Gıda Sanayinde Yüksek Basınç Uygulamalarındaki Besin Kayıpları

Elif SEZER, Ahmet Levent İNANÇ
2.987 1.354

Öz


Yüksek basınç teknolojileri günümüzde hızlı bir şekilde yükselişe geçen, ısıl işleme iyi bir alternatif olarakgörülen bir gıda işleme tekniğidir. Yüksek basınç uygulamalarıyla ilgili araştırmalar özellikle son yüzyılda giderekönem kazanmıştır. Gıdalarda daha çok süt, et ve meyve-sebze ürünlerine uygulanmaktadır. Yüksek basıncınmikrobiyal gelişimi engellemesinin yanı sıra gıdada yapı, tekstür, aroma ve besin maddeleri bakımından en azdeğişikliğe neden olması beklenmektedir. Uygulanacak basınç, sıcaklık ve süre parametreleri üzerine yapılanaraştırmalarda mikrobiyal inaktivasyon ve besin değerlerindeki kayıplar değerlendirilerek uygun değerlerinbelirlenmesine çalışılmaktadır. Çalışmamızda yüksek basınç uygulamalarında gıdalarda görülen besin kayıpları ileilgili yapılmış çalışmalar yer almaktadır. Yapılmış araştırmalar yüksek basınç uygulamalarının besin maddelerininkorunması açısından olumlu bir uygulama olduğunu ortaya koymaktadır.

Anahtar kelimeler


Yüksek Basınç, Besin bileşenleri, Gıda

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Referanslar


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