1、食品非熱加工技術(shù)進(jìn)展主要內(nèi)容1、食品加工發(fā)展趨勢2、高靜壓加工技術(shù)3、脈沖電場加工技術(shù)4、超聲波加工技術(shù)1、我國食品工業(yè)總產(chǎn)值、我國食品工業(yè)總產(chǎn)值 2012年食品工業(yè)總產(chǎn)值達(dá)9.0萬億。規(guī)劃2015年突破10萬億（2013年預(yù)計要突破，2015年預(yù)計12.3萬億）。 2009年全國共有食品生產(chǎn)加工企業(yè)44.8萬家。規(guī)模以上企業(yè)3.37萬家（2012），從業(yè)人員644.91萬人(2011),產(chǎn)品市場占有率為72%，產(chǎn)量和銷售收入占主導(dǎo)地位；規(guī)模以下、10人以上企業(yè)6.9萬家，產(chǎn)品市場占有率為18.7%；10人以下小企業(yè)小作坊35.3萬家，產(chǎn)品市場占有率為9.3%。我國農(nóng)業(yè)從業(yè)人員3.48億(20

2、06),比重逐年下降。 yearGross output Value(trillion Yuan RMB)20052.120062.520073.020084.220094.920105.8201510.02、 指食品支出金額在消費性總支出金額中所占的比例。這是國際上通用的衡量居民生活水平高低的一項重要指標(biāo)，比例在59%以上為貧困，50-59%為溫飽，40-50%為小康，40%以下為富裕。 我國居民從溫飽到小康向富裕發(fā)展我國居民從溫飽到小康向富裕發(fā)展 。城鎮(zhèn)居民家庭農(nóng)村居民家庭差距200536.745.58.8200635.843.07.2200736.343.16.8200837.943.7

3、5.8200936.541.04.5201035.741.15.4201136.340.44.1201236.240.34.1201335.037.72.72005-2011年我國城鄉(xiāng)居民恩格爾系數(shù)（年我國城鄉(xiāng)居民恩格爾系數(shù)（%）價格：價廉物美新鮮：生鮮食品生鮮食品：蔬菜（生菜、洋蔥、沙拉等）、水果、鮮橙汁，生魚片、牡蠣、蝦等；微加工食品微加工食品：半熟制品（烤牛肉、魚片，雞蛋等）；冷藏保質(zhì)期短的加工冷藏保質(zhì)期短的加工食品食品：消毒奶、乳酸菌奶、奶酪、臘腸、冷卻肉及其制品、鮮切凈菜等。安全：有害微生物、農(nóng)藥、獸藥、化肥等控制，QS、 GAP 、GMP、GVP、SSOP、HACCP品質(zhì)：感官、營

4、養(yǎng)品質(zhì)，ISO方便化：旅游方便、餐桌方便、廚房方便品種多樣化和系列化：不同消費者差異化需求服務(wù)：有效的消費者相應(yīng)系統(tǒng)構(gòu)建（ECR）、跟蹤與溯源系統(tǒng)、召回系統(tǒng)善待食用動物：食用動物標(biāo)準(zhǔn)規(guī)范養(yǎng)殖、奶牛的自動化養(yǎng)殖與取奶系統(tǒng)兒童未來：嬰幼兒、兒童健康食品傳統(tǒng)與種族：市場國際化道德：無公害、綠色、有機(jī)食品循環(huán)、環(huán)境可持續(xù)：廢棄物有效利用與處理，包裝物回收再利用 3、消費者的關(guān)心、消費者的關(guān)心消費者的關(guān)心、要求越來越多，越苛刻消費者的關(guān)心、要求越來越多，越苛刻! !食品要求食品要求食品本身食品商品產(chǎn)品要求是什么？心理要求哪里、如何 生產(chǎn)的？安全符合標(biāo)準(zhǔn)營養(yǎng)感感官官生產(chǎn)背景倫理擔(dān)保要求誰？認(rèn)證溯源產(chǎn)品/包

5、裝系統(tǒng)要求包裝功能與美學(xué)信息方便產(chǎn)品/營銷系統(tǒng)要求銷售渠道價格食品加工技術(shù)？食品人類的要求？食品功能？食品質(zhì)量？ 腌制、糖漬：以保藏為目的以調(diào)味為目的干燥：熱風(fēng)干燥微波干燥冷凍干燥罐藏：高溫殺菌高溫瞬時殺菌無菌罐裝冷殺菌冷凍：慢凍速凍超速凍結(jié)（玻璃態(tài)） 柵欄技術(shù)：各種加工保藏技術(shù)科學(xué)地有機(jī)結(jié)合，確保食品的安全高質(zhì)量。營養(yǎng)功能感官功能保健功能運(yùn)載功能A dynamic model of food quality消費者需求安全性能營養(yǎng)性能感官性能功能性能美學(xué)性能倫理性能方便性能理化特性機(jī)械特性微生物特性基因特性生產(chǎn)背景特性從田野到餐桌性能由特征決定需求由性能滿足特征由過程條件決定國外高新技術(shù)應(yīng)用情

