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
(Diğer hakemli ulusal dergilerde yayınlanan tam makale)
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| Dergi Adı | Yunus Araştırma Bülteni | ||
| Dergi ISSN | 1303-4456 | ||
| Makale Dili | İngilizce | Basım Tarihi | 01-2011 |
| Cilt / Sayı / Sayfa | 4 / 4 / 22–27 | DOI | – |
| UAK Araştırma Alanları |
Su Ürünleri Teknolojisi
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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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