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Uzayda Beslenmede Süt Ürünleri ve 3D/4D Yazıcılarla Üretilecek Süt Ürünlerinin Uzay Gıdası Olarak Kullanım Olanakları

Yıl 2022, Cilt: 20 Sayı: 2, 182 - 188, 27.07.2022
https://doi.org/10.24323/akademik-gida.1149883

Öz

Bireylerin beslenmesinde çok uzun yıllar boyunca kullanılan süt ürünlerinin insan sağlığı açısından birçok faydası bulunmaktadır. İnsanlığın son yıllarda gerek iklim krizi, gerek hammadde yetersizliği gerekse de artan nüfus etkisi ile farklı kaynakları uzaydan arama çalışması hız kazanmıştır. Uzayda beslenme ise; uzun yıllar boyunca dünya kaynaklı ve kısa süreli olarak gerçekleştirilmiştir. 3 boyutlu ve 4 boyutlu yazıcı teknolojilerinin 20. yüzyılın sonu ve 21. yüzyılın başında ortaya çıkması ve hızlı bir şekilde yayılıp, geniş kullanım alanı bulması sebebiyle uzay görevlerinde ve uzay gıdaları üretiminde de kullanımı söz konusu olmuştur. Bu çalışma kapsamında, uzay gıdası olarak süt ürünlerinin değerlendirilmesi, 3 boyutlu (3D) ve 4 boyutlu (4D) yazıcıların bu ürünlerin uzay görevi sırasında üretilmesi için kullanılması konusunda bilgiler derlenmiş ve değerlendirmeler yapılmıştır.