6、況： 發(fā)達(dá)國家在許多農(nóng)產(chǎn)品加工和食品工業(yè)中廣泛應(yīng)用高新技術(shù)，90%以上的商品都是采用高新技術(shù)的手段來完成的。 如計算機(jī)圖象處理、生物工程、擠壓成型、微電子、生化檢測、遠(yuǎn)紅外、輻射和化學(xué)保鮮、超高壓加工、脈沖電場處理、冷凍干燥、微波、超聲波、無菌冷包裝等技術(shù)。 這些技術(shù)的應(yīng)用確保了食品的基本屬性、營養(yǎng)品質(zhì)和安全性，并使食品的色、香、味、形得到了完美的表達(dá)。NONTHERMAL NOVEL FOODPROCESSING TECHNOLOGIESGoal of Novel Technologies for Foods: -Fresh-like products-Less additives-High

7、 quality-Less thermal damageNutritious quality foodReasonable costNONTHERMAL NOVEL FOODPROCESSING TECHNOLOGIES - High hydrostatic pressure - Pulsed electric fields - High Powered Ultrasonics-Arc discharge-Ultraviolet-Oscillating magnetic fields-Light Pulses - Irradiation(Electron beam/X-ray) -| Chem

8、icals (Ozone, Carbon Dioxide, High Pressure Carbon Dioxide ) - Combined methods, etc.Emerging of some physical technologiesPulsed electric fields 1s=1MHzMicrowave( water vibration)915 MHz or 2450MHzInfrared heatingEnhancing food processing by PEFUltrasonic wave (20 kHz)IrradiationUltraviolet sterili

9、zationEmerging Technologies: Around the world（1）超高壓處理技術(shù)）超高壓處理技術(shù)High Pressure Processing 超高壓殺菌技術(shù)是將食品放入液體介質(zhì)中，即將食品原料充填到柔軟容器中密封，再將其投入到高壓裝置中高壓處理，加1001000MPa的壓力一段時間后，使酶、蛋白質(zhì)、淀粉等生物高分子物質(zhì)失活，變性及糊化變性及糊化，同時殺滅食品中的微生物的過程。變?nèi)葑內(nèi)荻ㄈ荻ㄈ軵asteurization using 400 - 600 MPa at room temperature for a few minutes in industry r

10、eality.Fresh-like quality attributesPasteurized shelf stable high acid foods (pH value less than 4.5)Pasteurized low acid food products (pH value more than 4.5)HPP加工食品的技術(shù)優(yōu)勢(1) 引起食品成分非共價鍵(氫鍵、離子鍵和疏水鍵等)的破壞或形成，使食品中的酶、蛋白質(zhì)、淀粉等生物高分子物質(zhì)分別失活、變性和糊化，對共價鍵幾乎沒有影響； (2) 受壓均勻，無剪切作用，不受形體影響；(3) 響應(yīng)速度快，升壓、降壓時間短；(4) 加工溫度較

11、低（ non-thermal）(5) 抑制 DNA復(fù)制、轉(zhuǎn)錄，破壞細(xì)胞功能，殺死食品中的細(xì)菌等微生物，達(dá)到食品滅菌、保藏目的。(6) 保持天然的高品質(zhì)： fresh flavor, good color, high nutrients retention, labile components preserved, minimal effect on texture, (7) 節(jié)能Disadvantages: -Some enzymes are very pressure-resistant. -Only limited effect on spores!幾個單位之間的換算關(guān)系如下：1 atm

12、（大氣壓）=1 bar （巴）=14.5 psi （磅/平方英寸）=750 torr （托）=100 kPa （千帕）=0.1MPa （兆帕）。 高壓與微生物 Substantial count reductions (4 log10 units) of most vegetative microorganisms are realised when a pressure treatment of 400600 MPa at room temperature is applied.未受壓 受壓受壓細(xì)胞的通透性變化234567802468101214Time (min)Log survivors

13、 (CFU/g)80C, D=6.8min90C, D=2.3min100C, D=0.7minHP (900MPa) destruction kinetics of C. sporogenes PA 3679 in ground beef80oC, D=6.8min90oC, D=2.3min100oC, D=0.7min高壓與蛋白質(zhì)、酶活性oligomer (4o)monomer (3o)molten globule (2o)unfolded (1o)aggregationpressureatm P1 2 kbar 10 kbar 3 5 kbareffects on covalent b

