Pulsed Electric Field PEF Technology

Yıl 2010, Cilt: 8 Sayı: 3, 33 - 37, 01.06.2010

Seda Ersus Bilek

Öz

Importance in non-thermal food processing is increasing in food industry. This new technology has advantages like reduction in quality losses during food processing and increased efficiency of food processes in comparison to conventional thermal food processing technologies. Studies on the effect of PEF on foods have significantly increased after 1990s, and according to Food Science and Technology Abstracts FSTA , the number of research studies on PEF application in foods increased from 150 in 2000 to 5949 in 2009. In this present study, principles of PEF, its application in food processing and some PEF systems on an industrial scale were reviewed

Anahtar Kelimeler

Pulsed electric field, Non-thermal processes, Electroporation

Vurgulu Elektrik Alan PEF Teknolojisi

Öz

Geleneksel ısıl işlem yerine geçebilecek ısıl olmayan yeni teknolojilerin gıda sanayinde kullanımı giderek önem kazanmaktadır. Bu tekniklerin, gıdaların güvenli hale getirilmesinde kalite kayıplarının azaltılması ve daha verimli üretim olanağı sağlaması gibi avantajları vardır. Isıl olmayan işlemler kapsamında ele alınan PEF uygulamaları son yıllarda üzerinde çok fazla çalışılan bir konu olarak karşımıza çıkmaktadır. 1990 yılından itibaren yoğun olarak üzerinde çalışılan PEF’nin gıdalar üzerindeki etkileri ile ilgili çalışmaların sayısı Food Science and Technology Abstracts’a FSTA göre 2000 yılında yaklaşık 150 iken 2009 yılında 5949’a çıkmıştır. Bu derleme kapsamında PEF hakkında temel bilgiler, gıda sanayindeki uygulamaları ve dünyadaki endüstriyel durumu hakkında bilgi verilmektedir

Anahtar Kelimeler

Vurgulu elektrik alan, Isısal olmayan işlemler, Elektroporasyon

Kaynakça

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