Gıda Sanayinde Vurgulu Elektrik Alan Uygulamaları
Özet
Isıl olmayan teknolojilerin gıda sanayinde kullanımı gün geçtikçe yaygınlaşmakta ve tüketiciler de bu teknolojilerden haberdar olmaktadır. Gıda sanayinde kendine yer bulmuş en önemli ısıl olamayan teknolojiler yüksek basınç (HHP: High Hydrostatic Pressure) ve vurgulu elektrik alan (PEF: Pulsed Electric Fields) uygulamalarıdır. Son beş yılda özellikle patates ve meyve suyu sektöründe PEF kullanımı gözle görülür bir şekilde artmış ve gıda sanayinin PEF’in avantajlarından faydalanabileceği anlaşılmıştır. Bu bölümde PEF teknolojisinin basitçe mantığından, tarihçesinden, uygulama alanlarından ve cihaz tasarımından bahsedilmiştir. Tüm bunların yanı sıra Dünya’da ticari olarak PEF uygulanan gıdalar, PEF uygulamasının avantajları/dezavantajları, PEF işleminin maliyeti ve tüketicilerin PEF algısı da değerlendirilmeye çalışılmıştır.
The use of non-thermal technologies in the food industry is becoming more and more widespread and more consumers are well aware of these technologies. The notable non-thermal technologies that make ground in the food industry are high hydrostatic pressure (HHP) and pulsed electric fields (PEF). In the last five years, the use of PEF has increased dramatically, especially in the potato and fruit juice industries, and it has become clear that the food industry can benefit from the advantages of PEF. In this chapter, the scientific reasoning, history, application areas and equipment design of PEF technology are discussed. In addition, PEF-treated foods commercially available in the World, the advantages/disadvantages of PEF application, the cost of PEF process and consumers’ perception of PEF are also evaluated.
Referanslar
Akdemir-Evrendilek, G. (2017). Pulsed electric field treatment for beverage production and preservation. In: Miklavcic, D. (Ed.) Handbook of Electroporation, pp. 2477–2493, Springer.
Buzrul, S., Öztürk, H.İ., Bilge, G., Baltacıoğlu, C., Karacabey, E., Altunbaş, O. (2022). Pulsed Electric Field Pre‑treatment for Frying of Zucchini and Eggplant: Impacts on Oil Content and Color. Food and Bioprocess Technology 15, 1188–1194.
Clark, P. (2006). Pulsed electric field processing. Food Technology, 60, 66–67.
Elea Gmbh (2020). Pulsed electric field technology.
Fauster, T., Schlossnikl, D., Rath, F., Ostermeier, R., Teufel, F., Toepfl, S., Jaeger, H. (2018). Impact of pulsed electric field (PEF) pretreatment on process performance of industrial French fries production. Journal of Food Engineering, 235, 16–22.
Flaumenbaum, B.L., Yablochnik, L.M. (1950). Electroplasmolizator for the treatment of vegetables and fruits. SU83502 A1 (Inventor’s certificate)
Grunert, K. (2016). Consumer perception of healthfulness and sustainability and implications for the development of new food products and processes. 30th EFFoST International Conference, Vienna, Austria.
Heinz, V., Toepfl, S. (2021). Pulsed Electric Fields Industrial Equipment Design In: Raso, J., Heinz, V., Álvarez, I., Toepfl, S. (Eds.) Pulsed Electric Fields for the Food Industry: Fundamentals and Applications 2nd Edition pp. 489–504, Food Engineering Series, Springer.
Hill, K., Ostermeier, R., Toepfl, S., Heinz, V. (2021). Pulsed Electric Fields in the Potato Industry. In: Raso, J., Heinz, V., Álvarez, I., Toepfl, S. (Eds.) Pulsed Electric Fields for the Food Industry: Fundamentals and Applications 2nd Edition pp. 325–336, Food Engineering Series, Springer.
Jäger, H., Knorr, D. (2017). Pulsed Electric Fields Treatment in Food Technology: Challenges and Opportunities In: Miklavcic, D. (Ed.) Handbook of Electroporation, pp. 2657–2680, Springer.
Kemples, M.A. (2017). Industrial Pulsed Electric Field Systems. In: Miklavcic, D. (Ed.) Handbook of Electroporation, pp. 881–901, Springer.
