Oil & Food Journal November 2014

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Technology. Quality. Leadership. Buhler plants for processing Pulses, Spices and Sesame seeds are designed to deliver higher yields, increased productivity, better product quality and thus improved profitability. With more than 150 years of experience in providing innovative solutions in the global grain and seed processing industry, Bühler can be a competent partner offering you superior technology,expert engineering support and best services contributing to the overall growth of your business.

Buhler (India) Pvt. Ltd. Kapil Complex 1/4 Main Baner Mahalunge Road Pune – 411 045 T +91 020 6649 7777 F +91 020 6649 7700 pulses-spice.processing@buhlergroup.com www.buhlergroup.com

Multi-product Cleaning, Grading and Optical Sorting Complete processing system for wide variety of pulses Natural and Hulled Sesame seeds processing All seed Spices processing and grinding

Innovations for a better world.

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Vol. 10 Issue 01 November 2014

CONTENTS

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CONTENTS A new era for the food processing machinery and equipments industry Pg 09

By Firoz H Naqvi

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Application of High Pressure Processing Technology for Dairy Food Preservation - Future Perspective

28

Potentials of Microwave Heating Technology for Select Food Processing Applications - a Brief Overview and Update

42

MAKE IN INDIA A golden chance to unleash the new potential of Indian food processing Industry

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Trends In Food Processing Technology -Future Outlook

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EDITORIAL

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3ULQWHG $W 5ROOHUDFW 3UHVV 6HUYLFHV & *URXQG )ORRU 1DUDLQD ,QGXVWULDO $UHD 3KDVH 1HZ 'HOKL The views expressed in this issue are those of the contributors and not necessarily those of the magazine. Though every care has been taken to ensure the accuaracy and authenticity in information, “Oil & Food Journal� is however not responsible fordamages caused by misinterpretation of information expressed and implied within the pages of this issue.

All disputes are to be referred to Mumbai jurisdiction.

I

t has been full 9 years now you monthly Oil & Food Journal is working with you day in day out. November 2014 is our launch of 10th volume, we feel it was a great decision to launch a magazine 10 years back for food processing industry. Time has moved from imported to ‘made in India’ to ‘make in India.

In this issue we have done extensive study with the food processing and packaging machinery manufacturers how we can make India as manufacturing hub, is it possible or not. We have also given an article on food industry where it is strong and can exploit the potential.

On the hand the FSSAI till now was always been in news for retaining the imported food products over labelling issues. The nodal agency had last year started tightening norms and stepped up inspection following complaints regarding quality of imported food products on retail shelves.

But now the food safety authority is back in news with stoppage in the changes of the amendments in FSSAI. In an important decision, the cabinet chaired by Modi approved the withdrawal of the amendments to the Food Safety and Standards Act, 2014, setting aside the changes proposed by the previous Congress-led United Progressive Alliance (UPA) government.

A government statement said fresh amendments would be made after further consultations in the matter. The UPA government had proposed amendments to the Act to expand the composition of the Food Safety and Standards Authority of India and dispense with some conditions in public interest while making regulations on food.

The Food Safety and Standards (Amendment) Bill, 2014, needs to be further amended after taking into account the judgments’ of the Supreme Court, the Lucknow bench of the Allahabad high court and representations received by the government and other recent developments.

The cabinet also approved a Rs.2,375 crore scheme for revival of 23 unlicensed district central cooperative banks located in Uttar Pradesh, Maharashtra, West Bengal and Jammu and Kashmir.

While the Union government will contribute Rs.673.29 crore, state governments will give Rs.1, 464.59 crore and National Bank for Agriculture and Rural Development (Nabard) will contribute Rs.237.54 crore. This will result in protecting the interests of depositors and catering to the credit needs of farmers.

This amendment revision is step towards new development and enhancement of the agency and I hope whatever the changes it comes in sync with the food processing industry, because all the policies and regulations directly affect the elevation of the industry. The safety issue is important But it should be done in a proper and right way. FSSAI is important for this sector but it does not mean that it turns into a menace due to which the food industry suffer and detoriates.

In another story, which I believe to be very noble is from Maharashtra, and I really applaud this move and recommend that all states take it up.

The mid-day meal scheme for students will follow guidelines prescribed by the Food Safety Standards Authority of India (FSSAI) from the next academic year. The state education department will introduce these guidelines advised by the Union ministry of human resource and development (HRD).

Accordingly, the food will be tested for nutritional value as per FSSAI guidelines apart from the present real-time monitoring through the information and communication technology (ICT) system that has been deployed in several schools. $ PHHWLQJ RI +5' RIÂżFLDOV DQG HGXFDWLRQ GLUHFWRUV RI DOO VWDWHV ZDV KHOG ODVW ZHHN LQ 'HOKL WR GHFLGH RQ WKH HIÂżFLHQW IXQFWLRQLQJ RI WKH VFKHPH ,Q WKLV PHHWLQJ WKH )66$, VDLG LW KDV SUHSDUHG guidelines for testing meals. The FSSAI also exempted schools from registering or licensing with them.

It has been decided that a protocol for standards in food safety and testing be introduced to ensure quality of meals and appropriate nutrition standards under the mid-day meal scheme.

Several states, including Maharashtra, raised the issue of schools not having enough space for kitchen sheds. It was then decided that instead of cooking the meals in schools, states must allow the preparation in a government-managed centralized kitchen. Such kitchens would be set up in each block to cater to a cluster of schools. These kitchens could be run by self-help groups.

It was also decided that teachers would taste the meals and ensure that they were served by the cook and assistants in an orderly manner.

Well that would be relief if the students are protected by these authorities. Implementation of IRRG VDIHW\ LV UHDOO\ HVVHQWLDO DOO RYHU ,QGLD DQG WKH PLG GD\ PHDO ZLWK LWV UHFRUG LV LQ GHÂżQLWH need.

Fssai needs a reality check and hopefully the new government gives that to it along with revised and new regulations.

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EXPERT’S VIEWS

A new era for the food processing machinery and equipments industry

By Firoz H Naqvi

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rime Minister Narendra Modi’s Lanka, Bangladesh and Myanmar. initiative of “Make in India” It is an invitation to global producers is a promising one. It is an to transform India into a major hub invitation to global producers for manufacturing their products. to transform India into a major hub Multinational companies (MNCs) for manufacturing their products. with global brands and worldwide Multinational market reach can companies use our plentiful and “India is a nation (MNCs) with labour, as where the products of inexpensive global brands well as tap our domestic the next generation and worldwide demand. market reach can India is a young country will be invented. use our plentiful with great ambition, It will be a cradle and inexpensive drive, creativity, talent, for future global labour, as well as boundless capacity tap our domestic brands. It will be the for frugal innovation demand just and a ‘once-in-manybirthplace of global as they did in lifetimes’ demographic oUPV ZDLWLQJ WR EH advantage. Of course, China. They are now “making” it is a great place to born” in the rest make products and sell of Asia — Vietnam, Thailand, them and, therefore, “Make in India” Malaysia, Indonesia and even Sri makes sense.

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But the nation’s ambition cannot be limited to being a China of the 1980s where MNCs come only for cheap labour and a large market. India is a nation where the products of the next generation will be invented. It will be a cradle for future global brands. It will be the birthplace RI JOREDO ¿UPV ZDLWLQJ WR EH ERUQ %RWK strategies of ‘Make in India’ and ‘Made in India’ must co-exist in the harmonious framework of the ambition of India.

Growth in the Indian food processing industry is spiraling the demand for more sophisticated machinery and equipment.

From vegetable and fruits to meat and poultry sectors, processing machinery and equipment are needed in every phase involved in the processing of food from farm to fork, as the total domestic spending on food in India will be around $318 billion by 2020.

The trend and growth of processing machinery and equipment industry

10 www.agronfoodprocessing.com ZLOO EH LQĂ€XHQFHG E\ WKH JURZWK LQ the food processing industry and the recent trends show that this is going to be strong. Government of India expects investments of $21.9 billion by 2015 in food processing infrastructure.

The categories in which the equipment and machinery are more required may differ given the demand by the consumers of the processed food but certainly with the government becoming strict in recent times regarding health and hygiene practices, food processors are updating themselves with the latest in the market.

The processing equipment manufacturing technology is not developed in India in accordance with the food processing retailing opportunities. “Still a large number of specialized equipments are being imported.

The effect of Make in India on the Indian food machinery can be immense; from global investment to development to opportunity all can be expected and comprehended.

towards packaged and ready-to-eat foods.

Concept of “Make in India� is a positive move that can boost the manufacturing activity in the country which will help in employment generation, savings of foreign exchange, further development, increase demands and spur up purchasing power.

India’s manufacturing sector is lagging behind and there is a need to boost this sector to improve the economy of the country and uplift the standard of living of the population.

“The campaign is expected to boost the manufacturing segment as it is aimed at making India a global manufacturing hub�-Dinesh Gupta

The “Make in India� concept

k7KH HFRQRPLF JURZWK is resulting in rising LQFRPH OHYHOV DQG D JURZLQJ PLGGOH class, One-third of the population will be living in urban areas by 2020�

India is ranked No. 1 in the world in the production of bananas, mangoes, papayas, chickpea, ginger, okra, whole buffalo, goat milk and buffalo meat and second in the world in the production of sugarcane, rice, potatoes, wheat, garlic, groundnut, dry onion, green pea, pumpkin, gourds, FDXOLĂ€RZHU WHD WRPDWRHV OHQWLOV ZKHDW and cow milk.

The economic growth is resulting in rising income levels and a growing middle class, One-third of the population will be living in urban areas by 2020.

There is an increasing desire for branded food as well as increased spending power.

Large and distinct consumer brackets are supporting customized offerings, new categories and brands within each segment. Consumption in India is driven

EXPERT’S VIEWS

“With more number of foreign players coming in and manufacturing in India, their cost of machinery should come down as the cost of manufacturing in India is lesser�-Vimal Paharia According to Vimal Paharia, Managing Director, Jwala Techno Engineering Pvt. Ltd, the concept is encouraging especially for the food processing machinery sector as imported machinery form a major chunk of the equipment currently used in India for food processing. With more number of foreign players coming in and manufacturing in India, their cost of machinery should come down as the cost of manufacturing in India is lesser than most other countries. They will not have to bear the high shipping costs and the high taxes that imported machinery currently attract. Thus the overall price of the machinery would come down. For an entrepreneur keen to get into the food processing sector high capital cost is one of the major deterrents. Hopefully with the reduction in initial capital costs more people would be encouraged to get into the foodprocessing sector.

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While Dinesh Gupta, President, BryAir (Asia) Pvt. Ltd, believes that, there LV GHÂżQLWHO\ D IHHO JRRG IDFWRU HYHU VLQFH the PM has unveiled the ‘Make in India’ campaign . The campaign is expected to boost the manufacturing segment as it is aimed at making India a global manufacturing hub. One can expect the government to pull out all the stops for ensuring a smooth sailing for investors.

The Indian Food processing & packaging PDFKLQHU\ LQGXVWU\ VKRXOG EHQHÂżW DQG take full advantage of this campaign to grow. The sector has already been getting a lot of attention in the last few years. The time has come for the industry to mature and become global player of processed food and industry related machinery.

“The days are gone when you used to be dependent on foreign collaborator to provide you with world class technology�-Pradeep Katariya

11 www.agronfoodprocessing.com “We as Indians have the caliber & ability to manufacture any and everything within India, proudly depicted Pradeep Katariya, Managing Director, Saurabh Flexipack, however, it has been a trend to import all sorts of machinery & plant equipments considering them as superior in quality & service. Packaging is a critical procedure for any industry. He also said that, the days are gone when you used to be dependent on foreign collaborator to provide you with world class technology to prove ourselves in the market. Now, India has shown its own ability to compete & defeat other 01&V ZLWK RQH RI WKH ÂżQHVW PDFKLQHV LQ the market.

“It is a very good concept but for this sector it requires technology support from established manufacturers from developed countries�-Sanjeev Gupta Sanjeev Gupta, Director, Kanchan Metals Pvt Ltd, showing a very deep understanding of the campaign said, “It is a very good concept but for this sector it requires technology support from established manufacturers from developed countries�.

Opportunity or challenge

“Yes I am sure with the world’s largest arable land being in India and a young workforce, we can deďŹ nitely be the Food Factory of the worldâ€?- Manoj Paul Manoj Paul, country Manager, Heat and Control, elaborated that is company has been doing local manufacture for the past many years. “About 30% of the equipment is manufactured locally at our small manufacturing facility in Chennaiâ€?.

Make in India is a policy we have been following for a long time and India with its competitive edge in low cost manufacturing should be able to take advantage of this crusade and reach out to the global market for its products made in India. “As far as food processing, “Yes I am sure with the world’s largest arable land being in India and a young ZRUNIRUFH ZH FDQ GHÂżQLWHO\ EH WKH )RRG Factory of the worldâ€? Paul added.

“Make in India� campaign is both an opportunity and challenge for the Indian food processors and manufacturers. An opportunity since it opens up a huge market for Indian produce and at the same time a challenge, since the produce needs to be of international quality standards. Hence the processes and machinery adopted have to be of international standards.

“This will encourage the foreign players to set up their manufacturing bases in India, and with a reduction in their cost of machinery�-V Gokuldas

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EXPERT’S VIEWS V Gokuldas, Managing Director, HRS Process Systems Ltd. said, “I believe “Make in India� campaign is a win-win for both Indian food processors and foreign companies who want to invest in India�. In fact this will encourage the foreign players to set up their manufacturing bases in India, and with a reduction in their cost of machinery, there will be increased level of competition for the Indian manufacturers. Sustaining themselves in this competitive environment will be a major challenge for Indian manufacturers, he further elucidated.

This campaign will be an opportunity creator for Indian manufacturers, said Vimal Paharia. In many cases the taxes for imported machinery is lesser than the taxes for Indian made machinery. There ZRXOG EH D OHYHO SOD\LQJ ÂżHOG LQ WHUPV of taxes. Many Indian manufacturers use imported components in their machines, the cost of which should come down, he added further.

Dinesh Gupta invoked that, the challenges for the Food processing industry would be to set up Good Manufacturing Processes as well as safety and hygiene norms.

The Food sector is fairly unorganized and has a lot of small and medium-sized companies. Norms need to be set up to help them to grow as well as meet global standards.

“India is a global outsourcing hub, with large retailers sourcing from India owing to abundant raw materials, supply and cost advantages�

- Mrunal Joshi

12 www.agronfoodprocessing.com Also the opportunity in this concept is immense; said Mrunal Joshi, Executive Director, Nichrome India Ltd. Joshi stated that under this program, 42 mega food parks will be set up with an allocated investment of INR 98 Billion. A major chain of cold storages will also be put up. A modern infrastructure development, food parks, storage and distribution chains, ease on government procedures, tax concessions, are encouraging factors for the Industry. Indian manufacturers should harp on this opportunity for growth.

Kataria thinks that there will be tremendous employment opportunities and the market competition will increase for local/indigenous manufacturers due to same source of input. He said, “We will be after all drawing water from the same well.

But, on the contrary, this competition will be healthy for the local players as they will have to keep up with the international standards & quality norms.�

Foreign ingress

“Competition will generate improvements and advancements in technology and make Indian products more competitive in the international market�- Suresh Subramaniam The concept of “Make in India� is expected to simplify procedures, laws, ease of doing business in the country and overall expected to infuse investment which should ideally create a manufacturing hub in the country catering to ever growing domestic and international demands. Besides, competition will generate improvements

and advancements in technology and make Indian products more competitive in the international market, remarked Suresh Subramaniam, General Manager, Technofour Electronics Pvt Ltd. India is an agricultural country and ranks second in worldwide farm output. $JULFXOWXUH DQG DOOLHG ¿HOGV OLNH ¿VKHULHV account for 13.5% of country’s GDP and around 50% of labour workforce is HQJDJHG LQ DJULFXOWXUH DQG DOOLHG ¿HOGV India is the world’s largest producer of many fresh fruits, vegetables, select spices, select meats etc and is second largest producer of wheat and rice also a major producer of other items like dry fruits, tuber crops (e.g. potato), coconuts, coffee, tea, livestock, poultry meat, ¿VKHULHV HWF Indian labour is relatively cheap compared to other countries. Besides, the Indian middle class is fast growing and their purchasing power is also increasing and considering that the majority in this group are young they are willing to buy processed food. Thus there is growing demand for processed food. Given the fact that raw material, cheap labour and a growing market is available it should not EH GLI¿FXOW WR DWWUDFW IRUHLJQ LQYHVWPHQWV more so because the Govt has promised to introduce policy interventions for making doing business in India is simpler and easier, stated Suresh Subramaniam.

