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Year 2013, Volume: 6 Issue: 2, 205 - 219, 18.03.2014

Pınar Oğuzhan

Abstract

Today, consumers prefer fresh or little processed food which is safer and stable microbiollogically.This situation has caused to the development of new processing and preservation techniques. One of these new techniques is the high pressure treatment, also known as a high hydrostatic pressure application. High pressure (HP) application has a common application area in food and it has became one of important preservation methods. HP application is a method of food processing that makes food safer and extends its shelf life. HP application in food industry is a technique not only for increasing the shelf life of the product but also for producing safer, suitable, better quality nutritional and sensory aspects of food. For these aspects, it has the potential of being alternative to traditional food processing methods consisting heat treatment techniques. HP application is a process exposed by liquid or solid food to 100-1000 MPa pressure wiht or without packaging. In this review, advantages, disadvantages and usage of high pressure applications in food industry will be mentioned.

Keywords

High hydrostatic pressure food preservation shelf life

References

  • Akdemir Evrendilek, G. Çağrı Mehmetoğlu, A. Çoşansu, S. Erkmen, O. (2010). Yeni yöntemlerle gıdaların korunması. pp. 307-344. (O. Erkmen ed. Gıda Mikrobiyolojisi). 2. Baskı. Efil Yayınevi, Ankara.
  • Akitsu, T. Ohkawa H.,Tsuji, M. Kimurab, H. Kogoma, M. (2005). Plasma sterilization using glow discharge at atmospheric pressure, Surface and Coatings Technology, 193 (1-3), 29-34.
  • Alpas, H. Bozoğlu, F. (2000). Yüksek hidrostatik basınç (YHB) değişken parametrelerinin Listeria innocua hücrelerinin D ve Z değerlerinin etkisi, Gıda, 25 (3), 213-216.
  • Angsupanich, K. Ledward, D. A. (1998). High Pressure Treatment Effects on Cod (Gadus morhua) Muscle, Food Chemistry, 63, 39-50.
  • Arıcı, M. (2006). Gıda muhafazasında yüksek hidrostatik basıncın mikroorganizmalar üzerine etkisi, Tekirdağ Ziraat Fakültesi Dergisi, 3(1), 41-49.
  • Basmacı, İ. (2010). Effect of ultrasound and high hydrostatic pressure (HHP) on liquefaction and quality parameters of selected honey varieties. The Degree of Master of Science, The Graduate School of Natural and Applied Sciences of Middle East Technical University, Food Engineering, Ankara.
  • Başaran, P. Başaran-Akgül, N. Öksüz, L. (2008). Elimination of Aspergillus parasiticus from nut surface with low pressure cold plasma (LPCP) treatment, Food Microbiology, 25, 626-632.
  • Bell, C. Kyriakides, A. (1999). E. coli: a Practical Approach to the Organism and Its Control in Foods. Blackwell Publishing, Oxford.
  • Brul, S. Rommens, A. J. M. Verrips, C. T. (2000). Mechanistic Studies on The Inactivation of Saccharomyces cerevisiae by Hgh-Pressure, Innovative Food Science&Emerging Technologies, 1, 99-108.
  • Cemeroğlu, B. (2004). Meyve ve sebze işleme teknolojisi. (1. Cilt), 226-227.
  • Cheftel, J. C. Culioli, J. (1997). Effects of High Pressure on Meat: A Review, Meat Science, 46(3), 211-236.
  • Crehan, C. M., Troy, D. J. Buckley, D. J. (2000). Effects of salt level and high hydrostatic pressure processing on frankfurters formulated with 1.5 and 5% salt, Meat Science, 55, 123-130.
  • Cruz-Romeno, M. Kelly, A. L. Kerry, J. P. (2006). Effects of High-Pressure Heat Treatments on Physical and Biochemical Characteristics of Oysters (Crassostrea gigas), Innov. Food Sci. Em. Tech.