Kraus, W. (2003). The 2002 beet campaign – VDZ Zweigverein Süd. Zuckerindustrie 128, 344–354.
Kraus, W. (2004). Reports on the 2003 campaign – VDZ Zweigverein Süd. Zuckerindustrie 129, 349–363.
Mahnič-Kalamiza, S., Miklavčič, D., (2021). The Phenomenon of Electroporation. In: Raso, J., Heinz, V., Álvarez, I., Toepfl, S. (Eds.) Pulsed Electric Fields for the Food Industry: Fundamentals and Applications 2nd Edition pp. 505–520, Food Engineering Series, Springer.
Mikhrovska, M., Käferböck, A., Skarzynska, E., Witrowa-Rajchert, D. (2020). Consumer attitudes regarding the use of PEF in European Union: the example of Poland. In: Barba, F.J., Parniakov, O., Wiktor, A. (Eds.) Pulsed Electric Fields to Obtain Healthier and Sustainable Food for Tomorrow pp. 311–325, Elsevier.
Mil’kov, M.Y., Zagorul’ko, A.Y. (1949). Method of obtaining and purification of sugar beet raw juice and electroplasmolizator for implementing method. SU89009 (Inventor’s certificate)
Morales-de la Peña, M., Rábago-Panduro, L.M., Soliva-Fortuny, R., Martín-Belloso, O., Welti-Chanes, J. (2021). Pulsed Electric Fields Technology for Healthy Food Products. Food Engineering Reviews 13, 509–523.
Oey, I., Roohinejad, S., Leong, S.Y., Faridnia, F., Lee, P.Y., Kethireddy, V. (2016). Pulsed electric field processing: Its technological opportunities and consumer perception. In: Jaiswal, A.K. (Ed) Food processing Technologies pp. 447–516, CRC Press.
Parniakov, O., Lebovka, N., Wiktor, A., Comiotto Alles, M., Hill, K., Toepfl, S. (2022). Applications of pulsed electric fields for processing potatoes: Examples and equipment design. Research in Agricultural Engineering, 68, 47–62.
Puértolas, E., Saldaña, G., Raso, J. (2017). Pulsed Electric Field Treatment for Fruit and Vegetable Processing. In: Miklavcic, D. (Ed.) Handbook of Electroporation, pp. 2494–2514, Springer.
Sampedro, F., McAloon, A., Yee, W., Fan, X., Zhang, Q.H., Geveke, D.J. (2013). Cost analysis of commercial pasteurization of orange juice by pulsed electric fields. Innovative Food Science and Emerging Technologies 17, 72–78
Siemer, C., Toepfl, S., Witt, J., Ostermeier, R. (2018). Use of pulsed electric fields (PEF) in the food industry. Erişim tarihi: 21.09.2023
Siemer, C., Gratzek, J., Heinz, V., Toepfl, S. (2021). Process Validation and Hygienic Design for Pulsed Electric Field Processing. In: Raso, J., Heinz, V., Álvarez, I., Toepfl, S. (Eds.) Pulsed Electric Fields for the Food Industry: Fundamentals and Applications 2nd Edition pp. 505-520, Food Engineering Series, Springer.
Sitzmann, W., Vorobiev, E., Raso, J., Álvarez, I., Lebovka, N. (2021). History of Pulsed Electric Fields in Food Processing. In: Raso, J., Heinz, V., Álvarez, I., Toepfl, S. (Eds.) Pulsed Electric Fields for the Food Industry: Fundamentals and Applications 2nd Edition pp. 3-54, Food Engineering Series, Springer.
Sitzmann, W., Vorobiev, E., Lebovka, N. (2016a). Pulsed electric fields for food industry: historical overview. In: Miklavcic, D. (Ed) Handbook of electroporation pp. 1–20, Springer.
Sitzmann, W., Vorobiev, E., Lebovka, N. (2016b). Applications of electricity and specifically pulsed electric fields in food processing: historical backgrounds. Innovative Food Science Emerging Technologies 37: 302–311.
Toepfl, S. (2006). Pulsed electric fields (PEF) for permeabilization of cell membranes in food- and bioprocessing - Applications, process and equipment design and cost analysis. Technischen Universität Berlin.
Toepfl, S. (2012). Pulsed electric field food processing-industrial equipment design and commercial applications. Stewart Postharvest Review 8, 1–7.
