Year 2014,
Issue: 14, - , 15.07.2014
Abstract
Gıda güvenliği ve kalitesi açısından biyolojik ve kimyasal aktivitelerin kontrol altına alınması gerekmektedir. Bu da genellikle geleneksel ısıl işlemlerle sağlanmaktadır. Ancak bu ısıl işlemlerin bazıları gıdanın besin değeri ve duyusal özelliklerinde önemli değişikliklere yol açmaktadır. Bu nedenle günümüzde gıda üreticileri gerek gıdanın raf ömrünü uzatabilmek, gerekse gıdanın besin değerini koruyabilmek için yeni teknoloji ve yöntem
arayışı içine girmişlerdir. Geleneksel ısıl yöntemlere alternatif olan bu yeni teknikler, gıda endüstrisinde uzun bir süredir gündemdedir. Bu makalede gıda işletmelerinde kullanılan ve kullanılabilecek yeni uygulamalardan olan vurgulu elektrik alan, vurgulu (atımlı) ışık, yüksek basınç uygulaması, ultrasound, mikrofiltrasyon, X ışınları, ultraviyole ışık, yüksek voltaj ark deşarjı ve salınımlı manyetik alan yöntemleri ile mikroorganizmalar üzerindeki etkileri incelenmiştir.
Anahtar Kelimeler: Gıda teknolojisi, ısıl olmayan yeni teknikler, vurgulu elektrik alan, yüksek hidrostatik
basınç
Keywords
References
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- foodborne pathogens. Appl. Environ. Microbiol. 65: 4248-4251.
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- Atasever M., Atasever M, 2007. Işınlamanın Gıda Teknolojisindeki Kullanımı, Atatürk Üniversitesi Vet. Bil.
- Derg. 2 (3) 107-116.
- Bayraktaroğlu G., Obuz E., 24-26 Mayıs 2006. Ultrasound Yönteminin İlkeleri ve Gıda Endüstrisinde Kullanımı,
- Türkiye 9. Gıda Kongresi, Bolu.
- Castro AJ, Swanson BG, Barbosa-Cánovas GV, Zhang Q.H. 2001. Pulsed electric field modification of milk
- alkaline phosphatase activity. In G.V.Barbosa-Cánovas, Q.H. Zhang (Eds.), Pulsed electric fields in food processing.
- Fundamental aspects and applications. Technomic Publishing Company Inc. Lancaster, PA.pp:65-82
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- Craven, H.M., Swiergon, P., Ng, S., Midgely, J., Versteeg, C., Coventry, M.J. & Wan, J., 2008. Evaluation of
- pulsed electric field and minimal heat treatments for inactivation of pseudomonads and enhancement of milk
- shelf-life. Innovative Food Science and Emerging Technologies, 9:211–216.
- Cserhalmi Z, Vidacs I, Beczner J, Czukor B. 2002. Inactivation of Saccharomyces cerevisiae and Bacillus cereus
- by pulsed electric fields. Innovative Food Science and Emerging Technologies, 3(1): 41-45.
- Dunn, J.E., Clark RW, Asmus JF, Pearlman JS, Boyer K & Parrichaud F., 1988. Method and apparatus for
- preservation of foodstuffs. International Patent no. WO88/03369.
- Engin, B., Güneşer, O., ve Karagül-Yüceer, Y., 2009. Ultraviyole ışınlarının sütün mikrobiyel özellikleri üzerine
- etkisi. GIDA, 34 (5): 303-308.
- Evrendilek, G.A. & Zhang, Q.H., 2005. Effects of pulse polarity and pulse delaying time on pulsed electric
- fields—induced pasteurization of E. coli O157:H7. Journal of Food Engineering, 68:271–276.
- Fernandez-Molina, J.J., Bermusez-Aguirre, D., Altunakar, B., Swanson, B.G. & Barbosa- Canovas, G.V.,
- Inactivation of Listeria innocua and Pseudomonas fluorescens by pulsed electric fields in skim milk:
- energy requirements. Journal of Food Process Engineering, 29:561−573.
- Garcia, M. L., Burgos, J., Sanz, B. and Ordoñez, J. A., 1989. Effect of heat and ultrasonic waves on the survival
- of two strains of Bacillus subtilis. J Appl Bacteriol. 67:619-628.
- Gerencser, V.F., Barnothy, M.F., and Barnothy, J.M. 1962. Inhibition of bacterial growth by magnetic fields.
