{"id":4120,"date":"2020-01-21T11:44:50","date_gmt":"2020-01-21T03:44:50","guid":{"rendered":"https:\/\/taizyfoodmachines.com\/?p=4120"},"modified":"2023-09-01T16:00:56","modified_gmt":"2023-09-01T08:00:56","slug":"can-uv-sterilized-foods-be-eaten","status":"publish","type":"post","link":"https:\/\/taizyfoodmachines.com\/tr\/can-uv-sterilized-foods-be-eaten\/","title":{"rendered":"UV ile sterilize edilen g\u0131dalar yenilebilir mi?"},"content":{"rendered":"
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4.6\/5 - (10 oy) <\/div> <\/div>

Ultraviyole \u0131\u015f\u0131nlar bakterileri \u00f6ld\u00fcrebilir ve belirli bir kanserojenlik g\u00fcd\u00fcs\u00fcne sahiptir. Peki the UV sterilizer<\/a> ile i\u015flenen g\u0131da yenilebilir mi?<\/p>

Ultraviyole, dalga boyu 10 nm ile 400 nm aras\u0131nda elektromanyetik radyasyon olarak tan\u0131mlan\u0131r. Ancak pratik uygulamalarda genellikle dalga boyu 100 nanometrenin \u00fczerinde kullan\u0131l\u0131r. 315 ile 409 nanometre aras\u0131ndaki UVA genellikle cildi bronzla\u015ft\u0131r\u0131r. 280 ile 315 nanometre aras\u0131ndaki UVB cildi yakabilir ve cilt kanseri riskini art\u0131r\u0131r. 200 ile 280 nm aras\u0131ndaki UVC bakterileri ve vir\u00fcsleri etkin bir \u015fekilde \u00f6ld\u00fcrebilir. 100 ile 200 nanometre aras\u0131ndaki ultraviyole \u0131\u015f\u0131nlar\u0131 havadaki oksijen taraf\u0131ndan emilir. Bu nedenle geleneksel ultraviyole sterilizasyonu 254 nanometre dalga boyunu kullan\u0131r.<\/p>

When UV rays are absorbed by bacteria or viruses, they can damage DNA and make them lose their ability to proliferate. In terms of sterilization results, it is the same as heating or treating with chemicals. However, the method of sterilization by ultraviolet rays does not destroy the nutritional components without heating. Because DNA is not a nutrient for food and those molecules that the body needs are not destroyed. In addition, it does not destroy the natural flavor of the food. After all, chemical fungicides or preservatives introduce new substances, and sometimes bring some “odors”. The DNA molecules destroyed by ultraviolet rays will be decomposed into the human body without generating harmful substances.<\/p>

\"Ultraviolet
Ultraviyole Spectrum<\/figcaption><\/figure>

Bu nedenle, ultraviyole \u0131\u015f\u0131nlar\u0131n\u0131n kanserojen \u00f6zelliklerine ra\u011fmen ultraviyole \u0131\u015f\u0131nlar\u0131 ile i\u015flenen g\u0131dalar\u0131n g\u00fcvenlik sorunlar\u0131 yoktur.<\/p>

Any food processing method will have a certain degree of “damage” to the food. Compared with the most conventional heating, the damage of UV treatment is much smaller. For some foods that want to stay “natural”, such as fruit juice, it has a great advantage.<\/p>

UV sterilizasyon yetene\u011fi sadece dalga boyuna ba\u011fl\u0131 de\u011fildir; ayn\u0131 zamanda g\u0131daya maruz kalan enerjinin miktar\u0131na da ba\u011fl\u0131d\u0131r. Enerji ne kadar d\u00fc\u015f\u00fck olursa sterilizasyon etkisi o kadar zay\u0131ft\u0131r. Se\u00e7ilen 254 nm dalga boyunda sterilizasyon etkisi ve enerji yo\u011funlu\u011fu gerilmi\u015f bir S-\u015fekli g\u00f6sterir.<\/p>