  • Çelik, M. P. Yousef, A. Alpas, H., „Escherichia coli O157:H7 ve Staphylococcus aureus yüksek hidrostatik basınca (YHB) bağlı morfolojik değişimleri‟. Gıda Güvenliği Kongresi, 3-4 Mayıs 2012, İstanbul.
  • Deliza, R. Rosenthal, A. Abadio, F. B. D. Silva, C. H. O. Castillo, C. (2005). Application of high pressure technology in the fruit juice processing: benefits perceived by consumers, J. Food Engneering, 67, 241-246.
  • Deng, X. T. Shi, J. J. Kong, M. G. (2006). Physical mechanisms of inactivation of Bacillus subtilis spores using cold atmospheric plasmas, IEEE Transactions on Plasma Science, 34 (4), 1310-1316.
  • Ensoy, Ü. Çoşar, B, (2013). Yüksek basınç uygulamalarının et ve et ürünlerinin duyusal, fiziksel ve biyokimyasal özellikleri üzerine etkileri. http://forum.sogutma.net/gidalarin-sogutulmasi/10079yuksek-basincin-et-urunlerinin-duyusal-fiziksel-ve-biyokimyasalozelliklere-etkisi.html. (Erişim tarihi 02.05.2013).
  • Earnshaw, R. (1996). High Pressure Food Processing. Nutrition & Food Science, Number 2-March/April, 8-11.
  • Fernández, A. Thompson, A. (2012). The inactivation of Salmonella by cold atmospheric plasma treatment, Food Research International, 45, 6786
  • Franke, V. Weber, H. Dehne, L. I. Bögl, K.W. (1993). Entkeimung und Entweseng von Lebensmittein mittels Druck. Eine Literaturstudie, SozEp Hefte 7.
  • Fridman, G. Peddinghaus, M. Ayan, H. Fridman, A. Balasubramanian, M. Gutsol, A. (2006). Blood coagulation and living tissue sterilization by floating-electrode dielectric barrier discharge in air, Plasma Chemistry and Plasma Processing, 26 (4), 425-442.
  • Fridman, G. Brooks, A. Balasubramanian, M. Fridman, A. Gutsol, A. Vasilets, V. (2007). Comparison of direct and indirect effects of nonthermal atmosphericpressure plasma on bacteria, Plasma Processes and Polymers, 26(4), 370-375.
  • Garriga, M. Grèbol, N. Aymerich, M. T. Monfort, J. M. Hugas, M. (2004). Microbial Inactivation after High-Pressure Processing at 600 MPa in Commercial Meat Products over its Shelf Life, Innovative Food Science and Emerging Technologies, 5, 451-457
  • Gómez-Estaca, J. López de Lacey, A. López-Caballero, M. E. Gómez-Guillén, M.C. Montero, P. (2010). Biodegradable gelatinechitosan films incorporated with essential oilsas antimicrobial agents for fish preservation, Food Microbiology, 27, 889-896.
  • Gökmen, V. Acar, J. (1995). Yüksek basınç teknolojisinin gıda endüstrisinde uygulamaları, Gıda, 20 (3), 167-172.
  • Hendrickx, M. Ludikhuyze, L. Van den Broeck, I. Weemaes, C. (1998). Effect of high pressure on enzymes related to food quality, Food Science & Technology, 9, 197-203.
  • Hinrichs J. Rademacher, B. Kessler, H. G., „Food processing of milk products with ultrahigh pressure. Heat treatments and alternative methods: International Dairy Federation (IDF) Symposium’. p: 185-201. 6-8 September 1995, Vienna.
  • Honma, K. T. Makino, T. Kumeno, K. Watanabe, M. (1993). Biosci. Biotech. Biochem. 57 (7), 1091-1094.
  • Hoover, D. G. Metrick, C. Papineau, A. M. Furkas, D. F. Knorr, D. (1989). Food Technology, March 99-107.
  • Hoover, D. G. (1993). Pressure effects on biological systems. Food Technology, June 150-155.
  • Hugas, M. Garriga, M. Monfort, J. M. (2002). New Mild Technologies in Meat Processing: High Pressure as a Model Technology, Meat Science, 62, 359-371.
  • İbanoğlu, E. (2002). Gıdalarda yüksek hidrostatik basınç uygulaması, Gıda, 27(6), 505-510.
  • Jones, K. Heaton, J. (2006). Microbial contamination of fruit and vegetables: evidence and issues, Microbiology, 7, 28-31.
  • Jung, S. Ghoul, M. de Lamballerie-Anton, M. (2003). Influence of High Pressure on The Color and Microbial Quality of Beet Meat, Lebens. Wiss. Technol., In Press.

