OBTAINING STERILE LIQUID FOODS BY JOINT APPLICATION OF UHPH-UVC (Q3138745): Difference between revisions
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(Created claim: summary (P836): ULTRA-HIGH PRESSURE HOMOGENISATION (UHPH) IS AN EMERGING TECHNOLOGY THAT HAS PROVED EFFECTIVE FOR THE STABILISATION AND HYGIENISATION OF FLUID FOODS, WHICH CAN BE AN ALTERNATIVE TO PASTERISATION FOR FOODS RICH IN THERMOSENSITIVE COMPOUNDS OF INTEREST FOR ITS NUTRITIONAL AND FUNCTIONAL PROPERTIES. HOWEVER, TECHNOLOGY HAS LIMITATIONS TO DESTROY CERTAIN FORMS OF RESISTANCE OF MICROORGANISMS. IN ORDER TO INCREASE THE EFFECTIVENESS OF UHPH TREATMENTS...) |
(Changed label, description and/or aliases in en: translated_label) |
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OBTAINING STERILE LIQUID FOODS BY JOINT APPLICATION OF UHPH-UVC | |||
Revision as of 13:19, 12 October 2021
Project Q3138745 in Spain
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | OBTAINING STERILE LIQUID FOODS BY JOINT APPLICATION OF UHPH-UVC |
Project Q3138745 in Spain |
Statements
90,750.0 Euro
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181,500.0 Euro
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50.0 percent
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1 January 2015
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30 June 2019
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UNIVERSIDAD AUTONOMA DE BARCELONA
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41°29'27.71"N, 2°8'15.00"E
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08266
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LA HOMOGENEIZACION POR PRESION ULTRA-ALTA (UHPH) ES UNA TECNOLOGIA EMERGENTE QUE SE HA MOSTRADO EFICAZ PARA LA ESTABILIZACION E HIGIENIZACION DE ALIMENTOS FLUIDOS, PUDIENDO SER UNA ALTERNATIVA A LA PASTERIZACION PARA LOS ALIMENTOS RICOS EN COMPUESTOS TERMOSENSIBLES DE INTERES POR SUS PROPIEDADES NUTRICIONALES Y FUNCIONALES. NO OBSTANTE, LA TECNOLOGIA PRESENTA LIMITACIONES PARA DESTRUIR DETERMINADAS FORMAS DE RESISTENCIA DE LOS MICROORGANISMOS. PARA AUMENTAR LA EFICACIA DE LOS TRATAMIENTOS DE UHPH SE HA SUGERIDO EN LOS ULTIMOS AÑOS SU APLICACION CONJUNTA CON OTROS TRATAMIENTOS FISICOS Y QUIMICOS, CON LA FINALIDAD DE BUSCAR EFECTOS ADITIVOS O SINERGICOS. NO OBSTANTE, LOS INTENTOS DESCRITOS EN LA BIBLIOGRAFIA HAN TENIDO UN ESCASO EXITO. LA RADIACION ULTRAVIOLETA DE ONDA CORTA (UVC), POR SU PARTE, ES UNA TECNOLOGIA UTILIZADA A NIVEL INDUSTRIAL PARA LA DESINFECCION DE AGUAS Y SUPERFICIES, AUNQUE TAMBIEN HA SIDO ENSAYADA CON CIERTO EXITO EN ALIMENTOS. LA RADIACION UVC SE MUESTRA EFICIENTE FRENTE A ESPORAS BACTERIANAS, AUNQUE LAS PROPIEDADES FISICAS DEL ALIMENTO, COMO EL COLOR O LA PRESENCIA DE PARTICULAS EN SUSPENSION PUEDEN SER FACTORES LIMITANTES EN SU APLICACION._x000D_ LOS MECANISMOS DE ACCION DE AMBAS TECNOLOGIAS SON DISTINTOS (ALTERACION FISICA DE ESTRUCTURAS CELULARES EN EL CASO DE LA UHPH, Y DAÑOS EN EL GENOMA DE LOS MICROORGANISMOS EN EL CASO DE LA RADIACION UVC), POR LO QUE CABE ESPERAR QUE LA APLICACION CONJUNTA DE AMBAS TECNOLOGIAS PRESENTE UN EFECTO ADITIVO O SINERGICO QUE AUMENTE SU EFICACIA FRENTE A FORMAS DE RESISTENCIA DE LOS MICROORGANISMOS, PERMITIENDO LOGRAR PRODUCTOS CONSERVADOS DE LARGA VIDA UTIL A TEMPERATURA AMBIENTE, PERO CON UNA ALTERACION MENOR DE LAS PROPIEDADES SENSORIALES Y NUTRITIVAS QUE LOS PRODUCTOS SOMETIDOS A TRATAMIENTOS TERMICOS DE ESTERILIZACION COMERCIAL._x000D_ _x000D_ EL OBJETIVO PRINCIPAL DE ESTE PROYECTO ES OBTENER ALIMENTOS LIQUIDOS INOCUOS Y ESTABLES DE LARGA VIDA UTIL, DE MAYOR CALIDAD NUTRICIONAL Y SENSORIAL QUE LOS TRATADOS TERMICAMENTE. PARA ELLO SE HA DESARROLLADO UN PROTOTIPO DE EQUIPO A PARTIR DE LA COMBINACION DE UN EQUIPO UHPH DE SOBREMESA