Elektriksel Yöntemlerin Gıdaların Kalite Özellikleri Üzerine Etkileri

Son yıllarda gıda ürünlerinin kalitesinin arttırılması amacıyla minimum işlem tekniklerine verilen önemin giderek arttığı görülmektedir. Bu teknikler içerisinde yer alan elektriksel yöntemlerle ilgili çalışmaların yoğunluk kazandığı dikkat çekmektedir. Özellikle yüksek voltaj elektrik alan, ohmik ısıtma, elektroplazmoliz, dielektrik ısıtma ve infrared ısıtma gibi elektriksel yöntemlerin gıdaların işlenmesinde ısıtma, haşlama ve inaktivasyon gibi amaçlar için alternatif oluşturabileceği üzerinde durulmaktadır. Bu işlemlerin gıdaların kalite özelliklerinin iyileştirilmesi ve verimin arttırılması üzerinde olumlu etkileri olduğu bildirilmektedir.

Anahtar Kelimeler:

elektriksel yöntemler, kalite, gıda

The Effects of Electrical Methods on the Quality of Foods (Turkish with English Abstract)

In recent years, it seems that the importance of the minimally processing technologies increased for the purpose of enhancing the food quality. The studies on the electrical methods, which are the minimal processing techniques, have a greater extent. Especially, pulsed electric field, ohmic heating, electroplasmolysis, dielectric heating and infrared heating were used as the alternative food processing methods such as; heating, blanching, inactivation etc. They have also some effects on the enhancement of the food quality and process yield.

Keywords:

electrical methods, quality, food ,

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