VURGULU ELEKTRİK ALAN TEKNİĞİNİN NATÜREL ZEYTİNYAĞININ ÜRETİM VERİMİ İLE KİMYASAL VE DUYUSAL ÖZELLİKLERİ ÜZERİNE ETKİSİNİN DEĞERLENDİRİLMESİ

Year 2019, , 10 - 21, 15.02.2019

Recep Güneş , Şefik Kurultay Ümit Geçgel

https://doi.org/10.15237/gida.GD18097

Abstract

Zeytin ağacının meyvesinden hiçbir saflaştırma
(rafinasyon) işlemine tabi olmadan sadece mekanik veya diğer fiziksel
yöntemlerle elde edilen natürel (doğal) zeytinyağının (Virgin olive
oil, VOO) üretim süreci son yıllarda stabil kalmıştır. Günümüzde ise, kaliteli
natürel zeytinyağlarının endüstriyel anlamda üretilebilmesi için geleneksel
kesikli üretimin, sürekli üretim sistemine dönüştürülmesi ve üretim
kapasitelerinin iyileştirilmesi için gelişmiş makinelerin tasarlanması ve
oluşturulması amaçlanmaktadır. Bu bakımdan, gıda ürünlerinin işlenmesinde
keşfedilen yeni teknolojilerden biri olan vurgulu elektrik alan (Pulsed
electric field, PEF) uygulaması, birçok gıdanın işlenmesinde başarılı bir
şekilde uygulanabildiği gibi natürel zeytinyağının üretiminde de verimi
arttırmak ve aynı zamanda yüksek kalitede son ürün elde etmek için
önerilmektedir. Bu derlemede, PEF işleminin temel prensipleri ile bu tekniğin
zeytinyağının üretim verimine etkisi ve son ürünün kalitesi üzerindeki rolünün
ortaya konması amaçlanmıştır.

Keywords

Natürel zeytinyağı, vurgulu elektrik alan, yağ verimi

EVALUATION OF EFFECT OF PULSED ELECTRIC FIELD TECHNIQUE ON PRODUCTION YIELD, CHEMICAL AND SENSORY PROPERTIES OF VIRGIN OLIVE OIL

Abstract

The production process of virgin olive oil (VOO),
obtained only by mechanical or other physical methods without any purification
(refining) treatment from the fruit of the olive tree, has not been changed for
a long time. Today, in order to ensure the industrial production of high quality
virgin olive oil, it is aimed to transform the traditional batch production
system into a continuous operation and design advanced machines for the
improvement of the production capacities. In this respect, pulsed electric
field (PEF) which is one of the new technologies discovered as novel food
processing, has been successfully applied in the processing of many foodstuffs
and is also proposed to increase production yield and quality of the virgin
olive oil. In this review, it is aimed to explain the basic principles of the
PEF and the effect of this technique on the production yield of the olive oil
and the quality of the final product.

Keywords

Virgin olive oil, pulsed electric field, oil yield

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