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Yüksek Hidrostatik Basınç ve Ultrasonun Meyve- Sebze Ürünlerinin Kalitesi Üzerine Etkisi

Yıl 2014, Cilt: 28 Sayı: 1, 83 - 93, 01.04.2014

Leyla Sayın Canan Ece Tamer

Öz

Anahtar Kelimeler

-

Kaynakça

  • Akdemir Evrendilek, G., Çağrı Mehmetoğlu, A., Çoşansu, S. ve Erkmen, O. 2010. Yeni yöntemlerle gıdaların korunması. pp. 307-344. (O. Erkmen Ed. Gıda Mikrobiyolojisi). 2. Baskı. Efil Yayınevi, Ankara.
  • Alpas, H. ve Bozoğlu, F. 2000. Yüksek hidrostatik basınç (YHB) değişken parametrelerinin Listeria innocua hücrelerinin D ve Z değerleri üzerine etkisi.Gıda. 25 (3) 213-216.
  • Alpas, H., Kalchayanand, N., Bozoğlu, F. and Ray, B. 2000. Interactions of high hydrostatic pressure, pressurization temperature and pH on death and injury of pressure-resistant and pressure- sensitive strains of foodborne pathogens. Int. J. of Food Microbiol. 60: 33-42.
  • Barton S, Bullock C, Weir D. 1996. The effects of ultrasound on activities of some glycosidase enzymes of industrial importance. Enzyme Microbiol. Technol. 18: 190-194.
  • Bignon, J. 1996. Cold pasteurizers hyperbar for the stabilization of fresh fruit juices. Fruit Processing. 2: 46- 48.
  • Bozkurt, H ve İçier, F. 2009. UV-C ve ultrason ön işlemlerinin çilek kalitesi üzerine etkileri. Gıda. 34 (5) 279-286.
  • Brauch, G., Haensler, U. and Ludwig, H. 1990. The effect of pressure on bacteriophages. High Pressure Res. 5: 767-769.
  • Butz, P., Habison, G. and Ludwig, H. 1992. Influence of high pressure on a lipid-coated virus. In: High Pressure and Biotechnology. (Eds.: R. Hayashi, K. Heremans, P. Masso). Jhon Libby & Co. Ltd. London. 61-64.
  • Butz, P., Funtenberger, S., Haberditzil, T. and Tauscher, B. 1996. High pressure inactivation of Byssochlamys nivea ascospores and other heat-resistant moulds. Lebensm. Wiss. Technol. 29: 404-410.
  • Butz, P. and Tauscher, B. 2002. Emerging Technologies: Chemical Aspects, Food Res. Int. 35 (2/3) 279–284.
  • Butz, P., Fernández García, A., Lindauer R., Dieterich, S., Bognár, A., Tauscher, B. 2003. Influence of ultra high pressure processing on fruit and vegetable products. J. of Food Engineer. 56: 233- 236.
  • Cruz, R.M.S., Vieria, C.M., Silva, C.L.M. 2008. Effect of heat and thermosonication treatments on watercress (Nasturtium officinale) vitamin C degredation kinetics. Innovative Food Sci. and Emerging Technol. 9: 483-488.
  • Delgado, A.E., Zheng, D., Sun W. 2008. Influence of ultrasound on freezing rate of immersion-frozen apples. Food Bioprocces. Technol. 2: 263-270.
  • Dolatowski, Z. J., Stadnik, J. and Stasiak, D. 2007. Applications of ultrasound in food technology, ACTA Scientiarum Polonorum - Technologia Alimentaria. 6 (3) 89-99.
  • Farkas, D.F. and Hoover, D.G. 2000. High pressure processing. In:Kinetics of microbial inactivation for alternative food processing technologies. J. Food Sci. Special Supplement. 47-64.
  • Farr, D. 1990. High pressure technology in the food industry. Trends in Food Sci. and Technol. 1: 14- 16.
  • Feng, H., Yang, W. and Hielscher, T. 2008. Power ultrasound. Food Sci Technol Int. 14: 433-436.
  • Fernandes, F.A.N. and Rodrigues, S. 2007. Ultrasound as pre-treated for drying of fruits: Dehydration of banana. J. Food Engineer. 82: 261-267.
  • Fernandes, F.A.N., Linhares, F.E. and Rodrigues S. 2008. Ultrasound as pre-treatment for drying of pineapple. Ultrasonics Sonochem. 15: 1049-1054.
  • Frias, J., Penas, E., Ullate, M. and Vidal-Valverde, C. 2010. Influence of drying by convective air dryer or power ultrasound on the vitamin C and β-carotene content of carrots. J. Agric. Food Chem. 58: 10539-10544.
  • García-Risco, M. R., Olano, A., Ramos, M. and López- Fandiño, R. 2000. Micellar changes induced by high pressure. Influence in the proteolytic activity and organoleptic properties of milk. J. of Dairy Sci. 83 (10) 2184-2189.
