Aquatic Resources in Food Security and Sustainable Food Safety

EnglishTürkçe

CHAPTER


DOI :10.26650/B/LSB23LSB24.2024.026.013   IUP :10.26650/B/LSB23LSB24.2024.026.013    Full Text (PDF)

Non-thermal Applications - Pulse Electric Field, Ultrasound, Ultraviolet Light, Pulse Light, Cold Plasma Applications

Didem Üçok

Non-thermal applications are modern technologies used to enhance the quality and safety of seafood. While traditional thermal processes extend the shelf life of foods and inactivate pathogenic microorganisms, these processes can cause nutrient losses and chemical changes. Non-thermal applications are environmentally friendly and cause less damage to the nutritional value of seafood. These methods include pulsed electric field (PEF), ultrasound, ultraviolet light, pulsed light, and cold plasma applications. PEF uses strong electric currents to inactivate microorganisms and facilitate the processing of food materials. Ultrasound uses high-frequency sound waves to inactivate microorganisms and is used in food processing. Ultraviolet light and pulsed light technologies kill microorganisms and decontaminate food surfaces. Cold plasma application uses ionised neutral gas to inactivate microorganisms and extend the shelf life of seafood. The advantages of non-thermal applications include preserving nutritional value, energy efficiency, environmentally friendly, and the production of minimally processed products. However, the disadvantages include the high costs of some technologies, limited widespread use in large-scale applications, and incomplete understanding of the effects of some methods. Non-thermal applications are increasingly used in the seafood industry to obtain minimally processed, long shelf-life, and safer products. However, further research is needed to apply these technologies on a larger scale.


Keywords: Non-thermal applications, Pulsed electric field, Ultrasound, Ultraviolet light, Cold plasma
DOI :10.26650/B/LSB23LSB24.2024.026.013   IUP :10.26650/B/LSB23LSB24.2024.026.013    Full Text (PDF)

Isıl Olmayan Uygulamalar - Darbeli̇ Elektri̇k Alan, Ultrason, Ultravi̇yole Işık, Darbeli̇ Işık, Soğuk Plazma Uygulamaları

Didem Üçok

Isıl olmayan uygulamalar, su ürünlerinin kalite ve güvenliğini artırmak için kullanılan modern teknolojilerdir. Geleneksel ısıl işlemler, besinlerin raf ömrünü uzatmak ve patojen mikroorganizmaları etkisiz hale getirmek için kullanılırken, bu işlemler besin değerinde kayıplara ve kimyasal değişimlere neden olabilir. Isıl olmayan uygulamalar, su ürünlerinin besin değerini koruyarak daha az zarar verir ve çevre dostudur. Bu yöntemler arasında darbeli elektrik alan (DEA), ultrason, ultraviyole ışık, darbeli ışık ve soğuk plazma uygulamaları bulunur. DEA, güçlü elektrik akımları kullanarak mikroorganizmaları etkisiz hale getirir ve gıda maddelerinin işlenmesini kolaylaştırır. Ultrason, yüksek frekanslı ses dalgaları kullanarak mikroorganizmaları inaktive eder ve gıda işleme süreçlerinde kullanılır. Ultraviyole ışık ve darbeli ışık teknolojileri, mikroorganizmaları öldürerek gıda yüzeylerini dekontamine eder. Soğuk plazma uygulaması, nötr iyonize gaz kullanarak mikroorganizmaları etkisiz hale getirir ve su ürünlerinin raf ömrünü uzatır. Isıl olmayan uygulamaların avantajları arasında besin değerinin korunması, enerji verimliliği, çevre dostu olmaları ve minimal işlenmiş ürünlerin elde edilmesi sayılabilir. Dezavantajları ise, bazı teknolojilerin yüksek maliyetli olması, geniş ölçekli uygulamalarda henüz yeterince yaygınlaşmamış olmaları ve bazı yöntemlerin etkisinin tam olarak anlaşılamamış olmasıdır. Isıl olmayan uygulamalar, su ürünleri endüstrisinde minimal işlenmiş, uzun raf ömrüne sahip ve güvenliği artırılmış ürünler elde etmek için giderek daha fazla kullanılmaktadır. Ancak, bu teknolojilerin geniş ölçekte uygulanabilmesi için daha fazla araştırmaya ihtiyaç vardır.


Keywords: Isıl olmayan uygulamalar, Darbeli elektrik alan, Ultrason, Ultraviyole ışık, Soğuk plazma

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