4. Introdución
Necesidades
• Reducir la flora microbiana presente en los
alimentos
• Evitar las alteraciones producidas por los
microorganismos no patógenos
• Aplicar el grado de
calentamiento/enfriamiento adecuado a cada
alimento en cuestión
Grtado en Ingenieria Agroalimentaria Tratamientos termicos post-envasado
5. Introdución
Objetivos
• Destruir los microorganismos que puedan
afectar a la salud del consumidor
• Destruir los microorganismos que puedan
alterar el alimento
• Inactivación enzimática
• Optimizar la retención de factores de calidad
a un costo mínimo
Grtado en Ingenieria Agroalimentaria Tratamientos termicos post-envasado
6. Introdución
Factores
• La termo-resistencia de los microorganismos
y enzimas presentes en el alimento
• La carga microbiana inicial que contenga el
alimento antes de su procesado
• El pH del alimento
• El estado físico del alimento
Grtado en Ingenieria Agroalimentaria Tratamientos termicos post-envasado
12. 2.1
Figura 1
Foto obtenida de http://spanish.alibaba.com/product-gs/water-bath-
sterilizer-water-immersion-type-pasteurizer-pasteurizing-machine--
621744039.html
14. 2.2
Esterilización
Esterilización
Significa la destrucción de todos los organismos que
puedan ser contados por una técnica de recuento o cultivo
adecuados, mediante la aplicación de calor a temperaturas
superiores a 100 ºC
Grado en Ingenieria Agroalimentaria Tratamientos termicos post-envasado
15. 2.2
Esterilización
Esterilización de
productos envasados
• Fue conseguido por primera vez por
Nicolas Appert en S.XIX, consguio la
elaboracion de conservas en tarros de
vidrio.
• Previo a la esterilización se deben
realizar operaciones previas con el
alimento.
• Si es sólido escaldado para extraer todo el aire de los tejidos
• Si es sólido de pequeño tamaño- se introduce un líquido caliente para
extraer todo el aire
Grado en Ingenieria Agroalimentaria Tratamientos termicos post-envasado
16. 2.2
Esterilización
Métodos
• Sistemas de esterilizacion por cargas
• Calentamiento por vapor de agua saturado
• Calentamiento por mezcla de vapor de agua-aire
• Calentamiento por agua sobrecalentada
• Calefaccion por inmersión
• Calefaccion por lluvia
• Sistemas continuos de inmersión
• Esterilizados hidroestaticos
• Esterilizados neumohidrostaticos
• Esterilizadores continuos
• Esterilizadores por llama directa
Grado en Ingenieria Agroalimentaria Tratamientos termicos post-envasado
17. 2.2
Sistemas de Esterilización
esterilizacion por cargas
• Se considerará este método cuando se
produczca un numero considerable de
alimentos, envases y tamaños diferentes.
• Se realizan en un autoclave
• La primera accion a realizar es la introducion
de todos los envases a esterilizar con el
alimento ya escaldado y cerrado en caliente.
• Se calienta a una temperatura y durante un
tiempo determinados.
• Por último se deja enfriar hasta una
temperatura surperior a la ambiente (40ºC)
Grado en Ingenieria Agroalimentaria Tratamientos termicos post-envasado
18. 2.2
Figura 2
Foto obtenida de http://es.tuttnauer.com/products/laboratory-autoclaves/el-
esterilizadores-de-sobremesa-completamente-automáticos
19. 2.2
Sistemas continuos de Esterilización
Sistemas continuos
inmersión
• Se recomienda para grandes series del mismo
producto en el mismo envase.
• La diferencia fundamental entre un autoclave y
un esterilizador en continuo es que en este
último se encuentran zonas a diferentes
temperaturas que se mantendran constantes
durante todo el tiempo que dure el proceso. Es
decir, el producto se va trasladando por el
esterilizador según sea la fase en la que se halle.