  • Gómez, M., Oliete, B., García-Álvarez, J., Ronda, F. and Salazar, J. 2008. Characterization of cake batters by ultrasound measurements. J. of Food Engineer. 89: 408–413.
  • Gökmen, V. ve Acar, J. 1995. Yüksek basınç teknolojisinin gıda endüstrisinde uygulamaları, Gıda. 20 (3)167-172.
  • Heinz, V. and Knorr, D. 1998. High pressure germination and inactivation kinetics of bacterial spores. In: High pressure food science, bioscience and chemistry. (Ed.: N.S. Isaacs). The Royal Soc. Chem. Cambridge, UK. 436-441.
  • Hendrickx, M., Ludikhuyze, L., Van den Broeck, I. and Weemaes, C. 1998. Effects of high pressure on enzymes related to food quality. Trends in Food Sci. & Technol. 9: 197-203.
  • Hite, B. H. 1899. The Effect of Pressure in the Preservation of Milk, A Preliminary Report. West Virginia Agricultural Experiment Station, Morgantown, W. VA. Bulletin 58.
  • Hoover, D.G., Metrick, C., Papineau, A.M., Farkas, D.F. and Knorr, D. 1989. Biological efffects of high hydrostatic pressure on food microorganisms. Food Technol. 43: 99-107.
  • Hoover, D. G. 2000. Kinetics of microbial inactivation for alternative food processing technologies: Ultrasound, J. of Food Sci. 93-95.
  • Ifuku, Y., Takahashi, Y. and Yamasaki, S. 1993. Ultra high pressure sterilization: A new development in the Japanese fruit juice industry, Int. Fruchtsaft- Union XXI, Budapest 4-7 May. 101-113.
  • Igual, M., Sampedro, F., Martínez-Navarrete, N. and Fan, X. 2013. Combined osmodehydration and high pressure processing on the enzyme stability and antioxidant capacity of a grapefruit jam. J. of Food Engineer. 114: 514-521.
  • İbanoğlu, E. ve İbanoğlu, Ş. 2003. Yüksek hidrostatik basınç uygulamasının mısır nişastasının jelatinizasyonu üzerine etkileri. Gıda. 28 (3) 273-276.
  • Jang, J.H. and Moon, K.D. 2011. Inhibition of polyphenol oxidase and peroxidase activities on fresh- cut apple by simultaneous treatment of ultrasound and ascorbic acid. Food Chem. 124: 444-449.
  • Kadkhodaee, R. and Povey, M.J.W. 2007. Ultrasonic inactivation of Bacillus α-amylase. I. Effect of gas content and emitting face of probe. Ultrasonics Sonochem. 15: 133-142.
  • Knorr, D. 1993. Effects of high hydrostatics pressure processes on food safety and quality. Food Technol. 156-161.
  • Knorr, D., Zenker, M., Heinz, V. and Lee, D.U. 2004. Applications and potential of ultrasonic in food processing. Trends in Food Sci. & Technol. 15: 261-266.
  • Ko, W.C., Jao, C.-L., Hwang, J.-S. and Hsu, K.C. 2006. Effect of high-pressure treatment on processing quality of Tilapia meat fillets. J. of Food Engineer. 77: 1007-1011.
  • Li, B. and Sun, D.W., 2002. Effect of power ultrasound on freezing rate during immersionfreezing. J. of Food Engineer. 55 (3) 277-282.
  • Lopez, P. and Burgos, J. 1995. Lipoxygenase inactivation by manothermosonication: Effects of sonication physical parameters, pH, KCl, sugars, glycerol and enzyme concentration. J. of Agric. and Food Chem. 43: 620-625.
  • Luque de Castro, M.D. and Priego-Capote, F. 2007. Ultrasound-assisted crystallization (sonocrystallization). Ultrasonics Sonochem. 14: 717-724.
  • Mason, T. J., Riera, E., Vercet, A. and Lopez-Buesa, P. 2005. Application of Ultrasound, Emerging Technologies for Food Processing, Academic Press,USA.
  • Matser, A.M., Krebbers, B., Van den Berg R.W. and Bartels, P.V. 2004. Advantages of high pressure sterilization on quality of food products. Trends in Food Sci. and Technol. 15: 79-85.
  • McClements, D.J., 1995. Advances in the application of ultrasound in food analysis and processing. Trends in Food Sci. and Technol. 6: 293-299.
  • Messens, W., Van Camp, J. and Huyghebaert, A. 1997. The use of high pressure to modify the functionality of food proteins. Trends in Food Sci. and Technol. 8: 107-112.
  • Metrick, C., Hoover, D.G. and Farkas, D.F. 1989. Effects of high hydrostatic pressure on heat- resistant and heat-sensitive strains of Salmonella. J. Food Sci. 54: 1547-1564.
