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Süt ve Süt Ürünlerinde Bazı Isıl Olmayan Mikrobiyal İnaktivasyon Yöntemleri

Year 2013, Volume: 27 Issue: 1, 97 - 108, 01.04.2013

Filiz Yangılar Emre Kabil

Abstract

Keywords

-

References

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  • Anderson J.G., N.J. Rowan, S.J. MacGregor, R.A. Fouracre, O. Farish. 2000. Inactivation of food- borne enteropathogenic bacteria and spoilage fungi using pulsed-light. IEEE Trans. Plasma Sci., 28: 83-88.
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Süt ve Süt Ürünlerinde Bazı Isıl Olmayan Mikrobiyal İnaktivasyon Yöntemleri

Year 2013, Volume: 27 Issue: 1, 97 - 108, 01.04.2013

Filiz Yangılar Emre Kabil

Abstract

Süt ve süt ürünlerinin üretimleri sırasında mikroorganizmaların inaktivasyonu amacıyla pastörizasyon ve sterilizasyon gibi ısıl işlemler yaygın olarak kullanılmaktadır. Ancak ısıl işlem sonucu oluşan besin ve aroma kayıpları, enzimatik olmayan esmerleşme ve özellikle süt ürünlerindeki organoleptik değişiklikler nedeniyle mikrobiyal inaktivasyonu sağlamak için, alternatif metotlara ihtiyaç duyulmuştur. Başlıca problemler yüksek sıcaklıklardan kaynaklandığı için ısıl olmayan prosesler üzerine dikkat çekilmiştir. Bu maksatla gıdalarda; yüksek basınç (HP), atımlı ışık (PL), ultraviyole ışınlama (UV), süper kritik karbon dioksit (SC-CO2) ve vurgulu elektrik alan (PEF) gibi yöntemler kullanılmaktadır. Bu yöntemlerle ürünler ortam sıcaklığında işlem görmekte ve böylece hem bahsedilen kayıplar minimum düzeye inmekte hem de taze ve doğallıkları korunabilmektedir. Bu derlemede, süt ve ürünlerinde ısıl olmayan mikrobiyal inaktivasyon yöntemleri hakkında bilgi verilmeye çalışılmıştır

Keywords

Patojen mikroorganizma inaktivasyon ısıl olmayan işlemler

References

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  • Erkmen, O. 2003. Mathematical modeling of Saccharomyces cerevisiae inactivation under high- pressure carbon dioxide. Nahrung/Food, 47: 176-180.
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There are 94 citations in total.

Details

Primary Language Turkish
Journal Section Research Articles
Authors

Filiz Yangılar This is me

Emre Kabil This is me

Publication Date April 1, 2013
Published in Issue Year 2013 Volume: 27 Issue: 1

Cite

APA Yangılar, F., & Kabil, E. (2013). Süt ve Süt Ürünlerinde Bazı Isıl Olmayan Mikrobiyal İnaktivasyon Yöntemleri. Uludağ Üniversitesi Ziraat Fakültesi Dergisi, 27(1), 97-108.
AMA Yangılar F, Kabil E. Süt ve Süt Ürünlerinde Bazı Isıl Olmayan Mikrobiyal İnaktivasyon Yöntemleri. Uludag Üniv. Ziraat Fak. Derg. April 2013;27(1):97-108.
Chicago Yangılar, Filiz, and Emre Kabil. “Süt Ve Süt Ürünlerinde Bazı Isıl Olmayan Mikrobiyal İnaktivasyon Yöntemleri”. Uludağ Üniversitesi Ziraat Fakültesi Dergisi 27, no. 1 (April 2013): 97-108.
EndNote Yangılar F, Kabil E (April 1, 2013) Süt ve Süt Ürünlerinde Bazı Isıl Olmayan Mikrobiyal İnaktivasyon Yöntemleri. Uludağ Üniversitesi Ziraat Fakültesi Dergisi 27 1 97–108.
IEEE F. Yangılar and E. Kabil, “Süt ve Süt Ürünlerinde Bazı Isıl Olmayan Mikrobiyal İnaktivasyon Yöntemleri”, Uludag Üniv. Ziraat Fak. Derg., vol. 27, no. 1, pp. 97–108, 2013.
ISNAD Yangılar, Filiz - Kabil, Emre. “Süt Ve Süt Ürünlerinde Bazı Isıl Olmayan Mikrobiyal İnaktivasyon Yöntemleri”. Uludağ Üniversitesi Ziraat Fakültesi Dergisi 27/1 (April 2013), 97-108.
JAMA Yangılar F, Kabil E. Süt ve Süt Ürünlerinde Bazı Isıl Olmayan Mikrobiyal İnaktivasyon Yöntemleri. Uludag Üniv. Ziraat Fak. Derg. 2013;27:97–108.
MLA Yangılar, Filiz and Emre Kabil. “Süt Ve Süt Ürünlerinde Bazı Isıl Olmayan Mikrobiyal İnaktivasyon Yöntemleri”. Uludağ Üniversitesi Ziraat Fakültesi Dergisi, vol. 27, no. 1, 2013, pp. 97-108.
Vancouver Yangılar F, Kabil E. Süt ve Süt Ürünlerinde Bazı Isıl Olmayan Mikrobiyal İnaktivasyon Yöntemleri. Uludag Üniv. Ziraat Fak. Derg. 2013;27(1):97-108.