Toplu Beslenme Sistemlerinde Farklı Bir Yaklaşım: Engeller Teknolojisi

Year 2020, Volume: 34 Issue: 2, 385 - 395, 01.12.2020

Fatma Gül

Abstract

Besin kaynaklı oluşan biyolojik, kimyasal ve fiziksel tehlikeler hem tüketici sağlığını hem de üretici ekonomisini olumsuz yönde etkilemektedir. Besinlerde oluşan bu tehlikeleri ortadan kaldırmak ve besin güvenliğini sağlamak için çeşitli yöntemler kullanılmaktadır. Pişir-soğut, pişir-dondur, vakumlu paketleme ve engeller teknolojisi kullanılan yöntemlerden bazılarıdır. Son zamanlarda kullanımı yaygın hale gelen engeller teknolojisinde besinlerin mikrobiyolojik, duyusal ve besleyici kalitesi korunarak raf ömrünün uzatılması ve güvenilir besin elde edilmesi amaçlanmaktadır. Yaygın olarak kullanılan engel teknolojileri arasında ısıl işlem, su aktivitesi (aw), asitlik, redoks potansiyeli, koruyucular (nitrit, sülfit, sorbat vb.) gibi uygulamalar yer almaktadır. Engeller teknolojisi kapsamında kullanılan uygulamalar ikili veya daha fazla sayıda kombine edilerek de kullanılabilmektedir. Diğer bir deyişle, engeller teknolojisi aslında besin koruma yöntemlerinin bir birleşimidir ve toplu beslenme sistemleri için de oldukça önemli bir uygulama alanıdır.

Keywords

Engeller teknolojisi, Yeni üretim sistemleri, Besin güvenliği, Toplu beslenme sistemleri

Supporting Institution

Yok

Project Number

Yok

A Different Approach in Foodservice Systems: Hurdle Technology

Abstract

Food-borne occurring biological, chemical and physical hazards adversely affect both consumer health and producer economies. Various methods are used to eliminate these dangers in food and ensure food safety. Cook-chill, cook-freeze, sous-vide, and hurdle technology are some of the methods used. In the hurdle technology, which has become widespread recently, it is aimed to extend the shelf life and maintain reliable food by preserving the microbiological, sensory and nutritive quality of the nutrients. Commonly used hurdles technologies include such as temperature, water activity (aw), acidity, redox potential, preservatives (nitrite, sulfide, sorbate, etc.). Methods used within the scope of the hurdle technology can also be used in combination with two or more. In other words, hurdle technology is a combination of food protection methods and is a very important method for foodservice systems.

Keywords

Hurdle technology, New production systems, Food safety, Foodservice systems

Project Number

Yok

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