
| [[Drying with heat integration|x]]<br />
|-<br />
| rowspan="3" style="background:#EECC22" | [[Evaporation & distillation in food industry|'''EVAPORATION AND DISTILLATION''']]<br />
| [[Evaporation in food industry|Evaporation]]<br />
| [[Evaporation for milk products|x]]<br />
| [[Evaporation in vegetable production|x]]<br />
| [[Evaporation in sugar production|x]]<br />
| [[Evaporation in beer production|x]]<br />
| [[Evaporation in fats & oils production|x]]<br />
| [[Evaporation in chocolate, cacao and coffee production|x]]<br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| [[Evaporation in baby food|x]]<br />
| [[Evaporation with solar integration |x]]<br />
| <br />
| [[Evaporation with heat integration|x]]<br />
|-<br />
| [[Distillation in food industry|Distillation]]<br />
| <br />
| <br />
| <br />
| [[Distillation in beer production|x]]<br />
| [[Distillation in fats & oils production|x]]<br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| [[Distillation in aroma production|x]]<br />
| <br />
| [[Distillation with solar integration |x]]<br />
| [[Distillation with emerging technologies process intensification|x]]<br />
| [[Distillation with heat integration|x]]<br />
|-<br />
| [[Deodorization|Deodorization]]<br />
| <br />
| <br />
| <br />
| <br />
| [[Deodorization in fats & oils production|x]]<br />
| [[Deodorization in chocolate, cacao & coffee production|x]]<br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| [[Deodorization with solar integration |x]]<br />
| [[Deodorization with emerging technologies process intensification|x]]<br />
| <br />
|-<br />
| style="background:#EECC22" | [[Blanching in food industry|'''BLANCHING''']]<br />
| Blanching<br />
| <br />
| [[Blanching in vegetable production|x]]<br />
| <br />
| <br />
| <br />
| <br />
| [[Blanching in starch, potatoes and grain mill production|x]]<br />
| <br />
| <br />
| [[Blanching in meat production | x]]<br />
| <br />
| <br />
| <br />
| [[Blanching with solar integration |x]]<br />
| [[Blanching with emerging technologies process intensification|x]]<br />
| [[Blanching in heat integration|x]]<br />
|-<br />
| style="background:#EECC22" | [[Pasteurization in food industry|'''PASTEURIZATION''']]<br />
| Pasteurization<br />
| [[Pasteurization in dairies|x]]<br />
| [[Pasteurization in vegetable production|x]]<br />
| <br />
| [[Pasteurization in beer production|x]]<br />
| <br />
| <br />
| <br />
|[[Pasteurization in bread , biscuits and cakes|x]] <br />
|[[Pasteurization in wine & beverage production|x]]<br />
| <br />
| <br />
| <br />
| [[Pasteurization in baby food|x]]<br />
| [[Pasteurization with solar integration |x]]<br />
| [[Pasteurization with emerging technologies process intensification|x]] <br />
| [[Pasteurization with heat integration|x]]<br />
|-<br />
| style="background:#EECC22" | [[Sterilization in food industry|'''STERILIZATION''']]<br />
| Sterilization<br />
| [[Sterilization in Dairies|x]]<br />
| [[Sterilization in vegetable production|x]]<br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| [[Sterilization in wine & beverage production|x]]<br />
| <br />
| <br />
| <br />
| <br />
|[[Sterilization with solar integration |x]] <br />
| [[Sterilization in emerging technologies process intensification|x]]<br />
|[[Sterilization with heat integration|x]]<br />
|-<br />
| style="background:#EECC22" | [[Cooking in food industry|'''COOKING''']]<br />
| Cooking and boiling<br />
| <br />
| [[Cooking & boiling in vegetable production|x]]<br />
| <br />
| [[Cooking & boiling in beer production|x]]<br />
| <br />
| [[Cooking & boiling in chocolate, cacao & coffee production|x]]<br />
| [[Cooking & boiling in starch, potatoes & grain mill production|x]]<br />
| [[Cooking & boiling in bread , biscuits and cakes|x]]<br />
| <br />
| [[Cooking & boiling in meat production|x]]<br />
| [[Cooking & boiling in fish production|x]]<br />
| <br />
| <br />
| [[Cooking & boiling with solar integration |x]]<br />
| [[Cooking & boiling with emerging technologies process intensification|x]]<br />
| [[Cooking & boiling with heat integration|x]]<br />
|-<br />
| rowspan="4" style="background:#EECC22" | [[Other process heating in food industry|'''OTHER PROCESS HEATING''']]<br />
| [[Pre-heating in food industry|Pre-heating and Process Water]]<br />
| [[Pre-heating in dairies|x]]<br />
| [[Pre-heating in vegetable production|x]]<br />
| <br />
| [[Pre-heating in beer production|x]]<br />
| <br />
| <br />
| <br />
| [[Pre-heating in bread , biscuits and cakes|x]]<br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| [[Pre-heating in heat integration|x]]<br />
|-<br />
| [[Soaking in food industry|Soaking]]<br />
| [[Soaking in diaries| ]]<br />
| [[Soaking in vegetable production|x]]<br />
| <br />
| [[Soaking in beer production|x]]<br />
| <br />
| [[Soaking in chocolate, cacao & coffee production|x]]<br />
| <br />
| <br />
| <br />
| [[Soaking in meat production|x]]<br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
|-<br />
| [[Thawing in food industry|Thawing]]<br />
| [[Thawing in diaries|x]]<br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| [[Thawing in meat production|x]]<br />
| [[Thawing in fish production|x]]<br />
| <br />
| <br />
| <br />
| [[Thawing with emerging technologies process intensification|x]]<br />
| <br />
|-<br />
| [[Peeling in food industry|Peeling]]<br />
| [[Peeling in diaries | x]]<br />
| [[Peeling in vegetable production|x]]<br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| [[Peeling in meat production|x]]<br />
| <br />
| <br />
| <br />
| <br />
| [[Peeling with emerging technologies process intensification|x]]<br />
| [[Peeling in heat integration|x]]<br />
|-<br />
| style="background:#EECC22" | [[General process heating in food industry|'''GENERAL PROCESS HEATING''']]<br />
| [[Boiler feed-water preheating in food industry|Boiler feed-water preheating]]<br />
| [[Boiler feed-water preheating in dairies|x]]<br />
| [[Boiler feed-water preheating in vegetable production|x]]<br />
| [[Boiler feed-water preheating in sugar production|x]]<br />
| [[Boiler feed-water preheating in beer production|x]]<br />
| [[Boiler feed-water preheating in fats/oils production|x]]<br />
| [[Boiler feed-water preheating in chocolate/cacao/coffee|x]]<br />
| [[Boiler feed-water preheating in starch/potatoes/ grain mill production|x]]<br />
| [[Boiler feed-water preheating in bread , biscuits and cakes|x]]<br />
| [[Boiler feed-water preheating in wine/beverage production|x]] <br />
| [[Boiler feed-water preheating in meat|x]]<br />
| [[Boiler feed-water preheating in fish production |x]]<br />
| [[Boiler feed-water preheating in aroma production|x]]<br />
| [[Boiler feed-water preheating in baby food production|x]]<br />
| [[Boiler feed-water preheating in solar integration|x]]<br />
| <br />
| [[Boiler feed-water preheating in food industry|x]]<br />
|-<br />
| style="background:#EECC22" | [[Heating of production halls in food industry|'''HEATING OF PRODUCTION HALLS''']]<br />
| Heating of production halls<br />
| [[Heating of production halls in milk production|x]]<br />
| [[Heating of production halls in fruits/vegetables/herbs production|x]]<br />
| [[Heating of production halls in sugar production|x]]<br />
| [[Heating of production halls in beer production|x]]<br />
| [[Heating of production halls in fats/oils production|x]]<br />
| [[Heating of production halls in chocolate/cacao/coffee|x]]<br />
| [[Heating of production halls in starch/potatoes/ grain mill production|x]]<br />
| [[Heating of production halls in bread, biscuits and cakes|x]]<br />
| [[Heating of production halls in wine/beverage production|x]]<br />
| [[Heating of production halls in meat production |x]]<br />
| [[Heating of production halls in fish production |x]]<br />
| [[Heating of production halls in aroma production|x]]<br />
| [[Heating of production halls in baby food production|x]]<br />
| [[Heating of production halls with solar integration|x]]<br />
| <br />
| [[Heating of production halls with heat integration|x]]<br />
|-<br />
| style="background:#EECC22" | [[Cooling of production halls in food industry|'''COOLING OF PRODUCTION HALLS''']]<br />
| Cooling of production halls<br />
| [[Cooling of production halls in dairies|x]]<br />
| [[Cooling of production halls in vegetable production|x]]<br />
| [[Cooling of production halls in sugar industry|x]]<br />
| [[Cooling of production halls in beer production|x]]<br />
| [[Cooling of production halls in fats & oils production|x]]<br />
| [[Cooling of production halls in chocolate/cacao/coffee production|x]]<br />
| [[Cooling of production halls in starch, potatoes & grain mill production|x]]<br />
| [[Cooling of production halls in bread , biscuits and cakes|x]]<br />
| [[Cooling of production halls in wine/beverage production|x]]<br />
| [[Cooling of production halls in meat production|x]]<br />
| [[Cooling of production halls in fish production|x]]<br />
| [[Cooling of production halls in aroma production|x]]<br />
| [[Cooling of production halls in baby food production|x]]<br />
| <br />
| <br />
| [[Cooling of production halls with heat integration|x]]<br />
|-<br />
| rowspan="2" style="background:#EECC22" | [[Cooling processes in food industry|'''COOLING PROCESSES''']]<br />
| [[Cooling, chilling and cold stabilization in food industry|Cooling, chilling and cold stabilization]]<br />
| [[Cooling, chilling and cold stabilization in dairies|x]]<br />
| [[Cooling, chilling and cold stabilization in vegetable production|x]]<br />
| [[Cooling, chilling and cold stabilization in sugar production|x]]<br />
| [[Cooling, chilling and cold stabilization in beer production|x]]<br />
| [[Cooling, chilling and cold stabilization in fats & oils production|x]]<br />
| [[Cooling, chilling and cold stabilization in chocolate, cacao & coffee production|x]]<br />
| [[Cooling, chilling and cold stabilization in starch, potatoes & grain mill production|x]]<br />
| [[Cooling, chilling and cold stabilization in bread , biscuits and cakes|x]]<br />
| [[Cooling,chilling and cold stabilization in wine & beverage production|x]]<br />
| [[Cooling, chilling and cold stabilization in meat production|x]]<br />
| [[Cooling, chilling and cold stabilization in fish production|x]]<br />
| <br />
| <br />
| [[Cooling, chilling and cold stabilization in solar integration|x]]<br />
| [[Cooling, chilling and cold stabilization with emerging technologies process intensification|x]]<br />
| [[Cooling, chilling and cold stabilization in heat integration |x]]<br />
|-<br />
| [[Ageing in food industry|Ageing]]<br />
| [[Ageing in dairies|x]]<br />
| <br />
| <br />
| [[Ageing in beer production|x]]<br />
| <br />
| <br />
| <br />
| [[Ageing in bread/biscuits/cakes production|x]]<br />
| [[Ageing in wine & beverage production|x]]<br />
| [[Ageing in meat production|x]]<br />
| [[Ageing in fish production|x]]<br />
| <br />
| <br />
| <br />
| [[Ageing with emerging technologies process intensification|x]]<br />
| [[Ageing in heat integration|x]]<br />
|-<br />
| style="background:#EECC22" | [[Melting in food industry|'''MELTING''']]<br />
| Melting<br />
| [[Melting in diaries|x]]<br />
| <br />
| <br />
| <br />
| [[Melting in fats & oils production|x]]<br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| [[Melting with heat integration|x]]<br />
|-<br />
| style="background:#EECC22" | [[Extraction in food industry|'''EXTRACTION''']]<br />
| Extraction<br />
| <br />
| [[Extraction in in vegetable production|x]]<br />
| [[Extraction in sugar production|x]]<br />
| <br />
| [[Extraction in fats & oils production|x]]<br />
| [[Extraction in chocolate, cacao and coffee production|x]]<br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
|<br />
| [[Extraction with emerging technologies process intensification|x]]<br />
| [[Extraction with heat integration|x]]<br />
|-<br />
| style="background:#EECC22" | [[Bleaching in food industry|'''BLEACHING''']]<br />
| Bleaching<br />
| <br />
| [[Blanching in vegetable production|x]]<br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
|<br />
| [[Bleaching with emerging technologies process intensification|x]]<br />
| [[Bleaching with heat integration|x]]<br />
|-<br />
| style="background:#EECC22" | [[Fermentation in food industry|'''FERMENTATION''']]<br />
| Fermentation<br />
| [[Fermentation in milk production|x]]<br />
| [[Fermentation in fruits & vegetables & herbs production| ]]<br />
| [[Fermentation in sugar production| ]]<br />
| [[Fermentation in beer production|x]]<br />
| [[Fermentation in fats & oils production| ]]<br />
| [[Fermentation in chocolate & cacao & coffee production| ]]<br />
| [[Fermentation in starch & potatoes & grain mill production| ]]<br />
| [[Fermentation in bread & biscuits & cakes production|x]]<br />
| [[Fermentation in wine & beverage production|x]]<br />
| [[Fermentation in meat production|x]]<br />
| [[Fermentation in fish production|x]]<br />
| [[Fermentation in aroma production| ]]<br />
| [[Fermentation in baby food production| ]]<br />
| <br />
| [[Fermentation in emerging technologies process intensification|x]]<br />
| <br />
|-<br />
| style="text-align: center; background:orange" | '''Temperaturelevel'''<br />
| style="text-align: center; background:orange" | <br />
| style="text-align: center; background:orange" | <br />
| style="text-align: center; background:orange" | <br />
| style="text-align: center; background:orange" | <br />
| style="text-align: center; background:orange" | <br />
| style="text-align: center; background:orange" | <br />
| style="text-align: center; background:orange" | <br />
| style="text-align: center; background:orange" | <br />
| style="text-align: center; background:orange" | <br />
| style="text-align: center; background:orange" | <br />
| style="text-align: center; background:orange" | <br />
| style="text-align: center; background:orange" | <br />
| style="text-align: center; background:orange" | <br />
| style="text-align: center; background:orange" |<br />
| style="text-align: center; background:orange" |<br />
| style="text-align: center; background:orange" | <br />
| colspan="4" style="text-align: center; background:orange" | <br />
|-<br />
| style="background: orange; text-align: center" | '''20-40°C'''<br />
| style="text-align: center" | <br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | <br />
| style="text-align: center" | x<br />
| style="text-align: center" | <br />
| style="text-align: center" | x<br />
| style="text-align: center" | <br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | <br />
| style="text-align: center" | <br />
| style="text-align: center" | <br />
| style="text-align: center" | <br />
| style="text-align: center" |<br />
| style="text-align: center" |<br />
| colspan="4" style="text-align: center" | <br />
|-<br />
| style="background: orange; text-align: center" | '''40-60°C'''<br />
| style="text-align: center" | <br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | <br />
| style="text-align: center" | x<br />
| style="text-align: center" | <br />
| style="text-align: center" | x<br />
| style="text-align: center" | <br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | <br />
| style="text-align: center" | x <br />
| style="text-align: center" | <br />
| style="text-align: center" |<br />
| style="text-align: center" |<br />
| colspan="4" style="text-align: center" | <br />
|-<br />
| style="background: orange; text-align: center" | '''60-80°C'''<br />
| style="text-align: center" | <br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | <br />
| style="text-align: center" | x <br />
| style="text-align: center" | <br />
| style="text-align: center" |<br />
| style="text-align: center" |<br />
| colspan="4" style="text-align: center" | <br />
|-<br />
| style="background: orange; text-align: center" | '''>80°C'''<br />
| style="text-align: center" | <br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | <br />
| style="text-align: center" | <br />
| style="text-align: center" | x <br />
| style="text-align: center" | <br />
| style="text-align: center" |<br />
| style="text-align: center" |<br />
| colspan="4" style="text-align: center" | <br/><br />
|-<br />
| <br/><br />
|-<br />
| style="background: yellow; text-align: center" | '''FIELDS OF ACTIVITY'''<br />
| style="background-color: yellow; text-align: center" | <br />
| style="background-color: yellow; text-align: center" | '''milk products'''<br />
| style="background-color: yellow; text-align: center" | '''fruits / vegetables / herbs'''<br />
| style="background-color: yellow; text-align: center" | '''sugar'''<br />
| style="background-color: yellow; text-align: center" | '''beer'''<br />
| style="background-color: yellow; text-align: center" | '''fats / oils'''<br />
| style="background-color: yellow; text-align: center" | '''chocolate / cacao / coffee'''<br />
| style="background-color: yellow; text-align: center" | '''starch / potatoes / grain mill products'''<br />
| style="background-color: yellow; text-align: center" | '''bread / biscuits / cakes'''<br />
| style="background-color: yellow; text-align: center" | '''wine / beverage'''<br />
| style="background-color: yellow; text-align: center" | '''meat'''<br />
| style="background-color: yellow; text-align: center" | '''fish'''<br />
| style="background-color: yellow; text-align: center" | '''aroma'''<br />
| style="background-color: yellow; text-align: center" | '''baby food'''<br />
|-<br />
| style="background: rgb(240, 240, 240); text-align: center" | Solar integration guidelines<br/><br />
| style="text-align: center" | [[Solar integration scheme|INFO]]<br/><br />
| style="text-align: center" | <br/> [[solar integration guidelines in milk production|x]]<br />
| style="text-align: center" | <br/>[[solar integration guidelines in fruits/vegetables/herbs production|x]]<br />
| style="text-align: center" | <br/>[[solar integration guidelines in sugar production|x]]<br />
| style="text-align: center" | <br/>[[solar integration guidelines in beer production|x]]<br />
| style="text-align: center" | <br/>[[solar integration guidelines in fats/oils production|x]]<br />
| style="text-align: center" | <br/>[[solar integration guidelines in chocolate/cacao/coffee production|x]]<br />
| style="text-align: center" | <br/>[[solar integration guidelines in starch/potatoes/grain mill production|x]]<br />
| style="text-align: center" | <br/>[[solar integration guidelines in bread/biscuits/cakes production|x]]<br />
| style="text-align: center" | <br/>[[solar integration guidelines in wine/beverage production |x]]<br />
| style="text-align: center" | <br/>[[solar integration guidelines in meat production|x]]<br />
| style="text-align: center" | <br/>[[solar integration guidelines in fish production|x]]<br />
| style="text-align: center" | <br/>[[solar integration guidelines in aroma production|x]]<br />
| style="text-align: center" | <br/>[[solar integration guidelines in baby food production|x]]<br />
|-<br />
| style="background: rgb(240, 240, 240); text-align: center" | Cleaner production<br/><br />
| style="text-align: center" |[[CP in food industry|INFO]]<br/><br />
| style="text-align: center" | <br/>[[Cleaner Production in Dairy Processing|x]] <br />
| style="text-align: center" | <br/>[[Cleaner Production in fruits/vegetables/herbs processing|x]]<br />
| style="text-align: center" | <br/>[[Cleaner Production in sugar processing|x]]<br />
| style="text-align: center" | <br/>[[Cleaner Production in beer processing|x]]<br />
| style="text-align: center" | <br/>[[Cleaner Production in fats/oils processing|x]]<br />
| style="text-align: center" | <br/>[[Cleaner Production in chocolate/cacao/coffee processing|x]]<br />
| style="text-align: center" | <br/>[[Cleaner Production in starch/potatoes/grain mill processing|x]]<br />
| style="text-align: center" | <br/>[[Cleaner Production in bread/biscuits/cakes processing|x]]<br />
| style="text-align: center" | <br/>[[Case study in alcohol processing|x]]<br />
| style="text-align: center" | <br/>[[Cleaner Production in Meat Processing|x]]<br />
| style="text-align: center" | <br/>[[Cleaner Production in Fish Processing|x]]<br />
| style="text-align: center" | <br/>[[Cleaner Production in aroma processing|x]]<br />
| style="text-align: center" | <br/>[[Cleaner Production in baby food processing|x]]<br />
|-<br />
| style="background: rgb(240, 240, 240); text-align: center" | Energy efficiency<br/><br />
| style="text-align: center" | INFO<br/> <br />
| style="text-align: center" | <br/> [[Energy efficiency in milk products|x]]<br />
| style="text-align: center" | <br/>[[Energy efficiency in fruits/vegetables/herbs|x]]<br />
| style="text-align: center" | <br/> [[Energy efficiency in sugar|x]]<br />
| style="text-align: center" | <br/> [[Energy efficiency in beer|x]]<br />
| style="text-align: center" | <br/> [[Energy efficiency in fats/oils|x]]<br />
| style="text-align: center" | <br/> [[Energy efficiency in chocolate/cacao/coffee|x]]<br />
| style="text-align: center" | <br/> [[Energy efficiency in starch/potatoes/ grain mill products|x]]<br />
| style="text-align: center" | <br/> [[Energy efficiency in bread/biscuits/cakes|x]]<br />
| style="text-align: center" | <br/> [[Energy efficiency in wine/beverage|x]]<br />
| style="text-align: center" | <br/> [[Energy efficiency in meat|x]]<br />
| style="text-align: center" | <br/> [[Energy efficiency in fish|x]]<br />
| style="text-align: center" | <br/> [[Energy efficiency in aroma|x]]<br />
| style="text-align: center" | <br/> [[Energy efficiency in baby food|x]]<br />
|-<br />
| style="background: rgb(240, 240, 240); text-align: center" | Biobased products<br/><br />
| style="text-align: center" | INFO<br/><br />
| style="text-align: center" | <br/>[[Biobased products in milk products|x]]<br />
| style="text-align: center" | <br/>[[Biobased products in fruits/vegetables/herbs|x]]<br />
| style="text-align: center" | <br/>[[Biobased products in sugar|x]]<br />
| style="text-align: center" | <br/>[[Biobased products in beer|x]]<br />
| style="text-align: center" | <br/>[[Biobased products in fats/oils|x]]<br />
| style="text-align: center" | <br/>[[Biobased products in chocolate/cacao/coffee|x]]<br />
| style="text-align: center" | <br/>[[Biobased products in starch/potatoes/grain mill products|x]]<br />
| style="text-align: center" | <br/>[[Biobased products in bread/biscuits/cakes|x]]<br />
| style="text-align: center" | <br/>[[Biobased products in wine/beverage|x]]<br />
| style="text-align: center" | <br/>[[Biobased products in meat|x]]<br />
| style="text-align: center" | <br/>[[Biobased products in fish|x]]<br />
| style="text-align: center" | <br/>[[Biobased products in aroma|x]]<br />
| style="text-align: center" | <br/>[[Biobased products in baby food|x]]<br />
|-<br />
| style="background: rgb(240, 240, 240); text-align: center" | Bioenergy<br/><br />
| style="text-align: center" | INFO<br/><br />
| style="text-align: center" | <br/> [[Bioenergy in milk production|x]]<br />
| style="text-align: center" | <br/>[[Bioenergy in fruits/vegetables/herbs production|x]]<br />
| style="text-align: center" | <br/>[[Bioenergy in sugar production|x]]<br />
| style="text-align: center" | <br/>[[Bioenergy in beer production|x]]<br />
| style="text-align: center" | <br/>[[Bioenergy in fats/oils production|x]]<br />
| style="text-align: center" | <br/>[[Bioenergy in chocolate/cacao/coffee production|x]]<br />
| style="text-align: center" | <br/>[[Bioenergy in starch/potatoes/grain mill production|x]]<br />
| style="text-align: center" | <br/>[[Bioenergy in bread/biscuits/cakes production|x]]<br />
| style="text-align: center" | <br/>[[Bioenergy in wine/beverage production|x]]<br />
| style="text-align: center" | <br/>[[Bioenergy in meat production|x]]<br />
| style="text-align: center" | <br/>[[Bioenergy in fish production|x]]<br />
| style="text-align: center" | <br/>[[Bioenergy in aroma production|x]]<br />
| style="text-align: center" | <br/>[[Bioenergy in baby food production|x]]<br />
|-<br />
| <br/><br />
|-<br />
| style="background: rgb(240, 240, 240); text-align: center" | Case studies<br/><br />
| style="text-align: center" | INFO<br/><br />
| style="text-align: center" | <br/> [[Case studies in milk products| x]]<br />
| style="text-align: center" | <br/>[[Case studies in fruits/vegetables/herbs| x]]<br />
| style="text-align: center" | <br/>[[Case studies in sugar| x]]<br />
| style="text-align: center" | <br/>[[Case studies in beer| x]]<br />
| style="text-align: center" | <br/>[[Case studies in fats/oils| x]]<br />
| style="text-align: center" | <br/>[[Case studies in chocolate/cacao/coffee| x]]<br />
| style="text-align: center" | <br/>[[Case studies in starch/potatoes/grain mill products| x]]<br />
| style="text-align: center" | <br/>[[Case studies in bread/biscuits/cakes| x]]<br />
| style="text-align: center" | <br/>[[Case studies in wine/beverage| x]]<br />
| style="text-align: center" | <br/>[[Case studies in meat| x]]<br />
| style="text-align: center" | <br/>[[Case studies in fish| x]]<br />
| style="text-align: center" | <br/>[[Case studies in aroma| x]]<br />
| style="text-align: center" | <br/>[[Case studies in baby food| x]]<br />
|-<br />
| <br/><br />
|-<br />
| style="background: rgb(240, 240, 240); text-align: center" | Branch concepts<br/><br />
| style="text-align: center" | [[Branch Concept|INFO]]<br/><br />
| style="text-align: center" | <br/>[http://www.green-foods.eu/greenfoods-branch-concept-2/ x]<br />
| style="text-align: center" | <br/>[http://www.green-foods.eu/greenfoods-branch-concept-2/ x]<br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/>[http://www.green-foods.eu/greenfoods-branch-concept-2/ x]<br />
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| style="text-align: center" | <br/>[http://www.green-foods.eu/greenfoods-branch-concept-2/ x]<br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/>[http://www.green-foods.eu/greenfoods-branch-concept-2/ x]<br />
| style="text-align: center" | <br/><br />
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Back to [[EFFICIENCY FINDER|EFFICIENCY FINDER]]</div>Chiphttp://wiki.zero-emissions.at/index.php?title=Emerging_technologies_%26_Process_intensification&diff=231188Emerging technologies & Process intensification2015-07-21T08:14:25Z<p>Chip: </p>
<hr />
<div>Back to [[Subsection DA food|EFFICENCY FINDER OF FOOD INDUSTRY]]<br />
<br />
<br />
===General information===<br />
<br />
Food is vital and the processing of food has been essential since the beginning of humankind as known today. In the last 50 years, revolutionary developments have been taking place in the food processing industry and new technologies are emerging continuously towards safer food, with better taste and with an each time more relevant nutritional content. In the same way, new challenges emerge in the sector coming from a growing global population and its highly diverse demands. The security of the food supply is fundamental and one of the main treats to this supply lies on the dependency on non-renewable energy sources that additionally contribute to an acceleration of the climate change on which the base of food lies. In this project, a collection of emerging technologies is presented with a potentially large range of application in the food processing industry. Non thermal emergent technologies (high pressure processing, ultrasound, etc.) are found with a low level of intervention on food and with a broad range of application enabling great potential towards minimal processing of food using less energy and potentially diversifying the energy sources. All the emergent technologies found have an edge on conventional technologies that may enable their substitution or important synergies towards a faster processing, higher quality or the development of new food products. <br />
<br />
New technologies can lead towards different critical directions in the development of an industrial system (Process intensification or emergent technologies), therefore the implementation and management of the implantation of the technology is fundamental in order to achieve the set goals. <br />
<br />
For each typical process, a brief description of the applications of different emerging technologies is made. For each technology there is a link to the detailed sheet containing an overview of the technology starting with the brief historical origin of the technology and its main advantages and disadvantages. Then the scientific base of the technology, the natural principles and phenomena involved. Following, the description of the application on the different unit operations is made. Finally, there is an energy potential section about the findings regarding energy savings and change in the energy system. <br />
<br />
<br />
[[File:Information_content_of_technology_description.jpg]]<br />
<br />
Figure 1: Information content of technology description<br />
<br />
<br />
<br />
<br />
The development of the industrial ecosystem is in great part the development of its technology. It is proposed two ways to proceed beyond the best available techniques in the processing industry, process Intensification and Emerging Technologies implementation.<br />
<br />
<br />
<br />
===Emerging technologies (ET)===<br />
<br />
Emerging technologies are those technical innovations in which technologies considered previously from distinct fields are converging towards a stronger inter-connections and similar goals. An emerging technology can be the case of a mature technology on certain field that finds new applications in another field. The development of the emerging technology in the new field can capitalize on the maturity of the same technology in the other field creating an effective close to market situation. All the emerging technologies in this work has this characteristic explicitly pointed out in the first section of the technology format.<br />
<br />
In the case of emerging technologies for the food processing industry there are two main categories, thermal and non-thermal. The thermal ET is a technology that involve directly thermal energy in order to achieve the goal of the process. The effect of this category of emerging technology is related to improve limiting factor of the production process or fully overcome the limiting factors. <br />
<br />
Non-thermal Emerging Technologies fulfil the unit operation goal using a different forms of energy or procedures that do not involve thermal energy directly, usually replacing heat leading often to lower process temperature levels. They include membrane processes, micro or radio frequency waves, pulsating method, inductive and resistive heating methods, ultrasound, ultraviolet light and other irradiation technologies, high pressure processing technologies, etc. As a result, thermal degradation of the product due to high temperatures and an improved solar thermal integration can be further reached, since the panels work more efficiently at lower temperatures<br />
<br />
<br />
<br />
===Process intensification (PI)===<br />
<br />
The goal of PI is to achieve optimal function of the process. Four basic principles are taken into account:<br />
<br />
*Maximize the effectiveness of intra-and intermolecular events<br />
*Give each molecule the same processing experience<br />
*Optimize the driving forces on every scale and maximize the specific areas to which those driving forces apply<br />
*Maximize the synergistic effects from events and partial processes.<br />
<br />
<br />
By the use of emerging technologies limiting factors can be overcome making the space for a great improvement in process intensification. This leads to more efficient processes that exploit the synergies between processes and targeted process control, producing much more with much less.<br />
<br />
<br />
Examples of new technologies applied to process intensification are: <br />
<br />
*A micro-structured device can be used for reaction, heat exchange, mixing, separation (microchannel reactor)<br />
*Microwave irradiation can be used for reaction, product engineering, polymer processing (e.g. curing, welding), food processing (e.g. pasteurization, drying)<br />
*A Rotating Packed Bed can be used for reaction, distillation, absorption, stripping and nano-product formation (precipitation)<br />
<br />
<br />
<br />
===Integrated technology development===<br />
<br />
Very often emerging technologies and process intensification are vaguely separated or even mixed. Given the insights from the systems approach for industrial development and sustainability, the two main factors for the development of a system can be associated to emerging technologies and process intensification respectively, this is to the development of an industrial system in the same way that general development of a system.<br />
<br />
Comparing the two possibilities for technology development (process intensification and emerging technologies) with the main parameters of systems sustainability development in the literature (efficiency and resilience), it can be observe that processes intensification is oriented towards efficiency and emerging technologies have a higher potential to build resilience in the system. <br />
<br />
[[File:Technology_development_in_the_processing_industry.jpg]]<br />
<br />
Figure 2: Technology development in the processing industry<br />
<br />
<br />
<br />
The traditional focus of technology development is oriented towards improving the efficiency of the production processes with little or no formal space for resilience. As the system sustainability studies have shown, the relevance of the resilience has a major role in keeping a natural system running and reaching the “windows of vitality”. The technology development based on emerging technologies may have a major role in the developing of a sustainable industry. <br />
<br />
Emerging technologies can enable results that do not lead to direct efficiency improvements. These results can lead to improvements in the flexibility of the production processes, to the development of new products, to an easier incorporation of renewable energy in the production system and/or to the creation of connections with other fields. This results of emerging technologies can be associated with increased levels of diversity and connectedness in the production system. From a system perspectives in this same way, the management of emerging technologies can lead to a more resilient system. <br />
<br />
The collection of technologies presented in this section can be used for processes intensification or emerging technologies. It depends on the management of the implementation of them.<br />
<br />
<br />
<br />
===Reference===<br />
<br />
*This section is based on the Thesis for obtaining the Master of Science degree on Industrial Ecology of Francisco Méndez at the University of Graz in collaboration with TU GRAZ (MIND Erasmus Mundus Programme): [https://www.academia.edu/14171780/Sustainable_and_energy_efficient_emerging_technologies_for_food_processing Sustainable and energy efficient emerging technologies for food processing]<br />
<br />
<br />
<br />
<br />
Back to [[Subsection DA food|EFFICENCY FINDER OF FOOD INDUSTRY]]</div>Chiphttp://wiki.zero-emissions.at/index.php?title=Emerging_technologies_%26_Process_intensification&diff=231187Emerging technologies & Process intensification2015-07-21T08:09:35Z<p>Chip: </p>
<hr />
<div>Back to [[Subsection DA food|EFFICENCY FINDER OF FOOD INDUSTRY]]<br />
<br />
<br />
===General information===<br />
<br />
Food is vital and the processing of food has been essential since the beginning of humankind as known today. In the last 50 years, revolutionary developments have been taking place in the food processing industry and new technologies are emerging continuously towards safer food, with better taste and with an each time more relevant nutritional content. In the same way, new challenges emerge in the sector coming from a growing global population and its highly diverse demands. The security of the food supply is fundamental and one of the main treats to this supply lies on the dependency on non-renewable energy sources that additionally contribute to an acceleration of the climate change on which the base of food lies. In this project, a collection of emerging technologies is presented with a potentially large range of application in the food processing industry. Non thermal emergent technologies (high pressure processing, ultrasound, etc.) are found with a low level of intervention on food and with a broad range of application enabling great potential towards minimal processing of food using less energy and potentially diversifying the energy sources. All the emergent technologies found have an edge on conventional technologies that may enable their substitution or important synergies towards a faster processing, higher quality or the development of new food products. <br />
<br />
New technologies can lead towards different critical directions in the development of an industrial system (Process intensification or emergent technologies), therefore the implementation and management of the implantation of the technology is fundamental in order to achieve the set goals. <br />
<br />
For each typical process, a brief description of the applications of different emerging technologies is made. For each technology there is a link to the detailed sheet containing an overview of the technology starting with the brief historical origin of the technology and its main advantages and disadvantages. Then the scientific base of the technology, the natural principles and phenomena involved. Following, the description of the application on the different unit operations is made. Finally, there is an energy potential section about the findings regarding energy savings and change in the energy system. <br />
<br />
<br />
[[File:Information_content_of_technology_description.jpg]]<br />
<br />
Figure 1: Information content of technology description<br />
<br />
<br />
<br />
<br />
The development of the industrial ecosystem is in great part the development of its technology. It is proposed two ways to proceed beyond the best available techniques in the processing industry, process Intensification and Emerging Technologies implementation.<br />
<br />
<br />
<br />
===Emerging technologies (ET)===<br />
<br />
Emerging technologies are those technical innovations in which technologies considered previously from distinct fields are converging towards a stronger inter-connections and similar goals. An emerging technology can be the case of a mature technology on certain field that finds new applications in another field. The development of the emerging technology in the new field can capitalize on the maturity of the same technology in the other field creating an effective close to market situation. All the emerging technologies in this work has this characteristic explicitly pointed out in the first section of the technology format.<br />
<br />
In the case of emerging technologies for the food processing industry there are two main categories, thermal and non-thermal. The thermal ET is a technology that involve directly thermal energy in order to achieve the goal of the process. The effect of this category of emerging technology is related to improve limiting factor of the production process or fully overcome the limiting factors. <br />
<br />
Non-thermal Emerging Technologies fulfil the unit operation goal using a different forms of energy or procedures that do not involve thermal energy directly, usually replacing heat leading often to lower process temperature levels. They include membrane processes, micro or radio frequency waves, pulsating method, inductive and resistive heating methods, ultrasound, ultraviolet light and other irradiation technologies, high pressure processing technologies, etc. As a result, thermal degradation of the product due to high temperatures and an improved solar thermal integration can be further reached, since the panels work more efficiently at lower temperatures<br />
<br />
<br />
<br />
===Process intensification (PI)===<br />
<br />
The goal of PI is to achieve optimal function of the process. Four basic principles are taken into account:<br />
<br />
*Maximize the effectiveness of intra-and intermolecular events<br />
*Give each molecule the same processing experience<br />
*Optimize the driving forces on every scale and maximize the specific areas to which those driving forces apply<br />
*Maximize the synergistic effects from events and partial processes.<br />
<br />
<br />
By the use of emerging technologies limiting factors can be overcome making the space for a great improvement in process intensification. This leads to more efficient processes that exploit the synergies between processes and targeted process control, producing much more with much less.<br />
<br />
<br />
Examples of new technologies applied to process intensification are: <br />
<br />
*A micro-structured device can be used for reaction, heat exchange, mixing, separation (microchannel reactor)<br />
*Microwave irradiation can be used for reaction, product engineering, polymer processing (e.g. curing, welding), food processing (e.g. pasteurization, drying)<br />
*A Rotating Packed Bed can be used for reaction, distillation, absorption, stripping and nano-product formation (precipitation)<br />
<br />
<br />
<br />
===Integrated technology development===<br />
<br />
Very often emerging technologies and process intensification are vaguely separated or even mixed. Given the insights from the systems approach for industrial development and sustainability, the two main factors for the development of a system can be associated to emerging technologies and process intensification respectively, this is to the development of an industrial system in the same way that general development of a system.<br />
<br />
Comparing the two possibilities for technology development (process intensification and emerging technologies) with the main parameters of systems sustainability development in the literature (efficiency and resilience), it can be observe that processes intensification is oriented towards efficiency and emerging technologies have a higher potential to build resilience in the system. <br />
<br />
[[File:Technology_development_in_the_processing_industry.jpg]]<br />
<br />
Figure 2: Technology development in the processing industry<br />
<br />
<br />
<br />
The traditional focus of technology development is oriented towards improving the efficiency of the production processes with little or no formal space for resilience. As the system sustainability studies have shown, the relevance of the resilience has a major role in keeping a natural system running and reaching the “windows of vitality”. The technology development based on emerging technologies may have a major role in the developing of a sustainable industry. <br />
<br />
Emerging technologies can enable results that do not lead to direct efficiency improvements. These results can lead to improvements in the flexibility of the production processes, to the development of new products, to an easier incorporation of renewable energy in the production system and/or to the creation of connections with other fields. This results of emerging technologies can be associated with increased levels of diversity and connectedness in the production system. From a system perspectives in this same way, the management of emerging technologies can lead to a more resilient system. <br />
<br />
The collection of technologies presented in this section can be used for processes intensification or emerging technologies. It depends on the management of the implementation of them.<br />
<br />
<br />
<br />
===Reference===<br />
<br />
*This section is based on the Thesis for obtaining the Master of Science degree on Industrial Ecology of Francisco Méndez at the University of Graz in collaboration with TU GRAZ (MIND Erasmus Mundus Programme) <br />
{| class="wikitable"<br />
!colspan="6"|<br />
[https://www.academia.edu/14171780/Sustainable_and_energy_efficient_emerging_technologies_for_food_processing Sustainable and energy efficient emerging technologies for food processing]<br />
|}<br />
<br />
<br />
<br />
<br />
Back to [[Subsection DA food|EFFICENCY FINDER OF FOOD INDUSTRY]]</div>Chiphttp://wiki.zero-emissions.at/index.php?title=Emerging_technologies_%26_Process_intensification&diff=231186Emerging technologies & Process intensification2015-07-21T07:57:32Z<p>Chip: </p>
<hr />
<div>Back to [[Subsection DA food|EFFICENCY FINDER OF FOOD INDUSTRY]]<br />
<br />
<br />
===General information===<br />
<br />
Food is vital and the processing of food has been essential since the beginning of humankind as known today. In the last 50 years, revolutionary developments have been taking place in the food processing industry and new technologies are emerging continuously towards safer food, with better taste and with an each time more relevant nutritional content. In the same way, new challenges emerge in the sector coming from a growing global population and its highly diverse demands. The security of the food supply is fundamental and one of the main treats to this supply lies on the dependency on non-renewable energy sources that additionally contribute to an acceleration of the climate change on which the base of food lies. In this project, a collection of emerging technologies is presented with a potentially large range of application in the food processing industry. Non thermal emergent technologies (high pressure processing, ultrasound, etc.) are found with a low level of intervention on food and with a broad range of application enabling great potential towards minimal processing of food using less energy and potentially diversifying the energy sources. All the emergent technologies found have an edge on conventional technologies that may enable their substitution or important synergies towards a faster processing, higher quality or the development of new food products. <br />
<br />
New technologies can lead towards different critical directions in the development of an industrial system (Process intensification or emergent technologies), therefore the implementation and management of the implantation of the technology is fundamental in order to achieve the set goals. <br />
<br />
For each typical process, a brief description of the applications of different emerging technologies is made. For each technology there is a link to the detailed sheet containing an overview of the technology starting with the brief historical origin of the technology and its main advantages and disadvantages. Then the scientific base of the technology, the natural principles and phenomena involved. Following, the description of the application on the different unit operations is made. Finally, there is an energy potential section about the findings regarding energy savings and change in the energy system. <br />
<br />
<br />
[[File:Information_content_of_technology_description.jpg]]<br />
<br />
Figure 1: Information content of technology description<br />
<br />
<br />
<br />
<br />
The development of the industrial ecosystem is in great part the development of its technology. It is proposed two ways to proceed beyond the best available techniques in the processing industry, process Intensification and Emerging Technologies implementation.<br />
<br />
<br />
<br />
===Emerging technologies (ET)===<br />
<br />
Emerging technologies are those technical innovations in which technologies considered previously from distinct fields are converging towards a stronger inter-connections and similar goals. An emerging technology can be the case of a mature technology on certain field that finds new applications in another field. The development of the emerging technology in the new field can capitalize on the maturity of the same technology in the other field creating an effective close to market situation. All the emerging technologies in this work has this characteristic explicitly pointed out in the first section of the technology format.<br />
<br />
In the case of emerging technologies for the food processing industry there are two main categories, thermal and non-thermal. The thermal ET is a technology that involve directly thermal energy in order to achieve the goal of the process. The effect of this category of emerging technology is related to improve limiting factor of the production process or fully overcome the limiting factors. <br />
<br />
Non-thermal Emerging Technologies fulfil the unit operation goal using a different forms of energy or procedures that do not involve thermal energy directly, usually replacing heat leading often to lower process temperature levels. They include membrane processes, micro or radio frequency waves, pulsating method, inductive and resistive heating methods, ultrasound, ultraviolet light and other irradiation technologies, high pressure processing technologies, etc. As a result, thermal degradation of the product due to high temperatures and an improved solar thermal integration can be further reached, since the panels work more efficiently at lower temperatures<br />
<br />
<br />
<br />
===Process intensification (PI)===<br />
<br />
The goal of PI is to achieve optimal function of the process. Four basic principles are taken into account:<br />
<br />
*Maximize the effectiveness of intra-and intermolecular events<br />
*Give each molecule the same processing experience<br />
*Optimize the driving forces on every scale and maximize the specific areas to which those driving forces apply<br />
*Maximize the synergistic effects from events and partial processes.<br />
<br />
<br />
By the use of emerging technologies limiting factors can be overcome making the space for a great improvement in process intensification. This leads to more efficient processes that exploit the synergies between processes and targeted process control, producing much more with much less.<br />
<br />
<br />
Examples of new technologies applied to process intensification are: <br />
<br />
*A micro-structured device can be used for reaction, heat exchange, mixing, separation (microchannel reactor)<br />
*Microwave irradiation can be used for reaction, product engineering, polymer processing (e.g. curing, welding), food processing (e.g. pasteurization, drying)<br />
*A Rotating Packed Bed can be used for reaction, distillation, absorption, stripping and nano-product formation (precipitation)<br />
<br />
<br />
<br />
===Integrated technology development===<br />
<br />
Very often emerging technologies and process intensification are vaguely separated or even mixed. Given the insights from the systems approach for industrial development and sustainability, the two main factors for the development of a system can be associated to emerging technologies and process intensification respectively, this is to the development of an industrial system in the same way that general development of a system.<br />
<br />
Comparing the two possibilities for technology development (process intensification and emerging technologies) with the main parameters of systems sustainability development in the literature (efficiency and resilience), it can be observe that processes intensification is oriented towards efficiency and emerging technologies have a higher potential to build resilience in the system. <br />
<br />
[[File:Technology_development_in_the_processing_industry.jpg]]<br />
<br />
Figure 2: Technology development in the processing industry<br />
<br />
<br />
<br />
The traditional focus of technology development is oriented towards improving the efficiency of the production processes with little or no formal space for resilience. As the system sustainability studies have shown, the relevance of the resilience has a major role in keeping a natural system running and reaching the “windows of vitality”. The technology development based on emerging technologies may have a major role in the developing of a sustainable industry. <br />
<br />
Emerging technologies can enable results that do not lead to direct efficiency improvements. These results can lead to improvements in the flexibility of the production processes, to the development of new products, to an easier incorporation of renewable energy in the production system and/or to the creation of connections with other fields. This results of emerging technologies can be associated with increased levels of diversity and connectedness in the production system. From a system perspectives in this same way, the management of emerging technologies can lead to a more resilient system. <br />
<br />
The collection of technologies presented in this section can be used for processes intensification or emerging technologies. It depends on the management of the implementation of them.<br />
<br />
<br />
<br />
===Reference===<br />
<br />
*This section is based on the Thesis for obtaining the Master of Science degree on Industrial Ecology of Francisco Méndez at the University of Graz in collaboration with TU GRAZ (MIND Erasmus Mundus Programme) <br />
{| class="wikitable"<br />
!colspan="6"|https://www.academia.edu/14171780/Sustainable_and_energy_efficient_emerging_technologies_for_food_processing<br />
|}<br />
<br />
<br />
<br />
<br />
Back to [[Subsection DA food|EFFICENCY FINDER OF FOOD INDUSTRY]]</div>Chiphttp://wiki.zero-emissions.at/index.php?title=Emerging_technologies_%26_Process_intensification&diff=231185Emerging technologies & Process intensification2015-07-21T07:53:55Z<p>Chip: </p>
<hr />
<div>Back to [[Subsection DA food|EFFICENCY FINDER OF FOOD INDUSTRY]]<br />
<br />
<br />
===General information===<br />
<br />
Food is vital and the processing of food has been essential since the beginning of humankind as known today. In the last 50 years, revolutionary developments have been taking place in the food processing industry and new technologies are emerging continuously towards safer food, with better taste and with an each time more relevant nutritional content. In the same way, new challenges emerge in the sector coming from a growing global population and its highly diverse demands. The security of the food supply is fundamental and one of the main treats to this supply lies on the dependency on non-renewable energy sources that additionally contribute to an acceleration of the climate change on which the base of food lies. In this project, a collection of emerging technologies is presented with a potentially large range of application in the food processing industry. Non thermal emergent technologies (high pressure processing, ultrasound, etc.) are found with a low level of intervention on food and with a broad range of application enabling great potential towards minimal processing of food using less energy and potentially diversifying the energy sources. All the emergent technologies found have an edge on conventional technologies that may enable their substitution or important synergies towards a faster processing, higher quality or the development of new food products. <br />
<br />
New technologies can lead towards different critical directions in the development of an industrial system (Process intensification or emergent technologies), therefore the implementation and management of the implantation of the technology is fundamental in order to achieve the set goals. <br />
<br />
For each typical process, a brief description of the applications of different emerging technologies is made. For each technology there is a link to the detailed sheet containing an overview of the technology starting with the brief historical origin of the technology and its main advantages and disadvantages. Then the scientific base of the technology, the natural principles and phenomena involved. Following, the description of the application on the different unit operations is made. Finally, there is an energy potential section about the findings regarding energy savings and change in the energy system. <br />
<br />
<br />
[[File:Information_content_of_technology_description.jpg]]<br />
<br />
Figure 1: Information content of technology description<br />
<br />
<br />
<br />
<br />
The development of the industrial ecosystem is in great part the development of its technology. It is proposed two ways to proceed beyond the best available techniques in the processing industry, process Intensification and Emerging Technologies implementation.<br />
<br />
<br />
<br />
===Emerging technologies (ET)===<br />
<br />
Emerging technologies are those technical innovations in which technologies considered previously from distinct fields are converging towards a stronger inter-connections and similar goals. An emerging technology can be the case of a mature technology on certain field that finds new applications in another field. The development of the emerging technology in the new field can capitalize on the maturity of the same technology in the other field creating an effective close to market situation. All the emerging technologies in this work has this characteristic explicitly pointed out in the first section of the technology format.<br />
<br />
In the case of emerging technologies for the food processing industry there are two main categories, thermal and non-thermal. The thermal ET is a technology that involve directly thermal energy in order to achieve the goal of the process. The effect of this category of emerging technology is related to improve limiting factor of the production process or fully overcome the limiting factors. <br />
<br />
Non-thermal Emerging Technologies fulfil the unit operation goal using a different forms of energy or procedures that do not involve thermal energy directly, usually replacing heat leading often to lower process temperature levels. They include membrane processes, micro or radio frequency waves, pulsating method, inductive and resistive heating methods, ultrasound, ultraviolet light and other irradiation technologies, high pressure processing technologies, etc. As a result, thermal degradation of the product due to high temperatures and an improved solar thermal integration can be further reached, since the panels work more efficiently at lower temperatures<br />
<br />
<br />
<br />
===Process intensification (PI)===<br />
<br />
The goal of PI is to achieve optimal function of the process. Four basic principles are taken into account:<br />
<br />
*Maximize the effectiveness of intra-and intermolecular events<br />
*Give each molecule the same processing experience<br />
*Optimize the driving forces on every scale and maximize the specific areas to which those driving forces apply<br />
*Maximize the synergistic effects from events and partial processes.<br />
<br />
<br />
By the use of emerging technologies limiting factors can be overcome making the space for a great improvement in process intensification. This leads to more efficient processes that exploit the synergies between processes and targeted process control, producing much more with much less.<br />
<br />
<br />
Examples of new technologies applied to process intensification are: <br />
<br />
*A micro-structured device can be used for reaction, heat exchange, mixing, separation (microchannel reactor)<br />
*Microwave irradiation can be used for reaction, product engineering, polymer processing (e.g. curing, welding), food processing (e.g. pasteurization, drying)<br />
*A Rotating Packed Bed can be used for reaction, distillation, absorption, stripping and nano-product formation (precipitation)<br />
<br />
<br />
<br />
===Integrated technology development===<br />
<br />
Very often emerging technologies and process intensification are vaguely separated or even mixed. Given the insights from the systems approach for industrial development and sustainability, the two main factors for the development of a system can be associated to emerging technologies and process intensification respectively, this is to the development of an industrial system in the same way that general development of a system.<br />
<br />
Comparing the two possibilities for technology development (process intensification and emerging technologies) with the main parameters of systems sustainability development in the literature (efficiency and resilience), it can be observe that processes intensification is oriented towards efficiency and emerging technologies have a higher potential to build resilience in the system. <br />
<br />
[[File:Technology_development_in_the_processing_industry.jpg]]<br />
<br />
Figure 2: Technology development in the processing industry<br />
<br />
<br />
<br />
The traditional focus of technology development is oriented towards improving the efficiency of the production processes with little or no formal space for resilience. As the system sustainability studies have shown, the relevance of the resilience has a major role in keeping a natural system running and reaching the “windows of vitality”. The technology development based on emerging technologies may have a major role in the developing of a sustainable industry. <br />
<br />
Emerging technologies can enable results that do not lead to direct efficiency improvements. These results can lead to improvements in the flexibility of the production processes, to the development of new products, to an easier incorporation of renewable energy in the production system and/or to the creation of connections with other fields. This results of emerging technologies can be associated with increased levels of diversity and connectedness in the production system. From a system perspectives in this same way, the management of emerging technologies can lead to a more resilient system. <br />
<br />
The collection of technologies presented in this section can be used for processes intensification or emerging technologies. It depends on the management of the implementation of them.<br />
<br />
<br />
<br />
===Reference===<br />
<br />
*This section is based on the Thesis for obtaining the Master of Science degree on Industrial Ecology of Francisco Méndez at the University of Graz in collaboration with TU GRAZ (MIND Erasmus Mundus Programme) <br />
https://www.academia.edu/14171780/Sustainable_and_energy_efficient_emerging_technologies_for_food_processing<br />
<br />
<br />
<br />
<br />
<br />
Back to [[Subsection DA food|EFFICENCY FINDER OF FOOD INDUSTRY]]</div>Chiphttp://wiki.zero-emissions.at/index.php?title=Emerging_technologies_%26_Process_intensification&diff=231184Emerging technologies & Process intensification2015-07-20T09:07:15Z<p>Chip: </p>
<hr />
<div>Back to [[Subsection DA food|EFFICENCY FINDER OF FOOD INDUSTRY]]<br />
<br />
<br />
===General information===<br />
<br />
Food is vital and the processing of food has been essential since the beginning of humankind as known today. In the last 50 years, revolutionary developments have been taking place in the food processing industry and new technologies are emerging continuously towards safer food, with better taste and with an each time more relevant nutritional content. In the same way, new challenges emerge in the sector coming from a growing global population and its highly diverse demands. The security of the food supply is fundamental and one of the main treats to this supply lies on the dependency on non-renewable energy sources that additionally contribute to an acceleration of the climate change on which the base of food lies. In this project, a collection of emerging technologies is presented with a potentially large range of application in the food processing industry. Non thermal emergent technologies (high pressure processing, ultrasound, etc.) are found with a low level of intervention on food and with a broad range of application enabling great potential towards minimal processing of food using less energy and potentially diversifying the energy sources. All the emergent technologies found have an edge on conventional technologies that may enable their substitution or important synergies towards a faster processing, higher quality or the development of new food products. <br />
<br />
New technologies can lead towards different critical directions in the development of an industrial system (Process intensification or emergent technologies), therefore the implementation and management of the implantation of the technology is fundamental in order to achieve the set goals. <br />
<br />
For each typical process, a brief description of the applications of different emerging technologies is made. For each technology there is a link to the detailed sheet containing an overview of the technology starting with the brief historical origin of the technology and its main advantages and disadvantages. Then the scientific base of the technology, the natural principles and phenomena involved. Following, the description of the application on the different unit operations is made. Finally, there is an energy potential section about the findings regarding energy savings and change in the energy system. <br />
<br />
<br />
[[File:Information_content_of_technology_description.jpg]]<br />
<br />
Figure 1: Information content of technology description<br />
<br />
<br />
<br />
<br />
The development of the industrial ecosystem is in great part the development of its technology. It is proposed two ways to proceed beyond the best available techniques in the processing industry, process Intensification and Emerging Technologies implementation.<br />
<br />
<br />
<br />
===Emerging technologies (ET)===<br />
<br />
Emerging technologies are those technical innovations in which technologies considered previously from distinct fields are converging towards a stronger inter-connections and similar goals. An emerging technology can be the case of a mature technology on certain field that finds new applications in another field. The development of the emerging technology in the new field can capitalize on the maturity of the same technology in the other field creating an effective close to market situation. All the emerging technologies in this work has this characteristic explicitly pointed out in the first section of the technology format.<br />
<br />
In the case of emerging technologies for the food processing industry there are two main categories, thermal and non-thermal. The thermal ET is a technology that involve directly thermal energy in order to achieve the goal of the process. The effect of this category of emerging technology is related to improve limiting factor of the production process or fully overcome the limiting factors. <br />
<br />
Non-thermal Emerging Technologies fulfil the unit operation goal using a different forms of energy or procedures that do not involve thermal energy directly, usually replacing heat leading often to lower process temperature levels. They include membrane processes, micro or radio frequency waves, pulsating method, inductive and resistive heating methods, ultrasound, ultraviolet light and other irradiation technologies, high pressure processing technologies, etc. As a result, thermal degradation of the product due to high temperatures and an improved solar thermal integration can be further reached, since the panels work more efficiently at lower temperatures<br />
<br />
<br />
<br />
===Process intensification (PI)===<br />
<br />
The goal of PI is to achieve optimal function of the process. Four basic principles are taken into account:<br />
