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PRACTICABILITY OF PEF PROCESS IN DAIRY PRODUCTS

Year 2013, Volume: 1 Issue: 1, 73 - 85, 01.05.2013

Abstract

The main aim of food process is to control microorganism in dairy products in
terms of product safe and quality. Thermal processes for microbiological safety
such as pasteurization, sterilisation, exsiccating and enriching are widespread.
But because of heat heat processing in foods (aroma, taste, vitamin loss,
damage in texturel structure) some negatiations are observed. These problems
allow for using and improving of new applications. Besides thermal process
application, pulse electric field (PEF) method, one of the electromagnetic
technologies, was developed. Compared with the traditional applications, it is a
possible method that can be used in dairy products, because of its need of less
energy and being efficient in terms of time. In our rewiev, pulse electric field
(PEF) method used in the reduction of microorganisms in dairy products and
their protection discussed; also it was emphasized that with this method it is
possible to produce more safe and qualified food productions.

References

  • References
  • [1] Özcan T and Kurtuldu O, Sütün Raf Ömrünün Uzatılmasında Alternatif Yöntemler. U. Ü. Ziraat Fakültesi Dergisi, 25 (1) (2011), pp. 119-129.
  • [2] Amiali M, Ngadi MO, Smith JP, Raghavan GSV, Synergistic effect of temperature and pulsed electric field on inactivation of Escheria coli O157:H7 and Salmonella enteriditis in liquid egg yolk. J. Food Eng., 79 (2) (2007), pp. 689-694.
  • [3] Gerlach D, Alleborn N, Baars A, Delgado A, Moritz J, Knorr D, Numerical simulations of pulsed electric fields for food preservation: a review. Innovat. Food Sci. Emerg. Technol, 9 (4) (2008), pp. 408-417.
  • [4] Riener J, Noci F, Cronin D, Morgan D, Lyng J, Combined effect of temperature and pulsed electric fields o pectin methyl esterase inactivation in red grapefruit juice (Citrus paradisi) Eur. Food Res. Technol. 228 (2009): 373-379.
  • [5] Saldana G, Puertolas E, Monfort S, Raso J, Alvarez I, Defining treatment conditions for pulsed electric field pasteurization of apple juice. Inter J. Food Microbiol, 151 (1) (2011), pp. 29-35.
  • [6] Huang K, Tian H, Gai L, Wang J, A review of kinetic models for inactivating microorganisms and enzymes by pulsed electric field processing. J. Food Eng, 111 (2012): 191-207.
  • [7] Alvarez I, Raso J, Palop A, Sala FJ, Influence of different factors on the inactivation of Salmonella senftenberg by pulsed electric fields. Inter J. Food Microbiol, 55 (2000): 143-146.
  • [8] Temiz H, Tarakcı Z and Aykut U, Süt ve Ürünlerinde Mikroorganizmaları Azaltmada Alternatif Yöntemler. Türkiye 10. Gıda Kongresi, Mayıs 21-23, 2008, Erzurum-Türkiye.
  • [9] Toepfl S, V Heinz, D Knorr, High intensity pulsed electric fields applied for food preservation. Chemical Engineering and Processingl. 46 (6) (2007), pp. 537-546.
  • [10] Qin B, Zhang Q, Barbosa-Cánovas GV, Swanson B, Pedrow P, Pulsed electric field treatment chamber design for liquid food pasteurization using a finite element method. Transactions of the ASAE, 38 (2) (1995), pp. 557-565.
  • [11] Jeyamkondan S, Jayas DS, Holley RA, Pulsed electric field processing of foods: A review. J. Food Prot, 62 (1999): 1088-1096.
  • [12] Karadag A, Omeroglu PY and Saner S, 2008. Gıda muhafazasında yeni teknolojilerin kullanımı. http://www.ggd.org.tr/icerik.php?id=168 (Erişim tarihi 21.11.2012).
  • [13] Hulsheger H, Pottel J, Niemann E, Killing of bacteria with electric pulses of high fields strength. Radiation and Environment Biophysics 20 (1) (1981), pp. 53-65.
  • [14] Jayaram S, Castle G, Margaritis A, Effects of high electric field pulses on Lactobacillus brevis at elevated temperatures. IEEE Industrial Application Society 40 (11) (1991), pp. 674-681.
  • [15] Jayaram S, Castle GSP, Margaritis A, Kinetics of sterilization of Lactobacillus brevis cells by the application of high voltage pulses. Biotechnology and Bioengineering 4 (11) (1992), pp. 1412-1420.
  • [16] Zhang Q, Monsalve-González A, Barbosa-Cánovas G, Swanson B, Inactivation of E. coli and S. cerevisiae by pulsed electric fields under controlled temperature conditions. Transactions of the ASAE 37 (2) (1994), pp. 581-587.
  • [17] Sepulveda DR, Guerrero JA, Barbosa-Cánovas GV, Influence of electric density on the bactericidal effectiveness of pulsed electric field treatments. J. Food Eng, 76 (2006): 656-663.
  • [18] Evrendilek GA, Zhang QH, Richter ER, Application of pulsed electric fields to skim milk inoculated with Staphylococcus aureus. Biosystem Engineering, 87 (2) (2004), pp. 137-144.
