Interactions between refrigeration temperatures, energy consumption in a food plant and microbiological quality of the food product: application to refrigerated stuffed pasta

Autor: Stéphanie Oriol, Hong-Minh Hoang, Onrawee Laguerre, Christophe Nguyen-The, Evelyne Derens-Bertheau, Steven Duret, Laurent Guillier, Anthony Delahaye, Claire Dargaignaratz
Přispěvatelé: TRANSFORM Division (INRAE), Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Génie des procédés frigorifiques pour la sécurité alimentaire et l'environnement (UR FRISE), Risk Assessment Department, Agence nationale de sécurité sanitaire de l'alimentation, de l'environnement et du travail (ANSES), Sécurité et Qualité des Produits d'Origine Végétale (SQPOV), Avignon Université (AU)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), ANR-15-CE21-0011,OPTICOLD,Pour une éco-conception de la chaîne du froid : optimisation de la consommation énergétique, de la sécurité, de la qualité et de la durée de vie des aliments réfrigérés.(2015)
Jazyk: angličtina
Rok vydání: 2021
Předmět:
Laurent Guillier
Conceptualization
Food spoilage
Pasteurization
7. Clean energy
01 natural sciences
review and editing
law.invention
Christophe Nguyen-the conceptualization
[SPI]Engineering Sciences [physics]
law
Refrigeration
[SDV.IDA]Life Sciences [q-bio]/Food engineering
Claire Dargaignaratz
Cold chain
Visualization
2. Zero hunger
validation
Waste management
methodology
Stéphanie Oriol
04 agricultural and veterinary sciences
Energy consumption
040401 food science
Product (business)
Biotechnology
project administration
review
Residence time (fluid dynamics)
12. Responsible consumption
Food safety
writing-review and editing
supervision
Hong-Minh Hoang conceptualization
0404 agricultural biotechnology
Bacillus cereus
funding acquisition Evelyne Derens-Bertheau
Multi-criteria modelling
Anthony Delahaye conceptualization
Investigation
Spoilage
010401 analytical chemistry
[SDV.MP.BAC]Life Sciences [q-bio]/Microbiology and Parasitology/Bacteriology
0104 chemical sciences
13. Climate action
funding acquisition
Environmental science
Writing -Review & Editing
Electric power
writing original drafting
supervision Onrawee Laguerre conceptualization
Software
Food Science
Zdroj: Food Control
Food Control, Elsevier, In press, ⟨10.1016/j.foodcont.2021.108076⟩
Food Control, Elsevier, 2021, 126, pp.108076. ⟨10.1016/j.foodcont.2021.108076⟩
ISSN: 0956-7135
DOI: 10.1016/j.foodcont.2021.108076⟩
Popis: International audience; Food refrigeration is essential to maintain microbiological quality but it accounts for high energy impact. An integrative modelling approach was developed to estimate the impact of increasing refrigeration temperature in the processing plant, on energy consumption, products temperatures, and the food product microbiology. The food product was a pasteurized refrigerated fresh pasta. The microbial indicators considered were Bacillus cereus for safety and total aerobic microflora for spoilage, with limits at consumption of respectively 10 5 CFU g − 1 and 10 6 CFU g − 1. Through six scenarios, the impacts of temperatures ranging from − 2 • C to 8 • C in the cooling tunnel, and from 4 • C to 6 • C in the end products cold room storage in the processing plant, were simulated. The same refrigeration conditions throughout the entire cold chain up to the consumer, based on temperature and residence time data of a field study, were applied to all these processing plant refrigeration scenarios. Fixing 8 • C to the cooling tunnel and 6 • C to the cold room reduced the absorbed electrical power by ~20% with ~10% increase of microbiologically defective products at time of consumption. Increasing cooling tunnel temperature saved more energy than increasing cold room temperature for the same impact on microbiology. The modelling approach presented could help food companies to design the best strategy to reduce refrigeration energy consumption in their processing plant.
Databáze: OpenAIRE
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