<br />
*Maximize the effectiveness of intra-and intermolecular events<br />
*Give each molecule the same processing experience<br />
*Optimize the driving forces on every scale and maximize the specific areas to which those driving forces apply<br />
*Maximize the synergistic effects from events and partial processes.<br />
<br />
<br />
By the use of emerging technologies limiting factors can be overcome making the space for a great improvement in process intensification. This leads to more efficient processes that exploit the synergies between processes and targeted process control, producing much more with much less.<br />
<br />
<br />
Examples of new technologies applied to process intensification are: <br />
<br />
*A micro-structured device can be used for reaction, heat exchange, mixing, separation (microchannel reactor)<br />
*Microwave irradiation can be used for reaction, product engineering, polymer processing (e.g. curing, welding), food processing (e.g. pasteurization, drying)<br />
*A Rotating Packed Bed can be used for reaction, distillation, absorption, stripping and nano-product formation (precipitation)<br />
<br />
<br />
<br />
===Integrated technology development===<br />
<br />
Very often emerging technologies and process intensification are vaguely separated or even mixed. Given the insights from the systems approach for industrial development and sustainability, the two main factors for the development of a system can be associated to emerging technologies and process intensification respectively, this is to the development of an industrial system in the same way that general development of a system.<br />
<br />
Comparing the two possibilities for technology development (process intensification and emerging technologies) with the main parameters of systems sustainability development in the literature (efficiency and resilience), it can be observe that processes intensification is oriented towards efficiency and emerging technologies have a higher potential to build resilience in the system. <br />
<br />
[[File:Technology_development_in_the_processing_industry.jpg]]<br />
<br />
Figure 2: Technology development in the processing industry<br />
<br />
<br />
<br />
The traditional focus of technology development is oriented towards improving the efficiency of the production processes with little or no formal space for resilience. As the system sustainability studies have shown, the relevance of the resilience has a major role in keeping a natural system running and reaching the “windows of vitality”. The technology development based on emerging technologies may have a major role in the developing of a sustainable industry. <br />
<br />
Emerging technologies can enable results that do not lead to direct efficiency improvements. These results can lead to improvements in the flexibility of the production processes, to the development of new products, to an easier incorporation of renewable energy in the production system and/or to the creation of connections with other fields. This results of emerging technologies can be associated with increased levels of diversity and connectedness in the production system. From a system perspectives in this same way, the management of emerging technologies can lead to a more resilient system. <br />
<br />
The collection of technologies presented in this section can be used for processes intensification or emerging technologies. It depends on the management of the implementation of them.<br />
<br />
<br />
<br />
===Reference===<br />
<br />
*This section is based on the Thesis for obtaining the Master of Science degree on Industrial Ecology of Francisco Méndez at the University of Graz in collaboration with TU GRAZ (MIND Erasmus Mundus Programme).. A link to the whole full document is provided.<br />
<br />
<br />
<br />
<br />
<br />
Back to [[Subsection DA food|EFFICENCY FINDER OF FOOD INDUSTRY]]</div>Chiphttp://wiki.zero-emissions.at/index.php?title=File:Technology_development_in_the_processing_industry.jpg&diff=231183File:Technology development in the processing industry.jpg2015-07-20T09:06:21Z<p>Chip: </p>
<hr />
<div></div>Chiphttp://wiki.zero-emissions.at/index.php?title=Emerging_technologies_%26_Process_intensification&diff=231182Emerging technologies & Process intensification2015-07-20T09:01:14Z<p>Chip: </p>
<hr />
<div>Back to [[Subsection DA food|EFFICENCY FINDER OF FOOD INDUSTRY]]<br />
<br />
<br />
===General information===<br />
<br />
Food is vital and the processing of food has been essential since the beginning of humankind as known today. In the last 50 years, revolutionary developments have been taking place in the food processing industry and new technologies are emerging continuously towards safer food, with better taste and with an each time more relevant nutritional content. In the same way, new challenges emerge in the sector coming from a growing global population and its highly diverse demands. The security of the food supply is fundamental and one of the main treats to this supply lies on the dependency on non-renewable energy sources that additionally contribute to an acceleration of the climate change on which the base of food lies. In this project, a collection of emerging technologies is presented with a potentially large range of application in the food processing industry. Non thermal emergent technologies (high pressure processing, ultrasound, etc.) are found with a low level of intervention on food and with a broad range of application enabling great potential towards minimal processing of food using less energy and potentially diversifying the energy sources. All the emergent technologies found have an edge on conventional technologies that may enable their substitution or important synergies towards a faster processing, higher quality or the development of new food products. <br />
<br />
New technologies can lead towards different critical directions in the development of an industrial system (Process intensification or emergent technologies), therefore the implementation and management of the implantation of the technology is fundamental in order to achieve the set goals. <br />
<br />
For each typical process, a brief description of the applications of different emerging technologies is made. For each technology there is a link to the detailed sheet containing an overview of the technology starting with the brief historical origin of the technology and its main advantages and disadvantages. Then the scientific base of the technology, the natural principles and phenomena involved. Following, the description of the application on the different unit operations is made. Finally, there is an energy potential section about the findings regarding energy savings and change in the energy system. <br />
<br />
<br />
[[File:Information_content_of_technology_description.jpg]]<br />
<br />
Figure 1: Information content of technology description<br />
<br />
<br />
<br />
<br />
The development of the industrial ecosystem is in great part the development of its technology. It is proposed two ways to proceed beyond the best available techniques in the processing industry, process Intensification and Emerging Technologies implementation.<br />
<br />
<br />
<br />
===Emerging technologies (ET)===<br />
<br />
Emerging technologies are those technical innovations in which technologies considered previously from distinct fields are converging towards a stronger inter-connections and similar goals. An emerging technology can be the case of a mature technology on certain field that finds new applications in another field. The development of the emerging technology in the new field can capitalize on the maturity of the same technology in the other field creating an effective close to market situation. All the emerging technologies in this work has this characteristic explicitly pointed out in the first section of the technology format.<br />
<br />
In the case of emerging technologies for the food processing industry there are two main categories, thermal and non-thermal. The thermal ET is a technology that involve directly thermal energy in order to achieve the goal of the process. The effect of this category of emerging technology is related to improve limiting factor of the production process or fully overcome the limiting factors. <br />
<br />
Non-thermal Emerging Technologies fulfil the unit operation goal using a different forms of energy or procedures that do not involve thermal energy directly, usually replacing heat leading often to lower process temperature levels. They include membrane processes, micro or radio frequency waves, pulsating method, inductive and resistive heating methods, ultrasound, ultraviolet light and other irradiation technologies, high pressure processing technologies, etc. As a result, thermal degradation of the product due to high temperatures and an improved solar thermal integration can be further reached, since the panels work more efficiently at lower temperatures<br />
<br />
<br />
<br />
===Process intensification (PI)===<br />
<br />
The goal of PI is to achieve optimal function of the process. Four basic principles are taken into account:<br />
<br />
*Maximize the effectiveness of intra-and intermolecular events<br />
*Give each molecule the same processing experience<br />
*Optimize the driving forces on every scale and maximize the specific areas to which those driving forces apply<br />
*Maximize the synergistic effects from events and partial processes.<br />
<br />
<br />
By the use of emerging technologies limiting factors can be overcome making the space for a great improvement in process intensification. This leads to more efficient processes that exploit the synergies between processes and targeted process control, producing much more with much less.<br />
<br />
<br />
Examples of new technologies applied to process intensification are: <br />
<br />
*A micro-structured device can be used for reaction, heat exchange, mixing, separation (microchannel reactor)<br />
*Microwave irradiation can be used for reaction, product engineering, polymer processing (e.g. curing, welding), food processing (e.g. pasteurization, drying)<br />
*A Rotating Packed Bed can be used for reaction, distillation, absorption, stripping and nano-product formation (precipitation)<br />
<br />
<br />
<br />
===Integrated technology development===<br />
<br />
Very often emerging technologies and process intensification are vaguely separated or even mixed. Given the insights from the systems approach for industrial development and sustainability, the two main factors for the development of a system can be associated to emerging technologies and process intensification respectively, this is to the development of an industrial system in the same way that general development of a system.<br />
<br />
Comparing the two possibilities for technology development (process intensification and emerging technologies) with the main parameters of systems sustainability development in the literature (efficiency and resilience), it can be observe that processes intensification is oriented towards efficiency and emerging technologies have a higher potential to build resilience in the system. <br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
The traditional focus of technology development is oriented towards improving the efficiency of the production processes with little or no formal space for resilience. As the system sustainability studies have shown, the relevance of the resilience has a major role in keeping a natural system running and reaching the “windows of vitality”. The technology development based on emerging technologies may have a major role in the developing of a sustainable industry. <br />
<br />
Emerging technologies can enable results that do not lead to direct efficiency improvements. These results can lead to improvements in the flexibility of the production processes, to the development of new products, to an easier incorporation of renewable energy in the production system and/or to the creation of connections with other fields. This results of emerging technologies can be associated with increased levels of diversity and connectedness in the production system. From a system perspectives in this same way, the management of emerging technologies can lead to a more resilient system. <br />
<br />
The collection of technologies presented in this section can be used for processes intensification or emerging technologies. It depends on the management of the implementation of them.<br />
<br />
<br />
<br />
===Reference===<br />
<br />
*This section is based on the Thesis for obtaining the Master of Science degree on Industrial Ecology of Francisco Méndez at the University of Graz in collaboration with TU GRAZ (MIND Erasmus Mundus Programme).. A link to the whole full document is provided.<br />
<br />
<br />
<br />
<br />
<br />
Back to [[Subsection DA food|EFFICENCY FINDER OF FOOD INDUSTRY]]</div>Chiphttp://wiki.zero-emissions.at/index.php?title=Emerging_technologies_%26_Process_intensification&diff=231181Emerging technologies & Process intensification2015-07-20T09:00:54Z<p>Chip: </p>
<hr />
<div>Back to [[Subsection DA food|EFFICENCY FINDER OF FOOD INDUSTRY]]<br />
<br />
<br />
===General information===<br />
<br />
Food is vital and the processing of food has been essential since the beginning of humankind as known today. In the last 50 years, revolutionary developments have been taking place in the food processing industry and new technologies are emerging continuously towards safer food, with better taste and with an each time more relevant nutritional content. In the same way, new challenges emerge in the sector coming from a growing global population and its highly diverse demands. The security of the food supply is fundamental and one of the main treats to this supply lies on the dependency on non-renewable energy sources that additionally contribute to an acceleration of the climate change on which the base of food lies. In this project, a collection of emerging technologies is presented with a potentially large range of application in the food processing industry. Non thermal emergent technologies (high pressure processing, ultrasound, etc.) are found with a low level of intervention on food and with a broad range of application enabling great potential towards minimal processing of food using less energy and potentially diversifying the energy sources. All the emergent technologies found have an edge on conventional technologies that may enable their substitution or important synergies towards a faster processing, higher quality or the development of new food products. <br />
<br />
New technologies can lead towards different critical directions in the development of an industrial system (Process intensification or emergent technologies), therefore the implementation and management of the implantation of the technology is fundamental in order to achieve the set goals. <br />
<br />
For each typical process, a brief description of the applications of different emerging technologies is made. For each technology there is a link to the detailed sheet containing an overview of the technology starting with the brief historical origin of the technology and its main advantages and disadvantages. Then the scientific base of the technology, the natural principles and phenomena involved. Following, the description of the application on the different unit operations is made. Finally, there is an energy potential section about the findings regarding energy savings and change in the energy system. <br />
<br />
<br />
[[File:Information_content_of_technology_description.jpg]]<br />
Figure 1: Information content of technology description<br />
<br />
<br />
<br />
<br />
The development of the industrial ecosystem is in great part the development of its technology. It is proposed two ways to proceed beyond the best available techniques in the processing industry, process Intensification and Emerging Technologies implementation.<br />
<br />
<br />
<br />
===Emerging technologies (ET)===<br />
<br />
Emerging technologies are those technical innovations in which technologies considered previously from distinct fields are converging towards a stronger inter-connections and similar goals. An emerging technology can be the case of a mature technology on certain field that finds new applications in another field. The development of the emerging technology in the new field can capitalize on the maturity of the same technology in the other field creating an effective close to market situation. All the emerging technologies in this work has this characteristic explicitly pointed out in the first section of the technology format.<br />
<br />
In the case of emerging technologies for the food processing industry there are two main categories, thermal and non-thermal. The thermal ET is a technology that involve directly thermal energy in order to achieve the goal of the process. The effect of this category of emerging technology is related to improve limiting factor of the production process or fully overcome the limiting factors. <br />
<br />
Non-thermal Emerging Technologies fulfil the unit operation goal using a different forms of energy or procedures that do not involve thermal energy directly, usually replacing heat leading often to lower process temperature levels. They include membrane processes, micro or radio frequency waves, pulsating method, inductive and resistive heating methods, ultrasound, ultraviolet light and other irradiation technologies, high pressure processing technologies, etc. As a result, thermal degradation of the product due to high temperatures and an improved solar thermal integration can be further reached, since the panels work more efficiently at lower temperatures<br />
<br />
<br />
<br />
===Process intensification (PI)===<br />
<br />
The goal of PI is to achieve optimal function of the process. Four basic principles are taken into account:<br />
<br />
*Maximize the effectiveness of intra-and intermolecular events<br />
*Give each molecule the same processing experience<br />
*Optimize the driving forces on every scale and maximize the specific areas to which those driving forces apply<br />
*Maximize the synergistic effects from events and partial processes.<br />
<br />
<br />
By the use of emerging technologies limiting factors can be overcome making the space for a great improvement in process intensification. This leads to more efficient processes that exploit the synergies between processes and targeted process control, producing much more with much less.<br />
<br />
<br />
Examples of new technologies applied to process intensification are: <br />
<br />
*A micro-structured device can be used for reaction, heat exchange, mixing, separation (microchannel reactor)<br />
*Microwave irradiation can be used for reaction, product engineering, polymer processing (e.g. curing, welding), food processing (e.g. pasteurization, drying)<br />
*A Rotating Packed Bed can be used for reaction, distillation, absorption, stripping and nano-product formation (precipitation)<br />
<br />
<br />
<br />
===Integrated technology development===<br />
<br />
Very often emerging technologies and process intensification are vaguely separated or even mixed. Given the insights from the systems approach for industrial development and sustainability, the two main factors for the development of a system can be associated to emerging technologies and process intensification respectively, this is to the development of an industrial system in the same way that general development of a system.<br />
<br />
Comparing the two possibilities for technology development (process intensification and emerging technologies) with the main parameters of systems sustainability development in the literature (efficiency and resilience), it can be observe that processes intensification is oriented towards efficiency and emerging technologies have a higher potential to build resilience in the system. <br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
The traditional focus of technology development is oriented towards improving the efficiency of the production processes with little or no formal space for resilience. As the system sustainability studies have shown, the relevance of the resilience has a major role in keeping a natural system running and reaching the “windows of vitality”. The technology development based on emerging technologies may have a major role in the developing of a sustainable industry. <br />
<br />
Emerging technologies can enable results that do not lead to direct efficiency improvements. These results can lead to improvements in the flexibility of the production processes, to the development of new products, to an easier incorporation of renewable energy in the production system and/or to the creation of connections with other fields. This results of emerging technologies can be associated with increased levels of diversity and connectedness in the production system. From a system perspectives in this same way, the management of emerging technologies can lead to a more resilient system. <br />
<br />
The collection of technologies presented in this section can be used for processes intensification or emerging technologies. It depends on the management of the implementation of them.<br />
<br />
<br />
<br />
===Reference===<br />
<br />
*This section is based on the Thesis for obtaining the Master of Science degree on Industrial Ecology of Francisco Méndez at the University of Graz in collaboration with TU GRAZ (MIND Erasmus Mundus Programme).. A link to the whole full document is provided.<br />
<br />
<br />
<br />
<br />
<br />
Back to [[Subsection DA food|EFFICENCY FINDER OF FOOD INDUSTRY]]</div>Chiphttp://wiki.zero-emissions.at/index.php?title=Emerging_technologies_%26_Process_intensification&diff=231180Emerging technologies & Process intensification2015-07-20T09:00:43Z<p>Chip: </p>
<hr />
<div>Back to [[Subsection DA food|EFFICENCY FINDER OF FOOD INDUSTRY]]<br />
<br />
<br />
===General information===<br />
<br />
Food is vital and the processing of food has been essential since the beginning of humankind as known today. In the last 50 years, revolutionary developments have been taking place in the food processing industry and new technologies are emerging continuously towards safer food, with better taste and with an each time more relevant nutritional content. In the same way, new challenges emerge in the sector coming from a growing global population and its highly diverse demands. The security of the food supply is fundamental and one of the main treats to this supply lies on the dependency on non-renewable energy sources that additionally contribute to an acceleration of the climate change on which the base of food lies. In this project, a collection of emerging technologies is presented with a potentially large range of application in the food processing industry. Non thermal emergent technologies (high pressure processing, ultrasound, etc.) are found with a low level of intervention on food and with a broad range of application enabling great potential towards minimal processing of food using less energy and potentially diversifying the energy sources. All the emergent technologies found have an edge on conventional technologies that may enable their substitution or important synergies towards a faster processing, higher quality or the development of new food products. <br />
<br />
New technologies can lead towards different critical directions in the development of an industrial system (Process intensification or emergent technologies), therefore the implementation and management of the implantation of the technology is fundamental in order to achieve the set goals. <br />
<br />
For each typical process, a brief description of the applications of different emerging technologies is made. For each technology there is a link to the detailed sheet containing an overview of the technology starting with the brief historical origin of the technology and its main advantages and disadvantages. Then the scientific base of the technology, the natural principles and phenomena involved. Following, the description of the application on the different unit operations is made. Finally, there is an energy potential section about the findings regarding energy savings and change in the energy system. <br />
<br />
<br />
[[File:Information_content_of_technology_description.jpg]]<br />
<br />
Figure 1: Information content of technology description<br />
<br />
<br />
<br />
<br />
The development of the industrial ecosystem is in great part the development of its technology. It is proposed two ways to proceed beyond the best available techniques in the processing industry, process Intensification and Emerging Technologies implementation.<br />
<br />
<br />
<br />
===Emerging technologies (ET)===<br />
<br />
Emerging technologies are those technical innovations in which technologies considered previously from distinct fields are converging towards a stronger inter-connections and similar goals. An emerging technology can be the case of a mature technology on certain field that finds new applications in another field. The development of the emerging technology in the new field can capitalize on the maturity of the same technology in the other field creating an effective close to market situation. All the emerging technologies in this work has this characteristic explicitly pointed out in the first section of the technology format.<br />
<br />
In the case of emerging technologies for the food processing industry there are two main categories, thermal and non-thermal. The thermal ET is a technology that involve directly thermal energy in order to achieve the goal of the process. The effect of this category of emerging technology is related to improve limiting factor of the production process or fully overcome the limiting factors. <br />
<br />
Non-thermal Emerging Technologies fulfil the unit operation goal using a different forms of energy or procedures that do not involve thermal energy directly, usually replacing heat leading often to lower process temperature levels. They include membrane processes, micro or radio frequency waves, pulsating method, inductive and resistive heating methods, ultrasound, ultraviolet light and other irradiation technologies, high pressure processing technologies, etc. As a result, thermal degradation of the product due to high temperatures and an improved solar thermal integration can be further reached, since the panels work more efficiently at lower temperatures<br />
<br />
<br />
<br />
===Process intensification (PI)===<br />
<br />
The goal of PI is to achieve optimal function of the process. Four basic principles are taken into account:<br />
<br />
*Maximize the effectiveness of intra-and intermolecular events<br />
*Give each molecule the same processing experience<br />
*Optimize the driving forces on every scale and maximize the specific areas to which those driving forces apply<br />
*Maximize the synergistic effects from events and partial processes.<br />
<br />
<br />
By the use of emerging technologies limiting factors can be overcome making the space for a great improvement in process intensification. This leads to more efficient processes that exploit the synergies between processes and targeted process control, producing much more with much less.<br />
<br />
<br />
Examples of new technologies applied to process intensification are: <br />
<br />
*A micro-structured device can be used for reaction, heat exchange, mixing, separation (microchannel reactor)<br />
*Microwave irradiation can be used for reaction, product engineering, polymer processing (e.g. curing, welding), food processing (e.g. pasteurization, drying)<br />
*A Rotating Packed Bed can be used for reaction, distillation, absorption, stripping and nano-product formation (precipitation)<br />
<br />
<br />
<br />
===Integrated technology development===<br />
<br />
Very often emerging technologies and process intensification are vaguely separated or even mixed. Given the insights from the systems approach for industrial development and sustainability, the two main factors for the development of a system can be associated to emerging technologies and process intensification respectively, this is to the development of an industrial system in the same way that general development of a system.<br />
<br />
Comparing the two possibilities for technology development (process intensification and emerging technologies) with the main parameters of systems sustainability development in the literature (efficiency and resilience), it can be observe that processes intensification is oriented towards efficiency and emerging technologies have a higher potential to build resilience in the system. <br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
The traditional focus of technology development is oriented towards improving the efficiency of the production processes with little or no formal space for resilience. As the system sustainability studies have shown, the relevance of the resilience has a major role in keeping a natural system running and reaching the “windows of vitality”. The technology development based on emerging technologies may have a major role in the developing of a sustainable industry. <br />
<br />
Emerging technologies can enable results that do not lead to direct efficiency improvements. These results can lead to improvements in the flexibility of the production processes, to the development of new products, to an easier incorporation of renewable energy in the production system and/or to the creation of connections with other fields. This results of emerging technologies can be associated with increased levels of diversity and connectedness in the production system. From a system perspectives in this same way, the management of emerging technologies can lead to a more resilient system. <br />
<br />
The collection of technologies presented in this section can be used for processes intensification or emerging technologies. It depends on the management of the implementation of them.<br />
<br />
<br />
<br />
===Reference===<br />
<br />
*This section is based on the Thesis for obtaining the Master of Science degree on Industrial Ecology of Francisco Méndez at the University of Graz in collaboration with TU GRAZ (MIND Erasmus Mundus Programme).. A link to the whole full document is provided.<br />
<br />
<br />
<br />
<br />
<br />
Back to [[Subsection DA food|EFFICENCY FINDER OF FOOD INDUSTRY]]</div>Chiphttp://wiki.zero-emissions.at/index.php?title=Emerging_technologies_%26_Process_intensification&diff=231179Emerging technologies & Process intensification2015-07-20T09:00:22Z<p>Chip: </p>
<hr />
<div>Back to [[Subsection DA food|EFFICENCY FINDER OF FOOD INDUSTRY]]<br />
<br />
<br />
===General information===<br />
<br />
Food is vital and the processing of food has been essential since the beginning of humankind as known today. In the last 50 years, revolutionary developments have been taking place in the food processing industry and new technologies are emerging continuously towards safer food, with better taste and with an each time more relevant nutritional content. In the same way, new challenges emerge in the sector coming from a growing global population and its highly diverse demands. The security of the food supply is fundamental and one of the main treats to this supply lies on the dependency on non-renewable energy sources that additionally contribute to an acceleration of the climate change on which the base of food lies. In this project, a collection of emerging technologies is presented with a potentially large range of application in the food processing industry. Non thermal emergent technologies (high pressure processing, ultrasound, etc.) are found with a low level of intervention on food and with a broad range of application enabling great potential towards minimal processing of food using less energy and potentially diversifying the energy sources. All the emergent technologies found have an edge on conventional technologies that may enable their substitution or important synergies towards a faster processing, higher quality or the development of new food products. <br />
<br />
New technologies can lead towards different critical directions in the development of an industrial system (Process intensification or emergent technologies), therefore the implementation and management of the implantation of the technology is fundamental in order to achieve the set goals. <br />
<br />
For each typical process, a brief description of the applications of different emerging technologies is made. For each technology there is a link to the detailed sheet containing an overview of the technology starting with the brief historical origin of the technology and its main advantages and disadvantages. Then the scientific base of the technology, the natural principles and phenomena involved. Following, the description of the application on the different unit operations is made. Finally, there is an energy potential section about the findings regarding energy savings and change in the energy system. <br />
<br />
<br />
[[File:Information_content_of_technology_description.jpg]]<br />
<br />
<br />
<br />
Figure 1: Information content of technology description<br />
<br />
<br />
<br />
<br />
The development of the industrial ecosystem is in great part the development of its technology. It is proposed two ways to proceed beyond the best available techniques in the processing industry, process Intensification and Emerging Technologies implementation.<br />
<br />
<br />
<br />
===Emerging technologies (ET)===<br />
<br />
Emerging technologies are those technical innovations in which technologies considered previously from distinct fields are converging towards a stronger inter-connections and similar goals. An emerging technology can be the case of a mature technology on certain field that finds new applications in another field. The development of the emerging technology in the new field can capitalize on the maturity of the same technology in the other field creating an effective close to market situation. All the emerging technologies in this work has this characteristic explicitly pointed out in the first section of the technology format.<br />
<br />
In the case of emerging technologies for the food processing industry there are two main categories, thermal and non-thermal. The thermal ET is a technology that involve directly thermal energy in order to achieve the goal of the process. The effect of this category of emerging technology is related to improve limiting factor of the production process or fully overcome the limiting factors. <br />
<br />
Non-thermal Emerging Technologies fulfil the unit operation goal using a different forms of energy or procedures that do not involve thermal energy directly, usually replacing heat leading often to lower process temperature levels. They include membrane processes, micro or radio frequency waves, pulsating method, inductive and resistive heating methods, ultrasound, ultraviolet light and other irradiation technologies, high pressure processing technologies, etc. As a result, thermal degradation of the product due to high temperatures and an improved solar thermal integration can be further reached, since the panels work more efficiently at lower temperatures<br />
<br />
<br />
<br />
===Process intensification (PI)===<br />
<br />
The goal of PI is to achieve optimal function of the process. Four basic principles are taken into account:<br />
<br />
*Maximize the effectiveness of intra-and intermolecular events<br />
*Give each molecule the same processing experience<br />
*Optimize the driving forces on every scale and maximize the specific areas to which those driving forces apply<br />
*Maximize the synergistic effects from events and partial processes.<br />
<br />
<br />
By the use of emerging technologies limiting factors can be overcome making the space for a great improvement in process intensification. This leads to more efficient processes that exploit the synergies between processes and targeted process control, producing much more with much less.<br />
<br />
<br />
Examples of new technologies applied to process intensification are: <br />
<br />
*A micro-structured device can be used for reaction, heat exchange, mixing, separation (microchannel reactor)<br />
*Microwave irradiation can be used for reaction, product engineering, polymer processing (e.g. curing, welding), food processing (e.g. pasteurization, drying)<br />
*A Rotating Packed Bed can be used for reaction, distillation, absorption, stripping and nano-product formation (precipitation)<br />
<br />
<br />
<br />
===Integrated technology development===<br />
<br />
Very often emerging technologies and process intensification are vaguely separated or even mixed. Given the insights from the systems approach for industrial development and sustainability, the two main factors for the development of a system can be associated to emerging technologies and process intensification respectively, this is to the development of an industrial system in the same way that general development of a system.<br />
<br />
Comparing the two possibilities for technology development (process intensification and emerging technologies) with the main parameters of systems sustainability development in the literature (efficiency and resilience), it can be observe that processes intensification is oriented towards efficiency and emerging technologies have a higher potential to build resilience in the system. <br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
The traditional focus of technology development is oriented towards improving the efficiency of the production processes with little or no formal space for resilience. As the system sustainability studies have shown, the relevance of the resilience has a major role in keeping a natural system running and reaching the “windows of vitality”. The technology development based on emerging technologies may have a major role in the developing of a sustainable industry. <br />
<br />
Emerging technologies can enable results that do not lead to direct efficiency improvements. These results can lead to improvements in the flexibility of the production processes, to the development of new products, to an easier incorporation of renewable energy in the production system and/or to the creation of connections with other fields. This results of emerging technologies can be associated with increased levels of diversity and connectedness in the production system. From a system perspectives in this same way, the management of emerging technologies can lead to a more resilient system. <br />
<br />
The collection of technologies presented in this section can be used for processes intensification or emerging technologies. It depends on the management of the implementation of them.<br />
<br />
<br />
<br />
===Reference===<br />
<br />
*This section is based on the Thesis for obtaining the Master of Science degree on Industrial Ecology of Francisco Méndez at the University of Graz in collaboration with TU GRAZ (MIND Erasmus Mundus Programme).. A link to the whole full document is provided.<br />
<br />
<br />
<br />
<br />
<br />
Back to [[Subsection DA food|EFFICENCY FINDER OF FOOD INDUSTRY]]</div>Chiphttp://wiki.zero-emissions.at/index.php?title=File:Information_content_of_technology_description.jpg&diff=231178File:Information content of technology description.jpg2015-07-20T08:59:52Z<p>Chip: </p>
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<div></div>Chiphttp://wiki.zero-emissions.at/index.php?title=Emerging_technologies_%26_Process_intensification&diff=231177Emerging technologies & Process intensification2015-07-20T08:42:07Z<p>Chip: </p>
<hr />
<div>Back to [[Subsection DA food|EFFICENCY FINDER OF FOOD INDUSTRY]]<br />
<br />
<br />
===General information===<br />
<br />
Food is vital and the processing of food has been essential since the beginning of humankind as known today. In the last 50 years, revolutionary developments have been taking place in the food processing industry and new technologies are emerging continuously towards safer food, with better taste and with an each time more relevant nutritional content. In the same way, new challenges emerge in the sector coming from a growing global population and its highly diverse demands. The security of the food supply is fundamental and one of the main treats to this supply lies on the dependency on non-renewable energy sources that additionally contribute to an acceleration of the climate change on which the base of food lies. In this project, a collection of emerging technologies is presented with a potentially large range of application in the food processing industry. Non thermal emergent technologies (high pressure processing, ultrasound, etc.) are found with a low level of intervention on food and with a broad range of application enabling great potential towards minimal processing of food using less energy and potentially diversifying the energy sources. All the emergent technologies found have an edge on conventional technologies that may enable their substitution or important synergies towards a faster processing, higher quality or the development of new food products. <br />
<br />
New technologies can lead towards different critical directions in the development of an industrial system (Process intensification or emergent technologies), therefore the implementation and management of the implantation of the technology is fundamental in order to achieve the set goals. <br />
<br />
For each typical process, a brief description of the applications of different emerging technologies is made. For each technology there is a link to the detailed sheet containing an overview of the technology starting with the brief historical origin of the technology and its main advantages and disadvantages. Then the scientific base of the technology, the natural principles and phenomena involved. Following, the description of the application on the different unit operations is made. Finally, there is an energy potential section about the findings regarding energy savings and change in the energy system. <br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
The development of the industrial ecosystem is in great part the development of its technology. It is proposed two ways to proceed beyond the best available techniques in the processing industry, process Intensification and Emerging Technologies implementation.<br />
<br />
<br />
<br />
===Emerging technologies (ET)===<br />
<br />
Emerging technologies are those technical innovations in which technologies considered previously from distinct fields are converging towards a stronger inter-connections and similar goals. An emerging technology can be the case of a mature technology on certain field that finds new applications in another field. The development of the emerging technology in the new field can capitalize on the maturity of the same technology in the other field creating an effective close to market situation. All the emerging technologies in this work has this characteristic explicitly pointed out in the first section of the technology format.<br />
<br />
In the case of emerging technologies for the food processing industry there are two main categories, thermal and non-thermal. The thermal ET is a technology that involve directly thermal energy in order to achieve the goal of the process. The effect of this category of emerging technology is related to improve limiting factor of the production process or fully overcome the limiting factors. <br />
<br />
Non-thermal Emerging Technologies fulfil the unit operation goal using a different forms of energy or procedures that do not involve thermal energy directly, usually replacing heat leading often to lower process temperature levels. They include membrane processes, micro or radio frequency waves, pulsating method, inductive and resistive heating methods, ultrasound, ultraviolet light and other irradiation technologies, high pressure processing technologies, etc. As a result, thermal degradation of the product due to high temperatures and an improved solar thermal integration can be further reached, since the panels work more efficiently at lower temperatures<br />
<br />
<br />
<br />
===Process intensification (PI)===<br />
<br />
The goal of PI is to achieve optimal function of the process. Four basic principles are taken into account:<br />
<br />
*Maximize the effectiveness of intra-and intermolecular events<br />
*Give each molecule the same processing experience<br />
*Optimize the driving forces on every scale and maximize the specific areas to which those driving forces apply<br />
*Maximize the synergistic effects from events and partial processes.<br />
<br />
<br />
By the use of emerging technologies limiting factors can be overcome making the space for a great improvement in process intensification. This leads to more efficient processes that exploit the synergies between processes and targeted process control, producing much more with much less.<br />
<br />
<br />
Examples of new technologies applied to process intensification are: <br />
<br />
*A micro-structured device can be used for reaction, heat exchange, mixing, separation (microchannel reactor)<br />
*Microwave irradiation can be used for reaction, product engineering, polymer processing (e.g. curing, welding), food processing (e.g. pasteurization, drying)<br />
*A Rotating Packed Bed can be used for reaction, distillation, absorption, stripping and nano-product formation (precipitation)<br />
<br />
<br />
<br />
===Integrated technology development===<br />
<br />
Very often emerging technologies and process intensification are vaguely separated or even mixed. Given the insights from the systems approach for industrial development and sustainability, the two main factors for the development of a system can be associated to emerging technologies and process intensification respectively, this is to the development of an industrial system in the same way that general development of a system.<br />
<br />
Comparing the two possibilities for technology development (process intensification and emerging technologies) with the main parameters of systems sustainability development in the literature (efficiency and resilience), it can be observe that processes intensification is oriented towards efficiency and emerging technologies have a higher potential to build resilience in the system. <br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
The traditional focus of technology development is oriented towards improving the efficiency of the production processes with little or no formal space for resilience. As the system sustainability studies have shown, the relevance of the resilience has a major role in keeping a natural system running and reaching the “windows of vitality”. The technology development based on emerging technologies may have a major role in the developing of a sustainable industry. <br />
<br />
Emerging technologies can enable results that do not lead to direct efficiency improvements. These results can lead to improvements in the flexibility of the production processes, to the development of new products, to an easier incorporation of renewable energy in the production system and/or to the creation of connections with other fields. This results of emerging technologies can be associated with increased levels of diversity and connectedness in the production system. From a system perspectives in this same way, the management of emerging technologies can lead to a more resilient system. <br />
<br />
The collection of technologies presented in this section can be used for processes intensification or emerging technologies. It depends on the management of the implementation of them.<br />
<br />
<br />
<br />
===Reference===<br />
<br />
*This section is based on the Thesis for obtaining the Master of Science degree on Industrial Ecology of Francisco Méndez at the University of Graz in collaboration with TU GRAZ (MIND Erasmus Mundus Programme).. A link to the whole full document is provided.<br />
<br />
<br />
<br />
<br />
<br />
Back to [[Subsection DA food|EFFICENCY FINDER OF FOOD INDUSTRY]]</div>Chiphttp://wiki.zero-emissions.at/index.php?title=Emerging_technologies_%26_Process_intensification&diff=231176Emerging technologies & Process intensification2015-07-20T08:32:26Z<p>Chip: </p>
<hr />
<div>Back to [[Subsection DA food|EFFICENCY FINDER OF FOOD INDUSTRY]]<br />
<br />
<br />
===General information===<br />
<br />
Food is vital and the processing of food has been essential since the beginning of humankind as known today. In the last 50 years, revolutionary developments have been taking place in the food processing industry and new technologies are emerging continuously towards safer food, with better taste and with an each time more relevant nutritional content. In the same way, new challenges emerge in the sector coming from a growing global population and its highly diverse demands. The security of the food supply is fundamental and one of the main treats to this supply lies on the dependency on non-renewable energy sources that additionally contribute to an acceleration of the climate change on which the base of food lies. In this project, a collection of emerging technologies is presented with a potentially large range of application in the food processing industry. Non thermal emergent technologies (high pressure processing, ultrasound, etc.) are found with a low level of intervention on food and with a broad range of application enabling great potential towards minimal processing of food using less energy and potentially diversifying the energy sources. All the emergent technologies found have an edge on conventional technologies that may enable their substitution or important synergies towards a faster processing, higher quality or the development of new food products. <br />
<br />
New technologies can lead towards different critical directions in the development of an industrial system (Process intensification or emergent technologies), therefore the implementation and management of the implantation of the technology is fundamental in order to achieve the set goals. <br />
<br />
For each typical process, a brief description of the applications of different emerging technologies is made. For each technology there is a link to the detailed sheet containing an overview of the technology starting with the brief historical origin of the technology and its main advantages and disadvantages. Then the scientific base of the technology, the natural principles and phenomena involved. Following, the description of the application on the different unit operations is made. Finally, there is an energy potential section about the findings regarding energy savings and change in the energy system. <br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
The development of the industrial ecosystem is in great part the development of its technology. It is proposed two ways to proceed beyond the best available techniques in the processing industry, process Intensification and Emerging Technologies implementation.<br />
<br />
<br />
<br />
===Emerging technologies (ET)===<br />
<br />
Emerging technologies are those technical innovations in which technologies considered previously from distinct fields are converging towards a stronger inter-connections and similar goals. An emerging technology can be the case of a mature technology on certain field that finds new applications in another field. The development of the emerging technology in the new field can capitalize on the maturity of the same technology in the other field creating an effective close to market situation. All the emerging technologies in this work has this characteristic explicitly pointed out in the first section of the technology format.<br />
In the case of emerging technologies for the food processing industry there are two main categories, thermal and non-thermal. The thermal ET is a technology that involve directly thermal energy in order to achieve the goal of the process. The effect of this category of emerging technology is related to improve limiting factor of the production process or fully overcome the limiting factors. <br />
Non-thermal Emerging Technologies fulfil the unit operation goal using a different forms of energy or procedures that do not involve thermal energy directly, usually replacing heat leading often to lower process temperature levels. They include membrane processes, micro or radio frequency waves, pulsating method, inductive and resistive heating methods, ultrasound, ultraviolet light and other irradiation technologies, high pressure processing technologies, etc. As a result, thermal degradation of the product due to high temperatures and an improved solar thermal integration can be further reached, since the panels work more efficiently at lower temperatures<br />
<br />
<br />
<br />
===Process intensification (PI)===<br />
<br />
The goal of PI is to achieve optimal function of the process. Four basic principles are taken into account:<br />
• Maximize the effectiveness of intra-and intermolecular events<br />
• Give each molecule the same processing experience<br />
• Optimize the driving forces on every scale and maximize the specific areas to which those driving forces apply<br />
• Maximize the synergistic effects from events and partial processes.<br />
<br />
By the use of emerging technologies limiting factors can be overcome making the space for a great improvement in process intensification. This leads to more efficient processes that exploit the synergies between processes and targeted process control, producing much more with much less.<br />
Examples of new technologies applied to process intensification are: <br />
• A micro-structured device can be used for reaction, heat exchange, mixing, separation (microchannel reactor)<br />
• Microwave irradiation can be used for reaction, product engineering, polymer processing (e.g. curing, welding), food processing (e.g. pasteurization, drying)<br />
• A Rotating Packed Bed can be used for reaction, distillation, absorption, stripping and nano-product formation (precipitation)<br />
<br />
<br />
<br />
===Integrated technology development===<br />
<br />
Very often emerging technologies and process intensification are vaguely separated or even mixed. Given the insights from the systems approach for industrial development and sustainability, the two main factors for the development of a system can be associated to emerging technologies and process intensification respectively, this is to the development of an industrial system in the same way that general development of a system.<br />
Comparing the two possibilities for technology development (process intensification and emerging technologies) with the main parameters of systems sustainability development in the literature (efficiency and resilience), it can be observe that processes intensification is oriented towards efficiency and emerging technologies have a higher potential to build resilience in the system. <br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
The traditional focus of technology development is oriented towards improving the efficiency of the production processes with little or no formal space for resilience. As the system sustainability studies have shown, the relevance of the resilience has a major role in keeping a natural system running and reaching the “windows of vitality”. The technology development based on emerging technologies may have a major role in the developing of a sustainable industry. <br />
Emerging technologies can enable results that do not lead to direct efficiency improvements. These results can lead to improvements in the flexibility of the production processes, to the development of new products, to an easier incorporation of renewable energy in the production system and/or to the creation of connections with other fields. This results of emerging technologies can be associated with increased levels of diversity and connectedness in the production system. From a system perspectives in this same way, the management of emerging technologies can lead to a more resilient system. <br />
The collection of technologies presented in this section can be used for processes intensification or emerging technologies. It depends on the management of the implementation of them.<br />
<br />
<br />
<br />
===Reference===<br />
<br />
*This section is based on the Thesis for obtaining the Master of Science degree on Industrial Ecology of Francisco Méndez at the University of Graz in collaboration with TU GRAZ (MIND Erasmus Mundus Programme).. A link to the whole full document is provided.<br />
<br />
<br />
<br />
<br />
<br />
Back to [[Subsection DA food|EFFICENCY FINDER OF FOOD INDUSTRY]]</div>Chiphttp://wiki.zero-emissions.at/index.php?title=Microwaves&diff=231161Microwaves2015-06-03T10:59:42Z<p>Chip: </p>
<hr />
<div>Back to [[Subsection DA food|EFFICIENCY FINDER OF FOOD INDUSTRY]]<br />
<br />
<br />
Microwaves heating<br />
<br />
<br />
===General Information===<br />
<br />
====Overview====<br />
<br />
The development of the microwaves technology for the food industry can capitalize on the current development of microwave technologies in telecommunications, radio frequencies and electricity (Cambridge University Press 2015; Mukherjee 2015).<br />
The boom of microwave ovens (house level) and fast food preference enabled the market of cheap magnetrons (main component of the ovens). (Scaman, Durance, Drummond & Sun 2014)<br />
<br />
Heat and mass transfer data of the food products has important potential for the expansion of this technology (Ozkoc, Sumnu & Sahin 2014)<br />
<br />
<br />
====Advantages==== <br />
<br />
*Rapid processing. The operation temperature is reached faster than in conventional processes. Combination with conventional heating can enhance the heating homogeneity (Muredzi, 2012).<br />
*Potential in software use for tailored microwaves profile applications.<br />
*More controllable processes. <br />
<br />
(Scaman, Durance, Drummond & Sun 2014)<br />
<br />
<br />
====Disadvantages==== <br />
<br />
*The effective heating process vary with the dialectic uniformity of material. This means that some parts of the food may reach a too high temperature when others just reach the needed one (Muredzi, 2012). <br />
*High sensitivity to process parameters (potential deviations). Extensive experimentation to correct deviations is also needed.<br />
*Metallic materials are not suitable to be processed. <br />
*Complete reprocessing is needed to handle under processed material. <br />
<br />
(Muredzi, 2012)<br />
<br />
<br />
====Base====<br />
<br />
*Use of electromagnetic waves to produce heat in a material (2450 MHz and 915 MHz typically for industry) (Muredzi, 2012). Microwaves are electromagnetic radiation from 1mm to 1m wavelength and frequencies from 300 MHz to 300 GHz. (Scaman, Durance, Drummond & Sun 2014).<br />
*Dipolar rotation and ionic conduction mechanisms allows the transformation of electromagnetic energy to heat. (Ozkoc, Sumnu & Sahin 2014).<br />
*Dielectric and ionic properties of food are crucial parameters to identify the potential of microwave heating for a specific product. Water, as a polar molecule, is affected by the microwaves generating an oscillation movement that it is the main source of heat in food matter due to the abundance and the polarity compared with organic compounds. (Muredzi, 2012)<br />
*A dielectric constant shows the level of a material to store microwave energy and a dielectric loss factor measures the ability of the material to dissipate the microwave as heat. (Ozkoc, Sumnu & Sahin 2014). Dielectric constants of food decreases as the content of moisture decrease and with temperature itself unless the material is below the freezing point of water. (Scaman, Durance, Drummond & Sun 2014) <br />
*Also the volumetric heating or the capacity of the food to absorb the heat is highly relevant as a base of the technology. (Ozkoc, Sumnu & Sahin 2014)<br />
*Heat and mass transfer phenomena: the change in temperature is governed by the convective heat gain or loss, the radiative heat transfer and the evaporative heat loss. The surface of the material is colder than inside due to surface phenomena as evaporation, contrary to conventional heating in which the higher temperature is in the contact with the external hot surface source of the heat (Ozkoc, Sumnu & Sahin 2014). <br />
*The role of water transfer inside and outside the material are critical process regarding the quality of the food (Muredzi, 2012). The relaxation time is the time taken to a molecule to reach a disordered state after the microwave field that it was alienated with is removed. This occurs in the molecules of water bound in a Hydrogen bounded network. Water bound to proteins or carbohydrates or in ice form is hindered form this relaxation (Scaman, Durance, Drummond & Sun 2014).<br />
*The capacity of reflection of microwaves in some materials is also important. (Scaman, Durance, Drummond & Sun 2014)<br />
<br />
<br />
<br />
===Description of techniques===<br />
<br />
There are several processing factors to be taken into account for the application of the technique. One of the most important is the location of the coldest point in the material depending on composition (ionic content, moisture, density, and specific heat). The shape and size of the food are also relevant. The frequency of the microwaves and the applicator oven design are important factors too. Processing time is also a factor, as the temperature rises, the location of the coldest point may shift (magnitude time temperature) (Muredzi, 2012).<br />
<br />
There are some solutions to avoid not uniform heating issues of the technology: combined microwave heating, controlling food size and geometry, the use of pulsed microwave heating, process and food specific microwave oven design, the use of lower microwave power in solely and combined applications. Variable frequency microwave processing oven are possible and can enable phase control microwave processing.<br />
<br />
<br />
[[File: <br />
<br />
<br />
Figure Cross-section of a Magnetron (Ozkoc, Sumnu & Sahin 2014, p.430)<br />
<br />
<br />
<br />
===Changes in process (Operation Unit Applications)===<br />
<br />
====Cooking and boiling====<br />
<br />
*The technology enables short heating times. The air around the processing food is not heated, the condensation of vaporized water is easier as the air is easier to saturate enabling liquid water into the food avoiding crisping reactions. <br />
<br />
*Combination with infrared radiation and other thermal techniques represent a great synergy. It reduce the processing time while retaining the level of quality compared with conventional processes. Promising research regarding Cake and bread cooking has been made. Products should be baked at the lowest possible microwave power and the highest halogen lamp power (limited by change in surface color and quality level affects) in order to have conventional levels of quality or better in the shortest period of time.<br />
<br />
*Depending of the type of food, there are important quality problems that can appear regarding firm and tough texture, rapid staling, lack of color and crust formation and a dry product.<br />
<br />
*Browning is an issue for microwave cooking but with jet Impregnation (high speed convention heating) combined with the technology provide brown color and crisp in microwave baked products. <br />
<br />
(Ozkoc, Sumnu & Sahin 2014)<br />
<br />
<br />
====Sterilization====<br />
<br />
*The technology enables an improved uniformity of heating for in-package sterilization. A microwave power profile optimized for the package is possible. <br />
*One of the most promising techniques is rotating and oscillating product surrounded by an absorption medium. <br />
*There is a promising 915 MHz single mode sterilization for processing packaged food. The food is immersed in pressurised hot water simultaneously heated by microwaves. 5-8 min processing for safe and high quality food. Especially good for not homogeneous food. (Ozkoc, Sumnu & Sahin 2014).<br />
*Major issues: enhanced edge heating may happen. The complex, expensive, non-uniformity of heating. Unfavorable economics when compared with frozen food processing in the USA. <br />
<br />
(Muredzi, 2012)<br />
<br />
<br />
====Pasteurization====<br />
<br />
*Pasteurization processes with microwave technology has a special relevance for solid and semi-solid materials in terms of pasteurization and sterilization avoiding high levels of degradation. (Muredzi, 2012)<br />
*The technology has been on and off for over 30 years, mainly in the industries of yoghurt and milk. (Muredzi, 2012)<br />
*It is effective in the destruction of microorganisms or inactivation of enzymes through its thermal effect (Ozkoc, Sumnu & Sahin 2014)<br />
*Effects on microorganisms: Temperature inactivation (similar to conventional thermal processing), electroporation, cell membrane rupture and cell lysis due to electromagnetic field coupling. (Muredzi, 2012)<br />
*The not thermal effects of microwaves have been reported to add to the inactivation opening possibilities for cold processing. Longer recovery of injured microorganism due to the damage of RNA caused by the microwaves. Reported microorganism kills at sub lethal temperatures due to potential magnification of thermal effects. (Muredzi, 2012)<br />
*Synergic effects with conventional heating is expected to be more than the sum of the separated effects due to emerging non thermal phenomena. (Muredzi, 2012)<br />
*There are resistant organism to the technology as Bacillus Cereous, Listeria Monocytogenes, among others. (Muredzi, 2012)<br />
*Continuous flow microwave pasteurization is used for apple cider and packaged acidified vegetables. (Ozkoc, Sumnu & Sahin 2014)<br />
<br />
<br />
Cases:<br />
<br />
Listeria monocytogenes inactivation kinetics under microwave and conventional thermal processing in a kiwifruit puree<br />
<br />
Innovative Food Science & Emerging Technologies, Volume 22, April 2014, Pages 131-136<br />
<br />
María Benlloch-Tinoco, María Consuelo Pina-Pérez, Nuria Martínez-Navarrete, Dolores Rodrigo<br />
<br />
<br />
====Blanching==== <br />
<br />
*The technology enables faster processing and better quality avoiding addition of water and enabling higher nutritional value. <br />
*Potential off flavor in Peanuts processing, the problem of high internal temperature degradation and the enabling of undesired chemical reactions are important issues.<br />
<br />
(Ozkoc, Sumnu & Sahin 2014)<br />
<br />
<br />
Case:<br />
<br />
Comparison study of conventional hot-water and microwave blanching on quality of green beans<br />
<br />
Innovative Food Science & Emerging Technologies, Volume 20, October 2013, Pages 191-197<br />
<br />
Luis M. Ruiz-Ojeda, Francisco J. Peñas<br />
<br />
<br />
====Extraction====<br />
<br />