But Sanjeev Gupta having a different outlook added that, Make in India is all about internationally marketing Indian infrastructure and resources. But if one tends to analyze, the Indian food machinery is not in a leading position, hence needs huge technological support or large investments for research and development to be world class.

Mrunal Joshi, Executive Director, Nichrome India Ltd. explained that India has been left far behind with respect to modern infrastructure. But the new FDI policy will be a driver for attracting foreign investments. In addition to this, processed food exports and related products have been rising steadily. India is a global outsourcing hub, with large retailers sourcing from India owing to abundant raw materials, supply and cost advantages. And India with 125 crore population itself is a big and growing market.

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EXPERT’S VIEWS India has the market. The raw material as far as Food processing industry is concerned but does not have the necessary infrastructure. The Indian industry tends to lose out in the economics of manufacture due to lack of infrastructure.

And Dinesh Gupta insinuated an important issue saying that, India also has

very stringent procedures for regulatory clearances. “A business-friendly environment will only be created if India rationalizes the procedures�.

Many of the global leaders in food processing & packaging machinery industry are having their dealers in India, but are still away from having a base here. The time has come for them to start thinking for manufacturing units in India.

Sanjeev Gupta said, “It is now the time for foreign companies to put units of manufacture in India and at the same time one has to be selective to be able to choose right products in which Indian operation can be attractive and globally competitive. We may not be attractive and competitive in all types of equipments and machines.�

Focus on physical and digital Infrastructure building, low man power costs and availability of raw material are the encouraging factors, agreed Joshi.

And Dinesh Gupta also added that, “India has the market and the raw material.

However, I think Indian manufacturers should also attempt to have “Made in India� machinery�.

Government support It has always been maintained that the food processing machinery and equipment

13 www.agronfoodprocessing.com sector can make a mark in this grand campaign only if the government support is full on. The skill is there the technology is there but what we need government support and investment. Make In India is a new beginning for the manufacturing units.

I feel support and special incentives should be announced for R and D set up to create world class or better technology and designs, said Sanjeev Gupta. In addition the various taxes and duty structures should be rationalized and made more economical. The effort should be to reduce the Capex cost so that the ROI for the Food producer is lower and they can keep WKH ¿QDO SURGXFWV FRVW FKHDSHU KH DGGHG Inadequate infrastructure facility in terms of roads, rail, port facilities and storage facilities are one of the major bottlenecks which the food processing industry face and needs. Govt’s attention in this area.

Dedicated freight corridors, concretised roads of National & State Highways, development of inland water movement and creation of more ports should help in this area. Incentives to set up warehouses and cold storage chains need to be given to stimulate development in this area.

Training centres for developing skills need to be established as this is an area where this industry needs major impetus.

A comprehensive national level policy needs to be announced after taking the views of all the stakeholders involved in this industry. Similarly food safety laws needs to be given top priority and law needs to be brought out with stringent penal provisions and enforced strictly, said Suresh Subramaniam.

According to Paharia, the government needs to address issues of Lack of skilled engineering manpower, which is a constraint in India. With the skill development initiatives launched by the government hopefully this gap will be bridged in the future. Addressing these issues will go a long way in creating a favourable atmosphere for setting up more companies in the food processing industry.

The government should reduce the capital costs by reduction of duties and taxes on machinery, stated Manoj Paul, and improve infrastructure like Cold storages, Labs and common ETP facilities to reduce the cost of setting up the food processing units.

Improve lending by banks by declaring

Horticulture and Food processing as a priority sector he stressed on.

While V Gokuldas, thinks that the Government needs to have a coherent medium and long term policy whereby the IRRG SURFHVVLQJ LQGXVWU\ IHHOV FRQÂżGHQW to invest in the processing of various agricultural produce. The Government must invest in infrastructure facilities like farm level collection, cold storage and transport for perishable commodities, enabling better connectivity from farm to market or manufacturer, common R&D centres, testing & accreditation facility to enable manufacturers access same standard of quality for similar products.

Government must join hands with producers and manufacturers to encourage adoption of good processes. Government PXVW SURYLGH EHWWHU ÂżQDQFLDO VXSSRUW IRU R&D activities, he added Mrunal Joshi thinks that Government should deliver whatever it has promised.

Indian industry is roaring to take up this opportunity.

Menace of inspector raj Reduction in controls and abolition of LQVSHFWRU UDM ZLOO EHQHÂżW WKH HQWLUH LQGXVWU\ DQG QRW MXVW D VSHFLÂżF JURXS $Q\ SHUVRQ running a business will tell you the ordeal he has to go through in running his dayto-day operations due to the innumerable government laws and regulations and the inspector raj that follows due to it. Âł6LPSOLÂżFDWLRQ LQ WKH UXOHV DQG YDULRXV orders issued by the government to curb inspector raj, things can become a lot easier for the business community as a whole, remarked Paharia.

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EXPERT’S VIEWS Gokuldas added that, Food processing industry produces products for human consumption and hence it is imperative that quality norms are adhered to very strictly. The ills of inspector raj need to be removed, no doubt! However, the onus of ensuring right quality product would be the manufacturer’s responsibility. We need to have unbiased international agencies who can certify the manufacturing facility to enable global business of quality products. “India is considered to be one of the most GLIÂżFXOW SODFHV LQ WKH ZRUOG WR FRQGXFW business and is ranked 134th in ease of doing business amongst 189 nationsâ€?, said Subramaniam. Multiplicity of laws and regulations & regulatory authorities put obstacles and hurdles in doing business.

Some of these laws are archaic. Abolition of multiple laws and rationalisation of same as envisaged in “Make in Indiaâ€? concept should help in smoothening the GLIÂżFXOWLHV DQG KHOS LQ EXVLQHVVPDQ WR conduct business peacefully as well as generate investment from abroad, he further added on. :KHUHDV 3DXO UHĂ€HFWHG WKDW LQVSHFWRU 5DM is one of the serious issues that has been hampering the smooth operation of all industries including the Food processing Industry, “as the world is moving towards Global standards in Food Processing like *03 DQG +$&&3 (WF DQG &HUWLÂżFDWLRQV

by Global Agencies, the inspector raj has lost it importance and needs to be stopped�.

Technology advantage The potential in technology development on India soil with foreign collaborations is great but we have to have the ideal situation and opportunity for it. Dinesh Gupta thinks that the potential for technology development is also huge. India must also encourage research and development (R&D) to upgrade its technologies and develop a technology hub.

The Food processing & packaging Industry can play a pivotal role in making the country take the next big leap in manufacturing. The ‘Make in India’ campaign should go beyond the campaign and provide the optimum climate for the industry to mature, he added.

Mrunal Joshi said, “Traditionally Indians have been importing the core technology from the West and developing the

EXPERT’S VIEWS

14 www.agronfoodprocessing.com application technology indigenously. The development of core technology on Indian soil will be the ideal condition�.

Sanjeev Gupta, said technology development will be not only for India market, which no doubt is large but also for part of Asian market which is geographically near to India and having small freight cost.

India can be a manufacturing hub for the global companies in this sector. He added that, if we look at the global scene the major new investments in Food sector is happening in India, Indonesia, and many more countries in this region. This is the right time to start manufacturing in India. ,Q WKH SDVW ZH KDYH VHHQ LQ ¿HOGV RI Automobile, Construction etc. where the technology absorbed from a foreign FROODERUDWRU KDV EHQH¿WHG WKH LQGLJHQRXV manufacturer for restricted territory, stated Kataria. There can be a Technology tie up for a time period & royalty pay off for VRPH PRUH WLPH $IWHU D ¿[HG WHQXUH WKH indigenous manufacturer should be free to sell in the global market.� We know that within India, we have brilliant brains to come up with new technologies & innovations�, he put in.

Liberalization of Indian companies Global retail Chains are showing keen interest in the Indian retail market and the recent liberalization has opened the doors for their entry. However as you will observe in most developed countries both Global and Local players will co-exist and grow together. One the key requirement in this campaign will be to reduce the role of the middlemen in procurement and this will help both the producer to obtain better prices, the retail chain for ease of procurement and the customer for competitive prices, said Paul.

Suresh Subramaniam, relates that’s the majority of the retail is in unorganised sector. Policies need to be in place which encourages unorganized sector retailers to move to organized sector by investing in space and equipment. The retail sector is severely handicapped by WKH OLPLWHG DYDLODELOLW\ RI EDQN ¿QDQFH Appropriate lending mechanisms need to be designed which will enable retailers in the unorganized sectors to expand, employ EHWWHU WHFKQRORJ\ DQG LPSURYH HI¿FLHQFLHV Make in India is hope where we expect a future enhancement of Indian retail and other companies.

I do not believe in giving Indian companies extra incentives to compete with foreign companies, said Vimal Paharia, but increased competition will force the Indian companies to enhance the quality of their products to compete effectively with their foreign counterparts. This will make Indian companies world-class and over a period of time, he added. Given that Indian companies are good at low cost manufacturing, especially in the engineering industry; this will certainly lead to Indian companies being major players across the globe and not just in India.

Conclusion

“The“The globalization RI ,QGLDQ PDQXIDFWXUH sector will set new trend for the industry as well as unwrap new FRPSHWLWLRQ IRU WKH GRPHVWLF FRPSDQLHVy Make in India is a grand campaign that

Concept of “Make in India� as a booster for the manufacturing sector of food processing?

K.K.Menon, Managing Director, Menon Technical Services

M

ake in India� will be a great opportunity for the manufacturing sector of the Indian food processing industry. This will give us a chance to not only work on making our processes more cost effective, but also look at backward integration in order to reduce our losses. I think one of the most important factors we should target on, is reducing the amount fruit and vegetable wastes to zero.

7KLV FDPSDLJQ ZLOO GHÂżQLWHO\ EH VHHQ DV an opportunity in the eyes of the medium and big players of the food processing industry because it will increase their scope and open many new windows in their endeavors. But the small players will view it as a challenge because

Vol. 10 Issue 01 November 2014

they will not able to invest into large PDQXIDFWXULQJ IDFLOLWLHV DQG ZLOO DOVR ÂżQG LW GLIÂżFXOW WR PDWFK WKH SULFH SRLQW DQG marketing ability of big ones. Designing processing plants in terms of GMP and product presentation will be the keys methods of catering to foreign buyers.

In regard to the medium and big players, they have the infrastructure and resources to compete with the rest of the world.

Since this industry is driven by sourcing and the agricultural produce of India is of high quality, those who have their processes and international standards in place will be the most attractive to the foreign companies coming to India.

One of the hallmarks of this campaign is the abolishment of ‘Inspector Raj’.

15 www.agronfoodprocessing.com

EXPERT’S VIEWS

has opened umpteen opportunity for the Indian industries. Food processing machinery sector sees a bright and vast prospect in this concept. The globalization of Indian manufacture sector will set new trend for the industry as well as unwrap new competition for the domestic companies.

No doubt, it is an invitation to global producers to transform India into a major hub for manufacturing their products.

Multinational companies (MNCs) with global brands and worldwide market reach can use our plentiful and inexpensive labour, as well as tap our domestic demand.

Apart from “Make in India”, we should also encourage “Invent in India” by inviting global corporations to set up their cutting-edge research and development centres that focus on frontier technologies.

They will be able to leverage our universities, research labs, scientists and technologists.

I think if every company makes sure that its regulatory framework is in line with the international standards, we can completely eradicate duplication.

Regulatory control mechanism should play an advisory role and not an auditing role. Moreover, these processors should

be responsible for the delivered quality.

If all this is kept in mind, the abolishment would create a highly positive impact resulting in faster decision making processes.

All this will of course, only be successful with the collaboration of the government

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in the sector. If we are assisted in improving post harvest technologies, JLYHQ ¿QDQFLDO KHOS WR HVWDEOLVK GHPR and application development labs of the same caliber as the international ones and allowed to import process technologies on lower duty structures, WKLV LQGXVWU\ ZLOO GH¿QLWHO\ EH DEOH excel in this grand campaign.

In the same way as liberalization and growth of the organized retail has made the Indian market more attractive to foreigners, I think that domestic players can be made top grossers in this campaign because not only are they more competitive in terms of technological awareness in regard to Indian ethnic food processing and process execution, but with the help RI WKH ¿QDQFLDO LQVWLWXWLRQ WKH\ ZLOO EH able to take on the foreign companies with intentions to consolidate their business in India. This however, will only hold true if there is a level playing ¿HOG EHWZHHQ WKH WZR

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DAIRY TECHNOLOGY

Application of High Pressure Processing Technology for Dairy Food Preservation -Future Perspective

Naik L., Sharma R., Rajput Y. S. and Manju G

Abstract Minimal processing is the subject of major interest for both food preservation and food preparation. At present; thermal processing techniques, pasteurization and sterilization methods are extensively practiced to process milk and milk products, these techniques are well established and validated ensure consumer safety. But there is a need for novel; nonthermal processing technique, so that it can minimize the organoleptically and nutritionally damaged during thermal

processing, thereby, maintaining the “freshness� of foods by reducing heat degradation of nutritional and other bioactive components. There are many alternate novel food processing techniques available, amongst them high pressure processing seems a very promising technique for dairy products, as it offers numerous opportunities for developing new shelf stable foods, retaining its natural nutritional value with excellent organoleptic characteristics.

In this review, effect of high pressure

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processing on physico-chemical properties of milk and its constituents are discussed, with focus on fermented milk products. Packaging requirements along with legal and safety concerns also elaborated in brief.

Introduction 7KHVH GD\V LQ WKH HPHUJLQJ ÂżHOG RI functional foods, minimal processed foods have increased in popularity along with organic foods. With more concern of food safety and health aspect, emergence

17 www.agronfoodprocessing.com of, the non-thermal processing solid foods, expect for food materials technologies are gaining importance in containing large quantity of air pockets, DAIRY the era of minimally processed foods.TECHNOLOGY (e.g. watermelon).

One of the promising technology which could serve as an alternative method Principles of High Pressure for food preservation is the application Processing of high pressure processing (HPP). For Hydrostatic pressure is generated by WKH ¿UVW WLPH LQ KLVWRU\ WKLV WHFKQLTXH increasing the free energy; this can be was proposed by Royer in 1895 to achieved by physical compression during kill bacteria and later by Hite in 1899, pressure treatment in closed system by explored HPP effects on milk, meat, mechanical volume reduction. Usually fruits and vegetables processing. In early HPP accompanied by a moderate increase 1990s, commercial HPP processed food in temperature, called the adiabatic products; fruit juices, jams, fruit topping heating, which depends on the composition and tenderized meats were introduced of the food product being processed IRU WKH ¿UVW WLPH LQ -DSDQHVH LQGXVWU\ LQ (Balasubramaniam et al., 2004; Hogan et Tokyo (Mertens, 1995; Thakur, 1998). al., 2005). There are three fundamental HPP is an alternate, non-thermal food operational principles underlying HPP, processing method, wherein the food YL] /H &KDWHOLHUெV SULQFLSOH LVRVWDWLF is subjected to a very high pressure principle and principle of microscopic range from 100 -800 MPa (1MPa = RUGHULQJ $FFRUGLQJ WR WKH ¿UVW SULQFLSOH 145.03 Psi or 10 Bar). HPP is also under pressure, bio-molecules obey the called as high hydrostatic processing Le-Chatelier principle, i.e. whenever a (HHP) or ultra high pressure processing stress is applied to a system in equilibrium, (UHHP) or isostatic processing, the system will react so as to counteract and it is also considered as a type the applied stress, reactions that result of cold processing technique, since in reduced volume will be promoted temperature employed in most of the under high pressure, such reactions may processing is at ambient range (Farr, result in inactivation of microorganisms 1990). Food preservation using high or enzymes (Cheftel, 1995; Farkas and pressure is a promising technique in Hoover, 2000). The second principle i.e. food industry, The effect of HPP on isostatic principle says that; when food microbial safety, quality and sensory products are compressed by uniform characteristics of fruits and vegetables pressure from every direction and then has therefore been widely investigated returned to their original shape when the as an alternative to traditional food pressure is released (Olsson, 1995). The processing and preservation methods products are compressed independently (Balasubramaniam et al., 2004; of the product size and geometry, because Fonberg-Broczek et al., 2005; Yordanov transmission of pressure to the core is and Angelova, 2010, Mishra, 2011; not mass/time dependant (Cheftel, 1995; Chawla et al., 2011). This technique Farkas and Hoover, 2000); hence HPP improves food safety by destroying is also called as isostatic processing the bacteria that can cause food borne technique. The principle of microscopic illness and spoilage, but the food ordering says that: at constant temperature, remains fresh. This type of foods can an increase in pressure increases the be kept for a longer period under better degrees of ordering of molecules of a condition. Small molecules, which given substance. Therefore pressure and DUH WKH FKDUDFWHULVWLFV RI ÀDYRXULQJ temperature exert antagonistic forces and nutritional components, typically on molecular structure and chemical remain unchanged by pressure (Horie reactions (Balny and Masson, 1993). et al., 1991). These pressure processed foods have better texture and colour Components and Working of HPP compared to that of heat processed The basic key components of a HP system are a pressure vessel, pressurizing system, foods. Any food ZLWK VXI¿FLHQW PRLVWXUH FDQ EH and supporting units such as heating or subjected to HPP. This technique can cooling components etc. as shown in be used to process both the liquid and Figure 1.