- Nature, 196:539-541.
- Grahl T, Märkl H. 1996. Killing of micro-organisms by pulsed electric fields. Applied Microbiology and Biotechnology,
- :148-157.
- Güleç H., 24-26 Mayıs 2006. Modern Gıda Muhafazasında Vurgulu Elektrik Alan ve Ultrason Uygulamaları,
- Türkiye 9. Gıda Kongresi, Bolu.
- Hinrichs J., B. Rademacher and H. G. Kessler. 1996. Food processing of milk products with ultrahigh pressure.
- Heat treatments and alternative methods: International Dairy Federation (IDF) Symposium. p: 185-201. 6-8
- September 1995, Vienna.
- Hofmann, G.A., 1985. Deactivation of microorganisms by an oscillating magnetic field. U.S. Patent 4,524,079.
- -
- Moore, R.L. 1979. Biological effects of magnetic fields. Studies with microorganisms. Can. J. Microbiol.,
- :1145-1151.
- Ordoñez, J. A., Sanz, B., Hernandez, P. E. and Lopez-Lorenzo, P., 1984. A note on the effect of combined ultrasonic
- and heat treatments on the survival of thermoduric streptococci. J Appl Bacteriol. 56:175-177.
- Ordoñez, J. A., Aguilera, M. A., Garcia, M. L. and Sanz, B., 1987. Effect of combined ultrasonic and heat
- treatment (thermoultrasonication) on the survival of a strain of Staphylococcus aureus. J Dairy Res. 54:61-67.
- Özcan T., Kurtuldu O., 2011. Sütün Raf Ömrünün Uzatılmasında Alternatif Yöntemler, Uludağ. Üni. Ziraat
- Fakültesi Dergisi, Cilt 25, Say. 1, 119-129 (Journal of Agricultural Faculty of Uludağ University).
- Özkütük N., 2005. Mikrodalga ve Ultraviyole ile Dezenfeksiyon Uygulamaları, Kullanım Alanları ve Genel
- Özellikleri, 4. Ulusal Sterilizasyon Dezenfeksiyon Kongresi.
- Patterson, M.F. and Kilpatrick, D.J., 1998. The combined effect of high hydrostatic pressure and mild heat on
- inactivation of pathogens in milk and poultry. J. Food Protect. 61: 432-436.
- Pereira, R.N. and Vicente, A.A., 2010. Environmental impact of novel thermal and non-thermal technologies
- in food processing. Food Research International 43:1936–1943.
- Pothakamury, U.R., Barbosa-Cánovas, G.V., and Swanson, B.G. (1993). Magnetic-field inactivation of microorganisms
- and generation of biological changes. Food Technol. 47(12):85-93.
- Qin B, Pothakamury U, Vega H, Martin O, Barbosa-Cánovas GV, Swanson B. 1995. Food pasteurization using
- high intensity pulsed electric fields. Food Technology, 49(12): 55-60.
- Seçkin, A. K ve Özgören E., 2011. Gıda Endüstrisinde Darbeli Elektrik Alan Uygulamaları. Gida ve Yem Bilimi
- - Teknolojisi Dergisi / Journal of Food and Feed Science - Technology 11:39-48.
- Sensoy, I., Zhang, Q.H. & Sastry, S.K., 1997. Inactivation kinetics of Salmonella Dublin by pulsed electric
- field. Journal of Food Process and Engineering, 20:367–381.
- Sepulveda D, Góngora-Nieto M, Guerrero-Beltrán J, Barbosa-Cánovas G.V. 2003. Extension of milk shelf-life
- by a hurdle combination of pulsed electric fields and a mild thermal treatment. Institute of Food Technologists,
- Annual Meeting, Book of Abstracts, s. 92C-6.
- Simpson, R.K. ve Gilmour, A., 1997. The effect of high hydrostatic pressure on the activity of intracellular
- enzymes of Listeria monocytogenes . Let. Appl. Microbiol. 25: 48-53.
- Sobrino-Lopez, A. & Martin-Belloso, O., 2006. Enhancing inactivation of Staphylococcus aureus in skim milk
- by combining high intensity pulsed electric fields and nisin. Journal of Food Protection, 69:345–353.
- Yetişmeyen A., Yıldız F., 24-26 Mayıs 2006. Süt Endüstrisinde Mikrofiltrasyonun Kullanımı, Türkiye 9. Gıda
- Kongresi, Bolu.