*The technology enables rapid heating of the solvent and sample, reducing the solvent use and the processing time. A higher extraction rate becomes possible. This is based on a volume expansion at micro scale leading to explosions at cellular level, making easier the diffusion processes or mass transfer.<br />
<br />
*A wider range of solvent can be used (less reliance on chemical affinity) <br />
<br />
*Extraction of targeted compounds becomes a possibility. Solvent free micro wave extraction has been developed by the combination with dry distillation at atmospheric pressure. It was used in essential oils extraction from aromatic herbs. A more simply, economically, quickly way than conventional method. Promising synergies with ultrasonic technology.<br />
<br />
(Ozkoc, Sumnu & Sahin 2014)<br />
<br />
<br />
Recent Case:<br />
<br />
Contribution of microwaves or ultrasonics on carvone and limonene recovery from dill fruits (Anethum graveolens L.)<br />
<br />
Innovative Food Science & Emerging Technologies, Volume 17, January 2013, Pages 114-119<br />
<br />
Smain Chemat, Erik D.C. Esveld<br />
<br />
<br />
====Drying====<br />
<br />
*The technology enables reduced drying time and minor product degradation. It is suitable for high moisture content products.<br />
<br />
*Drying rate can be controllable by ration of microwave power and the water content in food. The drying process has 3 main regions: Increasing rate region (reaching boiling point), constant rate region (water driven free off) and falling rate region (remove water) <br />
<br />
*Better retention of flavor, colors, nutrients or other biologically active chemicals than conventionally is possible.<br />
<br />
*Dehydration cost a function of costs, labor, energy cost and efficiency. Relevant enhanced benefits combined with thermal method. (Scaman, Durance, Drummond & Sun 2014)<br />
<br />
*Capacity to create new products or products with unique characteristics.<br />
<br />
*Main issues: high initial capital investment is needed, textural damage due to rapid mass transport is possible. Changes in dialect properties with temperature hinder the extensive commercial application. (Ozkoc, Sumnu & Sahin 2014)<br />
<br />
*Rate of power form 800 w to 425 W. Limitation by the microwave power density (W/kg) (too much leads to arching or plasma discharge, >10,000 W/Kg) and the microwave penetration level. <br />
<br />
*Vacuum operation: Converting electromagnetic energy into heat inside the material using vacuum to keep a low temperature leading to an improved product quality. Higher re hydration rates are also possible.<br />
<br />
*Freeze drying, time reduction by 75%. Main factors: electric field strength, chamber pressure (++) and sample size. (Scaman, Durance, Drummond & Sun 2014)<br />
<br />
*Main issues: high initial capital investment is needed, textural damage due to rapid mass transport is possible. Changes in dialect properties with temperature hinder the extensive commercial application. (Ozkoc, Sumnu & Sahin 2014)<br />
<br />
*The technology combined with fluidized bed solve the problem of heating homogeneity with even better color quality plus up to 90% drying time reduction. Spouted bed combination shows good performance at 3.5 W/g and air temperature of 50°C. (Ozkoc, Sumnu & Sahin 2014)<br />
<br />
*Microwave heated air in agricultural crops is a promising application. Vacuum impregnation and osmotic dehydration prior to hot air microwave in fruit preservation is becoming widespread for reducing energy consumption, improving the quality and extending the shelf life. <br />
<br />
(Ozkoc, Sumnu & Sahin 2014)<br />
<br />
<br />
Recent cases:<br />
<br />
Microwave-drying of sliced mushroom. Analysis of temperature control and pressure<br />
<br />
Innovative Food Science & Emerging Technologies, Volume 11, Issue 4, October 2010, Pages 652-660<br />
<br />
J.I. Lombraña, R. Rodríguez, U. Ruiz<br />
<br />
<br />
Modelling of dehydration-rehydration of orange slices in combined microwave/air drying<br />
<br />
Innovative Food Science & Emerging Technologies, Volume 4, Issue 2, June 2003, Pages 203-209<br />
<br />
G.Ruı́z Dı́az, J. Martı́nez-Monzó, P. Fito, A. Chiralt<br />
<br />
<br />
====Thawing====<br />
<br />
*The technology enables a minimization of microbial growth and accelerated the process. <br />
*Some issues: Chemical deterioration, excessive drip loss and dehydration by reducing the process time. There are also issues of uneven or runaway heating (some parts cooked, some still frozen). <br />
*There are successful cases for Sauces. <br />
*Mathematical models improvements are promising.<br />
<br />
(Ozkoc, Sumnu & Sahin 2014)<br />
<br />
<br />
Recent Case:<br />
<br />
Factors affecting the thawing characteristics and energy consumption of frozen pork tenderloin meat using high-voltage electrostatic<br />
<br />
Innovative Food Science & Emerging Technologies, Volume 22, April 2014, Pages 110-115<br />
<br />
Xiangli He, Rui Liu, Eizo Tatsumi, Satoru Nirasawa, Haijie Liu<br />
<br />
<br />
====Cooling, chilling and cold stabilization====<br />
<br />
*The mechanical and biochemical stress caused by the ice leads to irreversible tissue damage. The application of electric and magnetic effects has been identified as a possible means to reduce the size of ice crystals during freezing of biological tissues. <br />
*The technology enables a reduction on the size of the crystals (60%) leading to a better conservation quality of the food.<br />
*Results show that the size of the formed ice crystals can be significantly reduced during microwave assisted freezing leading to a lower damage on the microstructure of meat.<br />
<br />
(Xanthakis, Le-Bail, Ramaswamy, 2014)<br />
<br />
<br />
<br />
===Energy Savings===<br />
<br />
*Lower energy use due to the minimizing of processing time (Muredzi, 2012)<br />
<br />
*Vacuum impregnation and osmotic dehydration prior to hot air microwave in fruit preservation become widespread for reducing energy consumption, improving the quality and extending the shelf life. (Ozkoc, Sumnu & Sahin 2014)<br />
<br />
<br />
<br />
===Change in Energy Distribution===<br />
<br />
*Change thermal energy for electricity.<br />
*More electric power generations, enhanced variety of options for electric power sources of energy.<br />
<br />
<br />
<br />
===References===<br />
<br />
*Muredzi, P. (2012) 'Chapter 8: Microwaves and radiofrequency processing', in Aleman, M. (ed.) Emerging Non-thermal Food Processing Technologies. USA: CBH books, pp. 167-194.<br />
*Ozkoc S., Sumnu G., Sahin S. (2014) 'Part IV: Alternative thermal processing: Chapter 20 Recent Development in Microwave Heating', in Sun, D. (ed.)Emerging Tehcnologies for Food Processing. UK: Academic Press, pp. 361-377.<br />
*Scaman C., Durance, T., Drummond, L., Sun D. (2014) 'Part IV: Alternative thermal processing: Chapter 23 Combined Microwave Vacumm Drying, in Sun, D. (ed.)Emerging Tehcnologies for Food Processing. UK: Academic Press, pp. 427-441.<br />
*Cambridge University Press (2015) International Journal of Microwave and Wireless Technologies, Available at: http://journals.cambridge.org/action/displayJournal?jid=MRF (Accessed: 14th March 2015).<br />
*Mukherjee, S. (2015) Microwaves—a journey in reshaping world technology, Available at: http://www.ieeeghn.org/wiki/images/6/6b/Mukherjee.pdf (Accessed: 13th March 2015).<br />
*Xanthakis, A., Le-Bail, A., Ramaswamy, H. (2014) 'Development of an innovative microwave assisted food freezing process ', Innovative Food Science & Emerging Technologies, 26(December), pp. 176-181.<br />
<br />
<br />
<br />
<br />
<br />
Back to [[Subsection DA food|EFFICIENCY FINDER OF FOOD INDUSTRY]]</div>Chiphttp://wiki.zero-emissions.at/index.php?title=Microwaves&diff=231160Microwaves2015-06-03T10:58:51Z<p>Chip: </p>
<hr />
<div>Back to [[Subsection DA food|EFFICIENCY FINDER OF FOOD INDUSTRY]]<br />
<br />
<br />
Microwaves heating<br />
<br />
<br />
===General Information===<br />
<br />
====Overview====<br />
<br />
The development of the microwaves technology for the food industry can capitalize on the current development of microwave technologies in telecommunications, radio frequencies and electricity (Cambridge University Press 2015; Mukherjee 2015).<br />
The boom of microwave ovens (house level) and fast food preference enabled the market of cheap magnetrons (main component of the ovens). (Scaman, Durance, Drummond & Sun 2014)<br />
<br />
Heat and mass transfer data of the food products has important potential for the expansion of this technology (Ozkoc, Sumnu & Sahin 2014)<br />
<br />
<br />
====Advantages==== <br />
<br />
*Rapid processing. The operation temperature is reached faster than in conventional processes. Combination with conventional heating can enhance the heating homogeneity (Muredzi, 2012).<br />
*Potential in software use for tailored microwaves profile applications.<br />
*More controllable processes. <br />
<br />
(Scaman, Durance, Drummond & Sun 2014)<br />
<br />
<br />
====Disadvantages==== <br />
<br />
*The effective heating process vary with the dialectic uniformity of material. This means that some parts of the food may reach a too high temperature when others just reach the needed one (Muredzi, 2012). <br />
*High sensitivity to process parameters (potential deviations). Extensive experimentation to correct deviations is also needed.<br />
*Metallic materials are not suitable to be processed. <br />
*Complete reprocessing is needed to handle under processed material. <br />
<br />
(Muredzi, 2012)<br />
<br />
<br />
====Base====<br />
<br />
*Use of electromagnetic waves to produce heat in a material (2450 MHz and 915 MHz typically for industry) (Muredzi, 2012). Microwaves are electromagnetic radiation from 1mm to 1m wavelength and frequencies from 300 MHz to 300 GHz. (Scaman, Durance, Drummond & Sun 2014).<br />
*Dipolar rotation and ionic conduction mechanisms allows the transformation of electromagnetic energy to heat. (Ozkoc, Sumnu & Sahin 2014).<br />
*Dielectric and ionic properties of food are crucial parameters to identify the potential of microwave heating for a specific product. Water, as a polar molecule, is affected by the microwaves generating an oscillation movement that it is the main source of heat in food matter due to the abundance and the polarity compared with organic compounds. (Muredzi, 2012)<br />
*A dielectric constant shows the level of a material to store microwave energy and a dielectric loss factor measures the ability of the material to dissipate the microwave as heat. (Ozkoc, Sumnu & Sahin 2014). Dielectric constants of food decreases as the content of moisture decrease and with temperature itself unless the material is below the freezing point of water. (Scaman, Durance, Drummond & Sun 2014) <br />
*Also the volumetric heating or the capacity of the food to absorb the heat is highly relevant as a base of the technology. (Ozkoc, Sumnu & Sahin 2014)<br />
*Heat and mass transfer phenomena: the change in temperature is governed by the convective heat gain or loss, the radiative heat transfer and the evaporative heat loss. The surface of the material is colder than inside due to surface phenomena as evaporation, contrary to conventional heating in which the higher temperature is in the contact with the external hot surface source of the heat (Ozkoc, Sumnu & Sahin 2014). <br />
*The role of water transfer inside and outside the material are critical process regarding the quality of the food (Muredzi, 2012). The relaxation time is the time taken to a molecule to reach a disordered state after the microwave field that it was alienated with is removed. This occurs in the molecules of water bound in a Hydrogen bounded network. Water bound to proteins or carbohydrates or in ice form is hindered form this relaxation (Scaman, Durance, Drummond & Sun 2014).<br />
*The capacity of reflection of microwaves in some materials is also important. (Scaman, Durance, Drummond & Sun 2014)<br />
<br />
<br />
<br />
===Description of techniques===<br />
<br />
There are several processing factors to be taken into account for the application of the technique. One of the most important is the location of the coldest point in the material depending on composition (ionic content, moisture, density, and specific heat). The shape and size of the food are also relevant. The frequency of the microwaves and the applicator oven design are important factors too. Processing time is also a factor, as the temperature rises, the location of the coldest point may shift (magnitude time temperature) (Muredzi, 2012).<br />
<br />
There are some solutions to avoid not uniform heating issues of the technology: combined microwave heating, controlling food size and geometry, the use of pulsed microwave heating, process and food specific microwave oven design, the use of lower microwave power in solely and combined applications. Variable frequency microwave processing oven are possible and can enable phase control microwave processing.<br />
<br />
<br />
[[File: <br />
<br />
<br />
Figure Cross-section of a Magnetron (Ozkoc, Sumnu & Sahin 2014, p.430)<br />
<br />
<br />
<br />
===Changes in process (Operation Unit Applications)===<br />
<br />
====Cooking and boiling====<br />
<br />
*The technology enables short heating times. The air around the processing food is not heated, the condensation of vaporized water is easier as the air is easier to saturate enabling liquid water into the food avoiding crisping reactions. <br />
<br />
*Combination with infrared radiation and other thermal techniques represent a great synergy. It reduce the processing time while retaining the level of quality compared with conventional processes. Promising research regarding Cake and bread cooking has been made. Products should be baked at the lowest possible microwave power and the highest halogen lamp power (limited by change in surface color and quality level affects) in order to have conventional levels of quality or better in the shortest period of time.<br />
<br />
*Depending of the type of food, there are important quality problems that can appear regarding firm and tough texture, rapid staling, lack of color and crust formation and a dry product.<br />
<br />
*Browning is an issue for microwave cooking but with jet Impregnation (high speed convention heating) combined with the technology provide brown color and crisp in microwave baked products. <br />
<br />
(Ozkoc, Sumnu & Sahin 2014)<br />
<br />
<br />
====Sterilization====<br />
<br />
*The technology enables an improved uniformity of heating for in-package sterilization. A microwave power profile optimized for the package is possible. <br />
*One of the most promising techniques is rotating and oscillating product surrounded by an absorption medium. <br />
*There is a promising 915 MHz single mode sterilization for processing packaged food. The food is immersed in pressurised hot water simultaneously heated by microwaves. 5-8 min processing for safe and high quality food. Especially good for not homogeneous food. (Ozkoc, Sumnu & Sahin 2014).<br />
*Major issues: enhanced edge heating may happen. The complex, expensive, non-uniformity of heating. Unfavorable economics when compared with frozen food processing in the USA. <br />
<br />
(Muredzi, 2012)<br />
<br />
<br />
====Pasteurization====<br />
<br />
*Pasteurization processes with microwave technology has a special relevance for solid and semi-solid materials in terms of pasteurization and sterilization avoiding high levels of degradation. (Muredzi, 2012)<br />
*The technology has been on and off for over 30 years, mainly in the industries of yoghurt and milk. (Muredzi, 2012)<br />
*It is effective in the destruction of microorganisms or inactivation of enzymes through its thermal effect (Ozkoc, Sumnu & Sahin 2014)<br />
*Effects on microorganisms: Temperature inactivation (similar to conventional thermal processing), electroporation, cell membrane rupture and cell lysis due to electromagnetic field coupling. (Muredzi, 2012)<br />
*The not thermal effects of microwaves have been reported to add to the inactivation opening possibilities for cold processing. Longer recovery of injured microorganism due to the damage of RNA caused by the microwaves. Reported microorganism kills at sub lethal temperatures due to potential magnification of thermal effects. (Muredzi, 2012)<br />
*Synergic effects with conventional heating is expected to be more than the sum of the separated effects due to emerging non thermal phenomena. (Muredzi, 2012)<br />
*There are resistant organism to the technology as Bacillus Cereous, Listeria Monocytogenes, among others. (Muredzi, 2012)<br />
*Continuous flow microwave pasteurization is used for apple cider and packaged acidified vegetables. (Ozkoc, Sumnu & Sahin 2014)<br />
<br />
<br />
Cases:<br />
<br />
Listeria monocytogenes inactivation kinetics under microwave and conventional thermal processing in a kiwifruit puree<br />
<br />
Innovative Food Science & Emerging Technologies, Volume 22, April 2014, Pages 131-136<br />
<br />
María Benlloch-Tinoco, María Consuelo Pina-Pérez, Nuria Martínez-Navarrete, Dolores Rodrigo<br />
<br />
<br />
====Blanching==== <br />
<br />
*The technology enables faster processing and better quality avoiding addition of water and enabling higher nutritional value. <br />
*Potential off flavor in Peanuts processing, the problem of high internal temperature degradation and the enabling of undesired chemical reactions are important issues.<br />
<br />
(Ozkoc, Sumnu & Sahin 2014)<br />
<br />
<br />
Case:<br />
<br />
Comparison study of conventional hot-water and microwave blanching on quality of green beans<br />
<br />
Innovative Food Science & Emerging Technologies, Volume 20, October 2013, Pages 191-197<br />
<br />
Luis M. Ruiz-Ojeda, Francisco J. Peñas<br />
<br />
<br />
====Extraction====<br />
<br />
*The technology enables rapid heating of the solvent and sample, reducing the solvent use and the processing time. A higher extraction rate becomes possible. This is based on a volume expansion at micro scale leading to explosions at cellular level, making easier the diffusion processes or mass transfer.<br />
<br />
*A wider range of solvent can be used (less reliance on chemical affinity) <br />
<br />
*Extraction of targeted compounds becomes a possibility. Solvent free micro wave extraction has been developed by the combination with dry distillation at atmospheric pressure. It was used in essential oils extraction from aromatic herbs. A more simply, economically, quickly way than conventional method. Promising synergies with ultrasonic technology.<br />
<br />
(Ozkoc, Sumnu & Sahin 2014)<br />
<br />
<br />
Recent Case:<br />
<br />
Contribution of microwaves or ultrasonics on carvone and limonene recovery from dill fruits (Anethum graveolens L.)<br />
<br />
Innovative Food Science & Emerging Technologies, Volume 17, January 2013, Pages 114-119<br />
<br />
Smain Chemat, Erik D.C. Esveld<br />
<br />
<br />
====Drying====<br />
<br />
*The technology enables reduced drying time and minor product degradation. It is suitable for high moisture content products.<br />
<br />
*Drying rate can be controllable by ration of microwave power and the water content in food. The drying process has 3 main regions: Increasing rate region (reaching boiling point), constant rate region (water driven free off) and falling rate region (remove water) <br />
<br />
*Better retention of flavor, colors, nutrients or other biologically active chemicals than conventionally is possible.<br />
<br />
*Dehydration cost a function of costs, labor, energy cost and efficiency. Relevant enhanced benefits combined with thermal method. (Scaman, Durance, Drummond & Sun 2014)<br />
<br />
*Capacity to create new products or products with unique characteristics.<br />
<br />
*Main issues: high initial capital investment is needed, textural damage due to rapid mass transport is possible. Changes in dialect properties with temperature hinder the extensive commercial application. (Ozkoc, Sumnu & Sahin 2014)<br />
<br />
<br />
*Rate of power form 800 w to 425 W. Limitation by the microwave power density (W/kg) (too much leads to arching or plasma discharge, >10,000 W/Kg) and the microwave penetration level. <br />
<br />
*Vacuum operation: Converting electromagnetic energy into heat inside the material using vacuum to keep a low temperature leading to an improved product quality. Higher re hydration rates are also possible.<br />
<br />
*Freeze drying, time reduction by 75%. Main factors: electric field strength, chamber pressure (++) and sample size. (Scaman, Durance, Drummond & Sun 2014)<br />
<br />
<br />
*Main issues: high initial capital investment is needed, textural damage due to rapid mass transport is possible. Changes in dialect properties with temperature hinder the extensive commercial application. (Ozkoc, Sumnu & Sahin 2014)<br />
<br />
<br />
*The technology combined with fluidized bed solve the problem of heating homogeneity with even better color quality plus up to 90% drying time reduction. Spouted bed combination shows good performance at 3.5 W/g and air temperature of 50°C. (Ozkoc, Sumnu & Sahin 2014)<br />
<br />
<br />
*Microwave heated air in agricultural crops is a promising application. Vacuum impregnation and osmotic dehydration prior to hot air microwave in fruit preservation is becoming widespread for reducing energy consumption, improving the quality and extending the shelf life. <br />
<br />
(Ozkoc, Sumnu & Sahin 2014)<br />
<br />
<br />
Recent cases:<br />
<br />
Microwave-drying of sliced mushroom. Analysis of temperature control and pressure<br />
<br />
Innovative Food Science & Emerging Technologies, Volume 11, Issue 4, October 2010, Pages 652-660<br />
<br />
J.I. Lombraña, R. Rodríguez, U. Ruiz<br />
<br />
<br />
Modelling of dehydration-rehydration of orange slices in combined microwave/air drying<br />
<br />
Innovative Food Science & Emerging Technologies, Volume 4, Issue 2, June 2003, Pages 203-209<br />
<br />
G.Ruı́z Dı́az, J. Martı́nez-Monzó, P. Fito, A. Chiralt<br />
<br />
<br />
====Thawing====<br />
<br />
*The technology enables a minimization of microbial growth and accelerated the process. <br />
*Some issues: Chemical deterioration, excessive drip loss and dehydration by reducing the process time. There are also issues of uneven or runaway heating (some parts cooked, some still frozen). <br />
*There are successful cases for Sauces. <br />
*Mathematical models improvements are promising.<br />
<br />
(Ozkoc, Sumnu & Sahin 2014)<br />
<br />
<br />
Recent Case:<br />
<br />
Factors affecting the thawing characteristics and energy consumption of frozen pork tenderloin meat using high-voltage electrostatic<br />
<br />
Innovative Food Science & Emerging Technologies, Volume 22, April 2014, Pages 110-115<br />
<br />
Xiangli He, Rui Liu, Eizo Tatsumi, Satoru Nirasawa, Haijie Liu<br />
<br />
<br />
====Cooling, chilling and cold stabilization====<br />
<br />
*The mechanical and biochemical stress caused by the ice leads to irreversible tissue damage. The application of electric and magnetic effects has been identified as a possible means to reduce the size of ice crystals during freezing of biological tissues. <br />
*The technology enables a reduction on the size of the crystals (60%) leading to a better conservation quality of the food.<br />
*Results show that the size of the formed ice crystals can be significantly reduced during microwave assisted freezing leading to a lower damage on the microstructure of meat.<br />
<br />
(Xanthakis, Le-Bail, Ramaswamy, 2014)<br />
<br />
<br />
<br />
===Energy Savings===<br />
<br />
*Lower energy use due to the minimizing of processing time (Muredzi, 2012)<br />
<br />
*Vacuum impregnation and osmotic dehydration prior to hot air microwave in fruit preservation become widespread for reducing energy consumption, improving the quality and extending the shelf life. (Ozkoc, Sumnu & Sahin 2014)<br />
<br />
<br />
<br />
===Change in Energy Distribution===<br />
<br />
*Change thermal energy for electricity.<br />
*More electric power generations, enhanced variety of options for electric power sources of energy.<br />
<br />
<br />
<br />
===References===<br />
<br />
*Muredzi, P. (2012) 'Chapter 8: Microwaves and radiofrequency processing', in Aleman, M. (ed.) Emerging Non-thermal Food Processing Technologies. USA: CBH books, pp. 167-194.<br />
*Ozkoc S., Sumnu G., Sahin S. (2014) 'Part IV: Alternative thermal processing: Chapter 20 Recent Development in Microwave Heating', in Sun, D. (ed.)Emerging Tehcnologies for Food Processing. UK: Academic Press, pp. 361-377.<br />
*Scaman C., Durance, T., Drummond, L., Sun D. (2014) 'Part IV: Alternative thermal processing: Chapter 23 Combined Microwave Vacumm Drying, in Sun, D. (ed.)Emerging Tehcnologies for Food Processing. UK: Academic Press, pp. 427-441.<br />
*Cambridge University Press (2015) International Journal of Microwave and Wireless Technologies, Available at: http://journals.cambridge.org/action/displayJournal?jid=MRF (Accessed: 14th March 2015).<br />
*Mukherjee, S. (2015) Microwaves—a journey in reshaping world technology, Available at: http://www.ieeeghn.org/wiki/images/6/6b/Mukherjee.pdf (Accessed: 13th March 2015).<br />
*Xanthakis, A., Le-Bail, A., Ramaswamy, H. (2014) 'Development of an innovative microwave assisted food freezing process ', Innovative Food Science & Emerging Technologies, 26(December), pp. 176-181.<br />
<br />
<br />
<br />
<br />
<br />
Back to [[Subsection DA food|EFFICIENCY FINDER OF FOOD INDUSTRY]]</div>Chiphttp://wiki.zero-emissions.at/index.php?title=Microwaves&diff=231159Microwaves2015-06-03T10:58:15Z<p>Chip: </p>
<hr />
<div>Back to [[Subsection DA food|EFFICIENCY FINDER OF FOOD INDUSTRY]]<br />
<br />
<br />
Microwaves heating<br />
<br />
<br />
===General Information===<br />
<br />
====Overview====<br />
<br />
The development of the microwaves technology for the food industry can capitalize on the current development of microwave technologies in telecommunications, radio frequencies and electricity (Cambridge University Press 2015; Mukherjee 2015).<br />
The boom of microwave ovens (house level) and fast food preference enabled the market of cheap magnetrons (main component of the ovens). (Scaman, Durance, Drummond & Sun 2014)<br />
<br />
Heat and mass transfer data of the food products has important potential for the expansion of this technology (Ozkoc, Sumnu & Sahin 2014)<br />
<br />
<br />
====Advantages==== <br />
<br />
*Rapid processing. The operation temperature is reached faster than in conventional processes. Combination with conventional heating can enhance the heating homogeneity (Muredzi, 2012).<br />
*Potential in software use for tailored microwaves profile applications.<br />
*More controllable processes. <br />
<br />
(Scaman, Durance, Drummond & Sun 2014)<br />
<br />
<br />
====Disadvantages==== <br />
<br />
*The effective heating process vary with the dialectic uniformity of material. This means that some parts of the food may reach a too high temperature when others just reach the needed one (Muredzi, 2012). <br />
*High sensitivity to process parameters (potential deviations). Extensive experimentation to correct deviations is also needed.<br />
*Metallic materials are not suitable to be processed. <br />
*Complete reprocessing is needed to handle under processed material. <br />
<br />
(Muredzi, 2012)<br />
<br />
<br />
====Base====<br />
<br />
*Use of electromagnetic waves to produce heat in a material (2450 MHz and 915 MHz typically for industry) (Muredzi, 2012). Microwaves are electromagnetic radiation from 1mm to 1m wavelength and frequencies from 300 MHz to 300 GHz. (Scaman, Durance, Drummond & Sun 2014).<br />
*Dipolar rotation and ionic conduction mechanisms allows the transformation of electromagnetic energy to heat. (Ozkoc, Sumnu & Sahin 2014).<br />
*Dielectric and ionic properties of food are crucial parameters to identify the potential of microwave heating for a specific product. Water, as a polar molecule, is affected by the microwaves generating an oscillation movement that it is the main source of heat in food matter due to the abundance and the polarity compared with organic compounds. (Muredzi, 2012)<br />
*A dielectric constant shows the level of a material to store microwave energy and a dielectric loss factor measures the ability of the material to dissipate the microwave as heat. (Ozkoc, Sumnu & Sahin 2014). Dielectric constants of food decreases as the content of moisture decrease and with temperature itself unless the material is below the freezing point of water. (Scaman, Durance, Drummond & Sun 2014) <br />
*Also the volumetric heating or the capacity of the food to absorb the heat is highly relevant as a base of the technology. (Ozkoc, Sumnu & Sahin 2014)<br />
*Heat and mass transfer phenomena: the change in temperature is governed by the convective heat gain or loss, the radiative heat transfer and the evaporative heat loss. The surface of the material is colder than inside due to surface phenomena as evaporation, contrary to conventional heating in which the higher temperature is in the contact with the external hot surface source of the heat (Ozkoc, Sumnu & Sahin 2014). <br />
*The role of water transfer inside and outside the material are critical process regarding the quality of the food (Muredzi, 2012). The relaxation time is the time taken to a molecule to reach a disordered state after the microwave field that it was alienated with is removed. This occurs in the molecules of water bound in a Hydrogen bounded network. Water bound to proteins or carbohydrates or in ice form is hindered form this relaxation (Scaman, Durance, Drummond & Sun 2014).<br />
*The capacity of reflection of microwaves in some materials is also important. (Scaman, Durance, Drummond & Sun 2014)<br />
<br />
<br />
<br />
===Description of techniques===<br />
<br />
There are several processing factors to be taken into account for the application of the technique. One of the most important is the location of the coldest point in the material depending on composition (ionic content, moisture, density, and specific heat). The shape and size of the food are also relevant. The frequency of the microwaves and the applicator oven design are important factors too. Processing time is also a factor, as the temperature rises, the location of the coldest point may shift (magnitude time temperature) (Muredzi, 2012).<br />
<br />
There are some solutions to avoid not uniform heating issues of the technology: combined microwave heating, controlling food size and geometry, the use of pulsed microwave heating, process and food specific microwave oven design, the use of lower microwave power in solely and combined applications. Variable frequency microwave processing oven are possible and can enable phase control microwave processing.<br />
<br />
<br />
[[File: <br />
<br />
<br />
Figure Cross-section of a Magnetron (Ozkoc, Sumnu & Sahin 2014, p.430)<br />
<br />
<br />
<br />
===Changes in process (Operation Unit Applications)===<br />
<br />
====Cooking and boiling====<br />
<br />
*The technology enables short heating times. The air around the processing food is not heated, the condensation of vaporized water is easier as the air is easier to saturate enabling liquid water into the food avoiding crisping reactions. <br />
<br />
<br />
*Combination with infrared radiation and other thermal techniques represent a great synergy. It reduce the processing time while retaining the level of quality compared with conventional processes. Promising research regarding Cake and bread cooking has been made. Products should be baked at the lowest possible microwave power and the highest halogen lamp power (limited by change in surface color and quality level affects) in order to have conventional levels of quality or better in the shortest period of time.<br />
<br />
*Depending of the type of food, there are important quality problems that can appear regarding firm and tough texture, rapid staling, lack of color and crust formation and a dry product.<br />
<br />
*Browning is an issue for microwave cooking but with jet Impregnation (high speed convention heating) combined with the technology provide brown color and crisp in microwave baked products. <br />
<br />
(Ozkoc, Sumnu & Sahin 2014)<br />
<br />
<br />
====Sterilization====<br />
<br />
*The technology enables an improved uniformity of heating for in-package sterilization. A microwave power profile optimized for the package is possible. <br />
*One of the most promising techniques is rotating and oscillating product surrounded by an absorption medium. <br />
*There is a promising 915 MHz single mode sterilization for processing packaged food. The food is immersed in pressurised hot water simultaneously heated by microwaves. 5-8 min processing for safe and high quality food. Especially good for not homogeneous food. (Ozkoc, Sumnu & Sahin 2014).<br />
*Major issues: enhanced edge heating may happen. The complex, expensive, non-uniformity of heating. Unfavorable economics when compared with frozen food processing in the USA. <br />
<br />
(Muredzi, 2012)<br />
<br />
<br />
====Pasteurization====<br />
<br />
*Pasteurization processes with microwave technology has a special relevance for solid and semi-solid materials in terms of pasteurization and sterilization avoiding high levels of degradation. (Muredzi, 2012)<br />
*The technology has been on and off for over 30 years, mainly in the industries of yoghurt and milk. (Muredzi, 2012)<br />
*It is effective in the destruction of microorganisms or inactivation of enzymes through its thermal effect (Ozkoc, Sumnu & Sahin 2014)<br />
*Effects on microorganisms: Temperature inactivation (similar to conventional thermal processing), electroporation, cell membrane rupture and cell lysis due to electromagnetic field coupling. (Muredzi, 2012)<br />
*The not thermal effects of microwaves have been reported to add to the inactivation opening possibilities for cold processing. Longer recovery of injured microorganism due to the damage of RNA caused by the microwaves. Reported microorganism kills at sub lethal temperatures due to potential magnification of thermal effects. (Muredzi, 2012)<br />
*Synergic effects with conventional heating is expected to be more than the sum of the separated effects due to emerging non thermal phenomena. (Muredzi, 2012)<br />
*There are resistant organism to the technology as Bacillus Cereous, Listeria Monocytogenes, among others. (Muredzi, 2012)<br />
*Continuous flow microwave pasteurization is used for apple cider and packaged acidified vegetables. (Ozkoc, Sumnu & Sahin 2014)<br />
<br />
<br />
Cases:<br />
<br />
Listeria monocytogenes inactivation kinetics under microwave and conventional thermal processing in a kiwifruit puree<br />
<br />
Innovative Food Science & Emerging Technologies, Volume 22, April 2014, Pages 131-136<br />
<br />
María Benlloch-Tinoco, María Consuelo Pina-Pérez, Nuria Martínez-Navarrete, Dolores Rodrigo<br />
<br />
<br />
====Blanching==== <br />
<br />
*The technology enables faster processing and better quality avoiding addition of water and enabling higher nutritional value. <br />
*Potential off flavor in Peanuts processing, the problem of high internal temperature degradation and the enabling of undesired chemical reactions are important issues.<br />
<br />
(Ozkoc, Sumnu & Sahin 2014)<br />
<br />
<br />
Case:<br />
<br />
Comparison study of conventional hot-water and microwave blanching on quality of green beans<br />
<br />
Innovative Food Science & Emerging Technologies, Volume 20, October 2013, Pages 191-197<br />
<br />
Luis M. Ruiz-Ojeda, Francisco J. Peñas<br />
<br />
<br />
====Extraction====<br />
<br />
*The technology enables rapid heating of the solvent and sample, reducing the solvent use and the processing time. A higher extraction rate becomes possible. This is based on a volume expansion at micro scale leading to explosions at cellular level, making easier the diffusion processes or mass transfer.<br />
<br />
*A wider range of solvent can be used (less reliance on chemical affinity) <br />
<br />
*Extraction of targeted compounds becomes a possibility. Solvent free micro wave extraction has been developed by the combination with dry distillation at atmospheric pressure. It was used in essential oils extraction from aromatic herbs. A more simply, economically, quickly way than conventional method. Promising synergies with ultrasonic technology.<br />
<br />
(Ozkoc, Sumnu & Sahin 2014)<br />
<br />
<br />
Recent Case:<br />
<br />
Contribution of microwaves or ultrasonics on carvone and limonene recovery from dill fruits (Anethum graveolens L.)<br />
<br />
Innovative Food Science & Emerging Technologies, Volume 17, January 2013, Pages 114-119<br />
<br />
Smain Chemat, Erik D.C. Esveld<br />
<br />
<br />
====Drying====<br />
<br />
*The technology enables reduced drying time and minor product degradation. It is suitable for high moisture content products.<br />
<br />
*Drying rate can be controllable by ration of microwave power and the water content in food. The drying process has 3 main regions: Increasing rate region (reaching boiling point), constant rate region (water driven free off) and falling rate region (remove water) <br />
<br />
*Better retention of flavor, colors, nutrients or other biologically active chemicals than conventionally is possible.<br />
<br />
*Dehydration cost a function of costs, labor, energy cost and efficiency. Relevant enhanced benefits combined with thermal method. (Scaman, Durance, Drummond & Sun 2014)<br />
<br />
*Capacity to create new products or products with unique characteristics.<br />
<br />
*Main issues: high initial capital investment is needed, textural damage due to rapid mass transport is possible. Changes in dialect properties with temperature hinder the extensive commercial application. (Ozkoc, Sumnu & Sahin 2014)<br />
<br />
<br />
*Rate of power form 800 w to 425 W. Limitation by the microwave power density (W/kg) (too much leads to arching or plasma discharge, >10,000 W/Kg) and the microwave penetration level. <br />
<br />
*Vacuum operation: Converting electromagnetic energy into heat inside the material using vacuum to keep a low temperature leading to an improved product quality. Higher re hydration rates are also possible.<br />
<br />
*Freeze drying, time reduction by 75%. Main factors: electric field strength, chamber pressure (++) and sample size. (Scaman, Durance, Drummond & Sun 2014)<br />
<br />
<br />
*Main issues: high initial capital investment is needed, textural damage due to rapid mass transport is possible. Changes in dialect properties with temperature hinder the extensive commercial application. (Ozkoc, Sumnu & Sahin 2014)<br />
<br />
<br />
*The technology combined with fluidized bed solve the problem of heating homogeneity with even better color quality plus up to 90% drying time reduction. Spouted bed combination shows good performance at 3.5 W/g and air temperature of 50°C. (Ozkoc, Sumnu & Sahin 2014)<br />
<br />
<br />
*Microwave heated air in agricultural crops is a promising application. Vacuum impregnation and osmotic dehydration prior to hot air microwave in fruit preservation is becoming widespread for reducing energy consumption, improving the quality and extending the shelf life. <br />
<br />
(Ozkoc, Sumnu & Sahin 2014)<br />
<br />
<br />
Recent cases:<br />
<br />
Microwave-drying of sliced mushroom. Analysis of temperature control and pressure<br />
<br />
Innovative Food Science & Emerging Technologies, Volume 11, Issue 4, October 2010, Pages 652-660<br />
<br />
J.I. Lombraña, R. Rodríguez, U. Ruiz<br />
<br />
<br />
Modelling of dehydration-rehydration of orange slices in combined microwave/air drying<br />
<br />
Innovative Food Science & Emerging Technologies, Volume 4, Issue 2, June 2003, Pages 203-209<br />
<br />
G.Ruı́z Dı́az, J. Martı́nez-Monzó, P. Fito, A. Chiralt<br />
<br />
<br />
====Thawing====<br />
<br />
*The technology enables a minimization of microbial growth and accelerated the process. <br />
*Some issues: Chemical deterioration, excessive drip loss and dehydration by reducing the process time. There are also issues of uneven or runaway heating (some parts cooked, some still frozen). <br />
*There are successful cases for Sauces. <br />
*Mathematical models improvements are promising.<br />
<br />
(Ozkoc, Sumnu & Sahin 2014)<br />
<br />
<br />
Recent Case:<br />
<br />
Factors affecting the thawing characteristics and energy consumption of frozen pork tenderloin meat using high-voltage electrostatic<br />
<br />
Innovative Food Science & Emerging Technologies, Volume 22, April 2014, Pages 110-115<br />
<br />
Xiangli He, Rui Liu, Eizo Tatsumi, Satoru Nirasawa, Haijie Liu<br />
<br />
<br />
====Cooling, chilling and cold stabilization====<br />
<br />
*The mechanical and biochemical stress caused by the ice leads to irreversible tissue damage. The application of electric and magnetic effects has been identified as a possible means to reduce the size of ice crystals during freezing of biological tissues. <br />
*The technology enables a reduction on the size of the crystals (60%) leading to a better conservation quality of the food.<br />
*Results show that the size of the formed ice crystals can be significantly reduced during microwave assisted freezing leading to a lower damage on the microstructure of meat.<br />
<br />
(Xanthakis, Le-Bail, Ramaswamy, 2014)<br />
<br />
<br />
<br />
===Energy Savings===<br />
<br />
*Lower energy use due to the minimizing of processing time (Muredzi, 2012)<br />
<br />
*Vacuum impregnation and osmotic dehydration prior to hot air microwave in fruit preservation become widespread for reducing energy consumption, improving the quality and extending the shelf life. (Ozkoc, Sumnu & Sahin 2014)<br />
<br />
<br />
<br />
===Change in Energy Distribution===<br />
<br />
*Change thermal energy for electricity.<br />
*More electric power generations, enhanced variety of options for electric power sources of energy.<br />
<br />
<br />
<br />
===References===<br />
<br />
*Muredzi, P. (2012) 'Chapter 8: Microwaves and radiofrequency processing', in Aleman, M. (ed.) Emerging Non-thermal Food Processing Technologies. USA: CBH books, pp. 167-194.<br />
*Ozkoc S., Sumnu G., Sahin S. (2014) 'Part IV: Alternative thermal processing: Chapter 20 Recent Development in Microwave Heating', in Sun, D. (ed.)Emerging Tehcnologies for Food Processing. UK: Academic Press, pp. 361-377.<br />
*Scaman C., Durance, T., Drummond, L., Sun D. (2014) 'Part IV: Alternative thermal processing: Chapter 23 Combined Microwave Vacumm Drying, in Sun, D. (ed.)Emerging Tehcnologies for Food Processing. UK: Academic Press, pp. 427-441.<br />
*Cambridge University Press (2015) International Journal of Microwave and Wireless Technologies, Available at: http://journals.cambridge.org/action/displayJournal?jid=MRF (Accessed: 14th March 2015).<br />
*Mukherjee, S. (2015) Microwaves—a journey in reshaping world technology, Available at: http://www.ieeeghn.org/wiki/images/6/6b/Mukherjee.pdf (Accessed: 13th March 2015).<br />
*Xanthakis, A., Le-Bail, A., Ramaswamy, H. (2014) 'Development of an innovative microwave assisted food freezing process ', Innovative Food Science & Emerging Technologies, 26(December), pp. 176-181.<br />
<br />
<br />
<br />
<br />
<br />
Back to [[Subsection DA food|EFFICIENCY FINDER OF FOOD INDUSTRY]]</div>Chiphttp://wiki.zero-emissions.at/index.php?title=Microwaves&diff=231158Microwaves2015-06-03T10:56:56Z<p>Chip: </p>
<hr />
<div>Back to [[Subsection DA food|EFFICIENCY FINDER OF FOOD INDUSTRY]]<br />
<br />
<br />
Microwaves heating<br />
<br />
<br />
===General Information===<br />
<br />
====Overview====<br />
<br />
The development of the microwaves technology for the food industry can capitalize on the current development of microwave technologies in telecommunications, radio frequencies and electricity (Cambridge University Press 2015; Mukherjee 2015).The boom of microwave ovens (house level) and fast food preference enabled the market of cheap magnetrons (main component of the ovens). (Scaman, Durance, Drummond & Sun 2014).<br />
Heat and mass transfer data of the food products has important potential for the expansion of this technology (Ozkoc, Sumnu & Sahin 2014)<br />
<br />
<br />
====Advantages==== <br />
<br />
*Rapid processing. The operation temperature is reached faster than in conventional processes. Combination with conventional heating can enhance the heating homogeneity (Muredzi, 2012).<br />
*Potential in software use for tailored microwaves profile applications.<br />
*More controllable processes. <br />
<br />
(Scaman, Durance, Drummond & Sun 2014)<br />
<br />
<br />
====Disadvantages==== <br />
<br />
*The effective heating process vary with the dialectic uniformity of material. This means that some parts of the food may reach a too high temperature when others just reach the needed one (Muredzi, 2012). <br />
*High sensitivity to process parameters (potential deviations). Extensive experimentation to correct deviations is also needed.<br />
*Metallic materials are not suitable to be processed. <br />
*Complete reprocessing is needed to handle under processed material. <br />
<br />
(Muredzi, 2012)<br />
<br />
<br />
====Base====<br />
<br />
*Use of electromagnetic waves to produce heat in a material (2450 MHz and 915 MHz typically for industry) (Muredzi, 2012). Microwaves are electromagnetic radiation from 1mm to 1m wavelength and frequencies from 300 MHz to 300 GHz. (Scaman, Durance, Drummond & Sun 2014).<br />
*Dipolar rotation and ionic conduction mechanisms allows the transformation of electromagnetic energy to heat. (Ozkoc, Sumnu & Sahin 2014).<br />
*Dielectric and ionic properties of food are crucial parameters to identify the potential of microwave heating for a specific product. Water, as a polar molecule, is affected by the microwaves generating an oscillation movement that it is the main source of heat in food matter due to the abundance and the polarity compared with organic compounds. (Muredzi, 2012)<br />
*A dielectric constant shows the level of a material to store microwave energy and a dielectric loss factor measures the ability of the material to dissipate the microwave as heat. (Ozkoc, Sumnu & Sahin 2014). Dielectric constants of food decreases as the content of moisture decrease and with temperature itself unless the material is below the freezing point of water. (Scaman, Durance, Drummond & Sun 2014) <br />
*Also the volumetric heating or the capacity of the food to absorb the heat is highly relevant as a base of the technology. (Ozkoc, Sumnu & Sahin 2014)<br />
*Heat and mass transfer phenomena: the change in temperature is governed by the convective heat gain or loss, the radiative heat transfer and the evaporative heat loss. The surface of the material is colder than inside due to surface phenomena as evaporation, contrary to conventional heating in which the higher temperature is in the contact with the external hot surface source of the heat (Ozkoc, Sumnu & Sahin 2014). <br />
*The role of water transfer inside and outside the material are critical process regarding the quality of the food (Muredzi, 2012). The relaxation time is the time taken to a molecule to reach a disordered state after the microwave field that it was alienated with is removed. This occurs in the molecules of water bound in a Hydrogen bounded network. Water bound to proteins or carbohydrates or in ice form is hindered form this relaxation (Scaman, Durance, Drummond & Sun 2014).<br />
*The capacity of reflection of microwaves in some materials is also important. (Scaman, Durance, Drummond & Sun 2014)<br />
<br />
<br />
<br />
===Description of techniques===<br />
<br />
There are several processing factors to be taken into account for the application of the technique. One of the most important is the location of the coldest point in the material depending on composition (ionic content, moisture, density, and specific heat). The shape and size of the food are also relevant. The frequency of the microwaves and the applicator oven design are important factors too. Processing time is also a factor, as the temperature rises, the location of the coldest point may shift (magnitude time temperature) (Muredzi, 2012).<br />
<br />
There are some solutions to avoid not uniform heating issues of the technology: combined microwave heating, controlling food size and geometry, the use of pulsed microwave heating, process and food specific microwave oven design, the use of lower microwave power in solely and combined applications. Variable frequency microwave processing oven are possible and can enable phase control microwave processing.<br />
<br />
<br />
[[File: <br />
<br />
<br />
Figure Cross-section of a Magnetron (Ozkoc, Sumnu & Sahin 2014, p.430)<br />
<br />
<br />
<br />
===Changes in process (Operation Unit Applications)===<br />
<br />
====Cooking and boiling====<br />
<br />
*The technology enables short heating times. The air around the processing food is not heated, the condensation of vaporized water is easier as the air is easier to saturate enabling liquid water into the food avoiding crisping reactions. <br />
<br />
<br />
*Combination with infrared radiation and other thermal techniques represent a great synergy. It reduce the processing time while retaining the level of quality compared with conventional processes. Promising research regarding Cake and bread cooking has been made. Products should be baked at the lowest possible microwave power and the highest halogen lamp power (limited by change in surface color and quality level affects) in order to have conventional levels of quality or better in the shortest period of time.<br />
<br />
*Depending of the type of food, there are important quality problems that can appear regarding firm and tough texture, rapid staling, lack of color and crust formation and a dry product.<br />
<br />
*Browning is an issue for microwave cooking but with jet Impregnation (high speed convention heating) combined with the technology provide brown color and crisp in microwave baked products. <br />
<br />
(Ozkoc, Sumnu & Sahin 2014)<br />
<br />
<br />
====Sterilization====<br />
<br />
*The technology enables an improved uniformity of heating for in-package sterilization. A microwave power profile optimized for the package is possible. <br />
*One of the most promising techniques is rotating and oscillating product surrounded by an absorption medium. <br />
*There is a promising 915 MHz single mode sterilization for processing packaged food. The food is immersed in pressurised hot water simultaneously heated by microwaves. 5-8 min processing for safe and high quality food. Especially good for not homogeneous food. (Ozkoc, Sumnu & Sahin 2014).<br />
*Major issues: enhanced edge heating may happen. The complex, expensive, non-uniformity of heating. Unfavorable economics when compared with frozen food processing in the USA. <br />
<br />
(Muredzi, 2012)<br />
<br />
<br />
====Pasteurization====<br />
<br />
*Pasteurization processes with microwave technology has a special relevance for solid and semi-solid materials in terms of pasteurization and sterilization avoiding high levels of degradation. (Muredzi, 2012)<br />
*The technology has been on and off for over 30 years, mainly in the industries of yoghurt and milk. (Muredzi, 2012)<br />
*It is effective in the destruction of microorganisms or inactivation of enzymes through its thermal effect (Ozkoc, Sumnu & Sahin 2014)<br />
*Effects on microorganisms: Temperature inactivation (similar to conventional thermal processing), electroporation, cell membrane rupture and cell lysis due to electromagnetic field coupling. (Muredzi, 2012)<br />
*The not thermal effects of microwaves have been reported to add to the inactivation opening possibilities for cold processing. Longer recovery of injured microorganism due to the damage of RNA caused by the microwaves. Reported microorganism kills at sub lethal temperatures due to potential magnification of thermal effects. (Muredzi, 2012)<br />
*Synergic effects with conventional heating is expected to be more than the sum of the separated effects due to emerging non thermal phenomena. (Muredzi, 2012)<br />
*There are resistant organism to the technology as Bacillus Cereous, Listeria Monocytogenes, among others. (Muredzi, 2012)<br />
*Continuous flow microwave pasteurization is used for apple cider and packaged acidified vegetables. (Ozkoc, Sumnu & Sahin 2014)<br />
<br />
<br />
Cases:<br />
<br />
Listeria monocytogenes inactivation kinetics under microwave and conventional thermal processing in a kiwifruit puree<br />
<br />
Innovative Food Science & Emerging Technologies, Volume 22, April 2014, Pages 131-136<br />
<br />
María Benlloch-Tinoco, María Consuelo Pina-Pérez, Nuria Martínez-Navarrete, Dolores Rodrigo<br />
<br />
<br />
====Blanching==== <br />
<br />
*The technology enables faster processing and better quality avoiding addition of water and enabling higher nutritional value. <br />
*Potential off flavor in Peanuts processing, the problem of high internal temperature degradation and the enabling of undesired chemical reactions are important issues.<br />
<br />
(Ozkoc, Sumnu & Sahin 2014)<br />
<br />
<br />
Case:<br />
<br />
Comparison study of conventional hot-water and microwave blanching on quality of green beans<br />
<br />
Innovative Food Science & Emerging Technologies, Volume 20, October 2013, Pages 191-197<br />
<br />
Luis M. Ruiz-Ojeda, Francisco J. Peñas<br />
<br />
<br />
====Extraction====<br />
<br />
*The technology enables rapid heating of the solvent and sample, reducing the solvent use and the processing time. A higher extraction rate becomes possible. This is based on a volume expansion at micro scale leading to explosions at cellular level, making easier the diffusion processes or mass transfer.<br />
<br />
*A wider range of solvent can be used (less reliance on chemical affinity) <br />
<br />
*Extraction of targeted compounds becomes a possibility. Solvent free micro wave extraction has been developed by the combination with dry distillation at atmospheric pressure. It was used in essential oils extraction from aromatic herbs. A more simply, economically, quickly way than conventional method. Promising synergies with ultrasonic technology.<br />
<br />
(Ozkoc, Sumnu & Sahin 2014)<br />
<br />
<br />
Recent Case:<br />
<br />
Contribution of microwaves or ultrasonics on carvone and limonene recovery from dill fruits (Anethum graveolens L.)<br />
<br />
Innovative Food Science & Emerging Technologies, Volume 17, January 2013, Pages 114-119<br />
<br />
Smain Chemat, Erik D.C. Esveld<br />
<br />
<br />
====Drying====<br />
<br />
*The technology enables reduced drying time and minor product degradation. It is suitable for high moisture content products.<br />
<br />
*Drying rate can be controllable by ration of microwave power and the water content in food. The drying process has 3 main regions: Increasing rate region (reaching boiling point), constant rate region (water driven free off) and falling rate region (remove water) <br />
<br />
*Better retention of flavor, colors, nutrients or other biologically active chemicals than conventionally is possible.<br />
<br />
*Dehydration cost a function of costs, labor, energy cost and efficiency. Relevant enhanced benefits combined with thermal method. (Scaman, Durance, Drummond & Sun 2014)<br />
<br />
*Capacity to create new products or products with unique characteristics.<br />
<br />
*Main issues: high initial capital investment is needed, textural damage due to rapid mass transport is possible. Changes in dialect properties with temperature hinder the extensive commercial application. (Ozkoc, Sumnu & Sahin 2014)<br />
<br />
<br />
*Rate of power form 800 w to 425 W. Limitation by the microwave power density (W/kg) (too much leads to arching or plasma discharge, >10,000 W/Kg) and the microwave penetration level. <br />
<br />
*Vacuum operation: Converting electromagnetic energy into heat inside the material using vacuum to keep a low temperature leading to an improved product quality. Higher re hydration rates are also possible.<br />
<br />
*Freeze drying, time reduction by 75%. Main factors: electric field strength, chamber pressure (++) and sample size. (Scaman, Durance, Drummond & Sun 2014)<br />
<br />
<br />
*Main issues: high initial capital investment is needed, textural damage due to rapid mass transport is possible. Changes in dialect properties with temperature hinder the extensive commercial application. (Ozkoc, Sumnu & Sahin 2014)<br />
<br />
<br />
*The technology combined with fluidized bed solve the problem of heating homogeneity with even better color quality plus up to 90% drying time reduction. Spouted bed combination shows good performance at 3.5 W/g and air temperature of 50°C. (Ozkoc, Sumnu & Sahin 2014)<br />
<br />
<br />
*Microwave heated air in agricultural crops is a promising application. Vacuum impregnation and osmotic dehydration prior to hot air microwave in fruit preservation is becoming widespread for reducing energy consumption, improving the quality and extending the shelf life. <br />
<br />
(Ozkoc, Sumnu & Sahin 2014)<br />
<br />
<br />
Recent cases:<br />
<br />
Microwave-drying of sliced mushroom. Analysis of temperature control and pressure<br />
<br />
Innovative Food Science & Emerging Technologies, Volume 11, Issue 4, October 2010, Pages 652-660<br />
<br />
J.I. Lombraña, R. Rodríguez, U. Ruiz<br />
<br />
<br />
Modelling of dehydration-rehydration of orange slices in combined microwave/air drying<br />
<br />
Innovative Food Science & Emerging Technologies, Volume 4, Issue 2, June 2003, Pages 203-209<br />
<br />
G.Ruı́z Dı́az, J. Martı́nez-Monzó, P. Fito, A. Chiralt<br />
<br />
<br />
====Thawing====<br />
<br />
*The technology enables a minimization of microbial growth and accelerated the process. <br />
*Some issues: Chemical deterioration, excessive drip loss and dehydration by reducing the process time. There are also issues of uneven or runaway heating (some parts cooked, some still frozen). <br />
*There are successful cases for Sauces. <br />
*Mathematical models improvements are promising.<br />
<br />
(Ozkoc, Sumnu & Sahin 2014)<br />
<br />
<br />
Recent Case:<br />
<br />
Factors affecting the thawing characteristics and energy consumption of frozen pork tenderloin meat using high-voltage electrostatic<br />
<br />
Innovative Food Science & Emerging Technologies, Volume 22, April 2014, Pages 110-115<br />
<br />
Xiangli He, Rui Liu, Eizo Tatsumi, Satoru Nirasawa, Haijie Liu<br />
<br />
<br />
====Cooling, chilling and cold stabilization====<br />
<br />
*The mechanical and biochemical stress caused by the ice leads to irreversible tissue damage. The application of electric and magnetic effects has been identified as a possible means to reduce the size of ice crystals during freezing of biological tissues. <br />
*The technology enables a reduction on the size of the crystals (60%) leading to a better conservation quality of the food.<br />
*Results show that the size of the formed ice crystals can be significantly reduced during microwave assisted freezing leading to a lower damage on the microstructure of meat.<br />
<br />
(Xanthakis, Le-Bail, Ramaswamy, 2014)<br />
<br />
<br />
<br />
===Energy Savings===<br />
<br />
*Lower energy use due to the minimizing of processing time (Muredzi, 2012)<br />
<br />
*Vacuum impregnation and osmotic dehydration prior to hot air microwave in fruit preservation become widespread for reducing energy consumption, improving the quality and extending the shelf life. (Ozkoc, Sumnu & Sahin 2014)<br />
<br />
<br />
<br />
===Change in Energy Distribution===<br />
<br />
*Change thermal energy for electricity.<br />
*More electric power generations, enhanced variety of options for electric power sources of energy.<br />
<br />
<br />
<br />
===References===<br />
<br />
*Muredzi, P. (2012) 'Chapter 8: Microwaves and radiofrequency processing', in Aleman, M. (ed.) Emerging Non-thermal Food Processing Technologies. USA: CBH books, pp. 167-194.<br />
*Ozkoc S., Sumnu G., Sahin S. (2014) 'Part IV: Alternative thermal processing: Chapter 20 Recent Development in Microwave Heating', in Sun, D. (ed.)Emerging Tehcnologies for Food Processing. UK: Academic Press, pp. 361-377.<br />
*Scaman C., Durance, T., Drummond, L., Sun D. (2014) 'Part IV: Alternative thermal processing: Chapter 23 Combined Microwave Vacumm Drying, in Sun, D. (ed.)Emerging Tehcnologies for Food Processing. UK: Academic Press, pp. 427-441.<br />
*Cambridge University Press (2015) International Journal of Microwave and Wireless Technologies, Available at: http://journals.cambridge.org/action/displayJournal?jid=MRF (Accessed: 14th March 2015).<br />
*Mukherjee, S. (2015) Microwaves—a journey in reshaping world technology, Available at: http://www.ieeeghn.org/wiki/images/6/6b/Mukherjee.pdf (Accessed: 13th March 2015).<br />
*Xanthakis, A., Le-Bail, A., Ramaswamy, H. (2014) 'Development of an innovative microwave assisted food freezing process ', Innovative Food Science & Emerging Technologies, 26(December), pp. 176-181.<br />
<br />
<br />
<br />
<br />
<br />
Back to [[Subsection DA food|EFFICIENCY FINDER OF FOOD INDUSTRY]]</div>Chiphttp://wiki.zero-emissions.at/index.php?title=HPP&diff=231157HPP2015-06-03T10:39:49Z<p>Chip: </p>
<hr />
<div>Back to [[Subsection DA food|EFFICIENCY FINDER OF FOOD INDUSTRY]]<br />
<br />
<br />
High Pressure Processing<br />
<br />
<br />
===General Information===<br />
<br />
====Overview====<br />
<br />
The microbial inactivation due to high pressure for food technology is reported more than 100 years ago. Advances in Metallurgic and Ceramics in the 70s in HP techniques allowed applications for food processes. First applications on Yogurt, Salad dressing, fruits jellies and sauces in 1990. Further use in Meat and Vegetable products.<br />
There is a high potential for the development of the technology due to the current market profile towards healthy/fresh food and the acceptance of the technology.<br />
<br />
(Muredzi, 2012)<br />
<br />
<br />
====Advantages==== <br />
<br />
*“Fresh taste” and quality retention (Tao, Sun, Hogan, Kelly, 2014)<br />
*Independent processing regarding sample mass and geometry.<br />
*Reduce the demand for thermal energy in the process (increasing electricity use) and there is no generation of waste products.<br />
*Tailored texture potential and color conservation <br />
*Conservation of food due to the effect on Microorganisms. <br />
<br />
(Muredzi, 2012)<br />
<br />
<br />
====Disadvantages==== <br />
<br />
*Potential low temperature storage needed (Tao, Sun, Hogan, Kelly, 2014)<br />
*High cost due to the production speeds and high cost of equipment. About twice the cost of the conventional thermal treatment. <br />
<br />
(Schaschke, 2012) <br />
<br />
<br />
====Base====<br />
<br />
Principles: Le Chatelier (equilibrium shrift toward less volume state under pressure), principle of microscopic ordering (pressure and temperature antagonism, pressure is towards order and less movement), Isotactic principle. <br />
<br />
(Muredzi, 2012)<br />
<br />
<br />
The covalent bonds remain unaffected in the food product but tertiary and quaternary protein structure are affected above 200 MPa (116 MPa the pressure at the bottom of the deepest sea)<br />
<br />
(Tao, Sun, Hogan, Kelly, 2014)<br />
<br />
<br />
<br />
===Description of techniques===<br />
<br />
*Components of the system: High pressure vessel and its closure, pressure generation system and temperature control (Muredzi, 2012)<br />
*There are two main ways to pressurize, the direct and the indirect one. Direct Compression: Piston type compression. Indirect compression: High pressure intensifier to the medium (most used). <br />
*Pressure transmitting fluids: Water, Organic water solutions, Silicone Oil, Ethanol Solutions, inert gases, etc.<br />
*Rage of use 100-1000 MPa at low temperature or combined with thermal treatment. <br />
<br />
(Tao, Sun, Hogan, Kelly, 2014)<br />
<br />
<br />
[[File:<br />
<br />
<br />
Figure Indirect Method for Generation of High Pressure (Muredzi 2012 p.32 )<br />
<br />
<br />
<br />
===Changes in process (Operation Unit Applications)===<br />
<br />
====Cooking====<br />
<br />
The technology enables a cooking process of meat products resulting with a lower fat and salt content than in conventional processes (200 MPa, 2 min.). It retains its expected functional quality attributed of objective texture, color and rheological property. Also, it is achieved with a marked reduction in cooking loss when cooked thus providing the manufacturer with greater product yield.<br />
<br />
(Yang et al. 2015)<br />
<br />
<br />
====Pasteurization====<br />
<br />
High pressure processing can be us as a food preservation technique.There is important effects on microorganisms. With 10-50 MPa decrease the rate of reproduction and growth and high pressure deactivation (~500 Mpa) is also possible. Effective combination with thermal treatment especially for bacterial spores.<br />
Factors affecting the process: Temperature (High temperatures increase the effect again microorganism), pH (low PH are more beneficial), Bactereocins (synergy potential), water activity (high is beneficial but also enables an easier microorganism recovery) and preservatives use (the less the better).<br />
De-activation mechanism: The technology takes advantage of the Cellular Membrane permeability (in: nutrientes, out: waste + leakages) and of the microbial Enzymes Denaturation Cycle.<br />
Examples of treatment: Bacteria (300-600 MPa, 2-50 min, 11-25 °C), Bacterial Spores (600-900 Mpa, 1-20 min, 40-100 °C), Fungi ( see Bacteria), Viruses (See bacterias), Prions ( 340-550 MPa, 3 min.) <br />
<br />
(Muredzi, 2012; Tao et al. 2014)<br />
<br />
<br />
Relevant Cases:<br />
<br />
Effect of a different high pressure thermal processing compared to a traditional thermal treatment on a red flesh and peel plum purée Original Research Article<br />
<br />
Innovative Food Science & Emerging Technologies, Volume 26, December 2014, Pages 26-33<br />
<br />
J. García-Parra, F. González-Cebrino, R. Cava, R. Ramírez<br />
<br />
<br />
Effects of high hydrostatic pressure and high temperature short time on antioxidant activity, antioxidant compounds and color of mango nectars Original Research Article<br />
<br />
Innovative Food Science & Emerging Technologies, Volume 21, January 2014, Pages 35-43<br />
<br />
Fengxia Liu, Yongtao Wang, Renjie Li, Xiufang Bi, Xiaojun Liao<br />
<br />
<br />
====Extraction==== <br />
<br />
The technology helps to improve the mass transfer’s rate, reduce extraction time and increase extraction yield. This is due to the solvent permeability in cells, the solubility of extractable compounds and inactivation of degradation of enzymes. <br />
<br />
(Tao, Sun, Hogan, Kelly, 2014)<br />
<br />
<br />
Case:<br />
<br />
Effects of high pressure extraction on the extraction yield, total phenolic content and antioxidant activity of longan fruit pericarpOriginal Research Article<br />
<br />
Innovative Food Science & Emerging Technologies, Volume 10, Issue 2, April 2009, Pages 155-159<br />
