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Vurgulu Elektrik Alan Uygulamasının Süt Teknolojisinde Kullanımı

Year 2013, Volume: 11 Issue: 1, 64 - 68, 01.03.2013

Abstract

Gıdaların besinsel, fonksiyonel ve duyusal özelliklerini riske atmadan mikrobiyal açıdan güvenliğinin ve kalitesinin iyileştirilmesi ihtiyacı, düşük sıcaklıkta yürütülen gıda işleme tekniklerinin dünya çapında artan bir ilgi kazanmasına neden olmuştur. Isıl olmayan işlemler, bozukluk etmeni mikroorganizmalar ve enzimlerin inaktivasyonunu, geleneksel ısıl işlemlere kıyasla, düşük sıcaklık derecesinde ve fazla enerji harcamadan sağlarken aynı zamanda tazeliğin ve besin öğelerinin korunması gibi üstünlükler sunmaktadır. Bu uygulamalardan vurgulu elektrik alan VEA uygulaması, pompalanabilir gıdalar için yeni gelişen bir teknoloji olup, yağsız süt, tam yağlı süt ve yoğurt gibi ürünlerde ısıl işlemlere iyi bir seçenek olabileceği düşünülmektedir

References

  • [1] Calderon-Miranda, M.L., Barbosa-Canovas, G.V., Swanson, B.G., 1999. Inactivation of Listeria innocua in skim milk by pulsed electric fields and nisin. Int J Food Microbiol. 51:19–30.
  • [2] Daniela Bermúdez-Aguirre, D., Yáñez, J.A., Dunne, C.P., Davies, N.M., Barbosa-Cánovas, G.V., 2010. Study of strawberry flavored milk under pulsed electric field processing. Food Res Int. 43: 2201– 2207.
  • [3] Sobrino-López, A., Martín-Belloso, O., 2008. Enhancing the lethal effect of high intensity pulsed electric field in milk by antimicrobial compounds as combined hurdles. J Dairy Sci. 91: 1759−1768.
  • [4] Bendicho, S., Barbosa-Cánovas, G.V., MartínBellosa, O., 2002. Milk processing by high intensity pulsed electric fields. Trends in Food Sci & Technol. 13: 195–204.
  • [5] Craven, H.M., Swiergon, P., Midgely, J.S.Ng., Versteeg, C., Coventry, M.J., Wan, J., 2008. Evaluation of pulsed electric field and minimal heat treatments for inactivation of pseudomonads and enhancement of milk shelf-life. Innovative Food Sci & Emerging Technol. 9: 211–216.
  • [6] Lado, B.H., Yousef, A.E., 2002. Alternative food preservation technologies: efficacy and mechanisms. Microbes and Infections 4: 433-430.
  • [7] Cruz, A.G., Faria, J.A.F., Saad, S.M.I., Bolini, H.M.A,. Ana, A.S.S., Cristianini. M., 2010. High pressure processing and pulsed electric fields: potential use in probiotic dairy foods processing. Trends in Food Science & Technology 21: 483-493.
  • [8] Anonim. 2011. (http://www.fshn.illinois.edu/food_ processing_forum/.../c3_Barbosa_Abstract, Erişim tarihi: 14.05.2012).
  • [9] Qin, B., Barbosa-Cánovas, G.V., Swanson, B.G., Pedrow, P.D., Olsen, R.G., 1998. Inactivating microorganisms using a pulsed electric field continuous treatment system. IEEE Transactions on Industry Applications 34 (1): 43-50.
  • [10] Devlieghere, F., Vermeiren, L., Debevere, J., 2004. New preservation technologies: Possibilities and limitations. Int. Dairy J. 14: 273-285.
  • [11] Onwulata C.I., 2008. Milk Whey Processes: Current and Future Trends. In Whey Processing Functionality and Health Benefits, Edited by Onwulata C.I,, Huth P.J., Wiley-Blackwell Publishing, USA, 400p.
  • [12] Wan, J., Coventry, J., Swiergon, P., Sanguansri, P., Versteeg, C., 2009. Advances in innovative processing technologies for microbial inactivation and enhancement of food safety-pulsed electric field and low temperature plasma. Trends in Food Sci. & Technol. 20: 414-424.
  • [13] Anonim. 2008. http://onlinelibrary.wiley.com/ doi/10.1111/j.17454565.2000.tb00619.x/pdf. (Erişim tarihi: 12.05.2012).
  • [14] Picart, L., Dumay, E., Cheftel, C., 2002. Inactivation of Listeria innocua in dairy fluids by pulsed electric fields: influence of electric parameters and food composition. Innovative Food Sci & Emerging Technol. 3: 357-369.
