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MPTP-Dept ITP/Ifateta-PB12/11/2016
Purwiyatno Hariyadi/Isue Mutakhir Industri Pangan- New Tech ….. phariyadi.staff.ipb.ac.id/teaching
1
ITP 506Issue Mutakhir Industri Pangan
http://seafast.ipb.ac.id/academic-lectures/311-itp-506-isu-mutakhir-teknologi-pangan/
Purwiyatno Hariyadi/Isue Mutakhir Industri Pangan- new tech??MPTP – IPB
Current Issues & Development on
Food Technology/ Food Process Engineering
Purwiyatno Hariyadi
http://seafast.ipb.ac.id/academic-lectures/311-itp-506-isu-mutakhir-teknologi-pangan/
MPTP-Dept ITP/Ifateta-PB12/11/2016
Purwiyatno Hariyadi/Isue Mutakhir Industri Pangan- New Tech ….. phariyadi.staff.ipb.ac.id/teaching
2
Purwiyatno Hariyadi/Isue Mutakhir Industri Pangan- new tech??MPTP – IPB
What is Food Science/Food Technologyww
Food Science Food Science is the discipline in which biology, physical sciences, and engineering are used to study the nature of foods, the causes of their deterioration, and the principles underlying food processing.
Food TechnologyFood Technology is the application of food science to the selection, preservation, processing, packaging, distribution, and use of safe, nutritious, and wholesome food.
www,ift.org
Purwiyatno Hariyadi/Isue Mutakhir Industri Pangan- new tech??MPTP – IPB
What is Food (Process) Engineering?• Food engineering is a broad field that is
concerned with the application of engineering principles and concepts to the handling, manufacturing, processing and distribution of foods.
• This relatively new branch of engineering encompasses the knowledge required to design processes and systems for an efficient food chain extending from the producer to the consumer
• (R P Singh, Professor of Food Engineering, University of California at Davis)
MPTP-Dept ITP/Ifateta-PB12/11/2016
Purwiyatno Hariyadi/Isue Mutakhir Industri Pangan- New Tech ….. phariyadi.staff.ipb.ac.id/teaching
3
Purwiyatno Hariyadi/Isue Mutakhir Industri Pangan- new tech??MPTP – IPB
What is Food (Process) Engineering?
• Food process engineering is concerned with feasibility and practicality, that is, will something work and how much will it cost?
• Food engineers are educated to analyze, synthesize, design, and operate complex systems that manipulate mass, energy, and information to transform material and energy into useful form
• (Valentas, Levine and Clark, 1991).
Purwiyatno Hariyadi/Isue Mutakhir Industri Pangan- new tech??MPTP – IPB
• Memperpanjang keawetan (long shelf life)• Ketersediaan lebih lama • Mudah (convenience)• Penampakan lebih baik• Tekstur lebih baik• Flavor lebih baik• Gizi lebih baik• Aman - mikrobiologi, kimia, fisik, psikologis• ????
TUJUAN ????
Food Technology/Food Industry Providing better value of foods
MPTP-Dept ITP/Ifateta-PB12/11/2016
Purwiyatno Hariyadi/Isue Mutakhir Industri Pangan- New Tech ….. phariyadi.staff.ipb.ac.id/teaching
4
Purwiyatno Hariyadi/Isue Mutakhir Industri Pangan- new tech??MPTP – IPB
TUJUAN ????
Food Technology/Food Industry Providing better value of foods
Purwiyatno Hariyadi/Isue Mutakhir Industri Pangan- new tech??MPTP – IPB
TUJUAN ????
Food Technology Providing better value of foods
MPTP-Dept ITP/Ifateta-PB12/11/2016
Purwiyatno Hariyadi/Isue Mutakhir Industri Pangan- New Tech ….. phariyadi.staff.ipb.ac.id/teaching
5
Purwiyatno Hariyadi/Isue Mutakhir Industri Pangan- new tech??MPTP – IPB
Konsep (value) Industry? • Bahan mentah berkualitas rendahmutu rendah
penanganan sembarangan, dll
• Proses Pengolahan yang jeleksanitasi kurang baik
praktek pengolahan kurang baik, dll
• Pengemasan yang tidak baikpemilihan pengemas salah
proses pengemasan kurang baik, dll
• Penyimpanan/distribusi/ display kurang baik
pengendalian suhu tidak baikpengendalian kelembaban kurang
penanganan tidak baik, dll
TUJUAN ???? = f(banyak faktor)
Purwiyatno Hariyadi/Isue Mutakhir Industri Pangan- new tech??MPTP – IPB
Berbagai Food (Process) EngineeringUntuk Pengawetan• For better value of foods
• Pemanasan• Pendinginan• Pengeringan• Fermentasi• Pengaturan pH• Penambahan bahan