<br />
K. Nagendra Prasad, En Yang, Chun Yi, Mouming Zhao, Yueming Jiang<br />
<br />
<br />
====Drying====<br />
<br />
The technology enables a high level of quality, especially regarding phenolic levels, antioxidant and vitamin content. There is an innovative process combined with osmotic dehydration.<br />
<br />
(Nuñez-Mancillaa et al. 2013)<br />
<br />
<br />
====Thawing====<br />
<br />
Thawing process are also a source of damage for processed food. With HPP a minimization of loss of texture and color due to thawing is possible. The fundament of the process is based on the decrease of the melting point of ice, enlarging the temperature difference between the source of heat and the frozen sample (enhanced driving force). Potential change in physicochemical properties is still possible.<br />
<br />
Two main processes: Pressure assistant (increase of temperature at constant pressure phase transition, ice to water) and pressure induced (increase of pressure to initiate the transition and further increase of temperature at constant pressure). HP assisted thawing is recommended.<br />
There is also the collateral benefit of liming effect of pressure of microbial growth.<br />
<br />
(Muredzi, 2012; Tao, Sun, Hogan, Kelly, 2014)<br />
<br />
<br />
====Bleaching/ conservation of Color====<br />
<br />
The technology enables color retention on Vegetables and Fruits (orange and Tomato Juices, Fruit Jams). However, there are storage issues due to incomplete enzyme inactivation<br />
<br />
High effect on meat and meat Products (Presence of Myoglobin in Muscles avoiding oxidation). Some affecting factors are water content, low temperature and high pH protect colors. It does not work for semi cooked or cooked products.<br />
<br />
(Muredzi, 2012; Tao, Sun, Hogan, Kelly, 2014)<br />
<br />
<br />
====Sterilization====<br />
<br />
This application aims at inactivating spore-forming bacteria and bacterial endospores usually using high temperature for long time affecting the quality of the product. A combination of pressure and thermal processing seems to be more effective (60-90 °C till 100-130°C with the internal compression effect of about 500 MPa), a process more than 15 time faster. Material resistance and economic challenges make high temperature high pressure equipment out of the market. <br />
<br />
(Tao, Sun, Hogan, Kelly, 2014)<br />
<br />
<br />
Case:<br />
<br />
A comparative study of high pressure sterilization and conventional thermal sterilization: Quality effects in green beans Original Research Article<br />
<br />
Innovative Food Science & Emerging Technologies, Volume 9, Issue 1, January 2008, Pages 70-79<br />
<br />
<br />
====Cleaning / Active packaging==== <br />
<br />
The technology in combination with active packaging can enable cleaning levels below the detection level, making optimization opportunities for especially critical cleaning.<br />
<br />
<br />
Case:<br />
<br />
Ready-to-eat products have been implicated in several outbreaks of listeriosis. Therefore, effective ways to eliminate the risk from this pathogenic microorganism can be very attractive for manufacturers. The use of active packaging followed by HPP can enhance the listericidal efficiency of the treatment while using lower pressure levels, and thus having limited effects on color and lipid oxidation.<br />
<br />
(Stratakos et al. 2015)<br />
<br />
<br />
====Cooling, chilling and cold stabilization====<br />
<br />
The Ice Crystals formation damages mechanically cell structure in tissue, puncturing cell wall and inducing denaturalization of proteins. HPP technology Takes advantage of the non-frozen region of water below 0°C at elevated pressures, avoiding adverse freezing effects (-22°C with 207.5 MPa).<br />
<br />
HP acceleration of freezing rates enables smaller and less harmful ice crystals. <br />
<br />
The are 2 main methods: High Pressure assisted freezing (HPAF) and high pressure shift freezing (HPSF). HPAF goes under constant high pressure through a temperature reduction below the corresponding freezing point (this also reduce the heat of crystallization, enabling a faster process). In HPSF the sample is cooled to the corresponding freezing point temperature under high pressure without phase transition (-20 °C at 200 MPa) and then a rapid depressurization allows supercoiling. This last process enables the formation of homogeneous and instantaneous ice crystals, making a soft freezing process (potential cell damage is still a relevant issue).<br />
<br />
(Tao, Sun, Hogan & Kelly, 2014)<br />
<br />
<br />
====Ageing====<br />
<br />
The technology accelerates the Maillard reactions along the wine aging. Pressurized wines present more brownish color, higher furan content and lower free amino acid content.<br />
<br />
<br />
Case:<br />
<br />
HHP can be used in winemaking as an alternative process for preservation of wine, reducing the amounts of SO2. The effect of HHP on the physical–chemical characteristics on long term storage of wine is still largely unknown. It was found that treatments accelerate Maillard reactions during the white wine storage period. <br />
<br />
(Santos et al., 2013)<br />
<br />
<br />
<br />
===Energy Savings===<br />
<br />
*Energy saving due to the homogenization of products through the process: The use of high pressure homogenization (HPH) to reduce consistency of concentrated orange juice (COJ). Potential Savings through HP storage in contrast to frozen storage. <br />
<br />
(Tao, Sun, Hogan & Kelly, 2014)<br />
<br />
<br />
<br />
===Change in Energy Distribution===<br />
<br />
It reduces the use of thermal energy/power increasing the demand of electricity. This will mean a lower thermal power enabling the possibility to use lower quality thermal energy. At the same time increase the electrical power needed. Over all an increase on energy consumption may be expected.<br />
<br />
<br />
<br />
===References===<br />
<br />
*Muredzi, P. (2012) 'Chapter 1: High pressure processing technology', in Aleman, M. (ed.) Emerging Non-thermal Food Processing Technologies. USA: CBH books, pp. 19-57.<br />
*Nuñez-Mancillaa, Y., Pérez-Wona, M., Uribea, E., Vega-Gálveza, A., Di Scalac, K. (2013) 'Osmotic dehydration under high hydrostatic pressure: Effects on antioxidant activity, total phenolics compounds, vitamin C and colour of strawberry 'LWT - Food Science and Technology, 52(July), pp. 151-156.<br />
*Santos, M., Nunes, C., Rocha, M., Rodrigues, A., Rocha, S., Saraiva, J., Coimbra, M. (2013) 'Impact of high pressure treatments on the physicochemical properties of a sulphur dioxide-free white wine during bottle storage: Evidence for Maillard reaction acceleration', Innovative Food Science & Emerging Technologies, 20(October), pp. 51-58.<br />
*Schaschke C. (2012) Advantages of High-Pressure Food Processing , Available at:http://www.foodhealthinnovation.com/media/6002/hpp_univ_strathclyde_chemical___process_engineering_-_tech_alert.pdf (Accessed: 13th March 2015).<br />
*Stratakos, A., Delgado-Pando, G., Linton, M., Patterson, M., Koidis, A. (2015) 'Synergism between high-pressure processing and active packaging against Listeria monocytogenes in ready-to-eat chicken breast', Innovative Food Science & Emerging Technologies, 27(February), pp. 41-47.<br />
*Tao, Y., Sun D., Hogan E., Kelly, A. (2014) 'High pressure processing', in Sun, D. (ed.)Emerging Tehcnologies for Food Processing. UK: Academic Press, pp. 3-20.<br />
*Yang, H., Han, M., Wang, X., Han, Y., Wu, J., Xu, X., Zhou, G. (2015) 'Effect of high pressure on cooking losses and functional properties of reduced-fat and reduced-salt pork sausage emulsions', Innovative Food Science & Emerging Technologies, In Press, Accepted Manuscrip, Available online 18 March 2015.<br />
<br />
<br />
<br />
<br />
Back to [[Subsection DA food|EFFICIENCY FINDER OF FOOD INDUSTRY]]</div>Chiphttp://wiki.zero-emissions.at/index.php?title=HPP&diff=231156HPP2015-06-03T10:38:21Z<p>Chip: Created page with "Back to EFFICIENCY FINDER OF FOOD INDUSTRY High Pressure Processing ===General Information=== ====Overview==== The microbial inactivation due to h..."</p>
<hr />
<div>Back to [[Subsection DA food|EFFICIENCY FINDER OF FOOD INDUSTRY]]<br />
<br />
<br />
High Pressure Processing<br />
<br />
<br />
===General Information===<br />
<br />
====Overview====<br />
<br />
The microbial inactivation due to high pressure for food technology is reported more than 100 years ago. Advances in Metallurgic and Ceramics in the 70s in HP techniques allowed applications for food processes. First applications on Yogurt, Salad dressing, fruits jellies and sauces in 1990. Further use in Meat and Vegetable products.<br />
There is a high potential for the development of the technology due to the current market profile towards healthy/fresh food and the acceptance of the technology.<br />
<br />
(Muredzi, 2012)<br />
<br />
<br />
====Advantages==== <br />
<br />
*“Fresh taste” and quality retention (Tao, Sun, Hogan, Kelly, 2014)<br />
*Independent processing regarding sample mass and geometry.<br />
*Reduce the demand for thermal energy in the process (increasing electricity use) and there is no generation of waste products.<br />
*Tailored texture potential and color conservation <br />
*Conservation of food due to the effect on Microorganisms. <br />
<br />
(Muredzi, 2012)<br />
<br />
<br />
====Disadvantages==== <br />
<br />
*Potential low temperature storage needed (Tao, Sun, Hogan, Kelly, 2014)<br />
*High cost due to the production speeds and high cost of equipment. About twice the cost of the conventional thermal treatment. <br />
<br />
(Schaschke, 2012) <br />
<br />
<br />
====Base====<br />
<br />
Principles: Le Chatelier (equilibrium shrift toward less volume state under pressure), principle of microscopic ordering (pressure and temperature antagonism, pressure is towards order and less movement), Isotactic principle. <br />
<br />
(Muredzi, 2012)<br />
<br />
<br />
The covalent bonds remain unaffected in the food product but tertiary and quaternary protein structure are affected above 200 MPa (116 MPa the pressure at the bottom of the deepest sea)<br />
<br />
(Tao, Sun, Hogan, Kelly, 2014)<br />
<br />
<br />
<br />
===Description of techniques===<br />
<br />
*Components of the system: High pressure vessel and its closure, pressure generation system and temperature control (Muredzi, 2012)<br />
*There are two main ways to pressurize, the direct and the indirect one. Direct Compression: Piston type compression. Indirect compression: High pressure intensifier to the medium (most used). <br />
*Pressure transmitting fluids: Water, Organic water solutions, Silicone Oil, Ethanol Solutions, inert gases, etc.<br />
*Rage of use 100-1000 MPa at low temperature or combined with thermal treatment. <br />
<br />
(Tao, Sun, Hogan, Kelly, 2014)<br />
<br />
<br />
[[File:<br />
<br />
<br />
Figure Indirect Method for Generation of High Pressure (Muredzi 2012 p.32 )<br />
<br />
<br />
<br />
===Changes in process (Operation Unit Applications)===<br />
<br />
====Cooking====<br />
<br />
The technology enables a cooking process of meat products resulting with a lower fat and salt content than in conventional processes (200 MPa, 2 min.). It retains its expected functional quality attributed of objective texture, color and rheological property. Also, it is achieved with a marked reduction in cooking loss when cooked thus providing the manufacturer with greater product yield.<br />
<br />
(Yang et al. 2015)<br />
<br />
<br />
====Pasteurization====<br />
<br />
High pressure processing can be us as a food preservation technique.There is important effects on microorganisms. With 10-50 MPa decrease the rate of reproduction and growth and high pressure deactivation (~500 Mpa) is also possible. Effective combination with thermal treatment especially for bacterial spores.<br />
Factors affecting the process: Temperature (High temperatures increase the effect again microorganism), pH (low PH are more beneficial), Bactereocins (synergy potential), water activity (high is beneficial but also enables an easier microorganism recovery) and preservatives use (the less the better).<br />
De-activation mechanism: The technology takes advantage of the Cellular Membrane permeability (in: nutrientes, out: waste + leakages) and of the microbial Enzymes Denaturation Cycle.<br />
Examples of treatment: Bacteria (300-600 MPa, 2-50 min, 11-25 °C), Bacterial Spores (600-900 Mpa, 1-20 min, 40-100 °C), Fungi ( see Bacteria), Viruses (See bacterias), Prions ( 340-550 MPa, 3 min.) <br />
<br />
(Muredzi, 2012; Tao et al. 2014)<br />
<br />
<br />
Relevant Cases:<br />
<br />
Effect of a different high pressure thermal processing compared to a traditional thermal treatment on a red flesh and peel plum purée Original Research Article<br />
<br />
Innovative Food Science & Emerging Technologies, Volume 26, December 2014, Pages 26-33<br />
<br />
J. García-Parra, F. González-Cebrino, R. Cava, R. Ramírez<br />
<br />
<br />
Effects of high hydrostatic pressure and high temperature short time on antioxidant activity, antioxidant compounds and color of mango nectars Original Research Article<br />
<br />
Innovative Food Science & Emerging Technologies, Volume 21, January 2014, Pages 35-43<br />
<br />
Fengxia Liu, Yongtao Wang, Renjie Li, Xiufang Bi, Xiaojun Liao<br />
<br />
<br />
====Extraction==== <br />
<br />
The technology helps to improve the mass transfer’s rate, reduce extraction time and increase extraction yield. This is due to the solvent permeability in cells, the solubility of extractable compounds and inactivation of degradation of enzymes. <br />
<br />
(Tao, Sun, Hogan, Kelly, 2014)<br />
<br />
<br />
Case:<br />
<br />
Effects of high pressure extraction on the extraction yield, total phenolic content and antioxidant activity of longan fruit pericarpOriginal Research Article<br />
<br />
Innovative Food Science & Emerging Technologies, Volume 10, Issue 2, April 2009, Pages 155-159<br />
<br />
K. Nagendra Prasad, En Yang, Chun Yi, Mouming Zhao, Yueming Jiang<br />
<br />
<br />
====Drying====<br />
<br />
The technology enables a high level of quality, especially regarding phenolic levels, antioxidant and vitamin content. There is an innovative process combined with osmotic dehydration.<br />
<br />
(Nuñez-Mancillaa et al. 2013)<br />
<br />
<br />
====Thawing====<br />
<br />
Thawing process are also a source of damage for processed food. With HPP a minimization of loss of texture and color due to thawing is possible. The fundament of the process is based on the decrease of the melting point of ice, enlarging the temperature difference between the source of heat and the frozen sample (enhanced driving force). Potential change in physicochemical properties is still possible.<br />
Two main processes: Pressure assistant (increase of temperature at constant pressure phase transition, ice to water) and pressure induced (increase of pressure to initiate the transition and further increase of temperature at constant pressure). HP assisted thawing is recommended.<br />
There is also the collateral benefit of liming effect of pressure of microbial growth.<br />
<br />
(Muredzi, 2012; Tao, Sun, Hogan, Kelly, 2014)<br />
<br />
<br />
====Bleaching/ conservation of Color====<br />
<br />
The technology enables color retention on Vegetables and Fruits (orange and Tomato Juices, Fruit Jams). However, there are storage issues due to incomplete enzyme inactivation<br />
<br />
High effect on meat and meat Products (Presence of Myoglobin in Muscles avoiding oxidation). Some affecting factors are water content, low temperature and high pH protect colors. It does not work for semi cooked or cooked products.<br />
<br />
(Muredzi, 2012; Tao, Sun, Hogan, Kelly, 2014)<br />
<br />
<br />
====Sterilization====<br />
<br />
This application aims at inactivating spore-forming bacteria and bacterial endospores usually using high temperature for long time affecting the quality of the product. A combination of pressure and thermal processing seems to be more effective (60-90 °C till 100-130°C with the internal compression effect of about 500 MPa), a process more than 15 time faster. Material resistance and economic challenges make high temperature high pressure equipment out of the market. <br />
<br />
(Tao, Sun, Hogan, Kelly, 2014)<br />
<br />
<br />
Case:<br />
<br />
A comparative study of high pressure sterilization and conventional thermal sterilization: Quality effects in green beans Original Research Article<br />
<br />
Innovative Food Science & Emerging Technologies, Volume 9, Issue 1, January 2008, Pages 70-79<br />
<br />
<br />
====Cleaning / Active packaging==== <br />
<br />
The technology in combination with active packaging can enable cleaning levels below the detection level, making optimization opportunities for especially critical cleaning.<br />
<br />
<br />
Case:<br />
<br />
Ready-to-eat products have been implicated in several outbreaks of listeriosis. Therefore, effective ways to eliminate the risk from this pathogenic microorganism can be very attractive for manufacturers. The use of active packaging followed by HPP can enhance the listericidal efficiency of the treatment while using lower pressure levels, and thus having limited effects on color and lipid oxidation.<br />
<br />
(Stratakos et al. 2015)<br />
<br />
<br />
====Cooling, chilling and cold stabilization====<br />
<br />
The Ice Crystals formation damages mechanically cell structure in tissue, puncturing cell wall and inducing denaturalization of proteins. HPP technology Takes advantage of the non-frozen region of water below 0°C at elevated pressures, avoiding adverse freezing effects (-22°C with 207.5 MPa).<br />
<br />
HP acceleration of freezing rates enables smaller and less harmful ice crystals. <br />
<br />
The are 2 main methods: High Pressure assisted freezing (HPAF) and high pressure shift freezing (HPSF). HPAF goes under constant high pressure through a temperature reduction below the corresponding freezing point (this also reduce the heat of crystallization, enabling a faster process). In HPSF the sample is cooled to the corresponding freezing point temperature under high pressure without phase transition (-20 °C at 200 MPa) and then a rapid depressurization allows supercoiling. This last process enables the formation of homogeneous and instantaneous ice crystals, making a soft freezing process (potential cell damage is still a relevant issue).<br />
<br />
(Tao, Sun, Hogan & Kelly, 2014)<br />
<br />
<br />
====Ageing====<br />
<br />
The technology accelerates the Maillard reactions along the wine aging. Pressurized wines present more brownish color, higher furan content and lower free amino acid content.<br />
<br />
<br />
Case:<br />
<br />
HHP can be used in winemaking as an alternative process for preservation of wine, reducing the amounts of SO2. The effect of HHP on the physical–chemical characteristics on long term storage of wine is still largely unknown. It was found that treatments accelerate Maillard reactions during the white wine storage period. <br />
<br />
(Santos et al., 2013)<br />
<br />
<br />
<br />
===Energy Savings===<br />
<br />
*Energy saving due to the homogenization of products through the process: The use of high pressure homogenization (HPH) to reduce consistency of concentrated orange juice (COJ). Potential Savings through HP storage in contrast to frozen storage. <br />
<br />
(Tao, Sun, Hogan & Kelly, 2014)<br />
<br />
<br />
<br />
===Change in Energy Distribution===<br />
<br />
It reduces the use of thermal energy/power increasing the demand of electricity. This will mean a lower thermal power enabling the possibility to use lower quality thermal energy. At the same time increase the electrical power needed. Over all an increase on energy consumption may be expected.<br />
<br />
<br />
<br />
===References===<br />
<br />
*Muredzi, P. (2012) 'Chapter 1: High pressure processing technology', in Aleman, M. (ed.) Emerging Non-thermal Food Processing Technologies. USA: CBH books, pp. 19-57.<br />
*Nuñez-Mancillaa, Y., Pérez-Wona, M., Uribea, E., Vega-Gálveza, A., Di Scalac, K. (2013) 'Osmotic dehydration under high hydrostatic pressure: Effects on antioxidant activity, total phenolics compounds, vitamin C and colour of strawberry 'LWT - Food Science and Technology, 52(July), pp. 151-156.<br />
*Santos, M., Nunes, C., Rocha, M., Rodrigues, A., Rocha, S., Saraiva, J., Coimbra, M. (2013) 'Impact of high pressure treatments on the physicochemical properties of a sulphur dioxide-free white wine during bottle storage: Evidence for Maillard reaction acceleration', Innovative Food Science & Emerging Technologies, 20(October), pp. 51-58.<br />
*Schaschke C. (2012) Advantages of High-Pressure Food Processing , Available at:http://www.foodhealthinnovation.com/media/6002/hpp_univ_strathclyde_chemical___process_engineering_-_tech_alert.pdf (Accessed: 13th March 2015).<br />
*Stratakos, A., Delgado-Pando, G., Linton, M., Patterson, M., Koidis, A. (2015) 'Synergism between high-pressure processing and active packaging against Listeria monocytogenes in ready-to-eat chicken breast', Innovative Food Science & Emerging Technologies, 27(February), pp. 41-47.<br />
*Tao, Y., Sun D., Hogan E., Kelly, A. (2014) 'High pressure processing', in Sun, D. (ed.)Emerging Tehcnologies for Food Processing. UK: Academic Press, pp. 3-20.<br />
*Yang, H., Han, M., Wang, X., Han, Y., Wu, J., Xu, X., Zhou, G. (2015) 'Effect of high pressure on cooking losses and functional properties of reduced-fat and reduced-salt pork sausage emulsions', Innovative Food Science & Emerging Technologies, In Press, Accepted Manuscrip, Available online 18 March 2015.<br />
<br />
<br />
<br />
<br />
Back to [[Subsection DA food|EFFICIENCY FINDER OF FOOD INDUSTRY]]</div>Chiphttp://wiki.zero-emissions.at/index.php?title=PEF&diff=231154PEF2015-06-03T10:15:01Z<p>Chip: </p>
<hr />
<div>Back to [[Subsection DA food|EFFICIENCY FINDER OF FOOD INDUSTRY]]<br />
<br />
Pulse Electric Field (PEF)<br />
<br />
<br />
===General Information===<br />
<br />
====Overview====<br />
<br />
Pulse electric field technology have been under research for almost 50 years. First appeared as potential way to pasteurize milk in the food industry. The equipment needed is similar to radar, the development of radar technology has play a role in the development of PEF. The developments in electronics and energy technology enables high potential for the development of this close to the market food technology.<br />
In the year 2000 the commercialization of solid state pulsed power systems leads to better access to the technology in the food industry.<br />
<br />
(Muredzi, 2012)<br />
<br />
<br />
====Advantages==== <br />
<br />
*The technology enables cold processing of food keeping the nutritional value and most of the properties of the product. <br />
*Economical and efficient improve of energy use.<br />
*It provides microbiologically safety and enables minimally processed food. <br />
*Mass transfer rates are also improvement. <br />
*Pretreatment of food in an ecological and gentle way is enabled.<br />
*No correlation with thermal or not thermal treatments (potential synergic strategies with conventional methods) <br />
<br />
(Toepfl, Siemer, Saldanaña & Heinz 2014)<br />
<br />
<br />
====Disadvantages==== <br />
<br />
*Most Enzymes and spores are not affected, therefore there is a need of refrigeration. <br />
*Limitation on the peak power generation capacity <br />
*Electric arcing producing unwanted products due to gas bubbles (pressurization needed). <br />
*Voltage limitation for not liquid products due to the arching voltage of air (oil filled chamber recommended)<br />
*Complexity and high cost of pulses. High initial investment. <br />
*Insufficient kinetics and inquorate treatment delivery assessment. <br />
<br />
(Muredzi, 2012)<br />
<br />
<br />
====Base====<br />
<br />
The base of the technology is the electroporation phenomena. The electric field enlarge the pores of the cells membranes killing the cell and realising their content.<br />
<br />
(Muredzi, 2012)<br />
<br />
<br />
Electroporation Steps:<br />
<br />
1) Increase in the transmembrane potential. The cell membrane is consider as a capacitor filled with dielectric material of low electrical conductance. Accumulation of appositive polarity charges in each of the two sides of the membrane leads to perpendicular transmittance of about 10mV.<br />
<br />
2) Start of the pore formation. The number of pores depends on transmembrane potential and other influencing factors being the electric field strength one of the most important. Others are temperature and membrane fluidity. Electro compression forces produced at both sides of the membrane due to the attraction of appositive charges leads to an increase of permeability, but not all the cells are electro pored at the same time point out the formation of hydrophilic porous. <br />
<br />
3) Evolution in the in the number and size of the pore formed.<br />
<br />
4) Recovery of membrane´s integrity after EP or circulation of molecules across the envelope if the electroporation is irreversible. There are two phases: First one about reducing the size till 0.5 rp taking from micro seconds to minutes and the second phase, the complete resealing taking from minutes to hours.<br />
<br />
(Toepfl, Siemer, Saldanaña & Heinz 2014)<br />
<br />
<br />
<br />
===Description of techniques===<br />
<br />
*The fundamental technique are brief pulses of a strong electric field. The substance is between two electrodes. The generation of PEF requires a high discharge of energy in short period of time.<br />
*Typical ranges: 10 ns – 0.02ns, 35-50 kV/cm <br />
*Above 15 kV/cm vegetable cell are killed (35KV/cm are used for disinfection. <br />
*Cell membrane permabilization from stress induction at 1-2kJ/kg to plant cell permeabilization at 1-10kJ/kg with continuous operability in this short time.<br />
*Waste free, cost effective food reservation without losing the high level of quality, lower operating temperatures, short resident time, cut quality improvement, raw material usability and energy savings. <br />
<br />
(Muredzi, 2012)<br />
<br />
<br />
*System Components:<br />
<br />
Pulse Forming Network (power supply with the ability to charge voltage up to 60kV, switches, capacitors, inductors, resistors and treatment chamber). <br />
<br />
The treatment chamber has a major role concerning its level of electric resistance (influenced by the geometry of the chamber); it can be batchwise or continues flow operation (parallel plates most effective).<br />
<br />
(Toepfl, Siemer, Saldanaña & Heinz 2014)<br />
<br />
<br />
Flow chart: Controlling and Monitoring System, High Energy pulse generator, treatment chamber, pump, temperature controls, Cooling coil (starting from Raw materials and finishing with treated product)<br />
<br />
(Muredzi, 2012).<br />
<br />
<br />
[[File: PEF_Flow_chart.jpg]]<br />
<br />
<br />
PEF Flow chart. Source: Intech, 2015<br />
<br />
<br />
There are two main configurations, batch wise and continuous treatment.<br />
<br />
Batchwise: Flow energy possibility 110 V AC pulses of 2 micro seconds and up to 100 KV/cm high voltage and circular treatment chamber.<br />
<br />
<br />
Continuous treatment: 30 kV DC generator, coaxial chamber, devise for pumping, flow control and recording (cooling jackets are sometimes needed), 180 l/h max capacity.<br />
<br />
<br />
*Process variables: Electric field (wave form, strength and distribution), temperature (35-50°, organisms more tolerant at lower temperature, exothermic process, growth temperature is reference for low level), pressure (inhibit formation of bubbles above 20 KV/cm) , time of exposure (1000 times/sec flowing through several chambers, static treatment for solids is possible, balance between processing time and exposure) and high power sources (depends on the voltage wave form and the available elements in the electric system; basic pulse power system, circuits with voltage multipliers, pulse forming circuits, network with pulse forming circuits).<br />
<br />
(Muredzi, 2012)<br />
<br />
<br />
*Treatment medium factors: Conductivity (high conductivity make the voltage peak required difficult to reach), pH (influence on the regenerative capacity of the cell, low pH can be beneficial for some cells).<br />
<br />
(Toepfl, Siemer, Saldanaña & Heinz 2014)<br />
<br />
<br />
===Changes in process (Operation Unit Applications)===<br />
<br />
====Pasteurization====<br />
<br />
PEF in pasteurization is most effective with vegetative bacteria, yeast and molds, enabling up to 70% more yield than conventional methods and additional to the benefits of avoiding high temperatures and long processing times. (Muredzi, 2012)<br />
<br />
More lethal under parameter of low ionic strength, low conductivity and high resistivity. Antimicrobials synergies are possible. Sampedro et al (2013) have calculated the PEF pasteurization about 40% more expensive than the conventional one, having the larger cost related with the initial capital investment (Griffiths & Walking-Ribeiro 2014).<br />
<br />
Juice processing results: Carrot almost 70% more yield (less than 15% for orange) and 15% more dry matter, 520 V/cm and 100 microseconds (Muredzi, 2012).<br />
<br />
<br />
Cases:<br />
<br />
High intensity pulsed electric fields or thermal treatments effects on the amino acid profile of a fruit juice-soymilk beverage during refrigeration storageOriginal Research Article<br />
<br />
Innovative Food Science & Emerging Technologies, Volume 16, October 2012, Pages 47-53<br />
<br />
M. Morales-de la Peña, L. Salvia-Trujillo, T. Garde-Cerdán, M.A. Rojas-Graü, O. Martín-Belloso<br />
<br />
<br />
====Extraction====<br />
<br />
Applications for Juice, sugar and oils in an easy way. The processing time reduction is the major advantage due to the improved mass and heat transfer capacities (60% less time needed in some cases).<br />
<br />
(Griffiths & Walking-Ribeiro 2014)<br />
<br />
<br />
Case:<br />
<br />
Effect of pulsed electric fields and high voltage electrical discharges on polyphenols and proteins extraction from sesame cake<br />
<br />
Júlia Ribeiro Sarkisa, Nadia Boussettab, Christelle Blouetb, Isabel Cristina Tessaroa, Ligia Damasceno Ferreira Marczaka, Eugène Vorobievb<br />
<br />
<br />
====Drying====<br />
<br />
With many of the drying operations in place quality deterioration is observed either due to high processing temperatures or slow drying rates. PEF enhances the mass transfer enabling a faster processing together with a higher level of quality (avoiding thermal degradation).The yield in fruits around 30 % when exposed to low electric fields. There are also successful results for meat and fish (about 30% improvement in mass transfer), reducing the residence time, i.e. red peppers from 360 to 220 minutes. Use about 10 KJ/kg<br />
<br />
(Toepfl, Siemer & Heinz 2014)<br />
<br />
<br />
Cases:<br />
<br />
Comparative evaluation of the effects of pulsed electric field and freezing on cell membrane permeabilisation and mass transfer during dehydration of red bell peppers.<br />
<br />
Innovative Food Science & Emerging Technologies, Volume 4, Issue 2, June 2003, Pages 177-188<br />
<br />
B.I.O. Ade-Omowaye, K.A Taiwo, N.M. Eshtiaghi, A. Angersbach, D. Knorr<br />
<br />
<br />
====Deodorization====<br />
<br />
PEF technology could be used in the food industry to improve the aromatic quality due to the low effect in volatile compounds.<br />
<br />
(Garde-Cerdán et al. 2013)<br />
<br />
<br />
====Other heating processes/Peeling and Cutting====<br />
<br />
PEF has a softening effect that reduce the energy needed for cutting, avoiding pre heating processes and less intense post treatment due to enzymes inactivation. This also leads to a higher level of quality avoiding by avoiding thermal degradation. <br />
<br />
(Toepfl, Siemer & Heinz 2014)<br />
<br />
<br />
Case:<br />
<br />
Feasibility of using pulsed electric field processing to inactivate enzymes and reduce the cutting force of carrot (Daucus carota var. Nantes)Innovative Food Science & Emerging Technologies, Volume 26, December 2014, Pages 159-167<br />
<br />
Sze Ying Leong, Lena-Katrin Richter, Dietrich Knorr, Indrawati Oey<br />
<br />
<br />
====Bleaching====<br />
<br />
The color extraction can be achieved at lower temperature. Preservation of color is also a highlight.<br />
<br />
(Toepfl, Siemer & Heinz2014)<br />
<br />
<br />
Cases:<br />
<br />
Color and viscosity of watermelon juice treated by high-intensity pulsed electric fields or heat<br />
<br />
Innovative Food Science & Emerging Technologies, Volume 11, Issue 2, April 2010, Pages 299-305<br />
<br />
Ingrid Aguiló-Aguayo, Robert Soliva-Fortuny, Olga Martín-Belloso<br />
<br />
<br />
<br />
===Energy Savings===<br />
<br />
In a general way, energy savings are enabled in the operation due to the enhanced mass and heat transfers in the different processes in which PEF technology is used.<br />
As the power is higher but for shorter time, the driving force of the process can be enhanced and the energy use maximized, the problem will be on the capacity of the system to generate the power peaks of the pulses.<br />
<br />
(Muredzi, 2012)<br />
<br />
<br />
The best energy performance for potatoes processing with PEF with about a low residence time and the lowest level of KJ per Kg.<br />
<br />
(Toepfl, Siemer & Heinz 2014)<br />
<br />
<br />
Extraction process of sugar cane shows energy saving of 50%. Use about 10 KJ/kg<br />
<br />
(Toepfl, Siemer & Heinz 2014)<br />
<br />
<br />
Figure Energy required for cell disintegration of potato, (Toepfl et al. 2014, p.105)<br />
<br />
<br />
Recent Cases:<br />
<br />
Cost analysis of commercial pasteurization of orange juice by pulsed electric fields<br />
<br />
Innovative Food Science & Emerging Technologies, Volume 17, January 2013, Pages 72-78<br />
<br />
F. Sampedro, A. McAloon, W. Yee, X. Fan, H.Q. Zhang, D.J. Geveke<br />
<br />
<br />
<br />
===Change in Energy Distribution===<br />
<br />
Substitution of thermal operation for PEF operation, reducing the demand of thermal energy and raising the one of electric energy. This lead to lower temperature use in the process leading to use of less intense thermal energy. The generation of pulsed electric field may imply a major demand of electricity power but the magnitude of this demand is highly depended on the configuration of the pulse generation system.<br />
Reaching the peak power needed is the major challenge and the main cost issue. Typical average power of PEF units is 30-400kW. The actual demand of power relies on the design of the generator of the discharge.<br />
For industrial applications 40-100 kV and 100 A – 5kA. Life time of 10^12 pulses for semiconductors at optimal operation conditions (out of this conditions, it can be drastically lower). <br />
<br />
(Toepfl, Siemer, Saldanaña & Heinz 2014)<br />
<br />
<br />
The system transform electrical power from a low, utility level into pulsed high intensity electric field. Slow charging and fast discharging, the electric strength depends on the distance between the electrodes. <br />
<br />
(Toepfl, Siemer, Saldanaña & Heinz 2014)<br />
<br />
<br />
<br />
===References===<br />
<br />
*Garde-Cerdán, T., González-Arenzana, L., López, N., López, R., Santamaría, P., López-Alfaro, I. (2013) 'Effect of different pulsed electric field treatments on the volatile composition of Graciano, Tempranillo and Grenache grape varieties', Innovative Food Science & Emerging Technologies, 20(October), pp. 91-99.<br />
*Griffitths M. W., Walking-Ribeiro, M. (2014) ' Part II: Chapeter 7 Pulse Electric Field processing'', in Sun, D. (ed.)Emerging Tehcnologies for Food Processing. UK: Academic Press, pp. 115-138.<br />
*INTECH (2015) EPG DIAGRAM , Available at: http://www.intechopen.com/source/html/38363/media/image2.png (Accessed: 15th March 2015).<br />
*Muredzi, P. (2012) 'Chapter 2: Pulse Electric Field processing', in Aleman, M. (ed.) Emerging Non-thermal Food Processing Technologies. USA: CBH books, pp. 19-57.<br />
*Sampedroa, F., McAloonb A., Yeec W., Fand X., Zhange H.Q., Geveke D.J. (2013) 'Cost analysis of commercial pasteurization of orange juice by pulsed electric fields',Innovative Food Science & Emerging Technologies, 17(January ), pp. 72–78.<br />
<br />
*Toepfl S., Siemer, C., Heinz V. (2014) ' Part II: Chapeter 8 Pulse Electric Field processing'', in Sun, D. (ed.)Emerging Tehcnologies for Food Processing. UK: Academic Press, pp. 147-152.<br />
*Toepfl S., Siemer C., Saldanaña G., Heinz V. (2014) ' Part II: Chapeter 6 Pulse Electric Field processing'', in Sun, D. (ed.)Emerging Tehcnologies for Food Processing. UK: Academic Press, pp. 93-108.<br />
<br />
<br />
<br />
<br />
<br />
Back to [[Subsection DA food|EFFICIENCY FINDER OF FOOD INDUSTRY]]</div>Chiphttp://wiki.zero-emissions.at/index.php?title=PEF&diff=231153PEF2015-06-03T10:11:09Z<p>Chip: Created page with "Back to EFFICIENCY FINDER OF FOOD INDUSTRY Pulse Electric Field (PEF) ===General Information=== ====Overview==== Pulse electric field technology ha..."</p>
<hr />
<div>Back to [[Subsection DA food|EFFICIENCY FINDER OF FOOD INDUSTRY]]<br />
<br />
Pulse Electric Field (PEF)<br />
<br />
<br />
===General Information===<br />
<br />
====Overview====<br />
<br />
Pulse electric field technology have been under research for almost 50 years. First appeared as potential way to pasteurize milk in the food industry. The equipment needed is similar to radar, the development of radar technology has play a role in the development of PEF. The developments in electronics and energy technology enables high potential for the development of this close to the market food technology.<br />
In the year 2000 the commercialization of solid state pulsed power systems leads to better access to the technology in the food industry.<br />
<br />
(Muredzi, 2012)<br />
<br />
<br />
====Advantages==== <br />
<br />
*The technology enables cold processing of food keeping the nutritional value and most of the properties of the product. <br />
*Economical and efficient improve of energy use.<br />
*It provides microbiologically safety and enables minimally processed food. <br />
*Mass transfer rates are also improvement. <br />
*Pretreatment of food in an ecological and gentle way is enabled.<br />
*No correlation with thermal or not thermal treatments (potential synergic strategies with conventional methods) <br />
<br />
(Toepfl, Siemer, Saldanaña & Heinz 2014)<br />
<br />
<br />
====Disadvantages==== <br />
<br />
*Most Enzymes and spores are not affected, therefore there is a need of refrigeration. <br />
*Limitation on the peak power generation capacity <br />
*Electric arcing producing unwanted products due to gas bubbles (pressurization needed). <br />
*Voltage limitation for not liquid products due to the arching voltage of air (oil filled chamber recommended)<br />
*Complexity and high cost of pulses. High initial investment. <br />
*Insufficient kinetics and inquorate treatment delivery assessment. <br />
<br />
(Muredzi, 2012)<br />
<br />
<br />
====Base====<br />
<br />
The base of the technology is the electroporation phenomena. The electric field enlarge the pores of the cells membranes killing the cell and realising their content.<br />
<br />
(Muredzi, 2012)<br />
<br />
<br />
Electroporation Steps:<br />
<br />
1) Increase in the transmembrane potential. The cell membrane is consider as a capacitor filled with dielectric material of low electrical conductance. Accumulation of appositive polarity charges in each of the two sides of the membrane leads to perpendicular transmittance of about 10mV.<br />
<br />
2) Start of the pore formation. The number of pores depends on transmembrane potential and other influencing factors being the electric field strength one of the most important. Others are temperature and membrane fluidity. Electro compression forces produced at both sides of the membrane due to the attraction of appositive charges leads to an increase of permeability, but not all the cells are electro pored at the same time point out the formation of hydrophilic porous. <br />
<br />
3) Evolution in the in the number and size of the pore formed.<br />
<br />
4) Recovery of membrane´s integrity after EP or circulation of molecules across the envelope if the electroporation is irreversible. There are two phases: First one about reducing the size till 0.5 rp taking from micro seconds to minutes and the second phase, the complete resealing taking from minutes to hours.<br />
<br />
(Toepfl, Siemer, Saldanaña & Heinz 2014)<br />
<br />
<br />
<br />
===Description of techniques===<br />
<br />
*The fundamental technique are brief pulses of a strong electric field. The substance is between two electrodes. The generation of PEF requires a high discharge of energy in short period of time.<br />
*Typical ranges: 10 ns – 0.02ns, 35-50 kV/cm <br />
*Above 15 kV/cm vegetable cell are killed (35KV/cm are used for disinfection. <br />
*Cell membrane permabilization from stress induction at 1-2kJ/kg to plant cell permeabilization at 1-10kJ/kg with continuous operability in this short time.<br />
*Waste free, cost effective food reservation without losing the high level of quality, lower operating temperatures, short resident time, cut quality improvement, raw material usability and energy savings. <br />
<br />
(Muredzi, 2012)<br />
<br />
<br />
*System Components:<br />
<br />
Pulse Forming Network (power supply with the ability to charge voltage up to 60kV, switches, capacitors, inductors, resistors and treatment chamber). <br />
<br />
The treatment chamber has a major role concerning its level of electric resistance (influenced by the geometry of the chamber); it can be batchwise or continues flow operation (parallel plates most effective).<br />
<br />
(Toepfl, Siemer, Saldanaña & Heinz 2014)<br />
<br />
<br />
Flow chart: Controlling and Monitoring System, High Energy pulse generator, treatment chamber, pump, temperature controls, Cooling coil (starting from Raw materials and finishing with treated product)<br />
<br />
(Muredzi, 2012).<br />
<br />
<br />
[[File: PEF_Flow_chart.jpg]]<br />
<br />
<br />
PEF Flow chart. Source: Intech, 2015<br />
<br />
<br />
There are two main configurations, batch wise and continuous treatment.<br />
<br />
Batchwise: Flow energy possibility 110 V AC pulses of 2 micro seconds and up to 100 KV/cm high voltage and circular treatment chamber.<br />
<br />
<br />
Continuous treatment: 30 kV DC generator, coaxial chamber, devise for pumping, flow control and recording (cooling jackets are sometimes needed), 180 l/h max capacity.<br />
<br />
<br />
*Process variables: Electric field (wave form, strength and distribution), temperature (35-50°, organisms more tolerant at lower temperature, exothermic process, growth temperature is reference for low level), pressure (inhibit formation of bubbles above 20 KV/cm) , time of exposure (1000 times/sec flowing through several chambers, static treatment for solids is possible, balance between processing time and exposure) and high power sources (depends on the voltage wave form and the available elements in the electric system; basic pulse power system, circuits with voltage multipliers, pulse forming circuits, network with pulse forming circuits).<br />
<br />
(Muredzi, 2012)<br />
<br />
<br />
*Treatment medium factors: Conductivity (high conductivity make the voltage peak required difficult to reach), pH (influence on the regenerative capacity of the cell, low pH can be beneficial for some cells).<br />
<br />
(Toepfl, Siemer, Saldanaña & Heinz 2014)<br />
<br />
<br />
===Changes in process (Operation Unit Applications)===<br />
<br />
====Pasteurization====<br />
<br />
PEF in pasteurization is most effective with vegetative bacteria, yeast and molds, enabling up to 70% more yield than conventional methods and additional to the benefits of avoiding high temperatures and long processing times. (Muredzi, 2012)<br />
<br />
More lethal under parameter of low ionic strength, low conductivity and high resistivity. Antimicrobials synergies are possible. Sampedro et al (2013) have calculated the PEF pasteurization about 40% more expensive than the conventional one, having the larger cost related with the initial capital investment (Griffiths & Walking-Ribeiro 2014).<br />
<br />
Juice processing results: Carrot almost 70% more yield (less than 15% for orange) and 15% more dry matter, 520 V/cm and 100 microseconds (Muredzi, 2012).<br />
<br />
<br />
Cases:<br />
<br />
High intensity pulsed electric fields or thermal treatments effects on the amino acid profile of a fruit juice-soymilk beverage during refrigeration storageOriginal Research Article<br />
<br />
Innovative Food Science & Emerging Technologies, Volume 16, October 2012, Pages 47-53<br />
<br />
M. Morales-de la Peña, L. Salvia-Trujillo, T. Garde-Cerdán, M.A. Rojas-Graü, O. Martín-Belloso<br />
<br />
<br />
====Extraction====<br />
<br />
Applications for Juice, sugar and oils in an easy way. The processing time reduction is the major advantage due to the improved mass and heat transfer capacities (60% less time needed in some cases).<br />
<br />
(Griffiths & Walking-Ribeiro 2014)<br />
<br />
<br />
Case:<br />
<br />
Effect of pulsed electric fields and high voltage electrical discharges on polyphenols and proteins extraction from sesame cake<br />
<br />
Júlia Ribeiro Sarkisa, Nadia Boussettab, Christelle Blouetb, Isabel Cristina Tessaroa, Ligia Damasceno Ferreira Marczaka, Eugène Vorobievb<br />
<br />
<br />
====Drying====<br />
<br />
With many of the drying operations in place quality deterioration is observed either due to high processing temperatures or slow drying rates. PEF enhances the mass transfer enabling a faster processing together with a higher level of quality (avoiding thermal degradation).The yield in fruits around 30 % when exposed to low electric fields. There are also successful results for meat and fish (about 30% improvement in mass transfer), reducing the residence time, i.e. red peppers from 360 to 220 minutes. Use about 10 KJ/kg<br />
<br />
(Toepfl, Siemer & Heinz 2014)<br />
<br />
<br />
Cases:<br />
<br />
Comparative evaluation of the effects of pulsed electric field and freezing on cell membrane permeabilisation and mass transfer during dehydration of red bell peppers.<br />
<br />
Innovative Food Science & Emerging Technologies, Volume 4, Issue 2, June 2003, Pages 177-188<br />
<br />
B.I.O. Ade-Omowaye, K.A Taiwo, N.M. Eshtiaghi, A. Angersbach, D. Knorr<br />
<br />
<br />
====Deodorization====<br />
<br />
PEF technology could be used in the food industry to improve the aromatic quality due to the low effect in volatile compounds.<br />
<br />
(Garde-Cerdán et al. 2013)<br />
<br />
<br />
Other heating processes/Peeling and Cutting:<br />
<br />
PEF has a softening effect that reduce the energy needed for cutting, avoiding pre heating processes and less intense post treatment due to enzymes inactivation. This also leads to a higher level of quality avoiding by avoiding thermal degradation. <br />
<br />
(Toepfl, Siemer & Heinz 2014)<br />
<br />
<br />
Case:<br />
<br />
Feasibility of using pulsed electric field processing to inactivate enzymes and reduce the cutting force of carrot (Daucus carota var. Nantes)Innovative Food Science & Emerging Technologies, Volume 26, December 2014, Pages 159-167<br />
<br />
Sze Ying Leong, Lena-Katrin Richter, Dietrich Knorr, Indrawati Oey<br />
<br />
<br />
====Bleaching====<br />
<br />
The color extraction can be achieved at lower temperature. Preservation of color is also a highlight.<br />
<br />
(Toepfl, Siemer & Heinz2014)<br />
<br />
<br />
Cases:<br />
<br />
Color and viscosity of watermelon juice treated by high-intensity pulsed electric fields or heat<br />
<br />
Innovative Food Science & Emerging Technologies, Volume 11, Issue 2, April 2010, Pages 299-305<br />
<br />
Ingrid Aguiló-Aguayo, Robert Soliva-Fortuny, Olga Martín-Belloso<br />
<br />
<br />
<br />
===Energy Savings===<br />
<br />
In a general way, energy savings are enabled in the operation due to the enhanced mass and heat transfers in the different processes in which PEF technology is used.<br />
As the power is higher but for shorter time, the driving force of the process can be enhanced and the energy use maximized, the problem will be on the capacity of the system to generate the power peaks of the pulses.<br />
<br />
(Muredzi, 2012)<br />
<br />
<br />
The best energy performance for potatoes processing with PEF with about a low residence time and the lowest level of KJ per Kg.<br />
<br />
(Toepfl, Siemer & Heinz 2014)<br />
<br />
<br />
Extraction process of sugar cane shows energy saving of 50%. Use about 10 KJ/kg<br />
<br />
(Toepfl, Siemer & Heinz 2014)<br />
<br />
<br />
Figure Energy required for cell disintegration of potato, (Toepfl et al. 2014, p.105)<br />
<br />
<br />
Recent Cases:<br />
<br />
Cost analysis of commercial pasteurization of orange juice by pulsed electric fields<br />
<br />
Innovative Food Science & Emerging Technologies, Volume 17, January 2013, Pages 72-78<br />
<br />
F. Sampedro, A. McAloon, W. Yee, X. Fan, H.Q. Zhang, D.J. Geveke<br />
<br />
<br />
<br />
===Change in Energy Distribution===<br />
<br />
Substitution of thermal operation for PEF operation, reducing the demand of thermal energy and raising the one of electric energy. This lead to lower temperature use in the process leading to use of less intense thermal energy. The generation of pulsed electric field may imply a major demand of electricity power but the magnitude of this demand is highly depended on the configuration of the pulse generation system.<br />
Reaching the peak power needed is the major challenge and the main cost issue. Typical average power of PEF units is 30-400kW. The actual demand of power relies on the design of the generator of the discharge.<br />
For industrial applications 40-100 kV and 100 A – 5kA. Life time of 10^12 pulses for semiconductors at optimal operation conditions (out of this conditions, it can be drastically lower). <br />
<br />
(Toepfl, Siemer, Saldanaña & Heinz 2014)<br />
<br />
<br />
The system transform electrical power from a low, utility level into pulsed high intensity electric field. Slow charging and fast discharging, the electric strength depends on the distance between the electrodes. <br />
<br />
(Toepfl, Siemer, Saldanaña & Heinz 2014)<br />
<br />
<br />
<br />
===References===<br />
<br />
*Garde-Cerdán, T., González-Arenzana, L., López, N., López, R., Santamaría, P., López-Alfaro, I. (2013) 'Effect of different pulsed electric field treatments on the volatile composition of Graciano, Tempranillo and Grenache grape varieties', Innovative Food Science & Emerging Technologies, 20(October), pp. 91-99.<br />
*Griffitths M. W., Walking-Ribeiro, M. (2014) ' Part II: Chapeter 7 Pulse Electric Field processing'', in Sun, D. (ed.)Emerging Tehcnologies for Food Processing. UK: Academic Press, pp. 115-138.<br />
*INTECH (2015) EPG DIAGRAM , Available at: http://www.intechopen.com/source/html/38363/media/image2.png (Accessed: 15th March 2015).<br />
*Muredzi, P. (2012) 'Chapter 2: Pulse Electric Field processing', in Aleman, M. (ed.) Emerging Non-thermal Food Processing Technologies. USA: CBH books, pp. 19-57.<br />
*Sampedroa, F., McAloonb A., Yeec W., Fand X., Zhange H.Q., Geveke D.J. (2013) 'Cost analysis of commercial pasteurization of orange juice by pulsed electric fields',Innovative Food Science & Emerging Technologies, 17(January ), pp. 72–78.<br />
<br />
*Toepfl S., Siemer, C., Heinz V. (2014) ' Part II: Chapeter 8 Pulse Electric Field processing'', in Sun, D. (ed.)Emerging Tehcnologies for Food Processing. UK: Academic Press, pp. 147-152.<br />
*Toepfl S., Siemer C., Saldanaña G., Heinz V. (2014) ' Part II: Chapeter 6 Pulse Electric Field processing'', in Sun, D. (ed.)Emerging Tehcnologies for Food Processing. UK: Academic Press, pp. 93-108.<br />
<br />
<br />
<br />
<br />
<br />
Back to [[Subsection DA food|EFFICIENCY FINDER OF FOOD INDUSTRY]]</div>Chiphttp://wiki.zero-emissions.at/index.php?title=File:PEF_Flow_chart.jpg&diff=231152File:PEF Flow chart.jpg2015-06-03T10:03:58Z<p>Chip: </p>
<hr />
<div></div>Chiphttp://wiki.zero-emissions.at/index.php?title=Radio_frequency&diff=231151Radio frequency2015-06-03T09:51:01Z<p>Chip: </p>
<hr />
<div>Back to [[Subsection DA food|EFFICIENCY FINDER OF FOOD INDUSTRY]]<br />
<br />
<br />
Radio Frequency Heating<br />
<br />
<br />
===General Information===<br />
<br />
====Overview====<br />
<br />
The development of radio frequency technologies in the food industry capitalizes on the high development on telecommunications and electricity applications (Cambridge University Press, 2015; Mukherjee, 2015)<br />
Radio frequency is defined as electromagnetic frequency between 300 KHz to 300 MHz. The difference between RF and Microwave radiation is in the way of transferring energy affecting different profiles of molecules (Orsat & Raghavan; 2014).<br />
<br />
<br />
====Advantages====<br />
<br />
*Rapid processing. The processing temperature is reached faster than in conventional processes.<br />
*Combination with conventional heating can enhance the heating homogeneity.<br />
*The long length of the waves improve the homogeneity in the heating of the material. <br />
*It acts as a moisture leveling process.<br />
*Good energy efficiency. <br />
*No surface over drying or overheating.<br />
*Low maintenance cost.<br />
*The technology combined with conventional methods can lead to meet the quality requirements of products (and often exceed them) and to open a field for new product development while significantly reducing process time and energy requirements.<br />
<br />
<br />
====Disadvantages==== <br />
<br />
*Initial investment capital cost is high.<br />
*The operation is subject to fluctuation in the price of electricity.<br />
*Skilled labor is required for the tuning.<br />
*Restriction by law in the use of frequency bands due to the frequencies already use in telecommunications. <br />
*Installations require individual tuning and specific design.<br />
*The essential problem is the transfer of the energy from the generator (60% efficient) to the material.<br />
<br />
(Orsat & Raghavan; 2014)<br />
<br />
<br />
====Base====<br />
<br />
*When using RF, an electric field is developed between the electrodes changing the orientation of polar molecules back and forward facing opposite poles, the friction product of this alternating re orientation produce the heat that raise the temperature of the product. RF works well with large quantities of materials with high ionic activity. The amount of heat generated depend on the frequency level, the square of the applied voltage, the dimensions of the product and the dielectric loss factor (principle of dielectric heating).<br />
<br />
*There are two main mechanisms of polarization of the material: Dipolar polarization in which the polarized molecules realign and Space charge polarization, in which charge carriers migrate due to the effect of the alternating field.<br />
<br />
*The polarization effect is a function of the radiation frequency, the dielectric and electric properties of the material, the viscosity of the medium and the size of the polar particles.<br />
<br />
*The dielectric constant of the heated material is key. It is strongly depended on pressure, temperature and frequency of the alternating field (decrease with increasing frequency because the motion of the molecular dipole cannot keep up with the change in the alternating field).<br />
<br />
*Water is the major absorber in foods, alcohol and sugars have also an important role. <br />
<br />
(Orsat & Raghavan; 2014)<br />
<br />
<br />
<br />
===Description of techniques===<br />
<br />
The use of radio frequency technology requires the specification of certain parameters as the dielectric properties of the material to be processed pointing to a specific frequency to be used, the quantity of the material and the moisture leveling (especially for drying).<br />
The standardized 50 Ohms technology can illustrate the basic component of the system: the base of this technology is the fixed quartz oscillator with subsequent amplification through a vacuum amplifier. The components are the generator with adjustable power output in a standard load of 50 ohm impedance; standard coaxial lines to carry the RF power; matching boxes using adjustable capacitors or inductors located between the coaxial line and the applicator; online measurement of the incident and the reflected RF powers.<br />
Optimal design is found when the air gaps between the electrodes and the product are minimal, the parasitic capacitances are minimal and the feeding of conductors are as short and wide as possible.<br />
<br />
(Orsat & Raghavan; 2014)<br />
<br />
<br />
<br />
===Changes in process===<br />
<br />
====Cooking====<br />
<br />
Cooking procedures for meat with appropriate package and container lowered 42% in cooking time in a RF oven with respect to cooking time in a water bath. Quality of RF cooked meat was similar to the quality of water bath cooked meat. Pre-cooked and packaged food can help to deal with the food safety regulations and foodborne illness outbreaks.<br />
<br />
The marinade increases the cook yield, moisture content, and tenderness of meat. Addition of supplements may be necessary.<br />
<br />
(Kirmaci & Singh, 2012)<br />
<br />
<br />
====Pasteurization====<br />
<br />
*The pasteurization process through radiofrequency heating enables time temperature regimes that are milder than conventional heating techniques. <br />
*Potentially selective killing of microorganisms. Better quality in terms of color and taste.<br />
*When the heat can be generated faster in the microbial cell than in the medium a lower processing temperature can be achieved. Most microbial cell exhibit a change with the technology, enabling the possibility of oscillation at the point of breaking the elastic limit of the membrane. The heating process has the major pasteurization effects and therefore synergies with conventional thermic treatments are no always recommended.<br />
*Potential for the avoidance of chemical treatments.<br />
*For E. Coli, frequencies of 11 to 130 MHz, power of 10 W and 1 min. time of treatment with 98% destruction.<br />
<br />
(Orsat & Raghavan; 2014)<br />
<br />
<br />
Cases:<br />
<br />
Inactivation of Escherichia coli K-12 and Listeria innocua in milk using radio frequency (RF) heating<br />
<br />
Innovative Food Science & Emerging Technologies, Volume 6, Issue 4, 1 December 2005, Pages 396-402<br />
<br />
G.B. Awuah, H.S. Ramaswamy, A. Economides, K. Mallikarjunan<br />
<br />
<br />
====Drying====<br />
<br />
The use of the technology has its major advantage on the generation of heat within the product. High potential for targeting the remaining moisture in post baking products as cookies, crackers and pasta.<br />
<br />
(Orsat & Raghavan; 2014)<br />
<br />
<br />
====Thawing====<br />
<br />
Food thawing assisted by RF heating is faster than conventional thawing.<br />
Hot spots can be a major disadvantage of a RF thawing system.<br />
Optimization methods can help designing better RF system for thawing purposes.<br />
<br />
(Uyar et all, 2015)<br />
<br />
<br />
Case:<br />
<br />
Radio-frequency thawing of food products – A computational study<br />
<br />
(Uyar et al, 2015)<br />
<br />
<br />
====Washing products====<br />
<br />
The technology can be used for product disinfestation, to control product pests in various agri-food items such as cherries, walnuts, almonds, stored grains and fresh fruits.<br />
<br />
RF heating uniformity can be improved by forced hot air and mixing. The quality of products is not affected by the RF treatments. RF heating provides effective and physical methods for disinfesting agri-food items.<br />
<br />
(Hou & Wang, 2014)<br />
<br />
<br />
*Use 4.75 MHz to eradicate pine wood decay fungi with a temperature range of 75-90 °C and 4-12 min. time treatment.<br />
<br />
*Improvement on disinfection of legumes from almost 300 min. to less than 10 min with 27 MHz.<br />
<br />
(Orsat & Raghavan; 2014) <br />
<br />
<br />
Case:<br />
<br />
Development of thermal treatment protocol for disinfesting chestnuts using radio frequency energy<br />
<br />
(Hou & Wang, 2014)<br />
<br />
<br />
<br />
===Energy Savings===<br />
<br />
Higher energy use due to the minimizing of processing time. <br />
<br />
<br />
<br />
===Change in Energy Distribution===<br />
<br />
Change thermal energy for electricity.<br />
<br />
<br />
<br />
===References===<br />
<br />
*Cambridge University Press (2015) International Journal of Microwave and Wireless Technologies, Available at: http://journals.cambridge.org/action/displayJournal?jid=MRF (Accessed: 14th March 2015).<br />
*Hou, L., Ling, B., Wang, S. (2014) 'Development of thermal treatment protocol for disinfesting chestnuts using radio frequency energy', Postharvest Biology and Technology, 98(December), pp. 65-71.<br />
*Kirmaci, B., Singh, R. (2012) 'Quality of chicken breast meat cooked in a pilot-scale radio frequency oven', Innovative Food Science & Emerging Technologies, 14(April), pp. 77-84.<br />
*Orsat, V., Raghavan V. (2014) 'Part IV: Alternative thermal processing: Radio Frequency Processing', in Sun, D. (ed.)Emerging Tehcnologies for Food Processing. UK: Academic Press, pp. 385-398.<br />
*Uyar, R., Bedane, T., Erdogdu, F., Palazoglu, T., Farag, K., Marra, F. (2015) 'Radio-frequency thawing of food products – A computational study', Journal of Food Engineering, 146(February), pp. 163-171.<br />
<br />
<br />
<br />
<br />
<br />
Back to [[Subsection DA food|EFFICIENCY FINDER OF FOOD INDUSTRY]]</div>Chiphttp://wiki.zero-emissions.at/index.php?title=Radio_frequency&diff=231150Radio frequency2015-06-03T09:49:50Z<p>Chip: Created page with "Back to EFFICIENCY FINDER OF FOOD INDUSTRY Radio Frequency Heating ===General Information=== ====Overview==== The development of radio frequency t..."</p>
<hr />
<div>Back to [[Subsection DA food|EFFICIENCY FINDER OF FOOD INDUSTRY]]<br />
<br />
<br />
Radio Frequency Heating<br />
<br />
<br />
===General Information===<br />
<br />
====Overview====<br />
<br />
The development of radio frequency technologies in the food industry capitalizes on the high development on telecommunications and electricity applications (Cambridge University Press, 2015; Mukherjee, 2015)<br />
Radio frequency is defined as electromagnetic frequency between 300 KHz to 300 MHz. The difference between RF and Microwave radiation is in the way of transferring energy affecting different profiles of molecules (Orsat & Raghavan; 2014).<br />
<br />
<br />
====Advantages====<br />
<br />
*Rapid processing. The processing temperature is reached faster than in conventional processes.<br />
*Combination with conventional heating can enhance the heating homogeneity.<br />
*The long length of the waves improve the homogeneity in the heating of the material. <br />
*It acts as a moisture leveling process.<br />
*Good energy efficiency. <br />
*No surface over drying or overheating.<br />
*Low maintenance cost.<br />
*The technology combined with conventional methods can lead to meet the quality requirements of products (and often exceed them) and to open a field for new product development while significantly reducing process time and energy requirements.<br />
<br />
<br />
====Disadvantages==== <br />
<br />
*Initial investment capital cost is high.<br />
*The operation is subject to fluctuation in the price of electricity.<br />
*Skilled labor is required for the tuning.<br />
*Restriction by law in the use of frequency bands due to the frequencies already use in telecommunications. <br />
*Installations require individual tuning and specific design.<br />
*The essential problem is the transfer of the energy from the generator (60% efficient) to the material.<br />
<br />
(Orsat & Raghavan; 2014)<br />
<br />
<br />
====Base====<br />
<br />
*When using RF, an electric field is developed between the electrodes changing the orientation of polar molecules back and forward facing opposite poles, the friction product of this alternating re orientation produce the heat that raise the temperature of the product. RF works well with large quantities of materials with high ionic activity. The amount of heat generated depend on the frequency level, the square of the applied voltage, the dimensions of the product and the dielectric loss factor (principle of dielectric heating).<br />
<br />
*There are two main mechanisms of polarization of the material: Dipolar polarization in which the polarized molecules realign and Space charge polarization, in which charge carriers migrate due to the effect of the alternating field.<br />
<br />
*The polarization effect is a function of the radiation frequency, the dielectric and electric properties of the material, the viscosity of the medium and the size of the polar particles.<br />
<br />
*The dielectric constant of the heated material is key. It is strongly depended on pressure, temperature and frequency of the alternating field (decrease with increasing frequency because the motion of the molecular dipole cannot keep up with the change in the alternating field).<br />
<br />
*Water is the major absorber in foods, alcohol and sugars have also an important role. <br />
<br />
(Orsat & Raghavan; 2014)<br />
<br />
<br />
<br />
===Description of techniques===<br />
<br />
The use of radio frequency technology requires the specification of certain parameters as the dielectric properties of the material to be processed pointing to a specific frequency to be used, the quantity of the material and the moisture leveling (especially for drying).<br />
The standardized 50 Ohms technology can illustrate the basic component of the system: the base of this technology is the fixed quartz oscillator with subsequent amplification through a vacuum amplifier. The components are the generator with adjustable power output in a standard load of 50 ohm impedance; standard coaxial lines to carry the RF power; matching boxes using adjustable capacitors or inductors located between the coaxial line and the applicator; online measurement of the incident and the reflected RF powers.<br />
Optimal design is found when the air gaps between the electrodes and the product are minimal, the parasitic capacitances are minimal and the feeding of conductors are as short and wide as possible.<br />
<br />
(Orsat & Raghavan; 2014)<br />
<br />
<br />
<br />
===Changes in process===<br />
<br />
====Cooking====<br />
<br />
Cooking procedures for meat with appropriate package and container lowered 42% in cooking time in a RF oven with respect to cooking time in a water bath. Quality of RF cooked meat was similar to the quality of water bath cooked meat. Pre-cooked and packaged food can help to deal with the food safety regulations and foodborne illness outbreaks.<br />
<br />
The marinade increases the cook yield, moisture content, and tenderness of meat. Addition of supplements may be necessary.<br />
<br />
(Kirmaci & Singh, 2012)<br />
<br />
<br />
