{"id":7446,"date":"2023-12-11T18:45:02","date_gmt":"2023-12-11T18:45:02","guid":{"rendered":"https:\/\/foodsconsultancy.com\/blog\/?p=7446"},"modified":"2026-03-08T23:31:37","modified_gmt":"2026-03-08T23:31:37","slug":"tursu-sektorunun","status":"publish","type":"post","link":"https:\/\/foodsconsultancy.com\/blog\/tr\/tursu-sektorunun\/","title":{"rendered":"tur\u015fu sekt\u00f6r\u00fcn\u00fcn d\u00fcnyas\u0131T\u00fcrkiye ve Ortado\u011fu&#8217;da"},"content":{"rendered":"\n<p>tur\u015fu sekt\u00f6r\u00fcn\u00fcn (tur\u015fu \u2013 T\u00fcrkiye \u2013 Orta Do\u011fu) \u00e7o\u011funlukla sirke, tuz ve di\u011fer tatlardan olu\u015fan bir sol\u00fcsyonda muhafaza edilen sebzelerdir.&nbsp;<\/p>\n\n\n\n<p>Sirke muhafaza edilmeden \u00f6nce genellikle do\u011fal olarak olu\u015fan bakterilerle fermente edilir.&nbsp;T\u00fcrkiye ve Orta Do\u011fu&#8217;da tur\u015fu yap\u0131m tekni\u011fi eski \u00e7a\u011flardan beri bilinmesine ra\u011fmen, g\u00fcnde 2,27 milyon kg&#8217;dan fazla t\u00fcketilen tur\u015fu hala pop\u00fcler bir besindir.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full is-resized\"><img fetchpriority=\"high\" decoding=\"async\" width=\"1218\" height=\"768\" src=\"https:\/\/foodsconsultancy.com\/blog\/wp-content\/uploads\/2023\/12\/974fe1f9-6113-4973-886c-e3be17a066cc.png\" alt=\"\u062d\u0635\u0627\u0631 \u0627\u0644\u062e\u064a\u0627\u0631\" class=\"wp-image-9589\" style=\"width:780px;height:auto\" srcset=\"https:\/\/foodsconsultancy.com\/blog\/wp-content\/uploads\/2023\/12\/974fe1f9-6113-4973-886c-e3be17a066cc.png 1218w, https:\/\/foodsconsultancy.com\/blog\/wp-content\/uploads\/2023\/12\/974fe1f9-6113-4973-886c-e3be17a066cc-300x189.png 300w, https:\/\/foodsconsultancy.com\/blog\/wp-content\/uploads\/2023\/12\/974fe1f9-6113-4973-886c-e3be17a066cc-1024x646.png 1024w, https:\/\/foodsconsultancy.com\/blog\/wp-content\/uploads\/2023\/12\/974fe1f9-6113-4973-886c-e3be17a066cc-768x484.png 768w, https:\/\/foodsconsultancy.com\/blog\/wp-content\/uploads\/2023\/12\/974fe1f9-6113-4973-886c-e3be17a066cc-150x95.png 150w, https:\/\/foodsconsultancy.com\/blog\/wp-content\/uploads\/2023\/12\/974fe1f9-6113-4973-886c-e3be17a066cc-450x284.png 450w, https:\/\/foodsconsultancy.com\/blog\/wp-content\/uploads\/2023\/12\/974fe1f9-6113-4973-886c-e3be17a066cc-1200x757.png 1200w\" sizes=\"(max-width: 1218px) 100vw, 1218px\" \/><\/figure>\n\n\n\n<div class=\"wp-block-rank-math-toc-block\" id=\"rank-math-toc\"><h2>Table of Contents<\/h2><nav><ul><li><a href=\"#tursunun-tursu-sektorunun-turkiye-orta-dogu\">Tur\u015funun tur\u015fu sekt\u00f6r\u00fcn\u00fcn \u2013 T\u00fcrkiye \u2013 Orta Do\u011fu<\/a><\/li><li><a href=\"#tursu-endustrisi-icin-hammaddeler-turkiye-orta-dogu\">Tur\u015fu end\u00fcstrisi i\u00e7in hammaddeler \u2013 T\u00fcrkiye \u2013 Orta Do\u011fu<\/a><ul><li><a href=\"#tursu-uretim-sureci-turkiye-orta-dogu-tursu-sektorunun\">Tur\u015fu \u00fcretim s\u00fcreci \u2013 T\u00fcrkiye \u2013 Orta Do\u011fu ( tur\u015fu sekt\u00f6r\u00fcn\u00fcn )<\/a><\/li><li><a