{"id":1205,"date":"2008-08-16T16:24:31","date_gmt":"2008-08-16T13:24:31","guid":{"rendered":"https:\/\/ggd.org.tr\/en\/?p=1205"},"modified":"2021-07-19T11:44:15","modified_gmt":"2021-07-19T08:44:15","slug":"kizartma-isleminin-saglik-uzerindeki-etkileri-ve-ilgili-yasal-duzenlemeler-hakemli-makale","status":"publish","type":"post","link":"https:\/\/ggd.org.tr\/en\/kizartma-isleminin-saglik-uzerindeki-etkileri-ve-ilgili-yasal-duzenlemeler-hakemli-makale\/","title":{"rendered":"Effects of Frying on Health and Related Legal Regulations \u2013 Refereed Article"},"content":{"rendered":"

I\u015f\u0131l Tekelio\u011flu, Beraat \u00d6z\u00e7elik ve Prof.Dr.Artemis Karaali<\/em><\/p>\n

K\u0131zartma i\u015flemlerinde kullan\u0131lan ya\u011flar, bu s\u00fcre\u00e7te \u0131s\u0131 transferi ortam\u0131 olu\u015fturmalar\u0131n\u0131n yan\u0131s\u0131ra k\u0131zart\u0131lan g\u0131dalar\u0131n i\u00e7ine de n\u00fcfuz etme \u00f6zellikleri nedeniyle kritik bir \u00f6neme sahiptirler. Y\u00fcksek s\u0131cakl\u0131klarda tekrar tekrar kullan\u0131lan k\u0131zartma ya\u011flar\u0131nda ger\u00e7ekle\u015fen \u00e7ok say\u0131da oksidasyon, polimerizasyon ve termal bozunma reaksiyonlar\u0131 sonucunda ya\u011flar\u0131n, fiziksel, kimyasal, besinsel ve duyusal \u00f6zelliklerinde \u00f6nemli bir\u00e7ok de\u011fi\u015fiklikler meydana gelir. \u00d6zellikle kalp-damar hastal\u0131klar\u0131, diabet, kanser ve fel\u00e7 gibi sa\u011fl\u0131k sorunlar\u0131, diyetteki y\u00fcksek ya\u011f oranlar\u0131yla ili\u015fkilendirilmektedir. Bunun yan\u0131 s\u0131ra, k\u0131zartma ya\u011flar\u0131nda olu\u015fan aldehit ve ketonlar gibi ikincil oksidasyon \u00fcr\u00fcnleri, baz\u0131 polar bile\u015fikler ve akroleinin kanserojenik ve mutajenik etkilerinin oldu\u011fu, diyele al\u0131nan trans ya\u011f asitleri miktar\u0131 ile koroner kalp hastal\u0131klar\u0131 aras\u0131nda bir ili\u015fki bulundu\u011funa dair de baz\u0131 kan\u0131tlar mevcuttur. Bu \u00e7al\u0131\u015fmada, k\u0131zartma ya\u011flar\u0131n\u0131n yukar\u0131da bahsolunan \u00f6zellikleri dikkate al\u0131narak insan sa\u011fl\u0131\u011f\u0131 \u00fczerindeki olas\u0131 etkileri irdelenmil\u015f ve konuya ili\u015fkin yasal d\u00fczenlemeler \u00f6zetlenmi\u015ftir.<\/p>\n

Oils have a critical role at frying operation since they are a heat transfer medium and absorbed by the foods. Repeated use of frying oils at high temperatures causes many oxidation, polymerization and thermal degradation reactions leading to changes in their physical, chemical, nutritional and sensory properties. Especially, cardiovascular diseases, diabetes, cancer and stroke are associated with people consuming high amounts of fat. Besides, there are certain proofs that secondary oxidation products such as aldehydes and ketones, polar compounds, and acrolein which are formed in oxidized and degraded oils, have carcinogenic and mutagenic effects, and trans-fatty acids intake is correlated with chronic heart disease incidence. In this study, possible effects of frying oils on human health from aspects cited above is discussed and the respective legislations regulating this area are briefly summarized.<\/p>\n