YÜKSEK HİDROSTATİK BASINÇ TEKNOLOJİSİNİN GIDA ENDÜSTRİSİNDE KULLANIMI

Year 2013, Volume: 6 Issue: 2, 205 - 219, 18.03.2014

Pınar Oğuzhan

Abstract

Günümüzde tüketiciler taze veya çok az işlem görmüş, mikrobiyolojik açıdan güvenilir ve kararlı olan gıdaları tercih etmektedir. Bu durum yeni işleme ve muhafaza tekniklerinin geliştirilmesine neden olmuştur. Bu yeni tekniklerden biri de yüksek basınç uygulaması, diğer adıyla da yüksek hidrostatik basınç uygulamasıdır. Gıdalarda yaygın bir uygulama alanı bulan yüksek basınç (YB) uygulaması, gıda sanayiinde önemli muhafaza metotlarından biri haline gelmiştir. YB uygulaması, gıdayı güvenli kılan ve raf ömrünü arttıran bir gıda işleme metodudur. Gıda endüstrisinde YB uygulaması; sadece gıdaların raf ömrünün artırılması amacıyla değil, aynı zamanda, daha güvenli, daha uygun, besinsel ve duyusal açıdan daha kaliteli gıdaların üretilebilmesine olanak sağlayan bir tekniktir. Bu yönleri ile ısıl işlem tekniklerini içeren geleneksel gıda işleme yöntemlerine alternatif olabilecek bir potansiyele sahiptir. YB uygulaması; sıvı veya katı gıdaların, ambalajlı veya ambalajsız olarak 100–1000 MPa basınca maruz bırakılmasıyla yapılan bir işlemdir. Bu derlemede, yüksek basınç uygulamasının avantajları, dezavantajları ve gıda endüstrisindeki kullanımından bahsedilecektir.

