PRACTICABILITY OF PEF PROCESS IN DAIRY PRODUCTS

Abstract

The main aim of food process is to control microorganism in dairy products in terms of product safe and quality. Thermal processes for microbiological safety such as pasteurization, sterilisation, exsiccating and enriching are widespread. But because of heat heat processing in foods (aroma, taste, vitamin loss, damage in texturel structure) some negatiations are observed. These problems allow for using and improving of new applications. Besides thermal process application, pulse electric field (PEF) method, one of the electromagnetic technologies, was developed. Compared with the traditional applications, it is a possible method that can be used in dairy products, because of its need of less energy and being efficient in terms of time. In our rewiev, pulse electric field (PEF) method used in the reduction of microorganisms in dairy products and their protection discussed; also it was emphasized that with this method it is possible to produce more safe and qualified food productions.

Keywords

• pulse electric field (pef)
• quality
• food safety
• bacteria inactivation
• vurgulu elektrik alan (pef)
• kalite
• gıda güvenliği
• bakteri inaktivasyonu