  • Moerman, F. 2005. High hydrostatic pressure inactivation of vegetative microorganisms, aerobic and anaerobic spores in pork marengo, a low asidic particulate food product. Meat Sci. 69: 225-232.
  • Nienaber, U., Shellhammer, T.H. 2001. High-pressure processing of orange juice: Combination treatments and a shelf life study. J Food Sci. 66: 332-336
  • O’Donnell, C.P., Tiwari, B.K., Bourke, P. and Cullen, P.J. 2010. Effect of ultrasonic processing on food enzymes of industrial importance. Trends in Food Sci. and Technol. 21: 358–367.
  • Park, S.J., Lee, J.I. and Park, J. 2002. Effects of a combined process of high pressure carbon dioxide and high hydrostatic pressure on the quality of carrot juice. J. of Food Sci. 67 (5) 1827-1833
  • Park, S.J., Park, H.W. and Park, J. 2003. Inactivation kinetics of food poisoning microorganisms by carbon dioxide and high hydrostatic pressure. J. of Food Sci. 68 (3) 976-981.
  • Park Hugas, M., Garriga, M. and Monfort, J.M. 2002. New mild technologies in meat processing: High pressure as a model technology. Meat Sci. 62: 359-371
  • Patist, A. and Bates, D. 2008. Ultrasonic innovations in the food industry: From the laboratory to commercial production. Innovative Food Sci. Emerg. Technol. 9: 147-154.
  • Piyasena, P., Mohareb, E. and McKellar, R.C. 2003. Inactivation of microbes using ultrasound. Int. J. of Food Microbiol. 87: 207-216.
  • Préstamo, G., Sanz, P.D. and Arroyo, G. 2000. Fruit preservation under high hydrostatic pressure. High Pressure Research: An Int. J. 19 (1-6) 145-152.
  • Rahman, S.M. 2007. Handbook of Food Preservation. (2nt Ed.). CRC Press. London. 713-739.
  • Reddy, N.R., Solomon, H.M., Tetzloff, R.C. and Rhodehamel, E.J. 2003. Inactivation of Clostridium botulinum type A spores by high pressure processing at elevated temperatures. J. of Food Protect. 66 (8) 1402-1407
  • Roger, H. 1895. Action des hautes pressions sur quelques bacteries. Arch. Physiol.
  • Norm. Path., 5th series. 7: 12-17.
  • Ross, A. I.V., Griffiths, M.W., Mittal, G.S. and Deeth, H.C. 2003. Combining nonthermal technologies to control foodborne microorganisms. Int. J. of Food Microbiol. 89: 125-138.
  • Russell, N.J. 2002. Bacterial membranes: The effects of chill storage and food processing: An overview. Int. J. Food Microbiol. 79: 27-34.
  • Soria, A.C. and Willamiel, M. 2010. Effect of ultrasound on the technological properties and bioacti- vity of food, Trends in Food Sci. and Technol. 21: 323-331
  • Soria, A.C. and Willamiel, M. 2010. Effect of ultrasound on the technological properties and ACTA scientiarum Polonorum - Technologia Alimentaria. 6 (3) 89-99
  • Şanal, İ.S. ve Çalımlı, A. 2000. Yüksek hidrostatik basınç teknolojisi ve gıda endüstrisinde uygulamaları. Gıda. 25 (3) 193-201.
  • Tamaoka, T., Itoh, N. and Hayashi, R. 1991. High HHP effect on maillard reaction. Agric. Biol. Chem. 55: 2071-2074
  • Ulusoy, H.B., Colak, H. and Hampikyan, H. 2007. The use of ultrasonic waves in food technology. Res. J. Biol. Sci. 2: 491-497.
  • Vercet, A., Burgos, J., Crelier, S. and Lopez-Buesa, P. 2001. Inactivation of protease and lipase by ultrasound. Innovative Food Sci. Technol. 2: 139-150.
  • Virone, C., Kramer, H.J.M., Van Rosmalen, G.M., Stoop, A.H. and Bakker, T.W. 2006.Primary nucleation induced by ultrasonic cavitation. J. Crystal. Growth. 1: 9-15.
  • Wang, J., Cao, Y., Sun, B., Wang, C. and Mo, Y. 2011. Effect of ultrasound on the activity of alliinase from fresh garlic, Ultrasonics Sonochem. 18: 534-540.
  • Wu, J., Gamage, T.V., Vilkhu, K.S., Simons, L.K. and Mawson, R. 2008. Effect of thermosonication on quality improvement of tomato juice. Innovative Food Sci. Emerg. Technol. 9: 186-195.
  • Zheng, L. and Sun, D.W., 2006. Innovative applications of power ultrasound during food freezing processes a review. Trends in Food Sci. and Technol. 17: 16-23.