href=\"#hasat\">Hasat<\/a><\/li><li><a href=\"#koruma\">Koruma<\/a><ul><li><a href=\"#tursu-isleme-ve-paketleme-turkiye-orta-dogu\">Tur\u015fu i\u015fleme ve paketleme\u00a0\u00a0\u00a0\u2013 T\u00fcrkiye \u2013 Orta Do\u011fu<\/a><\/li><\/ul><\/li><li><a href=\"#pastorizasyon-ve-muhurleme\">Past\u00f6rizasyon ve m\u00fch\u00fcrleme<\/a><\/li><\/ul><\/li><li><a href=\"#tursu-kalite-kontrolu-turkiye-orta-dogu-tursu-sektorunun\">Tur\u015fu kalite kontrol\u00fc \u2013 T\u00fcrkiye \u2013 Orta Do\u011fu ( tur\u015fu sekt\u00f6r\u00fcn\u00fcn )<\/a><\/li><li><a href=\"#tursunun-gelecegi-turkiye-orta-dogu\">Tur\u015funun gelece\u011fi \u2013 T\u00fcrkiye \u2013 Orta Do\u011fu<\/a><\/li><\/ul><\/nav><\/div>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"tursunun-tursu-sektorunun-turkiye-orta-dogu\">Tur\u015funun tur\u015fu sekt\u00f6r\u00fcn\u00fcn \u2013 T\u00fcrkiye \u2013 Orta Do\u011fu<\/h2>\n\n\n\n<p>Bitki ve hayvansal g\u0131dalar\u0131n salamura edilmesi, g\u0131dalar\u0131 muhafaza etmenin nispeten eski bir yoludur.&nbsp;\u0130lk tur\u015funun 4000 y\u0131l \u00f6nce Hindistan&#8217;a \u00f6zg\u00fc salatal\u0131k kullan\u0131larak \u00fcretildi\u011fi tahmin edilmektedir.&nbsp;Hem eski M\u0131s\u0131rl\u0131lar hem de Yunanl\u0131lar, besin de\u011feri ve iyile\u015ftirici g\u00fc\u00e7leri i\u00e7in tur\u015fu kullan\u0131m\u0131 hakk\u0131nda yazd\u0131lar.&nbsp;Tur\u015fu, Roma \u0130mparatorlu\u011fu d\u00f6neminde pop\u00fcler bir yiyecekti ve h\u0131zla Avrupa&#8217;ya yay\u0131ld\u0131.&nbsp;Amerika&#8217;da tur\u015fu her zaman pop\u00fcler olmu\u015ftur.&nbsp;Amerika&#8217;ya ilk seyahat edenler, besleyici olduklar\u0131 ve uzun yolculuklarda bozulmad\u0131klar\u0131 i\u00e7in tur\u015fular\u0131 bol miktarda tuttular.&nbsp;\u0130lk b\u00fcy\u00fck \u00f6l\u00e7ekli ticari tur\u015fu \u00fcretimi, Nicolas Appert&#8217;in kavanozlarda tur\u015fu satmaya ba\u015flad\u0131\u011f\u0131 1820 y\u0131l\u0131na kadar ger\u00e7ekle\u015fmedi.&nbsp;Y\u0131llar ge\u00e7tik\u00e7e tur\u015fu \u00fcretim s\u00fcreci daha da otomatik hale gelmi\u015f, tur\u015fu sekt\u00f6r\u00fc T\u00fcrkiye ve Ortado\u011fu&#8217;da geli\u015fmi\u015ftir.<\/p>\n\n\n\n<p>Pek \u00e7ok farkl\u0131 tur\u015fu t\u00fcr\u00fc olsa da hepsinde ortak olan baz\u0131 \u00f6zellikler vard\u0131r.&nbsp;Genel olarak salatal\u0131k tur\u015fusu, i\u00e7inde sakland\u0131klar\u0131 sirkenin neden oldu\u011fu g\u00fc\u00e7l\u00fc, keskin bir tada sahip olarak tan\u0131mlanabilecek \u00e7\u0131t\u0131r sebzelerdir.&nbsp;Farkl\u0131 tur\u015fu \u00fcreticileri, tur\u015fulara benzersiz bir tat vermek i\u00e7in genellikle baharat ekler.&nbsp;Dereotu aromal\u0131 tur\u015fular belki de t\u00fcm tur\u015fular aras\u0131nda en pop\u00fcler olan\u0131d\u0131r.&nbsp;Eklenmi\u015f \u015fekerle dolu tatl\u0131 tur\u015fular da var.&nbsp;Bunlar genellikle tatlar yapmak i\u00e7in kullan\u0131l\u0131r.&nbsp;Ancak ko\u015fer kelimesi art\u0131k herhangi bir sar\u0131msak aromal\u0131 tur\u015fuyu tan\u0131mlamak i\u00e7in kullan\u0131l\u0131yor.