Gıda Endüstrisinde Isıl Olmayan Plazma Teknolojileri

Isıl olmayan plazma süreçleri gıda ile temas eden yüzeylerin özelliklerini çok geniş bir yelpazede geliştirmek için kullanılan alternatif bir teknolojidir. Plazma ile yüzey özellikleri değiştirilen materyal hedeflenen doğrultuda yığın ve yüzey özelliklerine sahip olmaktadır. Plazmanın karmaşık doğal yapısı gereği, bir materyal yüzeyinde hedeflenen amaca yönelik homojen bir modifikasyonun gerçekleştirilebilmesi ancak plazma frekansı, reaktör geometrisi, kullanılan monomerin kimyasal yapısı, basınç, monomer akış hızı, plazma gücü ve uygulama süresi gibi plazma koşullarının kontrol edilmesiyle mümkün olmaktadır. Bu araştırmada plazma teknolojilerinin temel prensipleri, özellikleri ve gıda endüstrisinde kullanım potansiyelleri irdelenmiştir. Farklı plazma ölçütlerinin uygulamaya etkileri ayrıntılı bir şekilde tanımlanmıştır. Plazma teknolojilerinin farklı gıda uygulamalarıyla bütünleştirilmesi için araştırmaların ne yönde gelişime ihtiyaç duyduğu araştırmada ayrıca vurgulanmıştır.

Anahtar Kelimeler:

Plazma polimerizasyonu, sterilizasyon, adhezyon, membran, gıda

Non-Thermal Plasma Technologies in Food Industry (Turkish with English Abstract)

Non thermal plasma processing is an alternative technology that has been used to improve surface properties of food contacting materials in many applications. Plasma modification can lead to final products with enhanced properties characterized by desired bulk and surface properties. It is just possible to obtain regular surface characteristics by optimizing the plasma conditions such as plasma frequency and power, reactor geometry, monomer type, flow rate, pressure and exposure time. In this review, theoretical background, characteristics and feasibility of plasma technologies applied to food industry were discussed. The influence of various plasma parameters on the plasma processes was described in detail. The future trends of plasma technologies in food industry were evaluated based on the integration of this technology with various food applications.

Keywords:

Plasma polymerization, sterilization, adhesion, membrane, food,

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