Vurgulu Elektrik Alan Uygulamasının Süt Teknolojisinde Kullanımı

Gıdaların besinsel, fonksiyonel ve duyusal özelliklerini riske atmadan mikrobiyal açıdan güvenliğinin ve kalitesinin iyileştirilmesi ihtiyacı, düşük sıcaklıkta yürütülen gıda işleme tekniklerinin dünya çapında artan bir ilgi kazanmasına neden olmuştur. Isıl olmayan işlemler, bozukluk etmeni mikroorganizmalar ve enzimlerin inaktivasyonunu, geleneksel ısıl işlemlere kıyasla, düşük sıcaklık derecesinde ve fazla enerji harcamadan sağlarken aynı zamanda tazeliğin ve besin öğelerinin korunması gibi üstünlükler sunmaktadır. Bu uygulamalardan vurgulu elektrik alan (VEA) uygulaması, pompalanabilir gıdalar için yeni gelişen bir teknoloji olup, yağsız süt, tam yağlı süt ve yoğurt gibi ürünlerde ısıl işlemlere iyi bir seçenek olabileceği düşünülmektedir.

Pulsed Electric Field Application in Dairy Industry

The increased world-wide interest about innovative processes in the field of low-temperature processing of foods is caused by the need for enhancing microbial food safety and quality without compromising nutritional, functional and sensory characteristics of foods. In comparison to traditional thermal processes, non-thermal processing techniques inactivate enzymes and destroy putrefactive microorganisms, protecting freshness and nutritional characteristics of foods. Application of low temperatures with low energy consumption is another superiority of these emerging techniques. Pulsed electric field (PEF) is one of these emerging technologies applied for liquid or liquid like foods, and it is an alternative to thermal processes for foods such as skim milk, whole milk and yoghurt.

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