• Con este sistema se consigue un gran ahorro
energético, una uniformidad en el tratamiento y
una reducion en la mano de obra
Grado en Ingenieria Agroalimentaria Tratamientos termicos post-envasado
20. Sistemas
en continuo
Tratamientos
térmicos en flujo continuo
• En el punto anterior ya hemos
hablado de un tipo de sistema de
tratamiento térmico en continuo. Solo
nos faltará destacar otro:
• Pasterizacion en continuo
Grtado en Ingenieria Agroalimentaria Tratamientos termicos post-envasado
21. Sistemas
Pasterizacion en en continuo
continuo
• El alimento se mantiene en intercambiadores
de calor: intercambiador de calor de placas
(PHE) o bien un intercambiador de calor de
forma tubular
• Este método es el más aplicado por la
industria alimenticia a gran escal, ya que
permite realizar la pasteurizacion de grandes
cantidades de alimento en relativamente
poco tiempo
Grtado en Ingenieria Agroalimentaria Tratamientos termicos post-envasado
22. Sistemas
en continuo
Tratamientos
térmicos en flujo continuo
• Como curiosidad podemos destacar
este porceso conjunto de
pasterizacion y esterilizacion en
continuo:
• http://www.steritech.es/sistemas-
continuo/serial-tower.html
Grtado en Ingenieria Agroalimentaria Tratamientos termicos post-envasado
23. Envasado
Envasado Aséptico Aséptico
• Es una condición necesaria para que la
función del pasterizado no se pierda con
el tiempo.
• Antes del envasado, se lleva a cabo un
acondicionamiento aséptico, que
consiste en desinfectar todos los
componentes utilizados en él, dirigidas a
reducir la contamminación inicial:
• Del recipiente.
• Del sistema de cierre.
• De los materiales utilizados.
• Del entorno.
Grtado en Ingenieria Agroalimentaria Tratamientos termicos post-envasado
24. Envasado
Envasado Aséptico Aséptico
• El envasado aséptico consiste en
sistema de llenado que funcionan en
condiciones estériles en máquinas
herméticamente selladas equipadas con
sistemas de esterilización para el
envasado antes del llenado, utilizando
peróxido de hidrógeno que se distribuye
a través de una corriente de aire
caliente, creando así una atmósfera libre
de bacterias en la sección de llenado.
Grtado en Ingenieria Agroalimentaria Tratamientos termicos post-envasado
25. Envasado
aseptico
Figura 3
Foto obtenida de http://www.hrs-
heatexchangers.com/es/galeria/image.aspx?img=aseptic-
filler%2Fpapaya%2Fpapaya-aseptic-dices.jpg
26. Envasado
Aséptico
Beneficios
• La enorme eficiencia del los
tratamientos térmicos durante el
proceso aséptico permite manterner
todo el sabor del producto y los
componentes nuntritivos. Así, la calidad
final del producto es mayor que la
obtenida con el proceso térmico
tradicional. Otras ventajas:
• No se necesitan los conservantes químicos.
• Costes de transporte más bajos que el IQF o Congelación Rápida e
Individual (Individual Quick Freezing).
• Descenso en los costes de almacenamiento.
Grtado en Ingenieria Agroalimentaria Tratamientos termicos post-envasado
27. Envasado
Aséptico
Envases asépticos
• Debemos poner una atención especial al envase. El
envase en los sistemas de envasado aséptico juega un
papel muy importante, porque si no se cierra
herméticamente para proporcionar una barrera efectiva
al oxígeno y a la luz, la esterilización adquirida en las
etapas de preparación se perderá.
• Si el envase es permeable al oxígeno y a la luz, éstos
naturalmente generarán diferentes reacciones de
oxidación, dependiendo del producto contenido en el
envase.No se necesitan los conservantes químicos.
• El material de barrera de las bolsas es normalmente
poliéster metalizado al vacío o alcohol de vinilo etílico,
mientras que el cuerpo de la bolsa suele ser de
polietileno de baja o media densidad.
Grtado en Ingenieria Agroalimentaria Tratamientos termicos post-envasado
28. Alteracione
Vida útil
Efectos de la pasterización
• Color y aroma: la principal causa de
alteracion del color en los zumos de
frutas es el pardeamiento enzimático. La
perdida de los compuestos volátiles
varía el aroma.
• Tambien produce peridas vitamínicas,
especialmente en zumos, donde se
pierde vitamina C y carotenos, en la
leche se pierde hasta un 5% de
proteinas y vitaminas.