pengawet
MPTP-Dept ITP/Ifateta-PB12/11/2016
Purwiyatno Hariyadi/Isue Mutakhir Industri Pangan- New Tech ….. phariyadi.staff.ipb.ac.id/teaching
6
Purwiyatno Hariyadi/Isue Mutakhir Industri Pangan- new tech??MPTP – IPB
Berbagai Food (Process) EngineeringUntuk Pengawetan• For better value of foods
• Pemanasan Penemuan api
Pengolahan dengan suhu tinggi
Merupakan salah satu teknik pengawetan yang sangat populer
Purwiyatno Hariyadi/Isue Mutakhir Industri Pangan- new tech??MPTP – IPB
- memasak makanan/cooking-1810 : Nicholas Appert- ilmu pengawetan makanan
Appertization
PENGOLAHAN DENGAN SUHU TINGGI
MPTP-Dept ITP/Ifateta-PB12/11/2016
Purwiyatno Hariyadi/Isue Mutakhir Industri Pangan- New Tech ….. phariyadi.staff.ipb.ac.id/teaching
7
Purwiyatno Hariyadi/Isue Mutakhir Industri Pangan- new tech??MPTP – IPB
Makhluk hidup tidak dapat tumbuh pada lingkungan yang ekstrimMikroba akan mati jika lingkungan di sekitarnya tidak mendukungCara mengendalikan yang paling mudah adalah dengan mengatur suhu
Makhluk hidup tidak dapat tumbuh pada lingkungan yang ekstrimMikroba akan mati jika lingkungan di sekitarnya tidak mendukungCara mengendalikan yang paling mudah adalah dengan mengatur suhu
Mikroba penyebab kebusukan
Mikroba penyebab kebusukan
PENGOLAHAN DENGAN SUHU TINGGI
Purwiyatno Hariyadi/Isue Mutakhir Industri Pangan- new tech??MPTP – IPB
THERMAL STERILIZATION OF FOODS
CANNING : Conventional Heat processing/Sterilization
MPTP-Dept ITP/Ifateta-PB12/11/2016
Purwiyatno Hariyadi/Isue Mutakhir Industri Pangan- New Tech ….. phariyadi.staff.ipb.ac.id/teaching
8
Purwiyatno Hariyadi/Isue Mutakhir Industri Pangan- new tech??MPTP – IPB
Dasar Kinetika Optimasi Pengolahan Pangan dengan Panas
Dimana, N : kuantitas (jumlah/konsentrasi) substrat atau m.oN0 : kuantitas awalt : periode (lama) reaksiA : konstanta Arrhenius (faktor frekuensi)Ea : energi aktivasiR : konstanta gask : konstanta laju reaksiT : suhu mutlak (dalam K)
kNdtdN Pers. 1
t303,2
k-NlogNlog 0
Pers. 2
RT
-Ea
eAk Pers. 3
T
1
R2,303
Ea-A logklog Pers. 4
Purwiyatno Hariyadi/Isue Mutakhir Industri Pangan- new tech??MPTP – IPB
1/T
Log k
Kemiringan = -Ea1/R
1
Pengaruh suhu thd kecepatan reaksi ?
MPTP-Dept ITP/Ifateta-PB12/11/2016
Purwiyatno Hariyadi/Isue Mutakhir Industri Pangan- New Tech ….. phariyadi.staff.ipb.ac.id/teaching
9
Purwiyatno Hariyadi/Isue Mutakhir Industri Pangan- new tech??MPTP – IPB
Ketahanan berbagai komponen pangan terhadap suhu
Ingat : k ………..….> DEa
…………> Z
Komponen Nilai Z (oF) Nilai Ea (Kcal/mol) Nilai D121 (menit)
Vitamin 44 - 55 20 - 30 100 - 1000
Citarasa,tekstur, 45 - 80 10 - 30 5 - 500flavor
Sel vegetatif 8 - 12 100 - 120 0.002 - 0.02
Spora 12 - 22 53 - 83 0.1 - 5.0
Lund (1977)Lund (1977)
Purwiyatno Hariyadi/Isue Mutakhir Industri Pangan- new tech??MPTP – IPB
1/T
Log k
Kemiringan = -Ea1/R
1
Kemiringan = -Ea2/R; Ea1>Ea2
Pengaruh suhu thd kecepatan reaksi ?
MPTP-Dept ITP/Ifateta-PB12/11/2016
Purwiyatno Hariyadi/Isue Mutakhir Industri Pangan- New Tech ….. phariyadi.staff.ipb.ac.id/teaching
10
Purwiyatno Hariyadi/Isue Mutakhir Industri Pangan- new tech??MPTP – IPB
T1
Kurva Kematian Termal pada Suhu Konstant, T1
Bagaimana jika suhu pemanasan pada T2 >T1???
T2>T1
D1
D1
Semakin tinggi T .......> semakin kecil nilai DD=f(T)
KINETIKA
Purwiyatno Hariyadi/Isue Mutakhir Industri Pangan- new tech??MPTP – IPB
KINETIKA ............>D = f(T)
Nilai Z adalah perubahan suhu (T) yang diperlukan untuk mengubah nilai D sebesar 1 siklus log
Nilai Z = 18oF = ? oC
Secara empiris:
Z
T-121.1
0 10DD
Z
T-1.121
D
Dlog
0
MPTP-Dept ITP/Ifateta-PB12/11/2016
Purwiyatno Hariyadi/Isue Mutakhir Industri Pangan- New Tech ….. phariyadi.staff.ipb.ac.id/teaching
11
Purwiyatno Hariyadi/Isue Mutakhir Industri Pangan- new tech??MPTP – IPB
Suhu (oC)
0.00001
0.0001
0.001
0.01
0.1
1
10
100
1000
10000
0 50 100 150 200
Nila
i D(m
enit
)
B A
KINETIKA ............> 2 parameter kinetika
D dan Z .................> perlu selalu diketahui dua-duanya!
Misal Mikroba A mempunyai DA,250F = 0.5 menitMikroba B mempunyai DB,250F = 1 menitApa artinya?