Yüksek Hidrostatik Basınç ve Ultrasonun Gıda Koruma Yöntemi Olarak Kullanımı

Yıl 2014, Cilt: 28 Sayı: 1, 83 - 93, 01.04.2014

Leyla Sayın Canan Ece Tamer

Öz

Gıda endüstrisinde ısıl olmayan işlemlerin uygulanması sadece gıdaların raf ömrünün artırılması amacıyla değil, aynı zamanda; güvenilir, besinsel ve duyusal açıdan daha kaliteli gıdaların üretilebilmesine olanak sağlamaktadır. Günümüzde meyve ve sebze işleme sanayinde geleneksel ısıtma uygulamalarına alternatif olabilecek yeni teknikler üzerine yapılan çalışmalar artmaktadır. Bu alanda üzerinde çalışılan yeni teknolojilere, yüksek hidrostatik basınç ve ultrason uygulamaları örnek verilebilir. Meyve ve sebze işleme sanayinde kullanılan geleneksel ısıtma teknikleriyle elde edilen ürünlerde besin kayıplarının yanında duyusal kayıplar da görülmektedir. Bu yeni teknolojilerin kullanımı ile üretilen ürünler, geleneksel ısıtma uygulanarak üretilen ürünlere göre daha besleyici ve daha yüksek duyusal kalitede olmaları nedeniyle tercih edilmektedir. Bu derlemede, geleneksel gıda işleme yöntemlerine alternatif olarak meyve ve sebze işleme sanayinde kullanılan yüksek hidrostatik basınç ve ultrason, tekniklerinin temel özellikleri, mikroorganizma ve enzim inaktivasyonu üzerine etkileri ile meyve ve sebze işleme sanayindeki kullanımı açıklanmıştır