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"tursu-endustrisi-icin-hammaddeler-turkiye-orta-dogu\">Tur\u015fu end\u00fcstrisi i\u00e7in hammaddeler \u2013 T\u00fcrkiye \u2013 Orta Do\u011fu<\/h2>\n\n\n\n<p>Tur\u015fu yapmak i\u00e7in kullan\u0131lan alt\u0131 temel malzeme t\u00fcr\u00fc vard\u0131r.&nbsp;Ana toplu g\u0131da sebzelerdir.&nbsp;Ek bile\u015fenler, tur\u015funun sat\u0131ld\u0131\u011f\u0131 s\u0131v\u0131y\u0131 veya s\u0131v\u0131y\u0131 olu\u015fturan asitleri, tatland\u0131r\u0131c\u0131lar\u0131, renklendiricileri, koruyucular\u0131 ve dengeleyicileri i\u00e7erir.&nbsp;Bir\u00e7ok malzeme y\u0131l\u0131n yaln\u0131zca belirli zamanlar\u0131nda bulunur, bu nedenle en taze malzemeleri kullanmak i\u00e7in ad\u0131mlar at\u0131lmal\u0131d\u0131r.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full is-resized\"><img decoding=\"async\" width=\"1288\" height=\"768\" src=\"https:\/\/foodsconsultancy.com\/blog\/wp-content\/uploads\/2023\/12\/a5f32b76-752d-42e0-b91f-0e9d8ed16651.png\" alt=\"\u0627\u0644\u0645\u062e\u0644\u0644\u0627\u062a\" class=\"wp-image-9591\" style=\"width:780px;height:auto\" srcset=\"https:\/\/foodsconsultancy.com\/blog\/wp-content\/uploads\/2023\/12\/a5f32b76-752d-42e0-b91f-0e9d8ed16651.png 1288w, https:\/\/foodsconsultancy.com\/blog\/wp-content\/uploads\/2023\/12\/a5f32b76-752d-42e0-b91f-0e9d8ed16651-300x179.png 300w, https:\/\/foodsconsultancy.com\/blog\/wp-content\/uploads\/2023\/12\/a5f32b76-752d-42e0-b91f-0e9d8ed16651-1024x611.png 1024w, https:\/\/foodsconsultancy.com\/blog\/wp-content\/uploads\/2023\/12\/a5f32b76-752d-42e0-b91f-0e9d8ed16651-768x458.png 768w, https:\/\/foodsconsultancy.com\/blog\/wp-content\/uploads\/2023\/12\/a5f32b76-752d-42e0-b91f-0e9d8ed16651-150x89.png 150w, https:\/\/foodsconsultancy.com\/blog\/wp-content\/uploads\/2023\/12\/a5f32b76-752d-42e0-b91f-0e9d8ed16651-450x268.png 450w, https:\/\/foodsconsultancy.com\/blog\/wp-content\/uploads\/2023\/12\/a5f32b76-752d-42e0-b91f-0e9d8ed16651-1200x716.png 1200w\" sizes=\"(max-width: 1288px) 100vw, 1288px\" \/><\/figure>\n\n\n\n<p>Tur\u015fu yap\u0131m\u0131nda en \u00f6nemli malzeme hi\u00e7 \u015f\u00fcphesiz salatal\u0131kt\u0131r.&nbsp;\u00d6zel tohumlar, d\u00fcz, ince kabuklu, beklenen say\u0131da si\u011file sahip ve yeterli b\u00fcy\u00fckl\u00fckte salatal\u0131k \u00fcretmek i\u00e7in kullan\u0131l\u0131r.&nbsp;Bu \u00f6zellikler, tek tip tur\u015fu \u00fcretimi i\u00e7in \u00f6nemlidir.&nbsp;Teknik olarak so\u011fan, biber, zeytin, armut, \u015feftali gibi her t\u00fcrl\u00fc g\u0131da ve hatta bal\u0131k ve et kullan\u0131larak tur\u015fu yap\u0131labilir.&nbsp;Bu g\u0131dalar, onlar\u0131 yapmak i\u00e7in gereken i\u015fleme t\u00fcr\u00fcn\u00fc belirtmek i\u00e7in genellikle salamura g\u0131dalar olarak adland\u0131r\u0131l\u0131r.