Kaynakça

  • [1] Bal, A. (2014). Hava-uzay araçlarının (aerospacecraft) hukuki rejimi. Dokuz Eylül Üniversitesi Hukuk Fakültesi Dergisi, 15, 1465-1528.
  • [2] Özçivici, E. (2013). Effects of spaceflight on cells of bone marrow origin. Turkish Journal of Hematology, 30, 1-7.
  • [3] Deveci, B., Deveci, B. (2018). Uzayda beslenme ve gelişim süreci üzerine teorik bir değerlendirme. Journal of Tourism and Gastronomy Studies, 6(3), 26-38.
  • [4] Miller, G.D., Jarvis, K.J., McBean, L.D. (2000). Handbook of dairy foods and nutrition. CRC Press, New York, NY, 2000.
  • [5] Ergin, G. (1976). Süt, beslenme ve sağlık. Atatürk Üniversitesi Ziraat Fakültesi Dergisi, 7(1), 175-190.
  • [6] Demirgül, F., Sağdıç, O. (2018). Fermente süt ürünlerinin insan sağlığına etkisi. Avrupa Bilim ve Teknoloji Dergisi, 13, 45-53.
  • [7] Anonymous a. (2020). Space race timeline. https://www.rmg.co.uk/discover/explore/space-race-timeline, Access: 26 October 2020.
  • [8] Aydın, C. (1991). Uzay araştırmaları önemi ve ülkelerin gelişimine katkısı. Ankara Üniversitesi Fen Fakültesi Dergisi, 67-71.
  • [9] Dick, S.J. (2010). NASA's first 50 years: historical perspectives. National Aeronautics and Space Administration,-Office of Communications, History Division, Washington.
  • [10] Perchonok, M., Bourland, C. (2002). NASA food systems: past, present, and future. Nutrition, 18(10), 913-920.
  • [11] Smith, Jr.M.C., Huber, C.S., Heidelbaugh, N.D. (1971). Apollo 14 food system. Aerospace Medicine, 42(11), 1185-1192.
  • [12] Bourland, C.T. Fohey, M.F., Rapp, R. M., Sauer, R.L. (1982). Space shuttle food package development. Food Technology, 36(9), 38-43.
  • [13] NASA. (2020). Growing plants in space. https://www.nasa.gov/content/growing-plants-in-space, Access: 19 October 2020.
  • [14] Smith, S.M., Davis-Street, J.E., Rice, B.L., Nillen, J.L., Gillman, P.L., Block, G. (2001). Nutritional status assessment in semiclosed environments: ground-based and space flight studies in humans. The Journal of Nutrition, 131(7), 2053-206.
  • [15] NASA. (1996). Nutritional requirements for international space station missions up to 360 days, 28038. NASA Johnson Space Center, Houston, TX.
  • [16] Oluwafemi, F.A., De La Torre, A., Afolayan, E.M., Olalekan-Ajayi, B.M., Dhital, B., Mora-Almanza, J.G., Potrivitu, G., Creech, J., Rivolta, A. (2018). Space food and nutrition in a long term manned mission. Advances in Astronautics Science and Technology, 1(1), 1-21.
  • [17] Smith, S.M., Heer, M.A., Shackelford, L.C., Sibonga, J.D., Ploutz‐Snyder, L., Zwart, S.R. (2012). Benefits for bone from resistance exercise and nutrition in long‐duration spaceflight: evidence from biochemistry and densitometry. Journal of Bone and Mineral Research, 27(9), 1896-1906.
  • [18] Smith, S.M., Zwart, S.R., Block, G., Rice, B.L., Street, J.E.D. (2005). The nutritional status of astronauts is altered after long-term space flight aboard the International Space Station. American Society for Nutritional Sciences The Journal of Nutrition, 135(3), 437-443. 2005.
  • [19] Whedon, G.D., Rambaut, P.C. (2006). Effects of long-duration space flight on calcium metabolism: Review of human studies from Skylab to the present. Acta Astronautica, 58(2), 59-81.
  • [20] Enrico, C. 2(016). Space nutrition: the key role of nutrition in human space flight. ArXiv preprint, arXiv 1610.00703. Cornell University, NY.
  • [21] Fox, P.F., McSweeney, P.L. (2007). Advanced dairy chemistry volume 2: lipids, Springer Science & Business Media, New York, NY.
  • [22] Metin, M. (2005). Süt teknolojisi sütün bileşimi ve işlenmesi. EÜ Mühendislik Fakültesi Yayınları. Bornova, Izmir.
  • [23] Varnam, A., Sutherland, J.P., 2001. Milk and milk products: technology, chemistry and microbiology, Springer Science & Business Media, Gaithersburg MD.
  • [24] Ünal, R.N., Besler, H.T. (2008). Beslenmede sütün önemi. Sağlık Bakanlığı Yayınları, 40.
  • [25] Food and Agriculture Organization of the United Nations/World Health Organization (FAO/WHO) (2002). ‘’Guidelines for the evaluation of probiotics in food’’. http://ftp.fao.org/es/esn/, Access: 18 December. 2020.
  • [26] Sezen, A., Koçak, C. (2006). Fonksiyonel süt ürünleri teknolojisindeki gelişmeler. 9. Türkiye Gıda Kongresi. 24-26 Mayıs Bolu.
  • [27] Anonymus b. (2020). 3D yazıcı tarihi ve çeşitleri. https://www.3dyaziciturkiye.com/post/3d-yaz%C4%B1c%C4%B1-tarihi-ve-%C3%A7e%C5%9Fitleri. Access: 30 November 2020.
  • [28] Değerli, C. (2020). Processed meat production in 3 dimensional (3D) printing technology. Turkish Journal of Agriculture-Food Science and Technology, 8(5). 1018-1026.
  • [29] Anonymous c., 2020. 3D yazıcı parçaları tam liste. https://rasyonalist.org/yazi/3d-yazici-parcalari-malzemeleri-elemanlari/, Access: 3 December 2020.
  • [30] Anonymous. (2017). 3D systems-sense scanner. https://www.3dsystems.com/3d-scanners/sensescanner, Access: 4 December 2020.
  • [31] Ege, G.K., Sürmen, H.K., Bektaş, B., Akkuş, N. (2019). 4D baskı teknolojisi ve biyobaskı alanındaki uygulamaları, 4th Internatıonal Congress On 3d Printing (Additive Manufacturing) Technologies and Digital Industry. Antalya.
  • [32] Le Tohic, C., O'Sullivan, J.J., Drapala, K.P., Chartrin, V., Chan, T., Morrison, A.P., Kelly, A.L. (2018). Effect of 3D printing on the structure and textural properties of processed cheese. Journal of Food Engineering, 220, 56-64.
  • [33] Ross, M.M., Kelly, A.L., Crowley. S.V. (2019). Potential applications of dairy products, ingredients and formulations in 3D printing. In Fundamentals of 3D Food Printing and Applications. Academic Press, London.
  • [34] Tibbits, S. (2014). 4D printing: multi‐material shape change. Architectural Design, 84(1), 116-121.
  • [35] Momeni, F., Liu, X., Ni, J. (2017). A review of 4D printing. Materials & Design, 122, 42-79.
  • [36] Huang, W.M., Ding, Z., Wang, C.C., Wei, J., Zhao, Y., Purnawali, H. (2010). Shape memory materials. Materials Today, 13(7-8). 54-6.
  • [37] Sun, L., Huang, W.M., Ding, Z., Zhao, Y., Wang, C.C., Purnawali, H., Tang, C. (2012). Stimulus-responsive shape memory materials: a review. Materials & Design, 33, 577-640.
  • [38] Memiş, N.K. Kaplan, S. (2018). Şekil hafızalı polimerler ve tekstil uygulamaları. Tekstil ve Mühendis, 25(111). 264-283.
  • [39] Leach, N., 2014. 3D printing in space. Architectural Design, 84(6), 108-113.
  • [40] Ross, M.M., Crowley, S.V., Crotty, S., Oliveira, J., Morrison, A.P., Kelly, A.L. (2021). Parameters affecting the printability of 3D-printed processed cheese. Innovative Food Science & Emerging Technologies, 72, 102730.
  • [41] Riantiningtyas, R.R., Sager, V.F., Chow, C.Y., Thybo, C.D., Bredie, W.L., Ahrné, L. (2021). 3D printing of a high protein yoghurt-based gel: Effect of protein enrichment and gelatine on physical and sensory properties. Food Research International, 147, 110517.