ZA = 10oC; ZB = 20oC
Suhu (C) DA (menit) DB (Menit)
80.1 5000 10090.1 500
121.1 0.5 1131.1 0.05141.1 0.005 0.1151.1 0.0005161.1 0.00005 0.01
111.1 5101.1 50 10
DA=DB DA<DBDA>DB
Purwiyatno Hariyadi/Isue Mutakhir Industri Pangan- new tech??MPTP – IPB
KINETIKA ............> 2 parameter kinetika
MPTP-Dept ITP/Ifateta-PB12/11/2016
Purwiyatno Hariyadi/Isue Mutakhir Industri Pangan- New Tech ….. phariyadi.staff.ipb.ac.id/teaching
12
T LR detik menitFo
(=menit)
140 77.62471 3 0.05 3.881236
130 7.762471 30 0.5 3.881236
120 0.776247 300 5 3.881236
KINETIKA
Kesetaraan nilai Fo Acuan: Clostridium botulinum
D0 = 0.25 menitZ = 10 oC
KINETIKA
Kesetaraan nilai Fo Acuan: Clostridium botulinum READ
MPTP-Dept ITP/Ifateta-PB12/11/2016
Purwiyatno Hariyadi/Isue Mutakhir Industri Pangan- New Tech ….. phariyadi.staff.ipb.ac.id/teaching
13
Purwiyatno Hariyadi/Isue Mutakhir Industri Pangan- new tech??MPTP – IPB
Purwiyatno Hariyadi/Isue Mutakhir Industri Pangan- new tech??MPTP – IPB
Optimasi ProsesTermal
Suhu : Tinggi Waktu : Singkat
Syarat:Proses pindah panas
(pemanasan/pendinginan) dengan cepat
PengalenganKonvensional:- h, k rendah- pengaruh
bahan pengemas
Teknik/Kiat “BARU”
MPTP-Dept ITP/Ifateta-PB12/11/2016
Purwiyatno Hariyadi/Isue Mutakhir Industri Pangan- New Tech ….. phariyadi.staff.ipb.ac.id/teaching
14
Purwiyatno Hariyadi/Isue Mutakhir Industri Pangan- new tech??MPTP – IPB
Kiat-kiat baru:Teknik Sterilisasi/Pasteurisasi Mutakhir?
Arah
Proses sterilisasi yang sinambung: Aseptic Processing
Pemanasan LangsungSteam InjectionSteam Infusion
Di(electric) & Microwave heatingEtc :
http://www.fda.gov/Food/ScienceResearch/ResearchAreas/SafePracticesforFoodProcesses/ucm100158.htm
Pemanasan Tidak Langsung• Pemilihan dan optimasi HE
Purwiyatno Hariyadi/Isue Mutakhir Industri Pangan- new tech??MPTP – IPB
ASEPTIC THERMAL PROCESSING*)
*) diusahakan ada kuliah tamu : Tetrapak
MPTP-Dept ITP/Ifateta-PB12/11/2016
Purwiyatno Hariyadi/Isue Mutakhir Industri Pangan- New Tech ….. phariyadi.staff.ipb.ac.id/teaching
15
Purwiyatno Hariyadi/Isue Mutakhir Industri Pangan- new tech??MPTP – IPB
ASEPTIC THERMAL PROCESSING
KEUNTUNGAN:
• Proses sinambung
• Pemanasan dan pendinginan lebih cepat (tidak ada penghalang panas oleh pengemas)
• Lebih hemat energi
• Pilihan bahan pengemas lebih bervariasi
• “CIP”
Purwiyatno Hariyadi/Isue Mutakhir Industri Pangan- new tech??MPTP – IPB
PROFIL LAJU ALIRAN SHP: COLDEST POINT
ALIRAN LAMINAR, Re < 2100
Vmax = 2
ALIRAN TURBULEN, Re > 4000
Vmax = F (Re)
0.662(Re)log036.0V
V
max
82.0~V
v10000,Remax
v
MPTP-Dept ITP/Ifateta-PB12/11/2016
Purwiyatno Hariyadi/Isue Mutakhir Industri Pangan- New Tech ….. phariyadi.staff.ipb.ac.id/teaching
16
Purwiyatno Hariyadi/Isue Mutakhir Industri Pangan- new tech??MPTP – IPB
NON - NEWTONIAN ?
n3nn2n
G 2n31
nKvD
Re
drdV
K
Generalized Re
Untuk aliran laminar:
n31
n1
V
v
max
Purwiyatno Hariyadi/Isue Mutakhir Industri Pangan- new tech??MPTP – IPB
FDA: Perhitungan Proses Termal; letalitashanya didasarkan pada pemanasan pada Holding Tube
Sumber Air Dingin
Produk Mentah
Produk Steril
Holding Tube
SSHE
SSHE
Sumber Uap PanasPositive Displ. Pump
Tho
MPTP-Dept ITP/Ifateta-PB12/11/2016
Purwiyatno Hariyadi/Isue Mutakhir Industri Pangan- New Tech ….. phariyadi.staff.ipb.ac.id/teaching
17
Purwiyatno Hariyadi/Isue Mutakhir Industri Pangan- new tech??MPTP – IPB
LETALITAS:
v2
L
10
1
10
tF
Z
T250
Z
T250min
hoho
Tho = Suhu pada Holding Tube (diukur pada “outlet”)L = Panjang Holding Tube
Purwiyatno Hariyadi/Isue Mutakhir Industri Pangan- new tech??MPTP – IPB
ILUSTRASI
140oC
0 23Waktu (detik)
Diketahui: D121.1 = 1 menitZ = 10oC
Cek: Apakah kondisi sterisasi komersial telah tercapai? (Proses 12 D)
5 15
Jawab :Proses 12 D Fo = 12 D121.1
F0 = 12 menit
Sterilisasi komersial telah tercapai
menit12.9dt2.776
10140-121.1
10
dt10F0
ZT1.121
10
tF0
ho
min
MPTP-Dept ITP/Ifateta-PB12/11/2016
Purwiyatno Hariyadi/Isue Mutakhir Industri Pangan- New Tech ….. phariyadi.staff.ipb.ac.id/teaching
18
Purwiyatno Hariyadi/Isue Mutakhir Industri Pangan- new tech??MPTP – IPB
PEMANASAN LANGSUNG DENGAN CULINARY STEAM
• STEAM INJECTION• STEAM INFUSION
Rule of Thumb Pengenceran 10% Formulasi Evaporasi
+ Low initial cost Pemanasan sangat cepat (instaneously!) Pergerakan minimum Keperluan ruang minimum No moving part
– PengenceranCulinary Steam: Boiler?