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DAIRY TECHNOLOGY

Once loaded and closed, the vessel LV ¿OOHG ZLWK D SUHVVXUH WUDQVPLWWLQJ medium. Air is removed from the vessel with an automatic deaeration valve E\ PHDQV RI D ORZ SUHVVXUH IDVW ¿OO and-drain pump, and high hydrostatic pressure is then generated by direct or indirect compression or by heating the pressure medium (Mertens, 1995). rocessing by HPP is carried out usually in a low compressibility liquid such as water. According to the above principles; the phenomenon of phase transition and chemical changes are accompanied by decrease in volume; favoured by pressure and vice versa. Pressure is instantaneously and uniformly transmitted independent of size and geometry of the food. Resultant pressure regulates most biochemical reactions occurring in foods. In biological systems, the changes that are brought about by HPP on most important volume-decrease reactions includes denaturation of proteins, gelation, hydrophobic reactions, phase changes in lipids (and, therefore, in cell membranes) and increases in the ionization of dissociable molecules due WR ÄHOHFWURVWULFWLRQெ +HUHPDQV

The high pressure process is characterized by three parameters; temperature (T), pressure (p) and exposure time (t) when compared heat preservation process which is based on only two parameters (T, t). The three parametric HPP offers a broad variability for process design and enhancing the shelf life. In a qualitative DSSURDFK SURFHVV HIÂżFLHQF\ LV DVVHVVHG in terms of the lethality of the treatment and its structural impact on the food matrix. Evidently, those treatments which are powerful in killing microbes

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20 www.agronfoodprocessing.com have usually a strong destructive effect on the integrity of the food matrix with severe consequences on quality and consumer acceptance. HPP is used IRU WKH SUHVHUYDWLRQ DQG PRGL¿FDWLRQ of foodstuffs. Thereby, foodstuffs are normally subjected for periods of a few seconds up to several minutes to hydrostatic pressures above 350 MPa. This treatment permits the inactivation of microorganisms and enzymes at low temperatures, whilst valuable low molecular constituents, such as vitamins, FRORXUV DQG ÀDYRXULQJ FRPSRXQGV remain largely unaffected and aiming towards retaining the freshness of the processed food.

Microbial Destruction by High Pressure Processing Microbial destruction is the main goal RI IRRG SURFHVVLQJ EHQHÂżFLDO HIIHFWV of HPP in food are evident only when applied pressures exceed 400 MPa. HPP inactivates most of spoilage and pathogenic bacteria present in milk.

Resistance of microorganisms to pressure varies considerably depending on the applied pressure range, temperature and treatment duration, and type of microorganism. The nature of the food is also important, as it may contain substances which protect the microorganism from high pressure.

Generally, gram positive bacteria are more resistant to pressure than gramnegative bacteria and yeasts and moulds, due to presence of teichoic acid (a bacterial polysaccharide). On the other side spores are more resistant than vegetative cells because it contains calcium rich dipicolinic acid, as it protect from excessive ionization (Timsson et al., 1965; Smelt, 1998). Heat resistant groups of microorganisms were usually pressure resistant, exponential-phase cells are more pressure sensitive than stationary-phase cells (Dring, 1976). The number of yeasts, moulds, psychrotrophs and coliforms decreased more rapidly with pressure than that of acidic and heat-resistant bacteria and proteolytic microorganisms (Kolakowski et al.,1997). Vegetative bacterial cells are inactivated by pressures between 400 and 600 MPa. The inactivation of virus is supposed to depend on the denaturation

of capsid proteins essential for host cell attachment. Figure 2 depicts the damage of cell membranes at high-pressure cycle; compression of cell membrane material as and when pressure is applied and sudden expansion of lipid bi-layer after pressure release, leading to destruction and looses of cell membrane integrity and they therefore cannot reproduce.

Once damaged, the cells are unable to control the transport of water and ions across the membranes, leading to collapse of the cells. Lopez-Fandino et al., (1996) reported that, when milk treated at 200 MPa, it resembles to thermization, reduction of aerobic and psychotropic count observed to a great extent. Goat milk processed at 500 MPa for 15 minutes has been stated to be as HIÂżFLHQW DV SDVWHXUL]HG PLON %XIID HW DO 2001).

Impact on Physico-Chemical Properties of Milk White colour of milk is due to scattering of light particles by fat globules and casein micelles. Hunter Luminance value (L-value) of milk, generally read as a measure of whiteness (Harate et al., 2003), was reported to reduced by HPP treatment, due to disintegration of casein micelles, thus leading to decreases in the turbidity of milk. Treatment of milk at 200 MPa shows slight effect on L-value; ZKLOH DW 03D VLJQLÂżFDQW decreased in the L-value was observed.

When skim milk treated at 600 MPa for 30 min, L value decreased from 78 to 42 and skim milk becomes almost translucent or semi-transparent (Desobry-Banon et al., 1994).

Water content of the food gets compressed by about 4% at 100 MPa and 15% at 600 MPa. Depression in freezing point of water observed at high pressure to -4°C to -8°C or -22°C at 50, 100 or

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DAIRY TECHNOLOGY 210 MPa, respectively (Kalichevesky et al., 1995). Thus, this technique enables sub-zero food processing without ice crystal formation. It also facilitates rapid thawing of conventional frozen foods and pressure shift crystallization. Thereby, cooling to sub-zero temperature in frozen foods by forming very small ice crystals ZKLFK VLJQLÂżFDQWO\ FRQWUROV PLFURELDO activity, helping in improving quality as well extending shelf life of food.

Mineral balance of milk gets affected at high pressure and effect is both on the distribution between colloidal and diffusible phase as well as on the ionization was observed. The increase in the content of diffusible calcium has been reported following HPP. In case of previous heated milk, HPP treatment solubilizes both native and heat precipitated colloidal calcium phosphate

(CCP) which leads to slight increase in pH (Johnston et al., 1992). In general pH of milk increases following high pressure treatment and this change in pH is reversible.

HPP reduces the time period required to induce fat crystallization and this is due the fact that solid/liquid transition temperature of milk fat shifts to high value at high pressure. It has been reported that crystallization temperature of milk fat increased by 16.3°C at100 MPa and melting temperature also increased by 15.5°C. Hence, high pressure treated cream has higher solid fat content than untreated cream, ageing time of ice cream also drastically reduced. Surprisingly, milk fat globule membrane (MFGM) is not destroyed by high pressure treatment of milk even up to 800 MPa. Mean diameter of the milk fat globule remains unaffected after high pressure treatment.

Following, high pressure treatment, there is some incorporation of whey proteins into MFGM but as there is no increase in

21 www.agronfoodprocessing.com lipolysis, the membrane is not damaged (Buchheim and Frede, 1996).

Milk Proteins, in native state are stabilized by covalent bonds (peptide and disulphide bonds), electrostatic interactions, hydrophobic interactions and hydrogen bridges. Covalent bonds are almost unaffected by HPP and hence primary structure of proteins remains intact during high pressure treatment.

Sensitivity of different bonds to HHP is in the order of Hydrobhobic > Electrostatic bonds > Hydrogen bonds > Covalent bonds.

In case of whey proteins the amount of noncasein nitrogen in milk serum decreases with increasing pressure, suggesting denaturation and insolubilisation. Among DOO ZKH\ SURWHLQV Č• ODFWRJOREXOLQ Č• Lg) has got maximum susceptibility to pressure induced denaturation followed by immunoglobulin and then ÄŽ ODFWDOEXPLQ ÄŽ /D 7KH GLIIHUHQFH LQ WKH VWDELOLW\ RI ÄŽ /D DQG Č• /J LV PD\ EH due to the more rigid molecular structure of former, also partially by the number RI LQWUD PROHFXODU GLVXOÂżGH 6 6

bonds and lack of free sulfahydryl (-SH) LQ WKH ÄŽ /D %HWWHU HPXOVLRQ IRDPLQJ and textural properties have observed (Johnston et al., 1992) from milk protein after high pressure treatment and may ÂżQG LWV DSSOLFDWLRQ DV WHFKQR IXQFWLRQDO ingredients in different foods.

Application of high pressure has been shown to destabilize casein micelles on reconstituted skim milk. Size distribution of spherical casein micelles decrease from 200 to 120 nm; maximum changes have been reported to occur between 150400MPa at 20°C. High pressure treatment increases the transfer of individual caseins from the colloidal to the soluble phase. Dissociation of the caseins was UHSRUWHG LQ WKH RUGHU ț!ȕ!ĎV !ĎV This order largely corresponds to the serine phosphate content of the caseins, indicating that caseins which are more tightly bound casein dissociated to a lesser extent (Needs et al., 2000). This VWUDWHJ\ PD\ ¿QG DSSOLFDWLRQ LQ WKH manufacture of casein species enriched ingredients or individual casein isolates for improved bio-functionality.

Most of the technologically important milk enzymes loose their activity only after 300 MPa. Alkaline phosphatase

(ALP), an index enzyme for pasteurization in milk, appears to be quite resistant to pressure. No inactivation of ALP in milk has been reported after treatment up to 400 MPa for 60 min. and complete inactivation of ALP has been observed only after treatment of milk at 800 MPa for 8 min. The other two indigenous milk enzymes proposed as indicators of heating of milk around pasteurization temperature viz., lactoperoxidase and Ȗ JOXWDP\OWUDQVSHSWLGDVH DUH DOVR TXLWH resistant to pressures up to 400 MPa at 20-25°C. Plasmin activity reduces at 300 MPa; hence rate of proteolysis is lower than that of untreated milk.

Other bioactive molecules such as vitamins, amino acids, simple sugars and ÀDYRXU FRPSRXQGV UHPDLQ XQDIIHFWHG E\ the HPP. Milk treated at 400 MPa results LQ QR VLJQL¿FDQW ORVV RI YLWDPLQV % DQG B6 (Sierra et al., 2000). The effect of high pressure treatment of milk on trace bioactive molecules like Growth factors, Oligosaccharides, CLA and sphingolipids has not been studied.

Significance in Product Manufacturing 6LQFH +33 KDV LQĂ€XHQFH RQ PLON components particularly proteins, it is bound to effect technological properties of milk during manufacture of various PLON SURGXFWV 6DOLHQW ÂżQGLQJV DQG potential applications of HPP in dairy industry are summarized in Table 1.

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DAIRY TECHNOLOGY Yoghurt Making Properties Firmness of yoghurt made from high pressure treated milk shown to increase with increasing pressure, this may be linked to the fact that disruption of casein micelles, resulting in a greater effective area for surface interaction. Yoghurt prepared from low fat milk and exposed to 300 MPa/10 min prevents afterDFLGLÂżFDWLRQ GHYHORSHG DFLGLW\ DIWHU SDFNLQJ DQG VLJQLÂżFDQWO\ LPSURYHG VKHOI OLIH $FLGLÂżFDWLRQ RI \RJKXUW PLON ZLWK JOXFRQR ÄŻ ODFWRQH *'/

at 200 MPa for 20 min resulted in ÂżQH FRDJXOXP KRPRJHQHRXV JHO WKDQ that of heat treated milk (Harate et al., 2003; Tanaka and Hatanaka, 1992).

Rennet coagulation time (RCT), is the time at which the milk coagulum EHFRPHV ÂżUP HQRXJK IRU FXWWLQJ after rennet addition. RCT reported to reduced markedly when pressure exposure at 200 MPa; the decreased RCT is related to a reduction in casein micelle size, leading to increased VSHFLÂżF VXUIDFH DUHD DQG LQFUHDVHG probability of inter-particle collision (Needs et al., 2000; Arias et al., 2000).

However, at high pressure (400 MPa), RCT again increases as denatured whey proteins are incorporated into the gel and their presences interferes with secondary aggregation phase; thereby, reduce the overall rate of coagulation.

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24 www.agronfoodprocessing.com Cheese Making Properties

Disadvantages of HPP

0LON WUHDWHG DW 03D VLJQLÂżFDQWO\ increase wet curd yield by up to 20% and reduces both the loss of protein in whey and the volume of whey. The effect is GXH WR WKH GHQDWXUDWLRQ RI Č• /J DQG WKXV its incorporation in the curd. This leads to high cheese yield to the extent of 7%.

4XLFN PDWXUDWLRQ DQG VWURQJHU ÀDYRXU development has also been reported when treated at 400-600MPa/5-15 min cycle (Huppertz et al., 2002; Arias et al., 2000).

This will help in accelerating cheese ripening process and provides better opportunity for improving cheese prepared from low fat milk. The cheese curd obtained from milk WUHDWHG E\ +3 JLYHV GHQVH QHWZRUN RI ÂżQH strands thereby having a great potential for the design of new products due to the FUHDWLRQ RI PRGLÂżHG WH[WXUHV WDVWHV DQG functional properties.

Food must contain water, as the whole phenomenon is based on compression.

Some enzymes are very pressure resistant.

May not inactivate spores.

Structurally fragile foods needs special attention, and High installation cost.

DAIRY TECHNOLOGY container or packaged after processing. )RU EDWFK LQ FRQWDLQHU SURFHVV ÀH[LEOH or partially rigid packaging is best suited.

2Q WKH RWKHU KDQG ÀXLG SURGXFWV UHTXLUH continuous or semi-continuous systems, which are aseptically packaged after pressure treatment. The effectiveness RI +33 LV JUHDWO\ LQÀXHQFHG E\ WKH

Advantages of HPP 0DLQ EHQHÂżWV RI +33 LQ GDLU\ IRRG processing include inactivation of PLFURRUJDQLVPV VWUXFWXUDO PRGLÂżFDWLRQ of proteins and depression of freezing point of water. These could be used advantageously in several segments of food industry including sea food, meat and dairy industry. Some of the advantages of HPP are listed below: Retains natural antimicrobial systems without changing the sensory and nutritional quality of foods and extend shelf life up to 2-3 folds.

0DMRU DGYDQWDJHV DV VLJQL¿FDQW UHGXFWLRQ of heating, this will minimize thermal degradation of food components. ‡ ,QDFWLYDWLRQ RI PLFURRUJDQLVPV spores and enzymes. ‡ +LJK UHWHQWLRQ RI ÀDYRU FRORXU DQG nutritional value. ‡ 3UHVVXUH LV WUDQVPLWWHG XQLIRUPO\ DQG instant so that food product retains its shape. ‡ 3RWHQWLDO IRU WKH GHVLJQ RI QHZ products due to the creation of new textures, tastes and functional properties. ‡ &OHDQ WHFKQRORJ\ ÀH[LEOH V\VWHP IRU number of products and operation. ‡ 3URFHVV WLPH LV OHVV GHSHQGHQFH RI product shape and size. ‡ 5HGXFHG UHTXLUHPHQW RI chemical additives, and Increased bioavailability.

Packaging Requirements of HPP Packaging technology for HPP involves different considerations, based on whether a product is processed in-

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physical and mechanical properties of the packaging material. The packaging material must be able to withstand the operating pressures, have good

25 www.agronfoodprocessing.com sealing properties and the ability to prevent quality deterioration during the application of pressure. At least one LQWHUIDFH RI WKH SDFNDJH VKRXOG EH ÀH[LEOH enough to transmit the pressure. Thus, rigid metal, glass or plastic containers cannot be used (Rastogi et al., 2007).

The most common packaging materials used for high pressure processed food are polypropylene (PP), polyester tubes, polyethylene (PE) pouches, and nylon cast polypropylene pouches. Plastic packaging materials are the best suited for HPP packaging application, because of reversible response to compression, ÀH[LELOLW\ DQG UHVLOLHQF\ 7KH KHDGVSDFH must be also minimized while sealing WKH SDFNDJH LQ RUGHU WR HQVXUH HI¿FLHQW utilization of the package as well as space within the pressure vessel. Packaging materials for high pressure processing PXVW EH ÀH[LEOH WR ZLWKVWDQG D increase in volume followed by a return to original size, without losing physical integrity, sealing or barrier properties.

The headspace must be minimized as much as possible (Lambert, 2000) in order to control the deformation of packaging PDWHULDOV DQG HQVXUH HIÂżFLHQW XVH RI WKH package and space in the pressure vessel.

