ISIL OLMAYAN YENİ GIDA MUHAFAZA TEKNİKLERİNİN SANAYİ UYGULAMALARI-2

Abstract

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Keywords

• Gıda sanayi, yeni muhafaza teknikleri, tüketici istekleri, yüksek kalite

INDUSTRIAL APPLICATIONS OF NON-THERMAL NOVEL FOOD PRESERVATION TECHNIQUES-2

Abstract

Disadvantages in foods caused by thermal processing and demand for healthy, safe and high qualityfoods by consumers have paved the way for novel food preservation techniques. Pulsed electric field anon-thermal novel technique, can disintegrate the cell membrane of food and microorganisms. Usingthis feature of pulsed electric field facilitates operations such as extraction and drying and providesinactivation of microorganisms in the food industry. Pulsed electrical field has been limitedly used bythe food industry because of high investment and operating costs and uncertainty on process parametersfor specific foods. Ultrasound is another novel technique which has numerous applications in the foodindustry such as extraction, emulsification, homogenization, crystallization, filtration, separation, viscosityalteration, foam inhibition, degassing of liquid foods, cutting and cleaning. Osmotic dehydration isgenerally used as a pre-treatment technique before the main drying process. Current applications ofnon-thermal novel food preservation techniques such as pulsed electric field, ultrasound and osmoticdehydration in the food industry will be covered in this review

Keywords

• Food industry, new preservation techniques, consumer requests, high quality

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