14、onds (0o) 30 kbar受壓蛋白質(zhì)的構(gòu)象變化高壓與淀粉的糊化高壓與淀粉的糊化Fig.1 Wheat starch suspensions (5% w/w, x 400) native (a), 15 min at 500 MPa,20C (b), 15 min at 0,1 MPa, 90C (c).SEM of normal maize starch (left) and waxy maize starch (right): control ( top), pressurized at 690MPa in 1:1water:starch(v/w)for 5 min (bottom)

15、 Rice starch Gelatinisation超高壓500MPa15min處理Heating CKPressure effects on water properties Fig: Phase diagram, volume change and latent heat of H2O- Up to 200 MPa the phase diagram of water shows a strong depression of the freezing point with increasing pressure. At 200 MPa and -20C water is still li

16、quid.Pressure-Shift Freezing (PSF) 高壓的使用利于過冷狀態(tài)的形成,并且促進(jìn)均勻而快速的晶核化過程和增長過程,及生成了更小的晶體。從微觀的角度來看,由于很小體積的冰晶體的形成而使得對細(xì)胞的破壞程度減到最小,并且大大提高了食品質(zhì)量 Some Potential Application of HHP in Food1.Antimicrobial ApplicationTo destroy microbial cells at lower pressure range(2) To destroy bacterial spores at higher pressure

17、range(3) To germinate bacterial spores at lower pressure(4) To prevent microbial growth in unfrozen food2.Novel product developmentTo produce fruit and vegetable products with natural taste(2) To improve color of fruit products and egg yolk(3) To facilitate gelation of proteins and starch without he

18、at3.Improved food processing(1) To tenderize meat;(2) to enhance cheese ripening;(3) to open valves of shellfish;(4) to inactivate undesirable food enzymes;(4) to thaw frozen food rapidly;(5) to store food unfrozen at -20;(5)to inactivate allergens and tozins HPP HPP技術(shù)工業(yè)化的一個關(guān)鍵問題技術(shù)工業(yè)化的一個關(guān)鍵問題 降低降低HPPH

19、PP工作壓力工作壓力 相對降低投資與運(yùn)行成本相對降低投資與運(yùn)行成本 相對提高設(shè)備運(yùn)行安全與可靠性相對提高設(shè)備運(yùn)行安全與可靠性多因子有機(jī)融合實用的HPP工藝 P HPP HPP食品抑菌助劑食品抑菌助劑( (如：如：Nisin) ) 溫度等其它溫度等其它HPPHPP操作條件因子操作條件因子HPPHPP降壓因子降壓因子Stansted Fluid Power34HHP Production is Global3、脈沖電場技術(shù) Pulsed Electric Fields (PEF)Technology 高電壓脈沖電場(typically 20 - 80 kV/cm) 。由于LC電路放電極快，在幾十至

20、幾百個微妙內(nèi)即可以將電場能量釋放完畢，利用自動控制裝置，對LC振蕩電路進(jìn)行連續(xù)充電與放電，可在幾十毫秒內(nèi)完成所需處理。 The origin of PEF can be found in electroporation, a biotechnology process used to promote bacterial DNA interchange by perforating microbial membranes with induced electric fields.l In 1967,scholars from British discovered that bacteria an

21、d yeast in water can be effectively killed by PEF at 25 kV/cm l In later 1980s, in the USA, Japan and other developed countries a lot of researches had been done, and the equipments were developed.l Food engineers from Hamburg , Germany studied PEF processing technology earlier, and they announced a

22、n initial success which apply PEF to orange juice and milk pasteurization Adervantage of PEF treatment (1）ambient, sub-ambient, or slightly above ambient temperature , and energy loss due to heating of foods is minimized. （2） a non-thermal method for pasteurization and sterilization of food, （3）appl

23、ication of high electric field pulses (typically between 20 and 80 kV/cm) ，short duration (between 1 and 10 s) to inactivate microorganisms,（4）Reducing microbial levels in foods. Common levels of inactivation are in the range of 99.99 % of bacterial population.(5) PEF is an energy-efficient process

24、compared to thermal pasteurization, particularly when a continuous system is used ;(6) without modifying the chemical-physical characteristics of the treated foods. -fresh flavor, -nutrients or labile components preserved, -minimal effect on texture, -high consumer acceptance.PEF has been successful

25、ly applied to the treatment of fruit juices , milk and liquid eggs .Description of pulsed waveformsbipolarsquare waveexponentially decayingoscillatory pulses滅菌機(jī)理滅菌機(jī)理-電擊穿（電擊穿（Electroporation）TEM of yeast treated by 40kV/cm電場強(qiáng)度為35kV/cm，脈沖寬度為4s，頻率為200Hz，作用時間為1000s的條件下，被處理過的橙汁中短乳桿菌細(xì)胞和沒被處理過的細(xì)胞在SEMFigure.