Pengendalian “Boiler Chemical”Sulit Pengendalian T: aspek Trial & Erros
Purwiyatno Hariyadi/Isue Mutakhir Industri Pangan- new tech??MPTP – IPB
MPTP-Dept ITP/Ifateta-PB12/11/2016
Purwiyatno Hariyadi/Isue Mutakhir Industri Pangan- New Tech ….. phariyadi.staff.ipb.ac.id/teaching
19
Purwiyatno Hariyadi/Isue Mutakhir Industri Pangan- new tech??MPTP – IPB
Trend ofAlternative Food Processing Technologies
…… ift’s report
http://www.fda.gov/Food/ScienceResearch/ResearchAreas/SafePracticesforFoodProce
sses/ucm100158.htm
Purwiyatno Hariyadi/Isue Mutakhir Industri Pangan- new tech??MPTP – IPB
MPTP-Dept ITP/Ifateta-PB12/11/2016
Purwiyatno Hariyadi/Isue Mutakhir Industri Pangan- New Tech ….. phariyadi.staff.ipb.ac.id/teaching
20
Purwiyatno Hariyadi/Isue Mutakhir Industri Pangan- new tech??MPTP – IPB
Purwiyatno Hariyadi/Isue Mutakhir Industri Pangan- new tech??MPTP – IPB
http://www.fda.gov/Food/ScienceResearch/ResearchAreas/SafePracticesforFoodProcesses/ucm100158.htm
MPTP-Dept ITP/Ifateta-PB12/11/2016
Purwiyatno Hariyadi/Isue Mutakhir Industri Pangan- New Tech ….. phariyadi.staff.ipb.ac.id/teaching
21
Purwiyatno Hariyadi/Isue Mutakhir Industri Pangan- new tech??MPTP – IPB
Alternative Food Processing Technologies
• Microwave and Radio Frequency
• Ohmic and Inductive Heating
• High Pressure Processing
• Pulsed Electric Field
• High Voltage Arc Discharge
• Pulsed Light
• Ultraviolet Light
• Ultrasound
• X-Rays
http://www.fda.gov/Food/ScienceResearch/ResearchAreas/SafePracticesforFoodProcesses/ucm100158.htm
Purwiyatno Hariyadi/Isue Mutakhir Industri Pangan- new tech??MPTP – IPB
MPTP-Dept ITP/Ifateta-PB12/11/2016
Purwiyatno Hariyadi/Isue Mutakhir Industri Pangan- New Tech ….. phariyadi.staff.ipb.ac.id/teaching
22
Purwiyatno Hariyadi/Isue Mutakhir Industri Pangan- new tech??MPTP – IPB
Purwiyatno Hariyadi/Isue Mutakhir Industri Pangan- new tech??MPTP – IPB
MPTP-Dept ITP/Ifateta-PB12/11/2016
Purwiyatno Hariyadi/Isue Mutakhir Industri Pangan- New Tech ….. phariyadi.staff.ipb.ac.id/teaching
23
Purwiyatno Hariyadi/Isue Mutakhir Industri Pangan- new tech??MPTP – IPB
Berpeluangmengganggu
proseskomunikasi
Gelombang mikroBerdekatan danTumpang tindihDengan kisaran
Gelombang radio
Penggunaan MWperlu diaturoleh badanyang berwenang,
Mis. Di AS : Federal Communication Commissionmemperbolehkan pemakaian 4 frekuensi MW :22150, 5800, 2450 dan 915 MHzPaling banyak : 915 dan 2450 MHz
Inggris : 915 dan 2450 MHz Jerman : 27,12; 433,92 dan 2450 MHzEropa Timur: 2375 MHz
PENGGUNAAN GEL MIKRO (MICROWAVE/MW)UNTUK KEPERLUAN INDUSTRI :
Purwiyatno Hariyadi/Isue Mutakhir Industri Pangan- new tech??MPTP – IPB
dipantulkan oleh metal diserap (diubah menjadi panas) oleh dielektrik : internal heating
(Molecular friction).
