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Kasaplık Hayvan Et ve Et Ürünlerinin Dondurulmuş Muhafazası için Enerji Tasarrufu Sağlayabilen Faz Değişim Malzemelerinin Gözden Geçirilmesi

Yıl 2022, Cilt 2, Sayı 2, 122 - 132, 30.09.2022

Öz

Çiğ et, içerdiği besin maddeleri ve pH değerinin uygunluğu sebebi ile mikrobiyal ve özellikle de mezofilik bakteri gelişimine ideal ortamı oluşturması sebebiyle raf ömrü kısa olan gıda maddelerinden biridir. Mikroorganizma kaynaklı bozulmaların önüne geçmek amacıyla genelde soğutma ve dondurarak saklama işlemleri uygulanmaktadır. Bu amaçla geliştirilen soğuk hava depoları elektrik ve petrol türevi yakıtlarla soğutan sistemlerdir. Son yıllarda ilgi odağı olan faz değişim materyali (FDM) ise belirli bir süre ortam ısısını depolar ve sıcaklık değişimlerinde bu enerjiyi ortama geri vererek muhafaza sıcaklığını koruyabilir. Ayrıca farklı sistemlerle (güneş enerjisi, rüzgâr enerjisi vb.) desteklenen FDM özellikli bir soğuk hava deposu elektrik ve petrol yakıtı kullanmaksızın %100 yeşil enerji sistemi enerji verimliliği sağlayarak çevreye verilebilecek zararı en aza indirebilir. Bu çalışma, -12 ile -30 ºC arasındaki sıcaklıklarda et ve et ürünlerinin soğukta ve dondurarak saklanmasında gıda ambalajları veya depo materyallerinde uygulanabilir çevre dostu organik tuz çözeltileri, ticarileştirilmiş FDM’ler ve organik FDM’leri inceleyen derleme niteliğinde bir araştırmadır.