  • [19] Kavas G, Kavas N, Gönç S and Kınık Ö, Süt teknolojisinde pulse elektrik alan uygulamaları. Gıda Mühendisliği 5. Kongresi, Kasım 8-10, 2007, Ankara-Türkiye.
  • [20] Ngadi MO, Gachovska TK, Simpson MV, Raghavan GSV, Pulsed electric field treatment of carrots before drying and rehydration. J. Sci. Food Agric, 89 (2009): 2372-2376.
  • [21] Wesierska E, Trziska T, Evaluation of the use of pulsed electrical field as a factor with antimicrobial activity. J. Food Eng, 78 (2007): 1320–1325.
  • [22] Mittal GS, Griffiths MW, Pulsed Electric Field Processing of Liquid Foods and Beverages. Emer. Technol. Food Process, ed: Sun, D.W., Vol: 1, Elsevier- Academic Press, Italy, pp: 99-139, 2005.
  • [23] Eroglu E, Yıldız H, Gıdaların Ozmotik Kurutulmasında Uygulanan Yeni Tekniklerin Enerji Verimliliği Bakımından Değerlendirilmesi. Electronic Journal of Food Technologies Vol:6 (2) (2011), pp. 41-48.
  • [24] Sagdıc O, Ekici L and Yetim H, Gıdaların muhafazasında yeni mikrobiyal inaktivasyon metotları. Türkiye 10. Gıda Kongresi, Mayıs 21-23, 2008, Erzurum-Türkiye.
  • [25] Alanyalı FS, Sarıözlü NY, Güven A, Kıvanç M, Yılmaz, M, Demirel R, Güven K and Mutlu MB. Gıda Muhafaza. Anadolu Üniversitesi Web-Ofset Tesisleri, Eskişehir, pp. 106-107, 2009.
  • [26] Singh RP. Technical elements of new and emerging non-thermal food Technologies, http: Erişim tarihi: 20 Şubat 2013.
  • [27] Walking-Ribiero M, Noci F, Cronin DA, Lyng JG, Morgan DJ, Antimicrobial effect and shelf-life extension by combined thermal and pulsed electric field treatment of milk. Journal of Applied Microbiology, 106 (2009): 241-248.
  • [28] Craven HM, Swiergon P, Ng S, Midgely J, Versteeg C, Coventry MJ, Wan J, Evaluation of pulsed electric field and minimal heat treatments for inactivation of Pseudomonads and enhancement of milk shelf-life. Innovat. Food Sci. Emerg. Technol 9 (2) (2008), pp. 211-216.
  • [29] Walking-Ribiero M, Noci F, Cronin DA, Lyng JG, Morgan DJ, Inactivation of Escheria coli in a tropical fruit smoothie by a combination of heat and pulsed electric fields. J. Food Sci, 73 (8) (2008), pp. 395-399.
  • [30] Kelly AL, Zeece M, Applications of novel technologies in processing of functional foods. Austrilian J. Dairy Technol, 64 (1) (2009), pp. 12-16.
  • [31] Cruz AG, Faria JAF, Saad SMI, Bolini HMA, Ana ASS, Cristianini M, High pressure processing and pulsed electric fields: potential use in probiotic dairy foods processing. Trends in Food Sci. and Technol, 21: (2010), 483-493.
  • [32] Zhang Q, Qin B, Barbosa-Cánovas GV, Swanson BG, Inactivation of E.coli for food pasteurization by high-strenght pulsed electric fields. J. Food Process. Preserv, 19 (1995): 103-118.
  • [33] Bermúdez-Aguirre D, Yáñez JA, Patrick Dunne C, Davies NM, Barbosa-Cánovas GV, Study of strawberry flavored milk under pulsed electric field processing. Food Research International, 43 (2010): 2201-2207.
  • [34] Michalac S, Alvarez V, Ji T, Zhang QH, Inactivation of selected microorganisms and properties of pulsed electric field processed milk. J. Food Process. Preserv, 27 (2003): 137-151.
  • [35] Devlieghere F, Vermeiren L, Debevere J, New preservation technologies: Possibilities and limitations. Int. Dairy J, 14 (2004): 273-285.
  • [36] Fernández-Molina JJ, Bermúdez-Aguirre D, Altunakar B, Swanson BG, Barbosa-Cánovas GV, Inactivation of Listeria innocua and Pseudomonas fluorescens by pulsed electric fields in skim milk: Energy requirements. J. Food Process Eng, 29 (6) (2006), pp. 561-573.
  • [37] Sepulveda DR, Gongora-Nieto MM, Guerrero- Beltrán JA, Barbosa- Cánovas GV, Extension of milk shelf-life by a hurdle combination of pulsed electric fields and a mild thermal treatment. Institute of Food Technologists, Annual Meeting, Book of Abstracts, 2003.
  • [38] Jaeger H, Schulz A, Kapetkov N, Knorr D, Protective effect of milk constituents and sublethal injuries limiting process effectiveness during PEF inactivation of Lb. rhamnosus. Inter. J. Food Microbiol, 134: 154-161, 2009.
  • [39] Guerrero-Beltran JA, Sepulveda DR, Gongora-Nieto MM, Swanson B, Barbosa-Canovas GV, Milk thermization by pulsed electric fields (PEF) and electrically induced heat. J. Food Eng, 100 (2010): 56-60.
  • [40] Sepulveda DR, Go´ngora-Nieto MM, Guerrero JA, Barbosa-Ca´novas GV, Shelf life of whole milk processed by pulsed electric fields in combination with PEF-generated heat. LWT-Food Science and Technology 42 (2009): 735-739.
  • [41] Yu LJ, Ngadi M, Raghavan GSM, Effect of temperature and pulsed electric field treatment on rennet coagulation properties of milk. J. Food Eng, 95 (2009): 115-118.

