Dersin Adı

Yeni Gıda İşleme Teknikleri

İngilizce Adı

Novel Food Processing Techniques

Dili

İngilizce

Türü

Zorunlu

Kodu

GID 514E

Kredisi

(3-0) 3

Yarıyılı

Bahar

Öğretim Üyesi

Yrd. Doç. Dr. Gürbüz Güneş

Anabilim Dalı / Programı

Gıda Mühendisliği / Gıda Mühendisliği

Amacı

Conventional food processing techniques are becoming insufficient in providing consumers with safe and high quality products.  Food safety has become a major issue upon immergence of resistant pathogenic microorganisms.  Also, consumers demand for more natural foods with fresh or fresh-like quality and minimum content of food additives.  These trends resultant in development of alternative food processing technologies.  This course will introduce the principles of these new food processing technologies.

Contents

Introduction: Principles of food preservation

Food irradiation (UV, gamma, X-rays)

Pulsed electric field

Pulsed light

High pressure processing

Ultrasound

Microwave processing

Ohmic heating

Radio frequency

Oscillating magnetic field

Modified atmosphere packaging

Active packaging technologies

Kaynaklar

Calderon, M. & R. Barkai-Golan. 1990.  Food preservation by modified atmospheres.
CRC Press, Boca Raton, FL.
Connor, J.M. & W.A. Schiek. 1997. Food processing : an industrial powerhouse in transition. John Wiley & Sons, NY.
Fellows, P. 2000. Food processing technology principles and practices. CRC Press, Boca Raton, FL.
Gaonkar, A.G. 1995.   Food processing : Recent developments. Elsevier, NY.
Gould, G.W.  1995. New Methods of Food Preservation, Blackie Academic & Professional, London.
Molins, R. 2001. Food irradiation: Principles and applications. John Wiley & Sons, NY.
Rosenthal, I. 1992. Electromagnetic radiations in food science.  Springer-Verlag, Berlin&NY.