Gıda İşleme Süreçlerinin Pestisit Kalıntıları Üzerine Etkisi ve İşleme Faktörleri

Gıda işleme teknolojisi; kabuk soyma, boyut küçültme, haşlama, konserve, yıkama, pişirme, kurutma, dondurma, kaynatma vb. temel gıda işlemlerini içerir. Bu tip işlemler gıdalardaki pestisit kalıntı seviyelerini önemli derecede etkileyebilir. Gıdanın işlenmiş halindeki kalıntısının seviyesi, işlenmemiş ilk haline göre kalıntının fiziko-kimyasal özelliklerine bağlı olarak artma veya azalma eğilimi gösterebilir. İşlenmiş gıdaların maksimum kalıntı seviyelerine (MRLs) uygun olması için işleme faktörlerinin dikkate alınması gerekir. İşleme faktörleri, işlenmiş gıdadaki pestisit kalıntı seviyesinin işlenmemiş ilk halindeki pestisit kalıntı seviyesine oranıdır. Dolayısıyla tükettiğimiz gıdaların geçirdiği işlemler sonucunda pestisit kalıntı seviyelerinde nasıl bir değişime uğradığının ortaya konulması gerekmektedir. Bu derlemede, gıda işlemenin pestisit kalıntı seviyesine etkisi incelenmiştir.

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