Baharat Işınlama

Baharat tüketiminin ve besin kaynaklı zehirlenmelerin artmasıyla birlikte baharatın sterilizasyonunun sağlanması da gün geçtikçe önem kazanmıştır. Baharata uygulanan sterilizasyon işlemlerinden en önemlisi ışınlama uygulamasıdır. Baharat tebliğde belirtilen dozlarda ışınlanarak baharatta bulunan mikroorganizmaların inaktivasyonu gerçekleştirilmektedir. Baharat ışınlanırken mikroorganizma inaktivasyonu en yüksek seviyede sağlanmaya çalışılırken ışınlamanın olumsuz etkileri en alt seviyede tutulmaya çalışılmaktadır. Çünkü ışınlama sonrası baharatta serbest radikaller, radyolitik ürünler ve bazı istenmeyen bileşikler oluşabilmektedir. Dolayısıyla ışınlama ile ilgili bütün bu durumlar ışınlamanın baharat aroması, görünüşü, baharatın güvenilirliği ve ışınlanmış baharatın insan sağlığı üzerine etkilerini düşündürmektedir. Bu makalede ışınlama uygulamasından, ışınlama işleminin baharat kalitesine ve insan sağlığı üzerine etkilerinden bahsedilmektedir.

Anahtar Kelimeler:

Baharat, ışınlama, radyasyon, soğuk pastörizasyon.

Irradiation of Spice (Turkish with English Abstract)

By increasing consumption of spice and food-borne intoxications it is gained importance provision of sterilization of spice increasingly. The most important sterilization process applied to spice is irradiation. After spice is irradiated according to legal regulation, inactivation of microorganisms is provided. During irradiation it is aimed to maintain the highest level of the inactivation of microorganisms. On the other hand it is aimed to maintain the lower level of negative effects of irradiation. Because free radicals, radiolytic products and some unwanted compounds may occur after irradiation. Therefore, all of these situations about irradiation of spice are thought its effects on aroma, appearance, reliability and human health. In this study, effects of irradiation on human health and quality of spice are discussed at this article.

Keywords:

Spice, irradiation, radiation, cold pasteurization. ,

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