SOĞUK PLAZMA TEKNOLOJİSİNİN GIDA GÜVENLİĞİ ALANINDAKİ POTANSİYEL UYGULAMALARININ ARAŞTIRILMASI

Abstract

Günümüzde sağlıklı gıdaların tüketimine yönelik talep giderek artmaktadır. Her ne kadar bu gıdaların başında meyve, sebzeler ve onlardan yapılan gıdalar gelse de et ve et ürünlerinin de önemi büyük olmaktadır. Ancak bu gıdalardan meydana gelen gıda zehirlenme vakaları bulunmaktadır. Ayrıca pek çok ürünün mikrobiyal yükü sebebinden dolayı ihracatta sorunlar ile karşılaşılmaktadır. Bu ürünlerin mikrobiyal yükünün azaltılması için farklı kimyasallar kullanılmaktadır. Ancak bu kimyasalların bıraktıkları kalıntı sebebi ile pek çok ülkede kullanılmamaktadır. Dolayısıyla farklı yöntemler araştırılıp yeni teknolojiler geliştirilmektedir. Bu teknolojilerden bazıları hidrostatik basınç, ultrases, vurgulu elektrik alan, ışınlama ve vurgulu ışık gibi yöntemlerdir. Bu derlemenin amacı ise bu teknolojilerden biri olan soğuk plazma sisteminin gıdaların sterilizasyonu amacı ile kullanım olanaklarının araştırılmasıdır. Basit bir ifadeyle, soğuk plazma maddenin dördüncü hali olup atmosferik veya düşük basınç koşulları altında üretilen iyonik gaz, polar iyonlar, gaz atomlarından oluşan gaz bileşimi olarak tanımlanabilmektedir. Soğuk plazmanın pek çok avantajı bulunmasının yanı sıra, farklı amaçlar için kullanım olanağı da bulunmaktadır. Yüzey dezenfeksiyonu ve detoksifikasyonun yanı sıra ambalajlı ürünlerin, taze meyve ve sebzelerin, sıvı gıdaların, et ve et ürünlerinin sterilizasyonunda da kullanılmaktadır.

Keywords

• Soğuk plazma
• Isıl olmayan teknoloji
• Gıda güvenliği

INVESTIGATION OF THE POTENTIAL APPLICATIONS OF COLD PLASMA TECHNOLOGY IN FOOD SAFETY

Abstract

Nowadays, the demand for the consumption of healthy foods is increasing day by day. Although fruits, vegetables, and foods made from them come first among these foods, meat and meat products are of great importance. However, there have been reports of food poisoning from such meals. Furthermore, problems are encountered in exports due to the microbial load of many such products. Different chemicals are used to reduce the microbial load of these products. However, due to the residue, these compounds are not utilized in many countries. Therefore, different methods are being investigated, and new technologies are being developed. Hydrostatic pressure, ultrasound, pulsed electric fields, irradiation, and pulsed light are some of these technologies. The purpose of this review is to investigate the possibilities of using the cold plasma system, which is one of these technologies, for the sterilization of foods. In simple terms, cold plasma is the fourth state of matter and is defined as a gaseous composition of ionic gas, polar ions, and gas atoms produced under atmospheric or low-pressure conditions. In addition to the many advantages of cold plasma, it has the possibility of being used for different purposes. Besides surface disinfection and detoxification, it is also used in the sterilization of packaged products, fresh fruits and vegetables, liquid foods, and meat and meat products.

Keywords

• Cold plasma
• non-thermal technology
• food safty
• sterilizaion
• new technology

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