G\u0130R\u0130\u015e<\/em><\/p>\n

K\u0131zartma i\u015flemi, b\u00fcy\u00fck sat\u0131\u015f kapasitesi ve beraberinde getirdi\u011fi \u00fcr\u00fcn \u00e7e\u015fitlili\u011fi nedeniyle g\u0131da sanayiinde her zaman \u00f6nemli bir konuma sahip olmu\u015ftur. K\u0131zartma s\u00fcrecinde g\u0131dalar s\u0131cak ya\u011f (150-190 \u00baC) i\u00e7erisine dald\u0131r\u0131larak arzu olunan renk, lezzet, doku ve kabuk yap\u0131s\u0131 gibi \u00f6zelliklere ula\u015fana kadar bu ya\u011f i\u00e7er\u015fisinde tutulurlar. K\u0131zart\u0131lm\u0131\u015f g\u0131dalar\u0131n y\u00fcksek ya\u011f i\u00e7eriklerine; y\u00fcksek ya\u011f t\u00fcketiminin kalp hastal\u0131klar\u0131, kanser, diabet, hipertansiyon gibi hastal\u0131klar\u0131n riskini artt\u0131d\u0131\u011f\u0131 ve \u00f6l\u00fcme sebep olan etkenlerle giderek daha fazla ili\u015fkilendirilmekte oldu\u011fu y\u00f6n\u00fcnde t\u00fcketicilerin g\u0131da, sa\u011fl\u0131k ve beslenme konular\u0131nda giderek daha \u00e7ok bilin\u00e7lenmi\u015f olmalar\u0131na ra\u011fmen, k\u0131zartma hala pop\u00fclaritesini korumaya devam etmekte olup D\u00fcnya genelinde en \u00e7ok kullan\u0131lan pi\u015firme y\u00f6ntemlerinden birisidir.<\/p>\n

G\u0131dalar\u0131 Bol Ya\u011fda K\u0131zartman\u0131n Sa\u011fl\u0131k \u00dczerindeki Etkileri<\/em><\/p>\n

K\u0131zartmada kullan\u0131lan ya\u011f\u0131n nitelikleri ve k\u0131zartma ko\u015fullar\u0131 sa\u011fl\u0131\u011f\u0131n korunumu a\u00e7\u0131s\u0131ndan b\u00fcy\u00fck \u00f6nem ta\u015f\u0131maktad\u0131r. Y\u00fcksek s\u0131cakl\u0131klarda, ve defalarca kullan\u0131lan k\u0131zartma ya\u011flar\u0131n\u0131n maruz kald\u0131\u011f\u0131 oksidasyon, hidroliz ve polimerizasyon reaksiyonlar\u0131 ya\u011fda pek \u00e7ok olumsuz de\u011fi\u015fikli\u011fe sebep oldu\u011fundan, bu ya\u011flarla k\u0131zart\u0131lm\u0131\u015f \u00fcr\u00fcnlerin s\u0131k t\u00fcketimi insan sa\u011fl\u0131\u011f\u0131 a\u00e7\u0131s\u0131ndan b\u00fcy\u00fck risk ta\u015f\u0131maktad\u0131r. \u00d6ncelikle k\u0131zartma prosesi ya\u011f i\u00e7erisinde yap\u0131ld\u0131\u011f\u0131ndan k\u0131zart\u0131lm\u0131\u015f g\u0131dalar do\u011fal hallerine oranla \u00e7ok daha fazla ya\u011f i\u00e7ermektedirler ve bu durum t\u00fcketicilerin g\u00fcnl\u00fck ya\u011f al\u0131m miktarlar\u0131n\u0131 art\u0131rmaktad\u0131r. \u00d6zellikle, y\u00fcksek oranda kat\u0131 ya\u011f t\u00fcketimi s\u00f6z konusu oldu\u011funda, kalp hastal\u0131klar\u0131, diabet, kanser ve fel\u00e7 gibi hastal\u0131klar\u0131n riskinin artt\u0131\u011f\u0131 \u00e7ok say\u0131da \u00e7al\u0131\u015fmayla kan\u0131tlanm\u0131\u015ft\u0131r (Gloria ve Aguilera, 1998).<\/p>\n

