High Pressure Thermal Process for Psychrotrophic Spore Reduction
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Solution Overview
Problem
Vacuum packed and modified atmosphere packed chilled food products face challenges with psychrotrophic spores, particularly non-proteolytic Clostridium botulinum type E, which can germinate and produce toxins under refrigeration conditions, leading to potential spoilage and safety issues, as existing pasteurization methods do not effectively reduce spore numbers without compromising organoleptic properties and nutritional quality.
Innovation Solution
A process involving minimal heat treatment combined with pressure conditions to achieve a 3 to 3.5 log reduction in psychrotrophic spores, equivalent to a 90°C for 10-minute heat treatment, without requiring pH, salt, or preservative adjustments, thereby extending shelf-life and maintaining food quality.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If traditional pasteurization methods are used to reduce microbial population, then food safety is improved, but psychrotrophic spores can still germinate and produce toxins under refrigeration conditions
Solution Approach 1:
The patent applies high pressure (e.g., 300-600 MPa) combined with elevated temperature (e.g., 50-90°C) to achieve spore inactivation. This parameter combination creates conditions that are more effective than traditional pasteurization alone, preventing psychrotrophic spore germination and toxin production while maintaining food quality.
Solution Approach 2:
The invention uses a composite treatment approach combining thermal and pressure effects. The synergistic interaction between heat and pressure creates a more effective sterilization process that addresses the limitations of traditional pasteurization methods.
2Reliability
If aggressive anti-microbial treatments such as sterilization are applied to eliminate psychrotrophic spores, then food safety is improved, but organoleptic properties and nutritional qualities are destroyed
Solution Approach 1:
The patent optimizes pressure and temperature parameters to achieve effective spore inactivation without excessive heat treatment. By using high pressure combined with moderate temperature (e.g., 50-90°C for limited time), the process eliminates psychrotrophic spores while preserving the sensory and nutritional qualities of the food product.
Solution Approach 2:
The invention applies a targeted treatment that is sufficient to achieve the required 6-log reduction of Type E spores but not so excessive as to destroy food quality. The pressure-temperature combination is carefully controlled to provide just enough lethality to ensure safety while minimizing impact on organoleptic properties.
3Duration of action of stationary object
If extended shelf-life is pursued by storing VP/MAP products beyond 10 days, then product availability is improved, but the risk of psychrotrophic spore germination and toxin production increases
Solution Approach 1:
The patent applies high pressure-temperature treatment before storage to pre-eliminate psychrotrophic spores. This preliminary action ensures that even during extended storage periods, the reduced spore population cannot germinate and produce toxins, thereby enabling safe extension of shelf-life beyond the conventional 10 days.
Solution Approach 2:
The invention creates a safety buffer by applying sufficient pressure-temperature treatment to reduce spore levels well below the threshold for germination. This beforehand cushioning ensures that even with extended storage time, the probability of toxin production remains negligible.
4Reliability
If heat treatment greater than 80°C is applied to achieve 6-log reduction of Type E spores, then equivalent lethality is achieved, but organoleptic properties and nutritional quality are lost
Solution Approach 1:
The patent changes the treatment parameters from high-temperature-only to a combination of elevated temperature and high pressure. This parameter change allows achieving equivalent or superior lethality (6-log reduction of Type E spores) at lower temperatures (e.g., 50-90°C combined with 300-600 MPa), thereby preserving food quality.
Solution Approach 2:
The invention partially replaces thermal energy with mechanical pressure to achieve spore inactivation. By using pressure as an additional mechanism alongside moderate heat, the process achieves required lethality without relying solely on high temperature, thus preserving organoleptic properties.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
This process effectively reduces psychrotrophic spore numbers, enhancing food safety and shelf-life while preserving the enhanced organoleptic properties and nutritional qualities of vacuum packed and modified atmosphere packed food products.
Implementation Method 1
heating a composition at a temperature, pressure and for a time effective for reducing the number of psychrotrophic spores in the composition by at least about 3 logs
Implementation Method 2
a process involving minimal heat treatment combined with pressure conditions to achieve a 3 to 3.5 log reduction in psychrotrophic spores
Data Source
AI summary
The present invention relates to a process effective for reducing the number of spores, especially psychrotrophic spores, in compositions. More specifically, a method is provided for heating a composition at a temperature, pressure and for a time effective for reducing the number of psychrotrophic spores in the composition by at least about 3 logs. In one important aspect, the invention relates to producing vacuum packed or modified atmosphere packed chilled food products.