  • [15] Schilling, S., Alber, T., Toepfl, S., Neidhar, S., Knorr, D., Schieber, A., Carle, R., 2007. Effects of pulsed electric field treatment of apple mash on juice yield and quality attributes of apple juices. Innovative Food Sci & Emerging Technol. 8: 127– 134.
  • [16] Góngora-Nieto, M.M,, Sepulveda, D.R., Pedrow, P., Barbosa- Cánovas, G.V., Swanson BG. 2002. Food processing by pulsed electric fields: Treatment delivery, inactivation level, and regulatory aspects. LWT 5: 375-388.
  • [17] Toepfl, S., Heinz, V., Knorr, D., 2007. High intensity pulsed electric fields applied for food preservation. Chem Eng & Process. 46: 537–546.
  • [18] Corbo, M.R., Bevilacqua, A., Campaniello. D., D’Amato, D., Speranza, B., Sinigaglia. M., 2009. Int J Food Sci & Technol. 44: 223-241.
  • [19] Vega-Mercado, H., Martín-Bellosa, O., Qin, B., Chang, F.J., Góngora-Nieto, M.M., BarbosaCánovas, G.V., Swanson, B.G., 1997. Non-thermal food preservation: Pulsed electric fields. Trends in Food Sci & Technol. 8: 151-157.
  • [20] Martín, O., Quin, B.L., Chang, F.J., BarbosaCánovas, G.V., Swanson, B.G., 1997. Inactivation of Escherichia coli in skim milk by high intensity pulsed electric fields. J Food Process Eng. 20: 317– 336.
  • [21] Pina-Pérez, M.C., Rodrigo, D., Ferrer Bernat, C., Rodrigo Enguidanos, M., Martínez-López, A., 2007. Inactivation of Enterobacter sakazakii by pulsed electric field in buffered peptone water and infant formula milk. Int. Dairy J. 17: 1441–1449.
  • [22] Pina-Pérez, M.C., Silva-Angulo, A.B., Rodrigo, D., Martínez-López, A., 2009. Synergistic effect of pulsed electric fields and CocoanOX 12% on the inactivation kinetics of Bacillus cereus in a mixed beverage of liquid whole egg and skim milk. Int J Food Microbiol, 130: 196–204.
  • [23] Sun, D., 2005. Emerging Technologies for Food Processing. Food Science and Technology International Series. Elsevier Academic Press, USA, 771p.
  • [24] Sepulveda, D.R., Gongora-Nieto, M.M., Guerrero, J.A., Barbosa-Canovas, G.V., 2009. Shelf life of whole milk processed by pulsed electric fields in combination with PEF-generated heat. LWT - Food Sci. & Technol. 42: 735–739.
  • [25] Sepulveda, D.R., Gongora-Nieto, M.M., Guerrero, J.A., Barbosa-Canovas, G.V., 2005. Production of extended-shelf life milk by processing pasteurized milk with pulsed electric fields. J. Food Eng. 67: 81−86
  • [26] Sampedro, F., Geveke, D.J., Fan, X., Zhang, H.Q., 2009. Effect of PEF, HHP and thermal treatment on PME inactivation and volatile compounds concentration of an orange juice–milk based beverage. Innovative Food Sci & Emerging Technol. 10: 463–469.
  • [27] Walkling-Ribeiro, M., Rodríguez-González, O., Jayaram, S., Griffiths, M.W., 2011. Microbial inactivation and shelf life comparison of cold hurdle processing with pulsed electric fields and microfiltration, and conventional thermal pasteurisation in skim milk Int J Food Microbiol. 144: 379–386.
  • [28] Noci, F., Walkling-Ribeiro, M., Cronin, D.A., Morgan, D.J, Lyng, J.G., 2009. Effect of thermosonication, pulsed electric field and their combination on inactivation of Listeria innocua in milk. Int. Dairy J. 19: 30–35.
  • [29] Yeom, H.W., Evrendilek G.A., Jin Z.T., Zhang Q.H., 2004. Processing of yogurt-based products with pulsed electric fields: microbial, sensory and physical evaluations. J. Food Processing and Preservation 28: 161-178.
  • [30] Nguyen, P., Mittal, G.S., 2007. Inactivation of naturally occurring microorganisms in tomato juice using pulsed electric field (PEF) with and without antimicrobials. Chem. Eng. & Proces. 46: 360–365.
  • [31] Yu, L.J., Ngadi, M, Raghavan, G.S.V., 2009. Effect of temperature and pulsed electric field treatment on rennet coagulation properties of milk. J Food Eng. 95: 115-118.
  • [32] Garcia-Amezquita, L.E., Primo-Mora, A.R., Barbosa-Cánovas, G.V., Sepulveda, D.R., 2009. Effect of non thermal technologies on the native size distribution of fat globules in bovine cheesemaking milk. Innovative Food Sci. & Emerging Technol. 10: 491–494