Yap\u0131lan pek \u00e7ok ara\u015ft\u0131rma, ya\u011f\u0131n oksidasyonu sonucunda olu\u015fan \u00fcr\u00fcnlerin, dolay\u0131s\u0131yla ileri derecede okside olmu\u015f ya\u011flar\u0131n kanserojen ve mutajen etkiye sahip oldu\u011funu g\u00f6stermektedir. Baz\u0131 u\u00e7ucu oksidasyon \u00fcr\u00fcnlerinin k\u0131zartma s\u0131ras\u0131nda olu\u015fan buharla solunmas\u0131 halinde dahi mutajenik etkilerinin oldu\u011fu bulunmu\u015f olup, \u00f6rne\u011fin \u00c7in ve Tayvan’ da \u00e7ok say\u0131da kad\u0131nda g\u00f6r\u00fclen akci\u011fer kanseri olgusu bal\u0131k k\u0131zart\u0131rken a\u00e7\u0131\u011fa \u00e7\u0131kan buhar\u0131n solunmas\u0131yla ili\u015fkilendirilmi\u015ftir (Gloria ve Aguilera, 1998; Saguy ve Dana, 2003). Yiyecek k\u0131zartan restoranlarda ve i\u015fletmelerde \u00e7al\u0131\u015fan insanlar\u0131n bu t\u00fcr buharl\u0131 havaya maruz kalma s\u00fcresinin uzunlu\u011fu, k\u0131zartma ya\u011f\u0131n\u0131n s\u0131k yenilenmemesi ve bozulan ya\u011f\u0131n at\u0131lmas\u0131 i\u015fleminin d\u00fczenli yap\u0131lmamas\u0131 sa\u011fl\u0131k a\u00e7\u0131s\u0131ndan problemlere neden olabilmektedir. Yap\u0131lan bir di\u011fer \u00e7al\u0131\u015fmada, \u00e7e\u015fitli restoranlardan al\u0131nan k\u0131zartma ya\u011flar\u0131n\u0131n polar madde fraksiyonlar\u0131 ayr\u0131\u015ft\u0131r\u0131lm\u0131\u015f ve bu polar maddelere Salmonella Ames testi uyguland\u0131\u011f\u0131nda, mutajenik etki g\u00f6sterdikleri g\u00f6zlenmi\u015ftir (Saguy ve Dana, 2003). \u00dc\u00e7 veya daha fazla \u00e7ifte ba\u011f i\u00e7eren ya\u011f asitlerinden olu\u015fan ve thiobarbiturik asitle reaksiyona giren maddelerinin de mutajenik etkiye sahip oldu\u011fu pek \u00e7ok \u00e7al\u0131\u015fmayla g\u00f6sterilmi\u015ftir (Saguy ve Dana, 2003).<\/p>\n

