Optimum Pasteurization Value of Pasteurized Tempe Vacuum Packed in - - PDF document

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Optimum Pasteurization Value of Pasteurized Tempe Vacuum Packed in HDPE and Aluminium Foil

Eko Hari Purnom o, PhD

• Prof. Purw iyatno Hariyadi

Ratih Ristanti, MSi

• Southeast Asian Food and Agricultural Science and

Technology (SEAFAST) Center – IPB

• Department of Food Science and Technology – IPB

Optimum Pasteurization Value of Pasteurized Tempe Vacuum Packed in HDPE and Aluminium Foil

Presented at I nternational Sem inar EMERGI NG I SSUES AND TECHNOLOGY DEVELOPMENTS I N FOODS AND I NGREDI ENTS September 29th – 30th, 2010 Jakarta - Indonesia

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Introduction

Tempe:

Traditional fermented food Average consumption: 7.9

kg/ person/ year (Hardinsyah et al., 2008)

Short shelf life

Introduction

Thermal process:

Physical treatment Simple (equipment and technology) No systematic study on the underlying

parameter controlling product shelf life

Shelf life: f (pasteurization value)?

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Research Method

Tempe Packaging (HDPE and Alufo) Heat Penetration test Heat treatments test (T, t) storage Analysis

Heat penetration

Slowest heating emperature (oC) Time (minutes)

Heating Cooling

S te

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Pasteurization value

e ateurization value P85

(z=7.2) (minutes)

Time (minutes)

Heating Cooling

Pa P

• C. botulinum non

proteolytic type E

Optimum shelf life (in Aluminum Foil)

slim e

lf life (days) She Pasteurization value (minutes)

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slim e

Optimum shelf life (in HDPE)

Shelf life (days) Pasteurization value (minutes)

Conclusion

Pasteurization value of 6D85 7.2 is easily

hi d b di i i h t t (T≥80 oC) achieved by dipping in hot water (T≥80 oC)

Shelf life of pasteurized tempe is

determined by the pasteurization value (independent of T)

Maximum shelf life is obtained by

pasteurization at optimum pasteurization value value

A shelf life of 25 days is obtained by

pasteurization of tempe vacuum packed in alufo at P85

7.2 = 37 minutes and stored at 5

• C