mefproc - improving sustainability in food...

MEFPROC - Improving Sustainability in FoodProcessing using Moderate Electric Fields(MEF) for Process Intensification and SmartProcessing -

Represented by Prof. James Lyng (coordinator)

Mid-term COFUNDED Projects seminar28 & 29 November 2019, Ghent (Belgium)

“This project received funding from the European Union’s Horizon 2020 research and innovation programme under grant agreement No 727473

• What are Moderate Electric Fields (MEF)

• Project partners

• Aims of the project

• Preliminary results and findings

• Highlights

• Next steps and timeline

Presentation outline

SUSFOOD2 Mid-term seminar, Ghent 28/29.11.2019

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Sastry et al (2008) defined MEF processing as “the use ofelectric fields at levels ranging from about 1 to 1000 V/cm(considerably lower than PEF) of arbitrary waveform andfrequency, with or without the attendant ohmic heateffect, to achieve interesting effects on biologicalmaterials”


What are moderate electric fields?

t

ΔTmcPψ

Basic energy balanceE.g. Energy Required for heating: Fixed by mass (m), c & T

Conversion Efficiency: Much higher in MEF vs. Conventional (e.g. MEF 95% vs. conventional 50%) potential energy saving alternative

Power input vs. time(shorter t > P) less time intensive

with volumetric nature of heating + Correct System design Continuous cooking of large solids (e.g. meat) is possible


What are moderate electric fields?

“Green process” which lends itself to “process intensification”


Subcontractors:

Norman MaloneyOHM-E Technology

(MEF)

Equipment manufacturing expertise

Juice pasteurization

Meat pasteurization

Basil blanching

Cryoprotectant infusion

Juice extraction

Colour extraction

RTE-food pasteurization

Juan A. Gallego-JuarezPUSONICS

(US)

Project Partners

To demonstrate MEF (or US assisted MEF) efficacy in food processing and waste valorization by

1. Evaluate heating or mass transfer across a range matrices

Aims of the project


Commodity

End Product

Pas

teu

risa

tio

n

Pas

teu

risa

tio

n

Bla

nch

ing

Pas

teu

risa

tio

n

Company

Ext

ract

ion

US

vs.

Bri

ne

Infu

sion p

re M

EF

US

ass

iste

d M

EF

Ext

ract

ion

Imp

regn

atio

n

US

ass

iste

d M

EF

M2.3 (M20)

https://www.google.ie/imgres?imgurl=https%3A%2F%2F5.imimg.com%2Fdata5%2FQT%2FRN%2FMY-46595757%2Fbeetroot-500x500.png&imgrefurl=https%3A%2F%2Fwww.indiamart.com%2Fproddetail%2Fbeetroot-1kg-16207352673.html&docid=zDD692hi8wesoM&tbnid=ElsePd0yHI7M2M%3A&vet=10ahUKEwjosJ_E16rkAhU1tHEKHdQQDKsQMwh-KAMwAw..i&w=497&h=500&bih=1284&biw=2560&q=beetroot&ved=0ahUKEwjosJ_E16rkAhU1tHEKHdQQDKsQMwh-KAMwAw&iact=mrc&uact=8

Behaviour

Analyse perform.

Disseminate

Quality

Smart processing

Shelf

Life

Safety

(Micro)

OptimiseDesign

Process Control

Waste

Valorisat.

Process

Economics

Aims of the project cont.


2. Identify MEF process conditions to optimise

3. Use computer modelling to

US4. Enhance MEF by combining with

5. Optimise MEF capabilities in terms of

6. Understand SG barriers to uptake

7. Increase awareness

32 kW 3 kW

Preliminary Results and Findings

32 kW (32,000W) – Theoretically it can heat1 200 g white pudding 5-73C (T 68 C) in 1.8 seconds or10 200 g white pudding 5-73C (T 68C) in 18 seconds or25 200 g white pudding 5-73C (T 68C) in 45 seconds

MEF preheating (!!!) followed by conventional holding


System Design and Preparation MEF Systems (Design and Construction)

Controlled Power Delivery

Power Consumption logging

Integrated fibre optic & infra red thermometry

Frequency 45-1200 Hz

Touch screen Labview control with data logging

Preliminary Results and FindingsSystem Design and Preparation

MEF Cell (Design and Construction)


To establish the potential for US to enhance MEF efficacy for heatprocessing and extraction (i.e. hybrid simultaneous novel technologyapplication) – a MEF compatible US transducer has been designed

Vibration modelling

Preliminary Results and FindingsSystem Design and Preparation

US Cell (Design and Construction)


Product: Roccula

Cryoprotectant infusion/Improved Freezing tolerance

MEF treatment protocol (20 V/cm, 50 Hz, 2000 ms) samesurvival as PEF treatment (65 % survival 5 min after thawing) vs0% with a conventional freeze thaw cycle!!



