Non-thermal Applications - Ionizing Radiation and High Hydrostatic Pressure
Nuray ErkanThis section examines two significant non-thermal methods used in food safety and preservation technologies: ionizing radiation and high hydrostatic pressure (HHP) applications. Ionizing radiation extends the shelf life of food by inactivating spoilage and pathogenic microorganisms. It typically uses gamma rays, X-rays, and accelerated electrons. This method preserves the nutritional value of food while ensuring long-term storage. HHP applications inactivate microorganisms and enzymes in foods under high pressure. This method allows foods to remain fresh for extended periods without altering their physical properties. HHP is particularly effective in reducing microbial load in sensitive foods such as seafood and meat, extending their shelf life. Both methods offer effective solutions to enhance food safety and quality while reducing economic losses.
Isıl Olmayan Uygulamalar - İyoni̇ze Radyasyon ve Yüksek Hi̇drostati̇k Basınç
Nuray ErkanBu bölümde, gıda güvenliği ve muhafaza teknolojileri alanında kullanılan iki önemli ısıl olmayan yöntem olan iyonize radyasyon ve yüksek hidrostatik basınç (YHB) uygulamaları incelenmiştir. İyonize radyasyon, gıdaların bozulmasına neden olan mikroorganizmaları ve patojenleri inaktive ederek raf ömrünü uzatır. Genellikle gamma ışınları, X ışınları ve hızlandırılmış elektronlar kullanılır. Bu yöntem, gıdanın besin değerini korurken uzun süreli muhafaza sağlar. YHB uygulamaları ise yüksek basınç altında gıdaların mikroorganizmalarını ve enzimlerini inaktive eder. Bu yöntem, gıdaların fiziksel özelliklerinde değişiklik yapmadan uzun süre taze kalmalarını sağlar. YHB, su ürünleri ve et gibi hassas gıdalarda mikrobiyal yükü azaltarak raf ömrünü uzatır. Her iki yöntem de gıda güvenliği ve kalitesini artırarak ekonomik kayıpları azaltmak için etkili çözümler sunar.
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