PEMANASAN DIELEKTRIK (& GEL MIKRO)
Generator(Oscilator)
+/-
+/-
Bahanpangan
H H
H H
O
O
-
++++
-
++
“Perub.Orientasipolarisasi”
Ionicdisplacement
MPTP-Dept ITP/Ifateta-PB12/11/2016
Purwiyatno Hariyadi/Isue Mutakhir Industri Pangan- New Tech ….. phariyadi.staff.ipb.ac.id/teaching
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Purwiyatno Hariyadi/Isue Mutakhir Industri Pangan- new tech??MPTP – IPB
Listrik Panas Konversi Energi
P = 2o)( ’) tan E2fP = 5.56x10-13 (’) tan E2f
P = jumlah panas yang diproduksi per satuan volume [=] W/m3
o= permitivity of free space’ = konstanta dielektrik
(sifat fisik bahan yang berhubungandengan polaritas atau dipole)
= loss angleE = kekuatan medan listrik [=] volts/mf = frekuensi (hz, s-1)’ tan = ’’ = loss factor
Purwiyatno Hariyadi/Isue Mutakhir Industri Pangan- new tech??MPTP – IPB
LOSS FACTOR
” = f (SUHU, FREKUENSI)
-20 0 20 40 600
5
10
15
20
25
30
35
-20 20 40 600
20
40
60
80
100
120
140
160 450 MHz
900 MHz
2700 MHz
SUHU (oC)
MashedPotatoes
Cookedcarrots
H2O
SUHU (oC)
MPTP-Dept ITP/Ifateta-PB12/11/2016
Purwiyatno Hariyadi/Isue Mutakhir Industri Pangan- New Tech ….. phariyadi.staff.ipb.ac.id/teaching
25
Purwiyatno Hariyadi/Isue Mutakhir Industri Pangan- new tech??MPTP – IPB
DAYA PENETRASI GEL MIKRO = d
tanδε'2π
λd o
o = panjang gelombang
Kedalaman penetrasi, d[=] cm
Kadar air ’ 915 MHz 2450 MHz
tinggi 15 8,4 3,1sedang 4 11,7 4,4rendah 1,5 22,1 8,2
Purwiyatno Hariyadi/Isue Mutakhir Industri Pangan- new tech??MPTP – IPB
PENINGKATAN SUHU DALAM PRODUK
Jumlah panas yang diperlukanuntuk meningkatkan suhu produk sebesar T
Q = mc TQ = VcT atau T= Q/Vcdimana V = volume
Jumlah panas yang diproduksi oleh pemanasan gel mikro :Q = PVtQ = (5.56 x 10-13 ” E2 f)Vt
Jadi, T = 5.56 x 10-13
untuk pemanasan gel mikro yang sama,
”
cE2 f t
T = ”
c= f (Komponen bahan pangan)
homogenitas pemanasan = homogenitas bahan pangan
MPTP-Dept ITP/Ifateta-PB12/11/2016
Purwiyatno Hariyadi/Isue Mutakhir Industri Pangan- New Tech ….. phariyadi.staff.ipb.ac.id/teaching
26
Purwiyatno Hariyadi/Isue Mutakhir Industri Pangan- new tech??MPTP – IPB
Konfigurasi sistem sterilisasi/pasteurisasi dgn pemanasandielektrik dan gelombang mikro
MW Generator
WaveguideTreatmentChamber
Conveyor belt
MW generator (magnetron) : merubah energi listrik menjadi gel. MikroWaveguide : memfocuskan pancaran m.w (terowongan dari tabung Al)Treatment chamber: ruang tertutup/terlindung oleh logam
Purwiyatno Hariyadi/Isue Mutakhir Industri Pangan- new tech??MPTP – IPB
KARAKTERISTIK PEMANASAN GEL MIKRO
• Memanaskan daerah yang mengandung air• Pemanasan berlangsung cepat• Tidak menyebabkan “gosong”pada permukaan• Mudah/Praktis
APLIKASI SPESIFIK PEMANASAN GEL. MIKRO :
• Cocok untuk mengeringkan bahan setengah keringContoh :
Pasta- waktu pengeringan turun dari 8 jam menjadi 90 menit- jumlah bakteri 15 kali lebih kecil- tidak mengalami case hardening
Biji-bijian : terutama untuk Benih- meningkatkan laju germinasi
Mengeringkan bagian dalam (tanpa overcooked dipermukaan)
MPTP-Dept ITP/Ifateta-PB12/11/2016
Purwiyatno Hariyadi/Isue Mutakhir Industri Pangan- New Tech ….. phariyadi.staff.ipb.ac.id/teaching
27
Purwiyatno Hariyadi/Isue Mutakhir Industri Pangan- new tech??MPTP – IPB
APLIKASI PEMANASAN GEL. MIKRO (UMUM):
•Rumah tangga : microwave oven
•KomersialPemanasan tanpa merubah sifat-sifat dasar produk :
thawing & defrosing (tempering)
Pemanasan dengan merubah sifat-sifat dasar produk :Pengembangan adonan & pemangganganPemblansiran buah/sayuran : inativasi enzimPemasakan (cooking)Roasting (untuk kacang-kacangan)
Pengeringan : Dehidrasi pada tekanan normalDehidrasi pada tekanan vakum
Inaktivasi Mikroba :Sterilisasi & Pasteurisasi (kurang sukses ! :
masih dalam penelitian!)
Purwiyatno Hariyadi/Isue Mutakhir Industri Pangan- new tech??MPTP – IPB
APLIKASI PEMANASAN GEL. MIKRO PADA PROSES PEMANGGANGAN
Utama : ~ membantu proses pengeringan lanjut
Proses pemanggangan dimulai dengan oven tradisional (mengg. udara panas) :
Efektif untuk produk dengan kadar air tinggi
Dengan semakin menurunnya kadar air :efektifitas oven menuruncase hardening?!
Pengeringan/pemanggangan selanjutnya : oven gel. Mikromengeringkan bag dalam (tanpa “overcooked” di permukaan)
MPTP-Dept ITP/Ifateta-PB12/11/2016
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Purwiyatno Hariyadi/Isue Mutakhir Industri Pangan- new tech??MPTP – IPB
APLIKASI PEMANASAN GEL. MIKRO PADA PROSES THAWING :
Konduktivitas panas air < konduktivitas panas esProses pencairan : menurunkan proses pindah panas
Loss factor air > loss factor es
Proses pencairan : menaikan kadar air dan loss factor>>mempercepat proses pemanasan
Problem : Pada bahan baku yang ukuran besar- proses pencairan tidak seragam- mengakibatkan overcooked pada bagian ttt
Purwiyatno Hariyadi/Isue Mutakhir Industri Pangan- new tech??MPTP – IPB
APLIKASI PEMANASAN GEL. MIKRO PADA PROSES DEFROSTING :
Menaikan suhu produk beku: -20oC menjadi -3oC
Untuk daging dan mentega mempermudah penanganan (slicing)
Minimum overcooked
Cepat : ....................> daging dapat didefrost selama 10 menit (tradisional: beberapa hari pada cold room)
Minimum perubahan phase Minimum drip loss (kehilangan karena penetesan)
Mutu meningkat: lebih higienik, lebih cepat, dapat dilakukan di dalam box (pengemas)
Ruang yang diperlukan sedikit
Ekonomis
MPTP-Dept ITP/Ifateta-PB12/11/2016
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Purwiyatno Hariyadi/Isue Mutakhir Industri Pangan- new tech??MPTP – IPB
APLIKASI PEMANASAN GEL. MIKRO PADA PROSES DEHIDRASI :
VS. PEMANASAN TRADISIONAL/UDARA PANAS :
Pindah panas turun : thermal conductivity turun pada bahan pangan kering
Semakin lama waktu pengeringan mutu sensori dan mutu gizi turun
Oksidasi tinggi : mengakibatkan warna dan vitamin menurun. Untuk produk dengan kadar pufa tinggi, terjadi ketengikan
Case hardening : perubahan karakteristik permukaan>> keras, susah ditembus oleh panas/uap air (kualitas produk menurun)
Purwiyatno Hariyadi/Isue Mutakhir Industri Pangan- new tech??MPTP – IPB
Memanaskan bahan dari dalam :
Tidak ada masalah ttg konduktivitas panas
Tidak memanaskan udara : mrengurangi ksidasi rendah
Tidak terjadi case hardening
(pindah massa/uap air .........> lancar)
Umumnya dipakai untuk mengeringkan semi/partly dried foods,
dimana gel. Mikro akan tetap memanaskan daerah yang masih
basah, tanpa mempengaruhi daerah/bagian yang sudah kering.
