Gıda İşlemede Plazma Teknolojisinin Uygulanması

Sağlıklı yaşama verilen önemin her geçen gün artmasıyla birlikte tüketicilerin çiğ ya da işlenmemiş gıdalara talebi artmaktadır. Ancak mikrobiyolojik kalitenin kontrol altına alınması amacıyla ısıl işlemin dışında alternatif tekniklerin arayışı ön plana çıkmaktadır. Isıl olmayan tekniklerin doğal aroma ve lezzeti koruması, mikrobiyolojik kaliteyi kontrol altına alırken ürünün yapısında herhangi bir değişikliğe neden olmaması gibi faktörler bu alternatif tekniklere teşvik etmektir. Plazma teknolojisi bu alternatif tekniklerden biridir. Maddenin dördüncü hali olarak bilinen plazma teknolojisi, pozitif ve negatif iyonların, serbest radikallerin, elektron ve foton formdaki yüklenmiş partiküllerin ve molekülleri içeren gazın, kısmen iyonize edilmesi olarak bilinmektedir. Plazma genellikle elektrik veya elektriksel boşaltım ya da kuvvetli bir radyasyon etkisi ile oluşur ya da oluşturulur. Plazmalar sıcaklıklarına, ısıl denge durumlarına ve basınçlarına göre sınıflandırılmaktadır. Gıdalarda, kontamine olmuş yüzeylerde, tıbbi aletlerin temizlenmesinde soğuk plazma tekniği kullanılmaktadır. Bu derlemede gıdalar üzerinde uygulanan plazma teknolojisi ve etkileri hakkında bilgi verilmiştir.

Application of Plasma Technology in Food Processing

Consumer demands for raw or unprocessed foods increased due to consumers’ awareness of theimportance of a healthy life. However, searching alternative techniques instead of heat treatment isan important issue for the industry in order to enhance the microbiological quality. Non-thermaltechniques are encouraged because of their effectiveness on the preservation of natural aroma, flavorand microbiological quality without causing any change in the structure of the product. Plasmatechnology is one of these alternative techniques. Plasma technology, known as the fourth state ofmatter, is known as the partial ionization of positive and negative ions, free radicals, charged particlesand molecules in electron and photon form. Plasma is usually forms or formed by electric or electricaldischarge or by a strong radiation effect. Plasma is classified according to its temperature, thermalequilibrium, and pressure. Cold plasma technique is used in foods for contaminated surfaces andcleaning of medical instruments. In this review, plasma technology applied to foods and their effectsare presented.

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