Dairy Products in Space Nutrition and Potential Processing of Dairy Products with 3D/4D Printers as a Space Food

Yıl 2022, Cilt: 20 Sayı: 2, 182 - 188, 27.07.2022
https://doi.org/10.24323/akademik-gida.1149883

Öz

Dairy products, which have been used for many years in the nutrition of individuals, have many benefits for human health. Due to recent developments such as climate changes, raw material deficiency and increased population, humankind has been forced to seek alternative resources from the space in the latest decades. Yet, in the space, feeding has for so long been world-centered and effectuated short term. Due to swift rise of 3-dimensional and 4-dimensional printer technologies at the end of 20th century, onset of 21st century, quick expansion, and wide use of such technologies, their use in space missions and space-food production has come to the surface. Within the context of this study, data related to utilizing dairy products as a space food and data on using 3-dimensional (3D) and 4-dimensional (4D) printers to generate these products in space mission were collected and evaluated in the review.

Kaynakça

  • [1] Bal, A. (2014). Hava-uzay araçlarının (aerospacecraft) hukuki rejimi. Dokuz Eylül Üniversitesi Hukuk Fakültesi Dergisi, 15, 1465-1528.
  • [2] Özçivici, E. (2013). Effects of spaceflight on cells of bone marrow origin. Turkish Journal of Hematology, 30, 1-7.
  • [3] Deveci, B., Deveci, B. (2018). Uzayda beslenme ve gelişim süreci üzerine teorik bir değerlendirme. Journal of Tourism and Gastronomy Studies, 6(3), 26-38.
  • [4] Miller, G.D., Jarvis, K.J., McBean, L.D. (2000). Handbook of dairy foods and nutrition. CRC Press, New York, NY, 2000.
  • [5] Ergin, G. (1976). Süt, beslenme ve sağlık. Atatürk Üniversitesi Ziraat Fakültesi Dergisi, 7(1), 175-190.
  • [6] Demirgül, F., Sağdıç, O. (2018). Fermente süt ürünlerinin insan sağlığına etkisi. Avrupa Bilim ve Teknoloji Dergisi, 13, 45-53.
  • [7] Anonymous a. (2020). Space race timeline. https://www.rmg.co.uk/discover/explore/space-race-timeline, Access: 26 October 2020.
  • [8] Aydın, C. (1991). Uzay araştırmaları önemi ve ülkelerin gelişimine katkısı. Ankara Üniversitesi Fen Fakültesi Dergisi, 67-71.
  • [9] Dick, S.J. (2010). NASA's first 50 years: historical perspectives. National Aeronautics and Space Administration,-Office of Communications, History Division, Washington.
  • [10] Perchonok, M., Bourland, C. (2002). NASA food systems: past, present, and future. Nutrition, 18(10), 913-920.
  • [11] Smith, Jr.M.C., Huber, C.S., Heidelbaugh, N.D. (1971). Apollo 14 food system. Aerospace Medicine, 42(11), 1185-1192.
  • [12] Bourland, C.T. Fohey, M.F., Rapp, R. M., Sauer, R.L. (1982). Space shuttle food package development. Food Technology, 36(9), 38-43.
  • [13] NASA. (2020). Growing plants in space. https://www.nasa.gov/content/growing-plants-in-space, Access: 19 October 2020.
  • [14] Smith, S.M., Davis-Street, J.E., Rice, B.L., Nillen, J.L., Gillman, P.L., Block, G. (2001). Nutritional status assessment in semiclosed environments: ground-based and space flight studies in humans. The Journal of Nutrition, 131(7), 2053-206.
  • [15] NASA. (1996). Nutritional requirements for international space station missions up to 360 days, 28038. NASA Johnson Space Center, Houston, TX.
  • [16] Oluwafemi, F.A., De La Torre, A., Afolayan, E.M., Olalekan-Ajayi, B.M., Dhital, B., Mora-Almanza, J.G., Potrivitu, G., Creech, J., Rivolta, A. (2018). Space food and nutrition in a long term manned mission. Advances in Astronautics Science and Technology, 1(1), 1-21.
  • [17] Smith, S.M., Heer, M.A., Shackelford, L.C., Sibonga, J.D., Ploutz‐Snyder, L., Zwart, S.R. (2012). Benefits for bone from resistance exercise and nutrition in long‐duration spaceflight: evidence from biochemistry and densitometry. Journal of Bone and Mineral Research, 27(9), 1896-1906.
  • [18] Smith, S.M., Zwart, S.R., Block, G., Rice, B.L., Street, J.E.D. (2005). The nutritional status of astronauts is altered after long-term space flight aboard the International Space Station. American Society for Nutritional Sciences The Journal of Nutrition, 135(3), 437-443. 2005.
