Yıl 2018, Cilt 15, Sayı 2, Sayfalar 101 - 106 2018-12-31

Süte Uygulanan Termal Olmayan İşlemler
Non-Thermal Processes Used in Milk Treatment

Binnur KAPTAN [1] , Gökçe KESER [2]

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Yenilenen teknoloji beraberinde doğal ya da doğala daha yakın gıdaların talep edilmesini gündeme getirmiştir. Bu nedenle gıdalara uygulanan işlemler de zamanla yeniliklere kapılarını açmış ve açmaya da devam etmektedir. Gıda sektöründeki ürünlerin işlem basamaklarında değişiklere gidilmesi oldukça uzun zaman ve çokça uygulama gerektirmektedir. Süt teknolojisinde kullanılan en önemli iki teknoloji mikroorganizmaların inaktivasyonunu sağlamak için pastörizasyon ve sterilizasyon işlemlerini içerir. Yapılan çalışmalar yüksek sıcaklıklarda mikroorganizma inaktivasyonu sağlarken sütte var olan bileşenlerin yapısal özelliklerin değişmesine ve besin değerlerinin azalmasına sebep olmaktadır. Bu nedenledir ki yeni yöntemler denenmeye gidilmiştir. Sütü korumak besin değerlerine zarar vermemek amacıyla sütte yine istenilen mikroorganizma inaktivasyonu sağlamak amacıyla ısıl olmayan teknolojik işlemlerin uygulanabilmesi söz konusudur. Isıl olmayan teknolojik işlemler; mikrofiltrasyon (MF), darbeli elektrik alan, yüksek basınç uygulaması, ultrason, ultraviole ve X ışınlarıdır. Mikrofiltrasyon, memran sistemine göre uygulanmakta olup gözenek büyüklüklerine göre sınıflandırılmaktadır. Membranlardan geçirilen sütte bakterilerin ve sporlarının ayrılması söz konudur. Darbeli elektrik alan ve Yüksek basınç uygulamasında mikroorganizmaların hücre zarlarına zarar verilerek inaktivasyon sağlanmaktadır. Bu derlemede uygulanan bu işlemler anlatılmakta etkinlikleri avantajları ve dezavantajlarından bahsedilmektedir.

Renewed technology created a demand for natural foods or foods with more natural properties. Therefore, the processes used in food production necessiated taking measures to establish innovations over time. It takes a long time and a lot of practice to change the processing steps of the products in the food sector. Two of the most important technology used in dairy technology involve pasteurization and sterilization processes to ensure the inactivation of microorganisms. Although the currently used processes are able to inactivate microorganisms at high temperatures, they change the structural properties of milk components and decrease its nutritional value. This has led to the search for new methods. To protect milk and not to damage its nutritional value, it is also possible to apply non-thermal technological processes, which provide the desired microorganism inactivation. Non-thermal technological processes are microfiltration (MF), impact electric field, high pressure application, ultrasound, ultraviolet and X rays. Microfiltration is applied by considering the membrane system used and are classified according to pore size. Separation of bacteria and spores in milk are carried out by filtration through membranes. In the pulsed electric field and high pressure applications, inactivation is achieved by damaging the cell membranes of microorganisms.. In this review, these processes are explained and their advantages and disadvantages are discussed.

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Birincil Dil en
Konular Gıda Bilimi ve Teknolojisi
Yayımlanma Tarihi Aralık
Dergi Bölümü Derleme
Yazarlar

Orcid: 0000-0002-6268-7245
Yazar: Binnur KAPTAN (Sorumlu Yazar)
Kurum: Namik Kemal University, Faculty of Agriculture, Food Engineering Department
Ülke: Turkey


Orcid: 0000-0003-1611-7847
Yazar: Gökçe KESER
Kurum: Namik Kemal University, Faculty of Agriculture, Food Engineering Department
Ülke: Turkey


Bibtex @derleme { aduziraat412337, journal = {Adnan Menderes Üniversitesi Ziraat Fakültesi Dergisi}, issn = {1304-7787}, address = {Adnan Menderes Üniversitesi}, year = {2018}, volume = {15}, pages = {101 - 106}, doi = {10.25308/aduziraat.412337}, title = {Non-Thermal Processes Used in Milk Treatment}, key = {cite}, author = {KESER, Gökçe and KAPTAN, Binnur} }
APA KAPTAN, B , KESER, G . (2018). Non-Thermal Processes Used in Milk Treatment. Adnan Menderes Üniversitesi Ziraat Fakültesi Dergisi, 15 (2), 101-106. DOI: 10.25308/aduziraat.412337
MLA KAPTAN, B , KESER, G . "Non-Thermal Processes Used in Milk Treatment". Adnan Menderes Üniversitesi Ziraat Fakültesi Dergisi 15 (2018): 101-106 <http://dergipark.gov.tr/aduziraat/issue/41827/412337>
Chicago KAPTAN, B , KESER, G . "Non-Thermal Processes Used in Milk Treatment". Adnan Menderes Üniversitesi Ziraat Fakültesi Dergisi 15 (2018): 101-106
RIS TY - JOUR T1 - Non-Thermal Processes Used in Milk Treatment AU - Binnur KAPTAN , Gökçe KESER Y1 - 2018 PY - 2018 N1 - doi: 10.25308/aduziraat.412337 DO - 10.25308/aduziraat.412337 T2 - Adnan Menderes Üniversitesi Ziraat Fakültesi Dergisi JF - Journal JO - JOR SP - 101 EP - 106 VL - 15 IS - 2 SN - 1304-7787- M3 - doi: 10.25308/aduziraat.412337 UR - http://dx.doi.org/10.25308/aduziraat.412337 Y2 - 2018 ER -
EndNote %0 Adnan Menderes Üniversitesi Ziraat Fakültesi Dergisi Non-Thermal Processes Used in Milk Treatment %A Binnur KAPTAN , Gökçe KESER %T Non-Thermal Processes Used in Milk Treatment %D 2018 %J Adnan Menderes Üniversitesi Ziraat Fakültesi Dergisi %P 1304-7787- %V 15 %N 2 %R doi: 10.25308/aduziraat.412337 %U 10.25308/aduziraat.412337
ISNAD KAPTAN, Binnur , KESER, Gökçe . "Süte Uygulanan Termal Olmayan İşlemler". Adnan Menderes Üniversitesi Ziraat Fakültesi Dergisi 15 / 2 (Aralık 2019): 101-106. http://dx.doi.org/10.25308/aduziraat.412337