K\u0131zartma ya\u011flar\u0131nda ger\u00e7ekle\u015fen termal ve oksidatif reaksiyonlar nedeniyle, ayn\u0131 ya\u011f\u0131n uzun s\u00fcre kullan\u0131lmas\u0131, o ya\u011fda k\u0131zart\u0131lan \u00fcr\u00fcnlerin kabul edilebilirli\u011fini ve besinsel de\u011ferini olumsuz etkilemektedir. Oksidasyonla ya\u011flarda aldehidler, ketonlar, hidrokarbonlar, alkoller, asitler, esterler ve aromatik bile\u015fikler gibi u\u00e7ucu bozunma bile\u015fikleri olu\u015fmaktad\u0131r. Bu bile\u015fiklerden \u00f6zellikle aldehitler daha b\u00fcy\u00fck \u00f6nem ta\u015f\u0131maktad\u0131r \u00e7\u00fcnk\u00fc bu bile\u015fikler di\u011ferlerine g\u00f6re hem daha fazla olu\u015furlar hem de k\u0131zartma ya\u011flar\u0131n\u0131n aromas\u0131n\u0131n karakterizasyonu a\u00e7\u0131s\u0131ndan tad\u0131m e\u015fikleri di\u011fer ikincil \u00fcr\u00fcnlerinkinden daha d\u00fc\u015f\u00fckt\u00fcr (Fujisaki ve ark., 2002). Yani ya\u011flarda sebep olduklar\u0131 istenmeyen aroma de\u011fi\u015fiklikleri di\u011fer bile\u015fiklere g\u00f6re daha \u00e7abuk hissedilebilmekte ve tespit edilebilmektedir. Ayr\u0131ca aldehitler olduk\u00e7a reaktiftir ve y\u00fcksek konsantrasyonlar\u0131 toksik etkiye sahiptir. Genellikle, alkenal ve alkedienaller gibi doymam\u0131\u015f aldehitler alkanallara g\u00f6re daha ciddi toksisiteye sahiptirler. Alkenallerin ve hidroksialkenallerin farelerde enzimatik aktiviteyi azaltt\u0131\u011f\u0131 ve hemolize neden oldu\u011fu bilinmektedir.Akrolein ya\u011flar\u0131n termal bozunmas\u0131 neticesinde olu\u015fan ve kimyasal yap\u0131s\u0131 (CH,=CH-CH=0) olan bir di\u011fer bile\u015fiktir (Blom ve ark.). Akrolein, 1,3-konjuge \u00e7ift ba\u011fl\u0131 bir sistem i\u00e7indeki konformasyon de\u011fi\u015fiminin \u00f6nemli bir g\u00f6stergesidir. \u00d6te yandan, akroleinin, tav\u015fanlarda d\u00fc\u015f\u00fck kalp at\u0131\u015f\u0131na ve y\u00fcksek kan bas\u0131nc\u0131na neden oldu\u011fu belirtilmi\u015ftir (Fujisaki ve ark., 2002). Bu t\u00fcr aldehitler k\u0131zartma s\u0131ras\u0131nda buharla\u015farak havaya yay\u0131l\u0131rlar ve solunumla birlikte a\u015f\u00e7\u0131lar\u0131n sa\u011fl\u0131klar\u0131 \u00fcst\u00fcne olumsuz etkiler g\u00f6sterebilirler (Fujisaki ve ark., 2002).<\/p>\n

