Yüksek Hidrostatik Basınç ve Ultrasonun Gıda Koruma Yöntemi Olarak Kullanımı

Gıda endüstrisinde ısıl olmayan işlemlerin uygulanması sadece gıdaların raf ömrünün artırılması amacıyla değil, aynı zamanda; güvenilir, besinsel ve duyusal açıdan daha kaliteli gıdaların üretilebilmesine olanak sağlamaktadır. Günümüzde meyve ve sebze işleme sanayinde geleneksel ısıtma uygulamalarına alternatif olabilecek yeni teknikler üzerine yapılan çalışmalar artmaktadır. Bu alanda üzerinde çalışılan yeni teknolojilere, yüksek hidrostatik basınç ve ultrason uygulamaları örnek verilebilir. Meyve ve sebze işleme sanayinde kullanılan geleneksel ısıtma teknikleriyle elde edilen ürünlerde besin kayıplarının yanında duyusal kayıplar da görülmektedir. Bu yeni teknolojilerin kullanımı ile üretilen ürünler, geleneksel ısıtma uygulanarak üretilen ürünlere göre daha besleyici ve daha yüksek duyusal kalitede olmaları nedeniyle tercih edilmektedir. Bu derlemede, geleneksel gıda işleme yöntemlerine alternatif olarak meyve ve sebze işleme sanayinde kullanılan yüksek hidrostatik basınç ve ultrason, tekniklerinin temel özellikleri, mikroorganizma ve enzim inaktivasyonu üzerine etkileri ile meyve ve sebze işleme sanayindeki kullanımı açıklanmıştır.

The Usage of High Hydrostatic Pressure and Ultrasound As a Food Preservation Method

The application of non-thermal processes in the food industry is not only aimed for increasing shelf life of food but also producing reliable and better quality food in view of nutritional and sensorial aspects. Nowadays, studies on new techniques which can be an alternative to traditional heating applications in fruit and vegetable processing industry are increased. High hydrostatic pressure and ultrasound applications could be given as an example to these new technologies. Because of some nutritional and sensorial losses are determined in traditionally heated products, novel products obtained from high hydrostatic pressure and ultrasound are preferred due to their higher nutritional and sensorial qualities. In this review, basic properties of high hydrostatic pressure and ultrasound techniques and their effects on microorganisms and enzyme inactivation and also their use in fruit and vegetable processing industry were explained.

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