26、 Comparison of the results of the PEF experiment on Escherichia Coli for a temperature of the PBS fluid of 25 C and 45 C.脈沖電場與酶活性脈沖電場與酶活性 partial inactivation of lipase, glucose oxidase, a-amylase, peroxidase and phenoloxidase. In contrast, lysozyme and pepsin presented increased activities in certa

27、in ranges of applied voltage Because the degree of denaturation varied from enzyme to enzyme it remains unclear whether inactivation levels are due to the structure of the proteins, the creation of active sites, the concentration of the treated enzymes, local heating effect because of treatment cham

28、ber designs or field distributions, or a combination of the above effectsThe deduced schematic diagram of 3-dimensional molecular structure of lysozyme before and after PEF treatment.脈沖電場與細(xì)胞膜滲透性脈沖電場與細(xì)胞膜滲透性 Field strengths applied for plant membrane permeabilization are usually between 0.5 to 5.0 kV/

29、cm, for distruction of microbial membranes a field strength above 15 kV/cm is required. Pulse durations are in the microsecond to millisecond range and the most generally applied pulse geometries are exponential decay, which are currently being evaluated and optimized. Electric field（kV/cm）Relative

30、permeabilityPotatoApplefishPotato culture cell The test apparatus consists of 5 major components: a high-voltage power supply, an energy storage capacitor, a treatment chamber(s), a pump to conduct food though the treatment chamber(s), a cooling device, voltage, current, temperature measurement devi

31、ces, and a computer to control operations.脈沖電場處理裝備脈沖電場處理裝備The large tank is filled with oil and containsthe high voltage, solid state components.System controls are located above the tank.Liquid flows through the processing unitshown attached to the right hand side of thelarge tank. The PEF system c

32、an process between 1,000 and 5,000 liters per hour.Lab. scale THU-PEF1THU-PEF2THU-PEF3THU-PEF4Vp: 35 kVPulse frequency:1-1kHzPulse width:1-9 usPulse rise time:150 nsPower rate:Bipolar square wave pulseVp: 20 kVPulse frequency:1-25HzPulse width:100 usPower rate:Exponential decay wave pulse清華大學(xué)正在研發(fā)的PE

33、F處理裝備PEF 在食品加工保藏中的研究應(yīng)用在食品加工保藏中的研究應(yīng)用 除了殺菌、抑制酶活性延長橙汁、蘋果汁、果酒等貨架期外， 加速陳釀，脈沖數(shù)=50，場強(qiáng)=29.17kv/cm，白酒中發(fā)生了化學(xué)反應(yīng)和氫鍵締合的變化，在化學(xué)指標(biāo)和口感上都達(dá)到了自然陳釀6年的水平； 經(jīng)脈沖數(shù)為2個，電場強(qiáng)度為10kV/cm，溫度為1015的電場處理的酒樣，相當(dāng)于自然陳釀3年的干紅葡萄酒 促進(jìn)植物有效成分的提取 加速果蔬干燥脫水和果脯蜜餞滲糖 殺死植物食品中的果蠅卵及幼蟲，減少農(nóng)藥殘留。Enhancing food processing by PEF淀粉改性淀粉改性Fig. 2. Sem of different

34、 starch samples : (A) native; (B) 30 kVcm-1, 1209 s; (C) 40 kVcm-1, 1209 s; (D) 50 kVcm-1, 1209 s.BACDFUTURE NEEDS FOR PEF-Characterizing the interactions of electric fields with various food matrices at the molecular level-Studying chemistry and electrochemistry at/near the electrode area during PE

35、F treatment-Screening for microorganisms (pathogen as well as surrogate) most resistant to PEF-Standardizing and quantifying PEF processing variables and their contribution to the mechanism of inactivation-Designing a system to detect, avoid, and tolerate occasional arcing during PEF processing-Impr

36、oving pulsed power system reliability, controllability and user friendliness3 Ultrasonic Technique空化（cavitation) 聲空化是指存在于液體中的微氣核（空化核）在聲場的作用下振動、生長和崩潰閉合的動力學(xué)過程?？栈?- Cavitation Bubbles空化泡的產(chǎn)生MODES OF SONICATION1 Sonication (US)- Ultrasound2 Thermo-sonication (TS)- Ultrasound plus heat3 Mano-thermo-sonic

37、ation (MTS)- Ultrasound plus heat and pressure超聲非熱殺菌 壓熱超聲波 Mano-thermo-sonication (MTS) System3.3 Advantages of Ultrasonic techniques Ultrasonic techniques are finding increasing use in the food industry. Ultrasound (US) is used to alter, physically or chemically, the properties of foods, for example： pasteurisation, sterilisation, generation of emulsions, disruption of cells, promotion of c