====Pasteurization====<br />
<br />
*The pasteurization process through radiofrequency heating enables time temperature regimes that are milder than conventional heating techniques. <br />
*Potentially selective killing of microorganisms. Better quality in terms of color and taste.<br />
*When the heat can be generated faster in the microbial cell than in the medium a lower processing temperature can be achieved. Most microbial cell exhibit a change with the technology, enabling the possibility of oscillation at the point of breaking the elastic limit of the membrane. The heating process has the major pasteurization effects and therefore synergies with conventional thermic treatments are no always recommended.<br />
*Potential for the avoidance of chemical treatments.<br />
*For E. Coli, frequencies of 11 to 130 MHz, power of 10 W and 1 min. time of treatment with 98% destruction.<br />
<br />
(Orsat & Raghavan; 2014)<br />
<br />
<br />
Cases:<br />
<br />
Inactivation of Escherichia coli K-12 and Listeria innocua in milk using radio frequency (RF) heating<br />
<br />
Innovative Food Science & Emerging Technologies, Volume 6, Issue 4, 1 December 2005, Pages 396-402<br />
<br />
G.B. Awuah, H.S. Ramaswamy, A. Economides, K. Mallikarjunan<br />
<br />
<br />
====Drying====<br />
<br />
The use of the technology has its major advantage on the generation of heat within the product. High potential for targeting the remaining moisture in post baking products as cookies, crackers and pasta.<br />
<br />
(Orsat & Raghavan; 2014)<br />
<br />
<br />
====Thawing====<br />
<br />
Food thawing assisted by RF heating is faster than conventional thawing.<br />
Hot spots can be a major disadvantage of a RF thawing system.<br />
Optimization methods can help designing better RF system for thawing purposes.<br />
<br />
(Uyar et all, 2015)<br />
<br />
<br />
Case:<br />
<br />
Radio-frequency thawing of food products – A computational study<br />
<br />
(Uyar et al, 2015)<br />
<br />
<br />
====Washing products====<br />
<br />
The technology can be used for product disinfestation, to control product pests in various agri-food items such as cherries, walnuts, almonds, stored grains and fresh fruits.<br />
<br />
RF heating uniformity can be improved by forced hot air and mixing. The quality of products is not affected by the RF treatments. RF heating provides effective and physical methods for disinfesting agri-food items.<br />
<br />
(Hou & Wang, 2014)<br />
<br />
<br />
*Use 4.75 MHz to eradicate pine wood decay fungi with a temperature range of 75-90 °C and 4-12 min. time treatment.<br />
<br />
*Improvement on disinfection of legumes from almost 300 min. to less than 10 min with 27 MHz.<br />
<br />
(Orsat & Raghavan; 2014) <br />
<br />
<br />
Case:<br />
<br />
Development of thermal treatment protocol for disinfesting chestnuts using radio frequency energy<br />
<br />
(Hou & Wang, 2014)<br />
<br />
<br />
<br />
===Energy Savings===<br />
<br />
Higher energy use due to the minimizing of processing time. <br />
<br />
<br />
<br />
===Change in Energy Distribution===<br />
<br />
Change thermal energy for electricity.<br />
<br />
<br />
<br />
===References===<br />
<br />
*Cambridge University Press (2015) International Journal of Microwave and Wireless Technologies, Available at: http://journals.cambridge.org/action/displayJournal?jid=MRF (Accessed: 14th March 2015).<br />
*Hou, L., Ling, B., Wang, S. (2014) 'Development of thermal treatment protocol for disinfesting chestnuts using radio frequency energy', Postharvest Biology and Technology, 98(December), pp. 65-71.<br />
*Kirmaci, B., Singh, R. (2012) 'Quality of chicken breast meat cooked in a pilot-scale radio frequency oven', Innovative Food Science & Emerging Technologies, 14(April), pp. 77-84.<br />
*Orsat, V., Raghavan V. (2014) 'Part IV: Alternative thermal processing: Radio Frequency Processing', in Sun, D. (ed.)Emerging Tehcnologies for Food Processing. UK: Academic Press, pp. 385-398.<br />
*Uyar, R., Bedane, T., Erdogdu, F., Palazoglu, T., Farag, K., Marra, F. (2015) 'Radio-frequency thawing of food products – A computational study', Journal of Food Engineering, 146(February), pp. 163-171.<br />
<br />
<br />
<br />
<br />
<br />
Back to [[Subsection DA food|EFFICIENCY FINDER OF FOOD INDUSTRY]]</div>Chiphttp://wiki.zero-emissions.at/index.php?title=Ultrasound&diff=231149Ultrasound2015-06-03T09:37:26Z<p>Chip: Created page with "Back to EFFICIENCY FINDER OF FOOD INDUSTRY ===General Information=== ====Overview==== The development of ultrasound began in the preceding years of ..."</p>
<hr />
<div>Back to [[Subsection DA food|EFFICIENCY FINDER OF FOOD INDUSTRY]]<br />
<br />
<br />
===General Information===<br />
<br />
====Overview====<br />
<br />
The development of ultrasound began in the preceding years of the Second World War, for emulsification and surface cleaning technologies. Further applications on animal communication sciences, detection of building flaws, fine chemistry analysis and treatment of disease.<br />
In the food sector, there are application to generate emulsions, cell disruption and disperse aggregate materials. Future developments on modification and control of crystallization processes, degassing of liquids, enzymes inactivation, enhanced drying and filtration and the induction of oxidation reactions. Potential aromatic change can be also enabled by the technology.<br />
<br />
(Muredzi, 2012)<br />
<br />
<br />
====Advantages==== <br />
<br />
*Rapid, precise and non-destructive analytical tool. Used for texture, viscosity and concentration measurements.<br />
*Automatizing potential. <br />
*Considered clean and green technology and acceptable. <br />
*Foam destruction improving processing speed and potential viscosity management.<br />
*Enhance texture (yogourt, stronger gel structure with greater water holding capacity; changing viscosity, reducing size of particle) and flavors in diary nutrition. <br />
*Extending shelf life of juices, used when bio active and anti oxidant compound retention or enhancement is required<br />
<br />
(Paniwnyk, 2014)<br />
<br />
*Increase efficiency of mass transfer (Muredzi, 2012)<br />
<br />
<br />
====Disadvantages====<br />
<br />
*Monitor possible negative effect like oxidation of fats, inactivation of valuable enzymes and denaturation of proteins. Unexpected changes in aroma are also possible.<br />
<br />
(Paniwnyk, 2014)<br />
<br />
<br />
====Base====<br />
<br />
*Ultrasonic technology is based on a form of energy generated by sound waves above 16 KHz. Its propagation in a biological structure induces compression and depression of the medium particles and high amount of energy can be imparted. <br />
*The fundamental effect is to impose acoustic pressure on a continuum fluid. It is a sinusoidal wave dependent on time, frequency and the maximum amplitude wave<br />
*Ultrasound enables the formation of regions of alternating compression and expansion. There is a potential generation of immense pressure, shear and temperature gradient in the medium due to cavitation, this is shockwaves from the collapse of formed bubbles leading to high pressure high temperature regions (5500°C and 50 MPa).Cavitation can result from micro streaming enhancing mass and heat transfer. Cavitation depends on the ultrasound characteristics, product properties and ambient conditions. Ultrasound intensity required to cause cavitation increase markedly above 100 KHz<br />
*Another important phenomenon behind this technology is Ultrasound degassing: process of bubble transport and growth in the nodes and the anti nodes (bubbles smaller than the resonance size). The acoustic pressure at the nodes is zero and in the anti node fluctuate from a maximum to a minimum. <br />
*There is classification of ultrasound according to the frequency: Power Ultrasound (16-100 kHz), high frequency ultrasound (100kHz-1 MHz) and diagnostic ultrasound (1-10 KHz).<br />
*Frequency inversely proportional to bubble size. Low frequency generates large cavitation bubbles resulting in higher temperatures and pressures in the cavitation zones. Cavitation between 16-100 KHz for industrial use.<br />
<br />
(Paniwnyk, 2014)<br />
<br />
<br />
<br />
===Description of techniques===<br />
<br />
*The general parameters are three: sound power, sound intensity and sound density characteristics. According to this parameters there is low energy and high energy ultrasound. Low energy (low power and low intensity) is higher than 100 KHz and lower than 1 Wcm-2; not physical nor chemical changes used for food processing monitoring. High energy ultrasound use intensities 10-10000 Wcm-2 and frequencies between 18-100 KHz altering material properties. <br />
<br />
*A Liquid medium is essential even if it is only 5% of the overall medium. A source of high energy vibration or transducer which transfer the amplified vibrations to the sonotrode or probe in direct contact with the medium.<br />
<br />
*The transducer can be : Piezoelectric (scalability and commercial) or magnetostrictive (generally lower maximum power)<br />
<br />
*Process parameters: Energy (input per volume of material) and Intensity (power per surface are of the sonotrode). Pressure (more and more cavitation potential, more rapid but violent collapse of bubbles). Temperature (affecting vapour pressure, surface tension and viscosity; increase the bubble number but dampened collapse) and Viscosity (+-cavitation) <br />
<br />
(Paniwnyk, 2014)<br />
<br />
<br />
<br />
===Changes in process===<br />
<br />
====Fermentation====<br />
<br />
The use of the technology enables a reduction in the operation time with higher viable cells count. High potential in the dairy industry.<br />
<br />
When microbiological cultures for fermentation are treated by ultrasound, their activity is higher enabling a faster fermentation. In this same way, processing by ultrasound can reduce costs significantly, since fermentation time is shorter. <br />
<br />
(Barukčić et al. 2015)<br />
<br />
<br />
====Sterilization====<br />
<br />
Ultrasound technology, assisting to other processes of sterilization, is effective minimizing the flavor lost, enabling a greater homogeneity and energy savings. The results differ depending on the type of bacteria and very high intensities are need for permanent sterilization ultrasound alone.<br />
<br />
Tested life extension of food, enhanced stability. Product quality, texture and flavors can be maintained if process times are kept to a minimum and treatment temperatures are reasonably low. <br />
<br />
(Paniwnyk, 2014)<br />
<br />
<br />
Cases: <br />
<br />
Ultrasonic disruption of yeast cells: Underlying mechanism and effects of processing parameters<br />
<br />
Innovative Food Science & Emerging Technologies, Volume 28, March 2015, Pages 59-65<br />
<br />
Tao Wu, Xiao Yu, Antuo Hu, Li Zhang, Yuan Jin, Muhammad Abid<br />
<br />
<br />
Influence of high intensity ultrasound on microbial reduction, physico-chemical characteristics and fermentation of sweet whey<br />
<br />
Innovative Food Science & Emerging Technologies, Volume 27, February 2015, Pages 94-101<br />
<br />
Irena Barukčić, Katarina Lisak Jakopović, Zoran Herceg, Sven Karlović, Rajka Božanić<br />
<br />
<br />
====Pasteurization====<br />
<br />
The technology can be used as replacement for conventional pasteurization where the precipitation does not occur. Stability increase of food is also possible. There is a reduction in cost compared with conventional methods due to reductions in the operation time. It has a high potential in the dairy industry.<br />
<br />
(Barukčić et al. 2015)<br />
<br />
<br />
====Extraction====<br />
<br />
Ultrasound enables a greater penetration of solvent into cellular materials. Disruption of cellular walls facilitating the release of content. Micro streaming effects for better diffusion. Higher level of dry matter and final content. Improved process for organic compounds within the body of plants and seeds.<br />
<br />
Fundamentally implies increasing efficiency of extraction at lower temperature in less time. <br />
<br />
(Muredzi, 2012)<br />
<br />
<br />
*Used in natural compound extraction as natural antioxidants, oils, color, flavors, polyphenols, citrus peel, olive, oil, pam oil, coffee, tea, grape must, carotenoids among others.<br />
<br />
*Natural dyes extraction at 80 W, 45° 3h, up to 100% enhanced of the marigold flowers, 25% in pomegranate and 12% in green wattle. <br />
<br />
(Paniwnyk, 2014)<br />
<br />
<br />
Cases:<br />
<br />
Applications and opportunities for ultrasound assisted extraction in the food industry<br />
<br />
Innovative Food Science & Emerging Technologies, Volume 9, Issue 2, April 2008, Pages 161-169<br />
<br />
Kamaljit Vilkhu, Raymond Mawson, Lloyd Simons, Darren Bates<br />
<br />
<br />
====Drying==== <br />
<br />
The technology enables lower process temperature and less processing time. It enables increases from 30% to 60% on heat transfer between a solid surface and a liquid medium. Freezing drying with ultrasound enables the control the size of the crystals.<br />
<br />
(Muredzi, 2012)<br />
<br />
<br />
Cases:<br />
<br />
Ultrasonic vacuum drying technique as a novel process for shortening the drying period for beef and chicken meats<br />
<br />
Innovative Food Science & Emerging Technologies, Volume 26, December 2014, Pages 182-190<br />
<br />
Mehmet Başlar, Mahmut Kılıçlı, Omer Said Toker, Osman Sağdıç, Muhammet Arici<br />
<br />
<br />
Novel contact ultrasound system for the accelerated freeze-drying of vegetables<br />
<br />
Innovative Food Science & Emerging Technologies, Volume 16, October 2012, Pages 113-120<br />
<br />
Katharina Schössler, Henry Jäger, Dietrich Knorr<br />
<br />
<br />
====Cooling/freezing====<br />
<br />
The effect of the ultrasonic technology in the freezing process is related with the pre-existing bubbles in liquids that affect ice nucleation and crystallization. Liquids containing pre-existing bubbles nucleate with a shorter delay. Adding bubbles to liquid samples could be a promising and feasible approach to improve the effectiveness of ultrasound irradiation with great potential for the frozen food industry.<br />
(Hu et al, 2013)<br />
<br />
<br />
====Washing products====<br />
<br />
The ultrasound technology enables an enhancement in microbial count reduction over alone wash. Continuous-flow ultrasonic washing of fresh produce enhance microbial safety. <br />
Blockage of ultrasound by produce leaves or other materials should be avoided. Also the variance in the residence-time distribution should be minimized and a near-uniform acoustic field distribution in the washing facility should be assured.<br />
<br />
(Zhou & Pearlstein, 2012)<br />
<br />
<br />
====Equipment Cleaning====<br />
<br />
The technology in situ combined with chemical treatment enables the reduction of chemical use and worker/chemical contact use. Better cleaning speed and cleaning consistency is enabled. Automatic operation and control are possible, additionally to potential on labor, floor space, and energy savings. <br />
<br />
(Muredzi, 2012)<br />
<br />
<br />
High pressure jetting effect potential can happened in solid-liquid systems.<br />
<br />
(Paniwnyk, 2014)<br />
<br />
<br />
Case:<br />
<br />
Evaluation of high power ultrasound porous cleaning efficacy in American oak wine barrels using X-ray tomography<br />
<br />
Innovative Food Science & Emerging Technologies, Volume 12, Issue 4, October 2011, Pages 509-514<br />
<br />
Garth Wayne Porter, Andrew Lewis, Mark Barnes, Ruth Williams<br />
<br />
<br />
<br />
===Energy Savings===<br />
<br />
Potential savings due to the easier mass transfer processes, the energy needed per production unit should be lower as for most unit operation the technology accelerates the process.<br />
<br />
<br />
<br />
===Change in Energy Distribution===<br />
<br />
Use of more electricity increasing the power demand of the site in terms of electricity and potential reduction in terms on thermal energy. Due to the facilitation of the processes, it is also possible to have lower conditions of temperature and energy, broadening the potential sources of energy.<br />
<br />
<br />
<br />
===References===<br />
<br />
*Barukčić, I., Jakopović, K., Herceg, Z.,Karlović, S., Božanić, R. (2015) 'Influence of high intensity ultrasound on microbial reduction, physico-chemical characteristics and fermentation of sweet whey', Innovative Food Science & Emerging Technologies, 27(February), pp. 94-101.<br />
*Hu, F., Sun, D., Gao, W., Zhang, Z., Zeng, X., Han, Z. (2013) 'Effects of pre-existing bubbles on ice nucleation and crystallization during ultrasound-assisted freezing of water and sucrose solution', Innovative Food Science & Emerging Technologies, 20(October), pp. 161-166.<br />
*Muredzi, P. (2012) 'Chapter 5: Ultrasound Processing Technology', in Aleman, M. (ed.) Emerging Non-thermal Food Processing Technologies. USA: CBH books, pp. 167-194.<br />
*Paniwnyk, L. (2014) 'Part III Other not Thermal Technologies: Chapter 15 Application of Ultrasound', in Sun, D. (ed.) Emerging Technologies for Food Processing. UK: Academic Press, pp. 361-377.<br />
*Zhou, B., Feng, H., Pearlstein A. (2012) 'Continuous-flow ultrasonic washing system for fresh produce surface decontamination', Innovative Food Science & Emerging Technologies, 16 (October), pp. 427-435.<br />
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Back to [[Subsection DA food|EFFICIENCY FINDER OF FOOD INDUSTRY]]</div>Chiphttp://wiki.zero-emissions.at/index.php?title=Nanotechnology&diff=231148Nanotechnology2015-06-03T09:23:39Z<p>Chip: Created page with "Back to EFFICIENCY FINDER OF FOOD INDUSTRY ===General Information=== ====Overview==== The origin of nanotechnology descends of many scientific and e..."</p>
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<div>Back to [[Subsection DA food|EFFICIENCY FINDER OF FOOD INDUSTRY]]<br />
<br />
<br />
===General Information===<br />
<br />
====Overview====<br />
<br />
The origin of nanotechnology descends of many scientific and engineering fields. It is essentially the manipulation and control at a very small scale (based on physical and chemical principles). Crucial events in the initial development of the technology were the scanning tunnelling microscope, the atomic force microscope and the Eigler-Schwarzer experiment. Early and intense applications are found on nanolithography and computer components fields. In the field of electronics, textiles, drug delivery and new materials the focus on nanotechnology has been intense in the last years (Tourney 2010; Anthierens, et al. 2012 ). The food processing industry can capitalize in the findings and techniques developed to solve the current problems or even shape the whole industry.<br />
<br />
<br />
====Advantages==== <br />
<br />
*Use of natural compounds (i.e. plant oils) in combination with tailored structure that enhances desired effects (Donsi et al. 2014).<br />
*It enables possibilities for new materials.<br />
*Nano scale design using energy and materials more effectively.<br />
*Ultrafine products and processes (Nieuwland et al. 2014; Pinheiro et al. 2012).<br />
<br />
<br />
====Disadvantages====<br />
<br />
*High level of expertise needed.<br />
*Governance and nanotech policies are challenging due to the complexity of the technology evaluation (Tourney 2010).<br />
<br />
<br />
====Base====<br />
<br />
*Nano design of delivery mechanism based on emulsion systems or nano-containers structures that enables a controlled delivering of sustances (Anthierens, et al. 2012; Pinheiro et al. 2012). These structure designs can also target a modification in the structure on food, as shown in the Change in Process Section (Nieuwland et al. 2014). <br />
* The antibacterial nature of frequently used compounds is mainly due to the effect of hydrophobic nature and the free hydroxyl function in the compounds interacting with the membrane of the bacteria. In the first case, the lipid bilayer of the cytoplasmic membrane is expanded and destabilized increasing its fluidity and permeability. In the second case, it acts as a proton exchanger, the gradient across the membrane is reduced leading to the cell death to a decrease of Adenosine triphosphate (Anthierens, et al. 2012).<br />
<br />
<br />
<br />
===Description of techniques===<br />
<br />
The techniques mainly refer to the implementation of structure at the nano metric scale in or on the food product. Based on the found applications, there are two main targets for the structures 1) To target a change directly in the structure of the food (like in cooking) 2) To target the creation of a delivery system (in packaging or in the food itself). <br />
Due to the tailored characteristics of nanotechnology applications, a further common description of technology is not convenient. <br />
<br />
<br />
<br />
===Changes in process (Operation Unit Applications===<br />
<br />
====Cooking====<br />
<br />
Nanotechnology can enable a designed texture of food, being especially relevant for meat substitutes. Solution of growing population a growing demand of proteins. Alternatives sources of proteins as leaf proteins or insect proteins (Nieuwland et al. 2014). <br />
<br />
Non-meat product with appealing structure are difficult to produce, although it is possible to produce thin fibrils as building blocks for texturally meat replacers. Electros pining produces thin fibrils with a high aspect ratio. Under a high voltage, a polymers solution produce fibrils. The targeted polymer needs to be highly soluble and able to entangle at the same time that the immersing solution must have the right conductivity, viscosity (depended on concentration, high enough to reach entangling but still at a workable level of viscosity) and surface tension. Polymers have been used in biomedical application but they are not suitable for food application. Only two proteins are known to spin under food-grade and it is a possibility to use one of these proteins as a carrier for other proteins. Zein and gelatin proteins have been explore to be used as carriers. Being soluble and in a random coil structure is the most challenging processing stages in the electro spinning of proteins (Nieuwland et al. 2014). <br />
Process parameters optimization are the used voltage, the flow speed, the distance to collector among others (Nieuwland et al. 2014).<br />
<br />
*Fixation and alignment of the fibrillar structures are also needed and up calling processes need to be explored (Nieuwland et al. 2014).<br />
<br />
<br />
====Pasteurization/Blanching====<br />
<br />
Nanotechnology enable a slow and sustained release of the antimicrobial compounds and can also contribute to their incorporation in complex food systems. There is a high potential for replacing artificial compounds to meet the growing needs of consumers for more healthy products keeping the preservation standards. The antimicrobial effect is generated due to a synergy with another compound that can be natural avoiding the use of artificial preservatives (Donsi et al. 2014). <br />
<br />
Essential oils extracted from plants and fruits incorporate different components with significant biological activity, such as anti-inflammatory, expectorant, carminative, psychoactive, pesticide and antimicrobial properties (Donsi et al. 2014). The mechanism of antibacterial action of these oils is mainly based on the hydrophobicity of their constituent molecules. Suitable carriers that promote dispersion and enhance mass transfer can be used. Encapsulation of EOs in appropriate delivery systems can contribute (a) to improve the protection of the bioactive compounds from chemical degradation (b) the dispersion in the aqueous part of the food, where microorganisms proliferate (c) to reduce the impact of EOs on sensorial properties (d) to enhance their biological activity through the promotion of mass transport (Donsi et al. 2014). This development results in “Nano-tanks” for the oils, improving their dispersion in aqueous phase and ensuring a sustained concentration of the active compounds over an extended period of time.<br />
<br />
<br />
====Washing====<br />
<br />
Nanotechnology can enables a minimal processing for fresh fruits and other products from the post harvest industry. The technology can enable a system that combine functionally and edibility (Pinheiro et al. 2012).<br />
<br />
*Chitosan and K carrageenan nano layered coating and promising plataform from which the controlled release of different bioactive compound can be explored. Chitosan is a cationic polysaccharide obtained from chitin. It is an excellent edible component due to its oxygen barriers properties and its intrinsic antibacterial properties. K carrageenan is a sulphated anionic polysaccharide extracted from certain seaweeds is used as gelling and stabilizing agent. It has been reported excellent film forming properties. Great potential for coat food systems such as fruits, vegetables or cheese and to act as a support for the incorporation of bioactive compounds (Pinheiro et al. 2012).<br />
<br />
The release behavior depends on the permeability and on the disassembly or erosion of the multilayer structure and on the other experiment variables (Pinheiro et al. 2012).<br />
Transport of molecules as the sum of the molecules transport by Brownian motion with the molecules transported due to polymer relaxation. With increase processing temperature, promote molecular vibration and movement increasing the delivery rate. The relaxation rate constant decreased with increased with increasing pH, effect of acidic pH on promoting transport through relaxation on the polymeric network. Parameters: Layer position, pH and Temperature (Pinheiro et al. 2012).<br />
<br />
Mass loaded increase with the distance from the first layer. The quantity of the mass loaded and the release and the rate of release can be controlled by altering the position of the compound of interest within the nanolayed structure (Pinheiro et al. 2012).<br />
<br />
<br />
====Packaging====<br />
<br />
Nanotechnology enables a diversification in the packaging sector which relies strongly in the use of petroleum derived, whereas it is raising environmental and economics concerns. This diversification can be done through the use of biodegradable, bio-based food-packaging materials able to preserve and ensure the shelf life of food (Anthierens, et al. 2012).<br />
<br />
Active packaging are materials that extend the shelf life, to maintain or improve the conditions of food. Active packaging relies on release system often based on antioxidants or antimicrobials sustained delivery providing the effect on the food surface where most of the spoilage occurs, avoiding the standard extra amount of preservative that need to be added to food (Anthierens, et al. 2012). <br />
There are several approaches as the incorporation of the active compound into the packaging material, the encapsulation of the active compound into the polymer matrix or the development of multilayer structures with one or more external layers containing active compounds (Anthierens, et al. 2012).<br />
<br />
The use of use of compounds find in plants and oils can be used and the delivery system can be designed in a way that take advantages of the antibacterial properties avoiding often undesirable effects (as organoleptic alterations). It can also help to improve the limits of the application of some compounds due to their hydrophobic nature and volatility by the gradual release of small amount over a longer period of time (Anthierens, et al. 2012). <br />
<br />
A case of elaboration of a bio-nano-material for food-packaging uses a paper substrate coated using two delivery systems: cyclodextrin and mircofibrillated cellulose. Cyclodextrins are cyclic oligosaccharides composed of D-glucose units linked by alfa glucosidic linkages; the inclusion of host complexes is mainly driven by hydrophobic or Van der Waals interactions. This system has been used in the textile and biomedical industries. Micorfibrillated Cellulose is produced by high shear mechanical treatment of cellulose fiber and has been applied as carrier and drug delivery systems (Anthierens, et al. 2012).<br />
<br />
<br />
<br />
===Energy Savings===<br />
<br />
<br />
<br />
===Change in Energy Distribution===<br />
<br />
<br />
<br />
===References===<br />
<br />
*Anthierens T., Billiet L., Devlieghere F., Du Prez F. (2012) 'Poly(butylene adipate) functionalized with quaternary phosphonium groups as potential antimicrobial packaging material', Innovative Food Science & Emerging Technologies, 15(), pp. 81–85.<br />
*Donsì, F.; Cuomo, A.; Marchese, E.; Ferrari, G (2014) 'Infusion of essential oils for food stabilization: Unraveling the role of nanoemulsion-based delivery systems on mass transfer and antimicrobial activity', Innovative Food Science & Emerging Technologies,22(), pp. 212–220.<br />
*Toumey, C. (2010) 'Tracing and disputing the story of nanotechnology', in Hodge, G., Bowman, D., Maynard, A. (ed.) International Handbook on Regulating Nanotechnologies.UK: Edward Elgar, pp. 46-59.<br />
*Pinheiro, A., Bourbon, A. I., Quintas, M.A.C., Coimbra, M.A., Vicente, A.A. (2012) 'Κ-carrageenan/chitosan nanolayered coating for controlled release of a model bioactive compound', Innovative Food Science & Emerging Technologies, 16(), pp. 227-232.<br />
*Nieuwland, M.; Geerdink, P.; Brier, P.; Eijnden, P. van den; Henket, J.T.M.M.; Langelaan, M.L.P.; Stroeks, N.; Deventer, H.C. van; Martin, A.H. (2014) 'Reprint of "Food-grade electrospinning of proteins', Innovative Food Science & Emerging Technologies, 24(), pp. 138-44.<br />
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Back to [[Subsection DA food|EFFICIENCY FINDER OF FOOD INDUSTRY]]</div>Chiphttp://wiki.zero-emissions.at/index.php?title=Ohmic&diff=231145Ohmic2015-06-02T10:52:47Z<p>Chip: Created page with "Back to EFFICIENCY FINDER OF FOOD INDUSTRY Ohmic heating ===General Information=== ====Overview==== The use of the technologies starts in 1900 wit..."</p>
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<br />
<br />
Ohmic heating<br />
<br />
<br />
===General Information===<br />
<br />
====Overview====<br />
<br />
The use of the technologies starts in 1900 with resistance heating patents for sterilization. Strict control of operating parameters were not always possible and proper inert material for electrodes were not feasible at that time.<br />
The development of the technology go hand in hand with the development of electricity and electronic materials fields.There is a growing interest for treatment of viscous products and product with large particles in liquid medium. <br />
<br />
(Goullieaux & Pain, 2014)<br />
<br />
<br />
====Advantages==== <br />
<br />
*The technology enables internal heat generation, the wall temperature can be cooler than the heated medium.<br />
*Volumetric heating and high energy efficiency. <br />
*Higher temperature in particles than in liquid at the same conductivity factor.<br />
*Reduced fouling, it can be kept at minimum.<br />
*Process solid liquid food mixtures.<br />
*Heating of safe ready to eat meals with high retention of nutrients and vitamins avoiding the degradation due to the conventional high processing temperature.<br />
<br />
(Goullieaux & Pain, 2014)<br />
<br />
<br />
====Disadvantages====<br />
<br />
*The control of treatment homogeneity needs better modelling inputs. Variation of the initial process of different food and the variation of electric and thermal properties during the process.<br />
*Food complexity composition enables high temperatures in some part of the product while in others is only a small increase. <br />
*Electrode hygiene: corrosion and cleaning issues.<br />
*Pretreatment may be needed, blanching for example.<br />
*Higher capital investment than for conventional technologies.<br />
<br />
(Goullieaux & Pain, 2014)<br />
<br />
<br />
====Base====<br />
<br />
*The base of the technology is the direct resistance heating enabled by the flow of an electrical current through food material. <br />
*High potential in thermal processing due to the enhance transfer of mass and energy compared with normal material.<br />
*Principle of ohmic heating or joule effect, the dispensation of electrical energy in the form of heat using an electrical conductor.<br />
*The electric conductivity of the material is the main parameter. There is good conductivity (0.05 S/m) in condiments, eggs, yogurt, wine, etc. Low conductivity (<0.0005 S/m) requires high electrical field strength as in margarine, marmalade, powders. Poor conductivity difficult processing in frozen foods, fat and syrup. The conductivity increase with water content, temperature, voltage gradient and frequency but this do not apply to cell food products (membrane as insulator) and dehydrated product solutions. <br />
*Plasmolysis in cells leads to an enhanced mass transfer. <br />
<br />
(Goullieaux & Pain, 2014)<br />
<br />
<br />
<br />
===Description of techniques===<br />
<br />
The product is the conductive medium, solid electrodes are common in intimate contact with the product. Electrodes are feed by an electric power supply. The electrodes are separated by a tube or plate insulated. In continuous flow the main stages are heating, holding and cooling. <br />
<br />
There are three main generic configurations: <br />
<br />
Batch: <br />
<br />
It is a static medium used for observations and model validations, adjustment on formulations and also as simulator tester. Used also to find the best conditions for continuous. I can be used for thawing a making new products. <br />
<br />
Transverse configuration or constant electric field: the product flows parallel to electrodes. Fluid containing no particles are suitable. <br />
<br />
Collinear configurations or at constant current density: the flow is parallel to the electric field. Used for liquid coagulation and cooking.<br />
<br />
Treatment of products may be required as checking product suitability and points of improvement (conductivity preparation), stabilization features (speed of heating), microbial lethality (effectiveness) and impact on product quality (less time and less undesirable compound from Millard reaction leads to high quality products).<br />
<br />
(Goullieaux & Pain, 2014)<br />
<br />
<br />
<br />
===Changes in process (Operation Unit Applications)===<br />
<br />
====Cooking====<br />
<br />
*The technology enables sensorial quality retention and a higher cooking yield. More uniform, lighter and browner color in general is possible with the technology. Inhibition of microbial growth is possible.<br />
*Toxicological test are needed on meet/electrode contact at high temperature.<br />
*Examination of different kind of meat under wide range of ohmic conditions is needed.<br />
*Results often depends on the fiber muscle direction, the fat content, the type of meat.<br />
(Goullieaux & Pain, 2014)<br />
<br />
<br />
Cases:<br />
<br />
The ohmic heating of meat ball: Modeling and quality determination<br />
<br />
Innovative Food Science & Emerging Technologies, Volume 23, June 2014, Pages 121-130 Wassama Engchuan, Weerachet Jittanit, Wunwiboon Garnjanagoonchorn<br />
<br />
<br />
====Blanching====<br />
<br />
*The technology enables an effective enzymatic deactivation depending on the voltage gradient. Also better color, reduced blistering and crispier texture in the food compared with conventional methods.<br />
<br />
Conventional quality results for mushroom but in less time and with a more solid content. Leaching of water soluble substances increases, this can be avoided in vegetable through an immersion in saline solution. Properly designed leads to a more rapid and more energy efficient process.<br />
<br />
(Goullieaux & Pain, 2014)<br />
<br />
<br />
====Extraction====<br />
<br />
*The technology enables an improved mass transfer proportional to the electric field and to the area of the sample (proved in Juice extraction yields improvement). Reduction in extracting time almost 80% is possible.<br />
*Lowering the frequency of alternative current can also improve the yield of extraction.<br />
*Lower energy need.<br />
*Due to the synergy of electrical and thermal effects on cell tissues, a lower temperature is needed for effective membrane damage with a lower electric field applied. <br />
*Simplification equipment is possible compared to pulse electric field.<br />
<br />
(Goullieaux & Pain, 2014)<br />
<br />
<br />
Cases:<br />
<br />
Ohmic heating-assisted extraction of anthocyanins from black rice bran to prepare a natural food colourant<br />
<br />
Innovative Food Science & Emerging Technologies, Volume 27, February 2015, Pages 102-110<br />
<br />
Patiwit Loypimai, Anuchita Moongngarm, Pheeraya Chottanom, Tanongsak Moontree<br />
<br />
<br />
====Drying====<br />
<br />
*The technology enables from 20 % to 60% less processing time to reach a similar level of results than conventional quality.<br />
*The perme abilization of the structure and the redistribution of water are the main reasons for time reductions.<br />
*With Vacuum impregnation synergy it is possible to increase up to 2 times the shelf life.<br />
*Potential for enabling a significantly lower decrease in processing temperature.<br />
<br />
(Goullieaux & Pain, 2014)<br />
<br />
<br />
Cases:<br />
<br />
Effect of pulsed-vacuum and ohmic heating on the osmodehydration kinetics, physical properties and microstructure of apples <br />
<br />
Innovative Food Science & Emerging Technologies, Volume 12, Issue 4, October 2011, Pages 562-568<br />
<br />
J. Moreno, R. Simpson, D. Estrada, S. Lorenzen, D. Moraga, S. Almonacid<br />
<br />
<br />
====Distillation====<br />
<br />
Ohmic assisted hydro distillation enables a quicker, more economical and a more environmental friendly process than the conventional methods keeping the quality of the product. <br />
The quality and quantity of essential oils extracted from herbs and other raw materials are affected by the extraction method.<br />
<br />
(Gavahian, et al, 2012) <br />
<br />
<br />
====Thawing====<br />
<br />
A major advantage of using the technology for thawing is the way of heating through the conduction of electricity. A combination with conventional methods is beneficial due to the different ways of heating producing a more effective joint effect.<br />
<br />
The opportunities for the application of the technology lies on that the electrical conductivity increases with temperature and it is approximately two orders of magnitude lower for frozen food than for thawed food leading to less degradation of the tissues.<br />
<br />
Unit equipment with surface temperature sensing avoids the runaway heating problems. <br />
<br />
*Thawing processes was faster when the brine concentration increases and the largest surface of the sample was perpendicular to e-field.<br />
<br />
Stronger texture of gel is possible. Molecular, cellular and tissues interaction need still to be clarified.<br />
<br />
(Goullieaux & Pain, 2014)<br />
<br />
<br />
Case:<br />
<br />
Changes in oxidation, color and texture deteriorations during refrigerated storage of ohmically and water bath-cooked pork <br />
<br />
Innovative Food Science & Emerging Technologies, Volume 26, December 2014, Pages 341-346<br />
<br />
Yan Dai, Yi Lu, Wei Wu, Xiao-ming Lu, Zhao-peng Han, Yi Liu, Xing-min Li, Rui-tong Dai<br />
<br />
<br />
<br />
===Energy Savings===<br />
<br />
*Focalized production and application of energy due to the internal heating of the samples (lower processing temperatures) leads to a more effective use of energy.<br />
*Reduction of heating time enables important energy savings in the different unit operations.<br />
*Due to the change in physical properties, it can enable energy saving in pumping equipment. <br />
*Saving in energy are possible due to the reductions on the use of solvents due to the enhanced mass transfer properties.<br />
<br />
<br />
<br />
===Change in Energy Distribution===<br />
<br />
*Change from thermal energy sources to electric generation sources as the energy base for ohm heating is electricity.<br />
<br />
<br />
<br />
===References===<br />
<br />
*Gavahian, M., Farahnaky, A., Javidnia, K., Majzoobi, M. (2012) 'Comparison of ohmic-assisted hydrodistillation with traditional hydrodistillation for the extraction of essential oils from Thymus vulgaris L.', Innovative Food Science & Emerging Technologies,14(April), pp. 85-91.<br />
<br />
*Goullieaux A., Pain J.P. (2014) 'Part IV: Alternative thermal processing: Chapter 22 Recent Development in Microwave Heating', in Sun, D. (ed.)Emerging Tehcnologies for Food Processing. UK: Academic Press, pp. 361-377.<br />
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Back to [[Subsection DA food|EFFICIENCY FINDER OF FOOD INDUSTRY]]</div>Chiphttp://wiki.zero-emissions.at/index.php?title=Plasma&diff=231144Plasma2015-06-02T10:38:43Z<p>Chip: </p>
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<br />
Cold Plasma Technology<br />
<br />
<br />
===General Information===<br />
<br />
====Overview====<br />
<br />
Plasma technology is used already in industry to treat glass, electronic, textiles, paper and other products at commercial scale. (Niemira 2014). <br />
There are two typical commercial applications: Modification of the surface energy to improve adhesion between different polymers or between an aluminum coating and a polymeric substrate; and the modification of the surface chemistry to improve polymer functionality (Muredzi 2012).<br />
<br />
The technical aspects of cold plasma largely unfamiliar to food producers. (Niemira 2014). It has a high potential for fragile surface foods processing as fruits and vegetables. (Muredzi 2012). Plasma technology is diverse and flexible with new systems continuously being built. (Niemira 2014).<br />
<br />
<br />
====Advantages==== <br />
<br />
*Effect of multiple antimicrobial mechanisms simultaneously. <br />
*Low pressure and low temperature processing parameters.<br />
*Scalable technology (from pilot to industry).<br />
*Recognized as more cost effective than chemical sterilization.<br />
<br />
(Niemira 2014)<br />
<br />
<br />
====Disadvantages====<br />
<br />
*Cost of the feed gas + electricity use are critical.<br />
*Critical evaluation of the interaction between the food and the different species formed in the plasma is needed. (Niemira 2014)<br />
*Technology in Infancy stage, chemical processes not fully understood. (Muredzi 2012)<br />
<br />
<br />
====Base====<br />
<br />
*Plasma is comparable to an ionized gas consisting of neutral molecules, electrons, and positive and negative ions. When a gas is given sufficient energy, its intramolecular and intra-atomic structures break down liberating free electrons and ions. When the separated particles of the ionized gas recombine, the applied energy is realized as visible light, ultra violet light and the creation of new chemical species.<br />
*The gas´s ionization voltage is determined by the distance between the electrodes, the shape of the electrodes and the gas pressure.<br />
*For the generation of cold plasma there is need of an arch discharge, enabled by an ionizing voltage differential created between two electrodes. A stream of gas expands and cools until it discharges upwards, as with the gliding arch. <br />
*The chemical composition of the feed gas is critical to the resulting contact behavior with food.<br />
<br />
(Niemira 2014)<br />
<br />
<br />
<br />
===Description of techniques===<br />
<br />
*The driving force for the generation of plasma is typically electricity, but it is also possible to use microwaves or lasers.<br />
*There are three different categories of plasma techniques in food processing depend on where the food is with respect to the cold plasma being generated. The first category is the “Remote treatment” at some significant distance from the point of plasma generation, it has a flexible and simple design, but there is a recombination of plasma species among themselves before they reach the food leading to a less effective exposure; the second category is “Direct treatment” in which the food is relatively close to the point of generation with the full effect of plasma but with the risk of electricity conduction; the last category is the “electrode contact” in which the product is within the plasma generating field itself, with a maximum exposure but potential discharge possibilities and the limitation of the space between the electrons.<br />
*Air can be used as feed gas, helium is easy to ionize and the other noble gas are commonly used. Combinations of different gases can also be used as feed gas.<br />
*Alternative techniques for cold plasma generation are microwaves and radio frequency: Micro wave pumped system: Use microwaves in the treatment chamber to enable the ionization. UV production is effective and air is more effective as feed gas than ammonia or argon. In the cases of Radio frequency generation, the gas ionization take place through rapidly cycling electrical impulses, operating at various power and voltage settings. Power of 100-400 W is possible using hydrogen, argon and oxygen.<br />
*Vacuum processing highly encourage, as it is an easier ionization condition. <br />
*Both alternating current and direct current system are possible. The first one is easier to integrate into conventional power.<br />
<br />
(Niemira, 2014)<br />
<br />
*There are two typical generation techniques of plasma: The first one is Pulse discharge plasma, generally used in large scale with a spiral electrode, it needs a power of 500 KV. The other technique is Surface discharge plasma, excellent to generate good plasma but noisy and expensive, the generation of O3 is concerning.<br />
<br />
(Muredzi, 2012)<br />
<br />
<br />
<br />
===Changes in process (Operation Unit Applications)===<br />
<br />
====Pasteurization====<br />
<br />
One of highest potential of plasma technologies in the food industry is in the pasteurization process because of the effect of simultaneous inactivation mechanisms:<br />
<br />
1) Direct interaction cells with reactive species and charged particles.<br />
<br />
2) UV damage of cellular components and membranes.<br />
<br />
3) UV-mediated DNA strand breakage.<br />
<br />
(Niemira, 2014)<br />
<br />
<br />
Case:<br />
<br />
Inactivation of Staphylococcus aureus on the beef jerky by radio-frequency atmospheric pressure plasma discharge treatmentOriginal Research Article<br />
<br />
Innovative Food Science & Emerging Technologies, Volume 22, April 2014, Pages 124-130<br />
<br />
Joo-Sung Kim, Eun-Jung Lee, Eun Ha Choi, Yun-Ji Kim<br />
<br />
<br />
====Blanching====<br />
<br />
Pretreatment and enzyme inactivation enabled by plasma technology avoiding conventional thermal treatment. The quality of freshly cut fruits and vegetables mainly depends on the activity of naturally occurring enzymes, which catalyse browning reactions at surfaces. Understanding of cold plasma effects on enzyme activity and could be a foundation for a possible industrial implementation.<br />
<br />
(Surowsky, Fischer, Schlueter, Knor, 2013)<br />
<br />
<br />
====Cleaning of bottles and cases====<br />
<br />
The application of plasma for surface cleaning has relevant applications for packaging cleaning and for post-harvest. It helps to avoid any post-process recontamination or hazards from the package itself. In-package DBD plasma is a novel and innovative approach for the decontamination of foods with potential industrial application.<br />
<br />
(Pankaj et all, 2014)<br />
<br />
Plasma-based sanitation technique for fresh fruits and vegetables can also be implementable into running process lines without detrimental effects to product quality. There is also antibacterial capacity of cold plasma on different produce surfaces.<br />
<br />
(Baier et al, 2013)<br />
<br />
<br />
<br />
===Energy Savings===<br />
<br />
*Improve Energy Efficiency due to the combined effect of different sterilization mechanism leading to a lower production time, this is less energy per production unit.<br />
<br />
<br />
<br />
===Change in Energy Distribution===<br />
<br />
*Use of electricity instead of the conventional thermal treatment.<br />
<br />
<br />
<br />
===References===<br />
<br />
*Baier, M., Görgen, M., Ehlbeck, M., Knorr, M., Herppich, W., Schlüter, O. (2013) 'Non-thermal atmospheric pressure plasma: Screening for gentle process conditions and antibacterial efficiency on perishable fresh produce', Innovative Food Science & Emerging Technologies, 22(April), pp. 147-157.<br />
*Muredzi, P. (2012) 'Chapter 9: Gas, Cold Plasma Technology', in Aleman, M. (ed.) Emerging Non-thermal Food Processing Technologies. USA: CBH books, pp. 199-213.<br />
*Niemira, B. (2014) 'Part III: Other non-thermal processing techniques: Chapter 18: Decontamination of food by Cold Plasma', in Sun, D. (ed.) Emerging Technologies for Food Processing. UK: Academic Press, pp. 327-332.<br />
*Pankaj, S., Bueno-Ferrer, C., Misra, N., O´Neill L., Jiménez, A., Bourke, P., Cullen, P. (2014) 'Characterization of polylactic acid films for food packaging as affected by dielectric barrier discharge atmospheric plasma', Innovative Food Science & Emerging Technologies, 21(January), pp. 107-113.<br />
*Surowsky, B., Fischer, A., Schlueter, O., Knor D. (2013) 'Cold plasma effects on enzyme activity in a model food system', Innovative Food Science & Emerging Technologies, 19(July), pp. 146-152.<br />
<br />
<br />
<br />
<br />
<br />
Back to [[Subsection DA food|EFFICIENCY FINDER OF FOOD INDUSTRY]]</div>Chiphttp://wiki.zero-emissions.at/index.php?title=Plasma&diff=231143Plasma2015-06-02T10:34:55Z<p>Chip: Created page with "Back to EFFICIENCY FINDER OF FOOD INDUSTRY Cold Plasma Technology ===General Information=== ====Overview==== Plasma technology is used already in ..."</p>
<hr />
<div>Back to [[Subsection DA food|EFFICIENCY FINDER OF FOOD INDUSTRY]]<br />
<br />
<br />
Cold Plasma Technology<br />
<br />
<br />
===General Information===<br />
<br />
====Overview====<br />
<br />
Plasma technology is used already in industry to treat glass, electronic, textiles, paper and other products at commercial scale. (Niemira 2014). <br />
There are two typical commercial applications: Modification of the surface energy to improve adhesion between different polymers or between an aluminum coating and a polymeric substrate; and the modification of the surface chemistry to improve polymer functionality (Muredzi 2012).<br />
<br />
The technical aspects of cold plasma largely unfamiliar to food producers. (Niemira 2014). It has a high potential for fragile surface foods processing as fruits and vegetables. (Muredzi 2012). Plasma technology is diverse and flexible with new systems continuously being built. (Niemira 2014).<br />
<br />
<br />
====Advantages==== <br />
<br />
*Effect of multiple antimicrobial mechanisms simultaneously. <br />
*Low pressure and low temperature processing parameters.<br />
*Scalable technology (from pilot to industry).<br />
*Recognized as more cost effective than chemical sterilization.<br />
<br />
(Niemira 2014)<br />
<br />
<br />
====Disadvantages====<br />
<br />
*Cost of the feed gas + electricity use are critical.<br />
*Critical evaluation of the interaction between the food and the different species formed in the plasma is needed. (Niemira 2014)<br />
*Technology in Infancy stage, chemical processes not fully understood. (Muredzi 2012)<br />
<br />
<br />
====Base====<br />
<br />
*Plasma is comparable to an ionized gas consisting of neutral molecules, electrons, and positive and negative ions. When a gas is given sufficient energy, its intramolecular and intra-atomic structures break down liberating free electrons and ions. When the separated particles of the ionized gas recombine, the applied energy is realized as visible light, ultra violet light and the creation of new chemical species.<br />
*The gas´s ionization voltage is determined by the distance between the electrodes, the shape of the electrodes and the gas pressure.<br />
*For the generation of cold plasma there is need of an arch discharge, enabled by an ionizing voltage differential created between two electrodes. A stream of gas expands and cools until it discharges upwards, as with the gliding arch. <br />
*The chemical composition of the feed gas is critical to the resulting contact behavior with food.<br />
<br />
(Niemira 2014)<br />
<br />
<br />
<br />
===Description of techniques===<br />
<br />
*The driving force for the generation of plasma is typically electricity, but it is also possible to use microwaves or lasers.<br />
*There are three different categories of plasma techniques in food processing depend on where the food is with respect to the cold plasma being generated. The first category is the “Remote treatment” at some significant distance from the point of plasma generation, it has a flexible and simple design, but there is a recombination of plasma species among themselves before they reach the food leading to a less effective exposure; the second category is “Direct treatment” in which the food is relatively close to the point of generation with the full effect of plasma but with the risk of electricity conduction; the last category is the “electrode contact” in which the product is within the plasma generating field itself, with a maximum exposure but potential discharge possibilities and the limitation of the space between the electrons.<br />
*Air can be used as feed gas, helium is easy to ionize and the other noble gas are commonly used. Combinations of different gases can also be used as feed gas.<br />
*Alternative techniques for cold plasma generation are microwaves and radio frequency: Micro wave pumped system: Use microwaves in the treatment chamber to enable the ionization. UV production is effective and air is more effective as feed gas than ammonia or argon. In the cases of Radio frequency generation, the gas ionization take place through rapidly cycling electrical impulses, operating at various power and voltage settings. Power of 100-400 W is possible using hydrogen, argon and oxygen.<br />
*Vacuum processing highly encourage, as it is an easier ionization condition. <br />
*Both alternating current and direct current system are possible. The first one is easier to integrate into conventional power.<br />
<br />
(Niemira, 2014)<br />
<br />
*There are two typical generation techniques of plasma: The first one is Pulse discharge plasma, generally used in large scale with a spiral electrode, it needs a power of 500 KV. The other technique is Surface discharge plasma, excellent to generate good plasma but noisy and expensive, the generation of O3 is concerning.<br />
<br />
(Muredzi, 2012)<br />
<br />
<br />
<br />
===Changes in process (Operation Unit Applications)===<br />
<br />
====Pasteurization====<br />
<br />
One of highest potential of plasma technologies in the food industry is in the pasteurization process because of the effect of simultaneous inactivation mechanisms:<br />
<br />
1) Direct interaction cells with reactive species and charged particles.<br />
2) UV damage of cellular components and membranes.<br />
3) UV-mediated DNA strand breakage.<br />
<br />
(Niemira, 2014)<br />
<br />
<br />
Case:<br />
Inactivation of Staphylococcus aureus on the beef jerky by radio-frequency atmospheric pressure plasma discharge treatmentOriginal Research Article<br />
<br />
Innovative Food Science & Emerging Technologies, Volume 22, April 2014, Pages 124-130<br />
<br />
Joo-Sung Kim, Eun-Jung Lee, Eun Ha Choi, Yun-Ji Kim<br />
<br />
<br />
====Blanching====<br />
<br />
Pretreatment and enzyme inactivation enabled by plasma technology avoiding conventional thermal treatment. The quality of freshly cut fruits and vegetables mainly depends on the activity of naturally occurring enzymes, which catalyse browning reactions at surfaces. Understanding of cold plasma effects on enzyme activity and could be a foundation for a possible industrial implementation.<br />
<br />
(Surowsky, Fischer, Schlueter, Knor, 2013)<br />
<br />
<br />
====Cleaning of bottles and cases====<br />
<br />
The application of plasma for surface cleaning has relevant applications for packaging cleaning and for post-harvest. It helps to avoid any post-process recontamination or hazards from the package itself. In-package DBD plasma is a novel and innovative approach for the decontamination of foods with potential industrial application.<br />
<br />
(Pankaj et all, 2014)<br />
<br />
Plasma-based sanitation technique for fresh fruits and vegetables can also be implementable into running process lines without detrimental effects to product quality. There is also antibacterial capacity of cold plasma on different produce surfaces.<br />
<br />
(Baier et al, 2013)<br />
<br />
<br />
<br />
===Energy Savings===<br />
<br />
*Improve Energy Efficiency due to the combined effect of different sterilization mechanism leading to a lower production time, this is less energy per production unit.<br />
<br />
<br />
<br />
===Change in Energy Distribution===<br />
<br />
*Use of electricity instead of the conventional thermal treatment.<br />
<br />
<br />
<br />
===References===<br />
<br />
*Baier, M., Görgen, M., Ehlbeck, M., Knorr, M., Herppich, W., Schlüter, O. (2013) 'Non-thermal atmospheric pressure plasma: Screening for gentle process conditions and antibacterial efficiency on perishable fresh produce', Innovative Food Science & Emerging Technologies, 22(April), pp. 147-157.<br />
*Muredzi, P. (2012) 'Chapter 9: Gas, Cold Plasma Technology', in Aleman, M. (ed.) Emerging Non-thermal Food Processing Technologies. USA: CBH books, pp. 199-213.<br />
*Niemira, B. (2014) 'Part III: Other non-thermal processing techniques: Chapter 18: Decontamination of food by Cold Plasma', in Sun, D. (ed.) Emerging Technologies for Food Processing. UK: Academic Press, pp. 327-332.<br />
*Pankaj, S., Bueno-Ferrer, C., Misra, N., O´Neill L., Jiménez, A., Bourke, P., Cullen, P. (2014) 'Characterization of polylactic acid films for food packaging as affected by dielectric barrier discharge atmospheric plasma', Innovative Food Science & Emerging Technologies, 21(January), pp. 107-113.<br />
*Surowsky, B., Fischer, A., Schlueter, O., Knor D. (2013) 'Cold plasma effects on enzyme activity in a model food system', Innovative Food Science & Emerging Technologies, 19(July), pp. 146-152.<br />
<br />
<br />
<br />
<br />
<br />
Back to [[Subsection DA food|EFFICIENCY FINDER OF FOOD INDUSTRY]]</div>Chiphttp://wiki.zero-emissions.at/index.php?title=Infrared&diff=231142Infrared2015-06-02T10:06:24Z<p>Chip: Created page with "Back to EFFICIENCY FINDER OF FOOD INDUSTRY ===General Information=== ====Overview==== The progress in Infrared technologies is related to the develo..."</p>
<hr />
<div>Back to [[Subsection DA food|EFFICIENCY FINDER OF FOOD INDUSTRY]]<br />
<br />
<br />
===General Information===<br />
<br />
====Overview====<br />
<br />
The progress in Infrared technologies is related to the development of applications for sensing, imaging and electronic information and communication technology.<br />
<br />
Infrared technology is basically low energy intensity electromagnetic radiation. Therefore, advancements in electromagnetic sciences and technologies are relevant for the development of the technology.<br />
<br />
(Kaine-Krolak & Novak,1995)<br />
<br />
<br />
====Advantages====<br />
<br />
*High heat transfer performance, reducing processing time and energy consumption with improved quality product. Also potentially improved uniformity in the heating process when combined with other technologies.<br />
*More control in the heating process than conventional thermic processes.<br />
*Zero waste processing, avoiding the heating medium for transmission.<br />
*Improved safety: more healthy food due low level and more effective processing.<br />
*Important synergies with other technologies taking advantage from the radiation heating that this technology implies.<br />
<br />
<br />
====Disadvantages====<br />
<br />
*The potential selective heating absorption is limited by the water absorption range that overlaps the one of many organic materials. <br />
*Expensive technology due to the electricity cost compared with direct thermal heating.<br />
*Potential loss of color and quality deterioration, proper control is critical.<br />
*Complex size and shapes of food product may limit the technology application.<br />
<br />
(Pan, Atugulo & Li, 2014)<br />
<br />
<br />
====Base====<br />
<br />
*Infrared radiation is electromagnetic radiation from 0.7 to 1000 micrometers of length. The base of its behavior can be predicted by the Stefan-Boltzmann law, Plank Law, Wein´s Law relating the heat/energy and temperature.<br />
*The infrared radiation do not depend on an absorption medium and it is converted to heat directly in the material. IR provides efficient heat transferring the energy without contact between the heat source and the material. <br />
*Gases in general absorb very little infrared radiation.<br />
*Main absorption groups are hydroxyl group found in water and carbohydrates; Aliphatic carbon in carbon-hydrogen bond, found in fats and proteins; the carbonyl group found in fats and proteins; nitrogen hydrogen found in proteins, carbon double bound found in unsaturated fats. Absorbing from lower to higher wave length. The strongest absorption bands are close to the absorption peaks of water (overlapping problem of heating). <br />
*There are several factors that affect the absorption process: Water content (as less water, better heating), thickness (as less thickness, more heating) and physicochemical nature of the product. <br />
*The wave lengths matching the bands of the water/ food product may allow a tailored and more effective heating process.<br />
<br />
(Pan, Atugulo & Li, 2014)<br />
<br />
<br />
<br />
===Description of techniques===<br />
<br />
* Carbon twin emitters allow both short and long wave emits within the IR range, leading to a flexible intensity of heating. Short wave (1300-1600 K and 300kW/m2, metal industry), medium wave (90 kW/m2, drying and curing products) and long wave emitter (up to 40 kW/m2, stream of hot air due to water vapor). There are also electric and gas fired emitters that produce CO2 and Vapor Water. The design of irradiation chamber is critical and reflective internal surfaces are required for an efficient process.<br />
<br />
(Pan, Atugulo & Li, 2014)<br />
<br />
<br />
<br />
===Changes in process (Operation Unit Applications)===<br />
<br />
====Cooking==== <br />
<br />
*IR technology enables rapid cooking processing times with an enhanced product quality and a reduction in energy consumption.<br />
*Important synergies with microwaves and hot air technologies.<br />
*Relevant roosting applications tasted for coffee already.<br />
*Lower initial investment cost compared with electrical cooking.<br />
* Three periods can be identified in the process: the first one is about Increasing surface temperature up to 100°C with minimal weight loss; then an evaporation zone forms as the transfer of moisture goes from the central parts of the foods to the exterior; the duration of the final stages may be about 20% of the total time, the central temperature of the product increases reaching about 98°C.<br />
<br />
<br />
(Pan, Atugulo & Li, 2014)<br />
<br />
<br />
====Pasteurization====<br />
<br />
*Effective method for decontaminating food while conserving high product quality. <br />
*Reduced energy consumption. It has a higher heating capacity and a shorter response time compared with conventional thermal methods.<br />
*Processing factors: IR intensity, temperature of the food, peak wave length and bandwidth of the IR heating source, type of microorganism, physiological phase of microorganism and the size and type of food materials. <br />
*Tested on Milk sterilization (E. Coli inactivation), fruit surface decontamination, almond pasteurization (Salmonella, heating to 100°C and holding at 90° C for 10 min. achieving 5.5 log reductions) and rice disinfection (replacing chemical method of using Methyl Bromide; de-infest freshly harvested (60°C) and stored raise (including Beatles 60°C, 1-20 min.) ; moisture removal preserving quality.<br />
*Similar to UV technology with potential to damage DNA, RNA, ribosomes, cell envelopes in microbial cells.<br />
<br />
(Pan, Atugulo & Li, 2014)<br />
<br />
<br />
Cases:<br />
<br />
Infrared surface pasteurization of Turkey frankfurters<br />
<br />
Innovative Food Science & Emerging Technologies, Volume 5, Issue 3, September 2004, Pages 345-351<br />
<br />
Lihan Huang<br />
<br />
<br />
====Blanching====<br />
<br />
*The blanching process can be accelerated with IR technology. It is possible a continuous blanching operation using infrared technologies with constant heat radiation enabling simultaneous enzyme deactivation and moisture removal. Intermittent heating (constant product temperature during the process). The specific parameters for the application are the residual enzyme activity, the moisture removal and the degradation limit of the product. The internal texture, vitamins and minerals of food with minimal damage.<br />
<br />
(Pan, Atugulo & Li, 2014)<br />
<br />
<br />
====Drying====<br />
<br />
*Infrared drying enables a rapid processing, especially in food with high content of moisture. Matching the infrared wave lengths with the band of the water enables a high efficient process. A heating medium for transmission is not requiring, saving on material use and producing less waste.<br />
*Typical combined application with hot air drying, sequential with freeze drying and with vacuum drying. <br />
*The infrared technology has the following standard components: Drying chambers, IR heaters, vacuum pump and a control system.<br />
* Using infrared technology in combination with freezing drying leads to high quality, crisper dried products of lower dehydration ratio in shorter time with improved energy efficacy.<br />
*The technology work best in thin-flat materials <br />
(Pan, Atugulo & Li, 2014)<br />
<br />
<br />
Cases:<br />
<br />
Effect of carbonic maceration on infrared drying kinetics and raisin qualities of Red Globe (Vitis vinifera L.): A new pre-treatment technology before drying<br />
Innovative Food Science & Emerging Technologies, Volume 26, December 2014, Pages 462-468<br />
<br />
Yuxin Wang, Hongyan Tao, Junsi Yang, Kejing An, Shenghua Ding, Dandan Zhao, Zhengfu Wang<br />
<br />
Infrared drying of apple slices<br />
<br />
Innovative Food Science & Emerging Technologies, Volume 5, Issue 3, September 2004, Pages 353-360<br />
<br />
Dorota Nowak, Piotr P. Lewicki<br />
<br />
<br />
====Peeling====<br />
<br />
The technology enables fast heating and low penetration, heating only a shallow layer while leaving intact the edible inner part with minimum change in texture. IR dry peeling produce high quality peeling products without using water or chemicals. There are also lower peeling loss, thinner peel thickness while achieving the same degree of peelability and ease of peeling. Rapid and uniform surface heating is critical. Consideration of the size and shape of the product are required. Better color and texture in the product can be achieved. <br />