Sa\u011fl\u0131k \u00fczerindeki olas\u0131 etkileri \u00e7ok fazla ara\u015ft\u0131r\u0131lm\u0131\u015f di\u011fer bir grup da Trans Ya\u011f Asitleri (TYA)’ dir. S\u0131v\u0131 ya\u011flar\u0131n yap\u0131s\u0131nda bulunan iki \u00e7ift ba\u011fl\u0131 linoleik asit, bu yap\u0131s\u0131 gere\u011fi oksidasyona ve degradasyona olduk\u00e7a a\u00e7\u0131kt\u0131r. Yemeklik ya\u011flar\u0131n stabilitesini artt\u0131rabilmek i\u00e7in g\u00fcn\u00fcm\u00fczde doymam\u0131\u015f ya\u011f asitleri hidrojenle doyurularak, margarinler ve k\u0131zartmada kullan\u0131lan yar\u0131-kat\u0131 ya\u011flar \u00fcretilmektedir. Hidrojenasyon ad\u0131 verilen bu i\u015flem ile cis- yap\u0131s\u0131ndaki ya\u011f asitleri trans- yap\u0131ya d\u00f6n\u00fc\u015febilmektedir. Yap\u0131lan epidemiyolojik \u00e7al\u0131\u015fmalar, hidrojene edilmi\u015f ya\u011flar\u0131n t\u00fcketimiyle v\u00fccuda al\u0131nan y\u00fcksek miktarda trans ya\u011f asidinin, kandaki kolesterol seviyesini ve plazmadaki d\u00fc\u015f\u00fck yo\u011funluklu lipoprotein (LDL) konsantrasyonunu artt\u0131rabilece\u011fini g\u00f6stermi\u015ftir (Han ve ark.). Pek \u00e7ok ara\u015ft\u0131rmac\u0131 TYA’ leri t\u00fcketiminin damar t\u0131kan\u0131kl\u0131\u011f\u0131yla da ili\u015fkili oldu\u011funu belirtmi\u015ftir. Yap\u0131lan bir \u00e7al\u0131\u015fmada, linoleik asidin ara\u015fidonik aside ve di\u011fer \u00e7oklu doymam\u0131\u015f ya\u011f asitlerine olan metabolik d\u00f6n\u00fc\u015f\u00fcm\u00fcn\u00fcn trans ya\u011f asitleri taraf\u0131ndan engellendi\u011fi belirlenmi\u015ftir. Bu da koroner kalp hastal\u0131\u011f\u0131na neden olabilecek bir durumdur (Liu ve ark., 2007). TYA’ lerinin bu etkilerinin doymu\u015f ya\u011f asitlerinin olas\u0131 etkilerinden daha zararl\u0131 olabilece\u011fi d\u00fc\u015f\u00fcn\u00fclmektedir(Kandhro ve ark., 2008). Bu zararl\u0131 etkiler nedeniyle, TYA’ lerinin margarinlerde ve yemeklik ya\u011flarda azalt\u0131lmas\u0131na y\u00f6nelik \u00e7al\u0131\u015fmalar bir\u00e7ok \u00fclkede y\u00fcr\u00fct\u00fclmektedir. K\u0131zartma Ya\u011flar\u0131na \u0130li\u015fkin Yasal D\u00fczenlemelerT\u00fcrkiye’ de k\u0131zartma ya\u011flar\u0131na ili\u015fkin ilk d\u00fczenleme 28 A\u011fustos 2007 tarihli Resmi Gazete’ de yay\u0131nlanm\u0131\u015f ve yay\u0131nland\u0131\u011f\u0131 tarihte y\u00fcr\u00fcrl\u00fc\u011fe girmi\u015ftir. Bu tebli\u011fde yaln\u0131zca polar madde miktar\u0131 ve dumanlanma noktas\u0131na ili\u015fkin limitler belirtilmi\u015ftir. Bu limitler Tablo 1′ de g\u00f6sterilmektedir (Resmi Gazete, Say\u0131: 26627, No: 2007\/41).<\/p>\n