<\/p>\n\n\n\n<p><a href=\"https:\/\/translate.google.com\/website?sl=en&amp;tl=tr&amp;hl=en-US&amp;client=webapp&amp;u=https:\/\/translate.google.com\/website?sl%3Dar%26tl%3Den%26hl%3Den-US%26client%3Dwebapp%26u%3Dhttps:\/\/ar.wikipedia.org\/wiki\/%25D8%25AD%25D9%2585%25D8%25B6_%25D8%25A7%25D9%2584%25D8%25AE%25D9%2584%25D9%258A%25D9%2583\" target=\"_blank\" rel=\"noopener\">Asetik asit<\/a>&nbsp;&nbsp;(sirke), tur\u015fu \u00fcretiminde kullan\u0131lan ana bile\u015fendir.&nbsp;Sudan sonra, asitleme s\u0131v\u0131s\u0131n\u0131n b\u00fcy\u00fck k\u0131sm\u0131n\u0131 olu\u015fturur ve tur\u015funun tad\u0131na ek\u015fi bir tat vererek \u00f6nemli \u00f6l\u00e7\u00fcde katk\u0131da bulunur.&nbsp;Ayr\u0131ca koruyucu etkisi vard\u0131r ve toksik de\u011fildir.&nbsp;Sirke, iki a\u015famal\u0131 bir fermantasyon i\u015flemiyle do\u011fal \u015fekerlerden veya ni\u015fastalardan elde edilir.&nbsp;Ni\u015fasta \u015fekere d\u00f6n\u00fc\u015ft\u00fcr\u00fcl\u00fcr ve ard\u0131ndan maya, alkol olu\u015fturmak \u00fczere fermente edilir.&nbsp;Alkol, sirkeye d\u00f6n\u00fc\u015fen aseto bakterilerine maruz kal\u0131r.&nbsp;Sirke birka\u00e7 kaynaktan elde edilebilir ve her birinin biraz farkl\u0131 bir tad\u0131 vard\u0131r.&nbsp;Bu nedenle, kayna\u011f\u0131na ba\u011fl\u0131 olarak sirke, salamura edilmi\u015f nihai \u00fcr\u00fcn\u00fcn tad\u0131 \u00fczerinde \u00f6nemli bir etkiye sahip olabilir.<\/p>\n\n\n\n<p>Tur\u015funun son tad\u0131n\u0131 etkileyen di\u011fer malzemeler lik\u00f6re eklenir.&nbsp;\u015eeker, sirkenin ek\u015fi tad\u0131n\u0131 dengelemek i\u00e7in tatl\u0131l\u0131k sa\u011flamak i\u00e7in kullan\u0131l\u0131r.&nbsp;Ayr\u0131ca tur\u015fular\u0131n daha k\u0131t\u0131r ve s\u0131k\u0131 olmas\u0131na yard\u0131mc\u0131 olur.&nbsp;Kalori eklemeden benzer bir etki elde etmek i\u00e7in aspartam ve sakarin gibi yapay tatland\u0131r\u0131c\u0131lar kullan\u0131labilir.&nbsp;Lezzet i\u00e7in tuz eklenir ve ayr\u0131ca ek bir koruyucu etkiye sahiptir.&nbsp;S\u0131v\u0131y\u0131 bulan\u0131k hale getirebilen topaklanmay\u0131 \u00f6nleyici maddeler i\u00e7ermedi\u011fi i\u00e7in genellikle saf gran\u00fcler tuz kullan\u0131l\u0131r.<\/p>\n\n\n\n<p>Sirke, \u015feker ve tuz, t\u00fcm tur\u015fu s\u0131v\u0131lar\u0131n\u0131n b\u00fcy\u00fck k\u0131sm\u0131n\u0131 olu\u015ftururken, tur\u015fu t\u00fcrlerini farkl\u0131la\u015ft\u0131ran farkl\u0131 baharatlar ve bitkilerdir.&nbsp;Dereotu otu, aromatik baharatlar\u0131n en pop\u00fcleridir ve her t\u00fcrl\u00fc dereotu tur\u015fusunu yapmak i\u00e7in kullan\u0131l\u0131r.&nbsp;Di\u011fer aromatik baharatlar aras\u0131nda yenibahar, tar\u00e7\u0131n, tar\u00e7\u0131n, karanfil, rezene, \u00e7emen ve k\u00fc\u00e7\u00fck hindistan cevizi bulunur.&nbsp;Daha sa\u011flam tur\u015fular i\u00e7in karabiber, karabiber, zencefil, hardal gibi ac\u0131 baharatlar kullan\u0131l\u0131r.&nbsp;Fesle\u011fen, mercank\u00f6\u015fk, nane, tarhun, kekik gibi bitkiler de tur\u015fulara e\u015fsiz bir tat vermek i\u00e7in kullan\u0131l\u0131r.&nbsp;So\u011fan ve sar\u0131msak gibi lezzetli sebzeler genellikle salamura i\u00e7eceklere dahil edilir.&nbsp;Tipik olarak, bir tur\u015fu \u00fcreticisi, yapt\u0131klar\u0131 her tur\u015fu t\u00fcr\u00fc i\u00e7in yap\u0131lm\u0131\u015f standart bir baharat kar\u0131\u015f\u0131m\u0131na sahip olacakt\u0131r.