{"id":975,"date":"2011-01-08T15:43:41","date_gmt":"2011-01-08T13:43:41","guid":{"rendered":"http:\/\/www.ilkkimbuldu.com\/?p=975"},"modified":"2018-02-11T21:50:49","modified_gmt":"2018-02-11T19:50:49","slug":"pastorizasyon","status":"publish","type":"post","link":"https:\/\/www.ilkkimbuldu.com\/?p=975","title":{"rendered":"Past\u00f6rizasyonu kim buldu"},"content":{"rendered":"

19. y\u00fczy\u0131lda, sirke ve \u015farab\u0131n mayalanmas\u0131 ve s\u00fct ek\u015fimesi, kimyasal birer olay olarak kabul ediliyordu. 1860 y\u0131l\u0131nda, Frans\u0131z bilim adam\u0131 Louis Pasteur<\/strong>, bir kez kaynat\u0131ld\u0131ktan sorna, ancak havayla temas ettirildi\u011fi takdirde bozulabileceklerini kan\u0131tlad\u0131.<\/p>\n

B\u00f6ylece, bozulmaya havadaki baz\u0131 mikroorganizmalar\u0131n yol a\u00e7t\u0131\u011f\u0131 da anla\u015f\u0131lm\u0131\u015f oldu. 1862 y\u0131l\u0131nda Pasteur<\/strong>, 70 santigrat dereceye kadar kaynat\u0131lan s\u00fct\u00fcn i\u00e7indeki mikroplar\u0131n \u00f6ld\u00fc\u011f\u00fcn\u00fc, ancak s\u00fct\u00fcn tad\u0131nda bir de\u011fi\u015fiklik olmad\u0131\u011f\u0131n\u0131 ve ayn\u0131 tadla birka\u00e7 g\u00fcn bozulmadan kalabilece\u011fini g\u00f6sterdi. Past\u00f6rizasyon ad\u0131 verilen bu \u0131s\u0131tma i\u015fleminin, inek s\u00fct\u00fcyle bula\u015fan \u00e7ok \u00f6nemli iki hastal\u0131k olan verem ve brusella hastal\u0131\u011f\u0131na yol a\u00e7an mikroplar\u0131 da \u00f6ld\u00fcrd\u00fc\u011f\u00fc zamanla anla\u015f\u0131ld\u0131 ve past\u00f6rizasyon i\u015fleminin \u00f6nemi b\u00f6ylece artm\u0131\u015f oldu.<\/p>\n

Past\u00f6r Neyi buldu<\/h2>\n

Past\u00f6rizasyon<\/b>, g\u0131da sanayide, besin maddelerini hastal\u0131k yap\u0131c\u0131 mikroorganizmalardan ar\u0131nd\u0131rmak amac\u0131yla uygulanan \u0131s\u0131tma y\u00f6ntemi. \u0130lk kez 1860’larda Frans\u0131z bilim adam\u0131\u00a0Louis Pasteur taraf\u0131ndan geli\u015ftirilen ve onun ad\u0131yla an\u0131lan bu y\u00f6ntem, mikroorganizmalar\u0131n \u0131s\u0131 yard\u0131m\u0131yla tahrip edilmesi esas\u0131na dayan\u0131r. \u0130\u00e7inde enzim ve bakteri bulunan besleyici \u00f6zelli\u011fi olan maddenin 60\u00a0\u00b0C’den 100\u00a0\u00b0C dereceye kadar \u0131s\u0131l i\u015flemle \u00f6ld\u00fcrme veya etkisiz hale getirilme i\u015flemidir.<\/p>\n