Tablo 1 : K\u0131zartma amac\u0131yla kullan\u0131lmakta olan ya\u011flar\u0131n fiziksel ve kimyasal \u00f6zellikleri.<\/em><\/p>\n\n\n\n\n\n
\u00d6zellik<\/td>\nLimit<\/td>\n<\/tr>\n
Polar Madde<\/td>\n\u2264 % 25<\/td>\n<\/tr>\n
Dumanlanma Noktas\u0131<\/td>\n> 170 \u00b0C<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\u00dclkemiz mevzuat\u0131nda ayr\u0131ca ya\u011f \u00fcr\u00fcnlerinin etiketketlenmesine y\u00f6nelik d\u00fczenlemeler de mevcuttur. G\u0131dalar\u0131n besin \u00f6geleri i\u00e7eriklerinin etiket beyanlar\u0131nda art\u0131k tekli veya \u00e7oklu doymu\u015f ya\u011f asitlerinin yan\u0131s\u0131ra , trans ya\u011f asitleri ifadeleri de ge\u00e7meye ba\u015flam\u0131\u015ft\u0131r. Avrupa Parlamentosu, 2001 y\u0131l\u0131nda yay\u0131nlad\u0131\u011f\u0131 bir direktifle kullan\u0131lm\u0131\u015f k\u0131zartma ya\u011flar\u0131n\u0131n hayvan yemi \u00fcretiminde kullan\u0131lmas\u0131n\u0131 yasaklayarak, s\u00f6zkonusu toksik maddelerin g\u0131da zincirinden \u00e7ekilmesini sa\u011flam\u0131\u015ft\u0131r. T\u00fcrkiyede de 2005 y\u0131l\u0131nda y\u00fcr\u00fcrl\u00fc\u011fe giren \u00c7evre ve Orman Bakanl\u0131\u011f\u0131n\u0131n “Bitkisel At\u0131k ya\u011flar\u0131n Kontrol\u00fc Yonetmeli\u011fi” uyar\u0131nca ayn\u0131 yasak uygulanmaya ba\u015flanm\u0131\u015ft\u0131r .Kullan\u0131lm\u0131\u015f k\u0131zartma ya\u011flar\u0131na ili\u015fkin olarak, Avrupa \u00fclkelerinin y\u00f6netmeliklerinde de baz\u0131 limitler kullan\u0131lmaktad\u0131r ve bu limitlerden baz\u0131lar\u0131 derlenerek Tablo 2′ de g\u00f6sterilmi\u015ftir.<\/p>\n

Tablo 2: Baz\u0131 Avrupa \u00fclkelerinde k\u0131zartma ya\u011flar\u0131 i\u00e7in limitler (Fox, 2001).<\/em><\/p>\n\n\n\n\n\n\n\n\n\n\n\n
Limitler<\/td>\nAvusturya<\/td>\nBel\u00e7ika<\/td>\nFransa<\/td>\nAlmanya<\/td>\n\u0130talya<\/td>\nPortekiz<\/td>\n<\/tr>\n
Maks. K\u0131zartma s\u0131c. (\u00baC)<\/td>\n180<\/td>\n180<\/td>\n180<\/td>\n<\/td>\n180<\/td>\n180<\/td>\n<\/tr>\n
Dumanlanma Nok. (min. \u00baC)<\/td>\n170<\/td>\n<\/td>\n<\/td>\n170<\/td>\n<\/td>\n<\/td>\n<\/tr>\n
Serbest Ya\u011f Asitleri (%)<\/td>\n<\/td>\n2.5<\/td>\n<\/td>\n<\/td>\n<\/td>\n<\/td>\n<\/tr>\n
Asit De\u011feri (maks.)<\/td>\n2.5<\/td>\n<\/td>\n<\/td>\n2<\/td>\n<\/td>\n<\/td>\n<\/tr>\n
