Elektron Demeti ile Işınlama Tekniğinin Hayvansal Ürünlerin Raf Ömrünün Uzatılmasında Kullanımı

Yıl 2020, , 413 - 419, 31.12.2020

Zehra Nur Özer

https://doi.org/10.30607/kvj.719068

Öz

Gıda ışınlama sürecinde mikroorganizmaların dezenfeksiyonu ve gıdanın raf ömrünün uzatılması için gama ışınları, elektron ışını ve X ışınları kullanılır. Günümüzde, hayvansal gıda ürünleri için elektron demeti ile ışınlama işlemi ve tesisleri yaygın olarak tartışılmaktadır. Bu tekniğin birçok avantajı olmasına rağmen, hedefe ulaşmak için yüksek dozlara ihtiyaç duyulabilmektedir. Işınlama enerjisi, dozu ve hızı, penetrasyon derinliği, işlem hızı gibi ışınlama koşulları, bu tip bir ışınlama sistemi tasarımı için optimize edilmelidir. Gıdaların taze, dondurulmuş veya paketler halinde olması, tipi ve büyüklüğü, atmosfer ortamına geçiş süreci ve ışınlama parametreleri hedefe göre dikkatlice ayarlanması gereken parametrelerdir. Bu çalışmada, elektron demeti ile ışınlama sisteminin tasarım parametreleri açıklanmış ve düşük enerjili bir elektron hızlandırıcısının simülasyonu tanıtılmıştır. Bu çalışma, mevcut laboratuvar koşullarında yapılması planlanan bir sistemin tasarımı fikrinin ilk adımı olarak gerçekleştirilmiştir. Ayrıca böyle bir sistemin hedef malzemenin yüzeyi üzerine uygulanması ile sterilizasyon gibi uygulamalar için düşük enerjilerde çalışabileceği gösterilmiştir.

Anahtar Kelimeler

Elektron demeti, elektron hızlandırıcısı, gıdaların elektron demeti ile ışınlaması, gıda ışınlaması, hayvansal ürün

Application of Electron Beam Irradiation Technique for Shelf-Life Extension of Animal Food Products

Öz

For food processing gamma rays, electron beam and X-rays are used for disinfection of microorganisms and for extension of the shelf-life of the food. Electron beam irradiation process and its facilities are discussed widely for animal food products, nowadays. Although there are many advantages of this technique, high doses may be needed to achieve desired purposes. The irradiation conditions such as irradiation energy, dose and speed, penetration depth, processing speed should be optimized for such an irradiation apparatus design. The type and the size of the food; if it is fresh, frozen or in packets; transition process to atmospheric medium and irradiation parameters are the issues that need to be adjusted carefully according to aims. In this work, design parameters of an electron beam irradiation system are described and simulation of a low energy electron curtain accelerator is introduced. This study was carried out as the first step with the construction idea of a system that is planned to be made most appropriately in the current laboratory conditions. Also is to demonstrate the operability of such a system at low energies for sterilization on the surface of the target material.

Anahtar Kelimeler

Electron beam, electron accelerator, electron beam irradiation of food, food irradiation, animal products

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