Süte Uygulanan Termal Olmayan İşlemler

Yıl 2018, , 101 - 106, 31.12.2018

Binnur Kaptan , Gökçe Keser

https://doi.org/10.25308/aduziraat.412337

Cited By: 2

Öz

Yenilenen teknoloji beraberinde doğal ya da doğala daha yakın gıdaların talep edilmesini gündeme getirmiştir. Bu nedenle gıdalara uygulanan
işlemler de zamanla yeniliklere kapılarını açmış ve açmaya da devam etmektedir. Gıda sektöründeki ürünlerin işlem basamaklarında değişiklere
gidilmesi oldukça uzun zaman ve çokça uygulama gerektirmektedir. Süt teknolojisinde kullanılan en önemli iki teknoloji mikroorganizmaların
inaktivasyonunu sağlamak için pastörizasyon ve sterilizasyon işlemlerini içerir. Yapılan çalışmalar yüksek sıcaklıklarda mikroorganizma inaktivasyonu
sağlarken sütte var olan bileşenlerin yapısal özelliklerin değişmesine ve besin değerlerinin azalmasına sebep olmaktadır. Bu nedenledir ki yeni
yöntemler denenmeye gidilmiştir. Sütü korumak besin değerlerine zarar vermemek amacıyla sütte yine istenilen mikroorganizma inaktivasyonu
sağlamak amacıyla ısıl olmayan teknolojik işlemlerin uygulanabilmesi söz konusudur. Isıl olmayan teknolojik işlemler; mikrofiltrasyon (MF), darbeli
elektrik alan, yüksek basınç uygulaması, ultrason, ultraviole ve X ışınlarıdır. Mikrofiltrasyon, memran sistemine göre uygulanmakta olup gözenek
büyüklüklerine göre sınıflandırılmaktadır. Membranlardan geçirilen sütte bakterilerin ve sporlarının ayrılması söz konudur. Darbeli elektrik alan ve
Yüksek basınç uygulamasında mikroorganizmaların hücre zarlarına zarar verilerek inaktivasyon sağlanmaktadır. Bu derlemede uygulanan bu işlemler
anlatılmakta etkinlikleri avantajları ve dezavantajlarından bahsedilmektedir.

Anahtar Kelimeler

microfiltration, darbeli elektrik alan, ultrason, ultraviolet, X rays

Non-Thermal Processes Used in Milk Treatment

Öz

Renewed technology created a demand for natural foods or foods with more natural properties. Therefore, the processes used in food production necessiated taking measures to establish innovations over time. It takes a long time and a lot of practice to change the processing steps of the products in the food sector. Two of the most important technology used in dairy technology involve pasteurization and sterilization processes to ensure the inactivation of microorganisms. Although the currently used processes are able to inactivate microorganisms at high temperatures, they change the structural properties of milk components and decrease its nutritional value. This has led to the search for new methods. To protect milk and not to damage its nutritional value, it is also possible to apply non-thermal technological processes, which provide the desired microorganism inactivation. Non-thermal technological processes are microfiltration (MF), impact electric field, high pressure application, ultrasound, ultraviolet and X rays. Microfiltration is applied by considering the membrane system used and are classified according to pore size. Separation of bacteria and spores in milk are carried out by filtration through membranes. In the pulsed electric field and high pressure applications, inactivation is achieved by damaging the cell membranes of microorganisms.. In this review, these processes are explained and their advantages and disadvantages are discussed.

Anahtar Kelimeler

microfiltration, ultrasound, impact electric field, ultraviolet, X rays

Kaynakça

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