PASLANMAZ ÇELİK YÜZEYLERDE SÜT PROTEİN KONSANTRESİ BİRİKİMİNİN VE SU İLE ÇALKALAMA, ALKALİ VE ENZİMATİK TEMİZLEME YÖNTEMLERİNİN ETKİNLİĞİNİN FTIR-ATR İLE DEĞERLENDİRİLMESİ

Öz

Birikim, gıda güvenliği ve ürün kalitesi açısından ısıl işlemin gerekli olduğu süt endüstrisinde önemli bir sorundur. Özellikle paslanmaz çelik yüzeylerde uygulanan ısıl işlemler, hızla birikimler oluşturarak hem ürünlerin kalitesini değiştirebilmekte hem de gıda güvenliği açısından büyük riskler oluşturabilmektedir. Bu çalışmada, farklı sıcaklık uygulamalarının ve kalsiyum ilavesinin süt protein konsantresinin paslanmaz çelik yüzeylerdeki birikimine etkisinin incelenmesi amaçlanmıştır. Bu amaçla, laboratuvar tipi birikim modeli 3 farklı birikim sıcaklığında (65, 90 ve 110 ºC) uygulanmıştır. Ayrıca, meydana gelen kalıntının uzaklaştırılabilmesi amacıyla uygulanabilecek su ile çalkalama, alkali ve enzimatik temizleme yöntemlerinin etkinlikleri değerlendirilmiştir. Kalsiyum ilavesi ve uygulanan sıcaklığın artmasıyla yüzeyde meydana gelen birikim miktarının arttığı ve temizleme etkinliklerinin azaldığı belirlenmiştir. Temizleme etkinliği en düşük su ile çalkalama yönteminde, en yüksek ise enzimatik temizleme yönteminde belirlenmiştir. Çok değişkenli analiz teknikleri ile kombine edilerek kullanılan FTIR-ATR tekniğinin, süt protein konsantresi birikiminin veya kalıntısının olduğu paslanmaz çelik yüzeylere ait sınıflar arası ayrımlarında kullanım potansiyelinin olduğu belirlenmiştir.

Anahtar Kelimeler

• süt protein konsantresi
• FTIR
• paslanmaz çelik yüzey
• temizleme etkinliği

EVALUATION OF FOULING WITH MILK PROTEIN CONCENTRATE ON THE STAINLESS STEEL SURFACES AND THE EFFICIENCIES OF RINSING, ALKALINE AND ENZYMATIC CLEANING METHODS BY USING FTIR–ATR AS A TOOL

Öz

Fouling is an important problem in the dairy industry where heat treatment is necessary for food safety and quality. The fouling may affect product quality and food safety. This study aimed to investigate the effects of different fouling temperatures and calcium addition on the fouling amount of milk protein concentrate on stainless steel surfaces. For these purposes, laboratory-scale fouling model was applied at three different temperatures (~65, 90, 110˚C) on the surfaces. Then, the efficiencies of rinsing with water, alkaline and enzymatic cleaning methods were evaluated. The addition of calcium and an increase in the applied temperature increased the fouling amount while decreasing cleaning efficiency. The lowest cleaning efficiency was determined in the rinsing method, whereas the highest was observed using enzymatic cleaning method. The study showed the potential of applying FTIR-ATR combined with multivariate analysis to discriminate the classes of fouled with milk protein concetrate or cleaned surfaces.

Anahtar Kelimeler

• milk protein concentrate
• FTIR-ATR
• stainless steel surface
• cleaning efficiency

Kaynakça

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