Toepfl, S. (2013). Process design by innovative techniques. Presented at the innovation food conference, Hannover, Germany.
Toepfl, S., Kinsella, J., Parniakov, O. (2020). Industrial scale equipment, patents, and commercial applications. In: Barba, F.J., Parniakov, O., Wiktor, A. (Eds.) Pulsed Electric Fields to Obtain Healthier and Sustainable Food for Tomorrow pp. 267-282, Elsevier.
Wang, Q., Li, Y., Sun, D.W., Zhu, Z. (2018). Enhancing food processing by pulsed and high voltage electric fields: principles and applications. Critical Reviews in Food Science and Nutrition 58, 2285–2298.
Zagorul’ko, A.Y. (1958). Obtaining the diffusion juice with the help of electroplasmolysis. Ph.D. Thesis (Candidate of technical sciences), Central Research Institute of Sugar Industry (TsNII saharnoy promyishlennosti), Kiev, Ukraine.
Referanslar
Akdemir-Evrendilek, G. (2017). Pulsed electric field treatment for beverage production and preservation. In: Miklavcic, D. (Ed.) Handbook of Electroporation, pp. 2477–2493, Springer.
Buzrul, S., Öztürk, H.İ., Bilge, G., Baltacıoğlu, C., Karacabey, E., Altunbaş, O. (2022). Pulsed Electric Field Pre‑treatment for Frying of Zucchini and Eggplant: Impacts on Oil Content and Color. Food and Bioprocess Technology 15, 1188–1194.
Clark, P. (2006). Pulsed electric field processing. Food Technology, 60, 66–67.
Elea Gmbh (2020). Pulsed electric field technology.
Fauster, T., Schlossnikl, D., Rath, F., Ostermeier, R., Teufel, F., Toepfl, S., Jaeger, H. (2018). Impact of pulsed electric field (PEF) pretreatment on process performance of industrial French fries production. Journal of Food Engineering, 235, 16–22.
Flaumenbaum, B.L., Yablochnik, L.M. (1950). Electroplasmolizator for the treatment of vegetables and fruits. SU83502 A1 (Inventor’s certificate)
Grunert, K. (2016). Consumer perception of healthfulness and sustainability and implications for the development of new food products and processes. 30th EFFoST International Conference, Vienna, Austria.
Heinz, V., Toepfl, S. (2021). Pulsed Electric Fields Industrial Equipment Design In: Raso, J., Heinz, V., Álvarez, I., Toepfl, S. (Eds.) Pulsed Electric Fields for the Food Industry: Fundamentals and Applications 2nd Edition pp. 489–504, Food Engineering Series, Springer.
Hill, K., Ostermeier, R., Toepfl, S., Heinz, V. (2021). Pulsed Electric Fields in the Potato Industry. In: Raso, J., Heinz, V., Álvarez, I., Toepfl, S. (Eds.) Pulsed Electric Fields for the Food Industry: Fundamentals and Applications 2nd Edition pp. 325–336, Food Engineering Series, Springer.
Jäger, H., Knorr, D. (2017). Pulsed Electric Fields Treatment in Food Technology: Challenges and Opportunities In: Miklavcic, D. (Ed.) Handbook of Electroporation, pp. 2657–2680, Springer.
Kemples, M.A. (2017). Industrial Pulsed Electric Field Systems. In: Miklavcic, D. (Ed.) Handbook of Electroporation, pp. 881–901, Springer.
Kraus, W. (2003). The 2002 beet campaign – VDZ Zweigverein Süd. Zuckerindustrie 128, 344–354.
Kraus, W. (2004). Reports on the 2003 campaign – VDZ Zweigverein Süd. Zuckerindustrie 129, 349–363.
Mahnič-Kalamiza, S., Miklavčič, D., (2021). The Phenomenon of Electroporation. In: Raso, J., Heinz, V., Álvarez, I., Toepfl, S. (Eds.) Pulsed Electric Fields for the Food Industry: Fundamentals and Applications 2nd Edition pp. 505–520, Food Engineering Series, Springer.
Mikhrovska, M., Käferböck, A., Skarzynska, E., Witrowa-Rajchert, D. (2020). Consumer attitudes regarding the use of PEF in European Union: the example of Poland. In: Barba, F.J., Parniakov, O., Wiktor, A. (Eds.) Pulsed Electric Fields to Obtain Healthier and Sustainable Food for Tomorrow pp. 311–325, Elsevier.
