The effects of non-thermal processing methods on food components


Thesis Type: Postgraduate

Institution Of The Thesis: Bursa Uludağ University, ZİRAAT FAKÜLTESİ, GIDA MÜHENDİSLİĞİ, Turkey

Approval Date: 2015

Thesis Language: Turkish

Student: AZİME ÖZKAN KARABACAK

Supervisor: Ömer Utku Çopur

Abstract:

Thermal processes are the main methods used in food preservation which enable the microbiological and enzymatic inactivation. However, high process temperatures have negative effects on colour, nutritional value, taste and sensorial properties of foods. Therefore, manufacturers and consumers demand to obtain more nutrious and natural food by an alternative non-thermal processing techniques in recent years. These non-thermal techniques have more advantages than thermal processes in terms of lower processing temperatures and improved quality. Also they have greater effects on microorganisms and enzyme inactivation when used in combination with thermal processes. High hydrostatic pressure, ultrasound, pulsed electrical field, irradiation, pulsed light, microwave and ohmic heating are the techniques which have increased effect on storage life of foods are discussed in this thesis. Nowadays, application of these methods and their effects on food components have studied rapidly. At the same time, some of these methods have more importance to reduce production loses and provide microbial safety on foods. The aim of this study is to explain the details of these techniques which may be applied as an alternative of thermal processing, make proposals to producers and consumers about application of these methods and also, collect the present studies about these systems.