Pulsed Electric Field Application in Dairy Industry

Year 2013, Volume: 11 Issue: 1, 64 - 68, 01.03.2013

Abstract

The increased world-wide interest about innovative processes in the field of low-temperature processing of foods is caused by the need for enhancing microbial food safety and quality without compromising nutritional, functional and sensory characteristics of foods. In comparison to traditional thermal processes, non-thermal processing techniques inactivate enzymes and destroy putrefactive microorganisms, protecting freshness and nutritional characteristics of foods. Application of low temperatures with low energy consumption is another superiority of these emerging techniques. Pulsed electric field PEF is one of these emerging technologies applied for liquid or liquid like foods, and it is an alternative to thermal processes for foods such as skim milk, whole milk and yoghurt

References

  • [1] Calderon-Miranda, M.L., Barbosa-Canovas, G.V., Swanson, B.G., 1999. Inactivation of Listeria innocua in skim milk by pulsed electric fields and nisin. Int J Food Microbiol. 51:19–30.
  • [2] Daniela Bermúdez-Aguirre, D., Yáñez, J.A., Dunne, C.P., Davies, N.M., Barbosa-Cánovas, G.V., 2010. Study of strawberry flavored milk under pulsed electric field processing. Food Res Int. 43: 2201– 2207.
  • [3] Sobrino-López, A., Martín-Belloso, O., 2008. Enhancing the lethal effect of high intensity pulsed electric field in milk by antimicrobial compounds as combined hurdles. J Dairy Sci. 91: 1759−1768.
  • [4] Bendicho, S., Barbosa-Cánovas, G.V., MartínBellosa, O., 2002. Milk processing by high intensity pulsed electric fields. Trends in Food Sci & Technol. 13: 195–204.
  • [5] Craven, H.M., Swiergon, P., Midgely, J.S.Ng., Versteeg, C., Coventry, M.J., Wan, J., 2008. Evaluation of pulsed electric field and minimal heat treatments for inactivation of pseudomonads and enhancement of milk shelf-life. Innovative Food Sci & Emerging Technol. 9: 211–216.
  • [6] Lado, B.H., Yousef, A.E., 2002. Alternative food preservation technologies: efficacy and mechanisms. Microbes and Infections 4: 433-430.
  • [7] Cruz, A.G., Faria, J.A.F., Saad, S.M.I., Bolini, H.M.A,. Ana, A.S.S., Cristianini. M., 2010. High pressure processing and pulsed electric fields: potential use in probiotic dairy foods processing. Trends in Food Science & Technology 21: 483-493.
  • [8] Anonim. 2011. (http://www.fshn.illinois.edu/food_ processing_forum/.../c3_Barbosa_Abstract, Erişim tarihi: 14.05.2012).
  • [9] Qin, B., Barbosa-Cánovas, G.V., Swanson, B.G., Pedrow, P.D., Olsen, R.G., 1998. Inactivating microorganisms using a pulsed electric field continuous treatment system. IEEE Transactions on Industry Applications 34 (1): 43-50.
  • [10] Devlieghere, F., Vermeiren, L., Debevere, J., 2004. New preservation technologies: Possibilities and limitations. Int. Dairy J. 14: 273-285.
  • [11] Onwulata C.I., 2008. Milk Whey Processes: Current and Future Trends. In Whey Processing Functionality and Health Benefits, Edited by Onwulata C.I,, Huth P.J., Wiley-Blackwell Publishing, USA, 400p.
  • [12] Wan, J., Coventry, J., Swiergon, P., Sanguansri, P., Versteeg, C., 2009. Advances in innovative processing technologies for microbial inactivation and enhancement of food safety-pulsed electric field and low temperature plasma. Trends in Food Sci. & Technol. 20: 414-424.
  • [13] Anonim. 2008. http://onlinelibrary.wiley.com/ doi/10.1111/j.17454565.2000.tb00619.x/pdf. (Erişim tarihi: 12.05.2012).
  • [14] Picart, L., Dumay, E., Cheftel, C., 2002. Inactivation of Listeria innocua in dairy fluids by pulsed electric fields: influence of electric parameters and food composition. Innovative Food Sci & Emerging Technol. 3: 357-369.
  • [15] Schilling, S., Alber, T., Toepfl, S., Neidhar, S., Knorr, D., Schieber, A., Carle, R., 2007. Effects of pulsed electric field treatment of apple mash on juice yield and quality attributes of apple juices. Innovative Food Sci & Emerging Technol. 8: 127– 134.