Anahtar Kelimeler

Yüksek hidrostatik basınç ultrason meyve - sebze işleme teknolojisi

Kaynakça

  • Akdemir Evrendilek, G., Çağrı Mehmetoğlu, A., Çoşansu, S. ve Erkmen, O. 2010. Yeni yöntemlerle gıdaların korunması. pp. 307-344. (O. Erkmen Ed. Gıda Mikrobiyolojisi). 2. Baskı. Efil Yayınevi, Ankara.
  • Alpas, H. ve Bozoğlu, F. 2000. Yüksek hidrostatik basınç (YHB) değişken parametrelerinin Listeria innocua hücrelerinin D ve Z değerleri üzerine etkisi.Gıda. 25 (3) 213-216.
  • Alpas, H., Kalchayanand, N., Bozoğlu, F. and Ray, B. 2000. Interactions of high hydrostatic pressure, pressurization temperature and pH on death and injury of pressure-resistant and pressure- sensitive strains of foodborne pathogens. Int. J. of Food Microbiol. 60: 33-42.
  • Barton S, Bullock C, Weir D. 1996. The effects of ultrasound on activities of some glycosidase enzymes of industrial importance. Enzyme Microbiol. Technol. 18: 190-194.
  • Bignon, J. 1996. Cold pasteurizers hyperbar for the stabilization of fresh fruit juices. Fruit Processing. 2: 46- 48.
  • Bozkurt, H ve İçier, F. 2009. UV-C ve ultrason ön işlemlerinin çilek kalitesi üzerine etkileri. Gıda. 34 (5) 279-286.
  • Brauch, G., Haensler, U. and Ludwig, H. 1990. The effect of pressure on bacteriophages. High Pressure Res. 5: 767-769.
  • Butz, P., Habison, G. and Ludwig, H. 1992. Influence of high pressure on a lipid-coated virus. In: High Pressure and Biotechnology. (Eds.: R. Hayashi, K. Heremans, P. Masso). Jhon Libby & Co. Ltd. London. 61-64.
  • Butz, P., Funtenberger, S., Haberditzil, T. and Tauscher, B. 1996. High pressure inactivation of Byssochlamys nivea ascospores and other heat-resistant moulds. Lebensm. Wiss. Technol. 29: 404-410.
  • Butz, P. and Tauscher, B. 2002. Emerging Technologies: Chemical Aspects, Food Res. Int. 35 (2/3) 279–284.
  • Butz, P., Fernández García, A., Lindauer R., Dieterich, S., Bognár, A., Tauscher, B. 2003. Influence of ultra high pressure processing on fruit and vegetable products. J. of Food Engineer. 56: 233- 236.
  • Cruz, R.M.S., Vieria, C.M., Silva, C.L.M. 2008. Effect of heat and thermosonication treatments on watercress (Nasturtium officinale) vitamin C degredation kinetics. Innovative Food Sci. and Emerging Technol. 9: 483-488.
  • Delgado, A.E., Zheng, D., Sun W. 2008. Influence of ultrasound on freezing rate of immersion-frozen apples. Food Bioprocces. Technol. 2: 263-270.
  • Dolatowski, Z. J., Stadnik, J. and Stasiak, D. 2007. Applications of ultrasound in food technology, ACTA Scientiarum Polonorum - Technologia Alimentaria. 6 (3) 89-99.
  • Farkas, D.F. and Hoover, D.G. 2000. High pressure processing. In:Kinetics of microbial inactivation for alternative food processing technologies. J. Food Sci. Special Supplement. 47-64.
  • Farr, D. 1990. High pressure technology in the food industry. Trends in Food Sci. and Technol. 1: 14- 16.
  • Feng, H., Yang, W. and Hielscher, T. 2008. Power ultrasound. Food Sci Technol Int. 14: 433-436.
  • Fernandes, F.A.N. and Rodrigues, S. 2007. Ultrasound as pre-treated for drying of fruits: Dehydration of banana. J. Food Engineer. 82: 261-267.
  • Fernandes, F.A.N., Linhares, F.E. and Rodrigues S. 2008. Ultrasound as pre-treatment for drying of pineapple. Ultrasonics Sonochem. 15: 1049-1054.
  • Frias, J., Penas, E., Ullate, M. and Vidal-Valverde, C. 2010. Influence of drying by convective air dryer or power ultrasound on the vitamin C and β-carotene content of carrots. J. Agric. Food Chem. 58: 10539-10544.
  • García-Risco, M. R., Olano, A., Ramos, M. and López- Fandiño, R. 2000. Micellar changes induced by high pressure. Influence in the proteolytic activity and organoleptic properties of milk. J. of Dairy Sci. 83 (10) 2184-2189.
  • Gómez, M., Oliete, B., García-Álvarez, J., Ronda, F. and Salazar, J. 2008. Characterization of cake batters by ultrasound measurements. J. of Food Engineer. 89: 408–413.