Grado en Ingenieria Agroalimentaria Tratamientos termicos post-envasado
29. Efectos de la Alteracione
Vida útil
esterilización
• Color: las combinaciones de tiempo y
temperatura afectan a la estabilidad de la mayor
parte de los pigmentos de los alimentos. Ej:
Carne
• Aroma: se presentan cambios por
caramelizacion
• Textura: en carnes se debe el cambio se debe a
la coagulacion y a la perdida de retencion de
agua de las proteinas provocando un
endurecimiento del tejido muscular. En frutas y
verduras existe reblandecimiento debido a la
hidrolisis de los materiales pecticos, a la
gelatinizacion de los almidones…
Grado en Ingenieria Agroalimentaria Tratamientos termicos post-envasado
30. Alteracio
nes
Figura 4
Foto obtenida de http://www.hrs-
heatexchangers.com/es/galeria/image.aspx?img=aseptic-
filler%2Fpapaya%2Fpapaya-aseptic-dices.jpg
31. Alteracio
nes
Figura 5
Foto obtenida de http://www.hrs-
heatexchangers.com/es/galeria/image.aspx?img=aseptic-
filler%2Fpapaya%2Fpapaya-aseptic-dices.jpg
“Tell them what you’re going to tell them” Once I paint them a picture of the success they’ll achieve, using the opening story and slide, I next outline no more than 3 to 5 key “how to’s” for achieving this success, color-coded to each upcoming section of the presentation. For growing companies I have them focus on four key decisions they must get right: People, Strategy, Execution, and Cash.These four words are placed one per color-coded box. And I’ll share a growth company example for each key point.
Going into detailEach key point is anchored with a question. I find posing a question to the audience relative to each key point engages them to proactively think and apply the ideas to their own situation vs. just listen to what I have to say. Slide Notes:Place the title of the first key point where it says “People” and also in the box in the upper right.This may seem redundant, but the repetition is important. The “subline” in the upper right hand box is for a one or two word anchor to the first key point.In my case, the subline for “People” is “Happiness” – it’s the people you surround yourself with in business who impact your happiness.I’ll then carry the “box” in the upper right hand corner, color-coded to that section, to additional content slides in that section.
Going into detailEach key point is anchored with a question. I find posing a question to the audience relative to each key point engages them to proactively think and apply the ideas to their own situation vs. just listen to what I have to say. Slide Notes:Place the title of the first key point where it says “People” and also in the box in the upper right.This may seem redundant, but the repetition is important. The “subline” in the upper right hand box is for a one or two word anchor to the first key point.In my case, the subline for “People” is “Happiness” – it’s the people you surround yourself with in business who impact your happiness.I’ll then carry the “box” in the upper right hand corner, color-coded to that section, to additional content slides in that section.
Going into detailEach key point is anchored with a question. I find posing a question to the audience relative to each key point engages them to proactively think and apply the ideas to their own situation vs. just listen to what I have to say. Slide Notes:Place the title of the first key point where it says “People” and also in the box in the upper right.This may seem redundant, but the repetition is important. The “subline” in the upper right hand box is for a one or two word anchor to the first key point.In my case, the subline for “People” is “Happiness” – it’s the people you surround yourself with in business who impact your happiness.I’ll then carry the “box” in the upper right hand corner, color-coded to that section, to additional content slides in that section.
Going into detailEach key point is anchored with a question. I find posing a question to the audience relative to each key point engages them to proactively think and apply the ideas to their own situation vs. just listen to what I have to say. Slide Notes:Place the title of the first key point where it says “People” and also in the box in the upper right.This may seem redundant, but the repetition is important. The “subline” in the upper right hand box is for a one or two word anchor to the first key point.In my case, the subline for “People” is “Happiness” – it’s the people you surround yourself with in business who impact your happiness.I’ll then carry the “box” in the upper right hand corner, color-coded to that section, to additional content slides in that section.
Going into detailEach key point is anchored with a question. I find posing a question to the audience relative to each key point engages them to proactively think and apply the ideas to their own situation vs. just listen to what I have to say. Slide Notes:Place the title of the first key point where it says “People” and also in the box in the upper right.This may seem redundant, but the repetition is important. The “subline” in the upper right hand box is for a one or two word anchor to the first key point.In my case, the subline for “People” is “Happiness” – it’s the people you surround yourself with in business who impact your happiness.I’ll then carry the “box” in the upper right hand corner, color-coded to that section, to additional content slides in that section.