Mahal
APLIKASI PEMANASAN GEL. MIKRO PADA PROSES DEHIDRASI :
VS. PEMANASAN GELOMBANG MIKRO :
MPTP-Dept ITP/Ifateta-PB12/11/2016
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Purwiyatno Hariyadi/Isue Mutakhir Industri Pangan- new tech??MPTP – IPB
APLIKASI PEMANASAN GEL. MIKRO : LAIN-LAIN
Masih dalam taraf penelitian:
Blansir, Pasteurisasi, Sterilisasi
PENGARUH GELOMBANG MIKRO TERHADAP BAHAN PANGAN :
tidak ada pengaruh langsung pada mikroorganisme waktu proses menurun retensi gizi lebih baik (prinsip HTST)
Purwiyatno Hariyadi/Isue Mutakhir Industri Pangan- new tech??MPTP – IPB
PEMANASAN OHMIC
S PowerSupply
BAHAN
elektroda
P : laju jumlah panas yang diproduksi per satuan volume (W.m-3)
E : kekuatan medan listrik (Volt cm-1)ke : konduktivitas listrik (ohm-1/m, S/m)I : densitas arus listrik (amps/m2)R : tahanan listrik (ohm-1)
P = I2R
- kecepatan pemanasan tergantung pada nilai ke bahan pangan- ke bahan pangan =f(kadar air, garam ionik dan asam)- ke bahan pangan cair >> ke bahan padat- minyak dan lemak mempunyai nilai ke sangat rendah
P = I2ke-1
I = keEL-1
MPTP-Dept ITP/Ifateta-PB12/11/2016
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Purwiyatno Hariyadi/Isue Mutakhir Industri Pangan- new tech??MPTP – IPB
r
Arah perambatan panas, Q
22
0 R
r1
4k
PrTT
2
PrQ(r)
Kenaikan suhu maksimum
Kenaikan suhu rata-rata
4k
PRTT
2
omax
8k
PRTT
2
0
k = konduktivitas panas
Purwiyatno Hariyadi/Isue Mutakhir Industri Pangan- new tech??MPTP – IPB
Contoh :Sebuah bahan berbentuk silinder dengan diameter 2R dan panjang L. Berapa voltase (E) yang perlu diberikan supaya terjadi peningkatan suhu di pusat bahan sebesar (Tmax-T0)oC, dimana suhu awal = T0.
Jawab :Gunakan persamaan peningkatan suhu
)T(TTTk
k
R
L2E
Jadi,
0max00e
k
k
4L
RE
k4k
RLEk
TT e2
22
e
22
e
0max
L
EkI,
k4k
RITT e
e
22
0max
4k
PRTT
2
0max
MPTP-Dept ITP/Ifateta-PB12/11/2016
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Purwiyatno Hariyadi/Isue Mutakhir Industri Pangan- new tech??MPTP – IPB
PERBANDINGAN ANTARA PEMANASAN GEL MIKRO DAN OHMIC
Kriteria Pemanasan PemanasanGel Mikro Ohmic
Konduktivitas listrik 0.25-4 0.005-1.2(siemen/m)
Generasi Panas untukmedan listrik 20 V/m 1-16 0.02-5(W/cm3)
Kenaikan suhu 0.25-4* 0.004-1.2*(oC/sec)
* kenaikan suhu di permukaan kaleng pada proses pemanasanretort adalah sekitar 0.2oC/sec
Purwiyatno Hariyadi/Isue Mutakhir Industri Pangan- new tech??MPTP – IPB
Vs PEMANASAN OHMIC & GELOMBANG MIKRO
Mirip dengan pemanasan gel. Mikro :
Konversi enegi listrik menjadi energi panas
Penetrasi panas/daya penetrasi : tidak terbatas
Suhu dalam bahan pangan merata (T 0)
Tidak perlu “pengadukan”
Cocok untuk memanaskan bahan pangan cair dgn partikulat :
sop dll.