<br />
*Enables to have peel as a value added by product.<br />
*Used in Peaches and tomatoes. <br />
<br />
(Pan, Atugulo & Li, 2014)<br />
<br />
<br />
Cases:<br />
<br />
Peeling of tomatoes using novel infrared radiation heating technology<br />
<br />
Innovative Food Science & Emerging Technologies, Volume 21, January 2014, Pages 123-130<br />
<br />
Xuan Li, Zhongli Pan, Griffiths G. Atungulu, Xia Zheng, Delilah Wood, Michael Delwiche, Tara H. McHugh<br />
<br />
<br />
<br />
===Energy Savings===<br />
<br />
*Compared with conventional thermal processing, IF enables a more efficient use of energy due to the better control potential and the capacity for tailoring the heating depending on the food. <br />
*Savings due to avoid material use (the conventional heating medium for example).<br />
<br />
<br />
<br />
===Change in Energy Distribution===<br />
<br />
This system use electricity instead of the conventional direct thermal energy. Increasing the electricity demand of the site and lowering the quantity and quality of thermal energy required. <br />
<br />
<br />
<br />
===References===<br />
<br />
<br />
*Kaine-Krolak, M., Novak, M (1995) 'An Introduction to Infrared Technology: Applications in the Home, Classroom, Workplace, and Beyond ...', Closing the Gap, Presentation Manuscript, (University of Wisconsin, Madison), pp. 1 [Online]. Available at: http://trace.wisc.edu/docs/ir_intro/ir_intro.htm (Accessed: 27th March 2015).<br />
<br />
*Pan, Z., Atugulo, G., Li, X. (2014) 'Part IV: Alternative thermal processing: Chapter 25 infrared heating', in Sun, D. (ed.)Emerging Tehcnologies for Food Processing. UK: Academic Press, pp. 361-377.<br />
<br />
<br />
<br />
<br />
Back to [[Subsection DA food|EFFICIENCY FINDER OF FOOD INDUSTRY]]</div>Chiphttp://wiki.zero-emissions.at/index.php?title=Microwaves&diff=231141Microwaves2015-06-02T09:59:39Z<p>Chip: </p>
<hr />
<div>Back to [[Subsection DA food|EFFICENCY FINDER OF FOOD INDUSTRY]]<br />
<br />
=== General Information ===<br />
<br />
==== Overview ====<br />
<br />
*The development of the microwaves technology for the food industry can capitalize with the current development of microwave technologies in telecommunications, radio frequencies and electricity (Cambridge University Press, 2015; Mukherjee, 2015)<br />
*The boom of microwave ovens (house level) and fast food preference enabled the market of cheap magnetrons (main component of the ovens). (Scaman, Durance, Drummond & Sun 2014)<br />
*Heat and mass transfer data of the food products has important potential for the expansion of this technology (Ozkoc, Sumnu & Sahin 2014)<br />
<br />
<br />
==== Advantages ====<br />
<br />
*Rapid processing. The operation temperature is reached faster than in conventional processes.<br />
*Combination with conventional heating can enhance the heating homogeneity.<br />
*Potential in software use for tailored microwaves profile applications.<br />
*More controllable processes (Scaman, Durance, Drummond & Sun 2014).<br />
<br />
<br />
====Disadvantages====<br />
* The effectiveness heating process vary with the dialectic uniformity of material. This means that some parts of the food may reach a too high temperature when others just reach the needed one. <br />
*Potential process deviation because the system is more dramatically influenced by the process parameters.<br />
*Metallic Material restrictions. <br />
*Complete reprocessing is needed to handle under processed material. <br />
*Extensive experimentation to correct deviations is also needed.<br />
<br />
(Muredzi, 2012)<br />
<br />
<br />
==== Base ====<br />
<br />
*Use of electromagnetic waves to produce heat in a material (2450 MHz and 915 MHz typically for industry) (Muredzi, 2012)<br />
*Microwaves are electromagnetic radiation from 1mm to 1m wavelength and frequencies from 300 MHz to 300 GHz. (Scaman, Durance, Drummond & Sun 2014)<br />
*Dielectric and ionic mechanism to generate heat. Water, as a polar molecule, is affected by the microwaves generating an oscillation movement that it the main source of heat in food matter due to the abundance and the polarity compared with organic compounds. (Muredzi, 2012)<br />
*Dielectric and ionic properties of food are crucial parameters to identify the potential of microwave heating for a specific product (Muredzi, 2012).<br />
*Dielectric constant is the ability of the material to store microwave energy and the dielectric loss factor is the ability of the material to dissipate the microwave as heat. (Ozkoc, Sumnu & Sahin 2014)<br />
*Dielectric constants of food decreases as the content of moisture decrease and with temperature itself unless the material is below the freezing point of water. (Scaman, Durance, Drummond & Sun 2014)<br />
*Dipolar rotation and ionic conduction mechanisms allows the transformation of electromagnetic energy to heat. (Ozkoc, Sumnu & Sahin 2014). <br />
*Also the volumetric heating or the capacity of the food to absorb the heat is highly relevant. (Ozkoc, Sumnu & Sahin 2014)<br />
*Heat and mass transfer phenomena: the change in temperature is governed by the convective heat gain or loss, the radiative heat transfer and the evaporative heat loss. The surface of the material is colder than inside due to surface phenomena as evaporation, contrary to conventional heating in which the higher temperature is in the contact with the external hot surface source of the heat (Ozkoc, Sumnu & Sahin 2014). <br />
*Thermal conductivity and heat capacity are highly relevant properties of the food for this operation. Relevant too are density and viscosity (Scaman, Durance, Drummond & Sun 2014) <br />
<br />
*The role of water transfer inside and outside the material are critical process regarding the quality of the food (Muredzi, 2012). The relaxation time is the time taken to a molecule to reach a disordered state after the microwave field that it was alienated with is removed. This occurs in the molecules of water bound in a Hydrogen bounded network. Water bound to proteins or carbohydrates or in ice form is hindered form this relaxation (Scaman, Durance, Drummond & Sun 2014).<br />
<br />
*Reflection of microwaves properties of materials is also important (Scaman, Durance, Drummond & Sun 2014)<br />
<br />
<br />
<br />
=== Description of techniques ===<br />
<br />
Critical process factors: Magnitude of time temperature history and location of the coldest point depending on composition (ionic content, moisture, density, specific heat), shape and size of the food, frequency of the microwaves and the applicator oven design. Time is also a factor, as the temperature rises, the location of the coldest point may shift. (Muredzi, 2012)<br />
*Variable frequency microwave processing oven are possible and can enable phase control microwave processing<br />
There are some solutions to avoid not uniform heating issues of the technology: combined microwave heating, controlling food size and geometry, the use of pulsed microwave heating, process and food specific microwave oven design, the use of lower microwave power in solely and combined applications. (Ozkoc, Sumnu & Sahin 2014)<br />
<br />
<br />
<br />
=== Changes in process (Operation Unit Applications) ===<br />
<br />
==== Cooking and boiling ====<br />
<br />
*The technology enables short heating times. The air around the processing food is not heated, the condensation of vaporized water is easier as the air is easier to saturate enabling liquid water into the food and avoiding crisping reactions. <br />
<br />
*Depending of the type of food, there are important quality problems as firm and tough texture, rapid staling, lack of color and crust formation and a dry product.<br />
<br />
*Combination with infrared radiation and other thermal techniques represent a great synergy. It reduce the processing time while retaining the level of quality compared with conventional processes. Promising research regarding Cake and bread cooking has been made. Products should be baked at the lowest possible microwave power and the highest halogen lamp power (limited by change in surface color and quality level affects) in order to have conventional levels of quality or better in the shortest period of time.<br />
*Browning is an issue for microwave cooking but with jet Impregnation (high speed convention heating) combined with the technology provide brown color and crisp in microwave baked products. <br />
<br />
(Ozkoc, Sumnu & Sahin 2014)<br />
<br />
<br />
==== Sterilization ====<br />
<br />
*The technology enables an improved uniformity of heating for in package sterilization. <br />
*Microwave power profile optimized for the package. <br />
*One of the most promising techniques is rotating and oscillating product surrounded by absorption medium. <br />
*Major issues: enhanced edge heating, complex, expensive, non-uniformity of heating, not insurance of the sterilization of the whole package, unfavorable economics when compared with frozen food processing in the USA. <br />
*There is a promising 915 MHz single mode sterilization for processing packaged food. The food is immersed in pressurised hot water simultaneously heated by microwaves. 5-8 min processing for safe and high quality food. Especially good for not homogeneous food. (Ozkoc, Sumnu & Sahin 2014)<br />
<br />
(Muredzi, 2012)<br />
<br />
<br />
==== Pasteurization ====<br />
<br />
*Pasteurization processes with microwave technology has a special relevance for solid and semi-solid materials in terms of pasteurization and sterilization with no high food degradation. (Muredzi, 2012)<br />
*The technology has been on and off for over 30 years, mainly yoghurt and milk. (Muredzi, 2012)<br />
*It is effective in destruction of microorganisms or inactivation of enzymes through its thermal effect (Ozkoc, Sumnu & Sahin 2014)<br />
*Effects on microorganisms: heating reaching inactivation temperature (leading one and similar to conventional thermal processing), electroporation, cell membrane rupture and cell lysis due to electromagnetic field coupling. (Muredzi, 2012)<br />
*The not thermal effects of microwaves have been reported to add to the inactivation opening possibilities for cold processing. Longer recovery of injured microorganism due to the damage of RNA caused by the microwaves. Reported microorganism kills at sub lethal temperatures due to potential magnification of thermal effects. (Muredzi, 2012)<br />
*Synergic effects with conventional heating is expected to be more than sum of the separated effects. (Muredzi, 2012)<br />
*There are resistant organism to the technology as Bacillus Cereous, Listeria Monocytogenes, among others. (Muredzi, 2012)<br />
*Continuous flow microwave pasteurization of apple cider and packaged acidified vegetables. (Ozkoc, Sumnu & Sahin 2014)<br />
<br />
Cases:<br />
<br />
Listeria monocytogenes inactivation kinetics under microwave and conventional thermal processing in a kiwifruit puree<br />
<br />
Innovative Food Science & Emerging Technologies, Volume 22, April 2014, Pages 131-136<br />
<br />
María Benlloch-Tinoco, María Consuelo Pina-Pérez, Nuria Martínez-Navarrete, Dolores Rodrigo<br />
<br />
<br />
==== Blanching ==== <br />
<br />
*The technology enables faster processing, better quality avoiding addition of water and better nutritional value. <br />
*Potential off flavor in Peanuts processing, the problem of high internal temperature degradation and the enabling of chemical reactions.<br />
<br />
(Ozkoc, Sumnu & Sahin 2014)<br />
<br />
<br />
Recent Case:<br />
<br />
Comparison study of conventional hot-water and microwave blanching on quality of green beans<br />
<br />
Innovative Food Science & Emerging Technologies, Volume 20, October 2013, Pages 191-197<br />
<br />
Luis M. Ruiz-Ojeda, Francisco J. Peñas<br />
<br />
<br />
==== Extraction ====<br />
<br />
The technology enables rapid heating of the solvent and sample, reduction of solvent use and time processing, and higher extraction rate become possible. There is a volume expansion at micro scale leading to explosions at cellular level, making easier the diffusion processes/ mass transfer.<br />
<br />
Wider range of solvent can be used (less reliance on chemical affinity) <br />
<br />
Extraction of targeted compounds becomes a possibility.Solvent free micro wave extraction has been developed by the combination with dry distillation at atmospheric pressure. It was used in essential oils extraction from aromatic herbs. A more simply, economically, quickly way than conventional method was the product. Promising synergies with ultrasonic technology.<br />
<br />
(Ozkoc, Sumnu & Sahin 2014)<br />
<br />
<br />
Recent Case:<br />
<br />
Contribution of microwaves or ultrasonics on carvone and limonene recovery from dill fruits (Anethum graveolens L.)<br />
<br />
Innovative Food Science & Emerging Technologies, Volume 17, January 2013, Pages 114-119<br />
Smain Chemat, Erik D.C. Esveld<br />
<br />
<br />
==== Drying ====<br />
<br />
*The technology enables reduce drying time and product degradation. <br />
*It is suitable for high moisture content products as carrots or mushroom.<br />
<br />
*Microwave hot air in agricultural crops is a promising application. Vacuum impregnation and osmotic dehydration prior to hot air microwave in fruit preservation become widespread for reducing energy consumption, improving the quality and extending the shelf life. <br />
<br />
*The technology combined with fluidized bed solve the problem of heating homogeneity with even better color quality plus up to 90% drying time reduction. Spouted Bed combination shows good performance at 3.5 W/g and air temperature of 50°C.<br />
<br />
*High initial capital investment is needed, textural damage due to rapid mass transport is possible. Changes in dialect properties with temperature hinder the extensive commercial application. <br />
<br />
<br />
(Ozkoc, Sumnu & Sahin 2014)<br />
<br />
<br />
*Drying rate controllable by ration of microwave power and the water content in food. The drying process has 3 main regions: Increasing rate region (reaching boiling point), constant rate region (water driven free off) and falling rate region (remove water) <br />
<br />
*Better retention of flavor, colors, nutrients or other biologically active chemicals than conventionally is possible.<br />
<br />
*Dehydration cost a function of costs, labor, energy cost and efficiency. Good combined with thermal method. Less use of energy do not mean less cost due to the quality of energy <br />
<br />
<br />
*Rate of power form 800 w to 425 W. Limitation by the microwave power density (W/kg) (too much leads to arching or plasma discharge, >10,000 W/Kg) and the microwave penetration level. <br />
<br />
*Vacuum operation: Converting electromagnetic energy into heat inside the material using vacuum to keep a low temperature leading to an improved product quality. Higher re hydration rates are also possible <br />
<br />
*Freeze drying: time reduction by 75%. Main factors: electric field strength, chamber pressure (++) and sample size*Capacity to create new products or products with unique characteristics more than savings. <br />
(Scaman, Durance, Drummond & Sun 2014)<br />
<br />
<br />
Recent cases:<br />
<br />
Microwave-drying of sliced mushroom. Analysis of temperature control and pressure<br />
Innovative Food Science & Emerging Technologies, Volume 11, Issue 4, October 2010, Pages 652-660<br />
J.I. Lombraña, R. Rodríguez, U. Ruiz<br />
<br />
Modelling of dehydration-rehydration of orange slices in combined microwave/air drying<br />
Innovative Food Science & Emerging Technologies, Volume 4, Issue 2, June 2003, Pages 203-209<br />
G.Ruı́z Dı́az, J. Martı́nez-Monzó, P. Fito, A. Chiralt<br />
<br />
<br />
==== Thawing ====<br />
<br />
The technology enables a minimization of microbial growth, chemical deterioration, excessive drip loss and dehydration by reducing the process time. There are issues of uneven or runaway heating (some parts cooked, some still frozen). There are successful cases for Sauces. <br />
Mathematical models improvements 3 D is promising.<br />
<br />
(Ozkoc, Sumnu & Sahin 2014)<br />
<br />
<br />
Recent Case:<br />
<br />
Factors affecting the thawing characteristics and energy consumption of frozen pork tenderloin meat using high-voltage electrostatic <br />
<br />
Innovative Food Science & Emerging Technologies, Volume 22, April 2014, Pages 110-115<br />
<br />
Xiangli He, Rui Liu, Eizo Tatsumi, Satoru Nirasawa, Haijie Liu<br />
<br />
<br />
==== Cooling, chilling and cold stabilization ====<br />
<br />
The technology enables a reduction on the size of the crystals (60%) leading to a better conservation quality of the food.<br />
<br />
“The reduction of freeze damage exerted to any tissue undergoing freezing remains a challenge. The mechanical and biochemical stress caused by the ice crystals to the cellular membranes results in irreversible tissue damage. The application of electric and/or magnetic disturbances has been identified as a possible means to reduce the size of ice crystals during freezing of biological tissues. In the present study microwaves were applied during freezing of pork meat. Our results indicate that the size of the formed ice crystals was significantly reduced during microwave assisted freezing leading to a lower damage on the microstructure of meat. This paper describes an innovative and novel freezing process that could be used in order for higher quality frozen products to be produced”<br />
<br />
<br />
(Xanthakis, Le-Bail, Ramaswamy, 2014)<br />
<br />
<br />
<br />
=== Energy Savings ===<br />
<br />
*Lower energy use due to the minimizing of processing time (Muredzi, 2012)<br />
<br />
*Vacuum impregnation and osmotic dehydration prior to hot air microwave in fruit preservation become widespread for reducing energy consumption, improving the quality and extending the shelf life. (Ozkoc, Sumnu & Sahin 2014)<br />
<br />
<br />
<br />
=== Change in Energy Distribution ===<br />
<br />
<br />
*Change thermal energy for electricity<br />
*More electric power generations, enhanced variety of options for electric power sources of energy<br />
<br />
<br />
<br />
=== References ===<br />
<br />
*Muredzi, P. (2012) 'Chapter 8: Microwaves and radiofrequency processing', in Aleman, M. (ed.) Emerging Non-thermal Food Processing Technologies. USA: CBH books, pp. 167-194.<br />
<br />
<br />
*Ozkoc S., Sumnu G., Sahin S. (2014) 'Part IV: Alternative thermal processing: Chapter 20 Recent Development in Microwave Heating', in Sun, D. (ed.)Emerging Tehcnologies for Food Processing. UK: Academic Press, pp. 361-377.<br />
<br />
<br />
*Scaman C., Durance, T., Drummond, L., Sun D. (2014) 'Part IV: Alternative thermal processing: Chapter 23 Combined Microwave Vacumm Drying, in Sun, D. (ed.)Emerging Tehcnologies for Food Processing. UK: Academic Press, pp. 427-441.<br />
<br />
<br />
*Cambridge University Press (2015) International Journal of Microwave and Wireless Technologies, Available at: http://journals.cambridge.org/action/displayJournal?jid=MRF (Accessed: 14th March 2015).<br />
Mukherjee, S. (2015) Microwaves—a journey in reshaping world technology, Available at: http://www.ieeeghn.org/wiki/images/6/6b/Mukherjee.pdf (Accessed: 13th March 2015).<br />
<br />
<br />
*Xanthakis, A., Le-Bail, A., Ramaswamy, H. (2014) 'Development of an innovative microwave assisted food freezing process ', Innovative Food Science & Emerging Technologies, 26(December), pp. 176-181.<br />
<br />
<br />
Scan 430, 189<br />
<br />
*Table 8-2 p. 189 (Muredzi, 2012)<br />
<br />
Microwaves=> Thermal processing assistances reducing time=>Drying with open air.<br />
PEF=>Biomass energy transfer=>Extraction process<br />
<br />
<br />
Back to [[Subsection DA food|EFFICENCY FINDER OF FOOD INDUSTRY]]</div>Chiphttp://wiki.zero-emissions.at/index.php?title=Microwaves&diff=231140Microwaves2015-06-02T09:57:55Z<p>Chip: </p>
<hr />
<div>Back to [[Subsection DA food|EFFICENCY FINDER OF FOOD INDUSTRY]]<br />
<br />
=== General Information ===<br />
<br />
==== Overview ====<br />
<br />
*The development of the microwaves technology for the food industry can capitalize with the current development of microwave technologies in telecommunications, radio frequencies and electricity (Cambridge University Press, 2015; Mukherjee, 2015)<br />
*The boom of microwave ovens (house level) and fast food preference enabled the market of cheap magnetrons (main component of the ovens). (Scaman, Durance, Drummond & Sun 2014)<br />
*Heat and mass transfer data of the food products has important potential for the expansion of this technology (Ozkoc, Sumnu & Sahin 2014)<br />
<br />
<br />
==== Advantages ====<br />
<br />
*Rapid processing. The operation temperature is reached faster than in conventional processes.<br />
*Combination with conventional heating can enhance the heating homogeneity.<br />
*Potential in software use for tailored microwaves profile applications.<br />
*More controllable processes (Scaman, Durance, Drummond & Sun 2014).<br />
<br />
<br />
====Disadvantages====<br />
* The effectiveness heating process vary with the dialectic uniformity of material. This means that some parts of the food may reach a too high temperature when others just reach the needed one. <br />
*Potential process deviation because the system is more dramatically influenced by the process parameters.<br />
*Metallic Material restrictions. <br />
*Complete reprocessing is needed to handle under processed material. <br />
*Extensive experimentation to correct deviations is also needed.<br />
<br />
(Muredzi, 2012)<br />
<br />
<br />
==== Base ====<br />
<br />
*Use of electromagnetic waves to produce heat in a material (2450 MHz and 915 MHz typically for industry) (Muredzi, 2012)<br />
*Microwaves are electromagnetic radiation from 1mm to 1m wavelength and frequencies from 300 MHz to 300 GHz. (Scaman, Durance, Drummond & Sun 2014)<br />
*Dielectric and ionic mechanism to generate heat. Water, as a polar molecule, is affected by the microwaves generating an oscillation movement that it the main source of heat in food matter due to the abundance and the polarity compared with organic compounds. (Muredzi, 2012)<br />
*Dielectric and ionic properties of food are crucial parameters to identify the potential of microwave heating for a specific product (Muredzi, 2012).<br />
*Dielectric constant is the ability of the material to store microwave energy and the dielectric loss factor is the ability of the material to dissipate the microwave as heat. (Ozkoc, Sumnu & Sahin 2014)<br />
*Dielectric constants of food decreases as the content of moisture decrease and with temperature itself unless the material is below the freezing point of water. (Scaman, Durance, Drummond & Sun 2014)<br />
*Dipolar rotation and ionic conduction mechanisms allows the transformation of electromagnetic energy to heat. (Ozkoc, Sumnu & Sahin 2014). <br />
*Also the volumetric heating or the capacity of the food to absorb the heat is highly relevant. (Ozkoc, Sumnu & Sahin 2014)<br />
*Heat and mass transfer phenomena: the change in temperature is governed by the convective heat gain or loss, the radiative heat transfer and the evaporative heat loss. The surface of the material is colder than inside due to surface phenomena as evaporation, contrary to conventional heating in which the higher temperature is in the contact with the external hot surface source of the heat (Ozkoc, Sumnu & Sahin 2014). <br />
*Thermal conductivity and heat capacity are highly relevant properties of the food for this operation. Relevant too are density and viscosity (Scaman, Durance, Drummond & Sun 2014) <br />
<br />
*The role of water transfer inside and outside the material are critical process regarding the quality of the food (Muredzi, 2012). The relaxation time is the time taken to a molecule to reach a disordered state after the microwave field that it was alienated with is removed. This occurs in the molecules of water bound in a Hydrogen bounded network. Water bound to proteins or carbohydrates or in ice form is hindered form this relaxation (Scaman, Durance, Drummond & Sun 2014).<br />
<br />
*Reflection of microwaves properties of materials is also important (Scaman, Durance, Drummond & Sun 2014)<br />
<br />
<br />
<br />
=== Description of techniques ===<br />
<br />
Critical process factors: Magnitude of time temperature history and location of the coldest point depending on composition (ionic content, moisture, density, specific heat), shape and size of the food, frequency of the microwaves and the applicator oven design. Time is also a factor, as the temperature rises, the location of the coldest point may shift. (Muredzi, 2012)<br />
*Variable frequency microwave processing oven are possible and can enable phase control microwave processing<br />
There are some solutions to avoid not uniform heating issues of the technology: combined microwave heating, controlling food size and geometry, the use of pulsed microwave heating, process and food specific microwave oven design, the use of lower microwave power in solely and combined applications. (Ozkoc, Sumnu & Sahin 2014)<br />
<br />
<br />
<br />
=== Changes in process (Operation Unit Applications) ===<br />
<br />
==== Cooking and boiling ====<br />
<br />
*The technology enables short heating times. The air around the processing food is not heated, the condensation of vaporized water is easier as the air is easier to saturate enabling liquid water into the food and avoiding crisping reactions. <br />
<br />
*Depending of the type of food, there are important quality problems as firm and tough texture, rapid staling, lack of color and crust formation and a dry product.<br />
<br />
*Combination with infrared radiation and other thermal techniques represent a great synergy. It reduce the processing time while retaining the level of quality compared with conventional processes. Promising research regarding Cake and bread cooking has been made. Products should be baked at the lowest possible microwave power and the highest halogen lamp power (limited by change in surface color and quality level affects) in order to have conventional levels of quality or better in the shortest period of time.<br />
*Browning is an issue for microwave cooking but with jet Impregnation (high speed convention heating) combined with the technology provide brown color and crisp in microwave baked products. <br />
<br />
(Ozkoc, Sumnu & Sahin 2014)<br />
<br />
<br />
==== Sterilization ====<br />
<br />
*The technology enables an improved uniformity of heating for in package sterilization. <br />
*Microwave power profile optimized for the package. <br />
*One of the most promising techniques is rotating and oscillating product surrounded by absorption medium. <br />
*Major issues: enhanced edge heating, complex, expensive, non-uniformity of heating, not insurance of the sterilization of the whole package, unfavorable economics when compared with frozen food processing in the USA. <br />
*There is a promising 915 MHz single mode sterilization for processing packaged food. The food is immersed in pressurised hot water simultaneously heated by microwaves. 5-8 min processing for safe and high quality food. Especially good for not homogeneous food. (Ozkoc, Sumnu & Sahin 2014)<br />
(Muredzi, 2012)<br />
<br />
<br />
==== Pasteurization ====<br />
<br />
*Pasteurization processes with microwave technology has a special relevance for solid and semi-solid materials in terms of pasteurization and sterilization with no high food degradation. (Muredzi, 2012)<br />
*The technology has been on and off for over 30 years, mainly yoghurt and milk. (Muredzi, 2012)<br />
*It is effective in destruction of microorganisms or inactivation of enzymes through its thermal effect (Ozkoc, Sumnu & Sahin 2014)<br />
*Effects on microorganisms: heating reaching inactivation temperature (leading one and similar to conventional thermal processing), electroporation, cell membrane rupture and cell lysis due to electromagnetic field coupling. (Muredzi, 2012)<br />
*The not thermal effects of microwaves have been reported to add to the inactivation opening possibilities for cold processing. Longer recovery of injured microorganism due to the damage of RNA caused by the microwaves. Reported microorganism kills at sub lethal temperatures due to potential magnification of thermal effects. (Muredzi, 2012)<br />
*Synergic effects with conventional heating is expected to be more than sum of the separated effects. (Muredzi, 2012)<br />
*There are resistant organism to the technology as Bacillus Cereous, Listeria Monocytogenes, among others. (Muredzi, 2012)<br />
*Continuous flow microwave pasteurization of apple cider and packaged acidified vegetables. (Ozkoc, Sumnu & Sahin 2014)<br />
<br />
Cases:<br />
Listeria monocytogenes inactivation kinetics under microwave and conventional thermal processing in a kiwifruit puree<br />
Innovative Food Science & Emerging Technologies, Volume 22, April 2014, Pages 131-136<br />
María Benlloch-Tinoco, María Consuelo Pina-Pérez, Nuria Martínez-Navarrete, Dolores Rodrigo<br />
<br />
<br />
==== Blanching ==== <br />
<br />
*The technology enables faster processing, better quality avoiding addition of water and better nutritional value. <br />
*Potential off flavor in Peanuts processing, the problem of high internal temperature degradation and the enabling of chemical reactions.<br />
<br />
(Ozkoc, Sumnu & Sahin 2014)<br />
<br />
<br />
Recent Case:<br />
<br />
Comparison study of conventional hot-water and microwave blanching on quality of green beans<br />
<br />
Innovative Food Science & Emerging Technologies, Volume 20, October 2013, Pages 191-197<br />
Luis M. Ruiz-Ojeda, Francisco J. Peñas<br />
<br />
<br />
==== Extraction ====<br />
<br />
The technology enables rapid heating of the solvent and sample, reduction of solvent use and time processing, and higher extraction rate become possible. There is a volume expansion at micro scale leading to explosions at cellular level, making easier the diffusion processes/ mass transfer.<br />
<br />
Wider range of solvent can be used (less reliance on chemical affinity) <br />
<br />
Extraction of targeted compounds becomes a possibility.Solvent free micro wave extraction has been developed by the combination with dry distillation at atmospheric pressure. It was used in essential oils extraction from aromatic herbs. A more simply, economically, quickly way than conventional method was the product. Promising synergies with ultrasonic technology.<br />
<br />
(Ozkoc, Sumnu & Sahin 2014)<br />
<br />
<br />
Recent Case:<br />
<br />
Contribution of microwaves or ultrasonics on carvone and limonene recovery from dill fruits (Anethum graveolens L.)<br />
<br />
Innovative Food Science & Emerging Technologies, Volume 17, January 2013, Pages 114-119<br />
Smain Chemat, Erik D.C. Esveld<br />
<br />
<br />
==== Drying ====<br />
<br />
*The technology enables reduce drying time and product degradation. <br />
*It is suitable for high moisture content products as carrots or mushroom.<br />
<br />
*Microwave hot air in agricultural crops is a promising application. Vacuum impregnation and osmotic dehydration prior to hot air microwave in fruit preservation become widespread for reducing energy consumption, improving the quality and extending the shelf life. <br />
<br />
*The technology combined with fluidized bed solve the problem of heating homogeneity with even better color quality plus up to 90% drying time reduction. Spouted Bed combination shows good performance at 3.5 W/g and air temperature of 50°C.<br />
<br />
*High initial capital investment is needed, textural damage due to rapid mass transport is possible. Changes in dialect properties with temperature hinder the extensive commercial application. <br />
<br />
<br />
(Ozkoc, Sumnu & Sahin 2014)<br />
<br />
<br />
*Drying rate controllable by ration of microwave power and the water content in food. The drying process has 3 main regions: Increasing rate region (reaching boiling point), constant rate region (water driven free off) and falling rate region (remove water) <br />
<br />
*Better retention of flavor, colors, nutrients or other biologically active chemicals than conventionally is possible.<br />
<br />
*Dehydration cost a function of costs, labor, energy cost and efficiency. Good combined with thermal method. Less use of energy do not mean less cost due to the quality of energy <br />
<br />
<br />
*Rate of power form 800 w to 425 W. Limitation by the microwave power density (W/kg) (too much leads to arching or plasma discharge, >10,000 W/Kg) and the microwave penetration level. <br />
<br />
*Vacuum operation: Converting electromagnetic energy into heat inside the material using vacuum to keep a low temperature leading to an improved product quality. Higher re hydration rates are also possible <br />
<br />
*Freeze drying: time reduction by 75%. Main factors: electric field strength, chamber pressure (++) and sample size*Capacity to create new products or products with unique characteristics more than savings. <br />
(Scaman, Durance, Drummond & Sun 2014)<br />
<br />
<br />
Recent cases:<br />
<br />
Microwave-drying of sliced mushroom. Analysis of temperature control and pressure<br />
Innovative Food Science & Emerging Technologies, Volume 11, Issue 4, October 2010, Pages 652-660<br />
J.I. Lombraña, R. Rodríguez, U. Ruiz<br />
<br />
Modelling of dehydration-rehydration of orange slices in combined microwave/air drying<br />
Innovative Food Science & Emerging Technologies, Volume 4, Issue 2, June 2003, Pages 203-209<br />
G.Ruı́z Dı́az, J. Martı́nez-Monzó, P. Fito, A. Chiralt<br />
<br />
<br />
==== Thawing ====<br />
<br />
The technology enables a minimization of microbial growth, chemical deterioration, excessive drip loss and dehydration by reducing the process time. There are issues of uneven or runaway heating (some parts cooked, some still frozen). There are successful cases for Sauces. <br />
Mathematical models improvements 3 D is promising.<br />
<br />
(Ozkoc, Sumnu & Sahin 2014)<br />
<br />
<br />
Recent Case:<br />
<br />
Factors affecting the thawing characteristics and energy consumption of frozen pork tenderloin meat using high-voltage electrostatic <br />
<br />
Innovative Food Science & Emerging Technologies, Volume 22, April 2014, Pages 110-115<br />
<br />
Xiangli He, Rui Liu, Eizo Tatsumi, Satoru Nirasawa, Haijie Liu<br />
<br />
<br />
==== Cooling, chilling and cold stabilization ====<br />
<br />
The technology enables a reduction on the size of the crystals (60%) leading to a better conservation quality of the food.<br />
<br />
“The reduction of freeze damage exerted to any tissue undergoing freezing remains a challenge. The mechanical and biochemical stress caused by the ice crystals to the cellular membranes results in irreversible tissue damage. The application of electric and/or magnetic disturbances has been identified as a possible means to reduce the size of ice crystals during freezing of biological tissues. In the present study microwaves were applied during freezing of pork meat. Our results indicate that the size of the formed ice crystals was significantly reduced during microwave assisted freezing leading to a lower damage on the microstructure of meat. This paper describes an innovative and novel freezing process that could be used in order for higher quality frozen products to be produced”<br />
<br />
<br />
(Xanthakis, Le-Bail, Ramaswamy, 2014)<br />
<br />
<br />
<br />
=== Energy Savings ===<br />
<br />
*Lower energy use due to the minimizing of processing time (Muredzi, 2012)<br />
<br />
*Vacuum impregnation and osmotic dehydration prior to hot air microwave in fruit preservation become widespread for reducing energy consumption, improving the quality and extending the shelf life. (Ozkoc, Sumnu & Sahin 2014)<br />
<br />
<br />
<br />
=== Change in Energy Distribution ===<br />
<br />
<br />
*Change thermal energy for electricity<br />
*More electric power generations, enhanced variety of options for electric power sources of energy<br />
<br />
<br />
<br />
=== References ===<br />
<br />
*Muredzi, P. (2012) 'Chapter 8: Microwaves and radiofrequency processing', in Aleman, M. (ed.) Emerging Non-thermal Food Processing Technologies. USA: CBH books, pp. 167-194.<br />
<br />
<br />
*Ozkoc S., Sumnu G., Sahin S. (2014) 'Part IV: Alternative thermal processing: Chapter 20 Recent Development in Microwave Heating', in Sun, D. (ed.)Emerging Tehcnologies for Food Processing. UK: Academic Press, pp. 361-377.<br />
<br />
<br />
*Scaman C., Durance, T., Drummond, L., Sun D. (2014) 'Part IV: Alternative thermal processing: Chapter 23 Combined Microwave Vacumm Drying, in Sun, D. (ed.)Emerging Tehcnologies for Food Processing. UK: Academic Press, pp. 427-441.<br />
<br />
<br />
*Cambridge University Press (2015) International Journal of Microwave and Wireless Technologies, Available at: http://journals.cambridge.org/action/displayJournal?jid=MRF (Accessed: 14th March 2015).<br />
Mukherjee, S. (2015) Microwaves—a journey in reshaping world technology, Available at: http://www.ieeeghn.org/wiki/images/6/6b/Mukherjee.pdf (Accessed: 13th March 2015).<br />
<br />
<br />
*Xanthakis, A., Le-Bail, A., Ramaswamy, H. (2014) 'Development of an innovative microwave assisted food freezing process ', Innovative Food Science & Emerging Technologies, 26(December), pp. 176-181.<br />
<br />
<br />
Scan 430, 189<br />
<br />
*Table 8-2 p. 189 (Muredzi, 2012)<br />
<br />
Microwaves=> Thermal processing assistances reducing time=>Drying with open air.<br />
PEF=>Biomass energy transfer=>Extraction process<br />
<br />
<br />
Back to [[Subsection DA food|EFFICENCY FINDER OF FOOD INDUSTRY]]</div>Chiphttp://wiki.zero-emissions.at/index.php?title=Microwaves&diff=231139Microwaves2015-06-02T09:50:24Z<p>Chip: </p>
<hr />
<div>Back to [[Subsection DA food|EFFICENCY FINDER OF FOOD INDUSTRY]]<br />
<br />
=== General Information ===<br />
<br />
==== Overview ====<br />
<br />
*The development of the microwaves technology for the food industry can capitalize with the current development of microwave technologies in telecommunications, radio frequencies and electricity (Cambridge University Press, 2015; Mukherjee, 2015)<br />
*The boom of microwave ovens (house level) and fast food preference enabled the market of cheap magnetrons (main component of the ovens). (Scaman, Durance, Drummond & Sun 2014)<br />
*Heat and mass transfer data of the food products has important potential for the expansion of this technology (Ozkoc, Sumnu & Sahin 2014)<br />
<br />
<br />
==== Advantages ====<br />
<br />
*Rapid processing. The operation temperature is reached faster than in conventional processes.<br />
*Combination with conventional heating can enhance the heating homogeneity.<br />
*Potential in software use for tailored microwaves profile applications.<br />
*More controllable processes (Scaman, Durance, Drummond & Sun 2014).<br />
<br />
<br />
====Disadvantages====<br />
* The effectiveness heating process vary with the dialectic uniformity of material. This means that some parts of the food may reach a too high temperature when others just reach the needed one. <br />
*Potential process deviation because the system is more dramatically influenced by the process parameters.<br />
*Metallic Material restrictions. <br />
*Complete reprocessing is needed to handle under processed material. <br />
*Extensive experimentation to correct deviations is also needed.<br />
<br />
(Muredzi, 2012)<br />
<br />
<br />
==== Base ====<br />
<br />
*Use of electromagnetic waves to produce heat in a material (2450 MHz and 915 MHz typically for industry) (Muredzi, 2012)<br />
*Microwaves are electromagnetic radiation from 1mm to 1m wavelength and frequencies from 300 MHz to 300 GHz. (Scaman, Durance, Drummond & Sun 2014)<br />
*Dielectric and ionic mechanism to generate heat. Water, as a polar molecule, is affected by the microwaves generating an oscillation movement that it the main source of heat in food matter due to the abundance and the polarity compared with organic compounds. (Muredzi, 2012)<br />
*Dielectric and ionic properties of food are crucial parameters to identify the potential of microwave heating for a specific product (Muredzi, 2012).<br />
*Dielectric constant is the ability of the material to store microwave energy and the dielectric loss factor is the ability of the material to dissipate the microwave as heat. (Ozkoc, Sumnu & Sahin 2014)<br />
*Dielectric constants of food decreases as the content of moisture decrease and with temperature itself unless the material is below the freezing point of water. (Scaman, Durance, Drummond & Sun 2014)<br />
*Dipolar rotation and ionic conduction mechanisms allows the transformation of electromagnetic energy to heat. (Ozkoc, Sumnu & Sahin 2014). <br />
*Also the volumetric heating or the capacity of the food to absorb the heat is highly relevant. (Ozkoc, Sumnu & Sahin 2014)<br />
*Heat and mass transfer phenomena: the change in temperature is governed by the convective heat gain or loss, the radiative heat transfer and the evaporative heat loss. The surface of the material is colder than inside due to surface phenomena as evaporation, contrary to conventional heating in which the higher temperature is in the contact with the external hot surface source of the heat (Ozkoc, Sumnu & Sahin 2014). <br />
*Thermal conductivity and heat capacity are highly relevant properties of the food for this operation. Relevant too are density and viscosity (Scaman, Durance, Drummond & Sun 2014) <br />
<br />
*The role of water transfer inside and outside the material are critical process regarding the quality of the food (Muredzi, 2012). The relaxation time is the time taken to a molecule to reach a disordered state after the microwave field that it was alienated with is removed. This occurs in the molecules of water bound in a Hydrogen bounded network. Water bound to proteins or carbohydrates or in ice form is hindered form this relaxation (Scaman, Durance, Drummond & Sun 2014).<br />
<br />
*Reflection of microwaves properties of materials is also important (Scaman, Durance, Drummond & Sun 2014)<br />
<br />
<br />
<br />
=== Description of techniques ===<br />
<br />
Critical process factors: Magnitude of time temperature history and location of the coldest point depending on composition (ionic content, moisture, density, specific heat), shape and size of the food, frequency of the microwaves and the applicator oven design. Time is also a factor, as the temperature rises, the location of the coldest point may shift. (Muredzi, 2012)<br />
*Variable frequency microwave processing oven are possible and can enable phase control microwave processing<br />
There are some solutions to avoid not uniform heating issues of the technology: combined microwave heating, controlling food size and geometry, the use of pulsed microwave heating, process and food specific microwave oven design, the use of lower microwave power in solely and combined applications. (Ozkoc, Sumnu & Sahin 2014)<br />
<br />
<br />
==== Changes in process (Operation Unit Applications) ====<br />
<br />
===== Cooking and boiling =====<br />
<br />
*The technology enables short heating times. The air around the processing food is not heated, the condensation of vaporized water is easier as the air is easier to saturate enabling liquid water into the food and avoiding crisping reactions. <br />
<br />
*Depending of the type of food, there are important quality problems as firm and tough texture, rapid staling, lack of color and crust formation and a dry product.<br />
<br />
*Combination with infrared radiation and other thermal techniques represent a great synergy. It reduce the processing time while retaining the level of quality compared with conventional processes. Promising research regarding Cake and bread cooking has been made. Products should be baked at the lowest possible microwave power and the highest halogen lamp power (limited by change in surface color and quality level affects) in order to have conventional levels of quality or better in the shortest period of time.<br />
*Browning is an issue for microwave cooking but with jet Impregnation (high speed convention heating) combined with the technology provide brown color and crisp in microwave baked products. <br />
<br />
(Ozkoc, Sumnu & Sahin 2014)<br />
<br />
<br />
===== Sterilization =====<br />
<br />
*The technology enables an improved uniformity of heating for in package sterilization. <br />
*Microwave power profile optimized for the package. <br />
*One of the most promising techniques is rotating and oscillating product surrounded by absorption medium. <br />
*Major issues: enhanced edge heating, complex, expensive, non-uniformity of heating, not insurance of the sterilization of the whole package, unfavorable economics when compared with frozen food processing in the USA. <br />
*There is a promising 915 MHz single mode sterilization for processing packaged food. The food is immersed in pressurised hot water simultaneously heated by microwaves. 5-8 min processing for safe and high quality food. Especially good for not homogeneous food. (Ozkoc, Sumnu & Sahin 2014)<br />
(Muredzi, 2012)<br />
<br />
<br />
===== Pasteurization =====<br />
<br />
*Pasteurization processes with microwave technology has a special relevance for solid and semi-solid materials in terms of pasteurization and sterilization with no high food degradation. (Muredzi, 2012)<br />
*The technology has been on and off for over 30 years, mainly yoghurt and milk. (Muredzi, 2012)<br />
*It is effective in destruction of microorganisms or inactivation of enzymes through its thermal effect (Ozkoc, Sumnu & Sahin 2014)<br />
*Effects on microorganisms: heating reaching inactivation temperature (leading one and similar to conventional thermal processing), electroporation, cell membrane rupture and cell lysis due to electromagnetic field coupling. (Muredzi, 2012)<br />
*The not thermal effects of microwaves have been reported to add to the inactivation opening possibilities for cold processing. Longer recovery of injured microorganism due to the damage of RNA caused by the microwaves. Reported microorganism kills at sub lethal temperatures due to potential magnification of thermal effects. (Muredzi, 2012)<br />
*Synergic effects with conventional heating is expected to be more than sum of the separated effects. (Muredzi, 2012)<br />
*There are resistant organism to the technology as Bacillus Cereous, Listeria Monocytogenes, among others. (Muredzi, 2012)<br />
*Continuous flow microwave pasteurization of apple cider and packaged acidified vegetables. (Ozkoc, Sumnu & Sahin 2014)<br />
<br />
Cases:<br />
Listeria monocytogenes inactivation kinetics under microwave and conventional thermal processing in a kiwifruit puree<br />
Innovative Food Science & Emerging Technologies, Volume 22, April 2014, Pages 131-136<br />
María Benlloch-Tinoco, María Consuelo Pina-Pérez, Nuria Martínez-Navarrete, Dolores Rodrigo<br />
<br />
<br />
===== Blanching ===== <br />
<br />
*The technology enables faster processing, better quality avoiding addition of water and better nutritional value. <br />
*Potential off flavor in Peanuts processing, the problem of high internal temperature degradation and the enabling of chemical reactions.<br />
<br />
(Ozkoc, Sumnu & Sahin 2014)<br />
<br />
<br />
Recent Case:<br />
<br />
Comparison study of conventional hot-water and microwave blanching on quality of green beans<br />
<br />
Innovative Food Science & Emerging Technologies, Volume 20, October 2013, Pages 191-197<br />
Luis M. Ruiz-Ojeda, Francisco J. Peñas<br />
<br />
<br />
===== Extraction =====<br />
<br />
The technology enables rapid heating of the solvent and sample, reduction of solvent use and time processing, and higher extraction rate become possible. There is a volume expansion at micro scale leading to explosions at cellular level, making easier the diffusion processes/ mass transfer.<br />
<br />
Wider range of solvent can be used (less reliance on chemical affinity) <br />
<br />
Extraction of targeted compounds becomes a possibility.Solvent free micro wave extraction has been developed by the combination with dry distillation at atmospheric pressure. It was used in essential oils extraction from aromatic herbs. A more simply, economically, quickly way than conventional method was the product. Promising synergies with ultrasonic technology.<br />
<br />
(Ozkoc, Sumnu & Sahin 2014)<br />
<br />
<br />
Recent Case:<br />
<br />
Contribution of microwaves or ultrasonics on carvone and limonene recovery from dill fruits (Anethum graveolens L.)<br />
<br />
Innovative Food Science & Emerging Technologies, Volume 17, January 2013, Pages 114-119<br />
Smain Chemat, Erik D.C. Esveld<br />
<br />
<br />
===== Drying =====<br />
<br />
*The technology enables reduce drying time and product degradation. <br />
*It is suitable for high moisture content products as carrots or mushroom.<br />
<br />
*Microwave hot air in agricultural crops is a promising application. Vacuum impregnation and osmotic dehydration prior to hot air microwave in fruit preservation become widespread for reducing energy consumption, improving the quality and extending the shelf life. <br />
<br />
*The technology combined with fluidized bed solve the problem of heating homogeneity with even better color quality plus up to 90% drying time reduction. Spouted Bed combination shows good performance at 3.5 W/g and air temperature of 50°C.<br />
<br />
*High initial capital investment is needed, textural damage due to rapid mass transport is possible. Changes in dialect properties with temperature hinder the extensive commercial application. <br />
<br />
<br />
(Ozkoc, Sumnu & Sahin 2014)<br />
<br />
<br />
*Drying rate controllable by ration of microwave power and the water content in food. The drying process has 3 main regions: Increasing rate region (reaching boiling point), constant rate region (water driven free off) and falling rate region (remove water) <br />
<br />
*Better retention of flavor, colors, nutrients or other biologically active chemicals than conventionally is possible.<br />
<br />
*Dehydration cost a function of costs, labor, energy cost and efficiency. Good combined with thermal method. Less use of energy do not mean less cost due to the quality of energy <br />
<br />
<br />
*Rate of power form 800 w to 425 W. Limitation by the microwave power density (W/kg) (too much leads to arching or plasma discharge, >10,000 W/Kg) and the microwave penetration level. <br />
<br />
*Vacuum operation: Converting electromagnetic energy into heat inside the material using vacuum to keep a low temperature leading to an improved product quality. Higher re hydration rates are also possible <br />
<br />
*Freeze drying: time reduction by 75%. Main factors: electric field strength, chamber pressure (++) and sample size*Capacity to create new products or products with unique characteristics more than savings. <br />
(Scaman, Durance, Drummond & Sun 2014)<br />
<br />
<br />
Recent cases:<br />
<br />
Microwave-drying of sliced mushroom. Analysis of temperature control and pressure<br />
Innovative Food Science & Emerging Technologies, Volume 11, Issue 4, October 2010, Pages 652-660<br />
J.I. Lombraña, R. Rodríguez, U. Ruiz<br />
<br />
Modelling of dehydration-rehydration of orange slices in combined microwave/air drying<br />
Innovative Food Science & Emerging Technologies, Volume 4, Issue 2, June 2003, Pages 203-209<br />
G.Ruı́z Dı́az, J. Martı́nez-Monzó, P. Fito, A. Chiralt<br />
<br />
<br />
===== Thawing =====<br />
<br />
The technology enables a minimization of microbial growth, chemical deterioration, excessive drip loss and dehydration by reducing the process time. There are issues of uneven or runaway heating (some parts cooked, some still frozen). There are successful cases for Sauces. <br />
Mathematical models improvements 3 D is promising.<br />
<br />
(Ozkoc, Sumnu & Sahin 2014)<br />
<br />
<br />
Recent Case:<br />
<br />
Factors affecting the thawing characteristics and energy consumption of frozen pork tenderloin meat using high-voltage electrostatic <br />
<br />
Innovative Food Science & Emerging Technologies, Volume 22, April 2014, Pages 110-115<br />
<br />
Xiangli He, Rui Liu, Eizo Tatsumi, Satoru Nirasawa, Haijie Liu<br />
<br />
<br />
===== Cooling, chilling and cold stabilization =====<br />
<br />
The technology enables a reduction on the size of the crystals (60%) leading to a better conservation quality of the food.<br />
<br />
“The reduction of freeze damage exerted to any tissue undergoing freezing remains a challenge. The mechanical and biochemical stress caused by the ice crystals to the cellular membranes results in irreversible tissue damage. The application of electric and/or magnetic disturbances has been identified as a possible means to reduce the size of ice crystals during freezing of biological tissues. In the present study microwaves were applied during freezing of pork meat. Our results indicate that the size of the formed ice crystals was significantly reduced during microwave assisted freezing leading to a lower damage on the microstructure of meat. This paper describes an innovative and novel freezing process that could be used in order for higher quality frozen products to be produced”<br />
<br />
<br />
(Xanthakis, Le-Bail, Ramaswamy, 2014)<br />
<br />
<br />
==== Energy Savings ====<br />
<br />
*Lower energy use due to the minimizing of processing time (Muredzi, 2012)<br />
<br />
*Vacuum impregnation and osmotic dehydration prior to hot air microwave in fruit preservation become widespread for reducing energy consumption, improving the quality and extending the shelf life. (Ozkoc, Sumnu & Sahin 2014)<br />
<br />
<br />
==== Change in Energy Distribution ====<br />
<br />
<br />
*Change thermal energy for electricity<br />
*More electric power generations, enhanced variety of options for electric power sources of energy<br />
<br />
<br />
<br />
=== References ===<br />
<br />
*Muredzi, P. (2012) 'Chapter 8: Microwaves and radiofrequency processing', in Aleman, M. (ed.) Emerging Non-thermal Food Processing Technologies. USA: CBH books, pp. 167-194.<br />
<br />
<br />
*Ozkoc S., Sumnu G., Sahin S. (2014) 'Part IV: Alternative thermal processing: Chapter 20 Recent Development in Microwave Heating', in Sun, D. (ed.)Emerging Tehcnologies for Food Processing. UK: Academic Press, pp. 361-377.<br />
<br />
<br />
*Scaman C., Durance, T., Drummond, L., Sun D. (2014) 'Part IV: Alternative thermal processing: Chapter 23 Combined Microwave Vacumm Drying, in Sun, D. (ed.)Emerging Tehcnologies for Food Processing. UK: Academic Press, pp. 427-441.<br />
<br />
<br />
*Cambridge University Press (2015) International Journal of Microwave and Wireless Technologies, Available at: http://journals.cambridge.org/action/displayJournal?jid=MRF (Accessed: 14th March 2015).<br />
Mukherjee, S. (2015) Microwaves—a journey in reshaping world technology, Available at: http://www.ieeeghn.org/wiki/images/6/6b/Mukherjee.pdf (Accessed: 13th March 2015).<br />
<br />
<br />
*Xanthakis, A., Le-Bail, A., Ramaswamy, H. (2014) 'Development of an innovative microwave assisted food freezing process ', Innovative Food Science & Emerging Technologies, 26(December), pp. 176-181.<br />
<br />
<br />
Scan 430, 189<br />
<br />
*Table 8-2 p. 189 (Muredzi, 2012)<br />
<br />
Microwaves=> Thermal processing assistances reducing time=>Drying with open air.<br />
PEF=>Biomass energy transfer=>Extraction process<br />
<br />
<br />
Back to [[Subsection DA food|EFFICENCY FINDER OF FOOD INDUSTRY]]</div>Chiphttp://wiki.zero-emissions.at/index.php?title=Fermentation_in_emerging_technologies_process_intensification&diff=231138Fermentation in emerging technologies process intensification2015-06-02T09:38:43Z<p>Chip: </p>
<hr />
<div>Back to [[Subsection DA food|EFFICIENCY FINDER OF FOOD INDUSTRY]]<br />
<br />
=== General information ===<br />
<br />
Fermentation is the controlled action of selected micro-organisms to alter the texture of foods, to preserve foods by the production of acids or alcohol, or to produce or modify flavors and aromas. It also preserves products by lowering the pH tolerance limits of many microorganisms. Fermentation is an important processing step for a number of FDM products. Typical applications include beer, wine, various dairy products, vegetables, meat and fish. Alcoholic fermentation is used in beer and winemaking and for the production of spirits, mostly with cereals, grape musts, sugar juices and molasses as a raw material. Lactic acid fermentation is used for making yoghurt and other fermented dairy products, fermented meat products such as certain types of sausages and vegetables, i.e. sauerkraut. In the lactic acid fermentation of vegetables, the sliced raw material, e.g. green cabbage in the case of sauerkraut production, is salted and then fermented under anaerobic conditions. <br />
<br />
(European Commission, 2006)<br />
<br />
<br />
Further Information: [[Fermentation in food industry]]<br />
<br />
<br />
<br />
=== Description of technology, techniques and methods === <br />
<br />
<br />
==== Ultrasound technology ====<br />
<br />
The use of the technology enables a reduction in the operation time with higher viable cells count. High potential in the dairy industry. When microbiological cultures for fermentation are treated by ultrasound, their activity is higher enabling a faster fermentation. In this same way, processing by ultrasound can reduce costs significantly, since fermentation time is shorter. <br />
<br />
(Barukčić et al. 2015)<br />
<br />
<br />
Further Information: [[ultrasound]]<br />
<br />
<br />
<br />
=== Changes in the process ===<br />
<br />
<br />
<br />
=== Energy saving potentials ===<br />
<br />
Energy savings depend on the efficiency of the conventional processes and the one in the ultrasound generation. Due to the accelerated processing, energy reduction per unit produced can be expected. <br />
<br />
<br />
<br />
=== Changes in the energy distribution system ===<br />
<br />
Use of electricity use, replacing thermal energy when this is used in the fermentation processes (consequence of processing time reduction). <br />
<br />
<br />
<br />
=== References ===<br />
<br />
*Barukčić, I., Jakopović, K., Herceg, Z.,Karlović, S., Božanić, R. (2015) 'Influence of high intensity ultrasound on microbial reduction, physico-chemical characteristics and fermentation of sweet whey', Innovative Food Science & Emerging Technologies, 27(February), pp. 94-101.<br />
<br />
<br />
Back to [[Subsection DA food|EFFICIENCY FINDER OF FOOD INDUSTRY]]</div>Chiphttp://wiki.zero-emissions.at/index.php?title=Bleaching_with_emerging_technologies_process_intensification&diff=231137Bleaching with emerging technologies process intensification2015-06-02T09:35:17Z<p>Chip: Created page with "Back to EFFICIENCY FINDER OF FOOD INDUSTRY ===General information=== The objective of bleaching is to remove pigments, metals, e.g. nickel or iron fr..."</p>
<hr />
<div>Back to [[Subsection DA food|EFFICIENCY FINDER OF FOOD INDUSTRY]]<br />
<br />
<br />
===General information===<br />
<br />
The objective of bleaching is to remove pigments, metals, e.g. nickel or iron from other oil refinery process; residual soaps and phospholipids from the oil or fat. Bleaching is applied in the refining of edible oils and fats and also in fruit and vegetable canning. <br />
<br />
(European Commission, 2006) <br />
<br />
Further Information: [[Bleaching in food industry]]<br />
<br />
<br />
<br />
===Description of technology, techniques and methods=== <br />
<br />
<br />
====High Pressure Processing (HPP)====<br />
<br />
The technology enables colour retention on Vegetables and Fruits (orange and Tomato Juices, Fruit Jams). However, there are storage issues due to incomplete enzyme inactivation. High effect on meat and meat Products (Presence of Myoglobin in Muscles avoiding oxidation). Some affecting factors are water content, low temperature and high pH protect colors.<br />
<br />
(Muredzi, 2012; Tao, Sun, Hogan, Kelly, 2014)<br />
<br />
Further Information: [[HPP]]<br />
<br />
<br />
====Pulse Electric Field (PEF)====<br />
<br />
Color extraction can be achieved at a lower temperature. Preservation of color is also a highlight.<br />
<br />
(Toepfl, Siemer, Heinz, 2014)<br />
<br />
Further Information: [[PEF]]<br />
<br />
<br />
<br />
===Changes in the process===<br />
<br />
<br />
<br />
<br />
===Energy saving potentials=== <br />
<br />
The energy savings enables by the new technologies are related to avoid bleaching due to the high conservation of colors and the less damaging processing.<br />
<br />
<br />
<br />
===Changes in the energy distribution system===<br />
<br />
The equipment used for bleaching consists of mixing vessels, vacuum generators and filters (European Commission, 2006). The use of the new techniques may imply a higher demand of electricity, but lower/more efficient use of materials. This brings more opportunities for the implementation of electricity generation from renewable energy and cleaner processing.<br />
<br />
<br />
<br />
===References===<br />
<br />
*European Comission (2006) Best Available Techniques (BAT) in the Food, Drink and Milk Industries. Reference Document : Best Available Techniques [Online]. Available at: http://eippcb.jrc.ec.europa.eu/reference/BREF/fdm_bref_0806.pdf (Accessed: 20th Ferbruary 2015).<br />
<br />
*Muredzi, P. (2012) 'Chapter 1: High pressure processing technology', in Aleman, M. (ed.) Emerging Non-thermal Food Processing Technologies. USA: CBH books, pp. 19-57.<br />
<br />
*Tao, Y., Sun D., Hogan E., Kelly, A. (2014) 'High pressure processing', in Sun, D. (ed.)Emerging Tehcnologies for Food Processing. UK: Academic Press, pp. 3-20.<br />
<br />
*Toepfl S., Siemer, C., Heinz V. (2014) ' Part II: Chapeter 8 Pulse Electric Field processing'', in Sun, D. (ed.)Emerging Tehcnologies for Food Processing. UK: Academic Press, pp. 147-<br />
<br />
<br />
<br />
<br />
<br />
Back to [[Subsection DA food|EFFICIENCY FINDER OF FOOD INDUSTRY]]</div>Chiphttp://wiki.zero-emissions.at/index.php?title=Extraction_with_emerging_technologies_process_intensification&diff=231136Extraction with emerging technologies process intensification2015-06-02T09:29:53Z<p>Chip: </p>
<hr />
<div>Back to [[Subsection DA food|EFFICIENCY FINDER OF FOOD INDUSTRY]]<br />
<br />
<br />
===General information===<br />
<br />
The objective of extraction is to recover valuable soluble components from raw materials by primarily dissolving them in a liquid solvent, so that the components can be separated and recovered later from the liquid. It is not always the objective to recover one particular compound in pure form from a raw material, i.e. sometimes extraction is intended to separate all the soluble compounds from the residue; an example of this is the extraction of coffee.<br />
<br />
Extraction is applied to a wide variety of food products. Typical examples are:<br />
<br />
*the extraction of sugar from sugar-beets or sugar-cane<br />
*the extraction of oil from oil seeds and from virgin pomade<br />
*the extraction of coffee extract from coffee beans<br />
*the extraction of caffeine from coffee beans<br />
*the extraction of various other compounds such as proteins, pectins, vitamins, pigments, essential oils, aroma compounds, flavour compounds etc. from many different materials.<br />
<br />
(European Commission, 2006)<br />
<br />
Further Information: [[Extraction in food industry]]<br />
<br />
<br />
<br />
===Description of technology, techniques and methods=== <br />
<br />
<br />
====High Pressure Processing (HPP)====<br />
<br />
The technology help to improve the mass transfer’s rate, reduce extraction time and increase extraction yield. This is due to the effect on solvent permeability in cells, the solubility of extractable compounds and inactivation of degradation of enzymes. <br />
<br />
(Tao, Sun, Hogan, Kelly, 2014)<br />
<br />
Further Information: [[HPP]]<br />
<br />
<br />
====Ultrasound====<br />
<br />
Ultrasound enables a greater penetration of solvent into cellular materials. Disruption of cellular walls facilitating the release of content. Micro streaming effects for better diffusion. Higher level of dry matter and final content. Improved process for organic compounds within the body of plants and seeds.<br />
Fundamentally implies increasing efficiency of extraction at lower temperature in less time. For tea extraction there was an improvement of 20% and most of the component were extracted in the first 10 minutes of operation.<br />
<br />
(Muredzi, 2012)<br />
<br />
Further Information: [[ultrasound]]<br />
<br />
<br />
====Microwaves====<br />
<br />
The technology enables rapid heating of the solvent and sample, reduction of solvent use and time processing, and higher extraction rate become possible. There is a volume expansion at micro scale leading to explosions at cellular level, making easier the diffusion processes/ mass transfer.<br />
<br />
Wider range of solvent can be used (less reliance on chemical affinity).<br />
<br />
Extraction of targeted compounds becomes a possibility.Solvent free micro wave extraction has been developed by the combination with dry distillation at atmospheric pressure. It was used in essential oils extraction from aromatic herbs. A more simply, economically, quickly way than conventional method was the product. Promising synergies with ultrasonic technology.<br />
<br />
(Ozkoc, Sumnu & Sahin 2014)<br />
<br />
Further Information: [[microwaves]]<br />
<br />
<br />
====Ohmic heating====<br />
<br />
The technology enables an improved mass transfer proportional to the electric field and to area of the sample (proved in Juice extraction yields improvement). By lowering the frequency of alternative current can also improve the yield of extraction Reduction in extracting time of almost 80% is possible. Lower energy need comes naturally. Synergy of electrical and thermal effects on cell tissues, a lower temperature is needed for effective membrane damage and the lower electric field applied and simplification equipment is possible compared to pulse electric field.<br />
<br />
(Goullieaux & Pain, 2014)<br />
<br />
Further Information: [[Ohmic]]<br />
<br />
<br />
====Pulse Electric Field (PEF)====<br />
<br />
Applications for Juice, sugar and oils extraction are made easier than conventional. The time reduction is major advantage due to the improved mass and heat transfer capacity (60% less time needed in some cases).<br />
<br />
(Griffiths, Walking-Ribeiro, 2014)<br />
<br />
Further Information: [[PEF]]<br />
<br />
<br />
<br />
===Changes in the process===<br />
<br />
<br />
<br />
===Energy saving potentials===<br />
<br />
Most of the technologies enable relevant processing time reductions. <br />
<br />
<br />
<br />
===Changes in the energy distribution system===<br />
<br />