Year 2014,
Issue: 14, - , 15.07.2014
Abstract
References
- Alpas, H., Kalchayandand, N., Sikes, T., Dunne, C.P. and Ray, B., 1994. Hydrostatic pressure among strains of
- foodborne pathogens. Appl. Environ. Microbiol. 65: 4248-4251.
- Anonim, 2011a. http://www.food.hacettepe.edu.tr – 15.06.2011a.
- Anonim, 2011b. http:// www.fda.gov/food/ScienceResearch/ResearchAreas/ Safe Practices for Food Processes/
- ucm100158.htm. A report of the Institute of Food Technologists for the Food and Drug Administration of
- the U.S. Department of Health and Human Services. Erişim: 11.10.2011.
- Arıcı, M., 2006. Gıda Muhafazasında Yüksek Hidrostatik Basıncın Mikroorganizmalar Üzerine Etkisi, Tekirdağ
- Ziraat Fakültesi Dergisi, Journal of Tekirdağ Agricultural Faculty.
- Atasever M., Atasever M, 2007. Işınlamanın Gıda Teknolojisindeki Kullanımı, Atatürk Üniversitesi Vet. Bil.
- Derg. 2 (3) 107-116.
- Bayraktaroğlu G., Obuz E., 24-26 Mayıs 2006. Ultrasound Yönteminin İlkeleri ve Gıda Endüstrisinde Kullanımı,
- Türkiye 9. Gıda Kongresi, Bolu.
- Castro AJ, Swanson BG, Barbosa-Cánovas GV, Zhang Q.H. 2001. Pulsed electric field modification of milk
- alkaline phosphatase activity. In G.V.Barbosa-Cánovas, Q.H. Zhang (Eds.), Pulsed electric fields in food processing.
- Fundamental aspects and applications. Technomic Publishing Company Inc. Lancaster, PA.pp:65-82
- Coimbra J.S.R., Teixeira J.A., 2010. Engineering Aspects of Milk and Dairy Products, CRC Press.
- Craven, H.M., Swiergon, P., Ng, S., Midgely, J., Versteeg, C., Coventry, M.J. & Wan, J., 2008. Evaluation of
- pulsed electric field and minimal heat treatments for inactivation of pseudomonads and enhancement of milk
- shelf-life. Innovative Food Science and Emerging Technologies, 9:211–216.
- Cserhalmi Z, Vidacs I, Beczner J, Czukor B. 2002. Inactivation of Saccharomyces cerevisiae and Bacillus cereus
- by pulsed electric fields. Innovative Food Science and Emerging Technologies, 3(1): 41-45.
- Dunn, J.E., Clark RW, Asmus JF, Pearlman JS, Boyer K & Parrichaud F., 1988. Method and apparatus for
- preservation of foodstuffs. International Patent no. WO88/03369.
- Engin, B., Güneşer, O., ve Karagül-Yüceer, Y., 2009. Ultraviyole ışınlarının sütün mikrobiyel özellikleri üzerine
- etkisi. GIDA, 34 (5): 303-308.
- Evrendilek, G.A. & Zhang, Q.H., 2005. Effects of pulse polarity and pulse delaying time on pulsed electric
- fields—induced pasteurization of E. coli O157:H7. Journal of Food Engineering, 68:271–276.
- Fernandez-Molina, J.J., Bermusez-Aguirre, D., Altunakar, B., Swanson, B.G. & Barbosa- Canovas, G.V.,
- Inactivation of Listeria innocua and Pseudomonas fluorescens by pulsed electric fields in skim milk:
- energy requirements. Journal of Food Process Engineering, 29:561−573.
- Garcia, M. L., Burgos, J., Sanz, B. and Ordoñez, J. A., 1989. Effect of heat and ultrasonic waves on the survival
- of two strains of Bacillus subtilis. J Appl Bacteriol. 67:619-628.
- Gerencser, V.F., Barnothy, M.F., and Barnothy, J.M. 1962. Inhibition of bacterial growth by magnetic fields.
- Nature, 196:539-541.
- Grahl T, Märkl H. 1996. Killing of micro-organisms by pulsed electric fields. Applied Microbiology and Biotechnology,
- :148-157.