MPTP-Dept ITP/Ifateta-PB12/11/2016
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Purwiyatno Hariyadi/Isue Mutakhir Industri Pangan- new tech??MPTP – IPB
Purwiyatno Hariyadi/Isue Mutakhir Industri Pangan- new tech??MPTP – IPB
Bahan nilai ke (s/m)
Air murni (25oC) 5,7x10-6
Asam sulfat (25oC) 1
kentang(19oC) 0.037wortel (19oC) 0,041kacang kapri (19oC) 0.17daging sapi (19oC) 0,42Larutan pati (5,5%, 19oC)
+ garam 0.2% 0,34+ garam 0,55% 1,3+ garam 2% 4,3
Nilai konduktivitas listrik beberapa bahan
MPTP-Dept ITP/Ifateta-PB12/11/2016
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Purwiyatno Hariyadi/Isue Mutakhir Industri Pangan- new tech??MPTP – IPB
Purwiyatno Hariyadi/Isue Mutakhir Industri Pangan- new tech??MPTP – IPB
Elektroda 4
Elektroda 3
Elektroda 2
Elektroda 1
Elektroda 1 Elektroda 2
KONFIGURASI SISTEM PEMANAS OHMIC
MPTP-Dept ITP/Ifateta-PB12/11/2016
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Purwiyatno Hariyadi/Isue Mutakhir Industri Pangan- new tech??MPTP – IPB
Purwiyatno Hariyadi/Isue Mutakhir Industri Pangan- new tech??MPTP – IPB
MPTP-Dept ITP/Ifateta-PB12/11/2016
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Purwiyatno Hariyadi/Isue Mutakhir Industri Pangan- new tech??MPTP – IPB
(Ultra) high pressure processing
High hydrostatic pressure
Purwiyatno Hariyadi/Isue Mutakhir Industri Pangan- new tech??MPTP – IPB
Historical Timeline
1895 H. Royer uses high pressure to kill bacteria.
1899 Bert H. Hite at the West Virginia Agricultural Experimental Station examined pressure effects on milk, meat, fruits and vegetables.
1914 P. W. Bridgman coagulated egg albumen under high pressure.
1990 First commercial products like fruit juices, jams, fruit toppings and tenderized meats introduced in Japan.
1995 Orange juice commercialized in France.
1997 Market introduction of guacamole in the US and sliced cooked ham in Spain.
1999 Oysters introduced in the US.
2000 Range of salsas launched in the US market.
High hydrostatic pressure
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Purwiyatno Hariyadi/Isue Mutakhir Industri Pangan- new tech??MPTP – IPB
• Foods "pasteurized" by HHP undergo pressures of up to 80,000 psi at or near ambient temperatures (under 45°C).
• Under these conditions, HHP is effective in inactivating most vegetative pathogens commonly found in the foods.
• Commercially available HHP-processed products in Europe and Asia include juices, jams, jellies, meat and yogurts.
• Consumers in this country can buy HPP-processed guacamole and oysters.
High hydrostatic pressure
Purwiyatno Hariyadi/Isue Mutakhir Industri Pangan- new tech??MPTP – IPB
• There is significant commercial interest in development of other products.
• Food processed by HHP reportedly has better retention of flavor, texture, color, and nutrients.
• The processing cost is slightly higher (two to three cents per pound) than for conventional processes.
High hydrostatic pressure
MPTP-Dept ITP/Ifateta-PB12/11/2016
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Purwiyatno Hariyadi/Isue Mutakhir Industri Pangan- new tech??MPTP – IPB
Two elephants balanced on a piston with a cross section of a dime will create a pressure of 400 Mega Pascal (Mpa). This is approximately 60,000 pounds per square inch.
High hydrostatic pressureHow High ??
Purwiyatno Hariyadi/Isue Mutakhir Industri Pangan- new tech??MPTP – IPB
• High Pressure can kill microorganisms by interrupting with their cellular function without the use of heat that can damage the taste, texture, and nutritional value of the food.
High hydrostatic pressure
MPTP-Dept ITP/Ifateta-PB12/11/2016
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Purwiyatno Hariyadi/Isue Mutakhir Industri Pangan- new tech??MPTP – IPB
• The "mechanism" of high-pressure based bacteria kill is low energy and does not promote the formation of new chemical compounds, "radiolytic" by-products, or free-radicals.
• Vitamins, texture and flavor are basically unchanged.
• For example, enzymes can remain active in high pressure produced orange juice.
High hydrostatic pressure
Purwiyatno Hariyadi/Isue Mutakhir Industri Pangan- new tech??MPTP – IPB
• This 35-liter high-pressure batch unit from Flow International can process up to 700 lbs. an hour and is designed for prepackaged products such as bottled juices.
• Units with capacities up to 300 liters are available.
• Food scientists are optimistic about hydrostatic pressure's ability to extend shelf life and produce safe food.
High hydrostatic pressure............ the system
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Purwiyatno Hariyadi/Isue Mutakhir Industri Pangan- new tech??MPTP – IPB
High hydrostatic pressure............ the system
Purwiyatno Hariyadi/Isue Mutakhir Industri Pangan- new tech??MPTP – IPB
Industrial High Pressure Food ProcessorsComplete systems are offered for bulk and in container processes.
High hydrostatic pressure
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Purwiyatno Hariyadi/Isue Mutakhir Industri Pangan- new tech??MPTP – IPB
Preservation
Elimination or substantial reduction of spoilage microorganisms and enzymes for shelf life extension of refrigerated food products with superior sensory quality, e.g. juices, jams, guacamole, salsa, meat & dairy products, seafood (commercialized)
Acidified and low-acid shelf-stable products (under development)
Applications for High Pressure Processing are found in the areas of...
High hydrostatic pressure
Purwiyatno Hariyadi/Isue Mutakhir Industri Pangan- new tech??MPTP – IPB
Food safetyElimination of pathogens: e.g. Listeria in meat products, Salmonella in eggs and poultry, Vibrio in oysters
Hypotheses for vegetative cell inactivation...
- denaturation of proteins and enzymes
- damage of DNA replication & transcription
- solidification of membrane (phospho)lipids
- breakage of bio-membranes (cell leakage)
Spores are very resistant to pressure, but can be destroyed by combining pressure with elevated temperatures
Applications for High Pressure Processing are found in the areas of...