The use of the emerging system for extraction puts more pressure in the electricity system and less in the thermal energy system. The intensification of the operation towards an accelerated processing may demand more electric power making space for innovation in the electrical system. A possibility for this is energy cascading, which depend of the power needs and help to address the opportunities for renewable energy sources.<br />
<br />
<br />
<br />
===References===<br />
<br />
<br />
*European Commission (2006) Best Available Techniques (BAT) in the Food, Drink and Milk Industries. Reference Document: Best Available Techniques [Online]. Available at: http://eippcb.jrc.ec.europa.eu/reference/BREF/fdm_bref_0806.pdf (Accessed: 20th February 2015).<br />
<br />
*Goullieaux A., Pain J.P. (2014) 'Part IV: Alternative thermal processing: Chapter 22 Recent Development in Microwave Heating', in Sun, D. (ed.)Emerging Tehcnologies for Food Processing. UK: Academic Press, pp. 361-377.<br />
<br />
*Griffitths M. W., Walking-Ribeiro, M. (2014) ' Part II: Chapeter 7 Pulse Electric Field processing'', in Sun, D. (ed.)Emerging Tehcnologies for Food Processing. UK: Academic Press, pp. 115-138.<br />
<br />
*Muredzi, P. (2012) 'Chapter 5: Ultrasound Processing Technology', in Aleman, M. (ed.) Emerging Non-thermal Food Processing Technologies. USA: CBH books, pp. 167-194.<br />
<br />
*Ozkoc S., Sumnu G., Sahin S. (2014) 'Part IV: Alternative thermal processing: Chapter 20 Recent Development in Microwave Heating', in Sun, D. (ed.)Emerging Tehcnologies for Food Processing. UK: Academic Press, pp. 361-377.<br />
<br />
*Tao, Y., Sun D., Hogan E., Kelly, A. (2014) 'High pressure processing', in Sun, D. (ed.)Emerging Technologies for Food Processing. UK: Academic Press, pp. 3-20.<br />
<br />
<br />
<br />
<br />
Back to [[Subsection DA food|EFFICIENCY FINDER OF FOOD INDUSTRY]]</div>Chiphttp://wiki.zero-emissions.at/index.php?title=Extraction_with_emerging_technologies_process_intensification&diff=231135Extraction with emerging technologies process intensification2015-06-02T09:29:14Z<p>Chip: </p>
<hr />
<div>Back to [[Subsection DA food|EFFICIENCY FINDER OF FOOD INDUSTRY]]<br />
<br />
<br />
===General information===<br />
<br />
The objective of extraction is to recover valuable soluble components from raw materials by primarily dissolving them in a liquid solvent, so that the components can be separated and recovered later from the liquid. It is not always the objective to recover one particular compound in pure form from a raw material, i.e. sometimes extraction is intended to separate all the soluble compounds from the residue; an example of this is the extraction of coffee.<br />
<br />
Extraction is applied to a wide variety of food products. Typical examples are:<br />
<br />
*the extraction of sugar from sugar-beets or sugar-cane<br />
*the extraction of oil from oil seeds and from virgin pomade<br />
*the extraction of coffee extract from coffee beans<br />
*the extraction of caffeine from coffee beans<br />
*the extraction of various other compounds such as proteins, pectins, vitamins, pigments, essential oils, aroma compounds, flavour compounds etc. from many different materials.<br />
<br />
(European Commission, 2006)<br />
<br />
Further Information: Extraction in food industry<br />
<br />
<br />
<br />
===Description of technology, techniques and methods=== <br />
<br />
<br />
====High Pressure Processing (HPP)====<br />
<br />
The technology help to improve the mass transfer’s rate, reduce extraction time and increase extraction yield. This is due to the effect on solvent permeability in cells, the solubility of extractable compounds and inactivation of degradation of enzymes. <br />
<br />
(Tao, Sun, Hogan, Kelly, 2014)<br />
<br />
Further Information: [[HPP]]<br />
<br />
<br />
====Ultrasound====<br />
<br />
Ultrasound enables a greater penetration of solvent into cellular materials. Disruption of cellular walls facilitating the release of content. Micro streaming effects for better diffusion. Higher level of dry matter and final content. Improved process for organic compounds within the body of plants and seeds.<br />
Fundamentally implies increasing efficiency of extraction at lower temperature in less time. For tea extraction there was an improvement of 20% and most of the component were extracted in the first 10 minutes of operation.<br />
<br />
(Muredzi, 2012)<br />
<br />
Further Information: [[ultrasound]]<br />
<br />
<br />
====Microwaves====<br />
<br />
The technology enables rapid heating of the solvent and sample, reduction of solvent use and time processing, and higher extraction rate become possible. There is a volume expansion at micro scale leading to explosions at cellular level, making easier the diffusion processes/ mass transfer.<br />
<br />
Wider range of solvent can be used (less reliance on chemical affinity).<br />
<br />
Extraction of targeted compounds becomes a possibility.Solvent free micro wave extraction has been developed by the combination with dry distillation at atmospheric pressure. It was used in essential oils extraction from aromatic herbs. A more simply, economically, quickly way than conventional method was the product. Promising synergies with ultrasonic technology.<br />
<br />
(Ozkoc, Sumnu & Sahin 2014)<br />
<br />
Further Information: [[microwaves]]<br />
<br />
<br />
====Ohmic heating====<br />
<br />
The technology enables an improved mass transfer proportional to the electric field and to area of the sample (proved in Juice extraction yields improvement). By lowering the frequency of alternative current can also improve the yield of extraction Reduction in extracting time of almost 80% is possible. Lower energy need comes naturally. Synergy of electrical and thermal effects on cell tissues, a lower temperature is needed for effective membrane damage and the lower electric field applied and simplification equipment is possible compared to pulse electric field.<br />
<br />
(Goullieaux & Pain, 2014)<br />
<br />
Further Information: [[Ohmic]]<br />
<br />
<br />
====Pulse Electric Field (PEF)====<br />
<br />
Applications for Juice, sugar and oils extraction are made easier than conventional. The time reduction is major advantage due to the improved mass and heat transfer capacity (60% less time needed in some cases).<br />
<br />
(Griffiths, Walking-Ribeiro, 2014)<br />
<br />
Further Information: [[PEF]]<br />
<br />
<br />
<br />
===Changes in the process===<br />
<br />
<br />
<br />
===Energy saving potentials===<br />
<br />
Most of the technologies enable relevant processing time reductions. <br />
<br />
<br />
<br />
===Changes in the energy distribution system===<br />
<br />
The use of the emerging system for extraction puts more pressure in the electricity system and less in the thermal energy system. The intensification of the operation towards an accelerated processing may demand more electric power making space for innovation in the electrical system. A possibility for this is energy cascading, which depend of the power needs and help to address the opportunities for renewable energy sources.<br />
<br />
<br />
<br />
===References===<br />
<br />
<br />
*European Commission (2006) Best Available Techniques (BAT) in the Food, Drink and Milk Industries. Reference Document: Best Available Techniques [Online]. Available at: http://eippcb.jrc.ec.europa.eu/reference/BREF/fdm_bref_0806.pdf (Accessed: 20th February 2015).<br />
<br />
*Goullieaux A., Pain J.P. (2014) 'Part IV: Alternative thermal processing: Chapter 22 Recent Development in Microwave Heating', in Sun, D. (ed.)Emerging Tehcnologies for Food Processing. UK: Academic Press, pp. 361-377.<br />
<br />
*Griffitths M. W., Walking-Ribeiro, M. (2014) ' Part II: Chapeter 7 Pulse Electric Field processing'', in Sun, D. (ed.)Emerging Tehcnologies for Food Processing. UK: Academic Press, pp. 115-138.<br />
<br />
*Muredzi, P. (2012) 'Chapter 5: Ultrasound Processing Technology', in Aleman, M. (ed.) Emerging Non-thermal Food Processing Technologies. USA: CBH books, pp. 167-194.<br />
<br />
*Ozkoc S., Sumnu G., Sahin S. (2014) 'Part IV: Alternative thermal processing: Chapter 20 Recent Development in Microwave Heating', in Sun, D. (ed.)Emerging Tehcnologies for Food Processing. UK: Academic Press, pp. 361-377.<br />
<br />
*Tao, Y., Sun D., Hogan E., Kelly, A. (2014) 'High pressure processing', in Sun, D. (ed.)Emerging Technologies for Food Processing. UK: Academic Press, pp. 3-20.<br />
<br />
<br />
<br />
<br />
Back to [[Subsection DA food|EFFICIENCY FINDER OF FOOD INDUSTRY]]</div>Chiphttp://wiki.zero-emissions.at/index.php?title=Extraction_with_emerging_technologies_process_intensification&diff=231134Extraction with emerging technologies process intensification2015-06-02T09:27:52Z<p>Chip: Created page with "Back to EFFICIENCY FINDER OF FOOD INDUSTRY ===General information=== The objective of extraction is to recover valuable soluble components from raw m..."</p>
<hr />
<div>Back to [[Subsection DA food|EFFICIENCY FINDER OF FOOD INDUSTRY]]<br />
<br />
<br />
===General information===<br />
<br />
The objective of extraction is to recover valuable soluble components from raw materials by primarily dissolving them in a liquid solvent, so that the components can be separated and recovered later from the liquid. It is not always the objective to recover one particular compound in pure form from a raw material, i.e. sometimes extraction is intended to separate all the soluble compounds from the residue; an example of this is the extraction of coffee.<br />
<br />
Extraction is applied to a wide variety of food products. Typical examples are:<br />
<br />
*the extraction of sugar from sugar-beets or sugar-cane<br />
*the extraction of oil from oil seeds and from virgin pomade<br />
*the extraction of coffee extract from coffee beans<br />
*the extraction of caffeine from coffee beans<br />
*the extraction of various other compounds such as proteins, pectins, vitamins, pigments, essential oils, aroma compounds, flavour compounds etc. from many different materials.<br />
<br />
(European Commission, 2006)<br />
<br />
Further Information: extraction in food industry<br />
<br />
<br />
<br />
===Description of technology, techniques and methods=== <br />
<br />
<br />
====High Pressure Processing (HPP)====<br />
<br />
The technology help to improve the mass transfer’s rate, reduce extraction time and increase extraction yield. This is due to the effect on solvent permeability in cells, the solubility of extractable compounds and inactivation of degradation of enzymes. <br />
<br />
(Tao, Sun, Hogan, Kelly, 2014)<br />
<br />
Further Information: [[HPP]]<br />
<br />
<br />
====Ultrasound====<br />
<br />
Ultrasound enables a greater penetration of solvent into cellular materials. Disruption of cellular walls facilitating the release of content. Micro streaming effects for better diffusion. Higher level of dry matter and final content. Improved process for organic compounds within the body of plants and seeds.<br />
Fundamentally implies increasing efficiency of extraction at lower temperature in less time. For tea extraction there was an improvement of 20% and most of the component were extracted in the first 10 minutes of operation.<br />
<br />
(Muredzi, 2012)<br />
<br />
Further Information: [[ultrasound]]<br />
<br />
<br />
====Microwaves====<br />
<br />
The technology enables rapid heating of the solvent and sample, reduction of solvent use and time processing, and higher extraction rate become possible. There is a volume expansion at micro scale leading to explosions at cellular level, making easier the diffusion processes/ mass transfer.<br />
<br />
Wider range of solvent can be used (less reliance on chemical affinity).<br />
<br />
Extraction of targeted compounds becomes a possibility.Solvent free micro wave extraction has been developed by the combination with dry distillation at atmospheric pressure. It was used in essential oils extraction from aromatic herbs. A more simply, economically, quickly way than conventional method was the product. Promising synergies with ultrasonic technology.<br />
<br />
(Ozkoc, Sumnu & Sahin 2014)<br />
<br />
Further Information: [[microwaves]]<br />
<br />
<br />
====Ohmic heating====<br />
<br />
The technology enables an improved mass transfer proportional to the electric field and to area of the sample (proved in Juice extraction yields improvement). By lowering the frequency of alternative current can also improve the yield of extraction Reduction in extracting time of almost 80% is possible. Lower energy need comes naturally. Synergy of electrical and thermal effects on cell tissues, a lower temperature is needed for effective membrane damage and the lower electric field applied and simplification equipment is possible compared to pulse electric field.<br />
<br />
(Goullieaux & Pain, 2014)<br />
<br />
Further Information: [[Ohmic]]<br />
<br />
<br />
====Pulse Electric Field (PEF)====<br />
<br />
Applications for Juice, sugar and oils extraction are made easier than conventional. The time reduction is major advantage due to the improved mass and heat transfer capacity (60% less time needed in some cases).<br />
<br />
(Griffiths, Walking-Ribeiro, 2014)<br />
<br />
Further Information: [[PEF]]<br />
<br />
<br />
<br />
===Changes in the process===<br />
<br />
<br />
<br />
===Energy saving potentials===<br />
<br />
Most of the technologies enable relevant processing time reductions. <br />
<br />
<br />
<br />
===Changes in the energy distribution system===<br />
<br />
The use of the emerging system for extraction puts more pressure in the electricity system and less in the thermal energy system. The intensification of the operation towards an accelerated processing may demand more electric power making space for innovation in the electrical system. A possibility for this is energy cascading, which depend of the power needs and help to address the opportunities for renewable energy sources.<br />
<br />
<br />
<br />
===References===<br />
<br />
<br />
*European Commission (2006) Best Available Techniques (BAT) in the Food, Drink and Milk Industries. Reference Document: Best Available Techniques [Online]. Available at: http://eippcb.jrc.ec.europa.eu/reference/BREF/fdm_bref_0806.pdf (Accessed: 20th February 2015).<br />
<br />
*Goullieaux A., Pain J.P. (2014) 'Part IV: Alternative thermal processing: Chapter 22 Recent Development in Microwave Heating', in Sun, D. (ed.)Emerging Tehcnologies for Food Processing. UK: Academic Press, pp. 361-377.<br />
<br />
*Griffitths M. W., Walking-Ribeiro, M. (2014) ' Part II: Chapeter 7 Pulse Electric Field processing'', in Sun, D. (ed.)Emerging Tehcnologies for Food Processing. UK: Academic Press, pp. 115-138.<br />
Muredzi, P. (2012) 'Chapter 5: Ultrasound Processing Technology', in Aleman, M. (ed.) Emerging Non-thermal Food Processing Technologies. USA: CBH books, pp. 167-194.<br />
<br />
*Ozkoc S., Sumnu G., Sahin S. (2014) 'Part IV: Alternative thermal processing: Chapter 20 Recent Development in Microwave Heating', in Sun, D. (ed.)Emerging Tehcnologies for Food Processing. UK: Academic Press, pp. 361-377.<br />
<br />
*Tao, Y., Sun D., Hogan E., Kelly, A. (2014) 'High pressure processing', in Sun, D. (ed.)Emerging Technologies for Food Processing. UK: Academic Press, pp. 3-20.<br />
<br />
<br />
<br />
<br />
Back to [[Subsection DA food|EFFICIENCY FINDER OF FOOD INDUSTRY]]</div>Chiphttp://wiki.zero-emissions.at/index.php?title=Ageing_with_emerging_technologies_process_intensification&diff=231133Ageing with emerging technologies process intensification2015-06-02T09:18:43Z<p>Chip: Created page with "Back to EFFICIENCY FINDER OF FOOD INDUSTRY ===General information=== The aim of this process is to mature of the product, especially for products age..."</p>
<hr />
<div>Back to [[Subsection DA food|EFFICIENCY FINDER OF FOOD INDUSTRY]]<br />
<br />
<br />
===General information===<br />
<br />
The aim of this process is to mature of the product, especially for products ageing in wooden casks that allow some gas exchange between the product contained in the cask and the environment. It is also part of the legal requirements to manufacture some products. Ageing is commonly applied to wine and brown spirits. It’s also applied in the production of milk products, e.g. yogurt, butter, ice-cream, and in the production of cured ham.<br />
<br />
(European Commission 2006)<br />
<br />
Further Information: [[Ageing in food industry]]<br />
<br />
<br />
<br />
===Description of technology, techniques and methods=== <br />
<br />
<br />
====High Pressure Processing (HPP)====<br />
<br />
The technology accelerate the Maillard reaction along the wine aging. Pressurized wines present more brownish color, higher furan content and lower free amino acid content.<br />
<br />
(Santos et al., 2013)<br />
<br />
Further Information: [[HPP]]<br />
<br />
<br />
<br />
===Changes in the process===<br />
<br />
<br />
<br />
===Energy saving potentials===<br />
<br />
Potentials savings due to the shorter storage time.<br />
<br />
<br />
<br />
===Changes in the energy distribution system===<br />
<br />
Balance between the electricity saved compared with conventional ageing process that may lead to reduction on thermal energy requirement or an overall higher electricity use.<br />
<br />
<br />
<br />
===References===<br />
<br />
*European Commission (2006) Best Available Techniques (BAT) in the Food, Drink and Milk Industries. Reference Document: Best Available Techniques [Online]. Available at: http://eippcb.jrc.ec.europa.eu/reference/BREF/fdm_bref_0806.pdf (Accessed: 20th February 2015).<br />
<br />
*Santos, M., Nunes, C., Rocha, M., Rodrigues, A., Rocha, S., Saraiva, J., Coimbra, M. (2013) 'Impact of high pressure treatments on the physicochemical properties of a sulphur dioxide-free white wine during bottle storage: Evidence for Maillard reaction acceleration', Innovative Food Science & Emerging Technologies, 20(October), pp. 51-58.<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
Back to [[Subsection DA food|EFFICIENCY FINDER OF FOOD INDUSTRY]]</div>Chiphttp://wiki.zero-emissions.at/index.php?title=Subsection_DA_food&diff=231132Subsection DA food2015-06-02T09:15:05Z<p>Chip: </p>
<hr />
<div>Back to [[EFFICIENCY FINDER|EFFICIENCY FINDER]]<br />
<br />
Back to [[Greenfoods Wiki|Greenfoods Wiki]]<br />
<br />
<br />
<br />
{| style="text-align:center" border="1"<br />
|-<br />
| colspan="2" style="text-align: center" | <br/><br />
| style="text-align: center; background:yellow" | '''milk products'''<br />
| style="text-align: center; background:yellow" | '''fruits/ vegetables/ herbs'''<br />
| style="text-align: center; background:yellow" | '''sugar'''<br />
| style="text-align: center; background:yellow" | '''beer'''<br />
| style="text-align: center; background:yellow" | '''fats/ oils'''<br />
| style="text-align: center; background:yellow" | '''chocolate/ cacao/ coffee'''<br />
| style="text-align: center; background:yellow" | '''starch/ potatoes/ grain mill products'''<br />
| style="text-align: center; background:yellow" | '''bread/ biscuits/ cakes'''<br />
| style="text-align: center; background:yellow" | '''wine/ beverage'''<br />
| style="text-align: center; background:yellow" | '''meat'''<br />
| style="text-align: center; background:yellow" | '''fish'''<br />
| style="text-align: center; background:yellow" | '''aroma'''<br />
| style="text-align: center; background:yellow" | '''baby food'''<br />
| style="text-align: center; background:rgb(240, 240, 240)" | '''solar integration'''<br />
| style="text-align: center; background:rgb(240, 240, 240)" | '''emerging technologies process intensification'''<br />
| style="text-align: center; background:rgb(240, 240, 240)" | '''heat integration'''<br />
|-<br />
| style="background:orange" | '''Unit Operations'''<br />
| style="background:orange" | '''Typical processes'''<br />
| [[Information about milk products|INFO]]<br />
| [[Information about fruits & vegetables|INFO]]<br />
| [[Information about sugar|INFO]]<br />
| [[Information about beer|INFO]]<br />
| [[Information about fats & oils|INFO]]<br />
| [[Information about chocolate, cacao & coffee production|INFO]]<br />
| [[Information about starch, potatoes & grain milled production|INFO]]<br />
| [[Information about bread, biscuits & cakes production|INFO]]<br />
| [[Information about wine & beverages production|INFO]]<br />
| [[Information about meat production|INFO]]<br />
| [[Information about fish aroma|INFO]]<br />
| [[Information about aroma production|INFO]]<br />
| INFO<br />
| [[Solar integration scheme|INFO]]<br />
| [[Emerging technologies| ]][[Emerging technologies & Process intensification|INFO]] [[process intensification| ]]<br />
| [[Information about heat integration|INFO]]<br />
|-<br />
| rowspan="3" style="background:#EECC22" | [[Cleaning in food industry|'''CLEANING''']]<br />
| [[Cleaning of bottles and cases in food industry|Cleaning of bottles and cases]]<br />
| [[Cleaning of bottles and cases for milk products|x]]<br />
| [[Cleaning of bottles and cases in vegetables production|x]]<br />
| <br />
| [[Cleaning of bottles and cases in beer production|x]]<br />
| [[Cleaning of bottles and cases for fats & oils production|x]]<br />
| <br />
| <br />
| [[Cleaning of bottles and cases for bread, Biscuits & cakes |x]]<br />
| [[Cleaning of bottles and cases in wine & beverages production|x]]<br />
| [[Cleaning of bottles and cases in meat production|x]]<br />
| [[Cleaning of bottles and cases in fish production|x]]<br />
| <br />
| <br />
| [[Cleaning of bottles and cases with solar integration|x]]<br />
| [[Cleaning of bottles and cases with emerging technologies process intensification|x]]<br />
| <br />
|-<br />
| [[Washing products in food industry|Washing products]]<br />
| [[Washing products in milk production| x]]<br />
| [[Washing in fruits & vegetables production|x]]<br />
| [[Cleaning & washing in sugar industry|x]]<br />
| <br />
| [[Cleaning & washing in fats & oils production|x]]<br />
| <br />
| [[Cleaning & washing in starch,potatoes & grain mill products|x]]<br />
| [[Cleaning and washing in bread ,biscuits & cakes |x]]<br />
| [[Cleaning and washing in wine & beverages production|x]]<br />
| [[Cleaning & washing in meat production|x]]<br />
| <br />
| <br />
| <br />
| [[Cleaning & washing in solar integration production|x]]<br />
| [[Cleaning and washing with emerging technologies process intensification|x]]<br />
| [[Cleaning & washing in heat integration production|x]]<br />
|-<br />
| [[Cleaning of production halls and equipment in food industry|Cleaning of production halls and equipment]]<br />
| [[Cleaning of production halls and equipment in dairies|x]]<br />
| [[Cleaning of production halls and equipment in fruit & vegetables production|x]]<br />
| [[Cleaning & washing in sugar industry|x]]<br />
| [[Cleaning of production halls and equipment in beer production|x]]<br />
| [[Cleaning & washing of production halls and equipment in fats & oils production|x]]<br />
| [[Cleaning & washing in chocolate, cacao & coffee production|x]]<br />
| [[Cleaning of production halls and equipment in starch, potatoes & grain mill products|x]]<br />
| [[Cleaning of production halls and equipment in bread, biscuits & cakes|x]]<br />
| [[Cleaning of production halls and equipment in wine & beverages production|x]]<br />
| [[Cleaning of production halls and equipment in meat production|x]]<br />
| <br />
| <br />
| <br />
| [[Cleaning of production halls and equipment with solar integration|x]]<br />
| [[Cleaning of production halls and equipment with emerging technologies process intensification|x]]<br />
| [[Cleaning of production halls and equipment with heat integration|x]]<br />
|-<br />
| style="background:#EECC22" | [[Drying in food industry|'''DRYING''']]<br />
| Drying<br />
| [[Drying in dairies|x]]<br />
| [[Drying in vegetables production|x]]<br />
| [[Drying in sugar production|x]]<br />
| <br />
| [[Drying in fats & oils production|x]]<br />
| [[Drying in chocolate, cacao & coffee production|x]]<br />
| [[Drying in starch, potatoes and grain mill production|x]]<br />
| [[Drying in bread, biscuits & cakes production|x]]<br />
| [[Drying in wine & beverage production|x]]<br />
| [[Drying in meat processing|x]]<br />
| [[Drying in fish processing|x]]<br />
| <br />
| [[Drying in baby food|x]]<br />
| [[Drying with solar integration|x]]<br />
| [[Drying in emerging technologies process intensification|x]]<br />
| [[Drying with heat integration|x]]<br />
|-<br />
| rowspan="3" style="background:#EECC22" | [[Evaporation & distillation in food industry|'''EVAPORATION AND DISTILLATION''']]<br />
| [[Evaporation in food industry|Evaporation]]<br />
| [[Evaporation for milk products|x]]<br />
| [[Evaporation in vegetable production|x]]<br />
| [[Evaporation in sugar production|x]]<br />
| [[Evaporation in beer production|x]]<br />
| [[Evaporation in fats & oils production|x]]<br />
| [[Evaporation in chocolate, cacao and coffee production|x]]<br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| [[Evaporation in baby food|x]]<br />
| [[Evaporation with solar integration |x]]<br />
| <br />
| [[Evaporation with heat integration|x]]<br />
|-<br />
| [[Distillation in food industry|Distillation]]<br />
| <br />
| <br />
| <br />
| [[Distillation in beer production|x]]<br />
| [[Distillation in fats & oils production|x]]<br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| [[Distillation in aroma production|x]]<br />
| <br />
| [[Distillation with solar integration |x]]<br />
| [[Distillation with emerging technologies process intensification|x]]<br />
| [[Distillation with heat integration|x]]<br />
|-<br />
| [[Deodorization|Deodorization]]<br />
| <br />
| <br />
| <br />
| <br />
| [[Deodorization in fats & oils production|x]]<br />
| [[Deodorization in chocolate, cacao & coffee production|x]]<br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| [[Deodorization with solar integration |x]]<br />
| [[Deodorization with emerging technologies process intensification|x]]<br />
| <br />
|-<br />
| style="background:#EECC22" | [[Blanching in food industry|'''BLANCHING''']]<br />
| Blanching<br />
| <br />
| [[Blanching in vegetable production|x]]<br />
| <br />
| <br />
| <br />
| <br />
| [[Blanching in starch, potatoes and grain mill production|x]]<br />
| <br />
| <br />
| [[Blanching in meat production | x]]<br />
| <br />
| <br />
| <br />
| [[Blanching with solar integration |x]]<br />
| [[Blanching with emerging technologies process intensification|x]]<br />
| [[Blanching in heat integration|x]]<br />
|-<br />
| style="background:#EECC22" | [[Pasteurization in food industry|'''PASTEURIZATION''']]<br />
| Pasteurization<br />
| [[Pasteurization in dairies|x]]<br />
| [[Pasteurization in vegetable production|x]]<br />
| <br />
| [[Pasteurization in beer production|x]]<br />
| <br />
| <br />
| <br />
|[[Pasteurization in bread , biscuits and cakes|x]] <br />
|[[Pasteurization in wine & beverage production|x]]<br />
| <br />
| <br />
| <br />
| [[Pasteurization in baby food|x]]<br />
| [[Pasteurization with solar integration |x]]<br />
| [[Pasteurization with emerging technologies process intensification|x]] <br />
| [[Pasteurization with heat integration|x]]<br />
|-<br />
| style="background:#EECC22" | [[Sterilization in food industry|'''STERILIZATION''']]<br />
| Sterilization<br />
| [[Sterilization in Dairies|x]]<br />
| [[Sterilization in vegetable production|x]]<br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| [[Sterilization in wine & beverage production|x]]<br />
| <br />
| <br />
| <br />
| <br />
|[[Sterilization with solar integration |x]] <br />
| [[Sterilization in emerging technologies process intensification|x]]<br />
|[[Sterilization with heat integration|x]]<br />
|-<br />
| style="background:#EECC22" | [[Cooking in food industry|'''COOKING''']]<br />
| Cooking and boiling<br />
| <br />
| [[Cooking & boiling in vegetable production|x]]<br />
| <br />
| [[Cooking & boiling in beer production|x]]<br />
| <br />
| [[Cooking & boiling in chocolate, cacao & coffee production|x]]<br />
| [[Cooking & boiling in starch, potatoes & grain mill production|x]]<br />
| [[Cooking & boiling in bread , biscuits and cakes|x]]<br />
| <br />
| [[Cooking & boiling in meat production|x]]<br />
| [[Cooking & boiling in fish production|x]]<br />
| <br />
| <br />
| [[Cooking & boiling with solar integration |x]]<br />
| [[Cooking & boiling with emerging technologies process intensification|x]]<br />
| [[Cooking & boiling with heat integration|x]]<br />
|-<br />
| rowspan="4" style="background:#EECC22" | [[Other process heating in food industry|'''OTHER PROCESS HEATING''']]<br />
| [[Pre-heating in food industry|Pre-heating and Process Water]]<br />
| [[Pre-heating in dairies|x]]<br />
| [[Pre-heating in vegetable production|x]]<br />
| <br />
| [[Pre-heating in beer production|x]]<br />
| <br />
| <br />
| <br />
| [[Pre-heating in bread , biscuits and cakes|x]]<br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| [[Pre-heating in heat integration|x]]<br />
|-<br />
| [[Soaking in food industry|Soaking]]<br />
| [[Soaking in diaries| ]]<br />
| [[Soaking in vegetable production|x]]<br />
| <br />
| [[Soaking in beer production|x]]<br />
| <br />
| [[Soaking in chocolate, cacao & coffee production|x]]<br />
| <br />
| <br />
| <br />
| [[Soaking in meat production|x]]<br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
|-<br />
| [[Thawing in food industry|Thawing]]<br />
| [[Thawing in diaries|x]]<br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| [[Thawing in meat production|x]]<br />
| [[Thawing in fish production|x]]<br />
| <br />
| <br />
| <br />
| [[Thawing with emerging technologies process intensification|x]]<br />
| <br />
|-<br />
| [[Peeling in food industry|Peeling]]<br />
| [[Peeling in diaries | x]]<br />
| [[Peeling in vegetable production|x]]<br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| [[Peeling in meat production|x]]<br />
| <br />
| <br />
| <br />
| <br />
| [[Peeling with emerging technologies process intensification|x]]<br />
| [[Peeling in heat integration|x]]<br />
|-<br />
| style="background:#EECC22" | [[General process heating in food industry|'''GENERAL PROCESS HEATING''']]<br />
| [[Boiler feed-water preheating in food industry|Boiler feed-water preheating]]<br />
| [[Boiler feed-water preheating in dairies|x]]<br />
| [[Boiler feed-water preheating in vegetable production|x]]<br />
| [[Boiler feed-water preheating in sugar production|x]]<br />
| [[Boiler feed-water preheating in beer production|x]]<br />
| [[Boiler feed-water preheating in fats/oils production|x]]<br />
| [[Boiler feed-water preheating in chocolate/cacao/coffee|x]]<br />
| [[Boiler feed-water preheating in starch/potatoes/ grain mill production|x]]<br />
| [[Boiler feed-water preheating in bread , biscuits and cakes|x]]<br />
| [[Boiler feed-water preheating in wine/beverage production|x]] <br />
| [[Boiler feed-water preheating in meat|x]]<br />
| [[Boiler feed-water preheating in fish production |x]]<br />
| [[Boiler feed-water preheating in aroma production|x]]<br />
| [[Boiler feed-water preheating in baby food production|x]]<br />
| [[Boiler feed-water preheating in solar integration|x]]<br />
| <br />
| [[Boiler feed-water preheating in food industry|x]]<br />
|-<br />
| style="background:#EECC22" | [[Heating of production halls in food industry|'''HEATING OF PRODUCTION HALLS''']]<br />
| Heating of production halls<br />
| [[Heating of production halls in milk production|x]]<br />
| [[Heating of production halls in fruits/vegetables/herbs production|x]]<br />
| [[Heating of production halls in sugar production|x]]<br />
| [[Heating of production halls in beer production|x]]<br />
| [[Heating of production halls in fats/oils production|x]]<br />
| [[Heating of production halls in chocolate/cacao/coffee|x]]<br />
| [[Heating of production halls in starch/potatoes/ grain mill production|x]]<br />
| [[Heating of production halls in bread, biscuits and cakes|x]]<br />
| [[Heating of production halls in wine/beverage production|x]]<br />
| [[Heating of production halls in meat production |x]]<br />
| [[Heating of production halls in fish production |x]]<br />
| [[Heating of production halls in aroma production|x]]<br />
| [[Heating of production halls in baby food production|x]]<br />
| [[Heating of production halls with solar integration|x]]<br />
| <br />
| [[Heating of production halls with heat integration|x]]<br />
|-<br />
| style="background:#EECC22" | [[Cooling of production halls in food industry|'''COOLING OF PRODUCTION HALLS''']]<br />
| Cooling of production halls<br />
| [[Cooling of production halls in dairies|x]]<br />
| [[Cooling of production halls in vegetable production|x]]<br />
| [[Cooling of production halls in sugar industry|x]]<br />
| [[Cooling of production halls in beer production|x]]<br />
| [[Cooling of production halls in fats & oils production|x]]<br />
| [[Cooling of production halls in chocolate/cacao/coffee production|x]]<br />
| [[Cooling of production halls in starch, potatoes & grain mill production|x]]<br />
| [[Cooling of production halls in bread , biscuits and cakes|x]]<br />
| [[Cooling of production halls in wine/beverage production|x]]<br />
| [[Cooling of production halls in meat production|x]]<br />
| [[Cooling of production halls in fish production|x]]<br />
| [[Cooling of production halls in aroma production|x]]<br />
| [[Cooling of production halls in baby food production|x]]<br />
| <br />
| <br />
| [[Cooling of production halls with heat integration|x]]<br />
|-<br />
| rowspan="2" style="background:#EECC22" | [[Cooling processes in food industry|'''COOLING PROCESSES''']]<br />
| [[Cooling, chilling and cold stabilization in food industry|Cooling, chilling and cold stabilization]]<br />
| [[Cooling, chilling and cold stabilization in dairies|x]]<br />
| [[Cooling, chilling and cold stabilization in vegetable production|x]]<br />
| [[Cooling, chilling and cold stabilization in sugar production|x]]<br />
| [[Cooling, chilling and cold stabilization in beer production|x]]<br />
| [[Cooling, chilling and cold stabilization in fats & oils production|x]]<br />
| [[Cooling, chilling and cold stabilization in chocolate, cacao & coffee production|x]]<br />
| [[Cooling, chilling and cold stabilization in starch, potatoes & grain mill production|x]]<br />
| [[Cooling, chilling and cold stabilization in bread , biscuits and cakes|x]]<br />
| [[Cooling,chilling and cold stabilization in wine & beverage production|x]]<br />
| [[Cooling, chilling and cold stabilization in meat production|x]]<br />
| [[Cooling, chilling and cold stabilization in fish production|x]]<br />
| <br />
| <br />
| [[Cooling, chilling and cold stabilization in solar integration|x]]<br />
| [[Cooling, chilling and cold stabilization with emerging technologies process intensification|x]]<br />
| [[Cooling, chilling and cold stabilization in heat integration |x]]<br />
|-<br />
| [[Ageing in food industry|Ageing]]<br />
| [[Ageing in dairies|x]]<br />
| <br />
| <br />
| [[Ageing in beer production|x]]<br />
| <br />
| <br />
| <br />
| [[Ageing in bread/biscuits/cakes production|x]]<br />
| [[Ageing in wine & beverage production|x]]<br />
| [[Ageing in meat production|x]]<br />
| [[Ageing in fish production|x]]<br />
| <br />
| <br />
| <br />
| [[Ageing with emerging technologies process intensification|x]]<br />
| [[Ageing in heat integration|x]]<br />
|-<br />
| style="background:#EECC22" | [[Melting in food industry|'''MELTING''']]<br />
| Melting<br />
| [[Melting in diaries|x]]<br />
| <br />
| <br />
| <br />
| [[Melting in fats & oils production|x]]<br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| [[Melting with heat integration|x]]<br />
|-<br />
| style="background:#EECC22" | [[Extraction in food industry|'''EXTRACTION''']]<br />
| Extraction<br />
| <br />
| [[Extraction in in vegetable production|x]]<br />
| [[Extraction in sugar production|x]]<br />
| <br />
| [[Extraction in fats & oils production|x]]<br />
| [[Extraction in chocolate, cacao and coffee production|x]]<br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
|<br />
| [[Extraction with emerging technologies process intensification|x]]<br />
| [[Extraction with heat integration|x]]<br />
|-<br />
| style="background:#EECC22" | [[Bleaching in food industry|'''BLEACHING''']]<br />
| Bleaching<br />
| <br />
| [[Blanching in vegetable production|x]]<br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
|<br />
| [[Bleaching with emerging technologies process intensification|x]]<br />
| [[Bleaching with heat integration|x]]<br />
|-<br />
| style="background:#EECC22" | [[Fermentation in food industry|'''FERMENTATION''']]<br />
| Fermentation<br />
| [[Fermentation in milk production|x]]<br />
| [[Fermentation in fruits & vegetables & herbs production| ]]<br />
| [[Fermentation in sugar production| ]]<br />
| [[Fermentation in beer production|x]]<br />
| [[Fermentation in fats & oils production| ]]<br />
| [[Fermentation in chocolate & cacao & coffee production| ]]<br />
| [[Fermentation in starch & potatoes & grain mill production| ]]<br />
| [[Fermentation in bread & biscuits & cakes production|x]]<br />
| [[Fermentation in wine & beverage production|x]]<br />
| [[Fermentation in meat production|x]]<br />
| [[Fermentation in fish production|x]]<br />
| [[Fermentation in aroma production| ]]<br />
| [[Fermentation in baby food production| ]]<br />
| <br />
| [[Fermentation in emerging technologies process intensification|x]]<br />
| <br />
|-<br />
| style="text-align: center; background:orange" | '''Temperaturelevel'''<br />
| style="text-align: center; background:orange" | <br />
| style="text-align: center; background:orange" | <br />
| style="text-align: center; background:orange" | <br />
| style="text-align: center; background:orange" | <br />
| style="text-align: center; background:orange" | <br />
| style="text-align: center; background:orange" | <br />
| style="text-align: center; background:orange" | <br />
| style="text-align: center; background:orange" | <br />
| style="text-align: center; background:orange" | <br />
| style="text-align: center; background:orange" | <br />
| style="text-align: center; background:orange" | <br />
| style="text-align: center; background:orange" | <br />
| style="text-align: center; background:orange" | <br />
| style="text-align: center; background:orange" |<br />
| style="text-align: center; background:orange" |<br />
| style="text-align: center; background:orange" | <br />
| colspan="4" style="text-align: center; background:orange" | <br />
|-<br />
| style="background: orange; text-align: center" | '''20-40°C'''<br />
| style="text-align: center" | <br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | <br />
| style="text-align: center" | x<br />
| style="text-align: center" | <br />
| style="text-align: center" | x<br />
| style="text-align: center" | <br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | <br />
| style="text-align: center" | <br />
| style="text-align: center" | <br />
| style="text-align: center" | <br />
| style="text-align: center" |<br />
| style="text-align: center" |<br />
| colspan="4" style="text-align: center" | <br />
|-<br />
| style="background: orange; text-align: center" | '''40-60°C'''<br />
| style="text-align: center" | <br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | <br />
| style="text-align: center" | x<br />
| style="text-align: center" | <br />
| style="text-align: center" | x<br />
| style="text-align: center" | <br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | <br />
| style="text-align: center" | x <br />
| style="text-align: center" | <br />
| style="text-align: center" |<br />
| style="text-align: center" |<br />
| colspan="4" style="text-align: center" | <br />
|-<br />
| style="background: orange; text-align: center" | '''60-80°C'''<br />
| style="text-align: center" | <br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | <br />
| style="text-align: center" | x <br />
| style="text-align: center" | <br />
| style="text-align: center" |<br />
| style="text-align: center" |<br />
| colspan="4" style="text-align: center" | <br />
|-<br />
| style="background: orange; text-align: center" | '''>80°C'''<br />
| style="text-align: center" | <br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | <br />
| style="text-align: center" | <br />
| style="text-align: center" | x <br />
| style="text-align: center" | <br />
| style="text-align: center" |<br />
| style="text-align: center" |<br />
| colspan="4" style="text-align: center" | <br/><br />
|-<br />
| <br/><br />
|-<br />
| style="background: yellow; text-align: center" | '''FIELDS OF ACTIVITY'''<br />
| style="background-color: yellow; text-align: center" | <br />
| style="background-color: yellow; text-align: center" | '''milk products'''<br />
| style="background-color: yellow; text-align: center" | '''fruits / vegetables / herbs'''<br />
| style="background-color: yellow; text-align: center" | '''sugar'''<br />
| style="background-color: yellow; text-align: center" | '''beer'''<br />
| style="background-color: yellow; text-align: center" | '''fats / oils'''<br />
| style="background-color: yellow; text-align: center" | '''chocolate / cacao / coffee'''<br />
| style="background-color: yellow; text-align: center" | '''starch / potatoes / grain mill products'''<br />
| style="background-color: yellow; text-align: center" | '''bread / biscuits / cakes'''<br />
| style="background-color: yellow; text-align: center" | '''wine / beverage'''<br />
| style="background-color: yellow; text-align: center" | '''meat'''<br />
| style="background-color: yellow; text-align: center" | '''fish'''<br />
| style="background-color: yellow; text-align: center" | '''aroma'''<br />
| style="background-color: yellow; text-align: center" | '''baby food'''<br />
|-<br />
| style="background: rgb(240, 240, 240); text-align: center" | Solar integration guidelines<br/><br />
| style="text-align: center" | [[Solar integration scheme|INFO]]<br/><br />
| style="text-align: center" | <br/> [[solar integration guidelines in milk production|x]]<br />
| style="text-align: center" | <br/>[[solar integration guidelines in fruits/vegetables/herbs production|x]]<br />
| style="text-align: center" | <br/>[[solar integration guidelines in sugar production|x]]<br />
| style="text-align: center" | <br/>[[solar integration guidelines in beer production|x]]<br />
| style="text-align: center" | <br/>[[solar integration guidelines in fats/oils production|x]]<br />
| style="text-align: center" | <br/>[[solar integration guidelines in chocolate/cacao/coffee production|x]]<br />
| style="text-align: center" | <br/>[[solar integration guidelines in starch/potatoes/grain mill production|x]]<br />
| style="text-align: center" | <br/>[[solar integration guidelines in bread/biscuits/cakes production|x]]<br />
| style="text-align: center" | <br/>[[solar integration guidelines in wine/beverage production |x]]<br />
| style="text-align: center" | <br/>[[solar integration guidelines in meat production|x]]<br />
| style="text-align: center" | <br/>[[solar integration guidelines in fish production|x]]<br />
| style="text-align: center" | <br/>[[solar integration guidelines in aroma production|x]]<br />
| style="text-align: center" | <br/>[[solar integration guidelines in baby food production|x]]<br />
|-<br />
| style="background: rgb(240, 240, 240); text-align: center" | Cleaner production<br/><br />
| style="text-align: center" |[[CP in food industry|INFO]]<br/><br />
| style="text-align: center" | <br/>[[Cleaner Production in Dairy Processing|x]] <br />
| style="text-align: center" | <br/>[[Cleaner Production in fruits/vegetables/herbs processing|x]]<br />
| style="text-align: center" | <br/>[[Cleaner Production in sugar processing|x]]<br />
| style="text-align: center" | <br/>[[Cleaner Production in beer processing|x]]<br />
| style="text-align: center" | <br/>[[Cleaner Production in fats/oils processing|x]]<br />
| style="text-align: center" | <br/>[[Cleaner Production in chocolate/cacao/coffee processing|x]]<br />
| style="text-align: center" | <br/>[[Cleaner Production in starch/potatoes/grain mill processing|x]]<br />
| style="text-align: center" | <br/>[[Cleaner Production in bread/biscuits/cakes processing|x]]<br />
| style="text-align: center" | <br/>[[Case study in alcohol processing|x]]<br />
| style="text-align: center" | <br/>[[Cleaner Production in Meat Processing|x]]<br />
| style="text-align: center" | <br/>[[Cleaner Production in Fish Processing|x]]<br />
| style="text-align: center" | <br/>[[Cleaner Production in aroma processing|x]]<br />
| style="text-align: center" | <br/>[[Cleaner Production in baby food processing|x]]<br />
|-<br />
| style="background: rgb(240, 240, 240); text-align: center" | Energy efficiency<br/><br />
| style="text-align: center" | INFO<br/> <br />
| style="text-align: center" | <br/> [[Energy efficiency in milk products|x]]<br />
| style="text-align: center" | <br/>[[Energy efficiency in fruits/vegetables/herbs|x]]<br />
| style="text-align: center" | <br/> [[Energy efficiency in sugar|x]]<br />
| style="text-align: center" | <br/> [[Energy efficiency in beer|x]]<br />
| style="text-align: center" | <br/> [[Energy efficiency in fats/oils|x]]<br />
| style="text-align: center" | <br/> [[Energy efficiency in chocolate/cacao/coffee|x]]<br />
| style="text-align: center" | <br/> [[Energy efficiency in starch/potatoes/ grain mill products|x]]<br />
| style="text-align: center" | <br/> [[Energy efficiency in bread/biscuits/cakes|x]]<br />
| style="text-align: center" | <br/> [[Energy efficiency in wine/beverage|x]]<br />
| style="text-align: center" | <br/> [[Energy efficiency in meat|x]]<br />
| style="text-align: center" | <br/> [[Energy efficiency in fish|x]]<br />
| style="text-align: center" | <br/> [[Energy efficiency in aroma|x]]<br />
| style="text-align: center" | <br/> [[Energy efficiency in baby food|x]]<br />
|-<br />
| style="background: rgb(240, 240, 240); text-align: center" | Biobased products<br/><br />
| style="text-align: center" | INFO<br/><br />
| style="text-align: center" | <br/>[[Biobased products in milk products|x]]<br />
| style="text-align: center" | <br/>[[Biobased products in fruits/vegetables/herbs|x]]<br />
| style="text-align: center" | <br/>[[Biobased products in sugar|x]]<br />
| style="text-align: center" | <br/>[[Biobased products in beer|x]]<br />
| style="text-align: center" | <br/>[[Biobased products in fats/oils|x]]<br />
| style="text-align: center" | <br/>[[Biobased products in chocolate/cacao/coffee|x]]<br />
| style="text-align: center" | <br/>[[Biobased products in starch/potatoes/grain mill products|x]]<br />
| style="text-align: center" | <br/>[[Biobased products in bread/biscuits/cakes|x]]<br />
| style="text-align: center" | <br/>[[Biobased products in wine/beverage|x]]<br />
| style="text-align: center" | <br/>[[Biobased products in meat|x]]<br />
| style="text-align: center" | <br/>[[Biobased products in fish|x]]<br />
| style="text-align: center" | <br/>[[Biobased products in aroma|x]]<br />
| style="text-align: center" | <br/>[[Biobased products in baby food|x]]<br />
|-<br />
| style="background: rgb(240, 240, 240); text-align: center" | Bioenergy<br/><br />
| style="text-align: center" | INFO<br/><br />
| style="text-align: center" | <br/> [[Bioenergy in milk production|x]]<br />
| style="text-align: center" | <br/>[[Bioenergy in fruits/vegetables/herbs production|x]]<br />
| style="text-align: center" | <br/>[[Bioenergy in sugar production|x]]<br />
| style="text-align: center" | <br/>[[Bioenergy in beer production|x]]<br />
| style="text-align: center" | <br/>[[Bioenergy in fats/oils production|x]]<br />
| style="text-align: center" | <br/>[[Bioenergy in chocolate/cacao/coffee production|x]]<br />
| style="text-align: center" | <br/>[[Bioenergy in starch/potatoes/grain mill production|x]]<br />
| style="text-align: center" | <br/>[[Bioenergy in bread/biscuits/cakes production|x]]<br />
| style="text-align: center" | <br/>[[Bioenergy in wine/beverage production|x]]<br />
| style="text-align: center" | <br/>[[Bioenergy in meat production|x]]<br />
| style="text-align: center" | <br/>[[Bioenergy in fish production|x]]<br />
| style="text-align: center" | <br/>[[Bioenergy in aroma production|x]]<br />
| style="text-align: center" | <br/>[[Bioenergy in baby food production|x]]<br />
|-<br />
| <br/><br />
|-<br />
| style="background: rgb(240, 240, 240); text-align: center" | Case studies<br/><br />
| style="text-align: center" | INFO<br/><br />
| style="text-align: center" | <br/> [[Case studies in milk products| x]]<br />
| style="text-align: center" | <br/>[[Case studies in fruits/vegetables/herbs| x]]<br />
| style="text-align: center" | <br/>[[Case studies in sugar| x]]<br />
| style="text-align: center" | <br/>[[Case studies in beer| x]]<br />
| style="text-align: center" | <br/>[[Case studies in fats/oils| x]]<br />
| style="text-align: center" | <br/>[[Case studies in chocolate/cacao/coffee| x]]<br />
| style="text-align: center" | <br/>[[Case studies in starch/potatoes/grain mill products| x]]<br />
| style="text-align: center" | <br/>[[Case studies in bread/biscuits/cakes| x]]<br />
| style="text-align: center" | <br/>[[Case studies in wine/beverage| x]]<br />
| style="text-align: center" | <br/>[[Case studies in meat| x]]<br />
| style="text-align: center" | <br/>[[Case studies in fish| x]]<br />
| style="text-align: center" | <br/>[[Case studies in aroma| x]]<br />
| style="text-align: center" | <br/>[[Case studies in baby food| x]]<br />
|-<br />
| <br/><br />
|-<br />
| style="background: rgb(240, 240, 240); text-align: center" | Branch concepts<br/><br />
| style="text-align: center" | [[Branch Concept|INFO]]<br/><br />
| style="text-align: center" | <br/>[http://www.green-foods.eu/greenfoods-branch-concept-2/ x]<br />
| style="text-align: center" | <br/>[http://www.green-foods.eu/greenfoods-branch-concept-2/ x]<br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/>[http://www.green-foods.eu/greenfoods-branch-concept-2/ x]<br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/>[http://www.green-foods.eu/greenfoods-branch-concept-2/ x]<br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/>[http://www.green-foods.eu/greenfoods-branch-concept-2/ x]<br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
|}<br />
<br />
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Back to [[Greenfoods Wiki|Greenfoods Wiki]]<br />
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Back to [[EFFICIENCY FINDER|EFFICIENCY FINDER]]</div>Chiphttp://wiki.zero-emissions.at/index.php?title=Cooling,_chilling_and_cold_stabilization_with_emerging_technologies_process_intensification&diff=231131Cooling, chilling and cold stabilization with emerging technologies process intensification2015-06-02T09:10:54Z<p>Chip: Created page with "Back to EFFICIENCY FINDER OF FOOD INDUSTRY ===General information=== Cooling is used to reduce the temperature of the food from one processing temper..."</p>
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<div>Back to [[Subsection DA food|EFFICIENCY FINDER OF FOOD INDUSTRY]]<br />
<br />
<br />
===General information===<br />
<br />
Cooling is used to reduce the temperature of the food from one processing temperature to another or to a required storage temperature. Chilling is a processing technique in which the temperature of a food is reduced and kept in a temperature between -1 to 8°C. The objective of cooling and chilling is to reduce the rate of biochemical and microbiological changes in foods, to extend the shelf-life of fresh and processed food, or to maintain a certain temperature in a food process, e.g. in fermentation and treatment of beer. Cooling is also used to promote a change of state or aggregation, e.g. crystallization. The objective of cold stabilization is to precipitate our tartrates in wines, or fatty acids in spirits before bottling.<br />
Cooling, chilling and cold stabilization are widely used in the food industry sector. Chilling is used for preservation of a lot of perishable foods. In the wine sector, cooling and chilling are applied to clarify the must before fermentation. Cold stabilization is used in the beer, wine and spirit sectors. Beer is cold stabilized to precipitate the protein-polyphenol adduct. The beer is kept between -2 to -3°C for at least 12 hours.<br />
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(European Commission, 2006)<br />
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Further Information: [[Cooling, chilling and cold stabilization in food industry]]<br />
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<br />
===Description of technology, techniques and methods=== <br />
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====High Pressure Processing (HPP)====<br />
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The Ice Crystals formation damage mechanically cell structure in tissue derived food products, puncturing cell wall and inducing denaturalization of proteins. HPP technology Takes advantage of the non-frozen region of water below 0°C at elevated pressures, avoiding adverse freezing effects (-22°C with 207.5 MPa).<br />
<br />
(Tao, Sun, Hogan & Kelly, 2014)<br />
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Further Information: [[HPP]]<br />
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<br />
====Microwave technology==== <br />
<br />
*The mechanical and biochemical stress caused by the ice leads to irreversible tissue damage. The application of electric and magnetic effects has been identified as a possible means to reduce the size of ice crystals during freezing of biological tissues. <br />
*The technology enables a reduction on the size of the crystals (60%) leading to a better conservation quality of the food.<br />
(Xanthakis, Le-Bail, Ramaswamy, 2014)<br />
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Further Information: [[microwaves]]<br />
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<br />
====Ultrasound====<br />
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The effect of the ultrasonic technology in the freezing process is related with the pre-existing bubbles in liquids that affect ice nucleation and crystallization. Liquids containing pre-existing bubbles nucleate with a shorter delay. Adding bubbles to liquid samples could be a promising and feasible approach to improve the effectiveness of ultrasound irradiation with great potential for the frozen food industry.<br />
<br />
(Hu et al, 2013)<br />
<br />
Further Information: [[ultrasound]]<br />
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<br />
===Changes in the process===<br />
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<br />
===Energy saving potentials=== <br />
<br />
Ultrasound technology may enable energy savings due to the accelerated processing. Most of the technologies are focused on quality improvement and this can increase the energy consumption in the process.<br />
<br />
<br />
<br />
===Changes in the energy distribution system===<br />
<br />
Higher electricity demand compared with thermal energy demand.<br />
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===References===<br />
<br />
*European Commission (2006) Best Available Techniques (BAT) in the Food, Drink and Milk Industries. Reference Document: Best Available Techniques [Online]. Available at: http://eippcb.jrc.ec.europa.eu/reference/BREF/fdm_bref_0806.pdf (Accessed: 20th February 2015). <br />
<br />
*Hu, F., Sun, D., Gao, W., Zhang, Z., Zeng, X., Han, Z. (2013) 'Effects of pre-existing bubbles on ice nucleation and crystallization during ultrasound-assisted freezing of water and sucrose solution', Innovative Food Science & Emerging Technologies, 20(October), pp. 161-166.<br />
<br />
*Tao, Y., Sun D., Hogan E., Kelly, A. (2014) 'High pressure processing', in Sun, D. (ed.)Emerging Tehcnologies for Food Processing. UK: Academic Press, pp. 3-20.<br />
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*Xanthakis, A., Le-Bail, A., Ramaswamy, H. (2014) 'Development of an innovative microwave assisted food freezing process ', Innovative Food Science & Emerging Technologies, 26(December), pp. 176-181.<br />
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Back to [[Subsection DA food|EFFICIENCY FINDER OF FOOD INDUSTRY]]</div>Chiphttp://wiki.zero-emissions.at/index.php?title=Subsection_DA_food&diff=231130Subsection DA food2015-06-02T09:06:05Z<p>Chip: </p>
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<div>Back to [[EFFICIENCY FINDER|EFFICIENCY FINDER]]<br />
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Back to [[Greenfoods Wiki|Greenfoods Wiki]]<br />
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<br />
{| style="text-align:center" border="1"<br />
|-<br />
| colspan="2" style="text-align: center" | <br/><br />
| style="text-align: center; background:yellow" | '''milk products'''<br />
| style="text-align: center; background:yellow" | '''fruits/ vegetables/ herbs'''<br />
| style="text-align: center; background:yellow" | '''sugar'''<br />
| style="text-align: center; background:yellow" | '''beer'''<br />
| style="text-align: center; background:yellow" | '''fats/ oils'''<br />
| style="text-align: center; background:yellow" | '''chocolate/ cacao/ coffee'''<br />
| style="text-align: center; background:yellow" | '''starch/ potatoes/ grain mill products'''<br />
| style="text-align: center; background:yellow" | '''bread/ biscuits/ cakes'''<br />
| style="text-align: center; background:yellow" | '''wine/ beverage'''<br />
| style="text-align: center; background:yellow" | '''meat'''<br />
| style="text-align: center; background:yellow" | '''fish'''<br />
| style="text-align: center; background:yellow" | '''aroma'''<br />
| style="text-align: center; background:yellow" | '''baby food'''<br />
| style="text-align: center; background:rgb(240, 240, 240)" | '''solar integration'''<br />
| style="text-align: center; background:rgb(240, 240, 240)" | '''emerging technologies process intensification'''<br />
| style="text-align: center; background:rgb(240, 240, 240)" | '''heat integration'''<br />
|-<br />
| style="background:orange" | '''Unit Operations'''<br />
| style="background:orange" | '''Typical processes'''<br />
| [[Information about milk products|INFO]]<br />
| [[Information about fruits & vegetables|INFO]]<br />
| [[Information about sugar|INFO]]<br />
| [[Information about beer|INFO]]<br />
| [[Information about fats & oils|INFO]]<br />
| [[Information about chocolate, cacao & coffee production|INFO]]<br />
| [[Information about starch, potatoes & grain milled production|INFO]]<br />
| [[Information about bread, biscuits & cakes production|INFO]]<br />
| [[Information about wine & beverages production|INFO]]<br />
| [[Information about meat production|INFO]]<br />
| [[Information about fish aroma|INFO]]<br />
| [[Information about aroma production|INFO]]<br />
| INFO<br />
| [[Solar integration scheme|INFO]]<br />
| [[Emerging technologies| ]][[Emerging technologies & Process intensification|INFO]] [[process intensification| ]]<br />
| [[Information about heat integration|INFO]]<br />
|-<br />
| rowspan="3" style="background:#EECC22" | [[Cleaning in food industry|'''CLEANING''']]<br />
| [[Cleaning of bottles and cases in food industry|Cleaning of bottles and cases]]<br />
| [[Cleaning of bottles and cases for milk products|x]]<br />
| [[Cleaning of bottles and cases in vegetables production|x]]<br />
| <br />
| [[Cleaning of bottles and cases in beer production|x]]<br />
| [[Cleaning of bottles and cases for fats & oils production|x]]<br />
| <br />
| <br />
| [[Cleaning of bottles and cases for bread, Biscuits & cakes |x]]<br />
| [[Cleaning of bottles and cases in wine & beverages production|x]]<br />
| [[Cleaning of bottles and cases in meat production|x]]<br />
| [[Cleaning of bottles and cases in fish production|x]]<br />
| <br />
| <br />
| [[Cleaning of bottles and cases with solar integration|x]]<br />
| [[Cleaning of bottles and cases with emerging technologies process intensification|x]]<br />
| <br />
|-<br />
| [[Washing products in food industry|Washing products]]<br />
| [[Washing products in milk production| x]]<br />
| [[Washing in fruits & vegetables production|x]]<br />
| [[Cleaning & washing in sugar industry|x]]<br />
| <br />
| [[Cleaning & washing in fats & oils production|x]]<br />
| <br />
| [[Cleaning & washing in starch,potatoes & grain mill products|x]]<br />
| [[Cleaning and washing in bread ,biscuits & cakes |x]]<br />
| [[Cleaning and washing in wine & beverages production|x]]<br />
| [[Cleaning & washing in meat production|x]]<br />
| <br />
| <br />
| <br />
| [[Cleaning & washing in solar integration production|x]]<br />
| [[Cleaning and washing with emerging technologies process intensification|x]]<br />
| [[Cleaning & washing in heat integration production|x]]<br />
|-<br />
| [[Cleaning of production halls and equipment in food industry|Cleaning of production halls and equipment]]<br />
| [[Cleaning of production halls and equipment in dairies|x]]<br />
| [[Cleaning of production halls and equipment in fruit & vegetables production|x]]<br />
| [[Cleaning & washing in sugar industry|x]]<br />
| [[Cleaning of production halls and equipment in beer production|x]]<br />
| [[Cleaning & washing of production halls and equipment in fats & oils production|x]]<br />
| [[Cleaning & washing in chocolate, cacao & coffee production|x]]<br />
| [[Cleaning of production halls and equipment in starch, potatoes & grain mill products|x]]<br />
| [[Cleaning of production halls and equipment in bread, biscuits & cakes|x]]<br />
| [[Cleaning of production halls and equipment in wine & beverages production|x]]<br />
| [[Cleaning of production halls and equipment in meat production|x]]<br />
| <br />
| <br />
| <br />
| [[Cleaning of production halls and equipment with solar integration|x]]<br />
| [[Cleaning of production halls and equipment with emerging technologies process intensification|x]]<br />
| [[Cleaning of production halls and equipment with heat integration|x]]<br />
|-<br />
| style="background:#EECC22" | [[Drying in food industry|'''DRYING''']]<br />
| Drying<br />
| [[Drying in dairies|x]]<br />
| [[Drying in vegetables production|x]]<br />
| [[Drying in sugar production|x]]<br />
| <br />
| [[Drying in fats & oils production|x]]<br />
| [[Drying in chocolate, cacao & coffee production|x]]<br />
| [[Drying in starch, potatoes and grain mill production|x]]<br />
| [[Drying in bread, biscuits & cakes production|x]]<br />
| [[Drying in wine & beverage production|x]]<br />
| [[Drying in meat processing|x]]<br />
| [[Drying in fish processing|x]]<br />
| <br />
| [[Drying in baby food|x]]<br />
| [[Drying with solar integration|x]]<br />
| [[Drying in emerging technologies process intensification|x]]<br />
| [[Drying with heat integration|x]]<br />
|-<br />
| rowspan="3" style="background:#EECC22" | [[Evaporation & distillation in food industry|'''EVAPORATION AND DISTILLATION''']]<br />
| [[Evaporation in food industry|Evaporation]]<br />
| [[Evaporation for milk products|x]]<br />
| [[Evaporation in vegetable production|x]]<br />
| [[Evaporation in sugar production|x]]<br />
| [[Evaporation in beer production|x]]<br />
| [[Evaporation in fats & oils production|x]]<br />
| [[Evaporation in chocolate, cacao and coffee production|x]]<br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| [[Evaporation in baby food|x]]<br />
| [[Evaporation with solar integration |x]]<br />
| <br />
| [[Evaporation with heat integration|x]]<br />
|-<br />
| [[Distillation in food industry|Distillation]]<br />
| <br />
| <br />
| <br />
| [[Distillation in beer production|x]]<br />
| [[Distillation in fats & oils production|x]]<br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| [[Distillation in aroma production|x]]<br />
| <br />
| [[Distillation with solar integration |x]]<br />
| [[Distillation with emerging technologies process intensification|x]]<br />
| [[Distillation with heat integration|x]]<br />
|-<br />
| [[Deodorization|Deodorization]]<br />
| <br />
| <br />
| <br />
| <br />
| [[Deodorization in fats & oils production|x]]<br />
| [[Deodorization in chocolate, cacao & coffee production|x]]<br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| [[Deodorization with solar integration |x]]<br />
| [[Deodorization with emerging technologies process intensification|x]]<br />
| <br />
|-<br />
| style="background:#EECC22" | [[Blanching in food industry|'''BLANCHING''']]<br />
| Blanching<br />
| <br />
| [[Blanching in vegetable production|x]]<br />
| <br />
| <br />
| <br />
| <br />
| [[Blanching in starch, potatoes and grain mill production|x]]<br />
| <br />
| <br />
| [[Blanching in meat production | x]]<br />
| <br />
| <br />
| <br />
| [[Blanching with solar integration |x]]<br />
| [[Blanching with emerging technologies process intensification|x]]<br />
| [[Blanching in heat integration|x]]<br />
|-<br />
| style="background:#EECC22" | [[Pasteurization in food industry|'''PASTEURIZATION''']]<br />
| Pasteurization<br />
| [[Pasteurization in dairies|x]]<br />
| [[Pasteurization in vegetable production|x]]<br />
| <br />
| [[Pasteurization in beer production|x]]<br />
| <br />
| <br />
| <br />
|[[Pasteurization in bread , biscuits and cakes|x]] <br />
|[[Pasteurization in wine & beverage production|x]]<br />
| <br />
| <br />
| <br />
| [[Pasteurization in baby food|x]]<br />
| [[Pasteurization with solar integration |x]]<br />
| [[Pasteurization with emerging technologies process intensification|x]] <br />
| [[Pasteurization with heat integration|x]]<br />
|-<br />
| style="background:#EECC22" | [[Sterilization in food industry|'''STERILIZATION''']]<br />
| Sterilization<br />
| [[Sterilization in Dairies|x]]<br />
| [[Sterilization in vegetable production|x]]<br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| [[Sterilization in wine & beverage production|x]]<br />
| <br />
| <br />
| <br />
| <br />
|[[Sterilization with solar integration |x]] <br />
| [[Sterilization in emerging technologies process intensification|x]]<br />
|[[Sterilization with heat integration|x]]<br />
|-<br />
| style="background:#EECC22" | [[Cooking in food industry|'''COOKING''']]<br />
| Cooking and boiling<br />
| <br />
| [[Cooking & boiling in vegetable production|x]]<br />
| <br />
| [[Cooking & boiling in beer production|x]]<br />
| <br />
| [[Cooking & boiling in chocolate, cacao & coffee production|x]]<br />
| [[Cooking & boiling in starch, potatoes & grain mill production|x]]<br />
| [[Cooking & boiling in bread , biscuits and cakes|x]]<br />
| <br />
| [[Cooking & boiling in meat production|x]]<br />
| [[Cooking & boiling in fish production|x]]<br />
| <br />
| <br />
| [[Cooking & boiling with solar integration |x]]<br />
| [[Cooking & boiling with emerging technologies process intensification|x]]<br />
| [[Cooking & boiling with heat integration|x]]<br />
|-<br />
| rowspan="4" style="background:#EECC22" | [[Other process heating in food industry|'''OTHER PROCESS HEATING''']]<br />
| [[Pre-heating in food industry|Pre-heating and Process Water]]<br />
| [[Pre-heating in dairies|x]]<br />
| [[Pre-heating in vegetable production|x]]<br />
| <br />
| [[Pre-heating in beer production|x]]<br />
| <br />
| <br />
| <br />
| [[Pre-heating in bread , biscuits and cakes|x]]<br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| [[Pre-heating in heat integration|x]]<br />
