De toekomst van houdbaarheid - nieuw pasteuriseren en steriliseren
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More information on: http://nl.topwiki.nl/index.php/Houdbaarheid http://youtu.be/quMWrzu8jbQ and www.toptechnologytalks.nl (@toptechtalks) or www.top-bv.nl
De toekomst van houdbaarheid - nieuw pasteuriseren en steriliseren
- 1. #TTT – De Toekomst van Houdbaarheid Nieuw steriliseren – Top Technology Talks 15 mei 2012 Helmond Wouter de Heij CEO TOP b.v www.top-bv.nl www.toptechnologytals.nl www.topfoodlab.nl www.topwiki.nl ir. Wouter de Heij +31.6.55765772 - TOP b.v. - © 2012
- 2. How new preservation will change the industry Dried, Fresh and Heated or Chilled Frozen Products Products ir. Wouter de Heij +31.6.55765772 - TOP b.v. - © 2012
- 3. How new preservation will change the industry Dried, Fresh and Heated or Chilled Frozen Products Products Often Private Label Lot of A-brands BF 4-10 days @ 7oC BF >>3 months, ambient Health and tasteful Less quality & Preservatives ir. Wouter de Heij +31.6.55765772 - TOP b.v. - © 2012
- 4. How new preservation will change the industry Quality Taste Health Nutrition Shelf Life (days or months) ir. Wouter de Heij +31.6.55765772 - TOP b.v. - © 2012
- 5. How new preservation will change the industry >> 2 months Quality Taste Health Nutrition < 10 days Shelf Life (days or months) ir. Wouter de Heij +31.6.55765772 - TOP b.v. - © 2012
- 6. How new preservation will change the industry >> 2 months < 10 days Shelf Life (days or months) ir. Wouter de Heij +31.6.55765772 - TOP b.v. - © 2012
- 7. Vision of Dutch Innovative Foodmakers Local Market European Market Day2Day delivery >> 2 months Products on Stock Difficult Logistics Easy logistics Expensive < 10 days OpEx / Efficient Low Volumes Large Volumes Healthy & Tasteful Less healthy & Tasteful All Natural Preservatives & e-no. Private label (SME) Shelf Life (days or months) Brands (multinationals) ir. Wouter de Heij +31.6.55765772 - TOP b.v. - © 2012
- 8. How new preservation will change the industry Local Market European Market Day2Day delivery >> 2 months Products on Stock Difficult Logistics Easy logistics Expensive < 10 days OpEx / Efficient Low Volumes Large Volumes Healthy & Tasteful Less healthy & Tasteful All Natural Preservatives & e-no. Private label (SME) Shelf Life (days or months) Brands (multinationals) ir. Wouter de Heij +31.6.55765772 - TOP b.v. - © 2012
- 9. How new preservation will change the industry 3-4 weeks < 10 days >> 2 months Healthy & Tasteful All Natural Products on stock Easy logistics OpEx / Efficient Local or EU Market Low Volumes Private label or Brand Shelf Life (days or months) ir. Wouter de Heij +31.6.55765772 - TOP b.v. - © 2012
- 10. How new preservation will change the industry 3-4 weeks < 10 days >> 2 months ir. Wouter de Heij +31.6.55765772 - TOP b.v. - © 2012
- 11. How new preservation will change the industry Apply Novel Cold Preservation Technologies 3-4 weeks ir. Wouter de Heij +31.6.55765772 - TOP b.v. - © 2012
- 12. How new preservation will change the industry All Natural, physical treatments 1. Pascalisation 2. PurePulse 3. EMAP + PermaChill (power by TOP b.v.) 3-10 days 3-4 weeks >>3 Months ir. Wouter de Heij +31.6.55765772 - TOP b.v. - © 2012
- 13. How new preservation will change the industry 1. Pascalisation Titanic : 4 km water 3-10 days 3-4 weeks >>3 Months ir. Wouter de Heij +31.6.55765772 - TOP b.v. - © 2012
- 14. How new preservation will change the industry 1. Pascalisation Mariana Trench : 12 km 3-10 days 3-4 weeks >>3 Months ir. Wouter de Heij +31.6.55765772 - TOP b.v. - © 2012