<\/p>\n\n\n\n<p>Tur\u015fular\u0131n \u00fcretici taraf\u0131ndan belirlenen standartlar\u0131 kar\u015f\u0131lamas\u0131n\u0131 sa\u011flamak i\u00e7in baz\u0131 ek bile\u015fenler eklenebilir.&nbsp;Genel olarak tur\u015fular, do\u011fal renkleri kabul edilebilir oldu\u011fu i\u00e7in herhangi bir renklendirme gerektirmez.&nbsp;Bununla birlikte, tek tip bir \u00fcr\u00fcn olu\u015fturmak ve a\u011fartma gibi i\u015flemlerin etkilerinin \u00fcstesinden gelmek i\u00e7in \u00fcreticiler genellikle renk ekler.&nbsp;\u0130ki yayg\u0131n renklendirici zerde\u00e7al, karamel ve klorofildir.&nbsp;Karamel kahverengi ila hafif sar\u0131 bir renk verir ve klorofil ye\u015fil bir renk verir.&nbsp;Tur\u015fularda renk de\u011fi\u015fimlerini \u00f6nlemek i\u00e7in k\u00fck\u00fcrt dioksit eklenir.&nbsp;Kire\u00e7 ve \u015fap gibi stabilize edici maddeler de eklenebilir.&nbsp;Bu maddeler, tur\u015funun lezzetini etkilemeden \u00e7\u0131t\u0131r \u00e7\u0131t\u0131r olmas\u0131na yard\u0131mc\u0131 olur.&nbsp;Polisorbat gibi y\u00fczey aktif maddeler de bir lik\u00f6r sol\u00fcsyonundaki bile\u015fenleri ba\u011flamak i\u00e7in kullan\u0131l\u0131r.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"tursu-uretim-sureci-turkiye-orta-dogu-tursu-sektorunun\">Tur\u015fu \u00fcretim s\u00fcreci \u2013 T\u00fcrkiye \u2013 Orta Do\u011fu ( tur\u015fu sekt\u00f6r\u00fcn\u00fcn )<\/h3>\n\n\n\n<p>Salatal\u0131k tur\u015fusu yapmak, \u00fcreticinin tarifine ba\u011fl\u0131 olarak 42 g\u00fcne kadar s\u00fcrebilir.&nbsp;\u00dcretim, hasat, koruma, past\u00f6rizasyon ve son i\u015flemeyi i\u00e7eren d\u00f6rt temel ad\u0131m\u0131 i\u00e7erir.&nbsp;Salatal\u0131klar i\u015fleme tesisine teslim edildikten sonra s\u00fcre\u00e7 olduk\u00e7a otomatik hale gelir.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"hasat\"><em>Hasat<\/em><\/h3>\n\n\n\n<ul>\n<li>1 Tarla \u00e7al\u0131\u015fanlar\u0131 taraf\u0131ndan hasat edildikten sonra salatal\u0131klar b\u00fcy\u00fck kasalara konur ve bir al\u0131m istasyonuna ta\u015f\u0131n\u0131r.&nbsp;Salatal\u0131klar uzun bir mesafeye ta\u015f\u0131n\u0131yorsa<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"koruma\"><em>Koruma<\/em><\/h3>\n\n\n\n<ul>\n<li>2 \u00dcreticiye ba\u011fl\u0131 olarak, salatal\u0131klar fermantasyon, past\u00f6rizasyon ve so\u011futma dahil olmak \u00fczere \u00fc\u00e7 yoldan biriyle tur\u015fu haline getirilebilir.&nbsp;\u0130lk ve en eski y\u00f6ntem, fermantasyon olarak bilinen bir s\u00fcre\u00e7tir.&nbsp;Bu y\u00f6ntemde salatal\u0131klar b\u00fcy\u00fck, s\u0131zd\u0131rmaz fiberglas veya paslanmaz \u00e7elik tanklara aktar\u0131l\u0131r.&nbsp;Bu kaplardan baz\u0131lar\u0131 40.000 pound&#8217;dan (18.160 kg) fazla salatal\u0131k tutabilir.&nbsp;Tanklar, su ve %10 tuzdan olu\u015fan tuzlu su ile doldurulur.