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#TTT – Introduction PATS

A novel sterilization technology using high pressure and temperature

Wouter de Heij
CEO TOP b.v
www.top-bv.nl
www.toptechnologytalks.nl
www.topfoodlab.nl
www.tophealtfacts.nl
www.topwiki.nl

ir. Wouter de Heij +31.6.55765772 - TOP b.v. - © 2012

Achtergrond: Pasteurisatie vs Sterilisatie

Pasteurisatie:
• Inactivatie van vegetatieve cellen
• Typische condities : 70-80oC
• Ketencondities : gekoeld (soms ongekoeld : sappen)
• Voorbeelden : melk, koelversmaaltijd, sappen, …

Sterilisatie:
• Inactivatie van vegetatieve cellen en sporen van M.O.
• Typische condities : >120oC
• Ketencondities : ambient (niet gekoeld)
• Voorbeelden : soepen in blik, maaltijden, vlees, …


PATS : first idea’s 1999-2002

PATS (sterilization with pressure):
•Inactivation of spores by a combined
effect of temperature and pressure
•Advantage : minimal thermal damage
 quality improvement of products
(taste, color, firmness)

Problem description :
Wageningen University and Research Centre
•Experiments are difficult to reproduce. did not provide permission
Different systems  temperate gradients to publish these photo’s
•Results are dependent on equipment used
•The importance of temperature
is probably not enough recognized.

Processing conditions
•Wilson: 1 pulse (T0>90°C, 700 MPa, > 15 min )
•Meyer: 2 pulses (700 MPa, 90°C;1000 MPa, 70°C)


PATS : Basic principle – Adiabatic heating

How to sterilize pH neutral food
products with a maximum quality and
ambient stable long shelf-life: T0

• Proces is gepatenteerd

Temperature
(Van Schepdael, Hoogland
en De Heij, WO 0245528)

• Pressure assisted thermal process. Time

• Adiabatic-isobaric process

Pressure
Integratie van het hogedruk gedeelte
& voorverwarming bepaalt het netto
effect van de Sterilisatie pilot lijn!


Adiabatic- vs isothermal pressure processes

Isotherm Typical HPP Adiabatic

T0
Temperature

Temperature

Temperature
T0 T0

Time Time Time
Pressure

Pressure

Pressure
Slow Non-homogeneous Fast
Inefficient Efficient
Small volume Large volume
Cooling De Heij et.al., 2002 Avoid heat losses


Complex meals treated with PATS


Quality of product (multi pressure pulses)
120
% a r o m a co m p o n e n t 120
Flavour 100
B a s il Vitamins 100
V ita m in C in g re e n b e a n s
V ita m in A in to m a to
80

% Vitam in
80

60
60

40
40

20
20

0
0
F re s h D rie d F ro z e n R e to rt P H P P F re sh F ro ze n R e to rt PHPP

50
Texture G re e n b e a n s
Colour 20
S p in a c h
F irm n e s s [ N ]

40

- a ( gr een c olour )
15
30
10
20

10 5

0 0
F re s h F ro z e n R e to rt PHPP F re s h F ro z e n R e to rt PHPP

Krebbers et.al. 2003 & Van den Berg et.al. 2005


PATS : microbial MPN – B.sp. PA3679
8
1 plate count 8
2 plate count
MPN 5 days MPN 5 days
7 7
6 6

log N/ml
5
log N/ml

5

4 4

3 3

2 2

1 1

0 0
untreated 0 sec 2 x 20 sec 1 x 40 sec 2 x 40 sec 1 x 80 sec untreated 0 sec 2 x 20 sec 1 x 40 sec 2 x 40 sec 1 x 80 sec

8 treatment plate count treatment
MPN 4 days
7
3
MPN 7 days
MPN 11 days
Clostridium sporogenes PA3679
MPN 15 days
6
MPN 20 days
MPN 29 days Treatments:
log N/ml

5

4 1. Ti = 70°C, P = 800 MPa
3 2. Ti = 80°C, P = 600 MPa
2
3. Ti = 80°C, P = 800 MPa
1

0
untreated 0 sec 2 x 20 sec 1 x 40 sec 2 x 40 sec 1 x 80 sec Jannie van Beek,
treatment SAFE Seminar te Brussel 2004


PATS : inactivation kinetics of spores
Bacillus stearothermophilus Bacillus subtilis Clostridium sporogenes
ATCC 7953 A162 PA3679
Bs r ep
a soms
c t
i
l
l eho
ua r h
t i
l
u Bs t ( 6
a sl A
c u
i
l
lub 1
i
is 2) Cd soe A )
l t i
o up e ( 3
s m gs
ri o nP 9
r 6
7

C
:
1
C
:
65
C
:
12
C
:
8
C
:
4
C
:
13
C
:
6 C
:
10
C
:
8
C
:
1
C
:
14
3

C
:
8 C
:
5
C
:
10
C
:
3 C
:
7
C
:
6 0
. 0
0
0 C
:
4
0
.0
00 C
:
4 C
:
9
C
:
7 C
:
5 0
. 5
0
2 C
C
:
1
:
22
C
:
10 0
.5
02 C
:
2
0
. 0
0
5
0
.0
05
0
. 5
0
7 C
:
7
0
.5
07 0
. 0
1
0
C:
9
C
:
5
0
.0
10 0
. 5
1
2
C
:
3
C:
3
0
.5
12 0
. 0
1
5 C
C
:
1
:
11
C
:
9
0
.0
15 C:1
0
. 5
1
7
0
.5
17 0
. 0
2
0
0
.0
20 0
. 5
2
2
0
.5
22 ae
bo
v
ae
b
ov

De Heij et.al. 2005 & Van den Berg et.al. 2005


PATS : inactivation kinetics of spores

Henry Jager et.al. 2008


PATS : Heating, pressure and cooling
115 oC Temperature product
85 oC

8000 bar
Pressure 20 oC


PATS : Multiple shot (external intensifier)
Axial pressure
Medium separator (pre-heated)
800 MPa tubing not relaible
800 MPa pump not relaible
No energy recovery possible

P


PATS : Single shot (internal intensifier)

Axial pressure
Small medium separator
160 MPa tubing relaible
160 MPa pump relaible
Energy recovery possible
P
BaraWing process (adiabatic)
Van Schepdael et.al.
patent WO 0245528
Pre-fill & pre-pressure


PATS : Comparison of the vessel concepts

1
+/- - +/- +/- - +/- -

2 + + + + +/- + +/-


PATS : Vessel of pilot plant (2003-2005)


Containers for the PATS pilot plant


PATS : Pilot plant (2003-2005)


PATS : Overview of the pilot plant (2005)


PATS : The development team


PATS : The development team

Ludo van Schepdeal (projectleader PATS, left)
and Wouter de Heij (right) are working at TOP b.v.
(www.top-bv.nl) since 2005.

The microbial experts e.g. Jannie van Beek of the
PATS-team are also working at TOP b.v. Hence, a
very high concentration of PATS knowledge is
available for food producers via TOP b.v.


In Q4 2012 PATS 2.0 will enter the market ….


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Introducing PATS - novel sterilization using high pressure and temperature

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Introducing PATS - novel sterilization using high pressure and temperature