İçme Sütü Üretiminde ESL (Extended Shelf Life) Teknolojisinin Kullanımı

Ünver, Naciye; Çelik, Şerafettin

doi:10.29050/harranziraat.321185

Cited by 3 publications

(4 citation statements)

References 36 publications

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“…In previous studies, Al concentration was reported to vary between 2.518 and 9.130 mg/L in milk (Akın et al, 2003;Algan et al, 2003;Maurício et al, 1988;Özrenk, 2002). In our study, Al Likewise, at high temperatures, calcium and phosphate turn into an insoluble form (De La Fuente et al, 1999;Ünver & Şerafettin, 2017). In our study, calcium and phosphate concentrations of milk among applications were not found to be different.…”

Section: Discussionsupporting

confidence: 58%

“…Likewise, at high temperatures, calcium and phosphate turn into an insoluble form (De La Fuente et al., 1999; Ünver & Şerafettin, 2017). In our study, calcium and phosphate concentrations of milk among applications were not found to be different.…”

Section: Discussionmentioning

confidence: 99%

“…(2003) on this subject reported that preservation time and pH were factors explaining metal contamination in the metal transition from containers to nutrients. In another study, it was reported that the use of microwave and conventional heating in milk did not cause a significant change in the pH value of milk (Ünver & Şerafettin, 2017). Since there is no significant difference between the pH values of the milk and the milk is not stored, it is estimated that migration may occur due to the tools and equipment used in the production.…”

Section: Discussionmentioning

confidence: 99%

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Effects of different heat treatment and radiation (microwave and infrared) sources on minerals and heavy metal contents of cow's milk

Güney

Gökmen

2020

J Food Process Preserv

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Milk is an animal‐origin food with high nutritional value. After the milk is obtained, its composition is affected by the tools and equipment used (such as filter, holding tank) its environment and heat treatments applied to milk. This study was conducted to investigate the effects of different heat treatments on the concentration of certain minerals and heavy metals in milk. Raw cow's milk, pasteurized milk (control, microwave, and infrared‐assisted microwave), and UHT milk samples were used in the study. Al, As, Ca, Cr, Cu, Fr, Mg, Na, Ni, P, Pb, Se, and Zn concentrations were investigated in these samples. Al and Ni concentrations of whole samples were statistically significant (p < .05). No significant differences have been found in terms of other heavy metal concentrations. Furthermore, there was no statistical difference between the pH values of the samples (p > .05). Both Al and Ni concentrations were found to be very low in infrared‐assisted microwave applications. As a result, infrared‐assisted microwave application revealed that the level of Al and Ni concentrations in milk was low. Besides, heavy metal toxicity can cause a variety of diseases in humans. Therefore, the effects of heavy metal levels below or above permitted limits in milk on human health were discussed in this study. Practical applications In our study, it was found that both Al and Ni concentrations were found to be very low in infrared‐assisted microwave applications. There was no significant difference between applications in terms of the contents of other heavy metals and minerals. For all these reasons, it was concluded that infrared‐assisted microwave application may be capable of reducing the danger of heavy metals such as Al and Ni concentrations in milk. Further research is needed on the subject.

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Section: Discussionsupporting

confidence: 58%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

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Effects of different heat treatment and radiation (microwave and infrared) sources on minerals and heavy metal contents of cow's milk

Güney

Gökmen

2020

J Food Process Preserv

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“…These microorganisms may cause undesirable changes in the taste, smell, color, sensory and structural properties of food (Lucera et al, 2012;Ünver and Çelik, 2017;Yaralı, 2019). Various preservation methods such as fermentation, drying, heat treatment, organic acid application, UV ionizing radiation, non-thermal applications such as high hydrostatic pressure are used in the food industry to prevent the development of spoilage and pathogenic microorganisms in foods (Davidson and Taylor, 2007;Farkas, 2007;Ünver and Çelik, 2017;Belibağlı and Ersan, 2018). In recent years, there has been a significant increase in the preservation of food with natural additives due to consumer concern about synthetic chemicals used in foods (Lucera et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

Köftelerde zerdeçalın mikrobiyal kalite üzerine etkisi

Demirhan

2020

Harran Tarım Ve Gıda Bilimleri Dergisi

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Investigation of the effects of turmeric on the pH and microbiological quality of the meatballs was aimed in this study. 2% and 4% turmeric was added to the meatballs, and these samples stored at refrigerator temperature. pH values, total aerobic bacteria, total coliform bacteria, lactic acid bacteria and Staphylococcus aureus counts of the samples were followed at daily intervals for five days. As a result of the analysis, it was shown that Total Aerobic Bacteria counts of the turmeric containing groups were lower compared to the control group. pH value of the 4% turmeric group was found lower than the control group. It was found that the Total Coliform Bacteria counts of the 4% turmeric group were lower when compared to the control group. As a result, the addition of 4% turmeric to the meatballs is effective on the microbiological quality of the meatballs.

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Gıda ve içecek endüstrisinde membran teknolojileri

ÇELİKTEN¹,

MAVUŞ²,

KEMEÇ

et al. 2022

Gazi Üniversitesi Mühendislik Mimarlık Fakültesi Dergisi

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Basic principles of membrane technology  Advantages of membrane technologies in the food and beverage industry  Membrane types used in the food and beverage industry and industrial scale applications Membrane technologies are widely used in the food and beverage industry, especially in the production and processing of milk and dairy products, fruit juices and alcoholic beverages.Figure A. Basic scheme of a membrane process.Purpose: This review article includes detailed information about the advantages of membrane technologies used in the food and beverage industry compared to traditional methods, the basic principles of membrane technologies, membrane types, common application areas, and studies reported in the literature. Theory and Methods:The uses of (i) membrane separation, (ii) evaporation and (iii) freeze-concentration techniques are investigated for purification, separation and concentrated product preparation in the food and beverage industry. Results:Membrane processes are a more advantageous method than traditional methods to obtain high quality and cost-effective products in the food and beverage industry. Conclusion:The application of membrane processes as an alternative to traditional separation, purification, and concentrated product methods for "sustainable production" and "zero waste approach" in the food and beverage industry is a very popular and growing subject. Pressure-driven membrane processes, namely MF, UF, NF, and RO, lead to effective separation of components with a large range of particle sizes. Hence, this paves the way to find a wide range of membrane applications in the food and beverage industry. In addition, since membrane processes are more economical in terms of energy consumption compared to traditional techniques, it is predicted that their use will have an increasing trend.

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İçme Sütü Üretiminde ESL (Extended Shelf Life) Teknolojisinin Kullanımı

Cited by 3 publications

References 36 publications

Effects of different heat treatment and radiation (microwave and infrared) sources on minerals and heavy metal contents of cow's milk

Effects of different heat treatment and radiation (microwave and infrared) sources on minerals and heavy metal contents of cow's milk

Köftelerde zerdeçalın mikrobiyal kalite üzerine etkisi

Gıda ve içecek endüstrisinde membran teknolojileri

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