Mutfakta Sıfır Atık Yaklaşımıyla Sirke ve Turşu Üretimi Üzerine Bir Derleme

Year 2024, , 10 - 25, 15.10.2024

Gözde Kutlu

https://doi.org/10.5281/zenodo.13919545

Abstract

Meyve ve sebze atıkları, bozulabilir doğaları ve gıda endüstrisinde karşılaşılan birtakım lojistik zorluklar nedeniyle etkin bir şekilde değerlendirilememekte, bu durum sürdürülebilirlik hedeflerinin gerçekleştirilmesi açısından önemli bir engel teşkil etmektedir. Bu derleme çalışması kapsamında meyve ve sebze atıklarının sıfır atık yaklaşımıyla sirke ve turşu üretiminde değerlendirilme potansiyeli ele alınmıştır. Çalışmanın amacı, gıda israfını azaltmak ve atık yönetimini iyileştirmek amacıyla, meyve ve sebze atıklarının sirke ve turşu üretiminde kullanım potansiyellerini incelemektir. Bu kapsamda, öncelikle, sirkenin tanımı, tarihçesi, üretimi ve çeşitleri hakkında bilgi verilmiş ardından literatürde meyve ve sebze atıklarından sirke üretimine dair genel bir bakış sunulmuş ve örnek reçeteler paylaşılmıştır. Sonrasında turşu üretimiyle ilgili genel bilgiler paylaşılmış ve sebze ve meyve atıklarından elde edilebilecek turşu reçeteleri verilmiştir. Sirke üretimi, atık meyve ve sebzelerin fermantasyon süreciyle değerlendirilmesi ve korunması için etkin bir yöntem sunarken, turşu üretimi de mevsimsel fazlalıkların, pazarlanamayan ürünlerin değerlendirilmesi için önemli bir muhafaza tekniği olarak öne çıkmaktadır. Sonuç olarak, meyve ve sebze atıklarının bu yöntemlerle işlenmesi, hem ekonomik değer yaratmakta hem de gıda israfının azaltılmasına önemli katkılar sağlamaktadır. Artan bilimsel çalışmalar, bu yöntemlerin daha fazla geliştirilmesi ve kontrol edilmesi gerekliliğini vurgulayarak, gelecekte daha sürdürülebilir gıda üretimi için önemli bir adım teşkil etmektedir.

Keywords

Gıda atıkları, Sirke üretimi, Turşu üretimi, Sürdürülebilirlik

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