- Güleç H., 24-26 Mayıs 2006. Modern Gıda Muhafazasında Vurgulu Elektrik Alan ve Ultrason Uygulamaları,
- Türkiye 9. Gıda Kongresi, Bolu.
- Hinrichs J., B. Rademacher and H. G. Kessler. 1996. Food processing of milk products with ultrahigh pressure.
- Heat treatments and alternative methods: International Dairy Federation (IDF) Symposium. p: 185-201. 6-8
- September 1995, Vienna.
- Hofmann, G.A., 1985. Deactivation of microorganisms by an oscillating magnetic field. U.S. Patent 4,524,079.
- -
- Moore, R.L. 1979. Biological effects of magnetic fields. Studies with microorganisms. Can. J. Microbiol.,
- :1145-1151.
- Ordoñez, J. A., Sanz, B., Hernandez, P. E. and Lopez-Lorenzo, P., 1984. A note on the effect of combined ultrasonic
- and heat treatments on the survival of thermoduric streptococci. J Appl Bacteriol. 56:175-177.
- Ordoñez, J. A., Aguilera, M. A., Garcia, M. L. and Sanz, B., 1987. Effect of combined ultrasonic and heat
- treatment (thermoultrasonication) on the survival of a strain of Staphylococcus aureus. J Dairy Res. 54:61-67.
- Özcan T., Kurtuldu O., 2011. Sütün Raf Ömrünün Uzatılmasında Alternatif Yöntemler, Uludağ. Üni. Ziraat
- Fakültesi Dergisi, Cilt 25, Say. 1, 119-129 (Journal of Agricultural Faculty of Uludağ University).
- Özkütük N., 2005. Mikrodalga ve Ultraviyole ile Dezenfeksiyon Uygulamaları, Kullanım Alanları ve Genel
- Özellikleri, 4. Ulusal Sterilizasyon Dezenfeksiyon Kongresi.
- Patterson, M.F. and Kilpatrick, D.J., 1998. The combined effect of high hydrostatic pressure and mild heat on
- inactivation of pathogens in milk and poultry. J. Food Protect. 61: 432-436.
- Pereira, R.N. and Vicente, A.A., 2010. Environmental impact of novel thermal and non-thermal technologies
- in food processing. Food Research International 43:1936–1943.
- Pothakamury, U.R., Barbosa-Cánovas, G.V., and Swanson, B.G. (1993). Magnetic-field inactivation of microorganisms
- and generation of biological changes. Food Technol. 47(12):85-93.
- Qin B, Pothakamury U, Vega H, Martin O, Barbosa-Cánovas GV, Swanson B. 1995. Food pasteurization using
- high intensity pulsed electric fields. Food Technology, 49(12): 55-60.
- Seçkin, A. K ve Özgören E., 2011. Gıda Endüstrisinde Darbeli Elektrik Alan Uygulamaları. Gida ve Yem Bilimi
- - Teknolojisi Dergisi / Journal of Food and Feed Science - Technology 11:39-48.
- Sensoy, I., Zhang, Q.H. & Sastry, S.K., 1997. Inactivation kinetics of Salmonella Dublin by pulsed electric
- field. Journal of Food Process and Engineering, 20:367–381.
- Sepulveda D, Góngora-Nieto M, Guerrero-Beltrán J, Barbosa-Cánovas G.V. 2003. Extension of milk shelf-life
- by a hurdle combination of pulsed electric fields and a mild thermal treatment. Institute of Food Technologists,
- Annual Meeting, Book of Abstracts, s. 92C-6.
- Simpson, R.K. ve Gilmour, A., 1997. The effect of high hydrostatic pressure on the activity of intracellular
- enzymes of Listeria monocytogenes . Let. Appl. Microbiol. 25: 48-53.
- Sobrino-Lopez, A. & Martin-Belloso, O., 2006. Enhancing inactivation of Staphylococcus aureus in skim milk
- by combining high intensity pulsed electric fields and nisin. Journal of Food Protection, 69:345–353.
- Yetişmeyen A., Yıldız F., 24-26 Mayıs 2006. Süt Endüstrisinde Mikrofiltrasyonun Kullanımı, Türkiye 9. Gıda
- Kongresi, Bolu.
There are 74 citations in total.
Details
| Primary Language | Turkish |
|---|---|
| Journal Section | Articles |
| Authors | |
| Publication Date | July 15, 2014 |
| Published in Issue | Year 2014 Issue: 14 |