PEF İŞLEMİNİN SÜT VE SÜT ÜRÜNLERİNDE UYGULANABİLİRLİĞİ

Year 2013, Volume: 1 Issue: 1, 73 - 85, 01.05.2013

Abstract

Süt ve süt ürünlerinde mikroorganizmalar ile bunların kontrol altına alınması ürün güvenliği ve kalitesini artırmaya yönelik olarak gıda işlemenin temel amacını oluşturmaktadır. Gıdaların mikrobiyolojik güvenliğini sağlamak amacıyla; pastörizasyon, sterilizasyon, kurutma ve koyulaştırma gibi ısıl işlemlerin kullanımı oldukça yaygındır. Ancak gıdalarda ısı işleminin neden olduğu bazı olumsuzluklar (aroma, lezzet, vitamin kaybı, tekstürel yapıda bozukluk) gözlenebilmektedir. Bu problemler yeni uygulamaların geliştirilmesine ve kullanılmasına fırsat vermiştir. Isıl işlem uygulamasına ilaveten elektromanyetik teknolojilerden biri olan vurgulu elektrik alan (PEF) yöntemi geliştirilmiştir. Geleneksel uygulamalarla karşılaştırıldığında daha az enerjiye ihtiyaç duyması ve zaman açısından verimli olmasından dolayı süt ve süt ürünlerinin üretiminde kullanılması mümkün bir yöntemdir. Bu derlemede, süt ve süt ürünlerinde mikroorganizmaların azaltılması ve böylece bu ürünlerin muhafazasının sağlanması için uygulanan işlemlerden, vurgulu elektrik alan (PEF) yöntemi ile mikrobiyolojik açıdan daha güvenilir ve daha kaliteli gıda üretiminin mümkün olabileceği vurgulanmaktadır

