Shelf Life

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(List of known novel technologies)
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See also [http://pinterest.com/deheij/food-how-it-s-made/ Food how it's made] on our pinterest page. [http://www.toptechnologytalks.nl www.toptechnologytalks.nl].
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Within this category an overview is presented of all technologies that enhance the shelf life of a product. There is a separation made between the technologies applied to a product, and the technologies used for surface decontamination. Lectures about new technologies can also be found on the website [http://www.toptechnologytalks.nl www.toptechnologytalks.nl]. How food is produced on a large scale can be seen at [http://pinterest.com/deheij/food-how-it-s-made/ Food how it's made]. Additionally we have created self-help tables around mild preservation per group of products. __NOTOC__
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== List of [[known novel technologies]] ==
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{| style="width:100%; background:#f5fffa;"
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# [[AMAP the future of  EMAP]]
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|<h2 style="margin:3px; background:#ffffff; font-size:100%; border:1px solid #a3bfb1; text-align:left; color:#000; padding:0.2em 0.4em;">'''[[self-help tables mild preservation | Self-help tables mild preservation ]]'''</h2>
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# [[Pascalisation (HPP)]]
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|}
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# [[PATS]] / HPP-sterilisatie
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# [[Pulsed Electric Field (PEF)]]
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# [[PurePulse - PEF 2.0]]
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# [[PureWave - RF 2.0]] / inpack RF-Sterilisation
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# [[Permaplus = Permachill & Permadry & AMAP]]
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# [[Ozone]]
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# [[Electrolyzed Oxidizing Water (EOW)]]
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# [[Pulsed (UV) Light]]
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# [[Cold plasma]]
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# [[Plasma activated water (PAW)]]
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== List of [[classical technologies]] ==
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== Shelf life elongation for foods  ==
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# beregeningsautoclaaf
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# continue onderwater pasteur
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# heet water pasteur
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# inline pasteurisatie van vloeistoffen.
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# lucht [[drogen]]
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# MAP / gasverpakkingen
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# over de toren
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# retort / autoclaaf
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# roken
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# stoomautoclaaf
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# stoompasteur
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Een basisoverzicht van bekende conserveermethodes is te vinden op [http://nl.wikipedia.org/wiki/Conserveertechniek wikipedia]. Dit Nederlandse overzicht is echter niet zo uitgebreid als de [http://en.wikipedia.org/wiki/Food_preservation Engelse versie van Wikipedia].
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{| class="wikitable"
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|-
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! Products !! No thermal load !! Low thermal load !! High thermal load 
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|- bgcolor=#C0C0C0
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||| || ||
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|-
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| '''Products with a relatively short shelf-life (chilled)''' || [[EMAP combined with online film perforation]] || [[Pulsed Electric Field (PEF) ]] || [[Microwave pasteurization]]
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|-
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| || [[AMAP the future of EMAP]] || Smoking || [[Radiofrequent pasteurization]]
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|-
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| || MAP || || [[Innovative Steam Injection (ISI)]]
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|-
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| || [[Permaplus = Permachill & Permadry & AMAP]] || || Inline pasteur
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|-
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| || [[Pascalisation (HPP)]] || ||
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|-
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| || [[PurePulse - PEF 2.0]] || ||
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|-
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| || [[UV-inline | Inline UV pasteur for liquids]] || ||
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|-
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| ||  [[Phages]] || ||
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|-
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| || [[Natural preservation]] || ||
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|-
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| || [[Pulsed (UV) Light]] || ||
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|- bgcolor=#C0C0C0
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||| || ||
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|-
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| '''Products with long shelf-life''' || Air [[drying]] || Smoking || [[Shaka]]
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|-
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| || [[Phages]] || [[PATS]] / HPP-sterilisation || [[Innovative Steam Injection (ISI)]]
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|-
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| || [[Natural preservation]] || [[PureWave - RF 2.0]] / inpack RF-Sterilisatie || [[Scraped Surface Heat Exchanger (SSHE)]]
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|-
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| || || || Autoclave
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|-
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| || || || Sprinkler style autoclave
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|-
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| || || || Steamautoclave
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|-
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| || || || Steampasteur
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|-
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| || || || Hot water pasteur
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|-
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| || || || Continued below water pasteur
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|-
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| || || || Inline pasteur
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|}
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[[category: Technologie Categorieën]]
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== Surface decontamination technologies ==
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{| class="wikitable"
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|-
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! Technology !! Physical / chemical decontamination !! Continue / batch !! Typical microbial inactivation
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|- bgcolor=#C0C0C0
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||| || ||
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|-
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| [[Cold plasma]] || Chemical || Continue and batch || Bacteria, moulds, viruses, spores, pathogens tested (''Salmonella, E. coli'')
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|-
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| [[Ozone]] || Chemical ||  Batch || Bacteria, moulds, viruses, yeasts, protozoa, pathogens tested (''Salmonella, E. coli, B. cereus, Legionella'')
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|-
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| [[Electrolyzed Oxidizing Water (EOW)]] || Chemical ||  Continue and batch || Microorganisms not specified, reductions of 6 log can be achieved if times in order of tents of minutes are used
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|-
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| [[Pulsed (UV) Light]] || Physical ||  Continue || Microorganisms not specified, reductions of 2 to 6 log can be achieved
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|-
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| [[Plasma activated water (PAW)]] || Chemical ||  Batch || Bacteria, moulds, viruses, prions, pathogens tested (''S. cerevisae, E. coli, Staph. epidermis, Staph. aureus, P. aeruginose'')
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|}
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A basic overview of known preservation technologies can be found also at [http://en.wikipedia.org/wiki/Food_preservation the English Wikipedia Food preservation].
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[[category: Technology]]

Revision as of 09:36, 17 March 2014

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