&nbsp;\u00fcretici alabilir<br><img decoding=\"async\" src=\"https:\/\/translate.google.com\/website?sl=en&amp;tl=ar&amp;hl=en-US&amp;client=webapp&amp;u=http:\/\/www.madehow.com\/images\/hpm_0000_0004_0_img0141.jpg\" alt=\"Fabrikada salatal\u0131k tur\u015fusu\" width=\"150\" height=\"268\">Yakla\u015f\u0131k be\u015f haftal\u0131k depolama s\u00fcresi boyunca, fermantasyon bakterileri sebzelerdeki \u015fekerleri par\u00e7alayarak karbondioksit \u00fcretirler.&nbsp;Karbondioksitin zararl\u0131 etkilerini \u00f6nlemek i\u00e7in tanklar periyodik olarak bo\u015falt\u0131lmaktad\u0131r.&nbsp;Bu \u015fekilde yap\u0131lan tur\u015fular\u0131n raf \u00f6mr\u00fc birka\u00e7 ayd\u0131r.<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\" id=\"tursu-isleme-ve-paketleme-turkiye-orta-dogu\"><em>Tur\u015fu i\u015fleme ve paketleme&nbsp;<\/em>&nbsp;&nbsp;\u2013 T\u00fcrkiye \u2013 Orta Do\u011fu<\/h4>\n\n\n\n<ul>\n<li>3 Tur\u015fu yeterince fermente edildikten sonra salamura bo\u015falt\u0131l\u0131r.&nbsp;Tur\u015fu daha sonra, tedavi s\u0131ras\u0131nda elde etmi\u015f olabilecekleri t\u00fcm tuzu \u00e7\u0131karmak i\u00e7in suya dald\u0131r\u0131l\u0131r.&nbsp;Bu noktadan sonra, tur\u015fular bir konvey\u00f6r boyunca, istenen \u00fcr\u00fcn tipine ba\u011fl\u0131 olarak tur\u015fular\u0131 do\u011fru boyutta kesen bir \u00f6\u011f\u00fct\u00fcc\u00fcye ta\u015f\u0131n\u0131r.<\/li>\n\n\n\n<li>4 Tur\u015fu do\u011frand\u0131ktan sonra genellikle cam kaplara konulur, ancak konserve, plastik \u015fi\u015fe ve po\u015fetler de kullan\u0131l\u0131r.&nbsp;Dolum makineleri, her kavanoza do\u011fru miktarda sebze verecek \u015fekilde tasarlanm\u0131\u015ft\u0131r.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"pastorizasyon-ve-muhurleme\"><em>Past\u00f6rizasyon ve m\u00fch\u00fcrleme<\/em><\/h3>\n\n\n\n<ul>\n<li>5 Tur\u015fu yap\u0131m s\u00fcrecinde bozulma sorunu belirgindir.&nbsp;Salatal\u0131k, fermantasyon s\u00fcrecinde ve hatta \u00e7ok uzun s\u00fcre havaya maruz kal\u0131rsa paketleme s\u0131ras\u0131nda bile bozulabilir.&nbsp;Bu nedenle tur\u015fular past\u00f6rize edilir.<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image size-full is-resized\"><img loading=\"lazy\" decoding=\"async\" width=\"1289\" height=\"768\" src=\"https:\/\/foodsconsultancy.com\/blog\/wp-content\/uploads\/2023\/12\/05a37863-b90a-457d-b8f6-b52aae8b0b97.png\" alt=\"\u062a\u0642\u0637\u064a\u0639 \u0627\u0644\u0645\u062e\u0644\u0644\" class=\"wp-image-9592\" style=\"width:780px;height:auto\" srcset=\"https:\/\/foodsconsultancy.com\/blog\/wp-content\/uploads\/2023\/12\/05a37863-b90a-457d-b8f6-b52aae8b0b97.png 1289w, https:\/\/foodsconsultancy.com\/blog\/wp-content\/uploads\/2023\/12\/05a37863-b90a-457d-b8f6-b52aae8b0b97-300x179.png 300w, https:\/\/foodsconsultancy.com\/blog\/wp-content\/uploads\/2023\/12\/05a37863-b90a-457d-b8f6-b52aae8b0b97-1024x610.png 1024w, https:\/\/foodsconsultancy.com\/blog\/wp-content\/uploads\/2023\/12\/05a37863-b90a-457d-b8f6-b52aae8b0b97-768x458.png 768w, https:\/\/foodsconsultancy.com\/blog\/wp-content\/uploads\/2023\/12\/05a37863-b90a-457d-b8f6-b52aae8b0b97-150x89.png 150w, https:\/\/foodsconsultancy.com\/blog\/wp-content\/uploads\/2023\/12\/05a37863-b90a-457d-b8f6-b52aae8b0b97-450x268.png 450w, https:\/\/foodsconsultancy.com\/blog\/wp-content\/uploads\/2023\/12\/05a37863-b90a-457d-b8f6-b52aae8b0b97-1200x715.png 1200w\" sizes=\"(max-width: 1289px) 100vw, 1289px\" \/><\/figure>\n\n\n\n<ul>\n<li>6 Tur\u015fular\u0131n \u00e7o\u011fu vakumla paketlenir, yani kapat\u0131lmadan \u00f6nce kavanozdaki hava \u00e7\u0131kar\u0131l\u0131r.