0%

10%

20%

30%

40%

50%

60%

70%

80%

MEF

20V/cm

C1

MEF

20V/cm

C2

MEF

20V/cm

C3

MEF

110V/cm

50Hz C1

MEF

110V/cm

50Hz C2

MEF

110V/cm

50Hz C3

MEF

110V/cm

600Hz C1

MEF

110V/cm

600Hz C2

MEF

110V/cm

600Hz C3

PEF C1 PEF C2 PEF C3 VI only C1 VI only C2 VI only C3

Surv

ival

rat

e, %


80

85

90

95

100

105

110

115

120

125

1 min 3 min 5 min 1 min 3 min 5 min 1 min 3 min 5 min

Rel

ativ

e yi

eld i

ncr

ease

(%

)

MEF treatment time at 150 V

fine medium coarse


Product: Apples

MEF

• Juice yield (up to18%) for medium tocoarse fruit mashesdue to a high degree ofcell disintegration

• Less effective for finemashes, wheresignificantdisintegration hadbeen inducedmechanically

0.5 kg – MEF vs Conventional

MEF heating (Saline 2.0%) Volume = 500 ml and 1000 mlElectrode gap = 8 cmPower = 1 kW, 5 kW and 15 kW

0

50

100

150

200

250

300

350

1kW -500ml

1kW -1000ml

5kW -500ml

5kW -1000ml

10kW -500ml

10kW -1000ml

15kW -500ml

15kW -1000ml

En

ergy

use

d (

kJ)

Energy, Q = mCpΔT Actual

Preliminary results for meat suggestcomparible quality to conventionalproducts but with MEF significantlyreducing time to target temperatureand energy consumption.

Preliminary Results and FindingsProduct: Meat

40

60

80

100

120

140

160

180

200

220

0.5

1.0

1.5

2.0

2.5

0.30.4

0.50.6

0.7

Ene

rgy (

kJ)

Sal

t (%

)

Mass (kg)

45 % Fat

40

60

80

100

120

140

160

240

40

60

80

100

120

140

160

180

200

220

0.5

1.0

1.5

2.0

2.5

0.30.4

0.50.6

0.7

Energ

y (

kJ)

Sal

t (%

)

Mass (kg)

15 % Fat

40

60

80

100

120

140

160

240

Myofibrillar

Protein

Perimysium

Endomysium

40-50C

Myofibre

shrinkage

Denatured

Myofibrillar Protein

65-70C

Collagen

Shrinkage

Denatured

Perimysium &

Endomysium



Diagrammatic representation of the shrinkage of muscle fibres on cooking. Shrinkage of the

myofibres occurs at 40-50C and this is followed by shrinkage of the connective tissue

network at 65-75C, thus generating a tension which gives rise to extensive loss of fluid and

an increase in toughness (adapted from Sims and Bailey, 1991)

Smart processing: Can these events be detected (inline monitoring) and

navigated optimally (control) to ensure product quality/yield is maximised?

Smart processingProduct: Meat

Substrate Time to 72°C Max T [°C]

Potato (2.9% salt) 17’12’’ -

Meatball 18’00’’ -4.9


MEF has been explored for fast

re-heating of heterogenous

meat/potato mixtures,

demonstrating the potential to

attain uniform heating thereby

addressing the age old concern

regarding “where is the cold

spot?”.

‘’MP System’’ ‘’2PSiMP System’’

‘’2PAiMP System’’ ‘’3PiMP System’’

MEF heating system

(30V, 50Hz)

P1 P2 P3 P1 P2 P3

P1 P2 P3 P1 P2 P3

Product: Meatballs and mashed potato


3 × Control Algorithm development and simulation

1. PID Voltage Control Algorithm 2. Fuzzy logic Voltage Control Algorithm

3. Artificial Neural Network Mass Flow Rate Approximator (non-linear function Approximator).

Process Control


Simulink model of an MEF

heating process has been

developed and validated, with

advanced PID, Fuzzy Logic and

Artificial Nerual Network

controllers in development.


To understand behavioural barriers to MEF (or US assisted MEF) uptake

Behavioural economics - guide technical/economic judgements• food manufacturers and consumers - Stakeholder groups (Priority 1-4)• vs. adoption and acceptance of the novel MEF processes

Economic Lab Methods: Game theory, lab experiments, field experimentsResults so far:• Lab evidence firms adopt innovative technology faster the more firms are active in the

industry• Lab evidence opportunity to communicate is only partially effective and may even delay

take-up in some industries.• Next: a field experiment to measure how much consumers are willing to pay for MEF-

produced products


Next steps and timeline


0 3 6 9 12 15 18 21 24 27 30 33 36

P1 - UCD

P2 - SHU

P3 - UNISAL

P4 - UPV

P5 - LU

P6 - TUB

P7 - UA

Delay (Funding/Recruitment) Actual

Very ambitious project!!Can still achieve its true potential?

But committed team who work well together – regular meetings –action driven (adjustments to recruiting plans required!)

Highlights8-9th May 2018

Dublin

13th June 2018

Madrid

2-6th Sepember 2019

Toulouse

7-8th November 2019

Amsterdam

2nd October 2019

Montevideo

Kick of Seminar – Stockholm 24-25th October 2019

To increase industry awareness and encourage MEF uptake byFood Manufactures by actively interacting with them viaInnovation Hubs

Future Highlights


Consultations and Interactions will only operate “successfully” in a “Silo” Manner.7 × “Silos” (1 per Food Company)

Each “Silo” with its own Innovation Hub Agreement.

Research

Performing

Organisation

Food Company

Equipment Manufacturin

gExpertise

[Subcontract]

INNOVATION HUB

Food Industry Consultation

Thank you for your attention!


mefproc - improving sustainability in food...

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