6XIÂżFLHQW KHDGVSDFH DOVR PLQLPL]HV WKH time taken to reach the target pressure.

Film barrier properties and structural

characteristics of polymer based packaging material were unaffected when subjected to pressures of 400 MPa for 30 min at 25°C (Nachamansion, 1995).

Legal and Safety Concerns of HPP Foods HPP treated food items falls under the category of novel food as per the GH¿QLWLRQ RI Ä1RYHO )RRG IROORZHG in European Union (EU) countries (Regulation (EC) No 258/97). In EU countries, introducing novel foods to the market, food companies need to get an approval that those products are in compliance with the food law. Food safety issues, the achievable extension of shelf-life and the legislative situation need to be inspected. The „„Novel Foods 5HJXODWLRQெெ GH¿QHV QRYHO IRRG DV D IRRG WKDW GRHV QRW KDYH D VLJQL¿FDQW KLVWRU\ of consumption within the EU before the 15th of May, 1997 (Heinz and Buckow, 2010) and such foods are subject to a pre-market safety assessment. Further, WKH OHJLVODWLRQV GH¿QHV 1RYHO IRRGV DV follows: foods and food ingredients to which has been applied a production process not currently used, where that SURFHVV JLYHV ULVH WR VLJQL¿FDQW FKDQJHV in the composition or structure of the foods or food ingredients which affect their nutritional value, metabolism or level of undesirable substances. ,I D IRRG IDOOV XQGHU WKH GH¿QLWLRQ RI

Vol. 10 Issue 01 November 2014

DAIRY TECHNOLOGY novel food, the person responsible for placing it on the market has to apply for an authorization. High pressure treated foodstuffs have been marketed in Japan since 1990, in Europe and United States since 1996. Information relating to the adverse effects of high pressure on toxins, allergens, and nutrients are rare.

There are no published reports available on health and safety issues of HPP foods.

For the developing nations, where there is no such regulations established, for them supportive data on validation may be required, and to be sorted out before the marketing of high pressure treated foods. Further, markers/indicators of the effectiveness of HPP treatment needs to be worked out before the enforcement of legal requirements for such processed dairy foods.

Conclusion The main effects of high pressure treatment in milk appears to include dissociation of caseins micelles from the colloidal to the soluble phase, resulting in reduced turbidity of milk, decreased RCT, increased pH and reduction in whiteness.

Flavour and aroma components contributing to the sensory and nutritional TXDOLW\ UHPDLQ XQDIIHFWHG 7KLV ÄQRYHOெ non-thermal technology has the potential to use in development of a whole new generation of value added functional or neutraceuticals foods. Physico-chemical and sensory properties obtained from this technology offer exciting opportunities for dairy industry. Careful process design, intensive kinetic and nutritional evaluations for process development and monitoring are the focus area; high safety margins, superior quality and reasonable costs are the driving forces.

However, further research is required to evaluate the full commercial potential of high pressure treatment of milk through complete understanding of the effects of pressure. Studies have indicated that HPP treatment has no effect on the health promoting attributes in orange juice and tomato puree and the same is expected in case of milk also. New opportunities in preservation of colostrum and human milk by HPP treatment may be of interest to the entrepreneurs as this treatment is likely not to affect many bioactive components in such products.

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INGREDIENTS: INNOVATIVE IDEAS, EFFICIENT TECHNOLOGIES, HIGHEST QUALITY Recipes for Efficiency

Unusual shapes, surprising combinations of various ingredients, and new flavors secure your competitive advantage. Haas combines laboratories, technologies and a lot of experience to a recipe of success, the “ingredients” of which we adapt to your individual needs.

We know: There is much behind it. Challenge us!

VISIT US: INTERNATIONAL FOOD TEC INDIA Bombay Exhibition Centra, Goregaon (E) Mumbai, India November 14-16, 2014 | hall 1 | booth no. B36

MORE IDEAS MORE VALUE MORE FLEXIBILITY

www.haas.com

Vol. 10 Issue 01 November 2014

27 www.agronfoodprocessing.com

FT PaT TgRXcTS U^a cWXb RdaaT]c Q^^\ X] 8]SXP U^^S _a^RTbbX]V 8]Sdbcah How do you look at India as market for the growth of your company?

India is a very important market for us from the growth perspective of our company for it is the 3rd largest biscuit producer in the world. Even though India is largely considered as a conservative market for biscuits, we are beginning to notice the change in the product offerings. Conventional biscuits are giving way to premium ones which is a high margin product.

That’s because the economy is on the rise and the purchasing power of the middle income groups are rising.

Besides people are becoming far more discern about quality and their evolving taste preferences are more geared towards value added offerings. Hence in premium products, producers tend to be more concerned about the quality of the product since the price of raw materials are steep and volatile in nature.

This is the segment where HAAS can contribute towards offering the best technical solution to produce value DGGHG SURGXFWV (TXLSPHQW HIÂżFLHQF\ becomes far more critical in context to the premium range.

We are excited at the prospect of overseeing and this current boom in the Industry. We will further strengthen our presence in India.

What are the opportunities you see for your company in India?

In addition to the local producers move towards the premium range, we are also noticing many of our key International clients stepping towards establishing production centres in India to leverage their global presence and also offer Indian customers the opportunity to afford quality products at a reasonable price.

This further provides us opportunities to mark our presence in India as we hold established relationships with the major global players. Having a local presence KHOSV WR JDLQ WKH FRQÂżGHQFH RI WKHVH NH\ accounts.

What has been you company’s biggest achievement so far in India? Please share some experience, unique solution you provided to an India company?

In 2012, the year in which we decided to HVWDEOLVK RXU ÂżUVW 6DOHV RIÂżFH LQ ,QGLD we generated 6 Million Euros in turnover just from India. That was the biggest highlight of our success in India.

Our biggest strength is that we are able to provide complete turnkey solutions in WKH ÂżHOG RI %DNHU\ ,QGXVWU\ &XVWRPHUV DSSUHFLDWH D VLQJOH VXSSOLHU FRQÂżGHQFH towards project management and project integration.

Vol. 10 Issue 01 November 2014

INTERVIEW

Ritabrata Chakraborty Area Sales Manager HAAS-MEINCKE

What will be your suggestions to Indian companies they should follow before starting a project in food industry?

It’s very important to be oriented with the current consumption patterns and also have one eye for future trends.

India is poised to grow at 20% CAGR in the premium product segments and there is a wide scope of innovation that lies in this segment. Customers taste preferences are evolving by almost every quarter and one should take into account this factor before project planning.

What will be your focus area and related machinery this time in Foodtec 2014, Mumbai, please give brief LNKĹ‚HA Our focus remains on the complete portfolio of our product offerings. We are one of the few companies in the world to offer a large portfolio of products right from Wafer Industry to the Biscuit Industry and also the confectionary industry.

We have also entered into the highly developing snack market through our Veggie Cracker production line. We will have our food technologist on stand that would be producing this product and we intend to introduce them to the Indian snack producers.

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FOOD PROCESSING

Potentials of Microwave Heating Technology for Select Food Processing Applications - a Brief Overview and Update Pradeep Puligundla1,4, Seerwan A Abdullah2, Won Choi3, Soojin Jun3, Sang-Eun Oh4 and Sanghoon Ko1*

Introduction 0LFURZDYHV DUH GHÂżQHG DV D SDUW RI electromagnetic waves which have frequency range between 300 MHz and 300 GHz corresponding to wavelength from 1mm to 1m. Microwave frequencies of 915 MHz and 2.45 GHz can be XWLOL]HG IRU LQGXVWULDO VFLHQWLÂżF DQG medical applications. Microwaves have been applied in a broad range of food processing such as drying, tempering, blanching, cooking, pasteurization, sterilization, and baking. Microwave heating has considerable advantages over

conventional heating methods, especially ZLWK UHJDUG WR HQHUJ\ HIÂżFLHQF\ 6LQFH KHDW is transferred from the surface of food to the interior by convection and conduction in conventional cooking method, it may result in a temperature gradient between outside and inside food. In addition, it requires higher energy consumption and relatively long processing time.

In microwave heating, on the other hand, heat is generated (volumetric heating) inside the food in a short time when microwave penetrates through it.

Microwaves have greater penetration

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depth, and this property coupled with volumetric heating can lead to rapid heating rate with short processing time; and also contribute to the minimization of temperature difference between the surface and interior of food material. As aforementioned, microwaves generate heat throughout the volume of food material rapidly because of the complete interaction between microwave, polar water molecules and charged ions in food. Microwave causes polar water molecules in food to constantly rotate DQG FRXSOH ZLWK HOHFWURPDJQHWLF ÂżHOG

29 www.agronfoodprocessing.com Molecular friction resulting from dipolar rotation of water molecule can generate heat. Water constitutes a major portion of most food products. Therefore, water is the primary component that interacts with microwaves due to its strong dipole rotation. Furthermore, heat can be generated through ionic migration that positive and negative ions of dissolved salts in food interact with the electric ÂżHOG E\ PRYLQJ WRZDUGV WKH RSSRVLWHO\ FKDUJHG UHJLRQV RI WKH HOHFWULFDO ÂżHOG DQG disrupt the hydrogen bonds with water.

Microwave heating rate can be varied depending on dielectric properties of IRRG 'LHOHFWULF SURSHUWLHV FDQ EH GH¿QHG DV ZKHUH İ LV WKH GLHOHFWULF SURSHUWLHV İœ WKH GLHOHFWULF FRQVWDQW UHDO SDUW İ´ WKH dielectric loss factor (imaginary part), DQG į GLHOHFWULF ORVV DQJOH WDQį İ´ İœ

7KH GLHOHFWULF FRQVWDQW Ä°Âś LV DVVRFLDWHG to the material’s capability to store HOHFWULF HQHUJ\ IRU YDFXXP Ä°Âś ZKLOH WKH GLHOHFWULF ORVV IDFWRU İ´ LV UHODWHG to dissipation of electric energy due to different mechanisms. The dielectric properties describe the ability of a PDWHULDO WR DEVRUE WUDQVPLW DQG UHĂ€HFW electromagnetic energy. Foods can be considered neither good electrical insulators nor good electrical conductors; thus can be categorized into ‘lossy dielectric materials’. Dielectric properties of foods have the ability to drive the LQĂ€XHQWLDO LQWHUDFWLRQ EHWZHHQ WKH IRRG FRPSRQHQWV DQG HOHFWULF ÂżHOG DQG FDQ EH LQĂ€XHQFHG E\ PDQ\ IDFWRUV VXFK as temperature, moisture content, salt content, frequency of the microwaves and other ingredients [10]. Microwave heating mechanism is very complex that depends on numerous factors i.e., propagation of microwaves governed by Maxwell’s equations for electromagnetic waves, the interactions between microwaves and dielectric properties of food, and the heat dissipation governed by heat and mass transfer. However, the magnetic part of electromagnetic waves does not have an interaction with natural media; therefore, it is not linked to microwave heating for most chemical reaction [1]. However, the ORVV WDQJHQW WDQÄŻ LQ HT FDQ EH XVHG to describe the capability of a compound to convert microwave radiation into thermal energy. The higher loss tangent at 2.45 GHz indicates large susceptibility

to microwave energy [1]. On the other hand, combination of ionic heating with dielectric heating of the contiguous solvent and the power (P) per total volume of a dielectric material in a microwave ÂżHOG FDQ EH ZULWWHQ DV IROORZV 3 ČŚÄ° Ä° ( :KHUH ČŚ LV DQJXODU IUHTXHQF\ +] Ä° LV WKH SHUPLWWLYLW\ RI YDFXXP ) P Ä° LV WKH GLHOHFWULF SHUPLWWLYLW\ RI PHGLXP DQG ( LV WKH HOHFWULF ÂżHOG intensity (V/m), according to Ayappa and Davis [11]. Microwave heating conduce to the reduction of come up time in the processing for food products and is insensitive to food heterogeneity [12]. In addition, microwave heating is effective to heat up the prepared (ready to eat, RTE) food [13]. Therefore, the microwave oven operated in the simple manner became an indispensable home appliance to cook RTE food. Western foods are often considered to be more suitable for microwave cooking and can be ascribed due to fact that those include a majority of baked food products and precooked meat patties that require preheating process, i.e. oven-roasting or baking before consumption. In recent years, however, even in the countries like India-where the traditional cooking methods are still popularly used, the application of microwave heating for FRRNLQJ KDV EHHQ VLJQLÂżFDQWO\ LQFUHDVHG This transforming trend strongly suggests that microwave heating have been widely adopted for cooking various food types.

This paper was aimed to evaluate the effectiveness and potentials of microwave heating technology for different food SURFHVVLQJ PHWKRGV DQG WR EULHĂ€\ SUHVHQW a synthesis of experimental approaches of microwave heating from recently published literatures.

Applications of Microwave Heating in Food Processing =YSb_gQfU `QcdUebYjQdY_^ Q^T cdUbY\YjQdY_^

Vol. 10 Issue 01 November 2014

FOOD PROCESSING Pasteurization is the most widely used technology for killing pathogenic and spoilage microorganisms in milk and fruit juices; however, it may largely destroy the organoleptic, nutritional value and physiochemical characteristics of food [14]. Safe and minimally processed foods with high quality attributes are essential to satisfy consumer needs, and those traits encourage those in the food and academic LQGXVWULHV IRU ÂżQGLQJ LQQRYDWLYH IRRG processing techniques [15]. In earlier studies [16,17], pasteurization using 2450 MHz microwaves has been reported.

However, even more uniform heating of foods (pasteurization) was achieved using 915 MHz microwave radiation, and it could be due to greater penetration depths of 915 MHz microwaves than 2450 MHz microwaves [18,19]. A number of studies show that either superior lethality or higher D-values can be observed using microwave treatment (Table 1) compared to conventional heating. This indicates the development of microbial thermal resistance against the conventional heat treatment, whereas the devastating effect of microwave treatment could be due to an explosion of internal pressure generated within the core [20,21].

Microwave sterilization process is a high-temperature-short-time (HTST) type; it is used not only to inactivate spoilage microorganisms in foods, but also to minimize the quality deterioration of foods [22]. Microwave sterilization process (128°C and 3 min processing time) produced products superior to those from conventional processes of canning (120°C retort temperature and 45 min processing time) and retorting foil pouches (125°C and 13 min cooking time) [23]. When microwave heating at 915MHz was used to sterilize pouches containing cooked macaroni and cheese, WKHUH ZDV QR VLJQL¿FDQW FKDQJH REVHUYHG LQ WKH WH[WXUH RI SURGXFW RU ORVV RI ÀDYRU [18]. Possible non-thermal effect on

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34 www.agronfoodprocessing.com destruction of microorganisms under microwave heating has been reported; the polar and /or charged moieties of proteins (i.e., COO-, and NH4 +) can be affected by the electrical component of the microwaves [6]. And, the disruption of non-covalent bonds by microwaves is a more likely cause of speedy microbial death [24].

Microwave blanching

Blanching is a thermal pretreatment process, which is an essential step in several food processing techniques such as freezing, canning or drying, generally applied to inactivate enzymes that substantially affect to texture, color, ÀDYRU DQG QXWULWLYH YDOXHV RI IUXLWV DQG vegetables [26,27]. In general, hot water or steam blanching treatment is most commonly used in commercial sites for processing of food products. However, the conventional blanching method is closely associated with the serious loss of weight and nutritional values of food products. To retain nutritional quality of food products, several researchers suggested the use of microwave heating as an alternative to conventional blanching method for food products [2730]. Since microwave blanching requires OLWWOH RU QR ZDWHU IRU HI¿FLHQW KHDW transfer in food, it can reduce the amount of nutrients lost by leaching as compared with hot water immersion [31]. Patricia and others [32] have observed a clear positive impact of microwave blanching on the nutritional quality of broccoli as summarized in Table 2. The amounts of protein, ashes, vitamin C in microwave blanched frozen spinach over hot water blanched sample has been reported [30].

Such higher retention rates of vitamin C are more likely due to blanching in minimal water for a reduced time using microwaves. In addition, after blanching

FOOD PROCESSING

Microwave cooking

applications. Zhang and Hamauzu [36] reported that the physical and chemical properties of the most vegetables tend to be changed upon cooking by boiling in water or microwave. Moreover, the cooking process exerts some structural FKDQJHV DQG UHGXFWLRQ LQ GLHWDU\ ÂżEHU components of various vegetables [37,38].