References

  • References
  • [1] Özcan T and Kurtuldu O, Sütün Raf Ömrünün Uzatılmasında Alternatif Yöntemler. U. Ü. Ziraat Fakültesi Dergisi, 25 (1) (2011), pp. 119-129.
  • [2] Amiali M, Ngadi MO, Smith JP, Raghavan GSV, Synergistic effect of temperature and pulsed electric field on inactivation of Escheria coli O157:H7 and Salmonella enteriditis in liquid egg yolk. J. Food Eng., 79 (2) (2007), pp. 689-694.
  • [3] Gerlach D, Alleborn N, Baars A, Delgado A, Moritz J, Knorr D, Numerical simulations of pulsed electric fields for food preservation: a review. Innovat. Food Sci. Emerg. Technol, 9 (4) (2008), pp. 408-417.
  • [4] Riener J, Noci F, Cronin D, Morgan D, Lyng J, Combined effect of temperature and pulsed electric fields o pectin methyl esterase inactivation in red grapefruit juice (Citrus paradisi) Eur. Food Res. Technol. 228 (2009): 373-379.
  • [5] Saldana G, Puertolas E, Monfort S, Raso J, Alvarez I, Defining treatment conditions for pulsed electric field pasteurization of apple juice. Inter J. Food Microbiol, 151 (1) (2011), pp. 29-35.
  • [6] Huang K, Tian H, Gai L, Wang J, A review of kinetic models for inactivating microorganisms and enzymes by pulsed electric field processing. J. Food Eng, 111 (2012): 191-207.
  • [7] Alvarez I, Raso J, Palop A, Sala FJ, Influence of different factors on the inactivation of Salmonella senftenberg by pulsed electric fields. Inter J. Food Microbiol, 55 (2000): 143-146.
  • [8] Temiz H, Tarakcı Z and Aykut U, Süt ve Ürünlerinde Mikroorganizmaları Azaltmada Alternatif Yöntemler. Türkiye 10. Gıda Kongresi, Mayıs 21-23, 2008, Erzurum-Türkiye.
  • [9] Toepfl S, V Heinz, D Knorr, High intensity pulsed electric fields applied for food preservation. Chemical Engineering and Processingl. 46 (6) (2007), pp. 537-546.
  • [10] Qin B, Zhang Q, Barbosa-Cánovas GV, Swanson B, Pedrow P, Pulsed electric field treatment chamber design for liquid food pasteurization using a finite element method. Transactions of the ASAE, 38 (2) (1995), pp. 557-565.
  • [11] Jeyamkondan S, Jayas DS, Holley RA, Pulsed electric field processing of foods: A review. J. Food Prot, 62 (1999): 1088-1096.
  • [12] Karadag A, Omeroglu PY and Saner S, 2008. Gıda muhafazasında yeni teknolojilerin kullanımı. http://www.ggd.org.tr/icerik.php?id=168 (Erişim tarihi 21.11.2012).
  • [13] Hulsheger H, Pottel J, Niemann E, Killing of bacteria with electric pulses of high fields strength. Radiation and Environment Biophysics 20 (1) (1981), pp. 53-65.
  • [14] Jayaram S, Castle G, Margaritis A, Effects of high electric field pulses on Lactobacillus brevis at elevated temperatures. IEEE Industrial Application Society 40 (11) (1991), pp. 674-681.
  • [15] Jayaram S, Castle GSP, Margaritis A, Kinetics of sterilization of Lactobacillus brevis cells by the application of high voltage pulses. Biotechnology and Bioengineering 4 (11) (1992), pp. 1412-1420.
  • [16] Zhang Q, Monsalve-González A, Barbosa-Cánovas G, Swanson B, Inactivation of E. coli and S. cerevisiae by pulsed electric fields under controlled temperature conditions. Transactions of the ASAE 37 (2) (1994), pp. 581-587.
  • [17] Sepulveda DR, Guerrero JA, Barbosa-Cánovas GV, Influence of electric density on the bactericidal effectiveness of pulsed electric field treatments. J. Food Eng, 76 (2006): 656-663.
  • [18] Evrendilek GA, Zhang QH, Richter ER, Application of pulsed electric fields to skim milk inoculated with Staphylococcus aureus. Biosystem Engineering, 87 (2) (2004), pp. 137-144.
  • [19] Kavas G, Kavas N, Gönç S and Kınık Ö, Süt teknolojisinde pulse elektrik alan uygulamaları. Gıda Mühendisliği 5. Kongresi, Kasım 8-10, 2007, Ankara-Türkiye.
  • [20] Ngadi MO, Gachovska TK, Simpson MV, Raghavan GSV, Pulsed electric field treatment of carrots before drying and rehydration. J. Sci. Food Agric, 89 (2009): 2372-2376.
  • [21] Wesierska E, Trziska T, Evaluation of the use of pulsed electrical field as a factor with antimicrobial activity. J. Food Eng, 78 (2007): 1320–1325.
