Gülsün EVRENDİLEK AKDEMİR, Asiye AKYILDIZ, Erdal AĞÇAM

Vurgulu Elektrik Alan Teknolojisi (PEF): Sistem ve Uygulama Odacıkları

Günümüzde tüketicinin kaliteli, tazesine yakın ve mikrobiyolojik olarak güvenilir gıdalara olan talebi artmaktadır. Bunun için düşük işleme sıcaklıkları ile gıdaların güvenliğini sağlayan, besin ve duyusal özelliklerini ise koruyan yeni nesil işleme teknolojileri kullanılmaktadır. Bu yeni teknolojilerin önde gelenlerinden biri de vurgulu (atımlı) elektrik alan uygulamasıdır. Vurgulu elektrik alan teknolojisinin esası, gıdaya mikro saniyelerle ifade edilen, çok küçük zaman dilimlerinde uygulanan yüksek voltajın enzimler ve mikroorganizmalar üzerindeki inaktivasyonu etkisine dayanır. PEF sistemi yüksek voltajlı bir vurgu jeneratörü, uygulama odacığı, akış kontrol sistemi, kontrol ve monitör aygıtından oluşmaktadır. Süreç içerisinde PEF teknolojisinde önemli aşamalar kaydedilmiş ve bu teknoloji günümüzde sıvı gıdalara başarılı bir şekilde uygulanabilir duruma gelmiştir.

Pulsed Electric Fields Technology (PEF): System and Treatment Chambers

Demand for high quality, microbiologically safe foods with fresh like properties have been increased recently. In order to achieve this, new age processing technologies at lower processing temperatures for preservation of nutritional and sensory properties as well as providence of food security are used. One of the frontier technologies among those is the pulsed electric field (PEF) processing. The basic of the PEF is the application of the short burst of high voltage electrical energy in microseconds which has the inactivation effect on both microorganisms and enzymes. PEF systems are composed of a high voltage pulse generator, PEF chambers, trigger generator, fluid handling system, control and monitoring devices. Important developments have been achieved with recent developments in PEF technology, and today this technology is at the state where it can successfully be used in processing of liquid foods.