Compared to ordinary microwave cooking, a more pronounced UHGXFWLRQ RI GLHWDU\ ÂżEHU FRPSRQHQWV KDV been observed with pressure cooking of FDEEDJH FDUURWV FDXOLĂ€RZHU HJJSODQW onions, peas, potatoes, radish, spinach and turnips [39]. Microwave oven is well suited for cooking the food in small quantities, especially for households [40], though not convenient for mass cooking. Daomukda et al. [41] studied the effect of different cooking methods on physicochemical properties of brown rice. They concluded that the protein, fat and ash contents in rice cooked by microwave are retained at higher levels (8.49%, 2.45% and 1.42%, respectively) than conventional boiling and steaming methods. Microwave irradiation normally

Cooking with microwaves has recently become the most adaptable method all over the world. Microwave ovens are now used in about 92% of homes in the US [17]. Microwave ovens are very popular home appliances for the food processing

does not induce the Maillard reaction because of the short cooking times and low temperatures [42]. Substantial reduction in the energy consumption was observed with controlled cooking (using microwave oven) of unsoaked rice

of 150g of green peas with 100 ml water using microwave and water heating, total Č• FDURWHQH UHWDLQHG EHWWHU LQ PLFURZDYH treated sample [34]. Straumite et al.

[35] observed only a small difference in color, volatile aroma compounds, and sensory attributes between fresh dill and dried dill that was hot water blanched at 90°C temperature for 30 s following microwave pretreatment at 900 W for 30 s. The positive outcome on overall quality

would be because of the synergistic effect of hot water blanching assisted with microwave pretreatment

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35 www.agronfoodprocessing.com (14- 24%) and presoaked rice (12-33%) compared with normal cooking [43]. +LJKO\ VLJQL¿FDQW UHGXFWLRQ LQ FRRNLQJ time was observed with microwave cooking of legumes such as chickpeas and common beans. Microwave cooking with sealed vessels enabled a drastic reduction in cooking time, from 110 to 11 min for chickpeas and from 55 to 9 min for common beans, compared with conventional cooking [44]. In a study carried out by Arab et al. [45], differences LQ FKHPLFDO FRPSRVLWLRQ RI FKLFNSHD ÀRXU EHIRUH DQG DIWHU FRRNLQJ DUH VLJQL¿FDQW using different cooking treatments, namely cooking on a hot plate for 90 min, microwave cooking with power level 10 for 5 min, and frying in corn oil at 170°C for 1 min. The obtained data shows that the fat and ash contents in chickpea cooked by microwave were decreased by 8.90 and 6.97%, respectively, compared with the traditional cooking practice (8.01 and 5.76%). Such decrease might be due to their diffusion into cooking water [46]. However, 51.89 and 40% LQFUHDVH LQ FUXGH ¿EHU FRQWHQW ZDV observed with microwave and traditional cooking treatments, respectively.

Table 3 summarizes the percentage of major minerals (K, Ca, Na and Mg) and minor elements (Cu, Fe, and Zn) observed in chickpea before and after different cooking treatments. The highest retention of minerals was detected with microwave cooking unlike fried cooking and traditional cooking methods, which recorded the lowest and moderate UHWHQWLRQV UHVSHFWLYHO\ 3DUDOOHO ÂżQGLQJV were observed by Alajaji and El-Adawy [46] with additional elements such as P and Mn. Bernhardt and Schlich [47] also reported that minerals content of fresh and frozen pepper were retained at high levels (0.43 and 0.38 g/100g, respectively) in microwave cooking compared with cooking by boiling (0.35 and 0.22 g/100g, respectively). Alajaji and El-Adawy [46] also reported that cooking WUHDWPHQWV FDQ VLJQLÂżFDQWO\ DIIHFW WKH vitamin contents in chickpea seeds, and such negative impacts are probably due to the combined effects of leaching and chemical destruction. However, a mild reduction in vitamin levels was observed through microwave cooking. The retained FRQFHQWUDWLRQV RI ULERĂ€DYLQ WKLDPLQ

FOOD PROCESSING

Microwave baking

expansion of dough and moisture loss LQLWLDWHV LQ WKH ÂżUVW SKDVH WKH VHFRQG phase, in which expansion and the rate of moisture loss becomes maximal. The changes that continue to take place in the third phase of baking include rise in product height and decrease in rate of moisture loss because the structure of the air cells within the dough medium collapses as a result of increased vapor pressure [49,50]. Many studies have been undertaken to address various issues related to the microwave baking. These problems include texture, low volume, lack of color, and crust formation, more dehydration and rapid staling [51,52].

Goedeken et al. [53] suggested that the power of microwave oven should be controlled in order to avoid notable water loss. Seyhun et al. [54] reported that the amount of moisture content of microwavebaked cake containing SUHJHODWLQL]HG VWDUFK LV QRW VLJQL¿FDQWO\ different from conventionally backed cakes during baking and storage because the pregelatinized starches could bind a greater amount of water inside food [55]. Also, the most of starches, except amylomaize, were effective in reducing ¿UPQHVV GXULQJ VWRUDJH 7H[WXUH LV RQH of the major quality characteristics of foods. Megahey et al. [50] observed the LQÀXHQFHV RI GLIIHUHQW EDNLQJ FRQGLWLRQV on quality in terms of texture of cake using microwave oven at 250 W and convection oven at 200°C. Microwavebaked cake was found to possess high springiness, PRLVWXUH FRQWHQW DQG WKH ORZ ¿UPQHVV

Baking is one of the thermal SURFHVVHV WKDW VLJQLÂżFDQWO\ FKDQJHV physicochemical properties of dough.

Baking process includes three phases:

as texture attributes compared with the cake that baked in convection method.

Phenolic compounds, which are related ZLWK ÀDYRU FRORU DQG RQH RI LPSRUWDQW

niacin and pyridoxine in microwave FRRNHG FKLFNSHD VHHGV ZHUH VLJQL¿FDQWO\ higher than those obtained with boiling and autoclave cooking. These results are in agreement with the earlier reports [48]. Conventional cooking of broccoli for 30, 60, 90, 120 and 300 s has been found to reduce total phenolic content by 31.6%, 47.5%, 55.9%, 61.7% and LQ ÀRUHWV DQG 26.7%, 28.9% and 42.2% in stems DQG WKHUH ZDV QR VLJQL¿FDQW GLIIHUHQFH in the total phenolic content between microwave and conventionally cooked samples [46]. Because microwave oven is able to heat up foods using the energy of oscillating electromagnetic wave, it is possible to do selective and quick cooking. But the penetration depth of microwave is under about a few inches or below the surfaces of foods. So, if the sizes of foods are small and the shape of IRRGV LV ÀDW WKH XQLIRUP KHDWLQJ WKURXJK overall volume is possible. It will lead less loss of moisture contents and the greatest energy savings, and the nutrition of foods will be preserved very well.

But using conventional method, cooking of multiple foods containing particles of any shape and size together can be achieved through moist-heat method, but at the expense of moisture which keeps some of their nutrition. Therefore, new combination techniques, making the best use of the merits of microwave heating, should be studied

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38 www.agronfoodprocessing.com factors, namely, healthy quality of foods, were studied using domestic microwave oven [56]. The quantitative analysis of phenolic compounds showed that microwave baking at the power of 500 W is a good level for retention of the compounds. Temperature distribution of food sample during baking could be changed depending on the characteristics of pan materials. In the case of glass, the temperatures at the center of the pan were smaller than the edge and surface of sample [57,58]. On the other hand, the reverse phenomenon was observed LQ D 7HĂ€RQ SDQ > @ 8QIRUWXQDWHO\ microwaves do not have the ability to induce browning, which is more pronounced with the conventional baked products [60]. Durairaj et al.

[61] found that ceramic layer is useful to enhance the power absorption and decrease the thermal runaway for discrete food samples layered with ceramic composites. Over the past two decades, there has been an increasing interest in the use of combination of microwave with other heating systems to reduce processing time and increase the quality of products. When the microwave technique was applied for bread cooking IRU WKH ÂżUVW WLPH WKHUH ZHUH D IHZ PDLQ LVVXHV WKDW WKH LQVLGH RI EUHDG ZDV ÂżUP while the outside was tough, and the low moisture content was observed [62- 65].

To overcome these hurdles, two cycle PLFURZDYH RYHQ RI ZKLFK WKH ÂżUVW F\FOH is an internal cooking using commercial methods and the second cycle is an overall cooking using microwave, was tested. It showed reduced duration time, energy saving effect and better quality [66,51]. Chemat et al. [67] reported a design of microwave (MW)- ultraviolet 89 FRPELQHG UHDFWRU D PRGLÂżHG microwave oven), wherein high energy level of UV lamp and mechanism of microwave heat transfer can induce effective photo-thermal reactions, and the use of such ovens was also recommended for food sterilization purposes Halogen lamp-microwave combination heating is one of such technologies. Near-infrared radiation generated by halogen lamp has a high frequency and low penetration depth and it occupies the visible region in the electromagnetic spectrum [68].

It revealed the additional advantages

FOOD PROCESSING

Microwave drying

heating unlike conventional heating, ZKHUHLQ VLJQLÂżFDQW PRLVWXUH ORVV IURP the material against temperature gradient is pronounced. In addition, microwaves are able to penetrate dry food solids to reach unevaporated moisture [19,75].

Drying methods using microwave can be divided into four categories; Microwave Drying (MD), Microwave-Assisted Freezing Drying (MFD), MicrowaveAssisted Vacuum Drying (MVD), Microwave- Assisted Hot Air Drying (MHD) and Microwave-Enhanced Spouted Bed Drying (MSD). In the MD, the relationship between the constant

One of the oldest methods for the preservation of vegetables is drying.

Drying fruits and vegetables is of great technological interest to extend the shelf-life [71]. Drying is one of the thermal processes that intended to reduce the moisture content of fruits and vegetables, and it’s one of the time-and energy-consuming processes in the food industry. Consequently, new methods are aimed to decrease drying time and energy consumption with preservation of quality [72]. Microwave drying is a relatively newer addition to the family of conventional dehydration methods.

In microwave drying, heat is generated directly in the interior the material, making possible higher heat transfer and thus a much faster temperature rise than in conventional heating. In conventional heating, thermal energy is transferred to the surface of material to be heated by conduction, convection, and/or radiation > @ 7KHUH DUH VLJQLÂżFDQW GLIIHUHQFHV in the mechanisms of microwave and conventional drying processes; the temperature and moisture gradients are in the same direction in case of microwave

microwave power and the ratio of moisture content was studied mainly [7678]. After that, the methods to control the microwave power in real time were executed by applying various sensors [79-81]. Freeze drying can maintain the quality of dried product best to compare with other conventional techniques but it is a long time processing and brings high energy consumption issue. The MFD could be a one of alternatives to be able to avoid these weaknesses. It can produce the same quality as that of conventional freeze drying and can reduce the drying time effectively [82,83]. One problem is the possibility of corona or plasma discharge under high vacuum state and then, it induces the melting of ice formed inside foods during processing time [84].

In order to avoid corona discharge during MFD, the pressure of cavity should be within the range 50-100 Pa [85]. The characteristic of the MVD is that the changes of moisture ratio follow the exponential or empirical function, and have been described by using Lewis equation, Page’s model and Fick’s law.

The effective moisture diffusivity was

such as browning and crisping effects by halogen lamp heating [41]. Also, microwave heating was found to be the dominant mechanism in halogen lamp-microwave combination baking in terms of affecting weight loss and texture development. Different studies have shown improvement in the quality of microwave-baked products when infrared is added to microwave heating > @ 6RPH RI WKH UHODWLYH EHQHÂżWV of microwave baking over conventional baking methods are listed in Table 4.

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39 www.agronfoodprocessing.com VLJQLÂżFDQWO\ LQFUHDVHG ZKHQ PLFURZDYH drying was applied under vacuum condition, compared to hot air drying [86]. The MVD can create a more porous dehydrated product, which rehydrated more quickly and more completely than the air dried product [87-90]. The most common drying method is hot air drying (AD) process because it is a very simple method. But in the AD process, there are many disadvantages such DV ORZ HQHUJ\ HIÂżFLHQF\ DQG OHQJWK\ drying time. This is mainly caused by rapid reduction of surface moisture due to the low thermal conductivity and internal resistance to moisture transfer. Finally, such a phenomenon results in reducing the quality of food because of the shrinkage induced by the reduction of moisture content [91-94]. To overcome these drawbacks, microwave with the constant level of power during drying process was combined with hot DLU V\VWHP DQG LW EURXJKW VLJQLÂżFDQW advantages with regard to processing time and food quality [95,96]. Also, the effects of phasecontrolled and cyclecontrolled input electrical power on drying characteristics were evaluated through combined microwave and hot air system [97,98]. In a recent study, the pineapple samples pre-treated by osmotic dehydration were dried quickly under variable microwave power conditions ZLWKRXW VLJQLÂżFDQW FKDUULQJ > @ Malafronte et al. [100] tried to simulate the combined convective-microwave assisted drying process under various conditions using mathematical model.

7KH\ UHDI¿UPHG WKH NH\ UROH RI GLHOHFWULF properties in the microwave assisted SURFHVVHV &RQYHQWLRQDO ÀXLGL]HG bed dryer is one of the most suitable HTXLSPHQWV IRU HI¿FLHQW GU\LQJ RI ¿QH particle products. However, long drying time during the falling rate period and ORZ HQHUJ\ HI¿FLHQF\ DUH WKH PDMRU disadvantages [101].

Conventional ÀXLGL]HG EHG GU\LQJ ZLWK PLFURZDYH heating assistance has resulted in energy saving and short drying time and increased quality of foods [102-107].

The air blower provides a pneumatic agitation so that the non-uniform heating problems could be overcome [108].

Nowadays, the combined method was expanded by using freeze drying, multi-

state heat pump, vacuum drying and so on [109-111]. Soysal et al. [112] reported that color demonstrates the chemical changes in food material during drying; in addition, it plays a crucial role in improving the attractiveness of a food product. Alibas [113] demonstrated the color characteristics of pumpkin slices dried using air drying, microwave drying and combined microwave-air drying methods; higher color values were obtained during combined microwave-air drying and was followed by microwave drying, and air drying. Combined microwave-air drying has shorter drying time compared with other drying methods. Kathirvel et al. [114] found that the color values of coriander leaves dried using a 90 Wg-1 microwave power density level was almost similar to that of the fresh coriander leaves. Furthermore, exceptionally high brightness, redness and yellowness values were obtained after microwave drying at the power levels of 500 and 750 W. The color values L (brightness) and a (redness) achieved through microwave drying at the power levels 750,650 and 500W were close to the color of samples before drying [77].

7DEOH OLVWV WKH DYHUDJH YDOXHV RI VSHFLÂżF energy consumption for seedless grape drying using different methods. Kassem et al. [72] concluded that the lowest energy consumption of about 320.6 MJ/ kg water evaporated was observed with microwave-drying among three different methods used. On the other hand, the value of energy consumption during grapes drying by hot air cabinet stood at 564.5 MJ/kg water evaporated, with long drying times unlike microwave drying, wherein the heating period is relatively short. Alibas [113] evaluated the energy consumption for drying of pumpkin slices using microwave, air and combined microwave-air-drying treatments. He concluded that high energy consumption was observed for air oven drying compared to combined microwave-airdrying treatment and, the lowest energy consumption among treatments was observed during microwave drying.

However, there is one key problem with the above-mentioned techniques.

Because of non-uniform heating, the XQHYHQ GLVWULEXWLRQ RI PLFURZDYH ÂżHOG can occur. In addition, the overheating

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FOOD PROCESSING and quality deterioration can take place [115,116]. To overcome these problems, the microwave drying technique has been combined with various other methods.

The Microwave Freeze Drying (MFD) and Microwave Vacuum Drying (MVD) are good examples, wherein drying is assisted by microwaves to produce high quality foods. Especially, conventiona ÀXLGL]HG EHG GU\HU FRPELQHG ZLWK microwave heating is good choice for GU\LQJ SURGXFWV FRQWDLQLQJ ¿QH SDUWLFOHV In the future, various hybrid methods will emerge.

Conclusion The successful applications of microwave heating technology for processing of various foods have been discussed in the present review. The microwave heating technology for pasteurization and sterilization contributed to effectively destroy pathogenic microorganisms and VLJQL¿FDQWO\ UHGXFH SURFHVVLQJ WLPH without serious damage in overall quality of liquid food as compared to traditional methods. The use of microwave heating for food processing applications such as blanching, cooking, and baking has a great effect on the preservation of nutritional quality of food. Furthermore, microwave KHDWLQJ FRXOG VLJQL¿FDQWO\ UHTXLUH OHVV energy consumption for dehydrating food than conventional method. In these GD\V WKH SRWHQWLDO RI FRQWLQXRXV ÀRZ microwave heating at commercial scale and the combination heating methods supplemented with conventional thermal treatment for uniform heating of particulate foods has been widely investigated due to inherent advantages of microwave heating. Although microwave heating technology for a variety of food processing applications provide VLJQL¿FDQW DGYDQWDJHV ZLWK UHVSHFW WR lethal effect on pathogens, processing time, and energy consumption, several other quality aspects of food products processed using conventional methods are still better than microwave in terms of color, texture, and other organoleptic properties of food products. Therefore, the investigation of parameters which can LQÀXHQFH WKH ZRUNDELOLW\ RI PLFURZDYH heating such as dielectric, physical, and chemical properties of food products should be carried out.