  • [22] Mittal GS, Griffiths MW, Pulsed Electric Field Processing of Liquid Foods and Beverages. Emer. Technol. Food Process, ed: Sun, D.W., Vol: 1, Elsevier- Academic Press, Italy, pp: 99-139, 2005.
  • [23] Eroglu E, Yıldız H, Gıdaların Ozmotik Kurutulmasında Uygulanan Yeni Tekniklerin Enerji Verimliliği Bakımından Değerlendirilmesi. Electronic Journal of Food Technologies Vol:6 (2) (2011), pp. 41-48.
  • [24] Sagdıc O, Ekici L and Yetim H, Gıdaların muhafazasında yeni mikrobiyal inaktivasyon metotları. Türkiye 10. Gıda Kongresi, Mayıs 21-23, 2008, Erzurum-Türkiye.
  • [25] Alanyalı FS, Sarıözlü NY, Güven A, Kıvanç M, Yılmaz, M, Demirel R, Güven K and Mutlu MB. Gıda Muhafaza. Anadolu Üniversitesi Web-Ofset Tesisleri, Eskişehir, pp. 106-107, 2009.
  • [26] Singh RP. Technical elements of new and emerging non-thermal food Technologies, http: Erişim tarihi: 20 Şubat 2013.
  • [27] Walking-Ribiero M, Noci F, Cronin DA, Lyng JG, Morgan DJ, Antimicrobial effect and shelf-life extension by combined thermal and pulsed electric field treatment of milk. Journal of Applied Microbiology, 106 (2009): 241-248.
  • [28] Craven HM, Swiergon P, Ng S, Midgely J, Versteeg C, Coventry MJ, Wan J, Evaluation of pulsed electric field and minimal heat treatments for inactivation of Pseudomonads and enhancement of milk shelf-life. Innovat. Food Sci. Emerg. Technol 9 (2) (2008), pp. 211-216.
  • [29] Walking-Ribiero M, Noci F, Cronin DA, Lyng JG, Morgan DJ, Inactivation of Escheria coli in a tropical fruit smoothie by a combination of heat and pulsed electric fields. J. Food Sci, 73 (8) (2008), pp. 395-399.
  • [30] Kelly AL, Zeece M, Applications of novel technologies in processing of functional foods. Austrilian J. Dairy Technol, 64 (1) (2009), pp. 12-16.
  • [31] Cruz AG, Faria JAF, Saad SMI, Bolini HMA, Ana ASS, Cristianini M, High pressure processing and pulsed electric fields: potential use in probiotic dairy foods processing. Trends in Food Sci. and Technol, 21: (2010), 483-493.
  • [32] Zhang Q, Qin B, Barbosa-Cánovas GV, Swanson BG, Inactivation of E.coli for food pasteurization by high-strenght pulsed electric fields. J. Food Process. Preserv, 19 (1995): 103-118.
  • [33] Bermúdez-Aguirre D, Yáñez JA, Patrick Dunne C, Davies NM, Barbosa-Cánovas GV, Study of strawberry flavored milk under pulsed electric field processing. Food Research International, 43 (2010): 2201-2207.
  • [34] Michalac S, Alvarez V, Ji T, Zhang QH, Inactivation of selected microorganisms and properties of pulsed electric field processed milk. J. Food Process. Preserv, 27 (2003): 137-151.
  • [35] Devlieghere F, Vermeiren L, Debevere J, New preservation technologies: Possibilities and limitations. Int. Dairy J, 14 (2004): 273-285.
  • [36] Fernández-Molina JJ, Bermúdez-Aguirre D, Altunakar B, Swanson BG, Barbosa-Cánovas GV, Inactivation of Listeria innocua and Pseudomonas fluorescens by pulsed electric fields in skim milk: Energy requirements. J. Food Process Eng, 29 (6) (2006), pp. 561-573.
  • [37] Sepulveda DR, Gongora-Nieto MM, Guerrero- Beltrán JA, Barbosa- Cánovas GV, Extension of milk shelf-life by a hurdle combination of pulsed electric fields and a mild thermal treatment. Institute of Food Technologists, Annual Meeting, Book of Abstracts, 2003.
  • [38] Jaeger H, Schulz A, Kapetkov N, Knorr D, Protective effect of milk constituents and sublethal injuries limiting process effectiveness during PEF inactivation of Lb. rhamnosus. Inter. J. Food Microbiol, 134: 154-161, 2009.
  • [39] Guerrero-Beltran JA, Sepulveda DR, Gongora-Nieto MM, Swanson B, Barbosa-Canovas GV, Milk thermization by pulsed electric fields (PEF) and electrically induced heat. J. Food Eng, 100 (2010): 56-60.
  • [40] Sepulveda DR, Go´ngora-Nieto MM, Guerrero JA, Barbosa-Ca´novas GV, Shelf life of whole milk processed by pulsed electric fields in combination with PEF-generated heat. LWT-Food Science and Technology 42 (2009): 735-739.
  • [41] Yu LJ, Ngadi M, Raghavan GSM, Effect of temperature and pulsed electric field treatment on rennet coagulation properties of milk. J. Food Eng, 95 (2009): 115-118.
There are 42 citations in total.