Kaynakça

  • [1] EPA, Refrigerant transition & environmental impacts, https://www.epa.gov/mvac/refrigerant-transition-environmental-impacts, 2020.
  • [2] C. Urrego, “Why the cold chain?” J.Caire, 68 pp. 9-12, 2018, https://acaire.org/revistas/revista69.pdf.
  • [3] S. Mercier, S. Villeneuve, M. Mondor, I. Uysal, “Time–temperature management along the food cold chain: a review of recent developments”, Compr. Rev. Food Sci. Food Saf., 16, pp. 647-667, 2017, https://doi.org/10.1111/1541-4337.12269.
  • [4] K.I. Sallam ve K. Samejima, “Buzdolabında depolama sırasında sodyum laktat ve sodyum klorür ile muamele edilmiş kıymanın mikrobiyolojik ve kimyasal kalitesi”, LWT-Gıda Bilimi ve Teknolojisi, 37 (8), 865-871, 2004, https://doi.org/10.1016/j.lwt.2004.04.003.
  • [5] M. Sheikholeslami, S.A. Farshad, “Nanoparticles transportation with turbulent regime through a solar collector with helical tapes Advanced Powder technology”, 33 (3), 2022, Article 103510.
  • [6] Y. M. Chu, , N.H. Abu-Hamdeh, B. Ben-Beya, M. R. Hajizadeh, Z. Li, & Q. V. Bach, “Nanoparticle enhanced PCM exergy loss and thermal behavior by means of FVM”, Journal of Molecular Liquids, 320, 2020, Art.no.114457.
  • [7] X. Zhang, Y. Tang, F. Zhang, C. Lee, “A novel aluminum-graphite dual-ion battery”, Adv. Energy Mater., 6 (11), p. 1502588, 2016, https://doi.org/10.1002/aenm.201502588.
  • [8] Y.-M. Chu, U. R Nazi, M. Sohail, M.M Selim, J.-R. Lee, “Enhancement in thermal energy and solute particles using hybrid nanoparticles by engaging activation energy and chemical reaction over a parabolic surface via finite element approach”, Fractal Fract. 5 (3), 2021, https://doi.org/10.3390/fractalfract5030119.
  • [9] Y. Qin “Simulation based on galerkin method for solidification of water through energy storage enclosure”, J. Energy Storage, 50, June 2022, Art.No. 104672.
  • [10] F. Selimefendigil, H. F. Öztop, “Impacts of using an elastic fin on the phase change process under magnetic field during hybrid nanoliquid convection through a PCM-packed bed system”, Int. J. Mech. Sci., 216, 2022, Art.No. 106958.
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  • [16] D. Li, , B. Zhuang, , Y. Chen, , B. Li, , V. Landry, , A. Kaboorani & X. A. Wang, “Incorporation technology of bio-based phase change materials for building envelope: A review”, Energy and Buildings, 2022, https://doi.org/10.1016/j.enbuild.2022.111920.
  • [17] K. Das, P.K. Nanda, P. Madane, S. Biswas, A. Das, W. Zhang, et al. A comprehensive review on antioxidant dietary fibre enriched meat-based functional foods Trends in Food Science & Technology, 99, pp. 323-336, 2020, https://doi.org/10.1016/j.tifs.2020.03.010.
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  • [22] J. Cerveny, J. D. Meyer & P. A. Hall, “Microbiological spoilage of meat and poultry products. In Compendium of the microbiological spoilage of foods and beverages”, Springer, New York, NY, pp. 69-86, 2009, DOI: 10.1007/978-1-4419-0826-1_3.
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  • [25] G.H. Zhou, X.L. Xu, , Y. Liu, “Preservation technologies for fresh meat-A review”, Meat Sci, 86(1), 119-128, 2010, https://doi.org/10.1016/j.meatsci.2010.04.033.
  • [26] H.A. Ertaş, “Ette bozulmaya neden olan mikroorganizmalar”, A.Ü. Ziraat Fakültesi Mezbaha Mahsulleri Teknolojisi Kürsüsü, 6:187-191, 1979.
  • [27] M.A. Astorga, R. Capita, C.A. Calleja, B. Moreno and M.C.G Fernandez, “Microbiological quality of retail chicken by-products in Spain”, Meat Sci., 62: 45-50, 2002, https://doi.org/10.1016/S0309-1740(01)00225-X.
  • [28] M.P. E.Rio, M. Moran, C.A. Prieto, Calleja and R. Capita, “Effect of various chemical decontamination treatments on natural microflora and sensory characteristics of poultry”, Food Microb., 115:268-280, 2007, https://doi.org/10.1016/j.ijfoodmicro.2006.10.048.
  • [29] A.Şener ve A.Temiz, “Tavuk kesimhane ve işletmelerinde kullanılan ticari dezenfektanlar ve etkinlikleri”, Orlab On-Line Mikrobiyolojisi Derg., 2(10):1-28, 2004, http://www.mikrobiyoloji.org/pdf/702041001.pdf.
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  • [31] Z.Wang, Z.X. He Gan & H. Li, “Interrelationship among ferrous myoglobin, lipid and protein oxidations in rabbit meat during refrigerated and superchilled storage”, Meat Science, 146, 131-139, 2018, https://doi.org/10.1016/j.meatsci.2018.08.006.
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  • [33] X. Luo, K. Dong, L. Liu. “Proteins associated with quality deterioration of prepared chicken breast based on differential proteomics during refrigerated storage”, Journal of the Science of Food and Agriculture, 101, 3489– 3499, 2020, https://doi.org/10.1002/jsfa.10980.
  • [34] A. Braik, M. Lahouel, R. Merabet, M.R. Djebar & D.Morin, “Myocardial protection by propolis during prolonged hypothermic preservation”, Cryobiology, 88, 29– 37, 2019, https://doi.org/10.1016/j.cryobiol.2019.04.003.
  • [35] M. Muzolf-Panek, A. Kaczmarek, J. Tomaszewska-Gras, R. Cegielska-Radziejewska & M. Majcher, “Oxidative and microbiological stability of raw ground pork during chilled storage as affected by Plant extracts”, International Journal of Food Properties, 22(1), 111-129, 2019, https://doi.org/10.1080/10942912.2019.1579834.
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Review of Energy Saving Phase Change Materials for Frozen Storage of Butchery Animal Meat and Meat Products

Yıl 2022, Cilt 2, Sayı 2, 122 - 132, 30.09.2022

Öz

Raw meat creates an ideal environment for growth of microbial and mesophilic bacteria expecially due to nutrients and pH value. Therefore shelf life of meat is short. Cooling and freezing are generally used to prevent spoilage caused by microorganisms. Cold storage systems developed for this purpose are systems that cool with electricity and petroleum-derived fuels. Phase change materials (PCM), which have become the focus of attention in recent years, store the ambient heat for a certain period of time and protect the storage temperature by returning the latent heat energy stored to the environment in case the temperature decreases or increases. In addition, a cold storage with PCM feature supported by different systems (solar energy, wind energy, etc.) can provide 100% green energy system, energy efficiency and minimize damage to environment without using electricity and petroleum fuel. This study is a compilation research examining environmentally friendly organic salt solutions, commercialized PCMs and organic PCMs that can be used in food packaging or storage materials for cold and frozen storage of meat and meat products at temperatures between -12 and -30 ºC.