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FOOD PROCESSING

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MAKE IN INDIA A golden chance to unleash the new potential of Indian food processing Industry

By Basma Husain

Vol. 10 Issue 01 November 2014

P

rime Minister Narendra Modi’s “Make in India” campaign to revive manufacturing will become a success only if the government manages to convince companies to manufacture in India. The key decision factors for manufacturers are (a) size of market and access to market (b) good infrastructure (c) availability of skills (d) VWDEOH DQG FRPSHWLWLYH ¿VFDO UHJLPH DQG (e) ease of doing business.

India is a large market. If we translate the requirements of the national programmes of 100 “smart cities”, industrial corridors, Digital India and making SMEs globally competitive into a requirement of cement, steel, computers, furniture, locks, hinges, construction equipment, etc, it may give voice to the accelerating demands for manufactured goods within India.

As India veers toward a higher growth curve, it faces destabilizing forces arising from the magnitude of its growth. There is an increase in the available labour force without the required increase in employment opportunities proportionate to economic growth.

Attaining a near double-digit growth UDWH ZLWKRXW D VLJQL¿FDQW LQFUHDVH in manufacturing may prove to be challenging. Labour requirements in the primary sectors are falling quickly due to increasing mechanization and

43 www.agronfoodprocessing.com productivity spurts. The manufacturing sector can absorb semi-skilled workers who are challenged by the fast-growing services sector as well as the primary economy of agriculture and mining.

Roughly 16 percent of Indian labour is still in the primary sector, compared to 6 percent in other BRIC countries. As India charts its way towards a labour utilisation structure consistent with fellow BRIC nations, manufacturing as the secondary sector must also gain momentum.

The economic impact of manufacturing in India will go beyond direct employment.

It will create jobs in the services sector and allied services like logistics, transportation, retail etc. Needless to say, since manufacturing would require IUHH ÀRZ RI UDZ PDWHULDOV DQG ¿QLVKHG goods, improving logistics infrastructure such as port-to-inland connectivity, cargo airports, etc. would be imperative and these developments promise to transform India into a global manufacturing hub.

The government’s “Make in Indiaâ€? initiative aims to increase the share of manufacturing to 25 percent of GDP by 2022 from the current 12 percent. This is expected to result in the creation of 100 million jobs. +RZHYHU ZLWK OLWWOH ÂżVFDO VWDELOLW\ DQG QR clarity on when GST will be implemented, one cannot expect large manufacturing LQYHVWPHQWV WR Ă€RZ LQWR ,QGLD 7KHUH are still too many hindrances to conduct business in India. While the “inspector rajâ€? is slowly being dismantled, the process must be accelerated.

Our food processing industry has a similar allure as well. We have a vast pool of trained and skilled people as well as an unbeatable cost arbitrage opportunity. Therefore, big food processing companies have set up offshore factories in India. MNCs and JOREDO ÂżQDQFLDO LQVWLWXWLRQV KDYH DOVR VHW XS WKHLU EDFN RIÂżFH KXEV LQ WKH FRXQWU\ due to lower costs and easy availability of skilled labour. In some cases, an additional attraction is the considerable domestic demand that is growing. Thus, “Make in Indiaâ€? is a competent strategy so long as we envision it as a stepping stone in the long term. Our destination is not to become the ‘sweatshop of t.

But building brands is not new to us. We also have the experience of homegrown

brands like Amul successfully competing in the domestic market with multinational brands. There are corporate brands like Tata, Reliance, Mahindra, Wipro and Infosys, which are known globally.

Therefore, along with “Make in India�, we must also pursue a strategy of ‘Made in India’ where products are made by Indian and global companies with pride in our heritage. Products that are crafted — with care and love —to perfection. ‘Made in India’ should be synonymous with great design, frugal innovation, environment-friendliness and high quality.

Food processing India The “Make in Indiaâ€? concept will GHÂżQLWHO\ ERRVW WKH IRRG SURFHVVLQJ industry of India, as the industry is one of the most upcoming sectors in India and needs vital and genuine push to be the leader in the global stature.

The Indian food processing industry accounts for 32% of the country’s total food market. Estimated to be worth USD 121 billion, it is one of the largest LQGXVWULHV LQ ,QGLD DQG LV UDQNHG ¿IWK in terms of production, consumption and exports. The industry employs 13 million people directly and 35 million people indirectly. It accounts for 14% of manufacturing GDP, nearly 13% of India’s exports and 6% of total industrial

Vol. 10 Issue 01 November 2014

FOOD PROCESSING investment. Currently growing at more than 10% per annum, it is expected to touch USD 194 billion by 2015. ,QGLDÂśV IRRG SURFHVVLQJ VHFWRU UDQNV ÂżIWK in the world in exports, production and consumption. The major parts of the food processing sector are milled grain, sugar, edible oils, beverages and dairy products.

The contribution of the food processing industry to the gross domestic product at 2004-05 prices in 2012-13 amounts to INR 845.22 Billion. India’s food processing industry has grown annually at 8.4% for the last 5 years, up to 2012-13.

The value addition of the food processing sector as a share of GDP manufacturing was 9.8% in 2012-13.

Investment in registered food processing sector had grown by 20.1% at the end of 2012. The number of registered processing factories has increased from 35,838 in 2010-11 to 36,881 in 2011-12, marking a growth rate of 2.9%.

The industry is also one of the largest employment creators, with growth in direct employment in the organized food processing sector standing at 6.05% between 2010-11 and 2011-12.

Food is the biggest expense for an urban Indian household. About 38.6% of the total consumption expenditure of households was spent on food in 2011-12.

The total household expenditure on the purchase of food items in 2012-13 was

44 www.agronfoodprocessing.com

Vol. 10 Issue 01 November 2014

45 www.agronfoodprocessing.com

Vol. 10 Issue 01 November 2014

FOOD PROCESSING

46 www.agronfoodprocessing.com INR 11 Trillion. An average household in India spent INR 41,856 on food.

Advantage India ‡ ,QGLD LV RQH RI WKH ODUJHVW IRRG producers in the world ‡ ,QGLD KDV GLYHUVH DJUR FOLPDWLF conditions and has a large and diverse raw material base suitable for food processing companies ‡ ,QGLD LV ORRNLQJ IRU LQYHVWPHQW in infrastructure, packaging and marketing ‡ ,QGLD KDV KXJH VFLHQWL¿F DQG UHVHDUFK talent pool ‡ :HOO GHYHORSHG LQIUDVWUXFWXUH DQG distribution network ‡ 5DSLG XUEDQLVDWLRQ LQFUHDVHG literacy,changing life style, increased number of women in workforce, rising per capita income- leading to rapid growth and new opportunities in food and beverages sector ‡ SHU FHQW RI KRXVHKROG H[SHQGLWXUH

by Indians is on food items ‡ 6WUDWHJLF JHRJUDSKLF ORFDWLRQ (proximity of India to markets in Europe and Far East, South East and West Asia).

India’s Position in World’s Production ‡ /DUJHVW SURGXFHU RI PLON LQ WKH ZRUOG (105 million tonnes per annum) ‡ /DUJHVW OLYHVWRFN SRSXODWLRQ million tonnes per annum) ‡ 6HFRQG ODUJHVW SURGXFHU RI IUXLWV vegetables (150 million tonnes per annum) ‡ 7KLUG ODUJHVW SURGXFHU RI IRRG JUDLQ (230 million tonnes per annum) ‡ 7KLUG ODUJHVW SURGXFHU RI ¿VK million tonnes per annum) ‡ FXOWLYDEOH ODQG FRPSDUHG WR 11% world average ‡ $OO PDMRU FOLPDWHV LQ WKH ZRUOG exist in India ‡ RXW RI VRLO W\SHV H[LVW LQ ,QGLD ‡ DJUL FOLPDWLF UHJLRQV FDI For Make In India The Government of India allows 100% FDI under the automatic route in the food processing sector, in agri-products, milk and milk products, and marine and meat products Automatic approvals are provided for

foreign investment and technology transfer in most cases. Units based on agri-products that are 100% exportoriented are allowed to sell up to 50% in the domestic market. There is no import duty on capital goods and raw material for 100% export-oriented units. Earnings from export activities are exempt from corporate tax. Additionally, there is WD[ H[HPSWLRQ IRU ÂżYH \HDUV followed by 25% tax exemption for the QH[W ÂżYH \HDUV IRU QHZ DJUR SURFHVVLQJ industries.

There is 100% FDI permitted for alcoholic beverages, with the requirement of an industrial license. While for pickles, mustard oil, groundnut oil and bread – items reserved for the micro small and medium sector, 24% foreign direct investment is allowed under the automatic route, with the requirement of prior approval from the Foreign Investment Promotion Board for FDI amounting to more than 24%.

Potentiality There is an increased awareness about the need to bolster India’s food processing sector given the country’s immense potential with regard to agricultural production. Some of the policies and promotions for the food processing sector are: ‡ Vision 2015 Action Plan: The Ministry of Food Processing Industries (MoFPI) has formulated a Vision 2015 Action Plan that includes trebling the size of the food processing industry, raising the level of processing of perishables from 6% to 20%, increasing value addition from 20% to 35%, and enhancing India’s share in global food trade from 1.5% to 3%. ‡ Mega Food Parks: According to the website of MoFPI, the Government of India is actively promoting the concept of mega food parks (MFPs) and is expected to set up 30 such parks across the country to attract FDI. The government has released a total assistance of USD 23 million to implement the Food Parks Scheme. It has, until now, approved 50 food parks for assistance across the country. The Centre has also planned for a subsidy of USD 22

Vol. 10 Issue 01 November 2014

‡

billion for mega food processing parks.

Agri-Export Zones: The government has established 60 fully equipped agri-export zones (AEZs), in addition to food parks, to provide a boost to agricultural and food processing exports.

Growth Drivers The growth drivers for the food industry that makes its presence felt internationally are numerous. The government needs to realise the prosperity of the sector and analyze what a great picture it represents for India.

The Indian food processing industry is divided into agri-products, milk and milk products, and meat, poultry and marine products. In agri-products, India is the largest producer of several fruits, such as banana, mango and papaya. It is also the second-largest producer of vegetables such as brinjal, cabbage and onion. The country is also the secondlargest producer of rice, wheat, sugar and cotton. In milk and milk products, India is the largest producer, accounting for 20% of global production. In terms of livestock, the country has the largest livestock population in the world, with 98.7 million buffaloes and 176 million cows, Liberalization and the growth of organized retail have made the Indian market more attractive for global players.

With a large agricultural sector, abundant livestock and cost competitiveness, India is fast emerging as a sourcing hub of processed food.

A population of 1.2 Billion people, with the world’s highest youth population – India has 572 Million people under the age of 24. These are the groups that indulge more on processed food and beverage consumption.

Increasing desire for branded food as well as increased spending power has made the food processing industry a vital sector.

Favourable economic and cultural transformation and a shift in attitudes and lifestyles have consumers experimenting with different cuisine, tastes and new brands. There is an awareness and concern for wellness and health, for high protein, low-fat, wholegrain, organic food.

47 www.agronfoodprocessing.com Processed food exports and related products have been rising steadily, the main destinations being the Middle East and Southeast Asia.

India is a global outsourcing hub, with large retailers sourcing from India owing to abundant raw materials, supply and cost advantages.

Sector Policy The food processing sector has implemented some very attractive SROLFLHV WKDW ZLOO GH¿QLWHO\ FDWFK WKH eyes of foreign investors as well as globally enhance the sectors outlook. The following policies are the one that take the toll of recognition; ‡ 1DWLRQDO )RRG 3URFHVVLQJ 3ROLF\ aims to increase the level of food processing from 10% in 2010 to 25% in 2025. ‡ )RRG 3URFHVVLQJ LV UHFRJQL]HG as a priority sector in the new manufacturing policy of 2011. ‡ 7KH 1DWLRQDO 0LVVLRQ RQ )RRG Processing and the Ministry of Food Processing Industries has launched a new centrally sponsored scheme in April 2012, for implementation through state and union territory governments. ‡ 7KH EDVLF REMHFWLYH RI WKH 1DWLRQDO Mission on Food Processing is decentralization of the implementation of food processing related schemes for ensuring substantial participation of state and union territory governments.

in the form of grants and subsidies for the setting up and modernization of food processing units, the creation of infrastructure, support for research and development and human resource development as well as other promotional measures to encourage growth within the processed food sector.

The National Mission on food processing is a centrally sponsored scheme that provides technology up gradation, establishment and modernization of the food processing industries. It also provides Cold chain, value addition and preservation infrastructure for non-horticultural products.

The setting up, modernization and expansion of abattoirs is an important part of this mission along with modernization of meat shops.

The scheme for infrastructure development includes grant of subsidies for the setting up of mega food parks and integrated cold chains. ‡ 3URMHFW LPSRUWV IRU IRRG SURFHVVLQJ at concessional customs duties. ‡ ,Q RUGHU WR SURPRWH IDVWHU establishment of food processing industries in the country, the government provides various tax and other incentives to business 'HGXFWLRQ RI WD[ IURP SUR¿W LV DYDLODEOH at the rate of 100% tax exemption for WKH ¿UVW \HDUV RI RSHUDWLRQV DQG DIWHU \HDUV WKH UDWH LV RI WKH SUR¿WV However, in the case of a company, WKH UDWH RI WD[ LV RI SUR¿WV DIWHU \HDUV RI RSHUDWLRQV WKLV EHQH¿W LV

Financial Support INR 500 Million has been allocated for the development of indigenous cattle breeds and an equal amount has been set for starting a blue revolution in LQODQG ÂżVKHULHV ,W KDV DOVR EHHQ GHFLGHG to provide for a lock-in period of eight years for use of assets in instances where deduction under Section 35 A of the Income Tax Act has been claimed.

Full exemption from customs duty is being granted to de-oiled soya extract, JURXQGQXW RLO FDNH FDNH PHDO VXQĂ€RZHU oil cake/cake meal, rice bran/rice bran oil cake and palm kernel cake until 31.12.2014.

The government has introduced several VFKHPHV WR SURYLGH ÂżQDQFLDO DVVLVWDQFH

Vol. 10 Issue 01 November 2014

FOOD PROCESSING available only for ten years provided that such business has commenced with effect from the 1st of April, 2001.

This incentive is provided for new units in the business of processing, preservation and packaging of fruits or vegetables, meat and meat products, poultry, marine or dairy products.

However, in the case of businesses relating to meat, meat products, poultry, marine products or dairy products, the above incentive is available to only those units, who have started their production after the 1st of April, 2009.

Service tax may not be levied on items contained in the negative list. These are services including processes carried out at an agricultural farm including tending, pruning, cutting, harvesting, drying, cleaning, trimming, sundrying, fumigating, curing, sorting, grading, cooling or bulk packaging and such operations which do not alter the essential characteristics of agricultural produce but make it only marketable for the primary market.

Service tax is exempted in the following instances: 1) The construction, erection, commissioning or installation of original works pertaining to postharvest storage infrastructure for agricultural produce, including cold storage for such purposes.

2) Mechanized food grain handling system, machinery or equipment for units processing agricultural produce as foodstuff, excluding alcoholic beverages.

48 www.agronfoodprocessing.com

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Our Products: • Frozen fruit and vegetable processing plants - (green peas, corn, mango) • Canned fruit and pulp processing plants (mango, guava, papaya, pineapple) • Tomato processing plants - (ketchup, puree, paste) • Fresh fruit and vegetable processing plants • Ready to Serve beverage processing plants • Ready to Eat food processing plants • Dehydrated vegetable processing plants (onion, potato, ginger, garlic) • Jam and marmalade processing plants

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49 www.agronfoodprocessing.com GROUP

years of excellence

Prevent Condensation / Ice Formation in Meat Plants .FBU t 4FBGPPE t 1PVMUSZ

Controls humidity. Prevents contamination due to dripping. t )FMQ TBWF FOFSHZ t )FMQT NBJOUBJO (.1 IZHJFOF t /P TMJQQFSZ n PPST t 1SFWFOU NPME BOE CBDUFSJB HSPXUI t *NQSPWF EFGSPTUJOH DZDMF

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/HDGHUV LQ 'HKXPLGL¿ FDWLRQ :RUOGZLGH Vol. 10 Issue 01 November 2014

5% %$ )&$ 5

Desiccant Wheel At the heart of it all

FOOD PROCESSING

50 www.agronfoodprocessing.com 3) Services provided by goods transport agencies for transportation of fruit, vegetables, eggs, milk, food grains or pulses in a goods carriage.