  • [16] Góngora-Nieto, M.M,, Sepulveda, D.R., Pedrow, P., Barbosa- Cánovas, G.V., Swanson BG. 2002. Food processing by pulsed electric fields: Treatment delivery, inactivation level, and regulatory aspects. LWT 5: 375-388.
  • [17] Toepfl, S., Heinz, V., Knorr, D., 2007. High intensity pulsed electric fields applied for food preservation. Chem Eng & Process. 46: 537–546.
  • [18] Corbo, M.R., Bevilacqua, A., Campaniello. D., D’Amato, D., Speranza, B., Sinigaglia. M., 2009. Int J Food Sci & Technol. 44: 223-241.
  • [19] Vega-Mercado, H., Martín-Bellosa, O., Qin, B., Chang, F.J., Góngora-Nieto, M.M., BarbosaCánovas, G.V., Swanson, B.G., 1997. Non-thermal food preservation: Pulsed electric fields. Trends in Food Sci & Technol. 8: 151-157.
  • [20] Martín, O., Quin, B.L., Chang, F.J., BarbosaCánovas, G.V., Swanson, B.G., 1997. Inactivation of Escherichia coli in skim milk by high intensity pulsed electric fields. J Food Process Eng. 20: 317– 336.
  • [21] Pina-Pérez, M.C., Rodrigo, D., Ferrer Bernat, C., Rodrigo Enguidanos, M., Martínez-López, A., 2007. Inactivation of Enterobacter sakazakii by pulsed electric field in buffered peptone water and infant formula milk. Int. Dairy J. 17: 1441–1449.
  • [22] Pina-Pérez, M.C., Silva-Angulo, A.B., Rodrigo, D., Martínez-López, A., 2009. Synergistic effect of pulsed electric fields and CocoanOX 12% on the inactivation kinetics of Bacillus cereus in a mixed beverage of liquid whole egg and skim milk. Int J Food Microbiol, 130: 196–204.
  • [23] Sun, D., 2005. Emerging Technologies for Food Processing. Food Science and Technology International Series. Elsevier Academic Press, USA, 771p.
  • [24] Sepulveda, D.R., Gongora-Nieto, M.M., Guerrero, J.A., Barbosa-Canovas, G.V., 2009. Shelf life of whole milk processed by pulsed electric fields in combination with PEF-generated heat. LWT - Food Sci. & Technol. 42: 735–739.
  • [25] Sepulveda, D.R., Gongora-Nieto, M.M., Guerrero, J.A., Barbosa-Canovas, G.V., 2005. Production of extended-shelf life milk by processing pasteurized milk with pulsed electric fields. J. Food Eng. 67: 81−86
  • [26] Sampedro, F., Geveke, D.J., Fan, X., Zhang, H.Q., 2009. Effect of PEF, HHP and thermal treatment on PME inactivation and volatile compounds concentration of an orange juice–milk based beverage. Innovative Food Sci & Emerging Technol. 10: 463–469.
  • [27] Walkling-Ribeiro, M., Rodríguez-González, O., Jayaram, S., Griffiths, M.W., 2011. Microbial inactivation and shelf life comparison of cold hurdle processing with pulsed electric fields and microfiltration, and conventional thermal pasteurisation in skim milk Int J Food Microbiol. 144: 379–386.
  • [28] Noci, F., Walkling-Ribeiro, M., Cronin, D.A., Morgan, D.J, Lyng, J.G., 2009. Effect of thermosonication, pulsed electric field and their combination on inactivation of Listeria innocua in milk. Int. Dairy J. 19: 30–35.
  • [29] Yeom, H.W., Evrendilek G.A., Jin Z.T., Zhang Q.H., 2004. Processing of yogurt-based products with pulsed electric fields: microbial, sensory and physical evaluations. J. Food Processing and Preservation 28: 161-178.
  • [30] Nguyen, P., Mittal, G.S., 2007. Inactivation of naturally occurring microorganisms in tomato juice using pulsed electric field (PEF) with and without antimicrobials. Chem. Eng. & Proces. 46: 360–365.
  • [31] Yu, L.J., Ngadi, M, Raghavan, G.S.V., 2009. Effect of temperature and pulsed electric field treatment on rennet coagulation properties of milk. J Food Eng. 95: 115-118.
  • [32] Garcia-Amezquita, L.E., Primo-Mora, A.R., Barbosa-Cánovas, G.V., Sepulveda, D.R., 2009. Effect of non thermal technologies on the native size distribution of fat globules in bovine cheesemaking milk. Innovative Food Sci. & Emerging Technol. 10: 491–494
There are 32 citations in total.