  • Gökmen, V. ve Acar, J. 1995. Yüksek basınç teknolojisinin gıda endüstrisinde uygulamaları, Gıda. 20 (3)167-172.
  • Heinz, V. and Knorr, D. 1998. High pressure germination and inactivation kinetics of bacterial spores. In: High pressure food science, bioscience and chemistry. (Ed.: N.S. Isaacs). The Royal Soc. Chem. Cambridge, UK. 436-441.
  • Hendrickx, M., Ludikhuyze, L., Van den Broeck, I. and Weemaes, C. 1998. Effects of high pressure on enzymes related to food quality. Trends in Food Sci. & Technol. 9: 197-203.
  • Hite, B. H. 1899. The Effect of Pressure in the Preservation of Milk, A Preliminary Report. West Virginia Agricultural Experiment Station, Morgantown, W. VA. Bulletin 58.
  • Hoover, D.G., Metrick, C., Papineau, A.M., Farkas, D.F. and Knorr, D. 1989. Biological efffects of high hydrostatic pressure on food microorganisms. Food Technol. 43: 99-107.
  • Hoover, D. G. 2000. Kinetics of microbial inactivation for alternative food processing technologies: Ultrasound, J. of Food Sci. 93-95.
  • Ifuku, Y., Takahashi, Y. and Yamasaki, S. 1993. Ultra high pressure sterilization: A new development in the Japanese fruit juice industry, Int. Fruchtsaft- Union XXI, Budapest 4-7 May. 101-113.
  • Igual, M., Sampedro, F., Martínez-Navarrete, N. and Fan, X. 2013. Combined osmodehydration and high pressure processing on the enzyme stability and antioxidant capacity of a grapefruit jam. J. of Food Engineer. 114: 514-521.
  • İbanoğlu, E. ve İbanoğlu, Ş. 2003. Yüksek hidrostatik basınç uygulamasının mısır nişastasının jelatinizasyonu üzerine etkileri. Gıda. 28 (3) 273-276.
  • Jang, J.H. and Moon, K.D. 2011. Inhibition of polyphenol oxidase and peroxidase activities on fresh- cut apple by simultaneous treatment of ultrasound and ascorbic acid. Food Chem. 124: 444-449.
  • Kadkhodaee, R. and Povey, M.J.W. 2007. Ultrasonic inactivation of Bacillus α-amylase. I. Effect of gas content and emitting face of probe. Ultrasonics Sonochem. 15: 133-142.
  • Knorr, D. 1993. Effects of high hydrostatics pressure processes on food safety and quality. Food Technol. 156-161.
  • Knorr, D., Zenker, M., Heinz, V. and Lee, D.U. 2004. Applications and potential of ultrasonic in food processing. Trends in Food Sci. & Technol. 15: 261-266.
  • Ko, W.C., Jao, C.-L., Hwang, J.-S. and Hsu, K.C. 2006. Effect of high-pressure treatment on processing quality of Tilapia meat fillets. J. of Food Engineer. 77: 1007-1011.
  • Li, B. and Sun, D.W., 2002. Effect of power ultrasound on freezing rate during immersionfreezing. J. of Food Engineer. 55 (3) 277-282.
  • Lopez, P. and Burgos, J. 1995. Lipoxygenase inactivation by manothermosonication: Effects of sonication physical parameters, pH, KCl, sugars, glycerol and enzyme concentration. J. of Agric. and Food Chem. 43: 620-625.
  • Luque de Castro, M.D. and Priego-Capote, F. 2007. Ultrasound-assisted crystallization (sonocrystallization). Ultrasonics Sonochem. 14: 717-724.
  • Mason, T. J., Riera, E., Vercet, A. and Lopez-Buesa, P. 2005. Application of Ultrasound, Emerging Technologies for Food Processing, Academic Press,USA.
  • Matser, A.M., Krebbers, B., Van den Berg R.W. and Bartels, P.V. 2004. Advantages of high pressure sterilization on quality of food products. Trends in Food Sci. and Technol. 15: 79-85.
  • McClements, D.J., 1995. Advances in the application of ultrasound in food analysis and processing. Trends in Food Sci. and Technol. 6: 293-299.
  • Messens, W., Van Camp, J. and Huyghebaert, A. 1997. The use of high pressure to modify the functionality of food proteins. Trends in Food Sci. and Technol. 8: 107-112.
  • Metrick, C., Hoover, D.G. and Farkas, D.F. 1989. Effects of high hydrostatic pressure on heat- resistant and heat-sensitive strains of Salmonella. J. Food Sci. 54: 1547-1564.
