Gıda Sanayinde Yüksek Basınç Uygulamalarındaki Besin Kayıpları

Year 2013, Volume: 16 Issue: 4, 36 - 43, 17.04.2014

Elif Sezer , Ahmet İnanç

Abstract

Özet: Yüksek basınç teknolojileri günümüzde hızlı bir şekilde yükselişe geçen, ısıl işleme iyi bir alternatif olarak görülen bir gıda işleme tekniğidir. Yüksek basınç uygulamalarıyla ilgili araştırmalar özellikle son yüzyılda giderek önem kazanmıştır. Gıdalarda daha çok süt, et ve meyve-sebze ürünlerine uygulanmaktadır. Yüksek basıncın mikrobiyal gelişimi engellemesinin yanı sıra gıdada yapı, tekstür, aroma ve besin maddeleri bakımından en az değişikliğe neden olması beklenmektedir. Uygulanacak basınç, sıcaklık ve süre parametreleri üzerine yapılan araştırmalarda mikrobiyal inaktivasyon ve besin değerlerindeki kayıplar değerlendirilerek uygun değerlerin belirlenmesine çalışılmaktadır. Çalışmamızda yüksek basınç uygulamalarında gıdalarda görülen besin kayıpları ile ilgili yapılmış çalışmalar yer almaktadır. Yapılmış araştırmalar yüksek basınç uygulamalarının besin maddelerinin korunması açısından olumlu bir uygulama olduğunu ortaya koymaktadır.

Anahtar Kelimeler: Yüksek Basınç, Besin bileşenleri, Gıda

 

Nutritional Losses in High Pressure Processing of Foods

 

Abstract: High pressure technologies nowadays is through in a rapid rise and seen as a good alternative to heat treatments. Researches on high pressure applications have become increasingly important, especially in the last century. High pressure is mostly applied on dairy, meat and fruit-vegetable products. As well as preventing microbial growth, high pressure is expected to cause a change in at least of structure, texture, flavor and nutrients. In researches on application pressure, temperature and time parameters, for trying to determine the proper values, microbial inactivation and nutritional value losses has been evaluated. In our study, researches related to nutritional value losses as a result of high pressure applications are included. The researches on the application of high pressure applications reveal that there is a favorable practice in terms of the protection of nutrients.

Key Words: High pressure, Nutrients, Food

Keywords

High pressure, Nutrients, Food

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