Polar Bile\u015fikler (maks. %)<\/td>\n27<\/td>\n<\/td>\n25<\/td>\n24<\/td>\n25<\/td>\n25<\/td>\n<\/tr>\n
Okside Ya\u011f Asitleri (maks.%)<\/td>\n1<\/td>\n<\/td>\n<\/td>\n0.7<\/td>\n<\/td>\n<\/td>\n<\/tr>\n
Dimerler ve Polimerler (maks.%)<\/td>\n<\/td>\n25<\/td>\n<\/td>\n<\/td>\n<\/td>\n<\/td>\n<\/tr>\n
Viskozite 50 \u00baC (maks. mPa.s)<\/td>\n37<\/td>\n<\/td>\n<\/td>\n<\/td>\n<\/td>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Di\u011fer taraftan, Amerikan G\u0131da ve \u0130la\u00e7 \u0130daresi(FDA), g\u0131dalardaki doymu\u015f ya\u011f ve kolesterol miktarlar\u0131n\u0131n etiket \u00fcst\u00fcnde belirtilmesi gere\u011fini 1993′ te ifade etmi\u015f, ancak trans ya\u011f asitlerinin etikette belirtilmesi uygulamas\u0131n\u0131 1 haziran 2006 itibariyla zorunlu k\u0131lm\u0131\u015ft\u0131r(FDA Reg. Say\u0131:68, no:133). \u0130nsanlar\u0131n fazla miktarlarda doymu\u015f ya\u011f, trans ya\u011f ve kolesterol t\u00fcketmeleri sonucunda ta\u015f\u0131yacaklar\u0131 sa\u011fl\u0131k riskleri konusunda FDA s\u00fcrekli olarak t\u00fcketicileri etiket yoluyla bilgilendirmektedir.SONU\u00c7 ve \u00d6NER\u0130LERSa\u011fl\u0131kl\u0131 k\u0131zartmalar i\u00e7in k\u0131zartma i\u015fleminin, s\u0131cakl\u0131k derecesinin kontrol edilebilece\u011fi ve ya\u011f\u0131n homojen olarak \u0131s\u0131t\u0131labilece\u011fi ekipmanlarda yap\u0131lmas\u0131, kullan\u0131lacak ya\u011f tercihinin trans ya\u011f asitleri i\u00e7eren hidrojene yar\u0131 kat\u0131 k\u0131zartma ya\u011flar\u0131 de\u011fil, bitkisel s\u0131v\u0131 ya\u011flardan yana olmas\u0131 \u00f6nemlidir. Her k\u0131zartmadan sonra ya\u011f\u0131n filtre edilmesi, k\u0131zartma esnas\u0131nda k\u0131zart\u0131lan g\u0131dan\u0131n ya\u011f emmesinden \u00f6t\u00fcr\u00fc meydana gelen kayb\u0131n, ya\u011f\u0131n yeniden kullan\u0131m\u0131ndan \u00f6nce %10-15 gen\u00e7le\u015ftirme y\u00f6ntemiyle telafisi ile ya\u011fdaki toplam polar madde miktar\u0131n\u0131n a\u015fa\u011f\u0131ya \u00e7ekilmesi m\u00fcmk\u00fcnd\u00fcr. K\u0131zartma s\u00fcrecinde ya\u011f\u0131n y\u00fcksek s\u0131cakl\u0131klara maruz kalma s\u00fcresinin optimizasyonu i\u00e7in, son kullan\u0131m s\u00fcresinin uygun h\u0131zl\u0131 test y\u00f6ntemleri ile do\u011fru tesbiti gereklidir.<\/p>\n