&nbsp;Bu, tur\u015funun tad\u0131n\u0131n korunmas\u0131na yard\u0131mc\u0131 olur ve mikroorganizmalar\u0131n bula\u015fmas\u0131n\u0131 \u00f6nler.&nbsp;Tur\u015fular\u0131 vakumlamak i\u00e7in kavanozdaki hava, kapak kapanmadan hemen \u00f6nce buharla de\u011fi\u015ftirilir.&nbsp;Buhar so\u011fuduk\u00e7a ve yo\u011funla\u015ft\u0131k\u00e7a kavanozdaki serbest oksijen miktar\u0131n\u0131 azaltan bir vakum olu\u015fturur.&nbsp;Vakum contas\u0131, tur\u015fu kavanozu a\u00e7\u0131ld\u0131\u011f\u0131nda duyulan tan\u0131d\u0131k pop sesinden sorumludur.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"tursu-kalite-kontrolu-turkiye-orta-dogu-tursu-sektorunun\">Tur\u015fu kalite kontrol\u00fc \u2013 T\u00fcrkiye \u2013 Orta Do\u011fu ( tur\u015fu sekt\u00f6r\u00fcn\u00fcn )<\/h2>\n\n\n\n<p>Kalite kontrol, herhangi bir g\u0131da haz\u0131rlama s\u00fcrecinin \u00f6nemli bir par\u00e7as\u0131d\u0131r.&nbsp;Tur\u015fu yap\u0131m\u0131nda \u00f6zellikle \u00f6nemlidir \u00e7\u00fcnk\u00fc kalitesiz kontrol tats\u0131z bir \u00fcr\u00fcnle sonu\u00e7lanacakt\u0131r.&nbsp;H\u0131yarlar hasat edilirken s\u00fcre\u00e7 tarlada ba\u015flar.&nbsp;E\u011fitimli \u00e7al\u0131\u015fanlar, salatal\u0131klarda herhangi bir bozulma belirtisi olup olmad\u0131\u011f\u0131n\u0131 kontrol eder.&nbsp;Herhangi bir \u00e7\u00fcr\u00fck se\u00e7enek bulunursa, at\u0131l\u0131r.&nbsp;\u00c7o\u011fu \u00fcretici, kullan\u0131mdan \u00f6nce bir se\u00e7ene\u011fin kar\u015f\u0131lamas\u0131 gereken \u00f6zellikleri belirler.&nbsp;\u00fcretim s\u0131ras\u0131nda,<\/p>\n\n\n\n<figure class=\"wp-block-image size-full is-resized\"><img loading=\"lazy\" decoding=\"async\" width=\"1287\" height=\"768\" src=\"https:\/\/foodsconsultancy.com\/blog\/wp-content\/uploads\/2023\/12\/576ee570-361f-4762-b8b0-1a8b68928ab5.png\" alt=\"\u0627\u0644\u0645\u062e\u0644\u0644\u0627\u062a\" class=\"wp-image-9593\" style=\"width:780px;height:auto\" srcset=\"https:\/\/foodsconsultancy.com\/blog\/wp-content\/uploads\/2023\/12\/576ee570-361f-4762-b8b0-1a8b68928ab5.png 1287w, https:\/\/foodsconsultancy.com\/blog\/wp-content\/uploads\/2023\/12\/576ee570-361f-4762-b8b0-1a8b68928ab5-300x179.png 300w, https:\/\/foodsconsultancy.com\/blog\/wp-content\/uploads\/2023\/12\/576ee570-361f-4762-b8b0-1a8b68928ab5-1024x611.png 1024w, https:\/\/foodsconsultancy.com\/blog\/wp-content\/uploads\/2023\/12\/576ee570-361f-4762-b8b0-1a8b68928ab5-768x458.png 768w, https:\/\/foodsconsultancy.com\/blog\/wp-content\/uploads\/2023\/12\/576ee570-361f-4762-b8b0-1a8b68928ab5-150x90.png 150w, https:\/\/foodsconsultancy.com\/blog\/wp-content\/uploads\/2023\/12\/576ee570-361f-4762-b8b0-1a8b68928ab5-450x269.png 