Kaynakça

  • [1] EPA, Refrigerant transition & environmental impacts, https://www.epa.gov/mvac/refrigerant-transition-environmental-impacts, 2020.
  • [2] C. Urrego, “Why the cold chain?” J.Caire, 68 pp. 9-12, 2018, https://acaire.org/revistas/revista69.pdf.
  • [3] S. Mercier, S. Villeneuve, M. Mondor, I. Uysal, “Time–temperature management along the food cold chain: a review of recent developments”, Compr. Rev. Food Sci. Food Saf., 16, pp. 647-667, 2017, https://doi.org/10.1111/1541-4337.12269.
  • [4] K.I. Sallam ve K. Samejima, “Buzdolabında depolama sırasında sodyum laktat ve sodyum klorür ile muamele edilmiş kıymanın mikrobiyolojik ve kimyasal kalitesi”, LWT-Gıda Bilimi ve Teknolojisi, 37 (8), 865-871, 2004, https://doi.org/10.1016/j.lwt.2004.04.003.
  • [5] M. Sheikholeslami, S.A. Farshad, “Nanoparticles transportation with turbulent regime through a solar collector with helical tapes Advanced Powder technology”, 33 (3), 2022, Article 103510.
  • [6] Y. M. Chu, , N.H. Abu-Hamdeh, B. Ben-Beya, M. R. Hajizadeh, Z. Li, & Q. V. Bach, “Nanoparticle enhanced PCM exergy loss and thermal behavior by means of FVM”, Journal of Molecular Liquids, 320, 2020, Art.no.114457.
  • [7] X. Zhang, Y. Tang, F. Zhang, C. Lee, “A novel aluminum-graphite dual-ion battery”, Adv. Energy Mater., 6 (11), p. 1502588, 2016, https://doi.org/10.1002/aenm.201502588.
  • [8] Y.-M. Chu, U. R Nazi, M. Sohail, M.M Selim, J.-R. Lee, “Enhancement in thermal energy and solute particles using hybrid nanoparticles by engaging activation energy and chemical reaction over a parabolic surface via finite element approach”, Fractal Fract. 5 (3), 2021, https://doi.org/10.3390/fractalfract5030119.
  • [9] Y. Qin “Simulation based on galerkin method for solidification of water through energy storage enclosure”, J. Energy Storage, 50, June 2022, Art.No. 104672.
  • [10] F. Selimefendigil, H. F. Öztop, “Impacts of using an elastic fin on the phase change process under magnetic field during hybrid nanoliquid convection through a PCM-packed bed system”, Int. J. Mech. Sci., 216, 2022, Art.No. 106958.
  • [11] F. Selimefendigil & H. F Öztop, “Thermal management and performance improvement by using coupled effects of magnetic field and phase change material for hybrid nanoliquid convection through a 3D vented cylindrical cavity”, International Journal of Heat and Mass Transfer, . 183, 2022, Art.No. 122233.
  • [12] S. Rashid, S. Sultana, Y. Karaca, A. Khalid & Y. M. Chu, “Some further extensions considering discrete proportional fractional operators”, Fractals, 30(01), 2022, Art.no. 2240026. [13] Y. Cui, J. Xie, J. Liu, J. Wang, S. Chen, “A review on phase change material application in building, Advances in Mechanical Engineering”, 9, 2017, https://doi.org/10.1177/1687814017700828.
  • [14] Y. Li, J. Li, W. Feng, X. H. Wang, “Nian Design and Preparation of paraffin/ porous Al2O3@Graphite foams phase change materials with enhanced heat storage capacity and high thermal conductivity”, ACS Sustainable Chem. Eng., 9 (5), pp. 7594-7603, 2017, https://doi.org/10.1021/acssuschemeng.7b00889.
  • [15] C. Liu, J. Zhang, J. Liu, Z. Tan, Y. Cao, X. Li, Z. Rao, “Novel Hybrid Hypercrosslinked Polymer Assisted Highly Efficient”, Thermal Energy Storage, 2021, https://orcid.org/0000-0001-8265-7302.
