Cengiz CANER

6117

Yüksek Basınç Gıda İşlemi

Yüksek basınç işlemi minimum ısı uygulamasıyla gıdanın orjinal besinsel ve duyusal karakterlerini muhafaza ederek, raf ömrünün artırılması ve patojen mikrorganizmaları inaktif etmesinden dolayı populeritesi giderek artmaktadır. Yüksek basınç işlemi klasik ısı işlemleriyle kıyaslandığında asıl avantajları: işlem süresinin azlığı, mimimum ısı zararı, tazeliğin, lezzetin, yapı ve rengin korunmasıdır. Yüksek basınç proteinler, enzimler ve mikroorganizmalar üzerine etkileri kısaca incelenmiştir. Kritik işleme proses faktörlerine ve üretim maliyetine de değinilmiştir. Bu makalede, yüksek basınc uygulamasının temel prensipleri, kesikli ve yarı-sürekli uygulama metodları da anlatılmaktadır. Gıda ürünlerine ve ambalaj materyaline yüksek basınç uygulamalarının etkileride ayrıntılı incelenmiştir
Anahtar Kelimeler:

Yüksek basınç, gıda muhafaza, minimal işleme

Yüksek Basınç Gıda İşlemi

SHigh pressure processing HPP is gaining in Son 15 yıldır, ürünün "taze" tadını kaybetmeksizin popularity because of the retention of nutritional and sensory characteristics of fresh food without sacrificing shelf life with minimal heat treatment and also its capacity to inactivate pathogenic microorganisms Main advantages of HPP compare with the traditional thermal processing: reduced process times; minimal heat damage; retention of freshness, flavor, texture, and color. Effects of high pressure on protein, enzymes, and microorganisms are briefly reviewed. Critical process factors and production cost for HPP were also briefly discussed. In this paper, basic principles of HPP, batch and semi-continuous technology are explained. Effect of HPP applications on food and packaging materials are also critically evaluated.
Keywords:

High Pressure, food preservation, minimal processing,

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Akademik Gıda-Cover
  • ISSN: 1304-7582
  • Yayın Aralığı: Yılda 4 Sayı
  • Başlangıç: 2003
  • Yayıncı: Sidas Medya Limited Şirketi
Arşiv
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