|-<br />
| [[Soaking in food industry|Soaking]]<br />
| [[Soaking in diaries| ]]<br />
| [[Soaking in vegetable production|x]]<br />
| <br />
| [[Soaking in beer production|x]]<br />
| <br />
| [[Soaking in chocolate, cacao & coffee production|x]]<br />
| <br />
| <br />
| <br />
| [[Soaking in meat production|x]]<br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
|-<br />
| [[Thawing in food industry|Thawing]]<br />
| [[Thawing in diaries|x]]<br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| [[Thawing in meat production|x]]<br />
| [[Thawing in fish production|x]]<br />
| <br />
| <br />
| <br />
| [[Thawing with emerging technologies process intensification|x]]<br />
| <br />
|-<br />
| [[Peeling in food industry|Peeling]]<br />
| [[Peeling in diaries | x]]<br />
| [[Peeling in vegetable production|x]]<br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| [[Peeling in meat production|x]]<br />
| <br />
| <br />
| <br />
| <br />
| [[Peeling with emerging technologies process intensification|x]]<br />
| [[Peeling in heat integration|x]]<br />
|-<br />
| style="background:#EECC22" | [[General process heating in food industry|'''GENERAL PROCESS HEATING''']]<br />
| [[Boiler feed-water preheating in food industry|Boiler feed-water preheating]]<br />
| [[Boiler feed-water preheating in dairies|x]]<br />
| [[Boiler feed-water preheating in vegetable production|x]]<br />
| [[Boiler feed-water preheating in sugar production|x]]<br />
| [[Boiler feed-water preheating in beer production|x]]<br />
| [[Boiler feed-water preheating in fats/oils production|x]]<br />
| [[Boiler feed-water preheating in chocolate/cacao/coffee|x]]<br />
| [[Boiler feed-water preheating in starch/potatoes/ grain mill production|x]]<br />
| [[Boiler feed-water preheating in bread , biscuits and cakes|x]]<br />
| [[Boiler feed-water preheating in wine/beverage production|x]] <br />
| [[Boiler feed-water preheating in meat|x]]<br />
| [[Boiler feed-water preheating in fish production |x]]<br />
| [[Boiler feed-water preheating in aroma production|x]]<br />
| [[Boiler feed-water preheating in baby food production|x]]<br />
| [[Boiler feed-water preheating in solar integration|x]]<br />
| <br />
| [[Boiler feed-water preheating in food industry|x]]<br />
|-<br />
| style="background:#EECC22" | [[Heating of production halls in food industry|'''HEATING OF PRODUCTION HALLS''']]<br />
| Heating of production halls<br />
| [[Heating of production halls in milk production|x]]<br />
| [[Heating of production halls in fruits/vegetables/herbs production|x]]<br />
| [[Heating of production halls in sugar production|x]]<br />
| [[Heating of production halls in beer production|x]]<br />
| [[Heating of production halls in fats/oils production|x]]<br />
| [[Heating of production halls in chocolate/cacao/coffee|x]]<br />
| [[Heating of production halls in starch/potatoes/ grain mill production|x]]<br />
| [[Heating of production halls in bread, biscuits and cakes|x]]<br />
| [[Heating of production halls in wine/beverage production|x]]<br />
| [[Heating of production halls in meat production |x]]<br />
| [[Heating of production halls in fish production |x]]<br />
| [[Heating of production halls in aroma production|x]]<br />
| [[Heating of production halls in baby food production|x]]<br />
| [[Heating of production halls with solar integration|x]]<br />
| <br />
| [[Heating of production halls with heat integration|x]]<br />
|-<br />
| style="background:#EECC22" | [[Cooling of production halls in food industry|'''COOLING OF PRODUCTION HALLS''']]<br />
| Cooling of production halls<br />
| [[Cooling of production halls in dairies|x]]<br />
| [[Cooling of production halls in vegetable production|x]]<br />
| [[Cooling of production halls in sugar industry|x]]<br />
| [[Cooling of production halls in beer production|x]]<br />
| [[Cooling of production halls in fats & oils production|x]]<br />
| [[Cooling of production halls in chocolate/cacao/coffee production|x]]<br />
| [[Cooling of production halls in starch, potatoes & grain mill production|x]]<br />
| [[Cooling of production halls in bread , biscuits and cakes|x]]<br />
| [[Cooling of production halls in wine/beverage production|x]]<br />
| [[Cooling of production halls in meat production|x]]<br />
| [[Cooling of production halls in fish production|x]]<br />
| [[Cooling of production halls in aroma production|x]]<br />
| [[Cooling of production halls in baby food production|x]]<br />
| <br />
| <br />
| [[Cooling of production halls with heat integration|x]]<br />
|-<br />
| rowspan="2" style="background:#EECC22" | [[Cooling processes in food industry|'''COOLING PROCESSES''']]<br />
| [[Cooling, chilling and cold stabilization in food industry|Cooling, chilling and cold stabilization]]<br />
| [[Cooling, chilling and cold stabilization in dairies|x]]<br />
| [[Cooling, chilling and cold stabilization in vegetable production|x]]<br />
| [[Cooling, chilling and cold stabilization in sugar production|x]]<br />
| [[Cooling, chilling and cold stabilization in beer production|x]]<br />
| [[Cooling, chilling and cold stabilization in fats & oils production|x]]<br />
| [[Cooling, chilling and cold stabilization in chocolate, cacao & coffee production|x]]<br />
| [[Cooling, chilling and cold stabilization in starch, potatoes & grain mill production|x]]<br />
| [[Cooling, chilling and cold stabilization in bread , biscuits and cakes|x]]<br />
| [[Cooling,chilling and cold stabilization in wine & beverage production|x]]<br />
| [[Cooling, chilling and cold stabilization in meat production|x]]<br />
| [[Cooling, chilling and cold stabilization in fish production|x]]<br />
| <br />
| <br />
| [[Cooling, chilling and cold stabilization in solar integration|x]]<br />
| [[Cooling, chilling and cold stabilization with emerging technologies process intensification|x]]<br />
| [[Cooling, chilling and cold stabilization in heat integration |x]]<br />
|-<br />
| [[Ageing in food industry|Ageing]]<br />
| [[Ageing in dairies|x]]<br />
| <br />
| <br />
| [[Ageing in beer production|x]]<br />
| <br />
| <br />
| <br />
| [[Ageing in bread/biscuits/cakes production|x]]<br />
| [[Ageing in wine & beverage production|x]]<br />
| [[Ageing in meat production|x]]<br />
| [[Ageing in fish production|x]]<br />
| <br />
| <br />
| <br />
| <br />
| [[Ageing in heat integration|x]]<br />
|-<br />
| style="background:#EECC22" | [[Melting in food industry|'''MELTING''']]<br />
| Melting<br />
| [[Melting in diaries|x]]<br />
| <br />
| <br />
| <br />
| [[Melting in fats & oils production|x]]<br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| [[Melting with heat integration|x]]<br />
|-<br />
| style="background:#EECC22" | [[Extraction in food industry|'''EXTRACTION''']]<br />
| Extraction<br />
| <br />
| [[Extraction in in vegetable production|x]]<br />
| [[Extraction in sugar production|x]]<br />
| <br />
| [[Extraction in fats & oils production|x]]<br />
| [[Extraction in chocolate, cacao and coffee production|x]]<br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
|<br />
| <br />
| [[Extraction with heat integration|x]]<br />
|-<br />
| style="background:#EECC22" | [[Bleaching in food industry|'''BLEACHING''']]<br />
| Bleaching<br />
| <br />
| [[Blanching in vegetable production|x]]<br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
|<br />
| <br />
|[[Bleaching with heat integration|x]]<br />
|-<br />
| style="background:#EECC22" | [[Fermentation in food industry|'''FERMENTATION''']]<br />
| Fermentation<br />
| [[Fermentation in milk production|x]]<br />
| [[Fermentation in fruits & vegetables & herbs production| ]]<br />
| [[Fermentation in sugar production| ]]<br />
| [[Fermentation in beer production|x]]<br />
| [[Fermentation in fats & oils production| ]]<br />
| [[Fermentation in chocolate & cacao & coffee production| ]]<br />
| [[Fermentation in starch & potatoes & grain mill production| ]]<br />
| [[Fermentation in bread & biscuits & cakes production|x]]<br />
| [[Fermentation in wine & beverage production|x]]<br />
| [[Fermentation in meat production|x]]<br />
| [[Fermentation in fish production|x]]<br />
| [[Fermentation in aroma production| ]]<br />
| [[Fermentation in baby food production| ]]<br />
| <br />
| [[Fermentation in emerging technologies process intensification|x]]<br />
| <br />
|-<br />
| style="text-align: center; background:orange" | '''Temperaturelevel'''<br />
| style="text-align: center; background:orange" | <br />
| style="text-align: center; background:orange" | <br />
| style="text-align: center; background:orange" | <br />
| style="text-align: center; background:orange" | <br />
| style="text-align: center; background:orange" | <br />
| style="text-align: center; background:orange" | <br />
| style="text-align: center; background:orange" | <br />
| style="text-align: center; background:orange" | <br />
| style="text-align: center; background:orange" | <br />
| style="text-align: center; background:orange" | <br />
| style="text-align: center; background:orange" | <br />
| style="text-align: center; background:orange" | <br />
| style="text-align: center; background:orange" | <br />
| style="text-align: center; background:orange" |<br />
| style="text-align: center; background:orange" |<br />
| style="text-align: center; background:orange" | <br />
| colspan="4" style="text-align: center; background:orange" | <br />
|-<br />
| style="background: orange; text-align: center" | '''20-40°C'''<br />
| style="text-align: center" | <br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | <br />
| style="text-align: center" | x<br />
| style="text-align: center" | <br />
| style="text-align: center" | x<br />
| style="text-align: center" | <br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | <br />
| style="text-align: center" | <br />
| style="text-align: center" | <br />
| style="text-align: center" | <br />
| style="text-align: center" |<br />
| style="text-align: center" |<br />
| colspan="4" style="text-align: center" | <br />
|-<br />
| style="background: orange; text-align: center" | '''40-60°C'''<br />
| style="text-align: center" | <br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | <br />
| style="text-align: center" | x<br />
| style="text-align: center" | <br />
| style="text-align: center" | x<br />
| style="text-align: center" | <br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | <br />
| style="text-align: center" | x <br />
| style="text-align: center" | <br />
| style="text-align: center" |<br />
| style="text-align: center" |<br />
| colspan="4" style="text-align: center" | <br />
|-<br />
| style="background: orange; text-align: center" | '''60-80°C'''<br />
| style="text-align: center" | <br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | <br />
| style="text-align: center" | x <br />
| style="text-align: center" | <br />
| style="text-align: center" |<br />
| style="text-align: center" |<br />
| colspan="4" style="text-align: center" | <br />
|-<br />
| style="background: orange; text-align: center" | '''>80°C'''<br />
| style="text-align: center" | <br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | <br />
| style="text-align: center" | <br />
| style="text-align: center" | x <br />
| style="text-align: center" | <br />
| style="text-align: center" |<br />
| style="text-align: center" |<br />
| colspan="4" style="text-align: center" | <br/><br />
|-<br />
| <br/><br />
|-<br />
| style="background: yellow; text-align: center" | '''FIELDS OF ACTIVITY'''<br />
| style="background-color: yellow; text-align: center" | <br />
| style="background-color: yellow; text-align: center" | '''milk products'''<br />
| style="background-color: yellow; text-align: center" | '''fruits / vegetables / herbs'''<br />
| style="background-color: yellow; text-align: center" | '''sugar'''<br />
| style="background-color: yellow; text-align: center" | '''beer'''<br />
| style="background-color: yellow; text-align: center" | '''fats / oils'''<br />
| style="background-color: yellow; text-align: center" | '''chocolate / cacao / coffee'''<br />
| style="background-color: yellow; text-align: center" | '''starch / potatoes / grain mill products'''<br />
| style="background-color: yellow; text-align: center" | '''bread / biscuits / cakes'''<br />
| style="background-color: yellow; text-align: center" | '''wine / beverage'''<br />
| style="background-color: yellow; text-align: center" | '''meat'''<br />
| style="background-color: yellow; text-align: center" | '''fish'''<br />
| style="background-color: yellow; text-align: center" | '''aroma'''<br />
| style="background-color: yellow; text-align: center" | '''baby food'''<br />
|-<br />
| style="background: rgb(240, 240, 240); text-align: center" | Solar integration guidelines<br/><br />
| style="text-align: center" | [[Solar integration scheme|INFO]]<br/><br />
| style="text-align: center" | <br/> [[solar integration guidelines in milk production|x]]<br />
| style="text-align: center" | <br/>[[solar integration guidelines in fruits/vegetables/herbs production|x]]<br />
| style="text-align: center" | <br/>[[solar integration guidelines in sugar production|x]]<br />
| style="text-align: center" | <br/>[[solar integration guidelines in beer production|x]]<br />
| style="text-align: center" | <br/>[[solar integration guidelines in fats/oils production|x]]<br />
| style="text-align: center" | <br/>[[solar integration guidelines in chocolate/cacao/coffee production|x]]<br />
| style="text-align: center" | <br/>[[solar integration guidelines in starch/potatoes/grain mill production|x]]<br />
| style="text-align: center" | <br/>[[solar integration guidelines in bread/biscuits/cakes production|x]]<br />
| style="text-align: center" | <br/>[[solar integration guidelines in wine/beverage production |x]]<br />
| style="text-align: center" | <br/>[[solar integration guidelines in meat production|x]]<br />
| style="text-align: center" | <br/>[[solar integration guidelines in fish production|x]]<br />
| style="text-align: center" | <br/>[[solar integration guidelines in aroma production|x]]<br />
| style="text-align: center" | <br/>[[solar integration guidelines in baby food production|x]]<br />
|-<br />
| style="background: rgb(240, 240, 240); text-align: center" | Cleaner production<br/><br />
| style="text-align: center" |[[CP in food industry|INFO]]<br/><br />
| style="text-align: center" | <br/>[[Cleaner Production in Dairy Processing|x]] <br />
| style="text-align: center" | <br/>[[Cleaner Production in fruits/vegetables/herbs processing|x]]<br />
| style="text-align: center" | <br/>[[Cleaner Production in sugar processing|x]]<br />
| style="text-align: center" | <br/>[[Cleaner Production in beer processing|x]]<br />
| style="text-align: center" | <br/>[[Cleaner Production in fats/oils processing|x]]<br />
| style="text-align: center" | <br/>[[Cleaner Production in chocolate/cacao/coffee processing|x]]<br />
| style="text-align: center" | <br/>[[Cleaner Production in starch/potatoes/grain mill processing|x]]<br />
| style="text-align: center" | <br/>[[Cleaner Production in bread/biscuits/cakes processing|x]]<br />
| style="text-align: center" | <br/>[[Case study in alcohol processing|x]]<br />
| style="text-align: center" | <br/>[[Cleaner Production in Meat Processing|x]]<br />
| style="text-align: center" | <br/>[[Cleaner Production in Fish Processing|x]]<br />
| style="text-align: center" | <br/>[[Cleaner Production in aroma processing|x]]<br />
| style="text-align: center" | <br/>[[Cleaner Production in baby food processing|x]]<br />
|-<br />
| style="background: rgb(240, 240, 240); text-align: center" | Energy efficiency<br/><br />
| style="text-align: center" | INFO<br/> <br />
| style="text-align: center" | <br/> [[Energy efficiency in milk products|x]]<br />
| style="text-align: center" | <br/>[[Energy efficiency in fruits/vegetables/herbs|x]]<br />
| style="text-align: center" | <br/> [[Energy efficiency in sugar|x]]<br />
| style="text-align: center" | <br/> [[Energy efficiency in beer|x]]<br />
| style="text-align: center" | <br/> [[Energy efficiency in fats/oils|x]]<br />
| style="text-align: center" | <br/> [[Energy efficiency in chocolate/cacao/coffee|x]]<br />
| style="text-align: center" | <br/> [[Energy efficiency in starch/potatoes/ grain mill products|x]]<br />
| style="text-align: center" | <br/> [[Energy efficiency in bread/biscuits/cakes|x]]<br />
| style="text-align: center" | <br/> [[Energy efficiency in wine/beverage|x]]<br />
| style="text-align: center" | <br/> [[Energy efficiency in meat|x]]<br />
| style="text-align: center" | <br/> [[Energy efficiency in fish|x]]<br />
| style="text-align: center" | <br/> [[Energy efficiency in aroma|x]]<br />
| style="text-align: center" | <br/> [[Energy efficiency in baby food|x]]<br />
|-<br />
| style="background: rgb(240, 240, 240); text-align: center" | Biobased products<br/><br />
| style="text-align: center" | INFO<br/><br />
| style="text-align: center" | <br/>[[Biobased products in milk products|x]]<br />
| style="text-align: center" | <br/>[[Biobased products in fruits/vegetables/herbs|x]]<br />
| style="text-align: center" | <br/>[[Biobased products in sugar|x]]<br />
| style="text-align: center" | <br/>[[Biobased products in beer|x]]<br />
| style="text-align: center" | <br/>[[Biobased products in fats/oils|x]]<br />
| style="text-align: center" | <br/>[[Biobased products in chocolate/cacao/coffee|x]]<br />
| style="text-align: center" | <br/>[[Biobased products in starch/potatoes/grain mill products|x]]<br />
| style="text-align: center" | <br/>[[Biobased products in bread/biscuits/cakes|x]]<br />
| style="text-align: center" | <br/>[[Biobased products in wine/beverage|x]]<br />
| style="text-align: center" | <br/>[[Biobased products in meat|x]]<br />
| style="text-align: center" | <br/>[[Biobased products in fish|x]]<br />
| style="text-align: center" | <br/>[[Biobased products in aroma|x]]<br />
| style="text-align: center" | <br/>[[Biobased products in baby food|x]]<br />
|-<br />
| style="background: rgb(240, 240, 240); text-align: center" | Bioenergy<br/><br />
| style="text-align: center" | INFO<br/><br />
| style="text-align: center" | <br/> [[Bioenergy in milk production|x]]<br />
| style="text-align: center" | <br/>[[Bioenergy in fruits/vegetables/herbs production|x]]<br />
| style="text-align: center" | <br/>[[Bioenergy in sugar production|x]]<br />
| style="text-align: center" | <br/>[[Bioenergy in beer production|x]]<br />
| style="text-align: center" | <br/>[[Bioenergy in fats/oils production|x]]<br />
| style="text-align: center" | <br/>[[Bioenergy in chocolate/cacao/coffee production|x]]<br />
| style="text-align: center" | <br/>[[Bioenergy in starch/potatoes/grain mill production|x]]<br />
| style="text-align: center" | <br/>[[Bioenergy in bread/biscuits/cakes production|x]]<br />
| style="text-align: center" | <br/>[[Bioenergy in wine/beverage production|x]]<br />
| style="text-align: center" | <br/>[[Bioenergy in meat production|x]]<br />
| style="text-align: center" | <br/>[[Bioenergy in fish production|x]]<br />
| style="text-align: center" | <br/>[[Bioenergy in aroma production|x]]<br />
| style="text-align: center" | <br/>[[Bioenergy in baby food production|x]]<br />
|-<br />
| <br/><br />
|-<br />
| style="background: rgb(240, 240, 240); text-align: center" | Case studies<br/><br />
| style="text-align: center" | INFO<br/><br />
| style="text-align: center" | <br/> [[Case studies in milk products| x]]<br />
| style="text-align: center" | <br/>[[Case studies in fruits/vegetables/herbs| x]]<br />
| style="text-align: center" | <br/>[[Case studies in sugar| x]]<br />
| style="text-align: center" | <br/>[[Case studies in beer| x]]<br />
| style="text-align: center" | <br/>[[Case studies in fats/oils| x]]<br />
| style="text-align: center" | <br/>[[Case studies in chocolate/cacao/coffee| x]]<br />
| style="text-align: center" | <br/>[[Case studies in starch/potatoes/grain mill products| x]]<br />
| style="text-align: center" | <br/>[[Case studies in bread/biscuits/cakes| x]]<br />
| style="text-align: center" | <br/>[[Case studies in wine/beverage| x]]<br />
| style="text-align: center" | <br/>[[Case studies in meat| x]]<br />
| style="text-align: center" | <br/>[[Case studies in fish| x]]<br />
| style="text-align: center" | <br/>[[Case studies in aroma| x]]<br />
| style="text-align: center" | <br/>[[Case studies in baby food| x]]<br />
|-<br />
| <br/><br />
|-<br />
| style="background: rgb(240, 240, 240); text-align: center" | Branch concepts<br/><br />
| style="text-align: center" | [[Branch Concept|INFO]]<br/><br />
| style="text-align: center" | <br/>[http://www.green-foods.eu/greenfoods-branch-concept-2/ x]<br />
| style="text-align: center" | <br/>[http://www.green-foods.eu/greenfoods-branch-concept-2/ x]<br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/>[http://www.green-foods.eu/greenfoods-branch-concept-2/ x]<br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/>[http://www.green-foods.eu/greenfoods-branch-concept-2/ x]<br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/>[http://www.green-foods.eu/greenfoods-branch-concept-2/ x]<br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
|}<br />
<br />
<br />
Back to [[Greenfoods Wiki|Greenfoods Wiki]]<br />
<br />
Back to [[EFFICIENCY FINDER|EFFICIENCY FINDER]]</div>Chiphttp://wiki.zero-emissions.at/index.php?title=Peeling_with_emerging_technologies_process_intensification&diff=231129Peeling with emerging technologies process intensification2015-06-02T09:01:34Z<p>Chip: </p>
<hr />
<div>Back to [[Subsection DA food|EFFICIENCY FINDER OF FOOD INDUSTRY]]<br />
<br />
=== General information ===<br />
<br />
The objective of peeling is to remove the skin/peel from raw fruit and vegetables. This improves the appearance and taste of the final product. During peeling, the losses need to be minimized by removing as little of the underlying food as possible but still achieving a clean peeled surface. <br />
<br />
(European Commission 2006) <br />
<br />
Further Information: [[Peeling in food industry]]<br />
<br />
<br />
<br />
=== Description of technology, techniques and methods ===<br />
<br />
<br />
==== Infrared ====<br />
<br />
The technology enables fast heating and low penetration, heating only a shallow layer while leaving intact the edible inner part with minimum change in texture. IR dry peeling produce high quality peeling products without using water or chemicals. There are also lower peeling loss, thinner peel thickness while achieving the same degree of peelability and ease of peeling. Rapid and uniform surface heating is critical. Consideration of the size and shape of the product are required. Better color and texture in the product can be achieved.<br />
<br />
(Pan, Atugulo & Li 2014)<br />
<br />
Further Information: [[infrared]]<br />
<br />
<br />
==== Pulse Electric Field (PEF) ====<br />
<br />
PEF has a softening effect that reduce the energy needed for cutting, avoiding pre heating processes. <br />
<br />
(Toepfl, Siemer, Heinz 2014)<br />
<br />
Further Information: [[PEF]]<br />
<br />
<br />
<br />
=== Changes in the process ===<br />
<br />
<br />
<br />
=== Energy saving potentials ===<br />
<br />
Energy Saving is highly possible as this technologies make possible a tailored energy application, more controllable and with less waste.<br />
<br />
<br />
<br />
=== Changes in the energy distribution system === <br />
<br />
Basically the use electric energy instead of direct thermic energy, therefore higher demand of electricity and the possibility to use thermal energy of lower quality. This brings more opportunities for the implementation of renewable energy.<br />
<br />
<br />
<br />
=== References ===<br />
<br />
*European Commission (2006) Best Available Techniques (BAT) in the Food, Drink and Milk Industries. Reference Document: Best Available Techniques [Online]. Available at: http://eippcb.jrc.ec.europa.eu/reference/BREF/fdm_bref_0806.pdf (Accessed: 20th February 2015).(European Commission, 2006)<br />
<br />
*Pan, Z., Atugulo, G., Li, X. (2014) 'Part IV: Alternative thermal processing: Chapter 25 infrared heating', in Sun, D. (ed.)Emerging Tehcnologies for Food Processing. UK: Academic Press, pp. 361-377.<br />
<br />
*Toepfl S., Siemer, C., Heinz V. (2014) ' Part II: Chapeter 8 Pulse Electric Field processing'', in Sun, D. (ed.)Emerging Tehcnologies for Food Processing. UK: Academic Press, pp. 147-152.<br />
<br />
<br />
Back to [[Subsection DA food|EFFICIENCY FINDER OF FOOD INDUSTRY]]</div>Chiphttp://wiki.zero-emissions.at/index.php?title=Thawing_with_emerging_technologies_process_intensification&diff=231128Thawing with emerging technologies process intensification2015-06-02T09:00:01Z<p>Chip: </p>
<hr />
<div>Back to [[Subsection DA food|EFFICIENCY FINDER OF FOOD INDUSTRY]]<br />
<br />
=== General information ===<br />
<br />
Raw materials (e.g. fish and meat) may be received in frozen state. Thawing will then be needed before further processing is carried out. Thawing is widely applied in fish and frozen meat processing and it is used in some other sectors such as the production of ready-to-eat meal<br />
<br />
(European Commission 2006) <br />
<br />
Further Information: [[Thawing in food industry]]<br />
<br />
<br />
<br />
=== Description of technology, techniques and methods ===<br />
<br />
==== High Pressure Processing (HPP) ====<br />
<br />
Thawing process are also a source of damage for processed food. With HPP a minimization of loss of texture and colour due to thawing is possible. The fundament of the process is based on the decrease of the melting point of ice, enlarging the temperature difference between the source of heat and the frozen sample (enhanced driving force, process intensification). Potential change in physicochemical properties is still possible.<br />
Two main processes: Pressure assistant (increase of temperature at constant pressure phase transition, ice to water) and pressure induced (increase of pressure to initiate the transition and further increase of temperature at constant pressure). HP assisted thawing is recommended.<br />
There is also the collateral benefit of liming effect of pressure of microbial growth.<br />
<br />
(Muredzi, 2012; Tao, Sun, Hogan, Kelly, 2014)<br />
<br />
Further Information: [[HPP]]<br />
<br />
<br />
==== Microwaves ====<br />
<br />
The technology enables a minimization of microbial growth, of chemical deterioration, of excessive drip loss and dehydration, by reducing the processing time. There are issues of uneven or runaway heating (some parts cooked, some still frozen). There are successful cases for Sauces. <br />
<br />
(Ozkoc, Sumnu & Sahin 2014)<br />
<br />
Further Information: [[microwaves]]<br />
<br />
<br />
==== Radio Frequency ====<br />
<br />
Food thawing assisted by RF heating is surely faster than conventional thawing. Hot spots can be a major disadvantage of a RF thawing system. Optimization methods can help designing better RF system for thawing purposes.<br />
<br />
(Uyar et al, 2015)<br />
<br />
Further Information: [[radio frequency]]<br />
<br />
<br />
<br />
=== Changes in the process ===<br />
<br />
<br />
<br />
=== Energy saving potentials ===<br />
<br />
Energy Savings are possible from the reduction of the operational time due to the different ways of thawing enabled by new technologies in combination with the conventional ones.<br />
<br />
<br />
<br />
=== Changes in the energy distribution system ===<br />
<br />
General substitution of thermal energy for electricity.<br />
<br />
<br />
<br />
=== References ===<br />
<br />
*European Commission (2006) Best Available Techniques (BAT) in the Food, Drink and Milk Industries. Reference Document: Best Available Techniques [Online]. Available at: http://eippcb.jrc.ec.europa.eu/reference/BREF/fdm_bref_0806.pdf (Accessed: 20th February 2015).<br />
<br />
*Muredzi, P. (2012) 'Chapter 1: High pressure processing technology', in Aleman, M. (ed.) Emerging Non-thermal Food Processing Technologies. USA: CBH books, pp. 19-57.<br />
<br />
*Ozkoc S., Sumnu G., Sahin S. (2014) 'Part IV: Alternative thermal processing: Chapter 20 Recent Development in Microwave Heating', in Sun, D. (ed.)Emerging Tehcnologies for Food Processing. UK: Academic Press, pp. 361-377.<br />
<br />
*Tao, Y., Sun D., Hogan E., Kelly, A. (2014) 'High pressure processing', in Sun, D. (ed.)Emerging Tehcnologies for Food Processing. UK: Academic Press, pp. 3-20.<br />
<br />
*Uyar, R., Bedane, T., Erdogdu, F., Palazoglu, T., Farag, K., Marra, F. (2015) 'Radio-frequency thawing of food products – A computational study', Journal of Food Engineering, 146(February), pp. 163-171.<br />
<br />
<br />
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Back to [[Subsection DA food|EFFICIENCY FINDER OF FOOD INDUSTRY]]</div>Chiphttp://wiki.zero-emissions.at/index.php?title=Cooking_%26_boiling_with_emerging_technologies_process_intensification&diff=231127Cooking & boiling with emerging technologies process intensification2015-06-02T08:54:08Z<p>Chip: Created page with "Back to EFFICIENCY FINDER OF FOOD INDUSTRY ===General information=== Cooking and boiling are heat processing techniques applied to foodstuffs to alte..."</p>
<hr />
<div>Back to [[Subsection DA food|EFFICIENCY FINDER OF FOOD INDUSTRY]]<br />
<br />
<br />
===General information===<br />
<br />
Cooking and boiling are heat processing techniques applied to foodstuffs to alter the texture, colour and moisture content of the food, or to facilitate other later processes.<br />
Cooking and boiling are applied on an industrial scale for the preparation of ready-to-eat products, in the preparation of complete meals, for meal components (such as in various meat products or through heating of the foodstuffs in processing. <br />
<br />
(European Commission 2006)<br />
<br />
Further Information: [[Cooking in food industry]]<br />
<br />
<br />
<br />
===Description of technology, techniques and methods=== <br />
<br />
<br />
====High Pressure Processing==== <br />
<br />
The technology enables a cooking process of meat products resulting with a lower fat and salt content than in conventional processes (200 MPa, 2 min.). It retains its expected functional quality attributed of objective texture, color and rheological property. Also, it is achieved with a marked reduction in cooking loss when cooked thus providing the manufacturer with greater product yield (Yang et al. 2015).<br />
<br />
Further Information: [[HPP]]<br />
<br />
<br />
====Infrared Technology====<br />
<br />
*IR technology enables rapid cooking processing times with an enhanced product quality and a reduction in energy consumption.<br />
*Important synergies with microwaves and hot air technologies.<br />
*Relevant roosting applications tasted for coffee already.<br />
*Lower initial investment cost compared with electrical cooking.<br />
<br />
(Pan, Atugulo & Li, 2014)<br />
<br />
Further Information: [[infrared]]<br />
<br />
<br />
====Microwave technology==== <br />
<br />
The technology enables short heating times. Combined with infrared radiation and other thermal techniques represent a great synergy. It reduce the processing time while retaining the level of quality compared with conventional processes. <br />
<br />
(Ozkoc, Sumnu & Sahin 2014)<br />
<br />
Further Information: [[microwaves]]<br />
<br />
<br />
====Nanotechnology==== <br />
<br />
Nanotechnology can enable a designed texture of food, being especially relevant for meat substitutes. Solution of growing population a growing demand of proteins. Alternatives sources of proteins as leaf proteins or insect proteins (Nieuwland et al. 2014).<br />
<br />
Further Information: [[nanotechnology]]<br />
<br />
<br />
====Ohmic heating====<br />
<br />
The technology enables sensorial quality retention and a higher cooking yield. More uniform, lighter and browner color in general is possible with the technology. Inhibition of microbial growth is possible.<br />
<br />
(Goullieaux & Pain 2014)<br />
<br />
Further Information: [[Ohmic]]<br />
<br />
<br />
====Radio Frequency technology====<br />
<br />
Cooking procedures for meat with appropriate package and container lowered 42% in cooking time in a RF oven with respect to cooking time in a water bath. Quality of RF cooked meat was similar to the quality of water bath cooked meat. <br />
<br />
(Kirmaci & Singh 2012)<br />
<br />
Further Information: [[radio frequency]]<br />
<br />
<br />
===Changes in the process===<br />
<br />
<br />
<br />
===Energy saving potentials===<br />
<br />
The technologies offer potential to accelerate cooking process. This can lead to a decrease on energy consumption per unit produced depending on the technology implementation and the conventional cooking procedure. In some cases, the development of new processes is targeted and the energy saving potentials is not targeted. <br />
<br />
<br />
<br />
===Changes in the energy distribution system===<br />
<br />
All the technologies enable electricity as the primary source of energy. This enables new sources of energy that are easily transform to electricity to power the operation.<br />
<br />
<br />
<br />
===References===<br />
<br />
*European Commission (2006) Best Available Techniques (BAT) in the Food, Drink and Milk Industries. Reference Document: Best Available Techniques [Online]. Available at: http://eippcb.jrc.ec.europa.eu/reference/BREF/fdm_bref_0806.pdf (Accessed: 20th February 2015).<br />
<br />
*Goullieaux A., Pain J.P. (2014) 'Part IV: Alternative thermal processing: Chapter 22 Recent Development in Microwave Heating', in Sun, D. (ed.)Emerging Tehcnologies for Food Processing. UK: Academic Press, pp. 361-377.<br />
<br />
*Kirmaci, B., Singh, R. (2012) 'Quality of chicken breast meat cooked in a pilot-scale radio frequency oven', Innovative Food Science & Emerging Technologies, 14(April), pp. 77-84.<br />
<br />
*Ozkoc S., Sumnu G., Sahin S. (2014) 'Part IV: Alternative thermal processing: Chapter 20 Recent Development in Microwave Heating', in Sun, D. (ed.)Emerging Tehcnologies for Food Processing. UK: Academic Press, pp. 361-377.<br />
<br />
*Pan, Z., Atugulo, G., Li, X. (2014) 'Part IV: Alternative thermal processing: Chapter 25 infrared heating', in Sun, D. (ed.)Emerging Tehcnologies for Food Processing. UK: Academic Press, pp. 361-377.<br />
<br />
*Nieuwland, M.; Geerdink, P.; Brier, P.; Eijnden, P. van den; Henket, J.T.M.M.; Langelaan, M.L.P.; Stroeks, N.; Deventer, H.C. van; Martin, A.H. (2014) 'Reprint of "Food-grade electrospinning of proteins', Innovative Food Science & Emerging Technologies, 24(), pp. 138-44.<br />
<br />
*Yang, H., Han, M., Wang, X., Han, Y., Wu, J., Xu, X., Zhou, G. (2015) 'Effect of high pressure on cooking losses and functional properties of reduced-fat and reduced-salt pork sausage emulsions', Innovative Food Science & Emerging Technologies, In Press, Accepted Manuscrip, Available online 18 March 2015.<br />
<br />
<br />
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Back to [[Subsection DA food|EFFICIENCY FINDER OF FOOD INDUSTRY]]</div>Chiphttp://wiki.zero-emissions.at/index.php?title=Subsection_DA_food&diff=231126Subsection DA food2015-06-02T08:46:37Z<p>Chip: </p>
<hr />
<div>Back to [[EFFICIENCY FINDER|EFFICIENCY FINDER]]<br />
<br />
Back to [[Greenfoods Wiki|Greenfoods Wiki]]<br />
<br />
<br />
<br />
{| style="text-align:center" border="1"<br />
|-<br />
| colspan="2" style="text-align: center" | <br/><br />
| style="text-align: center; background:yellow" | '''milk products'''<br />
| style="text-align: center; background:yellow" | '''fruits/ vegetables/ herbs'''<br />
| style="text-align: center; background:yellow" | '''sugar'''<br />
| style="text-align: center; background:yellow" | '''beer'''<br />
| style="text-align: center; background:yellow" | '''fats/ oils'''<br />
| style="text-align: center; background:yellow" | '''chocolate/ cacao/ coffee'''<br />
| style="text-align: center; background:yellow" | '''starch/ potatoes/ grain mill products'''<br />
| style="text-align: center; background:yellow" | '''bread/ biscuits/ cakes'''<br />
| style="text-align: center; background:yellow" | '''wine/ beverage'''<br />
| style="text-align: center; background:yellow" | '''meat'''<br />
| style="text-align: center; background:yellow" | '''fish'''<br />
| style="text-align: center; background:yellow" | '''aroma'''<br />
| style="text-align: center; background:yellow" | '''baby food'''<br />
| style="text-align: center; background:rgb(240, 240, 240)" | '''solar integration'''<br />
| style="text-align: center; background:rgb(240, 240, 240)" | '''emerging technologies process intensification'''<br />
| style="text-align: center; background:rgb(240, 240, 240)" | '''heat integration'''<br />
|-<br />
| style="background:orange" | '''Unit Operations'''<br />
| style="background:orange" | '''Typical processes'''<br />
| [[Information about milk products|INFO]]<br />
| [[Information about fruits & vegetables|INFO]]<br />
| [[Information about sugar|INFO]]<br />
| [[Information about beer|INFO]]<br />
| [[Information about fats & oils|INFO]]<br />
| [[Information about chocolate, cacao & coffee production|INFO]]<br />
| [[Information about starch, potatoes & grain milled production|INFO]]<br />
| [[Information about bread, biscuits & cakes production|INFO]]<br />
| [[Information about wine & beverages production|INFO]]<br />
| [[Information about meat production|INFO]]<br />
| [[Information about fish aroma|INFO]]<br />
| [[Information about aroma production|INFO]]<br />
| INFO<br />
| [[Solar integration scheme|INFO]]<br />
| [[Emerging technologies| ]][[Emerging technologies & Process intensification|INFO]] [[process intensification| ]]<br />
| [[Information about heat integration|INFO]]<br />
|-<br />
| rowspan="3" style="background:#EECC22" | [[Cleaning in food industry|'''CLEANING''']]<br />
| [[Cleaning of bottles and cases in food industry|Cleaning of bottles and cases]]<br />
| [[Cleaning of bottles and cases for milk products|x]]<br />
| [[Cleaning of bottles and cases in vegetables production|x]]<br />
| <br />
| [[Cleaning of bottles and cases in beer production|x]]<br />
| [[Cleaning of bottles and cases for fats & oils production|x]]<br />
| <br />
| <br />
| [[Cleaning of bottles and cases for bread, Biscuits & cakes |x]]<br />
| [[Cleaning of bottles and cases in wine & beverages production|x]]<br />
| [[Cleaning of bottles and cases in meat production|x]]<br />
| [[Cleaning of bottles and cases in fish production|x]]<br />
| <br />
| <br />
| [[Cleaning of bottles and cases with solar integration|x]]<br />
| [[Cleaning of bottles and cases with emerging technologies process intensification|x]]<br />
| <br />
|-<br />
| [[Washing products in food industry|Washing products]]<br />
| [[Washing products in milk production| x]]<br />
| [[Washing in fruits & vegetables production|x]]<br />
| [[Cleaning & washing in sugar industry|x]]<br />
| <br />
| [[Cleaning & washing in fats & oils production|x]]<br />
| <br />
| [[Cleaning & washing in starch,potatoes & grain mill products|x]]<br />
| [[Cleaning and washing in bread ,biscuits & cakes |x]]<br />
| [[Cleaning and washing in wine & beverages production|x]]<br />
| [[Cleaning & washing in meat production|x]]<br />
| <br />
| <br />
| <br />
| [[Cleaning & washing in solar integration production|x]]<br />
| [[Cleaning and washing with emerging technologies process intensification|x]]<br />
| [[Cleaning & washing in heat integration production|x]]<br />
|-<br />
| [[Cleaning of production halls and equipment in food industry|Cleaning of production halls and equipment]]<br />
| [[Cleaning of production halls and equipment in dairies|x]]<br />
| [[Cleaning of production halls and equipment in fruit & vegetables production|x]]<br />
| [[Cleaning & washing in sugar industry|x]]<br />
| [[Cleaning of production halls and equipment in beer production|x]]<br />
| [[Cleaning & washing of production halls and equipment in fats & oils production|x]]<br />
| [[Cleaning & washing in chocolate, cacao & coffee production|x]]<br />
| [[Cleaning of production halls and equipment in starch, potatoes & grain mill products|x]]<br />
| [[Cleaning of production halls and equipment in bread, biscuits & cakes|x]]<br />
| [[Cleaning of production halls and equipment in wine & beverages production|x]]<br />
| [[Cleaning of production halls and equipment in meat production|x]]<br />
| <br />
| <br />
| <br />
| [[Cleaning of production halls and equipment with solar integration|x]]<br />
| [[Cleaning of production halls and equipment with emerging technologies process intensification|x]]<br />
| [[Cleaning of production halls and equipment with heat integration|x]]<br />
|-<br />
| style="background:#EECC22" | [[Drying in food industry|'''DRYING''']]<br />
| Drying<br />
| [[Drying in dairies|x]]<br />
| [[Drying in vegetables production|x]]<br />
| [[Drying in sugar production|x]]<br />
| <br />
| [[Drying in fats & oils production|x]]<br />
| [[Drying in chocolate, cacao & coffee production|x]]<br />
| [[Drying in starch, potatoes and grain mill production|x]]<br />
| [[Drying in bread, biscuits & cakes production|x]]<br />
| [[Drying in wine & beverage production|x]]<br />
| [[Drying in meat processing|x]]<br />
| [[Drying in fish processing|x]]<br />
| <br />
| [[Drying in baby food|x]]<br />
| [[Drying with solar integration|x]]<br />
| [[Drying in emerging technologies process intensification|x]]<br />
| [[Drying with heat integration|x]]<br />
|-<br />
| rowspan="3" style="background:#EECC22" | [[Evaporation & distillation in food industry|'''EVAPORATION AND DISTILLATION''']]<br />
| [[Evaporation in food industry|Evaporation]]<br />
| [[Evaporation for milk products|x]]<br />
| [[Evaporation in vegetable production|x]]<br />
| [[Evaporation in sugar production|x]]<br />
| [[Evaporation in beer production|x]]<br />
| [[Evaporation in fats & oils production|x]]<br />
| [[Evaporation in chocolate, cacao and coffee production|x]]<br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| [[Evaporation in baby food|x]]<br />
| [[Evaporation with solar integration |x]]<br />
| <br />
| [[Evaporation with heat integration|x]]<br />
|-<br />
| [[Distillation in food industry|Distillation]]<br />
| <br />
| <br />
| <br />
| [[Distillation in beer production|x]]<br />
| [[Distillation in fats & oils production|x]]<br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| [[Distillation in aroma production|x]]<br />
| <br />
| [[Distillation with solar integration |x]]<br />
| [[Distillation with emerging technologies process intensification|x]]<br />
| [[Distillation with heat integration|x]]<br />
|-<br />
| [[Deodorization|Deodorization]]<br />
| <br />
| <br />
| <br />
| <br />
| [[Deodorization in fats & oils production|x]]<br />
| [[Deodorization in chocolate, cacao & coffee production|x]]<br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| [[Deodorization with solar integration |x]]<br />
| [[Deodorization with emerging technologies process intensification|x]]<br />
| <br />
|-<br />
| style="background:#EECC22" | [[Blanching in food industry|'''BLANCHING''']]<br />
| Blanching<br />
| <br />
| [[Blanching in vegetable production|x]]<br />
| <br />
| <br />
| <br />
| <br />
| [[Blanching in starch, potatoes and grain mill production|x]]<br />
| <br />
| <br />
| [[Blanching in meat production | x]]<br />
| <br />
| <br />
| <br />
| [[Blanching with solar integration |x]]<br />
| [[Blanching with emerging technologies process intensification|x]]<br />
| [[Blanching in heat integration|x]]<br />
|-<br />
| style="background:#EECC22" | [[Pasteurization in food industry|'''PASTEURIZATION''']]<br />
| Pasteurization<br />
| [[Pasteurization in dairies|x]]<br />
| [[Pasteurization in vegetable production|x]]<br />
| <br />
| [[Pasteurization in beer production|x]]<br />
| <br />
| <br />
| <br />
|[[Pasteurization in bread , biscuits and cakes|x]] <br />
|[[Pasteurization in wine & beverage production|x]]<br />
| <br />
| <br />
| <br />
| [[Pasteurization in baby food|x]]<br />
| [[Pasteurization with solar integration |x]]<br />
| [[Pasteurization with emerging technologies process intensification|x]] <br />
| [[Pasteurization with heat integration|x]]<br />
|-<br />
| style="background:#EECC22" | [[Sterilization in food industry|'''STERILIZATION''']]<br />
| Sterilization<br />
| [[Sterilization in Dairies|x]]<br />
| [[Sterilization in vegetable production|x]]<br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| [[Sterilization in wine & beverage production|x]]<br />
| <br />
| <br />
| <br />
| <br />
|[[Sterilization with solar integration |x]] <br />
| [[Sterilization in emerging technologies process intensification|x]]<br />
|[[Sterilization with heat integration|x]]<br />
|-<br />
| style="background:#EECC22" | [[Cooking in food industry|'''COOKING''']]<br />
| Cooking and boiling<br />
| <br />
| [[Cooking & boiling in vegetable production|x]]<br />
| <br />
| [[Cooking & boiling in beer production|x]]<br />
| <br />
| [[Cooking & boiling in chocolate, cacao & coffee production|x]]<br />
| [[Cooking & boiling in starch, potatoes & grain mill production|x]]<br />
| [[Cooking & boiling in bread , biscuits and cakes|x]]<br />
| <br />
| [[Cooking & boiling in meat production|x]]<br />
| [[Cooking & boiling in fish production|x]]<br />
| <br />
| <br />
| [[Cooking & boiling with solar integration |x]]<br />
| [[Cooking & boiling with emerging technologies process intensification|x]]<br />
| [[Cooking & boiling with heat integration|x]]<br />
|-<br />
| rowspan="4" style="background:#EECC22" | [[Other process heating in food industry|'''OTHER PROCESS HEATING''']]<br />
| [[Pre-heating in food industry|Pre-heating and Process Water]]<br />
| [[Pre-heating in dairies|x]]<br />
| [[Pre-heating in vegetable production|x]]<br />
| <br />
| [[Pre-heating in beer production|x]]<br />
| <br />
| <br />
| <br />
| [[Pre-heating in bread , biscuits and cakes|x]]<br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| [[Pre-heating in heat integration|x]]<br />
|-<br />
| [[Soaking in food industry|Soaking]]<br />
| [[Soaking in diaries| ]]<br />
| [[Soaking in vegetable production|x]]<br />
| <br />
| [[Soaking in beer production|x]]<br />
| <br />
| [[Soaking in chocolate, cacao & coffee production|x]]<br />
| <br />
| <br />
| <br />
| [[Soaking in meat production|x]]<br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
|-<br />
| [[Thawing in food industry|Thawing]]<br />
| [[Thawing in diaries|x]]<br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| [[Thawing in meat production|x]]<br />
| [[Thawing in fish production|x]]<br />
| <br />
| <br />
| <br />
| [[Thawing with emerging technologies process intensification|x]]<br />
| <br />
|-<br />
| [[Peeling in food industry|Peeling]]<br />
| [[Peeling in diaries | x]]<br />
| [[Peeling in vegetable production|x]]<br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| [[Peeling in meat production|x]]<br />
| <br />
| <br />
| <br />
| <br />
| [[Peeling with emerging technologies process intensification|x]]<br />
| [[Peeling in heat integration|x]]<br />
|-<br />
| style="background:#EECC22" | [[General process heating in food industry|'''GENERAL PROCESS HEATING''']]<br />
| [[Boiler feed-water preheating in food industry|Boiler feed-water preheating]]<br />
| [[Boiler feed-water preheating in dairies|x]]<br />
| [[Boiler feed-water preheating in vegetable production|x]]<br />
| [[Boiler feed-water preheating in sugar production|x]]<br />
| [[Boiler feed-water preheating in beer production|x]]<br />
| [[Boiler feed-water preheating in fats/oils production|x]]<br />
| [[Boiler feed-water preheating in chocolate/cacao/coffee|x]]<br />
| [[Boiler feed-water preheating in starch/potatoes/ grain mill production|x]]<br />
| [[Boiler feed-water preheating in bread , biscuits and cakes|x]]<br />
| [[Boiler feed-water preheating in wine/beverage production|x]] <br />
| [[Boiler feed-water preheating in meat|x]]<br />
| [[Boiler feed-water preheating in fish production |x]]<br />
| [[Boiler feed-water preheating in aroma production|x]]<br />
| [[Boiler feed-water preheating in baby food production|x]]<br />
| [[Boiler feed-water preheating in solar integration|x]]<br />
| <br />
| [[Boiler feed-water preheating in food industry|x]]<br />
|-<br />
| style="background:#EECC22" | [[Heating of production halls in food industry|'''HEATING OF PRODUCTION HALLS''']]<br />
| Heating of production halls<br />
| [[Heating of production halls in milk production|x]]<br />
| [[Heating of production halls in fruits/vegetables/herbs production|x]]<br />
| [[Heating of production halls in sugar production|x]]<br />
| [[Heating of production halls in beer production|x]]<br />
| [[Heating of production halls in fats/oils production|x]]<br />
| [[Heating of production halls in chocolate/cacao/coffee|x]]<br />
| [[Heating of production halls in starch/potatoes/ grain mill production|x]]<br />
| [[Heating of production halls in bread, biscuits and cakes|x]]<br />
| [[Heating of production halls in wine/beverage production|x]]<br />
| [[Heating of production halls in meat production |x]]<br />
| [[Heating of production halls in fish production |x]]<br />
| [[Heating of production halls in aroma production|x]]<br />
| [[Heating of production halls in baby food production|x]]<br />
| [[Heating of production halls with solar integration|x]]<br />
| <br />
| [[Heating of production halls with heat integration|x]]<br />
|-<br />
| style="background:#EECC22" | [[Cooling of production halls in food industry|'''COOLING OF PRODUCTION HALLS''']]<br />
| Cooling of production halls<br />
| [[Cooling of production halls in dairies|x]]<br />
| [[Cooling of production halls in vegetable production|x]]<br />
| [[Cooling of production halls in sugar industry|x]]<br />
| [[Cooling of production halls in beer production|x]]<br />
| [[Cooling of production halls in fats & oils production|x]]<br />
| [[Cooling of production halls in chocolate/cacao/coffee production|x]]<br />
| [[Cooling of production halls in starch, potatoes & grain mill production|x]]<br />
| [[Cooling of production halls in bread , biscuits and cakes|x]]<br />
| [[Cooling of production halls in wine/beverage production|x]]<br />
| [[Cooling of production halls in meat production|x]]<br />
| [[Cooling of production halls in fish production|x]]<br />
| [[Cooling of production halls in aroma production|x]]<br />
| [[Cooling of production halls in baby food production|x]]<br />
| <br />
| <br />
| [[Cooling of production halls with heat integration|x]]<br />
|-<br />
| rowspan="2" style="background:#EECC22" | [[Cooling processes in food industry|'''COOLING PROCESSES''']]<br />
| [[Cooling, chilling and cold stabilization in food industry|Cooling, chilling and cold stabilization]]<br />
| [[Cooling, chilling and cold stabilization in dairies|x]]<br />
| [[Cooling, chilling and cold stabilization in vegetable production|x]]<br />
| [[Cooling, chilling and cold stabilization in sugar production|x]]<br />
| [[Cooling, chilling and cold stabilization in beer production|x]]<br />
| [[Cooling, chilling and cold stabilization in fats & oils production|x]]<br />
| [[Cooling, chilling and cold stabilization in chocolate, cacao & coffee production|x]]<br />
| [[Cooling, chilling and cold stabilization in starch, potatoes & grain mill production|x]]<br />
| [[Cooling, chilling and cold stabilization in bread , biscuits and cakes|x]]<br />
| [[Cooling,chilling and cold stabilization in wine & beverage production|x]]<br />
| [[Cooling, chilling and cold stabilization in meat production|x]]<br />
| [[Cooling, chilling and cold stabilization in fish production|x]]<br />
| <br />
| <br />
| [[Cooling, chilling and cold stabilization in solar integration|x]]<br />
| [[Cooling, chilling and cold stabilization in emerging technologies process intensification|x]]<br />
| [[Cooling, chilling and cold stabilization in heat integration |x]]<br />
|-<br />
| [[Ageing in food industry|Ageing]]<br />
| [[Ageing in dairies|x]]<br />
| <br />
| <br />
| [[Ageing in beer production|x]]<br />
| <br />
| <br />
| <br />
| [[Ageing in bread/biscuits/cakes production|x]]<br />
| [[Ageing in wine & beverage production|x]]<br />
| [[Ageing in meat production|x]]<br />
| [[Ageing in fish production|x]]<br />
| <br />
| <br />
| <br />
| <br />
| [[Ageing in heat integration|x]]<br />
|-<br />
| style="background:#EECC22" | [[Melting in food industry|'''MELTING''']]<br />
| Melting<br />
| [[Melting in diaries|x]]<br />
| <br />
| <br />
| <br />
| [[Melting in fats & oils production|x]]<br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| [[Melting with heat integration|x]]<br />
|-<br />
| style="background:#EECC22" | [[Extraction in food industry|'''EXTRACTION''']]<br />
| Extraction<br />
| <br />
| [[Extraction in in vegetable production|x]]<br />
| [[Extraction in sugar production|x]]<br />
| <br />
| [[Extraction in fats & oils production|x]]<br />
| [[Extraction in chocolate, cacao and coffee production|x]]<br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
|<br />
| <br />
| [[Extraction with heat integration|x]]<br />
|-<br />
| style="background:#EECC22" | [[Bleaching in food industry|'''BLEACHING''']]<br />
| Bleaching<br />
| <br />
| [[Blanching in vegetable production|x]]<br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
|<br />
| <br />
|[[Bleaching with heat integration|x]]<br />
|-<br />
| style="background:#EECC22" | [[Fermentation in food industry|'''FERMENTATION''']]<br />
| Fermentation<br />
| [[Fermentation in milk production|x]]<br />
| [[Fermentation in fruits & vegetables & herbs production| ]]<br />
| [[Fermentation in sugar production| ]]<br />
| [[Fermentation in beer production|x]]<br />
| [[Fermentation in fats & oils production| ]]<br />
| [[Fermentation in chocolate & cacao & coffee production| ]]<br />
| [[Fermentation in starch & potatoes & grain mill production| ]]<br />
| [[Fermentation in bread & biscuits & cakes production|x]]<br />
| [[Fermentation in wine & beverage production|x]]<br />
| [[Fermentation in meat production|x]]<br />
| [[Fermentation in fish production|x]]<br />
| [[Fermentation in aroma production| ]]<br />
| [[Fermentation in baby food production| ]]<br />
| <br />
| [[Fermentation in emerging technologies process intensification|x]]<br />
| <br />
|-<br />
| style="text-align: center; background:orange" | '''Temperaturelevel'''<br />
| style="text-align: center; background:orange" | <br />
| style="text-align: center; background:orange" | <br />
| style="text-align: center; background:orange" | <br />
| style="text-align: center; background:orange" | <br />
| style="text-align: center; background:orange" | <br />
| style="text-align: center; background:orange" | <br />
| style="text-align: center; background:orange" | <br />
| style="text-align: center; background:orange" | <br />
| style="text-align: center; background:orange" | <br />
| style="text-align: center; background:orange" | <br />
| style="text-align: center; background:orange" | <br />
| style="text-align: center; background:orange" | <br />
| style="text-align: center; background:orange" | <br />
| style="text-align: center; background:orange" |<br />
| style="text-align: center; background:orange" |<br />
| style="text-align: center; background:orange" | <br />
| colspan="4" style="text-align: center; background:orange" | <br />
|-<br />
| style="background: orange; text-align: center" | '''20-40°C'''<br />
| style="text-align: center" | <br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | <br />
| style="text-align: center" | x<br />
| style="text-align: center" | <br />
| style="text-align: center" | x<br />
| style="text-align: center" | <br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | <br />
| style="text-align: center" | <br />
| style="text-align: center" | <br />
| style="text-align: center" | <br />
| style="text-align: center" |<br />
| style="text-align: center" |<br />
| colspan="4" style="text-align: center" | <br />
|-<br />
| style="background: orange; text-align: center" | '''40-60°C'''<br />
| style="text-align: center" | <br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | <br />
| style="text-align: center" | x<br />
| style="text-align: center" | <br />
| style="text-align: center" | x<br />
| style="text-align: center" | <br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | <br />
| style="text-align: center" | x <br />
| style="text-align: center" | <br />
| style="text-align: center" |<br />
| style="text-align: center" |<br />
| colspan="4" style="text-align: center" | <br />
|-<br />
| style="background: orange; text-align: center" | '''60-80°C'''<br />
| style="text-align: center" | <br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | <br />
| style="text-align: center" | x <br />
| style="text-align: center" | <br />
| style="text-align: center" |<br />
| style="text-align: center" |<br />
| colspan="4" style="text-align: center" | <br />
|-<br />
| style="background: orange; text-align: center" | '''>80°C'''<br />
| style="text-align: center" | <br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | <br />
| style="text-align: center" | <br />
| style="text-align: center" | x <br />
| style="text-align: center" | <br />
| style="text-align: center" |<br />
| style="text-align: center" |<br />
| colspan="4" style="text-align: center" | <br/><br />
|-<br />
| <br/><br />
|-<br />
| style="background: yellow; text-align: center" | '''FIELDS OF ACTIVITY'''<br />
| style="background-color: yellow; text-align: center" | <br />
| style="background-color: yellow; text-align: center" | '''milk products'''<br />
| style="background-color: yellow; text-align: center" | '''fruits / vegetables / herbs'''<br />
| style="background-color: yellow; text-align: center" | '''sugar'''<br />
| style="background-color: yellow; text-align: center" | '''beer'''<br />
| style="background-color: yellow; text-align: center" | '''fats / oils'''<br />
| style="background-color: yellow; text-align: center" | '''chocolate / cacao / coffee'''<br />
| style="background-color: yellow; text-align: center" | '''starch / potatoes / grain mill products'''<br />
| style="background-color: yellow; text-align: center" | '''bread / biscuits / cakes'''<br />
| style="background-color: yellow; text-align: center" | '''wine / beverage'''<br />
| style="background-color: yellow; text-align: center" | '''meat'''<br />
| style="background-color: yellow; text-align: center" | '''fish'''<br />
| style="background-color: yellow; text-align: center" | '''aroma'''<br />
| style="background-color: yellow; text-align: center" | '''baby food'''<br />
|-<br />
| style="background: rgb(240, 240, 240); text-align: center" | Solar integration guidelines<br/><br />
| style="text-align: center" | [[Solar integration scheme|INFO]]<br/><br />
| style="text-align: center" | <br/> [[solar integration guidelines in milk production|x]]<br />
| style="text-align: center" | <br/>[[solar integration guidelines in fruits/vegetables/herbs production|x]]<br />
| style="text-align: center" | <br/>[[solar integration guidelines in sugar production|x]]<br />
| style="text-align: center" | <br/>[[solar integration guidelines in beer production|x]]<br />
| style="text-align: center" | <br/>[[solar integration guidelines in fats/oils production|x]]<br />
| style="text-align: center" | <br/>[[solar integration guidelines in chocolate/cacao/coffee production|x]]<br />
| style="text-align: center" | <br/>[[solar integration guidelines in starch/potatoes/grain mill production|x]]<br />
| style="text-align: center" | <br/>[[solar integration guidelines in bread/biscuits/cakes production|x]]<br />
| style="text-align: center" | <br/>[[solar integration guidelines in wine/beverage production |x]]<br />
| style="text-align: center" | <br/>[[solar integration guidelines in meat production|x]]<br />
| style="text-align: center" | <br/>[[solar integration guidelines in fish production|x]]<br />
| style="text-align: center" | <br/>[[solar integration guidelines in aroma production|x]]<br />
| style="text-align: center" | <br/>[[solar integration guidelines in baby food production|x]]<br />
|-<br />
| style="background: rgb(240, 240, 240); text-align: center" | Cleaner production<br/><br />
| style="text-align: center" |[[CP in food industry|INFO]]<br/><br />
| style="text-align: center" | <br/>[[Cleaner Production in Dairy Processing|x]] <br />
| style="text-align: center" | <br/>[[Cleaner Production in fruits/vegetables/herbs processing|x]]<br />
| style="text-align: center" | <br/>[[Cleaner Production in sugar processing|x]]<br />
| style="text-align: center" | <br/>[[Cleaner Production in beer processing|x]]<br />
| style="text-align: center" | <br/>[[Cleaner Production in fats/oils processing|x]]<br />
| style="text-align: center" | <br/>[[Cleaner Production in chocolate/cacao/coffee processing|x]]<br />
| style="text-align: center" | <br/>[[Cleaner Production in starch/potatoes/grain mill processing|x]]<br />
| style="text-align: center" | <br/>[[Cleaner Production in bread/biscuits/cakes processing|x]]<br />
| style="text-align: center" | <br/>[[Case study in alcohol processing|x]]<br />
| style="text-align: center" | <br/>[[Cleaner Production in Meat Processing|x]]<br />
| style="text-align: center" | <br/>[[Cleaner Production in Fish Processing|x]]<br />
| style="text-align: center" | <br/>[[Cleaner Production in aroma processing|x]]<br />
| style="text-align: center" | <br/>[[Cleaner Production in baby food processing|x]]<br />
|-<br />
| style="background: rgb(240, 240, 240); text-align: center" | Energy efficiency<br/><br />
| style="text-align: center" | INFO<br/> <br />
| style="text-align: center" | <br/> [[Energy efficiency in milk products|x]]<br />
| style="text-align: center" | <br/>[[Energy efficiency in fruits/vegetables/herbs|x]]<br />
| style="text-align: center" | <br/> [[Energy efficiency in sugar|x]]<br />
| style="text-align: center" | <br/> [[Energy efficiency in beer|x]]<br />
| style="text-align: center" | <br/> [[Energy efficiency in fats/oils|x]]<br />
| style="text-align: center" | <br/> [[Energy efficiency in chocolate/cacao/coffee|x]]<br />
| style="text-align: center" | <br/> [[Energy efficiency in starch/potatoes/ grain mill products|x]]<br />
| style="text-align: center" | <br/> [[Energy efficiency in bread/biscuits/cakes|x]]<br />
| style="text-align: center" | <br/> [[Energy efficiency in wine/beverage|x]]<br />
| style="text-align: center" | <br/> [[Energy efficiency in meat|x]]<br />
| style="text-align: center" | <br/> [[Energy efficiency in fish|x]]<br />
| style="text-align: center" | <br/> [[Energy efficiency in aroma|x]]<br />
| style="text-align: center" | <br/> [[Energy efficiency in baby food|x]]<br />
|-<br />
| style="background: rgb(240, 240, 240); text-align: center" | Biobased products<br/><br />
| style="text-align: center" | INFO<br/><br />
| style="text-align: center" | <br/>[[Biobased products in milk products|x]]<br />
| style="text-align: center" | <br/>[[Biobased products in fruits/vegetables/herbs|x]]<br />
| style="text-align: center" | <br/>[[Biobased products in sugar|x]]<br />
| style="text-align: center" | <br/>[[Biobased products in beer|x]]<br />
| style="text-align: center" | <br/>[[Biobased products in fats/oils|x]]<br />
| style="text-align: center" | <br/>[[Biobased products in chocolate/cacao/coffee|x]]<br />
| style="text-align: center" | <br/>[[Biobased products in starch/potatoes/grain mill products|x]]<br />
| style="text-align: center" | <br/>[[Biobased products in bread/biscuits/cakes|x]]<br />
| style="text-align: center" | <br/>[[Biobased products in wine/beverage|x]]<br />
| style="text-align: center" | <br/>[[Biobased products in meat|x]]<br />
| style="text-align: center" | <br/>[[Biobased products in fish|x]]<br />
| style="text-align: center" | <br/>[[Biobased products in aroma|x]]<br />
| style="text-align: center" | <br/>[[Biobased products in baby food|x]]<br />
|-<br />
| style="background: rgb(240, 240, 240); text-align: center" | Bioenergy<br/><br />
| style="text-align: center" | INFO<br/><br />
| style="text-align: center" | <br/> [[Bioenergy in milk production|x]]<br />
| style="text-align: center" | <br/>[[Bioenergy in fruits/vegetables/herbs production|x]]<br />
| style="text-align: center" | <br/>[[Bioenergy in sugar production|x]]<br />
| style="text-align: center" | <br/>[[Bioenergy in beer production|x]]<br />
| style="text-align: center" | <br/>[[Bioenergy in fats/oils production|x]]<br />
| style="text-align: center" | <br/>[[Bioenergy in chocolate/cacao/coffee production|x]]<br />
| style="text-align: center" | <br/>[[Bioenergy in starch/potatoes/grain mill production|x]]<br />
| style="text-align: center" | <br/>[[Bioenergy in bread/biscuits/cakes production|x]]<br />
| style="text-align: center" | <br/>[[Bioenergy in wine/beverage production|x]]<br />
| style="text-align: center" | <br/>[[Bioenergy in meat production|x]]<br />
| style="text-align: center" | <br/>[[Bioenergy in fish production|x]]<br />
| style="text-align: center" | <br/>[[Bioenergy in aroma production|x]]<br />
| style="text-align: center" | <br/>[[Bioenergy in baby food production|x]]<br />
|-<br />
| <br/><br />
|-<br />
| style="background: rgb(240, 240, 240); text-align: center" | Case studies<br/><br />
| style="text-align: center" | INFO<br/><br />
| style="text-align: center" | <br/> [[Case studies in milk products| x]]<br />
| style="text-align: center" | <br/>[[Case studies in fruits/vegetables/herbs| x]]<br />
| style="text-align: center" | <br/>[[Case studies in sugar| x]]<br />
| style="text-align: center" | <br/>[[Case studies in beer| x]]<br />
| style="text-align: center" | <br/>[[Case studies in fats/oils| x]]<br />
| style="text-align: center" | <br/>[[Case studies in chocolate/cacao/coffee| x]]<br />
| style="text-align: center" | <br/>[[Case studies in starch/potatoes/grain mill products| x]]<br />
| style="text-align: center" | <br/>[[Case studies in bread/biscuits/cakes| x]]<br />
| style="text-align: center" | <br/>[[Case studies in wine/beverage| x]]<br />
| style="text-align: center" | <br/>[[Case studies in meat| x]]<br />
| style="text-align: center" | <br/>[[Case studies in fish| x]]<br />
| style="text-align: center" | <br/>[[Case studies in aroma| x]]<br />
| style="text-align: center" | <br/>[[Case studies in baby food| x]]<br />
|-<br />
| <br/><br />
|-<br />
| style="background: rgb(240, 240, 240); text-align: center" | Branch concepts<br/><br />
| style="text-align: center" | [[Branch Concept|INFO]]<br/><br />
| style="text-align: center" | <br/>[http://www.green-foods.eu/greenfoods-branch-concept-2/ x]<br />
| style="text-align: center" | <br/>[http://www.green-foods.eu/greenfoods-branch-concept-2/ x]<br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/>[http://www.green-foods.eu/greenfoods-branch-concept-2/ x]<br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/>[http://www.green-foods.eu/greenfoods-branch-concept-2/ x]<br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/>[http://www.green-foods.eu/greenfoods-branch-concept-2/ x]<br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
|}<br />
<br />
<br />
Back to [[Greenfoods Wiki|Greenfoods Wiki]]<br />
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Back to [[EFFICIENCY FINDER|EFFICIENCY FINDER]]</div>Chip