  • [16] D. Li, , B. Zhuang, , Y. Chen, , B. Li, , V. Landry, , A. Kaboorani & X. A. Wang, “Incorporation technology of bio-based phase change materials for building envelope: A review”, Energy and Buildings, 2022, https://doi.org/10.1016/j.enbuild.2022.111920.
  • [17] K. Das, P.K. Nanda, P. Madane, S. Biswas, A. Das, W. Zhang, et al. A comprehensive review on antioxidant dietary fibre enriched meat-based functional foods Trends in Food Science & Technology, 99, pp. 323-336, 2020, https://doi.org/10.1016/j.tifs.2020.03.010.
  • [18] S. Bruckner, A. Albrecht, B. Petersen, & J. Kreyenschmidt, “Characterization and comparison of spoilage processes in fresh pork and poultry”, Journal of Food Quality, 35(5), 372-382, 2012, https://doi.org/10.1111/j.1745-4557.2012.00456.x.
  • [19] E. Scallan, R.M. Hoekstra, F.J. Angulo, R.V. Tauxe, M.A. Widdowson, S.L. Roy, “Foodborne illness acquired in the United States--Major pathogens”, Emerging Infectious Diseases, 17 (1), pp. 7-15, 2011, https://doi.org/10.3201%2Feid1701.P11101.
  • [20] A. Upadhyay, M.S. Nair, H. Yin, Y. Liu, K. Venkitanarayanan, “Application of natural antimicrobial coating for controlling food-borne pathogens on meat and fresh produce Handbook of Modern Coating Technologies”pp. 321-345, 2021, https://doi.org/10.1016/B978-0-444-63237-1.00008-5.
  • [21] Q. S. Ren, K. Fang, X. T. Yang & J. W. Han, “Ensuring the quality of meat in cold chain logistics: A comprehensive review”, Trends in Food Science & Technology, 119, 133-151, 2022, https://doi.org/10.1016/j.tifs.2021.12.006.
  • [22] J. Cerveny, J. D. Meyer & P. A. Hall, “Microbiological spoilage of meat and poultry products. In Compendium of the microbiological spoilage of foods and beverages”, Springer, New York, NY, pp. 69-86, 2009, DOI: 10.1007/978-1-4419-0826-1_3.
  • [23] D. Dave, A. E. Ghaly, “Meat spoilage mechanisms and preservation techniques: a critical review. American Journal of Agricultural and Biological Sciences”, 6(4), 486-510, 2011, ISSN 1557-4989.
  • [24] C. F. Bagamboula, , M. Uyttendaele & J.Debevere, “Inhibitory effect of thyme and basil essential oils, carvacrol, thymol, estragol, linalool and p-cymene towards Shigella sonnei and S. Flexneri”, Food microbiology, 21(1), 33-42, 2004, https://doi.org/10.1016/S0740-0020(03)00046-7.
  • [25] G.H. Zhou, X.L. Xu, , Y. Liu, “Preservation technologies for fresh meat-A review”, Meat Sci, 86(1), 119-128, 2010, https://doi.org/10.1016/j.meatsci.2010.04.033.
  • [26] H.A. Ertaş, “Ette bozulmaya neden olan mikroorganizmalar”, A.Ü. Ziraat Fakültesi Mezbaha Mahsulleri Teknolojisi Kürsüsü, 6:187-191, 1979.
  • [27] M.A. Astorga, R. Capita, C.A. Calleja, B. Moreno and M.C.G Fernandez, “Microbiological quality of retail chicken by-products in Spain”, Meat Sci., 62: 45-50, 2002, https://doi.org/10.1016/S0309-1740(01)00225-X.
  • [28] M.P. E.Rio, M. Moran, C.A. Prieto, Calleja and R. Capita, “Effect of various chemical decontamination treatments on natural microflora and sensory characteristics of poultry”, Food Microb., 115:268-280, 2007, https://doi.org/10.1016/j.ijfoodmicro.2006.10.048.
  • [29] A.Şener ve A.Temiz, “Tavuk kesimhane ve işletmelerinde kullanılan ticari dezenfektanlar ve etkinlikleri”, Orlab On-Line Mikrobiyolojisi Derg., 2(10):1-28, 2004, http://www.mikrobiyoloji.org/pdf/702041001.pdf.
  • [30] O.Barrera, J.M.R Calleja, J.A Santos, A. Otero and M.L.G. Lopez, “Effect of different storage conditions on E.coli O157:H7 and indigenous bacterial”, Food Microb., 115:244- 251, 2007, https://doi.org/10.1016/j.ijfoodmicro.2006.10.053.