High hydrostatic pressure
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• Juice tests have shown that food pathogens such as salmonella and E.coli 0157:H7 can be effectively destroyed without changing the fruit juice's fresh, natural characteristics.
• A pressure exposure of 80,000 psi for 30 seconds can achieve a 3-5 log reduction of all of the pathogens of concern in fresh juice
Fruit Juice treated with HHP
Applications for High Pressure Processing are found in the areas of...
High hydrostatic pressure
Purwiyatno Hariyadi/Isue Mutakhir Industri Pangan- new tech??MPTP – IPB
• Another example of food safety is the destruction of Vibrio bacteria in raw oysters without destroying the raw feel and taste of the oyster.
• A pressure of 200 to 300 MPa for 5 to 15 minutes at 25C inactivated : · Vibrio parahaemolyticus ATCC 17803, · Vibrio vulnificus ATCC 27562, · Vibrio choleare ATCC 14035, · Vibrio choleare non-O:1 ATCC 14547, · Vibrio hollisae ATCC 33564· Vibrio mimicus ATCC 33653(from: "D. Berlin, D. Herson, D. Hicks, and D. Hoover; Applied and Environmental Microbiology, June 1999“)
Oyster treated by HHP
Applications for High Pressure Processing are found in the areas of...
High hydrostatic pressure
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Purwiyatno Hariyadi/Isue Mutakhir Industri Pangan- new tech??MPTP – IPB
Pressure shucked raw clams. Pressure not only destroys the vibrio family of bacteria that can be found in shellfish, but also detaches the meat from the shell, saving labor and increasing production efficiency.
Oyster treated by HHP
Applications for High Pressure Processing are found in the areas of...
High hydrostatic pressure
Purwiyatno Hariyadi/Isue Mutakhir Industri Pangan- new tech??MPTP – IPB
Styrofoam cup subjected to 40,000 psi, sliced ham, and fruit pack (with juice) subjected to 80,000 psi.
Applications for High Pressure Processing are found in the areas of...
High hydrostatic pressure
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Texturization
As an alternative to heat processing texturization can be accomplished by exposing protein (e.g. egg, whey, soy) and hydrocolloid (e.g. pectin, starch) solutions to hydrostatic pressure. The resulting gels are characterized by uniquely different textures.
Applications for High Pressure Processing are found in the areas of...
High hydrostatic pressure
Purwiyatno Hariyadi/Isue Mutakhir Industri Pangan- new tech??MPTP – IPB
Heat-sensitive compounds
HPP offers the unique potential to stabilize products with heat-sensitive components (e.g. flavors, nutrients, biologically active compounds).
Biotechnology
Specific enzymes can be activated under pressure leading to enhanced reaction rates and shorter process times.
Applications for High Pressure Processing are found in the areas of...
High hydrostatic pressure
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Purwiyatno Hariyadi/Isue Mutakhir Industri Pangan- new tech??MPTP – IPB
Guacamole & SalsasAvomex (Keller, TX)
Commercial High-Pressure Processed productsmarketed in Japan, Europe and the United States
High hydrostatic pressure
Purwiyatno Hariyadi/Isue Mutakhir Industri Pangan- new tech??MPTP – IPB
Commercial High-Pressure Processed productsmarketed in Japan, Europe and the United States
High hydrostatic pressure
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Purwiyatno Hariyadi/Isue Mutakhir Industri Pangan- new tech??MPTP – IPB
Jams & Fruit Toppings
(Japan)
Commercial High-Pressure Processed productsmarketed in Japan, Europe and the United States
High hydrostatic pressure
Purwiyatno Hariyadi/Isue Mutakhir Industri Pangan- new tech??MPTP – IPB
ULTI / PAMPRYL (Groupe PERNOD-RICARD) - France freshey squeezed fruit juice Fresh pressed
ESPUNA - Spain –sliced cooked ham
High hydrostatic pressureExamples of products commercialised in Europe and treated on HYPERBAR installations supplied by ACB
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Figure. Change in inactivation of Zygosaccharomyces bailii with pressure.
Note that 345 MPa = 50,000 psi. (Enrique Palou, GRA, BSysE Dept., WSU)
Effect of pressure is very similar to the effect of temperature in thermal processes
High hydrostatic pressure
Purwiyatno Hariyadi/Isue Mutakhir Industri Pangan- new tech??MPTP – IPB
Thermally-assisted high-pressure lifts quality of shelf-stable foods
Process Variables for Optimum Quality
Tempera-ture
Pressure Products
90°C 700 MPaMain meal entrees, meats, pasta dishes, most vegetables, sauces, cheese, soups, stews, flavored milk drinks
80°C 830 MPa Whole potatoes, most vegetables
70°C 1,000 MPa All potato products, all vegetables, seafood
60°C 1,240 MPa Eggs, milk
Source: Richard S. Meyer, PhD, Washington Farms, Inc.
High hydrostatic pressure
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Purwiyatno Hariyadi/Isue Mutakhir Industri Pangan- new tech??MPTP – IPB
Two things must be done.
1. First, develop the kinetic information necessary to file a petition with the FDA and USDA. To do that, we have to select the most heat and pressure-resistant strain of Clostridium botulinum.
2. Second, we need commercial-size, inexpensive high-pressure vessels.
What's needed to commercialize UHP for sterilizing shelf-stable products?
Thermally-assisted high-pressure lifts quality of shelf-stable foods
High hydrostatic pressure
Purwiyatno Hariyadi/Isue Mutakhir Industri Pangan- new tech??MPTP – IPB
ITP 506Issue Mutakhir Industri Pangan
http://phariyadi.staff.ipb.ac.id/teaching/
http://seafast.ipb.ac.id/academic-lectures/311-itp-506-isu-mutakhir-teknologi-pangan/