450w, https:\/\/foodsconsultancy.com\/blog\/wp-content\/uploads\/2023\/12\/576ee570-361f-4762-b8b0-1a8b68928ab5-1200x716.png 1200w\" sizes=\"(max-width: 1287px) 100vw, 1287px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"tursunun-gelecegi-turkiye-orta-dogu\">Tur\u015funun gelece\u011fi \u2013 T\u00fcrkiye \u2013 Orta Do\u011fu<\/h2>\n\n\n\n<p>Tur\u015fu teknolojisindeki geli\u015fmelere odaklanan ara\u015ft\u0131rmalar, \u00e7e\u015fitli tohum \u015firketleri ve \u00fcniversiteler taraf\u0131ndan y\u00fcr\u00fct\u00fclmektedir.&nbsp;Ba\u015fl\u0131ca ilgi alanlar\u0131ndan biri, iyile\u015ftirilmi\u015f salatal\u0131k tur\u015fusu geli\u015ftirilmesidir.&nbsp;<a href=\"https:\/\/foodsconsultancy.com\">G\u0131da i\u015flemede NanoPro Dan\u0131\u015fmanl\u0131k<\/a>,&nbsp;&nbsp;en son geli\u015fmeler ve y\u00fcksek kalite ve daha uzun \u00f6m\u00fcr ile maliyet d\u00fc\u015f\u00fcrme ile ilgilenir&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>tur\u015fu sekt\u00f6r\u00fcn\u00fcn (tur\u015fu \u2013 T\u00fcrkiye \u2013 Orta Do\u011fu) \u00e7o\u011funlukla sirke, tuz ve di\u011fer tatlardan olu\u015fan bir sol\u00fcsyonda muhafaza edilen sebzelerdir.&nbsp; Sirke muhafaza edilmeden \u00f6nce genellikle do\u011fal olarak olu\u015fan bakterilerle fermente edilir.&nbsp;T\u00fcrkiye ve Orta Do\u011fu&#8217;da tur\u015fu yap\u0131m tekni\u011fi eski \u00e7a\u011flardan beri bilinmesine ra\u011fmen, g\u00fcnde 2,27 milyon kg&#8217;dan fazla t\u00fcketilen tur\u015fu hala pop\u00fcler bir besindir. Tur\u015funun tur\u015fu<\/p>\n","protected":false},"author":1,"featured_media":9585,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"rank_math_lock_modified_date":false,"footnotes":""},"categories":[104,812],"tags":[],"lang":"tr","translations":{"tr":7446,"en":7438,"ar":7143},"amp_enabled":true,"pll_sync_post":[],"_links":{"self":[{"href":"https:\/\/foodsconsultancy.com\/blog\/wp-json\/wp\/v2\/posts\/7446"}],"collection":[{"href":"https:\/\/foodsconsultancy.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodsconsultancy.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodsconsultancy.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodsconsultancy.com\/blog\/wp-json\/wp\/v2\/comments?post=7446"}],"version-history":[{"count":4,"href":"https:\/\/foodsconsultancy.com\/blog\/wp-json\/wp\/v2\/posts\/7446\/revisions"}],"predecessor-version":[{"id":9597,"href":"https:\/\/foodsconsultancy.com\/blog\/wp-json\/wp\/v2\/posts\/7446\/revisions\/9597"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodsconsultancy.com\/blog\/wp-json\/wp\/v2\/media\/9585"}],"wp:attachment":[{"href":"https:\/\/foodsconsultancy.com\/blog\/wp-json\/wp\/v2\/media?parent=7446"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodsconsultancy.com\/blog\/wp-json\/wp\/v2\/categories?post=7446"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodsconsultancy.com\/blog\/wp-json\/wp\/v2\/tags?post=7446"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}