Sert Kabuklu Meyvelerde Işın Uygulamaları

Gıdalardaki ilk ışınlama uygulamaları 1921 yılında X ışınları kullanılarak yapılmıştır. Uygulamaların yapılmasındaki amaç gıdalarda bozulmaya sebep olan mikroorganizmalar ve biyokimyasal olayların miktar ve faaliyetlerinin engellenmesi, azaltılması, yok edilmesi, gıdaların raf ömürlerinin uzatılması veya olgunlaşma süresinin kontrol edilmesidir. Gıda ışınlaması ile ilgili yasal düzenlemeler 1983'den sonra başlamıştır. Ülkemizde "Gıda Işınlama Yönetmeliği" 1999 tarihinde yayımlanmıştır. Kimyasal uygulamalara alternatif olarak kullanılabilecek olan ışınlama ile ilgili birçok üründe çalışmalar yapılmıştır. Bu çalışmada sert kabuklu ürünlerde yapılan ışınlama uygulamaları incelenmiştir

IRRADIATION APPLICATIONS on NUTS

The first applications in food irradiation using X-rays were performed in 1921. The purposes of the applications are the prevention, reduction or elimination of both microorganisms causing food spoilage and biochemical changes, prolong shelf life of foods or control of ripening period in foods. The first legal regulations related to food irradiation began after 1983. In Turkey, “Food Irradiation Regulation” was enforced in 1999. As an alternative to chemical applications, irradiation has been used for many products. In this study, irradiation applications on nuts have been reviewed.

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