4) Services such as loading, unloading, packing, storage or warehousing of agricultural produce.

Custom duty is exempted in Projects for the installation of mechanized food grain handling systems and pallet racking systems in mandis (agricultural produce markets) and warehouses for food grains and sugar.

Also Cold storage, cold rooms (including facilities for farm level precooling) or industrial projects for the preservation, storage or processing of agricultural produce, apiaries, horticultural production, dairy, poultry, marine produce and meat have been exempted from this duty.

Consequently, all goods related to food processing, imported as part of the project, irrespective of their tariff FODVVLÂżFDWLRQ ZRXOG EH HQWLWOHG WR uniform assessment at a concessional customs duty of 5%, plus countervailing duties as applicable.

There is nil excise duty in milk, milk products, vegetables, nuts & fruits – both fresh and dried and against a standard excise duty of 12%, processed fruits and vegetables carries a merit rate of 2% without CENVAT or 6% with CENVAT. The excise duty has been cut down for all Food Processing Machinery.

All refrigeration machinery and parts used for the installation of cold storage, cold room or refrigerated vehicles for the preservation, storage, transport or processing of agricultural, apiary, horticultural and marine produce as well as dairy and poultry, are exempt from excise duty.

Machinery for pasteurizing, drying, evaporating, etc. used in the dairy sector is exempt from excise duty.

Investment Opportunities ‡ )UXLWV DQG YHJHWDEOHV SUHVHUYHG candied, glazed and crystallized fruits and vegetables, juices, jams, jellies, purees, soups, powders, GHK\GUDWHG YHJHWDEOHV ÀDNHV shreds and ready-to-eat curries.

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)RRG SUHVHUYDWLRQ E\ IHUPHQWDWLRQ wine, beer, vinegar, the preparation of yeast, alcoholic beverages. %HYHUDJHV IUXLW EDVHG FHUHDO based.

'DLU\ OLTXLG PLON FXUG ÀDYRXUHG yoghurt, processed cheese, cottage cheese, swiss cheese, blue cheese, ice cream, milk-based sweets. )RRG DGGLWLYHV DQG QXWUDFHXWLFDOV &RQIHFWLRQHU\ DQG EDNHU\ FRRNLHV and crackers, biscuits, breads, cakes and frozen dough.

0HDW DQG SRXOWU\ HJJV HJJ powder, cut meats, sausages, other value added products. )LVK VHDIRRG DQG ÂżVK SURFHVVLQJ Âą processing and freezing units. *UDLQ SURFHVVLQJ Âą RLO PLOOLQJ VHFWRU ULFH SXOVH PLOOLQJ DQGĂ€RXU milling sectors. )RRG SUHVHUYDWLRQ DQG SDFNDJLQJ metal cans, aseptic packs. )RRG SURFHVVLQJ HTXLSPHQW canning, dairy and food processing, specialty processing, packaging, frozen food/refrigeration and thermo-processing. &RQVXPHU IRRG SDFNDJHG food, aerated soft drinks, packageddrinking water.

6SLFH SDVWHV 6XSSO\ FKDLQ LQIUDVWUXFWXUH ¹ WKLV niche has investment potential in food processing infrastructure, the government’s main focus is on supply chain related infrastructure like cold storage, abattoirs and food parks.

7KH HVWDEOLVKPHQW RI IRRG parks – a unique opportunity for entrepreneurs, including foreign investors to enter in the Indian food processing sector.

Major Players There are a number of foreign players operating in India, either directly or in collaboration with Indian partners. For instance, McDonald’s is present in India through two collaborations, one which involves a Development Licensee for the southern and western regions, and the other a joint venture for operations in the north and east.

The US-based private equity fund, New Vernon Private Equity Limited

Vol. 10 Issue 01 November 2014

(NVPEL), has decided to invest Rs 45 crore in Kochi-based spice major, Eastern Condiments, which is the ÀDJVKLS FRPSDQ\ RI WKH (DVWHUQ *URXS Another example is America’s largest chocolate and confectionery-maker, Hershey, which is acquiring a 51% stake in Godrej Beverages and Foods for US$ 54 million.

Many big Indian players have invested in the food processing sector. Some of them include ITC, HLL, Cargill, Venky’s India, Godrej, Marico, Priya Foods, MTR, Surya Food & Agro and Haldiram’s. Some of the companies that are active in the organised food retail domain include ITC, Bharti, Reliance, Aditya Birla Group, and the Future Group. Almost 70% of the sector is dominated by the unorganized and small-scale players, indicating the huge potential inherent in the Indian food processing sector.

There are 12 products reserved for manufacturing by the small-scale sector. These products include bread, pastries, confectioneries, rapeseed oil, mustard oil, sesame oil, groundnut oil, sweetened cashewnut products, ground and processed spices other than spice oil and oleo resin spice, tapioca sago DQG WDSLRFD ÀRXU Conclusion A major new national program that is designed to facilitate investment, foster innovation, enhance skill development, protect intellectual property and build best-in-class manufacturing infrastructure. There’s never been a better time to make in India.

7KHUH GHÂżQLWHO\ D IHHO JRRG IDFWRU HYHU since the PM has unveiled the ‘Make in India’ campaign. The campaign is expected to boost the manufacturing segment as it is aimed at making India a global manufacturing hub. One can expect the government to pull out all the stops for ensuring a smooth sailing for investors.

The Indian Food processing industry VKRXOG EHQHÂżW DQG WDNH IXOO DGYDQWDJH of this campaign to grow. The sector has already been getting a lot of attention in the last few years .The time has come for the industry to mature and become global player of processed food industry.

PRESS RELEASE

51 www.agronfoodprocessing.com

Press Release

7KH QHZ 0DUNHP ,PDMH FRGHU GHOLYHUV ÀH[LELOLW\ DQG KLJK TXDOLW\

Permanent Prints

arkem-Imaje, worldwide manufacturer and distributor of marking and coding solutions, has announced the launch of its newly redesigned 8018 thermal transfer coder.

The new 8018 thermal transfer coder is designed to provide high quality, permanent prints up to 150 packs per minute, and comes with an array of powerful features designed to boost productivity. The 8018 is the printer of choice for manufacturers in the food industry looking to upgrade their current contact coder technology to something more exible and reliable.

Rooted in the successful, demonstrated SmartDate technology, the 8018 coder delivers excellent quality prints across the entire roll of ribbon without fading. For high resistance against the rubbing off of codes, Markem-Imaje has introduced a new 3901 resin-based ribbon. The 8018 coder optimizes ribbon usage with a mere 1 mm gap between prints, and the coder features a new ribbon saving option for even lower ribbon consumption and cost. Finally, the 8018 doesn’t require plant air, which enhances reliability of coding operations.

In addition to providing superior quality coding, the 8018 delivers the exibility of real-time digital printing with an easyto-use operator interface. Codes can be changed on the line when required at the push of a button, without costly delays.

Time codes and shift codes - along with barcodes and logos - for better tracking and security can be included and continually updated, a feature that makes it easier to keep up with changing mandates or regulations.

M

About Markem-Imaje

Markem-Imaje, a wholly owned subsidiary of the New York-based Dover Group is a trusted world manufacturer of product identiďŹ cation and traceability solutions, offering a full line of reliable and innovative inkjet, thermal transfer, laser, and print and apply label systems.

Markem-Imaje delivers fully integrated solutions that enable product quality and safety, regulatory and retailer compliance, better product recalls and improved manufacturing processes.

Headquartered in Bourg-lès-Valence, France, Markem-Imaje provides more than 40,000 customers with optimal product marking and coding solutions. Additionally, Markem-Imaje customers are supported by 30 subsidiaries, 6 R&D centers, several equipment repair centers and manufacturing plants strategically located around the globe.

Visit www.markem-imaje.com for further information.

Address; - H-23, Sector-63 Noida 201301, Gautam Budh Nagar(U.P) PH-0120-4099500, 4099570, 4099547 Fax-01204099555 Email-salesindia@markem-imaje.com

Vol. 10 Issue 01 November 2014

52 www.agronfoodprocessing.com

Vol. 10 Issue 01 November 2014

53 www.agronfoodprocessing.com

Trade-IN / Buy-Back Offer!

Head Only Price 1,10,000/-* # Only

DV-E Viscometer our lowest cost digital viscometer Features and Benefits Ø No calculations required - Direct reading of viscosity in cP or mPa•s Ø Displayed Info: - Viscosity (cP or mPa•s) - % Torque - Speed/Spindle Ø Easy-to-Use: - Flip a switch - Turn the knob Ø Spindle/Speed Selection Ø Flip to “Speed” - Turn the knob - Choose RPM Ø Flip to “Spindle” - Turn the knob - Choose spindle Ø Auto Range push for determining full scale range (FSR) viscosity Ø 18 Speeds for complete range capability Ø Accuracy: ±1.0% of range Ø Repeatability: ±0.2% st

Offer valid till 31 Dec,. 2014 * 1) Trade-in/buy-back offer, exchange with any Brookfield viscometer Head only against New Brookfield DV-E viscometer Head only. .

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Vol. 10 Issue 01 November 2014

VISCOSITY RANGE cP(mPa•S)

SPEEDS

MODEL

Min.

Max.

RPM

Number of increments

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† 1 cP achieved with UL Adapter accessory. 15 cP on LV with standard spindles. †† Minimum viscosity is achieved with optional RV/HA/HB-1 spindle.

M = 1 million cP = Centipoise mPa•s = Millipascal•seconds

54 www.agronfoodprocessing.com

FOOD PROCESSING TECHNOLOGY

Trends in Food Processing Technology – Future Outlook

I

n the previous chapter drivers and innovation directions for sustainable food processing were described.

This chapter gives an overview of the technology options, with focus on technology areas with potential application in the coming 5 years. Per technology option the current state of the art is explained, examples of successful applications (success stories) are given, as well as an outlook for the expected developments in the near future. The choice for the different topics and technologies has been discussed and agreed upon with the sponsor of this project. It should be considered as an expert opinion for the relevant developments in the ÂżHOG RI VXVWDLQDEOH IRRG SURFHVVLQJ UDWKHU

than considering it as a complete overview of all available technological options.

In Table 1 the different topics that will discussed in this chapter are summarized.

7KH SRVVLEOH ÂżHOGV RI LQQRYDWLRQ IRU WKH (European) food manufacturing industry as described in the previous chapter are indicated in the columns. The different technology options that will be elaborated in the sub-sections of this chapter are summarized in the rows of Table 1. Trough combining the information on the rows and in the columns, the intersections list the potential topics for improvement and innovation projects that could be started to promote sustainability in the food processing industry.

Vol. 10 Issue 01 November 2014

! CU^c_b dUSX^_\_Wi Q^T aeQ\Ydi ]_^Yd_bY^W Introduction ‡

TXDOLW\ FRQWURO RI UDZ PDWHULDOV intermediate products and food products, including detection of defects, chemical residues, etc.; ‡ SURFHVV FRQWURO PHDVXULQJ UHOHYDQW process parameters or (intermediate) product attributes as a basis for process control actions.

Both types of applications contribute to improving the sustainability of food production.

Quality control One of the challenges for food producers

FOOD PROCESSING TECHNOLOGY

55 www.agronfoodprocessing.com

and supply chain is to enhance consumer trust in safety and quality. In the past years several scandals occurred in the agro-food supply chain, such as the use of horse meat for beef, uncertainties with respect to the origin of biological eggs, melamine in infant formula powder, etc.

The complexity of worldwide linked supply chains, with limited transparency with respect to origin, processing and social aspects, calls for improvements in quality control. New sensor technology is foreseen to measure critical product attributes at the level of consumer product manufacturing.

Sensors are essential to achieve an optimal food processing chain not only in WHUPV RI ÂżQDO SURGXFW TXDOLW\ EXW VHQVRUV FDQ DOVR FRQWULEXWH WR WKH HIÂżFLHQW XVH RI resources during the storage, processing and distribution of food products.

7KURXJK REMHFWLYH FODVVLÂżFDWLRQ RI materials/products, different qualities can be valorized in most suitable applications.

6XFK DSSURDFKHV UHVXOW LQ HIÂżFLHQW XVH RI raw materials.

Given the broad range of potential applications, the impact of applying sensor technology to increase the sustainability of food production is, therefore, expected on different levels. This development is enabled by rapid developments in the ICT domain

Sensors for process control Sensors are crucial in process control (food processing as well as storage).

Based on measuring relevant attributes of raw materials, intermediate or end products as well as critical physical conditions, adequate control actions are taken. Automated process control systems as well as process operator-controlled actions are very commonly applied.

This operation contributes to food chain sustainability through ‡ RSWLPL]DWLRQ of product quality, including reduction of quality losses and defects; ‡ GHFUHDVH RI energy and water consumption; ‡ R S W L P L ] H G protection strategies (e.g., pesticides application, use of additives during production).

State of the art Currently available analytical and sensor technologies are able to measure most relevant product, process and environment parameters. However, the application of these technologies to optimize the food production and distribution chain are limited due to a number of drawbacks: ‡ VHQVLWLYLW\ ‡ VSHHG RI GHWHFWLRQ ‡ VL]H SRUWDELOLW\ ‡ UREXVWQHVV ‡ VLJQDO FRPPXQLFDWLRQ Most of the future development will be focused on removing or reducing these limitations. The possibilities of nanotechnology open the door for enhanced sensor technology. Table 2 presents a number of possible applications of the technology in the food production and distribution area.

Another important trend on sensors and sensing systems are the wireless technologies. The application of these WHFKQRORJLHV RIIHUV ÀH[LELOLW\ IDVW VLJQDO communication and the possibility to combine sensing systems in sensor networks. A number of applications are already in place in the agricultural and food processing industry, as for instance use on conditions monitoring in cold chain monitoring and for LGHQWL¿FDWLRQ UHODWHG to traceability.

A

Vol. 10 Issue 01 November 2014

set of sensors detect, identify, log and communicate the transport and handling of food products in the chain enabling in this way the optimisation of the supply chain.

There are still challenges, however, to be overcome in this technology (Ruiz-Garcia et al., 2009). Particularly signal losses due to ambient conditions are an issue, both in outdoor and indoor applications.

The quality (and safety) of perishables (e.g. shelf-life) can be determined more precisely if viable information exists about the actual conditions under which the particular product has been stored. If monitoring equipment is attached to the GHYLFH WKDW XQLTXHO\ LGHQWLÂżHV WKH SURGXFW one would have a complete solution for traceability and quality of this product. This is achievable if a monitoring device (with all the required sensors) is combined with D UDGLR IUHTXHQF\ LGHQWLÂżFDWLRQ 5),'

chip. On the one hand this technology will improve cold-chain distribution quality and record-keeping, on the other hand it will also assist in pinpointing problems, assigning liability and ensuring earlier provision of preventive measures.

The shelf life of many fresh food products depends on the ambient conditions (such as temperature and relative humidity) as well as the initial product quality. The combination of these two aspects will deliver a strong control of the product quality in the whole chain and ultimately contribute to decrease food waste in different parts of the supply chain. The measurement of strict ambient conditions has largely been developed in the last decades. On the side of the product related parameters there is still need for development and optimization.

Knowledge on the relationship between the

56 www.agronfoodprocessing.com

Vol. 10 Issue 01 November 2014

FOOD PROCESSING TECHNOLOGY

57 www.agronfoodprocessing.com optical and mechanical properties of fruits and vegetables and their physiological and quality parameters needs to be generated.

The same applies to other types of food products. In addition, the development of cost effective, nondestructive sensors and sensing systems to measure and monitor the quality would be of great value.

In process control most common are singleinput-single-output control systems: one process parameter is controlled based on one signal. With advancing processing knowledge and levels of automation, more advanced systems are getting more common: information about processing status and (intermediate) product quality is derived from combined information from multiple sensors based on advanced product models. The example Quest shows options to reduce energy consumption during refrigerated transport and storage of food products. These savings are not directly based on the applied sensor technology, but the complete system was based on recent knowledge of product behavior.

their websites additional functionalities, such as humidity and shock sensors. In practice, however, these products are still in the development stage and in any way designed for stationary applications.

Typical prices range from €10 for simple temperature monitors to €100 or more for highly advanced systems. The price development trend of RFID tags is illustrated in Figure 12.