- 15. How new preservation will change the industry 1. Pascalisation Avure-system : 60 km Just water pressure ! 3-10 days 3-4 weeks >>3 Months ir. Wouter de Heij +31.6.55765772 - TOP b.v. - © 2012
- 16. How new preservation will change the industry ir. Wouter de Heij +31.6.55765772 - TOP b.v. - © 2012
- 17. How new preservation will change the industry 1. Pascalisation Some Examples: 3-10 days 3-4 weeks >>3 Months ir. Wouter de Heij +31.6.55765772 - TOP b.v. - © 2012
- 18. How new preservation will change the industry 2. PurePulse (2012) Electricity : high voltage 3-10 days 3-4 weeks >>3 Months ir. Wouter de Heij +31.6.55765772 - TOP b.v. - © 2012
- 19. How new preservation will change the industry 2. PurePulse (2012) First factory Q1 2012. Pilot for NPD available 3-10 days 3-4 weeks >>3 Months ir. Wouter de Heij +31.6.55765772 - TOP b.v. - © 2012
- 20. How new preservation will change the industry ir. Wouter de Heij +31.6.55765772 - TOP b.v. - © 2012
- 21. How new preservation will change the industry 2. PurePulse (2012) Examples : - Fresh Orange Juice - Raw Milk (safe!) 3-10 days 3-4 weeks >>3 Months ir. Wouter de Heij +31.6.55765772 - TOP b.v. - © 2012
- 22. How new preservation will change the industry Pascalisation (HPP) PurePulse (PEF) • pilot facilities available • 800 L/hr available for NPD. • up to 3000 Liter / hr • Commercial 1500-2000 L / hr • Batch process • Inline process • No aseptic filling req. • Aseptic of high-hygenic filling • High investment costs • Low investment costs • Costs per Liter 6-40 cent • Costs comparable with UHT • Applications available • Applications not (yet) on market ir. Wouter de Heij +31.6.55765772 - TOP b.v. - © 2012
- 23. How new preservation will change the industry 3. AMAP (2009) Examples : - Fresh cut fruits - R2E meals 3-10 days 3-4 weeks >>3 Months ir. Wouter de Heij +31.6.55765772 - TOP b.v. - © 2012
- 24. How new preservation will change the industry AMAP ir. Wouter de Heij +31.6.55765772 - TOP b.v. - © 2012
- 25. How new preservation will change the industry AMAP ir. Wouter de Heij +31.6.55765772 - TOP b.v. - © 2012
- 26. How new preservation will change the industry >> 2 months Longer shelf-life: Quality Pascalisatie Taste Health PurePulse Nutrition < 10 days AMAP & PermaChill Shelf Life (days or months) ir. Wouter de Heij +31.6.55765772 - TOP b.v. - © 2012
- 27. How new preservation will change the industry >> 2 months Quality Better Quality Taste PATS Health Nutrition < 10 days IQD / mild drying …… Shelf Life (days or months) ir. Wouter de Heij +31.6.55765772 - TOP b.v. - © 2012
- 28. Pasteurisatie vs Sterilisatie Pasteurisatie: • Inactivatie van vegetatieve micro-organismen • Typische condities : 70-80oC • Ketencondities : gekoeld (soms ongekoeld : sappen) • Voorbeelden : melk, koelversmaaltijd, sappen, … • Typisch 20-60 dagen houdbaarheid Sterilisatie: • Inactivatie van vegetatieve M.O. en sporen van M.O. • Typische condities : >120oC • Ketencondities : ambient (niet gekoeld) • Voorbeelden : soepen in blik, groente in glas, maaltijden, vlees, • Typisch 6-24 maanden houdbaarheid ir. Wouter de Heij +31.6.55765772 - TOP b.v. - © 2012
- 29. Klassiek steriliseren (onderwater, beregend) ir. Wouter de Heij +31.6.55765772 - TOP b.v. - © 2012
- 30. Klassiek steriliseren (iets nieuwer) ir. Wouter de Heij +31.6.55765772 - TOP b.v. - © 2012
- 31. Nieuw Steriliseren 1. Pasteurisatie + Pascalisatie = PATS 2. Pasteurisatie + PurePulse = ….. 3. Continue snelle elektrische verhitting (no preservatives, optimal quality) ir. Wouter de Heij +31.6.55765772 - TOP b.v. - © 2012
- 32. Nieuw Steriliseren ir. Wouter de Heij +31.6.55765772 - TOP b.v. - © 2012