Details

Primary Language Turkish
Journal Section Research Article
Authors

Elif Ayşe Anlı This is me

Asuman Gürsel Kıral This is me

Publication Date March 1, 2013
Published in Issue Year 2013 Volume: 11 Issue: 1

Cite

APA Anlı, E. A., & Kıral, A. G. (2013). Vurgulu Elektrik Alan Uygulamasının Süt Teknolojisinde Kullanımı. Akademik Gıda, 11(1), 64-68. https://doi.org/10.1111/j.17454565.2000.tb00619.x/pdf. (Erişim
AMA Anlı EA, Kıral AG. Vurgulu Elektrik Alan Uygulamasının Süt Teknolojisinde Kullanımı. Akademik Gıda. March 2013;11(1):64-68. doi:10.1111/j.17454565.2000.tb00619.x/pdf. (Erişim
Chicago Anlı, Elif Ayşe, and Asuman Gürsel Kıral. “Vurgulu Elektrik Alan Uygulamasının Süt Teknolojisinde Kullanımı”. Akademik Gıda 11, no. 1 (March 2013): 64-68. https://doi.org/10.1111/j.17454565.2000.tb00619.x/pdf. (Erişim.
EndNote Anlı EA, Kıral AG (March 1, 2013) Vurgulu Elektrik Alan Uygulamasının Süt Teknolojisinde Kullanımı. Akademik Gıda 11 1 64–68.
IEEE E. A. Anlı and A. G. Kıral, “Vurgulu Elektrik Alan Uygulamasının Süt Teknolojisinde Kullanımı”, Akademik Gıda, vol. 11, no. 1, pp. 64–68, 2013, doi: 10.1111/j.17454565.2000.tb00619.x/pdf. (Erişim.
ISNAD Anlı, Elif Ayşe - Kıral, Asuman Gürsel. “Vurgulu Elektrik Alan Uygulamasının Süt Teknolojisinde Kullanımı”. Akademik Gıda 11/1 (March 2013), 64-68. https://doi.org/10.1111/j.17454565.2000.tb00619.x/pdf. (Erişim.
JAMA Anlı EA, Kıral AG. Vurgulu Elektrik Alan Uygulamasının Süt Teknolojisinde Kullanımı. Akademik Gıda. 2013;11:64–68.
MLA Anlı, Elif Ayşe and Asuman Gürsel Kıral. “Vurgulu Elektrik Alan Uygulamasının Süt Teknolojisinde Kullanımı”. Akademik Gıda, vol. 11, no. 1, 2013, pp. 64-68, doi:10.1111/j.17454565.2000.tb00619.x/pdf. (Erişim.
Vancouver Anlı EA, Kıral AG. Vurgulu Elektrik Alan Uygulamasının Süt Teknolojisinde Kullanımı. Akademik Gıda. 2013;11(1):64-8.

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