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  • Pengawetan 1

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    Shofli Yazid Khoirul Roziqin
    30 просмотров12 страниц
    This document discusses emerging food preservation technologies and trends in consumer requirements. It notes that major consumer trends include demands for more convenience, higher quality, and products that are fresher, more natural, and nutritionally healthier. The food industry is responding through innovation in food processing, including milder processing methods, fewer chemical additives, and use of natural preservation systems. New and emerging preservation technologies discussed include high hydrostatic pressure, ultrasonic heat and pressure combinations, pulsed electric fields, irradiation, antimicrobial plant extracts, and bacteriocins. High pressure processing in particular can inactivate pathogens like Listeria and Salmonella while preserving quality attributes from enzymes.

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    This document discusses emerging food preservation technologies and trends in consumer requirements. It notes that major consumer trends include demands for more convenience, higher quality, and products that are fresher, more natural, and nutritionally healthier. The food industry is responding through innovation in food processing, including milder processing methods, fewer chemical additives, and use of natural preservation systems. New and emerging preservation technologies discussed include high hydrostatic pressure, ultrasonic heat and pressure combinations, pulsed electric fields, irradiation, antimicrobial plant extracts, and bacteriocins. High pressure processing in particular can inactivate pathogens like Listeria and Salmonella while preserving quality attributes from enzymes.

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    © All Rights Reserved
    Скачайте в формате PPTX, PDF, TXT или читайте онлайн в Scribd
    Отметить как неприемлемый контент
    30 просмотров12 страниц

    Pengawetan 1

    Загружено:

    Shofli Yazid Khoirul Roziqin
    This document discusses emerging food preservation technologies and trends in consumer requirements. It notes that major consumer trends include demands for more convenience, higher quality, and products that are fresher, more natural, and nutritionally healthier. The food industry is responding through innovation in food processing, including milder processing methods, fewer chemical additives, and use of natural preservation systems. New and emerging preservation technologies discussed include high hydrostatic pressure, ultrasonic heat and pressure combinations, pulsed electric fields, irradiation, antimicrobial plant extracts, and bacteriocins. High pressure processing in particular can inactivate pathogens like Listeria and Salmonella while preserving quality attributes from enzymes.

    Авторское право:

    © All Rights Reserved
    Скачайте в формате PPTX, PDF, TXT или читайте онлайн в Scribd
    Отметить как неприемлемый контент
    из 12

    PANGAN

    RUSAK
    PENGAWETAN
    Fisika TEKNOLOGI
    Kimia PENGAWETAN
    mikrobiologis

    AMAN;
    Merubah TREND INNOVASI??
    sifat KONSUMEN
    EMERGING TECNOLOGIES IN
    FOOD PRESERVATION AND
    PROCESSING
    HARUS LAKU !! “CONSUMER TREND”

    CONSUMER
    Punya keunggulan
    TREND
    Kualitas konsisten
    Aman dikonsumsi
    Ketersediaan terjamin

    PRODUCTS

    3 INNOVATION
    DEPT. R&D, /INNOVATION

    INNOVATE: Nqtural, fresh, low sugar, fat, salt


    MAKE CHANGE
    INTRODUCE NEW THINGS
    MAJOR TRENDS IN CONSUMER REQUIREMENT

     More convenience
    shelf life
    storage
    preparation for consumption
     Higher quality
    fresher
    more natural
    nutritionally healthier
    minimally package
    safer

     REACTION OF THE FOOD INDUSTRY ?


    FOOD INDUSTRY
     innovation in food processing

     Milder processing
    minimal over heating, less intensive heating
     Fewer additives
    less used of chemical preservative
     Increased use of combination or hurdle technologies
     Evaluation and use of naturally occuring preservation
    system
     Reduction in level of salt, fat, sugar
     Reduced, environmentally friendly packaging
     More attention to elimination of food poisoning
    microorganisms from the most often contaminated
    foods
    EXISTING TECHNOLOGIES

     Lowered temperature( chilling, frozen)


     Lowered water activity
     Lowered pH
     Vaccum packaging
     Modified atmosfeer
     Addition of preservative
     Heating (pasteurization, sterilization)
    NEW AND EMERGING
    TECNOLOGIES
    1.HIGH HIDROSTATIC PRESSURE
    2. CoMBINED ULTRASONIC,, HEAT AND PRESSURE
    3. HIGH VOLTAGE GRADIENT PULSES
    4. ELECTRON BEAM AND GAMMA IRRADIATION
    5. LASER AND INHERENT LIGHT PULSES
    6. HIGH MAGNETIC FIELD PULSES
    7. PLANT DEREVED ANTIMICROBIAL
    8 BACTERIOLYTIC ANDOTHER ENZYMES (Lysozyme,Lactoperoxidase)
    9. Non enzymatic polypeptide ( nisin, pediocine,other bacteriosin)
    HIGH HYDROSTATIC PRESSURE: umumnya sel vegetatifmati pada
    tekanan 400 – 600 Mpa ( 4000 sd 6000 atmosfer. Spora lebih
    atahanbiasanya hanya untuk pangan dengan pH rendah, spora
    bukan masalah.
    MANOTHERMOSONIKASI: utk mengurangispora bakteri yg tahan
    panas.
    HIGH VOLTAGE ELECTRIC PULSES: mempengaruhi membran sitoplasma
    RADIASI IONISASI
    GELOMBNG SINAR INTENSITAS TINGGI:ultravioletirradiation
    MEDAN MAGNET INTENSITAS TINGGI: mempengaruhi
    membranfluidity system transport
    HIGH HIDROSTATIC PRESSURE

     Listeria pada produk daging, Salmonella pada produk ungags,


    Vibrio pada kerang. Mikrobai pathogen pada jus jerukSalmonell
    dan E. coli
     Endospora gram positif tahan HHP
     Enzim tidak mengalami inaktivasi pencoklatan tetap terjadi

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