  • [31] Z.Wang, Z.X. He Gan & H. Li, “Interrelationship among ferrous myoglobin, lipid and protein oxidations in rabbit meat during refrigerated and superchilled storage”, Meat Science, 146, 131-139, 2018, https://doi.org/10.1016/j.meatsci.2018.08.006.
  • [32] W. Zhang, , S. Xiao & D.U. Ahn, “Protein oxidation: basic principles and implications for meat quality”, Critical Reviews in Food Science and Nutrition, 53, 1191– 1201, 2013, https://doi.org/10.1080/10408398.2011.577540.
  • [33] X. Luo, K. Dong, L. Liu. “Proteins associated with quality deterioration of prepared chicken breast based on differential proteomics during refrigerated storage”, Journal of the Science of Food and Agriculture, 101, 3489– 3499, 2020, https://doi.org/10.1002/jsfa.10980.
  • [34] A. Braik, M. Lahouel, R. Merabet, M.R. Djebar & D.Morin, “Myocardial protection by propolis during prolonged hypothermic preservation”, Cryobiology, 88, 29– 37, 2019, https://doi.org/10.1016/j.cryobiol.2019.04.003.
  • [35] M. Muzolf-Panek, A. Kaczmarek, J. Tomaszewska-Gras, R. Cegielska-Radziejewska & M. Majcher, “Oxidative and microbiological stability of raw ground pork during chilled storage as affected by Plant extracts”, International Journal of Food Properties, 22(1), 111-129, 2019, https://doi.org/10.1080/10942912.2019.1579834.
  • [36] B. Mutluer, “Karkaslarda Kalite Sınıflandırması. EBK, Et Hijyeni ve Teknolojisi Seminer Notları”, Ankara, 2000. https://dspace.ankara.edu.tr/xmlui/bitstream/handle/20.500.12575/35685/tez.pdf?sequence=1
  • [37] International Institute of Refrigeration, “Recommendations for the Processing and Handling of Frozen Foods”, Paris: International Institute of Refrigeration, 1972, https://doi.org/10.1002/food.19740180134.
  • [38] G.J. Banwart, “Control of microorganisms by retarding growth”, In Basic food microbiology, pp. 462, 612–614, New York: Van Nostrand Reinhold, 1989, DOI: 10.1007/978-1-4684-6453-5_11.
  • [39] J.C. Forest, E.D. Aberle, H.B. Hedrick, “Fundamentos de Ciência de la Carne : Zaragoza”, Ed. Acribia, 1979. [40] T. İnal, B. Nazlı, “ Mezbaha Bilgisi”, Saray Medikal Yayıncılık, İzmir, 1997.
  • [41] D.X. Zheng, X.H. Wu, “Comprehensive evaluation eutectic character used as low temperature thermal energy storage”, Cryogenics, 1, 37–45, 2002.
  • [42] X.Q Zhai, X.L. Wang, T. Wang, “Wang, R.Z. A review on phase change cold storage in air-conditioning system: Materials and applications”, Renew. Sustain. Energy Rev. 22, 108–120, 2013, https://doi.org/10.1016/j.rser.2013.02.013.
  • [43] E. Borri, J.Y. Sze, A. Tafone, A. Romagnoli, Y. Li, G. Comodi, “Experimental and numerical characterization of sub-zero phase change materials for cold thermal energy storage”, Appl. Energy, 275, 2020, Art. no. 115131.
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Ayrıntılar

Birincil Dil Türkçe
Konular Mühendislik, Kimya
Bölüm Derlemeler
Yazarlar

Tuğba GÜNGÖR ERTUĞRAL> (Sorumlu Yazar)
ÇANAKKALE UYGULAMALI BİLİMLER FAKÜLTESİ
0000-0002-1306-3399
Türkiye

Yayımlanma Tarihi 30 Eylül 2022
Yayınlandığı Sayı Yıl 2022, Cilt 2, Sayı 2

Kaynak Göster

IEEE T. Güngör Ertuğral , "Kasaplık Hayvan Et ve Et Ürünlerinin Dondurulmuş Muhafazası için Enerji Tasarrufu Sağlayabilen Faz Değişim Malzemelerinin Gözden Geçirilmesi", Environmental Toxicology and Ecology, c. 2, sayı. 2, ss. 122-132, Eyl. 2022