Ultraviolet sterilization is difficult to achieve such as complete killing by heating or chemical sterilants. Decreasing 4 logarithms is usually used as the “sterilization standard”, that is, one in 10,000 bacteria survive. The pasteurization of fresh milk-processed at 72 degrees Celsius for 15 seconds-usually decreases by 5 logarithms, meaning that at most only one in 100,000 bacteria survive. In the case of ultra-high temperature sterilization of milk at room temperature, the reduced logarithmic value is more than 12 and almost no bacteria can survive.<\/p>

\"UV
Uv Dezenfeksiyon Suyu<\/figcaption><\/figure>

Different microorganisms have different sensitivities to ultraviolet rays, some of which will be killed in large quantities at lower energy intensities, while others require higher energy. Taking the reduction of 4 logarithmic values as a standard, some of the bacteria detected in the study only required tens of joules per square meter of energy, while others required more than 300 joules per square meter. We don’t know which bacteria are present in the food, and how many of them are, so we always target the most tenacious one and destroy the others by the way. Therefore, the energy intensity for UV sterilization needs to be above 400 Joules per square meter.<\/p>

\u015eu anda g\u0131da end\u00fcstrisinde UV sterilizasyon<\/a> uygulamalar\u0131n\u0131n \u00fc\u00e7 ana tipi vard\u0131r:<\/p>

Birincisi, g\u0131da ta\u015f\u0131y\u0131c\u0131lar\u0131n\u0131n veya g\u0131da \u00fcretim ekipman\u0131n\u0131n dezenfeksiyonudur. Ta\u015f\u0131y\u0131c\u0131lar veya ekipmanlar i\u00e7in mikroorganizmalar genellikle y\u00fczeyde kal\u0131r ve zay\u0131f UV penetrasyonunun zay\u0131f noktas\u0131 alakas\u0131zd\u0131r. Is\u0131tma yapmamay\u0131 ve di\u011fer maddelerin (su dahil) eklenmesini kullanman\u0131n avantajlar\u0131 tamamen kullan\u0131l\u0131r.<\/p>

The second is the pretreatment of food processing water. Compared with the “chemical means” of adding chlorine or chloride, UV sterilization without the introduction of chemicals can avoid the risks of sterilization by-products and the odor caused by germicides.<\/p>

Third, at present, the main food that is directly sterilized by ultraviolet is fruit juice. The flavor of fruit juice can be easily changed by heating, so “non-thermal processing” is attractive in fruit juice production. The name of the fungicide makes consumers dislike it, so UV sterilization that does not change the flavor and does not introduce “chemical ingredients” has a great use.<\/p>

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Ultraviolet rays can kill bacteria and have a certain carcinogenic ability. So, can the food processed by the UV sterilizer be eaten? Ultraviolet is defined as electromagnetic radiation with a wavelength between 10 nm and 400 nm. However, in practical applications, the wavelength used is generally above 100 nanometers. UVA with a wavelength between 315 […]<\/p>\n","protected":false},"author":1,"featured_media":4122,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[46],"tags":[3080],"class_list":["post-4120","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news","tag-food-sterilization"],"views":1,"_links":{"self":[{"href":"https:\/\/taizyfoodmachines.com\/tr\/wp-json\/wp\/v2\/posts\/4120","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/taizyfoodmachines.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/taizyfoodmachines.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/taizyfoodmachines.com\/tr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/taizyfoodmachines.com\/tr\/wp-json\/wp\/v2\/comments?post=4120"}],"version-history":[{"count":0,"href":"https:\/\/taizyfoodmachines.com\/tr\/wp-json\/wp\/v2\/posts\/4120\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/taizyfoodmachines.com\/tr\/wp-json\/wp\/v2\/media\/4122"}],"wp:attachment":[{"href":"https:\/\/taizyfoodmachines.com\/tr\/wp-json\/wp\/v2\/media?parent=4120"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/taizyfoodmachines.com\/tr\/wp-json\/wp\/v2\/categories?post=4120"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/taizyfoodmachines.com\/tr\/wp-json\/wp\/v2\/tags?post=4120"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}