Again I put only the key concept on screen and then talk about it. Slide Note:This slide illustrates the alignment with a new topic using color. Note that it uses a color-coded Section Header layout.
Again I put only the key concept on screen and then talk about it. Slide Note:This slide illustrates the alignment with a new topic using color. Note that it uses a color-coded Section Header layout.
Again I put only the key concept on screen and then talk about it. Slide Note:This slide illustrates the alignment with a new topic using color. Note that it uses a color-coded Section Header layout.
Again I put only the key concept on screen and then talk about it. Slide Note:This slide illustrates the alignment with a new topic using color. Note that it uses a color-coded Section Header layout.
Short MoviesIn addition to photos, I use several short movie clips in my presentations to demonstrate various skills (showing a team leading a daily huddle) or highlight mini-case studies of growth firms applying our tools and techniques.These videos add credibility to my presentation, letting the audience hear from executives like themselves and how they’ve applied andbenefited from using our tools and techniques. Slide Note:The image on this slide is a picture. Delete the picture for a media placeholder into which you can insert your own movie.
Again I put only the key concept on screen and then talk about it. Slide Note:This slide illustrates the alignment with a new topic using color. Note that it uses a color-coded Section Header layout.
Again I put only the key concept on screen and then talk about it. Slide Note:This slide illustrates the alignment with a new topic using color. Note that it uses a color-coded Section Header layout.
Again I put only the key concept on screen and then talk about it. Slide Note:This slide illustrates the alignment with a new topic using color. Note that it uses a color-coded Section Header layout.
Again I put only the key concept on screen and then talk about it. Slide Note:This slide illustrates the alignment with a new topic using color. Note that it uses a color-coded Section Header layout.
Again I put only the key concept on screen and then talk about it. Slide Note:This slide illustrates the alignment with a new topic using color. Note that it uses a color-coded Section Header layout.
Short MoviesIn addition to photos, I use several short movie clips in my presentations to demonstrate various skills (showing a team leading a daily huddle) or highlight mini-case studies of growth firms applying our tools and techniques.These videos add credibility to my presentation, letting the audience hear from executives like themselves and how they’ve applied andbenefited from using our tools and techniques. Slide Note:The image on this slide is a picture. Delete the picture for a media placeholder into which you can insert your own movie.
Again I put only the key concept on screen and then talk about it. Slide Note:This slide illustrates the alignment with a new topic using color. Note that it uses a color-coded Section Header layout.
Short MoviesIn addition to photos, I use several short movie clips in my presentations to demonstrate various skills (showing a team leading a daily huddle) or highlight mini-case studies of growth firms applying our tools and techniques.These videos add credibility to my presentation, letting the audience hear from executives like themselves and how they’ve applied andbenefited from using our tools and techniques. Slide Note:The image on this slide is a picture. Delete the picture for a media placeholder into which you can insert your own movie.
Again I put only the key concept on screen and then talk about it. Slide Note:This slide illustrates the alignment with a new topic using color. Note that it uses a color-coded Section Header layout.
Again I put only the key concept on screen and then talk about it. Slide Note:This slide illustrates the alignment with a new topic using color. Note that it uses a color-coded Section Header layout.
Short MoviesIn addition to photos, I use several short movie clips in my presentations to demonstrate various skills (showing a team leading a daily huddle) or highlight mini-case studies of growth firms applying our tools and techniques.These videos add credibility to my presentation, letting the audience hear from executives like themselves and how they’ve applied andbenefited from using our tools and techniques. Slide Note:The image on this slide is a picture. Delete the picture for a media placeholder into which you can insert your own movie.
Short MoviesIn addition to photos, I use several short movie clips in my presentations to demonstrate various skills (showing a team leading a daily huddle) or highlight mini-case studies of growth firms applying our tools and techniques.These videos add credibility to my presentation, letting the audience hear from executives like themselves and how they’ve applied andbenefited from using our tools and techniques. Slide Note:The image on this slide is a picture. Delete the picture for a media placeholder into which you can insert your own movie.