PRACTICABILITY OF PEF PROCESS IN DAIRY PRODUCTS

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

Filiz Yangilar Emre Kabil Fırat Yılmaz

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.

Keywords

Pulse electric field (PEF), Quality, Food safety, Bacteria inactivation

PEF İŞLEMİNİN SÜT VE SÜT ÜRÜNLERİNDE UYGULANABİLİRLİĞİ

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

Keywords

Vurgulu elektrik alan (PEF), Kalite, Gıda güvenliği, Bakteri inaktivasyonu

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