Bakterilerin \u00f6l\u00fcm e\u011frisi canl\u0131n\u0131n bulundu\u011fu asitlik y\u00fczdesi ve uygulanan s\u0131cakla orant\u0131l\u0131d\u0131r ve baz\u0131 sebzelerdeki enzimlerin par\u00e7alanma ba\u015flang\u0131c\u0131 olan 60\u00a0\u00b0C’den 100\u00a0\u00b0C dereceye kadar \u0131s\u0131 uygulanarak o besin maddesindeki bozulma enzimi par\u00e7alanana ve o besin maddesine \u00f6zg\u00fc bakteri \u00f6ld\u00fcrme ya da etkisiz h\u00e2le getirilme derecesine kadar \u0131s\u0131 uygulan\u0131r. Besinin merkezindeki s\u0131cakl\u0131k esas al\u0131n\u0131r. \u00dcr\u00fcnler besi kuvvetine g\u00f6re bir y\u0131ldan bir haftaya kadar dayan\u0131kl\u0131k kazan\u0131r. Past\u00f6rize g\u0131dalar\u0131n ev buzdolab\u0131 \u015fartlar\u0131nda (5-7\u00a0\u00b0C) saklanmas\u0131 ve sat\u0131\u015fa sunulmas\u0131 uygundur. Tazeden daha uzun s\u00fcre t\u00fcketilecek g\u0131dalar past\u00f6rize edilerek kullanma s\u00fcresi uzat\u0131l\u0131r. S\u00fct 63\u00a0\u00b0C, Tur\u015fular 82\u00a0\u00b0C, Domates suyu 94\u00a0\u00b0C dereceye kadar \u0131s\u0131t\u0131larak bakterileri etkisiz hale getirilir. Past\u00f6rize etme s\u00fcresinin yar\u0131 s\u00fcresinde madde genellikle suyla so\u011futularak 40\u00a0\u00b0C dereceye getirilmelidir, yoksa renk, kalite kay\u0131plar\u0131 olur.<\/p>\n

Et ve etsular past\u00f6rize edilemez, faydas\u0131 \u00e7ok k\u0131sa s\u00fcreli olur. Bu y\u00f6ntemin yayg\u0131n olarak uyguland\u0131\u011f\u0131 g\u0131dalar\u0131n ba\u015f\u0131nda s\u00fct gelir. Ayr\u0131ca meyve sular\u0131, bira ve \u015farap gibi i\u00e7eceklerle baz\u0131 kat\u0131 yiyecekler i\u00e7in de bu y\u00f6ntem kullan\u0131l\u0131r. Is\u0131l i\u015flemin 101 ve \u00fcst\u00fcndeki derecelerinde bas\u0131n\u00e7 da uygulanmas\u0131 gerekir ve buna sterilizasyon denir. Y\u00fcksek proteinli olan et, ve baklagilli sebzelerde ve un gibi karbonhidratlar ihtiva eden g\u0131dalarda uygulan\u0131r. Haz\u0131r g\u0131da olarak nitelendirilebilir.<\/p>\n","protected":false},"excerpt":{"rendered":"

19. y\u00fczy\u0131lda, sirke ve \u015farab\u0131n mayalanmas\u0131 ve s\u00fct ek\u015fimesi, kimyasal birer olay olarak kabul ediliyordu. 1860 y\u0131l\u0131nda, Frans\u0131z bilim adam\u0131 Louis Pasteur, bir kez kaynat\u0131ld\u0131ktan sorna, ancak havayla temas ettirildi\u011fi…<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[92,17],"tags":[1396,2779,574,576],"class_list":["post-975","post","type-post","status-publish","format-standard","hentry","category-bilim","category-yiyecek-icecek","tag-louis-pasteur","tag-pastor","tag-pastorizasyon","tag-pastorize"],"_links":{"self":[{"href":"https:\/\/www.ilkkimbuldu.com\/index.php?rest_route=\/wp\/v2\/posts\/975"}],"collection":[{"href":"https:\/\/www.ilkkimbuldu.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.ilkkimbuldu.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.ilkkimbuldu.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ilkkimbuldu.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=975"}],"version-history":[{"count":6,"href":"https:\/\/www.ilkkimbuldu.com\/index.php?rest_route=\/wp\/v2\/posts\/975\/revisions"}],"predecessor-version":[{"id":9390,"href":"https:\/\/www.ilkkimbuldu.com\/index.php?rest_route=\/wp\/v2\/posts\/975\/revisions\/9390"}],"wp:attachment":[{"href":"https:\/\/www.ilkkimbuldu.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=975"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.ilkkimbuldu.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=975"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.ilkkimbuldu.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=975"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}