GIDALARDA HIZLANDIRILMIŞ RAF ÖMRÜ TESTLERİ

Year 2020, , 109 - 124, 31.01.2020

İnci Doğan , Rozerin Aydın

https://doi.org/10.18036/estubtdc.680044

Abstract

Bilinçli tüketicilerin besinsel ve duyusal kalitesi yüksek uzun ömürlü gıdalara taleplerinin artması ve üretim-tüketim zincirinde kalitenin mümkün olan en yüksek seviyede korunması beklentisi gıda endüstrisini raf ömrü ve hızlandırılmış testler üzerindeki çalışmalara yönlendirmiştir. Raf ömrü işlenmiş ürünün önceden belirlenmiş mikrobiyel, besinsel, tekstürel, duyusal özellikleri ve tüketici beğenisini koruduğu depolama süresi olarak tanımlanabilir. İşlenmiş gıdalar taze halleri ile kıyaslandığında daha uzun raf ömrüne sahiptir ve bu yüzden standart depolama koşullarında raf ömrü testleri uzun zaman gerektirmektedir. Bu nedenle son yıllarda gıdaların kontrollü ve ağırlaştırılmış depolama koşullarındaki bozunma oranlarının ve kalite parametrelerindeki değişimlerin daha hızlı ve kolay belirlenmesi için hızlandırılmış raf ömrü testleri kullanılmaktadır. Çalışma raf ömrü, hızlandırılmış raf ömrü testleri ve raf ömrü tahmininde kullanılacak reaksiyon kinetiği yaklaşımlı matematiksel modelleri açıklayarak son yıllarda hızlandırılmış raf ömrü testleriyle ilgili seçilmiş çalışmaları özetlemeyi amaçlamaktadır.

Keywords

Raf ömrü, Hızlandırılmış testler, Reaksiyon derecesi, Hız sabiti, Arrhenius eşitliği

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