Details

Other ID JA52KJ84NC
Journal Section Research Article
Authors

Filiz Yangilar This is me

Emre Kabil This is me

Fırat Yılmaz This is me

Publication Date May 1, 2013
Published in Issue Year 2013 Volume: 1 Issue: 1

Cite

APA Yangilar, F., Kabil, E., & Yılmaz, F. (2013). PRACTICABILITY OF PEF PROCESS IN DAIRY PRODUCTS. MANAS Journal of Engineering, 1(1), 73-85.
AMA Yangilar F, Kabil E, Yılmaz F. PRACTICABILITY OF PEF PROCESS IN DAIRY PRODUCTS. MJEN. May 2013;1(1):73-85.
Chicago Yangilar, Filiz, Emre Kabil, and Fırat Yılmaz. “PRACTICABILITY OF PEF PROCESS IN DAIRY PRODUCTS”. MANAS Journal of Engineering 1, no. 1 (May 2013): 73-85.
EndNote Yangilar F, Kabil E, Yılmaz F (May 1, 2013) PRACTICABILITY OF PEF PROCESS IN DAIRY PRODUCTS. MANAS Journal of Engineering 1 1 73–85.
IEEE F. Yangilar, E. Kabil, and F. Yılmaz, “PRACTICABILITY OF PEF PROCESS IN DAIRY PRODUCTS”, MJEN, vol. 1, no. 1, pp. 73–85, 2013.
ISNAD Yangilar, Filiz et al. “PRACTICABILITY OF PEF PROCESS IN DAIRY PRODUCTS”. MANAS Journal of Engineering 1/1 (May 2013), 73-85.
JAMA Yangilar F, Kabil E, Yılmaz F. PRACTICABILITY OF PEF PROCESS IN DAIRY PRODUCTS. MJEN. 2013;1:73–85.
MLA Yangilar, Filiz et al. “PRACTICABILITY OF PEF PROCESS IN DAIRY PRODUCTS”. MANAS Journal of Engineering, vol. 1, no. 1, 2013, pp. 73-85.
Vancouver Yangilar F, Kabil E, Yılmaz F. PRACTICABILITY OF PEF PROCESS IN DAIRY PRODUCTS. MJEN. 2013;1(1):73-85.

Manas Journal of Engineering 

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