Keywords

Yüksek hidrostatik basınç gıda muhafaza raf ömrü

References

  • Akdemir Evrendilek, G. Çağrı Mehmetoğlu, A. Çoşansu, S. Erkmen, O. (2010). Yeni yöntemlerle gıdaların korunması. pp. 307-344. (O. Erkmen ed. Gıda Mikrobiyolojisi). 2. Baskı. Efil Yayınevi, Ankara.
  • Akitsu, T. Ohkawa H.,Tsuji, M. Kimurab, H. Kogoma, M. (2005). Plasma sterilization using glow discharge at atmospheric pressure, Surface and Coatings Technology, 193 (1-3), 29-34.
  • Alpas, H. Bozoğlu, F. (2000). Yüksek hidrostatik basınç (YHB) değişken parametrelerinin Listeria innocua hücrelerinin D ve Z değerlerinin etkisi, Gıda, 25 (3), 213-216.
  • Angsupanich, K. Ledward, D. A. (1998). High Pressure Treatment Effects on Cod (Gadus morhua) Muscle, Food Chemistry, 63, 39-50.
  • Arıcı, M. (2006). Gıda muhafazasında yüksek hidrostatik basıncın mikroorganizmalar üzerine etkisi, Tekirdağ Ziraat Fakültesi Dergisi, 3(1), 41-49.
  • Basmacı, İ. (2010). Effect of ultrasound and high hydrostatic pressure (HHP) on liquefaction and quality parameters of selected honey varieties. The Degree of Master of Science, The Graduate School of Natural and Applied Sciences of Middle East Technical University, Food Engineering, Ankara.
  • Başaran, P. Başaran-Akgül, N. Öksüz, L. (2008). Elimination of Aspergillus parasiticus from nut surface with low pressure cold plasma (LPCP) treatment, Food Microbiology, 25, 626-632.
  • Bell, C. Kyriakides, A. (1999). E. coli: a Practical Approach to the Organism and Its Control in Foods. Blackwell Publishing, Oxford.
  • Brul, S. Rommens, A. J. M. Verrips, C. T. (2000). Mechanistic Studies on The Inactivation of Saccharomyces cerevisiae by Hgh-Pressure, Innovative Food Science&Emerging Technologies, 1, 99-108.
  • Cemeroğlu, B. (2004). Meyve ve sebze işleme teknolojisi. (1. Cilt), 226-227.
  • Cheftel, J. C. Culioli, J. (1997). Effects of High Pressure on Meat: A Review, Meat Science, 46(3), 211-236.
  • Crehan, C. M., Troy, D. J. Buckley, D. J. (2000). Effects of salt level and high hydrostatic pressure processing on frankfurters formulated with 1.5 and 5% salt, Meat Science, 55, 123-130.
  • Cruz-Romeno, M. Kelly, A. L. Kerry, J. P. (2006). Effects of High-Pressure Heat Treatments on Physical and Biochemical Characteristics of Oysters (Crassostrea gigas), Innov. Food Sci. Em. Tech.
  • Çelik, M. P. Yousef, A. Alpas, H., „Escherichia coli O157:H7 ve Staphylococcus aureus yüksek hidrostatik basınca (YHB) bağlı morfolojik değişimleri‟. Gıda Güvenliği Kongresi, 3-4 Mayıs 2012, İstanbul.
  • Deliza, R. Rosenthal, A. Abadio, F. B. D. Silva, C. H. O. Castillo, C. (2005). Application of high pressure technology in the fruit juice processing: benefits perceived by consumers, J. Food Engneering, 67, 241-246.
  • Deng, X. T. Shi, J. J. Kong, M. G. (2006). Physical mechanisms of inactivation of Bacillus subtilis spores using cold atmospheric plasmas, IEEE Transactions on Plasma Science, 34 (4), 1310-1316.
  • Ensoy, Ü. Çoşar, B, (2013). Yüksek basınç uygulamalarının et ve et ürünlerinin duyusal, fiziksel ve biyokimyasal özellikleri üzerine etkileri. http://forum.sogutma.net/gidalarin-sogutulmasi/10079yuksek-basincin-et-urunlerinin-duyusal-fiziksel-ve-biyokimyasalozelliklere-etkisi.html. (Erişim tarihi 02.05.2013).
  • Earnshaw, R. (1996). High Pressure Food Processing. Nutrition & Food Science, Number 2-March/April, 8-11.
  • Fernández, A. Thompson, A. (2012). The inactivation of Salmonella by cold atmospheric plasma treatment, Food Research International, 45, 6786
  • Franke, V. Weber, H. Dehne, L. I. Bögl, K.W. (1993). Entkeimung und Entweseng von Lebensmittein mittels Druck. Eine Literaturstudie, SozEp Hefte 7.
  • Fridman, G. Peddinghaus, M. Ayan, H. Fridman, A. Balasubramanian, M. Gutsol, A. (2006). Blood coagulation and living tissue sterilization by floating-electrode dielectric barrier discharge in air, Plasma Chemistry and Plasma Processing, 26 (4), 425-442.
  • Fridman, G. Brooks, A. Balasubramanian, M. Fridman, A. Gutsol, A. Vasilets, V. (2007). Comparison of direct and indirect effects of nonthermal atmosphericpressure plasma on bacteria, Plasma Processes and Polymers, 26(4), 370-375.
  • Garriga, M. Grèbol, N. Aymerich, M. T. Monfort, J. M. Hugas, M. (2004). Microbial Inactivation after High-Pressure Processing at 600 MPa in Commercial Meat Products over its Shelf Life, Innovative Food Science and Emerging Technologies, 5, 451-457
  • Gómez-Estaca, J. López de Lacey, A. López-Caballero, M. E. Gómez-Guillén, M.C. Montero, P. (2010). Biodegradable gelatinechitosan films incorporated with essential oilsas antimicrobial agents for fish preservation, Food Microbiology, 27, 889-896.
  • Gökmen, V. Acar, J. (1995). Yüksek basınç teknolojisinin gıda endüstrisinde uygulamaları, Gıda, 20 (3), 167-172.
  • Hendrickx, M. Ludikhuyze, L. Van den Broeck, I. Weemaes, C. (1998). Effect of high pressure on enzymes related to food quality, Food Science & Technology, 9, 197-203.
  • Hinrichs J. Rademacher, B. Kessler, H. G., „Food processing of milk products with ultrahigh pressure. Heat treatments and alternative methods: International Dairy Federation (IDF) Symposium’. p: 185-201. 6-8 September 1995, Vienna.
  • Honma, K. T. Makino, T. Kumeno, K. Watanabe, M. (1993). Biosci. Biotech. Biochem. 57 (7), 1091-1094.
  • Hoover, D. G. Metrick, C. Papineau, A. M. Furkas, D. F. Knorr, D. (1989). Food Technology, March 99-107.
  • Hoover, D. G. (1993). Pressure effects on biological systems. Food Technology, June 150-155.
  • Hugas, M. Garriga, M. Monfort, J. M. (2002). New Mild Technologies in Meat Processing: High Pressure as a Model Technology, Meat Science, 62, 359-371.
  • İbanoğlu, E. (2002). Gıdalarda yüksek hidrostatik basınç uygulaması, Gıda, 27(6), 505-510.
  • Jones, K. Heaton, J. (2006). Microbial contamination of fruit and vegetables: evidence and issues, Microbiology, 7, 28-31.
  • Jung, S. Ghoul, M. de Lamballerie-Anton, M. (2003). Influence of High Pressure on The Color and Microbial Quality of Beet Meat, Lebens. Wiss. Technol., In Press.
There are 34 citations in total.

Details

Primary Language Turkish
Journal Section Makaleler
Authors

Pınar Oğuzhan

Publication Date March 18, 2014
Published in Issue Year 2013 Volume: 6 Issue: 2

Cite

APA Oğuzhan, P. (2014). YÜKSEK HİDROSTATİK BASINÇ TEKNOLOJİSİNİN GIDA ENDÜSTRİSİNDE KULLANIMI. Erzincan University Journal of Science and Technology, 6(2), 205-219.