The Use of Plasma Technologies in Food Industry (Turkish with English Abstract)

Year 2013, Volume: 38 Issue: 3, 183 - 189, 01.06.2013

Filiz Yangılar Pınar Oğuzhan

Abstract

Microbial inactivation modelling is located as an application of food preservation methods for preserved food safety and freshness. Thermal processes used for microbiological safety such as pasteurization, sterilization, drying and condensation are widespread. But, due to overheating in foods are caused loss of flavour, aroma, vitamin and textural structure in foods. Cold sterilization methods have been developed for the purpose of prevention and reduction of microorganisms in foods without spoilage the quality of the food. With this method, products are traded on at ambient temperature and thus both mentioned losses are minimized and freshness and naturality of products can be preserved. Cold plasma technique was emerged as an alternative to according to other the methods of inactivation due to advantages such as less power consumption, adversely affect the organoleptic characteristics of the product and providing a strong sterilization. In this review, the mechanism of cold plasma technique, the general properties, use of areas and the study done on this subject are given information.

Keywords

Sterilization, cold plasma, plasma-surface interaction, etching, food packaging

Plazma Teknolojilerinin Gıda Endüstrisinde Kullanımı

Abstract

Mikrobiyel inaktivasyon gıdanın güvenliğini ve tazeliğini muhafaza etmeye yönelik bir uygulama olarak gıda koruma yöntemleri içinde yer almaktadır. Gıdaların mikrobiyolojik güvenliğini sağlamak için pastörizasyon, sterilizasyon, kurutma ve koyulaştırma gibi ısıl işlemleri kullanılmaktadır. Ancak, gıdalarda meydana gelen aşırı ısınma; aroma, lezzet, vitamin kaybı ve tekstürel yapıda bozukluğa neden olmaktadır. Gıda kalitesini bozmadan gıdalardaki mikroorganizmaları önleme ve azaltma amacıyla soğuk sterilizasyon yöntemleri geliştirilmiştir. Bu yöntemle ürünler ortam sıcaklığında işlem görmekte ve böylece hem bahsedilen kayıplar minimum düzeye inmekte hem de taze ve doğallıkları korunabilmektedir. Soğuk plazma tekniğinin diğer inaktivasyon yöntemlerine göre alternatif uygulama olarak ortaya çıkması; daha az enerji tüketimi, ürünün duyusal özelliklerini olumsuz etkilememesi ve güçlü bir sterilizasyon sağlaması gibi avantajlardan kaynaklanmaktadır. Bu derlemede, soğuk plazma tekniğinin mekanizması, genel özellikleri, kullanım alanları ve bu konu üzerinde yapılan çalışmalar hakkında bilgi verilmiştir.

Keywords

Sterilizasyon, soğuk plazma, plazma-yüzey etkileşimi, yüzeyden kopma, gıda ambalajlama

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