  • Moerman, F. 2005. High hydrostatic pressure inactivation of vegetative microorganisms, aerobic and anaerobic spores in pork marengo, a low asidic particulate food product. Meat Sci. 69: 225-232.
  • Nienaber, U., Shellhammer, T.H. 2001. High-pressure processing of orange juice: Combination treatments and a shelf life study. J Food Sci. 66: 332-336
  • O’Donnell, C.P., Tiwari, B.K., Bourke, P. and Cullen, P.J. 2010. Effect of ultrasonic processing on food enzymes of industrial importance. Trends in Food Sci. and Technol. 21: 358–367.
  • Park, S.J., Lee, J.I. and Park, J. 2002. Effects of a combined process of high pressure carbon dioxide and high hydrostatic pressure on the quality of carrot juice. J. of Food Sci. 67 (5) 1827-1833
  • Park, S.J., Park, H.W. and Park, J. 2003. Inactivation kinetics of food poisoning microorganisms by carbon dioxide and high hydrostatic pressure. J. of Food Sci. 68 (3) 976-981.
  • Park Hugas, M., Garriga, M. and Monfort, J.M. 2002. New mild technologies in meat processing: High pressure as a model technology. Meat Sci. 62: 359-371
  • Patist, A. and Bates, D. 2008. Ultrasonic innovations in the food industry: From the laboratory to commercial production. Innovative Food Sci. Emerg. Technol. 9: 147-154.
  • Piyasena, P., Mohareb, E. and McKellar, R.C. 2003. Inactivation of microbes using ultrasound. Int. J. of Food Microbiol. 87: 207-216.
  • Préstamo, G., Sanz, P.D. and Arroyo, G. 2000. Fruit preservation under high hydrostatic pressure. High Pressure Research: An Int. J. 19 (1-6) 145-152.
  • Rahman, S.M. 2007. Handbook of Food Preservation. (2nt Ed.). CRC Press. London. 713-739.
  • Reddy, N.R., Solomon, H.M., Tetzloff, R.C. and Rhodehamel, E.J. 2003. Inactivation of Clostridium botulinum type A spores by high pressure processing at elevated temperatures. J. of Food Protect. 66 (8) 1402-1407
  • Roger, H. 1895. Action des hautes pressions sur quelques bacteries. Arch. Physiol.
  • Norm. Path., 5th series. 7: 12-17.
  • Ross, A. I.V., Griffiths, M.W., Mittal, G.S. and Deeth, H.C. 2003. Combining nonthermal technologies to control foodborne microorganisms. Int. J. of Food Microbiol. 89: 125-138.
  • Russell, N.J. 2002. Bacterial membranes: The effects of chill storage and food processing: An overview. Int. J. Food Microbiol. 79: 27-34.
  • Soria, A.C. and Willamiel, M. 2010. Effect of ultrasound on the technological properties and bioacti- vity of food, Trends in Food Sci. and Technol. 21: 323-331
  • Soria, A.C. and Willamiel, M. 2010. Effect of ultrasound on the technological properties and ACTA scientiarum Polonorum - Technologia Alimentaria. 6 (3) 89-99
  • Şanal, İ.S. ve Çalımlı, A. 2000. Yüksek hidrostatik basınç teknolojisi ve gıda endüstrisinde uygulamaları. Gıda. 25 (3) 193-201.
  • Tamaoka, T., Itoh, N. and Hayashi, R. 1991. High HHP effect on maillard reaction. Agric. Biol. Chem. 55: 2071-2074
  • Ulusoy, H.B., Colak, H. and Hampikyan, H. 2007. The use of ultrasonic waves in food technology. Res. J. Biol. Sci. 2: 491-497.
  • Vercet, A., Burgos, J., Crelier, S. and Lopez-Buesa, P. 2001. Inactivation of protease and lipase by ultrasound. Innovative Food Sci. Technol. 2: 139-150.
  • Virone, C., Kramer, H.J.M., Van Rosmalen, G.M., Stoop, A.H. and Bakker, T.W. 2006.Primary nucleation induced by ultrasonic cavitation. J. Crystal. Growth. 1: 9-15.
  • Wang, J., Cao, Y., Sun, B., Wang, C. and Mo, Y. 2011. Effect of ultrasound on the activity of alliinase from fresh garlic, Ultrasonics Sonochem. 18: 534-540.
  • Wu, J., Gamage, T.V., Vilkhu, K.S., Simons, L.K. and Mawson, R. 2008. Effect of thermosonication on quality improvement of tomato juice. Innovative Food Sci. Emerg. Technol. 9: 186-195.
  • Zheng, L. and Sun, D.W., 2006. Innovative applications of power ultrasound during food freezing processes a review. Trends in Food Sci. and Technol. 17: 16-23.
Toplam 69 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Bölüm Araştırma Makaleleri
Yazarlar

