Mikrodalga Fırınlarda Isıl İşlem Uygulamalarının Besin Değeri ve Sağlık Üzerine Etkileri

Son yıllarda mikrodalga fırınlar, besinlerin ısıtılması veya pişirilmesi gibi ısıl işlem uygulamalarında pratik kullanımı, donmuş besinlerin çözündürülmesi enerji ve zaman tasarrufu sağlaması gibi nedenler ile tercih edilmektedir. Ancak, yazılı ve görsel basında mikrodalga ile pişirme yönteminin sağlık üzerine olumsuz etkilerine dair haberler sıkça yer almaktadır. Yapılan çalışmalarda mikrodalga fırınlarda pişirilen ürünlerde besin güvenliğinin ve besin değeri korunumunun geleneksel yöntemlerde pişirilen ürünlerdekine benzer olduğu bildirilmektedir. Bununla birlikte, özellikle mikrodalga kaçakları sonucunda radyasyona maruziyetin de sağlık riski oluşturabileceği üzerinde durulmaktadır. Bu derlemede, mikrodalga fırınlarda ısıl işlem uygulamalarının geleneksel yöntemler ile karşılaştırıldığında besin değeri, besin güvenliği ve sağlık üzerine etkileri değerlendirilmiştir.

Effects of Heat Treatment in Microwave Ovens on Nutritional Value and Health

Recently, microwave ovens are preferred because of practical use, saving energy and time in heating treatments such as heating of frozen foods, reheating or cooking of foods. However, news about adverse health effects of microwave cooking methods are often located in print and visual media. In studies, it was reported that food safety and retention of nutritional value of food products cooked in microwave ovens were similar to foods with conventional cooking. However, it has been emphasized that being exposed to microwave radiation could cause health risks. In this review, nutritional value, food safety and health effects of heat treatments in microwave ovens were evaluated.

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