ACOPLADO A UN DISPOSITIVO QUE PERMITE EXPONER EL FLUIDO EN FLUJO TURBULENTO A LA ACCION DE UNA LAMPARA DE UVC. EL SISTEMA PERMITIRA LA APLICACION DE AMBAS TECNOLOGIAS EN CONTINUO, CON LA POSIBILIDAD DE CAMBIAR EL ORDEN DE APLICACION PARA EVALUAR SU EFECTO SOBRE LOS MICROORGANISMOS. SE SELECCIONARAN LAS CONDICIONES OPTIMAS DE TRATAMIENTO FRENTE A LAS FORMAS DE RESISTENCIA DE UNA SELECCION DE MICROORGANISMOS SIGNIFICATIVOS, TANTO PATOGENOS COMO ALTERANTES, EVALUANDO EL EFECTO LETAL DEBIDO TANTO A LAS VARIABLES DEPENDIENTES DEL PROCESO COMO A LAS DE LA MATRIZ. LOS DATOS OBTENIDOS SE AJUSTARAN A MODELOS MATEMATICOS Y, FINALMENTE SE PROCEDERA A LA VERIFICACION DEL PROCESO UTILIZANDO DOS MATRICES DE PROPIEDADES DISTINTAS: ZUMO DE MANZANA CLARIFICADO (PH ACIDO) Y LECHE ENTERA ESTANDARIZADA DE VACA (PH NEUTRO). (Spanish)
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ULTRA-HIGH PRESSURE HOMOGENISATION (UHPH) IS AN EMERGING TECHNOLOGY THAT HAS PROVED EFFECTIVE FOR THE STABILISATION AND HYGIENISATION OF FLUID FOODS, WHICH CAN BE AN ALTERNATIVE TO PASTERISATION FOR FOODS RICH IN THERMOSENSITIVE COMPOUNDS OF INTEREST FOR ITS NUTRITIONAL AND FUNCTIONAL PROPERTIES. HOWEVER, TECHNOLOGY HAS LIMITATIONS TO DESTROY CERTAIN FORMS OF RESISTANCE OF MICROORGANISMS. IN ORDER TO INCREASE THE EFFECTIVENESS OF UHPH TREATMENTS, IT HAS BEEN SUGGESTED IN RECENT YEARS TO APPLY IT TOGETHER WITH OTHER PHYSICAL AND CHEMICAL TREATMENTS, IN ORDER TO LOOK FOR ADDITIVE OR SYNERGISTIC EFFECTS. HOWEVER, THE ATTEMPTS DESCRIBED IN THE LITERATURE HAVE HAD LITTLE SUCCESS. SHORTWAVE ULTRAVIOLET RADIATION (UVC), ON THE OTHER HAND, IS AN INDUSTRIAL TECHNOLOGY USED FOR THE DISINFECTION OF WATER AND SURFACES, ALTHOUGH IT HAS ALSO BEEN TESTED WITH SOME SUCCESS IN FOOD. UVC RADIATION WORKS FROM FROM BACTERIAAN SPEATURES, Despite the FISIAN PROPERTY OF FOOD, AS THE COLOR OR PRESENCE OF PARTICULES IN SUSPENSION CAN BE LIMITANT FACTORS IN YOUR APPLICATION._x000D_ TECHNOLOGY MECHANISMES DISTINTOS (Physical ALTERATION OF CELULARY STRUCTURES in the case of UHPH, AND DAYS IN THE GENOME OF MICROORGANISMS IN THE HOME OF UVC RADIATION), WHAT YOU CAN LOOK THAT THE APPLICATION WITH THE APPLICATION OF TECHNOLOGY ANY TECHNOLOGY PRESENT AN ADDITIVE OR synergistic EFFECTING THIS EFICACE FROM MICROGANISM RESISTANCE, permitting TO LOVE CONSERVED LONG LIFE PRODUCTS TO ENVIRONMENTAL TEMPERATURE, BUT WITH A LEADER ALTERATION OF SENSORIAL AND nutritious PROPERTIES WHICH PRODUCTS SOMETID TO TERMITS TERMICIAL STERILISATION._x000D_ _x000D_ THE OBJECTIVE primary OF THIS PROJECT IS OBJECTING LIQUID FOOD INNOCUS AND STABLE OF LARGA VIDA UTIL, OF THE most NUTRICIONAL AND SENSORIAL QUALITY THAT THErmically. FOR THIS PURPOSE A PROTOTYPE OF EQUIPMENT HAS BEEN DEVELOPED FROM THE COMBINATION OF A UHPH DESKTOP EQUIPMENT COUPLED TO A DEVICE THAT ALLOWS EXPOSING THE FLUID IN TURBULENT FLOW TO THE ACTION OF A UVC LAMP. THE SYSTEM WILL ALLOW THE APPLICATION OF BOTH TECHNOLOGIES IN CONTINUOUS, WITH THE POSSIBILITY OF CHANGING THE ORDER OF APPLICATION TO EVALUATE THEIR EFFECT ON MICROORGANISMS. OPTIMAL TREATMENT CONDITIONS WILL BE SELECTED AGAINST THE RESISTANCE FORMS OF A SELECTION OF SIGNIFICANT MICROORGANISMS, BOTH PATHOGENS AND ALTERANTS, EVALUATING THE LETHAL EFFECT DUE TO BOTH PROCESS-DEPENDENT AND MATRIX VARIABLES. THE DATA OBTAINED WILL CONFORM TO MATHEMATICAL MODELS AND, FINALLY, THE PROCESS WILL BE VERIFIED USING TWO MATRICES OF DIFFERENT PROPERTIES: CLARIFIED APPLE JUICE (ACID PH) AND COW’S STANDARDISED WHOLE MILK (NEUTRAL PH). (English)
12 October 2021
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Cerdanyola del Vallès
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Identifiers
AGL2014-60005-R
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