  • [19] Whedon, G.D., Rambaut, P.C. (2006). Effects of long-duration space flight on calcium metabolism: Review of human studies from Skylab to the present. Acta Astronautica, 58(2), 59-81.
  • [20] Enrico, C. 2(016). Space nutrition: the key role of nutrition in human space flight. ArXiv preprint, arXiv 1610.00703. Cornell University, NY.
  • [21] Fox, P.F., McSweeney, P.L. (2007). Advanced dairy chemistry volume 2: lipids, Springer Science & Business Media, New York, NY.
  • [22] Metin, M. (2005). Süt teknolojisi sütün bileşimi ve işlenmesi. EÜ Mühendislik Fakültesi Yayınları. Bornova, Izmir.
  • [23] Varnam, A., Sutherland, J.P., 2001. Milk and milk products: technology, chemistry and microbiology, Springer Science & Business Media, Gaithersburg MD.
  • [24] Ünal, R.N., Besler, H.T. (2008). Beslenmede sütün önemi. Sağlık Bakanlığı Yayınları, 40.
  • [25] Food and Agriculture Organization of the United Nations/World Health Organization (FAO/WHO) (2002). ‘’Guidelines for the evaluation of probiotics in food’’. http://ftp.fao.org/es/esn/, Access: 18 December. 2020.
  • [26] Sezen, A., Koçak, C. (2006). Fonksiyonel süt ürünleri teknolojisindeki gelişmeler. 9. Türkiye Gıda Kongresi. 24-26 Mayıs Bolu.
  • [27] Anonymus b. (2020). 3D yazıcı tarihi ve çeşitleri. https://www.3dyaziciturkiye.com/post/3d-yaz%C4%B1c%C4%B1-tarihi-ve-%C3%A7e%C5%9Fitleri. Access: 30 November 2020.
  • [28] Değerli, C. (2020). Processed meat production in 3 dimensional (3D) printing technology. Turkish Journal of Agriculture-Food Science and Technology, 8(5). 1018-1026.
  • [29] Anonymous c., 2020. 3D yazıcı parçaları tam liste. https://rasyonalist.org/yazi/3d-yazici-parcalari-malzemeleri-elemanlari/, Access: 3 December 2020.
  • [30] Anonymous. (2017). 3D systems-sense scanner. https://www.3dsystems.com/3d-scanners/sensescanner, Access: 4 December 2020.
  • [31] Ege, G.K., Sürmen, H.K., Bektaş, B., Akkuş, N. (2019). 4D baskı teknolojisi ve biyobaskı alanındaki uygulamaları, 4th Internatıonal Congress On 3d Printing (Additive Manufacturing) Technologies and Digital Industry. Antalya.
  • [32] Le Tohic, C., O'Sullivan, J.J., Drapala, K.P., Chartrin, V., Chan, T., Morrison, A.P., Kelly, A.L. (2018). Effect of 3D printing on the structure and textural properties of processed cheese. Journal of Food Engineering, 220, 56-64.
  • [33] Ross, M.M., Kelly, A.L., Crowley. S.V. (2019). Potential applications of dairy products, ingredients and formulations in 3D printing. In Fundamentals of 3D Food Printing and Applications. Academic Press, London.
  • [34] Tibbits, S. (2014). 4D printing: multi‐material shape change. Architectural Design, 84(1), 116-121.
  • [35] Momeni, F., Liu, X., Ni, J. (2017). A review of 4D printing. Materials & Design, 122, 42-79.
  • [36] Huang, W.M., Ding, Z., Wang, C.C., Wei, J., Zhao, Y., Purnawali, H. (2010). Shape memory materials. Materials Today, 13(7-8). 54-6.
  • [37] Sun, L., Huang, W.M., Ding, Z., Zhao, Y., Wang, C.C., Purnawali, H., Tang, C. (2012). Stimulus-responsive shape memory materials: a review. Materials & Design, 33, 577-640.
  • [38] Memiş, N.K. Kaplan, S. (2018). Şekil hafızalı polimerler ve tekstil uygulamaları. Tekstil ve Mühendis, 25(111). 264-283.
  • [39] Leach, N., 2014. 3D printing in space. Architectural Design, 84(6), 108-113.
  • [40] Ross, M.M., Crowley, S.V., Crotty, S., Oliveira, J., Morrison, A.P., Kelly, A.L. (2021). Parameters affecting the printability of 3D-printed processed cheese. Innovative Food Science & Emerging Technologies, 72, 102730.
  • [41] Riantiningtyas, R.R., Sager, V.F., Chow, C.Y., Thybo, C.D., Bredie, W.L., Ahrné, L. (2021). 3D printing of a high protein yoghurt-based gel: Effect of protein enrichment and gelatine on physical and sensory properties. Food Research International, 147, 110517.
Toplam 41 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Gıda Mühendisliği
Bölüm Derleme Makaleler
Yazarlar