PDF

___

Barbosa-Cánovas, G.V., David, S., 2005. Present Status and the Future of PEF Technology. Novel Food Processing. Edited by Barbosa-Cánovas, G.V., Tapia, M.S., Cano, M.P. First edition, USA: CRC Press, 1-36p.
Heinz, V., Knorr, D., 2001. Developments in pulsed electric field (PEF) processing-European HELP project. Proceedings of International Seminar on Electric Field Processing-The Potential to Make a Difference, Gloucestershire, UK.
Zimmermann, U., Pilwat, G., Riemann, F., 1974. Dielectric breakdown of cell membranes. Biophysical Journal 14: 881-899.
Tsong, T., 1990. Review on electroporation of cell membranes and some related phenomena. Bioelectrochemistry and Bioenergetics 24: 271- 295.
Tsong, T., 1991. Electroporation of cell membranes. Biophysical Journal 60: 297-306.
Weaver, J., Barnett, A., 1992. Progress Toward a Theoretical Model For Electroporation Mechanism: Membrane Electrical Behavior and Molecular Transport. In Guide to Electroporation and Electrofusion; Edited by Chang, D., Chassy, B., Saunders, J., Sowers, A.. Academic Press, California, 91-118p.
Ho, S., Mittal, G., 1996. Electroporation of cell membranes: a review. Critical Reviews in Biotechnology 16(4): 349-362.
Palaniappan, S., Sastry, S., 1990. Effects of electricity on microorganisms: a review. Journal of Food Processing and Preservation 14: 393-414.
Jayaram, S., Castle, G., Margaritis, A., 1992. Kinetics of sterilization of Lactobacillus brevis by the application of high voltage pulses. Biotechnology and Bioengineering 40: 1412-1420.
Matsumoto, Y., Shioji, N., Satake, T., Sakuma, A., 1991. Inactivation of microorganisms by pulsed high voltage application. Industry Applications Society Annual Meeting, 652-659p.
Grahl, T., Sitzmann, W., Markl, H., 1992. Killing of Microorganisms in Fluid Media by High Voltage Pulses. Presented at the 10th DECHEMA Biotechnology Conference Series, Frankfurt, Germany, 5B, 675-678p.
Mertens, B., Knorr, D., 1992. Developments of nonthermal processes for food preservation. Food Technology May: 124-133.
Barbosa-Cánovas, G., Gongora-Nieto, M., Pothakamury, U., Swanson, B., 1999. Preservation of Foods with Pulsed Electric Fields, San Diego, CA, Academic Press.
Bushnell, A., Clark, R., Dunn, J., Lloyd, S., 1996. Process for Reducing Levels of Microorganisms in Pumpable Food Products Using a High Pulsed Voltage System. US Patent 5,514,391.
Qin, B., Barbosa-Cánovas, G., Pedrow, P., Olsen, R., Swanson, B., Zhang, Q., 1997. Continuous Flow Electrical Treatment of Flowable Food Products. US Patent 5,662,031.
Ağçam, E., 2011. Vurgulu Elektrik Alan ve Isıl Isıl İşlem Uygulamalarının Portakal Suyunun Özellikleri ve Raf Ömrü Üzerine Etkisi. Yüksek Lisans Tezi. Çukurova Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı, Adana.
Sale, A., Hamılton, W., 1967. Effect of high electric fields on microorganisms. I. Killing of bacteria and yeast. Biochimica et Biophysica Acta 148: 781-788.
Lubicki, P., Jayaram, S., 1997. High voltage pulse application for the destruction of the Gram-negative bacterium Yersinia enterocolitica. Bioelectrochemistry and Bioenergetics 43: 135- 141.
Anonim, 2000. Kinetics of Microbial Inactivation for Alternative Food Processing Technologies Pulsed Electric Fields. U. S. Food and Drug Administration Center for Food Safety and Applied Nutrition June 2.
Dunn, J., Pearlman, J., 1987. Methods and Apparatus for Extending the Shelf Life of Fluid Food Products. US Patent 4,695,472.
Zhang, X.H., 2005. Pulsed Electric Fields Sterilization Equipment Research. The Engineering College of the Northeast Agricultural University, Harbin.
Bushnell, A.H., Dunn, J.E., Clark, R.W., Pearlman, J.S., 1993. High Pulsed Voltage Systems for Extending the Shelf Life of Pumpable Food Products. US Patent 5,235,905.
Qin, B.L., Zhang, Q.H., Barbosa-Canovas, G.V., Swanson, B.G., Pedrow, P.D., 1994. Inactivation of microorganism by pulsed electric fields of different voltage waveforms. IEEE Transactions on Dielectrics and Electrical Insulation 1(6): 1047- 1057.
Amiali, M., Ngadi, M.O., Raghavan, V.G.S., Smith, J.P., 2004. Inactivation of Escherichia coli O157:H7 in liquid dialyzed egg using pulsed electric fields. Food and Bioproducts Processing 82(C2): 151- 156.
Yin, Y.G., Zhang, Q.H., Sastry, S.K., 1997. High Voltage Pulsed Electric Field Treatment Chamber for the Preservation of Liquid Food Products. US Patent 5,690,978.
Sensoy, I., Zhang, Q.H., Sastry, S.K., 1997. Inactivation Kinetics of Salmonella Dublin by Pulsed Electric Field. Journal of Food Process Engineering 20(5): 367-381.
Qin, B.L., Barbosa-Canovas, G.V., Swanson, B.G., Pedrow, P.D., Olsen, R.G., Zhang, Q.H., 2000. Continuous Flow Electrical Treatment of Flowable Food Products. US Patent 6,019,031.
Huang, K., Wang, J., 2009. Designs of pulsed electric fields treatment chambers for liquid foods pasteurization process: a review. Journal of Food Engineering 95(2): 227-239.
Alkhafaji, S.R., Farid, M., 2007. An investigation on pulsed electric fields technology using new treatment chamber design. Innovative Food Science and Emerging Technologies 8(2): 205- 212.
Zhang, Q.H., Barbosa-Cánovas, G.V., Swanson, B.G., 1995. Engineering aspects of pulsed electric field pasteurization. Journal of Food Engineering 25(2): 261-281.
Mcdonald, C.J., Lloyd, S.W., Vitale, M.A., Petersson, K., Innings, F., 2000. Effects of pulsed electric fields on microorganisms in orange juice using electric field strengths of 30 and 50 kV/cm. Journal of Food Science 65(6): 984-989.
Zhang, Q., Qiu, X., Sharma, S., 1997. Recent Developments in Pulsed Electric Processing. In New Technologies Yearbook, Edited by Chandarana, D., National Food Processors Association: Washington, DC, 31-42p.
EPRI, 1998. Pulsed Electric Field Processing in the Food İndustry: A Status Report on PEF. Report CR- 109742; Palo Alto, CA: Industrial and Agricultural Technologies and Services.
Kempkes, M., Zhang, Q., Gaudreau, M., Hawkey, T., 2001. Scalable, solid state pulsed power systems for pulsed electric field (PEF) processing of pumpable foods. Institute of Food Technologists, Annual Meeting: Book of Abstracts, Paper 59H-26.