Recep GÜNEŞ, Şefik KURULTAY, Ümit GEÇGEL

VURGULU ELEKTRİK ALAN TEKNİĞİNİN NATÜREL ZEYTİNYAĞININ ÜRETİM VERİMİ İLE KİMYASAL VE DUYUSAL ÖZELLİKLERİ ÜZERİNE ETKİSİNİN DEĞERLENDİRİLMESİ

Zeytin ağacının meyvesinden hiçbir saflaştırma (rafinasyon) işlemine tabi olmadan sadece mekanik veya diğer fiziksel yöntemlerle elde edilen natürel (doğal) zeytinyağının (Virgin olive oil, VOO) üretim süreci son yıllarda stabil kalmıştır. Günümüzde ise, kaliteli natürel zeytinyağlarının endüstriyel anlamda üretilebilmesi için geleneksel kesikli üretimin, sürekli üretim sistemine dönüştürülmesi ve üretim kapasitelerinin iyileştirilmesi için gelişmiş makinelerin tasarlanması ve oluşturulması amaçlanmaktadır. Bu bakımdan, gıda ürünlerinin işlenmesinde keşfedilen yeni teknolojilerden biri olan vurgulu elektrik alan (Pulsed electric field, PEF) uygulaması, birçok gıdanın işlenmesinde başarılı bir şekilde uygulanabildiği gibi natürel zeytinyağının üretiminde de verimi arttırmak ve aynı zamanda yüksek kalitede son ürün elde etmek için önerilmektedir. Bu derlemede, PEF işleminin temel prensipleri ile bu tekniğin zeytinyağının üretim verimine etkisi ve son ürünün kalitesi üzerindeki rolünün ortaya konması amaçlanmıştır.

Anahtar Kelimeler:

Natürel zeytinyağı, vurgulu elektrik alan, yağ verimi

EVALUATION OF EFFECT OF PULSED ELECTRIC FIELD TECHNIQUE ON PRODUCTION YIELD, CHEMICAL AND SENSORY PROPERTIES OF VIRGIN OLIVE OIL

The production process of virgin olive oil (VOO), obtained only by mechanical or other physical methods without any purification (refining) treatment from the fruit of the olive tree, has not been changed for a long time. Today, in order to ensure the industrial production of high quality virgin olive oil, it is aimed to transform the traditional batch production system into a continuous operation and design advanced machines for the improvement of the production capacities. In this respect, pulsed electric field (PEF) which is one of the new technologies discovered as novel food processing, has been successfully applied in the processing of many foodstuffs and is also proposed to increase production yield and quality of the virgin olive oil. In this review, it is aimed to explain the basic principles of the PEF and the effect of this technique on the production yield of the olive oil and the quality of the final product.

Keywords:

Virgin olive oil, pulsed electric field, oil yield,

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