Leyla Sayın Bu kişi benim

Canan Ece Tamer Bu kişi benim

Yayımlanma Tarihi 1 Nisan 2014
Yayımlandığı Sayı Yıl 2014 Cilt: 28 Sayı: 1

Kaynak Göster

APA Sayın, L., & Tamer, C. E. (2014). Yüksek Hidrostatik Basınç ve Ultrasonun Gıda Koruma Yöntemi Olarak Kullanımı. Uludağ Üniversitesi Ziraat Fakültesi Dergisi, 28(1), 83-93.
AMA Sayın L, Tamer CE. Yüksek Hidrostatik Basınç ve Ultrasonun Gıda Koruma Yöntemi Olarak Kullanımı. Uludag Üniv. Ziraat Fak. Derg. Nisan 2014;28(1):83-93.
Chicago Sayın, Leyla, ve Canan Ece Tamer. “Yüksek Hidrostatik Basınç Ve Ultrasonun Gıda Koruma Yöntemi Olarak Kullanımı”. Uludağ Üniversitesi Ziraat Fakültesi Dergisi 28, sy. 1 (Nisan 2014): 83-93.
EndNote Sayın L, Tamer CE (01 Nisan 2014) Yüksek Hidrostatik Basınç ve Ultrasonun Gıda Koruma Yöntemi Olarak Kullanımı. Uludağ Üniversitesi Ziraat Fakültesi Dergisi 28 1 83–93.
IEEE L. Sayın ve C. E. Tamer, “Yüksek Hidrostatik Basınç ve Ultrasonun Gıda Koruma Yöntemi Olarak Kullanımı”, Uludag Üniv. Ziraat Fak. Derg., c. 28, sy. 1, ss. 83–93, 2014.
ISNAD Sayın, Leyla - Tamer, Canan Ece. “Yüksek Hidrostatik Basınç Ve Ultrasonun Gıda Koruma Yöntemi Olarak Kullanımı”. Uludağ Üniversitesi Ziraat Fakültesi Dergisi 28/1 (Nisan 2014), 83-93.
JAMA Sayın L, Tamer CE. Yüksek Hidrostatik Basınç ve Ultrasonun Gıda Koruma Yöntemi Olarak Kullanımı. Uludag Üniv. Ziraat Fak. Derg. 2014;28:83–93.
MLA Sayın, Leyla ve Canan Ece Tamer. “Yüksek Hidrostatik Basınç Ve Ultrasonun Gıda Koruma Yöntemi Olarak Kullanımı”. Uludağ Üniversitesi Ziraat Fakültesi Dergisi, c. 28, sy. 1, 2014, ss. 83-93.
Vancouver Sayın L, Tamer CE. Yüksek Hidrostatik Basınç ve Ultrasonun Gıda Koruma Yöntemi Olarak Kullanımı. Uludag Üniv. Ziraat Fak. Derg. 2014;28(1):83-9.