Irradiation Technology in Sea Products
Yazarlar (2)
Doç. Dr. Bengünur ÇORAPCI Sinop Üniversitesi, Türkiye
Prof. Dr. Nilgün GÜNERİ Sinop Üniversitesi, Türkiye
| Makale Türü |
Özgün Makale
(Ulusal alan endekslerinde (TR Dizin, ULAKBİM) yayınlanan tam makale)
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| Dergi Adı | Yunus Araştıma Bülteni | ||
| Dergi ISSN | 1303-4456 | ||
| Dergi Tarandığı Indeksler | Tubitak Ulakbilim | ||
| Makale Dili | İngilizce | Basım Tarihi | 01-2011 |
| Cilt / Sayı / Sayfa | – / 4 / 22–27 | DOI | – |
| UAK Araştırma Alanları |
Su Ürünleri İşleme Teknolojileri
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| Özet |
| Food irradiation is a technology to protectfood quality, to providehygiene andto extendof shelflife. This technology is a physical practice such as pasteurization, canning and freezing methods carried out by utilizing the heat energy. The difference between the methods mentioned is that, the energy used in irradiation is not the heatenergy but “ionizingenergy”(TAEK, 2010). If properly applied, diverse food problems such as insect formation in seeds, sprouting of potatoes, early maturization of fruits and bacteria production are able to be prevented by irradiation.(IFAS, 2010). Several preservation technics such as freezing, smoking and heat treatment causes |
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