Mil’kov, M.Y., Zagorul’ko, A.Y. (1949). Method of obtaining and purification of sugar beet raw juice and electroplasmolizator for implementing method. SU89009 (Inventor’s certificate)
Morales-de la Peña, M., Rábago-Panduro, L.M., Soliva-Fortuny, R., Martín-Belloso, O., Welti-Chanes, J. (2021). Pulsed Electric Fields Technology for Healthy Food Products. Food Engineering Reviews 13, 509–523.
Oey, I., Roohinejad, S., Leong, S.Y., Faridnia, F., Lee, P.Y., Kethireddy, V. (2016). Pulsed electric field processing: Its technological opportunities and consumer perception. In: Jaiswal, A.K. (Ed) Food processing Technologies pp. 447–516, CRC Press.
Parniakov, O., Lebovka, N., Wiktor, A., Comiotto Alles, M., Hill, K., Toepfl, S. (2022). Applications of pulsed electric fields for processing potatoes: Examples and equipment design. Research in Agricultural Engineering, 68, 47–62.
Puértolas, E., Saldaña, G., Raso, J. (2017). Pulsed Electric Field Treatment for Fruit and Vegetable Processing. In: Miklavcic, D. (Ed.) Handbook of Electroporation, pp. 2494–2514, Springer.
Sampedro, F., McAloon, A., Yee, W., Fan, X., Zhang, Q.H., Geveke, D.J. (2013). Cost analysis of commercial pasteurization of orange juice by pulsed electric fields. Innovative Food Science and Emerging Technologies 17, 72–78
Siemer, C., Toepfl, S., Witt, J., Ostermeier, R. (2018). Use of pulsed electric fields (PEF) in the food industry. Erişim tarihi: 21.09.2023
Siemer, C., Gratzek, J., Heinz, V., Toepfl, S. (2021). Process Validation and Hygienic Design for Pulsed Electric Field Processing. In: Raso, J., Heinz, V., Álvarez, I., Toepfl, S. (Eds.) Pulsed Electric Fields for the Food Industry: Fundamentals and Applications 2nd Edition pp. 505-520, Food Engineering Series, Springer.
Sitzmann, W., Vorobiev, E., Raso, J., Álvarez, I., Lebovka, N. (2021). History of Pulsed Electric Fields in Food Processing. In: Raso, J., Heinz, V., Álvarez, I., Toepfl, S. (Eds.) Pulsed Electric Fields for the Food Industry: Fundamentals and Applications 2nd Edition pp. 3-54, Food Engineering Series, Springer.
Sitzmann, W., Vorobiev, E., Lebovka, N. (2016a). Pulsed electric fields for food industry: historical overview. In: Miklavcic, D. (Ed) Handbook of electroporation pp. 1–20, Springer.
Sitzmann, W., Vorobiev, E., Lebovka, N. (2016b). Applications of electricity and specifically pulsed electric fields in food processing: historical backgrounds. Innovative Food Science Emerging Technologies 37: 302–311.
Toepfl, S. (2006). Pulsed electric fields (PEF) for permeabilization of cell membranes in food- and bioprocessing - Applications, process and equipment design and cost analysis. Technischen Universität Berlin.
Toepfl, S. (2012). Pulsed electric field food processing-industrial equipment design and commercial applications. Stewart Postharvest Review 8, 1–7.
Toepfl, S. (2013). Process design by innovative techniques. Presented at the innovation food conference, Hannover, Germany.
Toepfl, S., Kinsella, J., Parniakov, O. (2020). Industrial scale equipment, patents, and commercial applications. In: Barba, F.J., Parniakov, O., Wiktor, A. (Eds.) Pulsed Electric Fields to Obtain Healthier and Sustainable Food for Tomorrow pp. 267-282, Elsevier.
Wang, Q., Li, Y., Sun, D.W., Zhu, Z. (2018). Enhancing food processing by pulsed and high voltage electric fields: principles and applications. Critical Reviews in Food Science and Nutrition 58, 2285–2298.
Zagorul’ko, A.Y. (1958). Obtaining the diffusion juice with the help of electroplasmolysis. Ph.D. Thesis (Candidate of technical sciences), Central Research Institute of Sugar Industry (TsNII saharnoy promyishlennosti), Kiev, Ukraine.