When tags contain a microcontroller this enables possibilities to interpret the environmental data on-chip. Besides process control on the applied storage and transport conditions of the perishables the chip facilitates prediction of the product quality. Upon reading the chip the actual status of the goods is immediately available. The expected future status can be described by quality models which predict the status of the quality of the product depending on the experienced environmental conditions. The quality models can have different complexity, ranging from statistical process control on environmental conditions, through shelf life predictions based on single or multiple inputs, to development RI VSHFL¿F TXDOLW\ attributes based on single or multiple inputs. The Pasteur RFID-chip is a good example of such a functional monitoring device.

Outlook Radio frequency identification (RFID) 7KH VWDWH RI DUW LQ WKH ¿HOG RI VHQVRU based RFID tags are devices whose sensing capability is mainly limited to ambient temperature monitoring. In (XURSH VRPH FRPSDQLHV SURYLGH ÀH[LEOH RFID tags with integrated temperature sensors: for example KSW Microtec AG and Schreiner MediPharm GmbH. The US-based company InfraTab provides a RFID tag with a temperature sensor for controlling the temperature along the cold chain for perishable goods. Some companies, mainly in USA (e.g., Alien Technology, Savi Technology), present on

With the use of smart sensors the need to fXO¿O FRQVXPHUV DQG JRYHUQPHQW GHPDQGV for transparency comes within reach. The possibilities for better assurance of the production and distribution chain and prediction of the product quality bring added value and options to improve one’s position compared to competitors by risk reduction and delivery of products with guaranteed quality. With the information obtained from the smart sensors, decision support for supply chain stake holders becomes available on various topics: decisions on post-harvest processing, matching product quality and customer demand, logistics and order management of supermarkets, more precise quality

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estimates, etc. (Figure 13). This enables the use of guaranteed quality statements as well as the supply of consumption-ready products to the supermarket. Furthermore, ORJLVWLFDO FRQFHSWV VXFK DV )()2 ¿UVW H[SLUHG ¿UVW RXW FDQ EH UHDOLVHG The quality of the sensors will further be improved, as a further development of the underlying analytical techniques is expected. A number of technologies have been studied and applied to measure product quality, such as optical and vision techniques, electrical techniques, acoustic vibration, nuclear magnetic resonance, electronic noses and computed tomography.

Spectroscopic methods seem to have potential for future developments since this technology is a.o. characterized by highsensitivity detection and nondestructive measurements (Omar and Matjafri, 2013; Alander et al., 2013).

Biosensors might be applied to envisage the presence of chemical contaminants and food-borne pathogens. The development of this type of sensors can play an important role in assuring food safety in the future.

The current detection methods based for instance on culture and colony counting, polymerase chain reaction, Elisa-methods are tedious, time consuming and require high skilled personal. The development in WKH ELRVHQVRUV ¿HOG LV WKHUHIRUH IRFXVHG RQ high performance sensors, capable of rapid detection with minimally skilled personal.

Enzyme-based biosensors have been thoroughly investigated and seem to be a promising tool for the detection of chemical threat agents and food contaminants (Simonian and Chin, 2010). Despite this promising outlook, the developments in the ¿HOG RI ELRVHQVRUV DUH QRW H[SHFWHG WR OHDG to relevant commercial applications the coming years. The necessary investments will be only feasible on a medium-long term. A similar forecast is expected for the application of nanotechnology in sensors. The high technology requirements and costs hinder a fast development and DSSOLFDWLRQ RI QDQRWHFKQRORJ\ LQ WKLV ¿HOG Policy measures to directly regulate, stimulate and improve the application of sensors are not obvious. Rather, the application of sensors and sensing systems will be the natural consequence of regulation on the safe and sustainable production and distribution of food products

58 www.agronfoodprocessing.com

" CecdQY^QR\U `QS[QWY^W Q^T bUVbYWUbQdY_^ S\Y]QdU S_^db_\ d_ U^XQ^SU cXU\V \YVU The causes of food losses and waste in medium/high-income countries are mainly due to consumer behaviour and lack of coordination within the supply chain. In addition, the quality standards set by retailers on the grading and appearance of particularly fruits and vegetables also contribute to a large extend to the generation of food waste.

Next to the size and appearance, loss of quality is an important cause of waste in this group of products. The quality of vegetables or fruits decreases fast, starting directly after harvesting of the products and involving a number of biochemical and physiological changes. As the product senescence depends on several factors different strategies can be applied and combined to keep the quality as long and high as possible. In addition, in the current global market, fruits and vegetables are very often subjected to long storage and distribution chains. An integrated chain approach is, therefore, essential to achieve optimal product quality and extend shelf life, hence reducing postharvest losses.

Most relevant control strategies: ‡ FRQWUROOHG DWPRVSKHUH SDFNDJLQJ ‡ 7HPSHUDWXUH FRQWURO ‡ &RQWURO RI UHODWLYH KXPLGLW\ DQG ethylene ‡ &RQWUROOHG DQG PRGL¿HG DWPRVSKHUH ‡ 3K\WRVDQLWDU\ DQG DQWL PRXOG treatments

Sustainable packaging The Sustainable Packaging Coalition has published one of the more comprehensive

FOOD PROCESSING TECHNOLOGY

GHÂżQLWLRQV RI sustainable packaging (Sustainable Packaging Coalition, 2006): $ ,V EHQHÂżFLDO safe & healthy for individuals and communities throughout its life cycle, B. M e e t s market criteria for performance and costs, C. Is sourced, manufactured, transported and recycled using renewable energy, D. Maximizes the use of renewable or recycled source materials, E. Is manufactured using clean production technologies and best practices, F. Is made from materials healthy in all probably end-of-life scenarios, G. Is physically designed to optimize materials and energy, H. Is effectively recovered and utilized in biological and / or industrial cradle to cradle cycles.

From a historical perspective, the aspects A and B have been the main drivers for the development of new food packaging concepts. The major part of the recent developments have made a contribution to minimize food losses for the lowest possible costs, while simultaneously ERRVWLQJ WKH VDOHV LQ WKH UHWDLO DQG IXOÂżOOLQJ all relevant criteria related to health and logistics, etc. The other aspects of the DERYH GHÂżQLWLRQ & Âą + KDYH JDLQHG more and more importance over the last years and the environmental impact of the package itself has received much more attention from manufacturers, media and governments.

Only a few new food packaging technologies, with the intention to prolong the shelf life and to reduce the food losses have been successfully introduced on the European market in the last decades.

These market

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introductions tend to take many years in Europe but do result in large environmental LPSDFW UHGXFWLRQV )RU H[DPSOH WKH ÂżUVW H[SHULPHQWV ZLWK PRGLÂżHG DWPRVSKHUH packaging (MAP) for fresh meat were conducted in 1964 in the Netherlands.

7KH ÂżUVW HDUO\ DGRSWHU +DQVNDPS %9 implemented this technology for fresh red meat products in 1975 and the mass adaptation followed after 1999 in the wake of the BSE crisis (Thoden van Velzen, and /LQQHPDQQ 6LPLODUO\ WKH ÂżUVW crude E-MAP technology for freshly cut curly kale and cut carrots was introduced in 1975 but the mass-adaptation followed between 1985 and 2007 and was driven by WKH SURÂżWV UHWDLOHUV FRPPDQGHG ZLWK 0$ packed freshly cut fruits and vegetables.

(Thoden van Velzen, 2008). Besides tests with oxygen absorbing packages that are currently performed on organic cakes, no other entirely new packaging technologies are expected to be introduced in the Netherlands in the coming 5 years.

The slow pace of market introductions for new food packaging technologies in Europe results from: ‡ 7KH FRPSOH[ QDWXUH RI WKH PRGHUQ food industry which results in a general conservative attitude towards innovation, ‡ 2IWHQ WKH SDFNDJLQJ LQGXVWULHV DUH contract-operators for retailers and need to pay for the additional packaging costs, while the EHQH¿WV ORJLVWLFDO FRVW UHGXFWLRQV added sales, etc.) are for the retailer, ‡ )RRG SDFNDJLQJ WHFKQRORJ\ LV QRW D prime topic in the board rooms of food manufacturers. Many food companies have either no packaging engineer or have a packaging technologist working as a trouble shooter.

Nevertheless, the old vacuum packaging

FOOD PROCESSING TECHNOLOGY

59 www.agronfoodprocessing.com

packed in card-board boxes under air and suffer from a short shelf life.

More market introductions are related to packages of which the environmental impacts of production and end-of-life handling are reduced. These innovations come in many different forms and several trends are discerned:

Material reduction

technology is starting to make a comeback in the form of the modern more attractive appearance of skin-packaging. Modern skin-packages for fresh pieces of meat ZLWK D ÀDW WUD\ DW WKH VLGH RIIHU WKH UHWDLOHUV many potential advantages: longer shelf lives, better display options (vertically hung packages) and more chilled stock per square meter in the display cabinets. The only downside is the purple colour that red meats develop under vacuum and hence the retailer needs to explain that although the product has coloured purple, it is still fresh.

This type of packaging is already common for game meat and some sausages and we expect a gradual expansion towards the more common whole muscle meat products in the coming years.

Another contemporary development are cardboard based barrier trays which enable various food products to be packed under PRGLÂżHG DWPRVSKHUHV LQVLGH D FDUGERDUG package. Various companies tried to create top-sealed barrier trays from cardboard DQG SODVWLF ÂżOP EXW PRVW GLG QRW VXFFHHG in creating barrier package in a reliable manner. Packable BV, however, succeeded and is performing pilot tests with launching FXVWRPHUV 7KH ÂżUVW DLP LV WR SURORQJ WKH shelf life of food products (deli products and bakery products) that are currently

Most packages from beverage cans, candy wraps to pallet wrap have become lighter during the last decades. These weight reductions DUH VLJQLÂżFDQW LQ WKH 10-30% range and are primarily driven by a reduction of operational cost, but simultaneously represent a reduction in environmental impact per packaging unit.

All major food producers in Europe have their own success stories in relation to packaging material reduction. Companies like Unilever sell for example their dried food products in paper-thin aluminium paper laminate structures, rendering a long shelf life and minimum packaging material use.

Bio-based material input More than twenty years of research and development towards bio-based plastic packaging has resulted in many different types of packaging, of which the most common are: PLA trays and cups, PLA ÂżOP VWDUFK EOHQG ÂżOPV ELR EDVHG 3( DQG bio-based PEF (polyethylene furanoate, a bio-based PET analogue). In the coming years we continue to observe many different GHYHORSPHQWV LQ WKLV ÂżHOG ZKLFK ZLOO become most apparent in the markets for organic foods and in the beverage market.

No large market penetration is expected for these materials, since the prices for these materials are expected to remain relatively high as compared to fossil-based materials and the technical performance is not much

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EHWWHU 7KH PDMRU EHQHÂżW LV FXUUHQWO\ marketing and hence, these materials will be predominantly applied in the sectors which are vulnerable to ecological sceptics.

Packages made from recycled materials The EU directive 282/2008 regulates the approval process for producing recycled plastics for food packaging. Hitherto only processes for post-consumer plastics have been approved that are based on PET. Due to the chemical nature of PE and PP it is unlikely that a recycling process will be developed for these more common types of plastic packaging waste that will receive an approval and are economic. Hence, for the coming years the focus of recycled plastic packaging will be on PET only and especially on soda bottles and meat trays.

Refrigeration climate control Several studies have clearly shown that temperature control and a well-designed cold chain is by far the most important strategy to keep quality. Cooling demands high energy uses, and hence is a less sustainable technology. This energy use, however, should be put into perspective by the fact that without the application of refrigeration the product losses would be enormous. Since cooling cannot be avoided, the challenge in this area to develop and implement energy-saving refrigeration systems for both storage and transportation.

The need for further development is clear for all stakeholders and focus on this area is expected in the future (Green Blue, 2006; Thoden van Velzen, and Linnemann, 2008).

Energy-saving refrigeration systems will be further addressed later in this report.

Relative humidity and ethylene Control over relative humidity and the amount of ethylene in the chain are also important strategies to preserve the quality of fruits and vegetables, thereby avoiding food losses. Relative humidity issues have been reasonably approached with the application of the right packaging technology and a suitable climate control.

Ethylene is a plant hormone that plays an important role in the ripening mechanism of several fruits and vegetables. The ripening process contributes to a faster decay of the quality and thus exposure to ethylene should be controlled. This is a

60 www.agronfoodprocessing.com commercially exploited technology that has been in place for some years. Ethylenecontrol technology can either by based on blocking the production of the hormone or by removing the produced ethylene with scavengers. Knowledge on the optimal application procedure, however, is still lacking. Sometimes products treated with ethylene blockers will not ripe at all and/ or the quality of the individual fruits will be very different (high batch heterogeneity).

Unripe produce are not acceptable for consumption and thereby contribute to the generation of food losses in the chain. It needs to be realised that ethylene treatments are also temperature, variety and harvesting moment dependent (Montsma, 2012). In summary further efforts and knowledge is required to optimise the use of ethylenecontrolling strategies in the chain.

Likewise the control of the relative humidity – to a great extend determined by packaging properties and climate control – still requires additional efforts to overcome the current drawbacks. Particularly in distribution chains with poor temperature control, the presently available packing materials do not perform enough. The water vapour transmission rate of packaging ¿OPV LV WHPSHUDWXUH GHSHQGHQW EXW WKLV dependency is not enough to coop with large moisture production in the case of product transpiration or in the case of condensation.

A too high water vapour transmission rate is also not required since it leads to drying out of the product, resulting in loss of quality. Packaging material developments are still necessary to improve the current possibilities.

Controlled and Modified Atmosphere Fruits and vegetables are a challenging group of food products since they continue to respire after harvesting resulting in a complex quality development. Continued respiration gives off carbon dioxide, moisture, and heat, while at the same time oxygen is consumed. Further activities include changes in carbohydrates, pectins and organic acids. Often these are related to the ripening or ageing (post-harvest senescence) of the products.

Reducing the amount of oxygen and increasing the amount of carbon dioxide in the environment of the product (in a container, storage room or package)

FOOD PROCESSING TECHNOLOGY

will slow down these mechanisms. This technology – controlled atmosphere storage &$ DQG PRGL¿HG DWPRVSKHUH SDFNDJLQJ (MAP) – has been successfully applied for some time. The CA technology is widely applied within Europe to prolong the shelf life of commodities as apples, pears and several types of soft fruits. The application of CA technology for apples enables yearround sales.

The current MAP technology is suitable for already a large range of fruits and vegetables. Maximum shelf life of 2 – 3 weeks have been achieved under retail conditions. However, the MAP technology is based on a delicate balance in gas exchange between the product’s respiration and the packaging’s permeability and changes in both parameters can cause the shelf life to be less long than what is optimally possible.

Hence, most products in E-MAP will have a shelf life of maximally 10 days.

Additionally, the current MAP technology serves fruit and vegetable products the best WKDW EHQH¿W IURP D KHDGVSDFH ZLWK UHGXFHG oxygen levels and raised carbon dioxide levels. Some commodities, however, require reduced oxygen and carbon dioxide levels to obtain an extended shelf life. This is,however, not possible with the current industrial standard of micro-perforated OPP ¿OP EDVHG SDFNDJHV ,W LV H[SHFWHG WKDW WKH application of this technology will grow in the future as the costs of these systems are expected to decrease . In order to be feasible and sustainable this technology needs to be applied together with a good temperature control in the chain. Moreover the change in the atmosphere gas composition should be implemented soon after harvest and not be interrupted during the distribution. This requires an integral chain approach which is in real life still a challenge to be realized.

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Phytosanitary and anti-mould treatments Another important source of food losses are plant infections, as for instance the growth of moulds. There are both chemical and non-chemical strategies possible: warm water treatment, UV radiation, use of Fludioxonil, etc. Food safety and costs are important issues in the implementation of these strategies.

Hence the use of these technologies is very limited. However as a supporting measure, the development of effective, safe and cheap possibilities could have added value in the production and distribution chain and further research on this area is expected.

Not only for fruits and vegetables but for all food products, an extension of shelf life due to the application of packaging technology, or temperature control or a preservation technology, will contribute to reduce food waste. According to the opinion of an experienced retailer, one day extra shelf life can lead to 15% less shrinkage on the retailer level.

Policy options Food waste in European countries can be reduced by raising awareness among food industries, retailers and consumers. Food waste at consumer level in Europe is estimate at 95-115 kg/year the per capita.

In addition, an integral chain approach, GLUHFWHG WR DQ HI¿FLHQW FRRUGLQDWLRQ RI WKH different actors in the chain is necessary to decrease the level of food wasted in Europe. Current and future technology can facilitate this chain cooperation.

Although the European policy should be focussed on avoiding food waste, VXVWDLQDEOH DQG EHQH¿FLDO VROXWLRQV IRU safe food that is presently wasted ought to be found and stimulated.

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