Anıl Bodruk Bu kişi benim 0000-0002-2663-5800

Furkan Acar Bu kişi benim 0000-0002-9855-3409

Yayımlanma Tarihi 27 Temmuz 2022
Gönderilme Tarihi 26 Mart 2021
Yayımlandığı Sayı Yıl 2022 Cilt: 20 Sayı: 2

Kaynak Göster

APA Bodruk, A., & Acar, F. (2022). Dairy Products in Space Nutrition and Potential Processing of Dairy Products with 3D/4D Printers as a Space Food. Akademik Gıda, 20(2), 182-188. https://doi.org/10.24323/akademik-gida.1149883
AMA Bodruk A, Acar F. Dairy Products in Space Nutrition and Potential Processing of Dairy Products with 3D/4D Printers as a Space Food. Akademik Gıda. Temmuz 2022;20(2):182-188. doi:10.24323/akademik-gida.1149883
Chicago Bodruk, Anıl, ve Furkan Acar. “Dairy Products in Space Nutrition and Potential Processing of Dairy Products With 3D/4D Printers As a Space Food”. Akademik Gıda 20, sy. 2 (Temmuz 2022): 182-88. https://doi.org/10.24323/akademik-gida.1149883.
EndNote Bodruk A, Acar F (01 Temmuz 2022) Dairy Products in Space Nutrition and Potential Processing of Dairy Products with 3D/4D Printers as a Space Food. Akademik Gıda 20 2 182–188.
IEEE A. Bodruk ve F. Acar, “Dairy Products in Space Nutrition and Potential Processing of Dairy Products with 3D/4D Printers as a Space Food”, Akademik Gıda, c. 20, sy. 2, ss. 182–188, 2022, doi: 10.24323/akademik-gida.1149883.
ISNAD Bodruk, Anıl - Acar, Furkan. “Dairy Products in Space Nutrition and Potential Processing of Dairy Products With 3D/4D Printers As a Space Food”. Akademik Gıda 20/2 (Temmuz 2022), 182-188. https://doi.org/10.24323/akademik-gida.1149883.
JAMA Bodruk A, Acar F. Dairy Products in Space Nutrition and Potential Processing of Dairy Products with 3D/4D Printers as a Space Food. Akademik Gıda. 2022;20:182–188.
MLA Bodruk, Anıl ve Furkan Acar. “Dairy Products in Space Nutrition and Potential Processing of Dairy Products With 3D/4D Printers As a Space Food”. Akademik Gıda, c. 20, sy. 2, 2022, ss. 182-8, doi:10.24323/akademik-gida.1149883.
Vancouver Bodruk A, Acar F. Dairy Products in Space Nutrition and Potential Processing of Dairy Products with 3D/4D Printers as a Space Food. Akademik Gıda. 2022;20(2):182-8.

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