G\u0131da maddeleri \u00fcretim, sat\u0131\u015f ve toplu t\u00fcketim yerlerindeki k\u0131zartma i\u015flemlerinde kullan\u0131lmakta olan ya\u011flar\u0131n rutin resmi kontrol ve denetimlerinin halk sa\u011fl\u0131\u011f\u0131 a\u00e7\u0131s\u0131ndan \u00f6nemi elbette yads\u0131namaz. Ancak toplu t\u00fcketim i\u00e7in k\u0131zartma uygulayan i\u015fyerlerinde bizzat bu kurulu\u015flar taraf\u0131ndan y\u00fcr\u00fct\u00fclecek otokontroller bu konuda kan\u0131m\u0131zca daha da b\u00fcy\u00fck \u00f6nem ta\u015f\u0131maktad\u0131r.<\/p>\n

KAYNAKLAR<\/p>\n

    \n
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  2. Chai S.H.; Wang H.P.; Liang Y.; and Xu B.Q. 2007 Sustainable production of acrolein: Gas-phase dehydration of glycerol over Nb2O5 catalyst, Journal of Catalysis, 250:342-349.<\/li>\n
  3. Fujisaki M.; Endo Y.; and Fujimoto K. 2002 Retardation of volatile aldehyde formation in the exhaust of frying oil by heating under low oxygen atmospheres, J.AOCS, 79: 909-914.<\/li>\n
  4. Fox R. 2001 Regulation in the European Union. In Frying: Improving quality, Ed. J. B. Rossell, Woodhead Publishing in Food Science and Technology, 19-43.<\/li>\n
  5. Gloria H. and Aguilera J.M. 1998 Assessment of the quality of heated oils by differential scanning calorimetry, J.Agric. Food Chem., 46: 1363-1368.<\/li>\n
  6. Han S. N.; Leka L.S.; Lichtenstein A.H.; Ausman L.M.; Schaefer E.J.; and Meydani S.N. 2002 Effect of hydrogenated and saturated, relative to polyunsaturated, fat on immune and inflammatory responses of adults with moderate hypercholesterolemia, Journal of Lipid Research, 43: 445-452.<\/li>\n
  7. Kandhro A.; Sherazi S.T.H.; Mahesar S.A.; Bhanger M.I.; Talpur M.Y.; and Rauf A. 2008 GC-MS quantification of fatty acid profile including trans FA in the locally manufactured margarines of Pakistan, Food Chemistry.<\/li>\n
  8. Liu W.H.; Inbaraj B.S.; and Chen B.H. 2007 Analysis and formation of trans fatty acids in hydrogenated soybean oil during heating, Food Chemistry, 104: 1740-1749.<\/li>\n
  9. Saguy I.S.; and Dana D. 2003 Integrated approach to deep fat frying: engineering, nutrition, health and consumer aspects, Journal of Food Engineering, 56: 143-152.<\/li>\n
  10. U.S. Food and Drug Administration. Department Of Health And Human Services, Food Labeling: Trans Fatty Acids in Nutrition Labeling, Nutrient Content Claims, and Health Claims, Federal Register: July 11, 2003 (Volume 68, Number 133; Rules and Regulations: Page 41433-41506. Available at: http:\/\/www.cfsan.fda.gov\/~lrd\/fr03711a.html<\/a><\/li>\n
  11. Resmi Gazete 2007, Say\u0131: 26627, No: 2007\/41. Available at: http:\/\/rega.basbakanlik.gov.tr\/eskiler\/2007\/08\/20070828-8.htm<\/a><\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

    I\u015f\u0131l Tekelio\u011flu, Beraat \u00d6z\u00e7elik ve Prof.Dr.Artemis Karaali K\u0131zartma i\u015flemlerinde kullan\u0131lan ya\u011flar, bu s\u00fcre\u00e7te \u0131s\u0131 transferi ortam\u0131 olu\u015fturmalar\u0131n\u0131n yan\u0131s\u0131ra k\u0131zart\u0131lan g\u0131dalar\u0131n i\u00e7ine de n\u00fcfuz etme \u00f6zellikleri nedeniyle kritik bir \u00f6neme sahiptirler. Y\u00fcksek s\u0131cakl\u0131klarda tekrar tekrar kullan\u0131lan k\u0131zartma ya\u011flar\u0131nda ger\u00e7ekle\u015fen \u00e7ok say\u0131da oksidasyon, polimerizasyon ve termal bozunma reaksiyonlar\u0131 sonucunda ya\u011flar\u0131n, fiziksel, kimyasal, besinsel ve duyusal \u00f6zelliklerinde \u00f6nemli […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[27],"tags":[],"_links":{"self":[{"href":"https:\/\/ggd.org.tr\/en\/wp-json\/wp\/v2\/posts\/1205"}],"collection":[{"href":"https:\/\/ggd.org.tr\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ggd.org.tr\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ggd.org.tr\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/ggd.org.tr\/en\/wp-json\/wp\/v2\/comments?post=1205"}],"version-history":[{"count":4,"href":"https:\/\/ggd.org.tr\/en\/wp-json\/wp\/v2\/posts\/1205\/revisions"}],"predecessor-version":[{"id":3195,"href":"https:\/\/ggd.org.tr\/en\/wp-json\/wp\/v2\/posts\/1205\/revisions\/3195"}],"wp:attachment":[{"href":"https:\/\/ggd.org.tr\/en\/wp-json\/wp\/v2\/media?parent=1205"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ggd.org.tr\/en\/wp-json\/wp\/v2\/categories?post=1205"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ggd.org.tr\/en\/wp-json\/wp\/v2\/tags?post=1205"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}