Gıda Endüstrisinde Ultrason Uygulamaları
Yıl: 2021 Cilt: 5 Sayı: 2 Sayfa Aralığı: 177 - 191 Metin Dili: Türkçe DOI: 10.17932/IAU.GASTRONOMY.2017.016/gastronomy_v05i2008 İndeks Tarihi: 29-07-2022
Gıda Endüstrisinde Ultrason Uygulamaları
Öz: Günümüzde gıda endüstrisinde en yaygın kullanılan gıda muhafaza yöntemi gıdaların ısı ile korunmasıdır. Ancak gıdaların termal yolla korunmasında gıdaların duyusal özelliklerinde (renk, koku, lezzet, tekstür ve besin maddesi) bazı kayıplar ortaya çıkmaktadır. Bu nedenlerle termal olmayan gıda işleme ve muhafaza yöntemlerinin önemi artmaktadır. Termal olmayan gıda muhafaza yöntemlerinin amacı, gıdalarda ısıl uygulamalar ile ortaya çıkan kalite kayıplarını sınırlandırarak en aza indirmektir. Termal olmayan teknolojiler, bu özelliklere ulaşmak için en iyi alternatif olarak görünmektedir. Yüksek basınç, elektrik sinyalleri, mikro filtrasyon ve ultrason uygulamalarını içeren bu teknolojiler özellikle ekonomik, basit ve enerji verimliliği için tasarlanmıştır. Ayrıca, ultrason “Yeşil Gıda İşleme”de yüksek kaliteli ve güvenli gıda sağlamak için kullanılmaktadır. Bu kapsamda gıda endüstrisinde ultrason uygulamaları ve faydaları derlenmeye çalışılmıştır. Yapılan çalışmalar incelendiğinde gıda endüstrisinde ultrason tekniğinin çok farklı amaçlarla kullanılabilmesi gelecekte değişik gıda işleme alanlarında da kullanılabileceği ve hatta endüstriyel kullanımının yaygınlaşabileceği kanaatine varılmıştır.
Anahtar Kelime: Ultrasound Applications in Food Industry
Öz: Currently, the most widely used methods of food preservation and protection temperature of foods in the food industry. However, some losses occur in the sensory properties of foods (such as color, odor, flavor, texture and nutrient) in the thermal preservation of foods. For these reasons, the importance of non-thermal food processing and preservation methods is increasing. The main purpose of non-thermal food preservation methods is to minimize the quality losses and damage caused by thermal applications in foods. Developing non-thermal technologies appear to be the best alternative to achieve these properties. These technologies, which include high pressure, electrical signals, microfiltration and ultrasound applications, are specially designed for economical, simple and energy efficiency. In addition, ultrasound used in "Green Food Processing" is used to provide high-quality and safe food. In this context, ultrasound applications and benefits in the food industry have been compiled. When the studies were examined, it was concluded that the ultrasound technique could be used for many different purposes in the food industry, and that this method could be used in different food processing areas in the future and even its industrial use could become widespread
Anahtar Kelime: Belge Türü: Makale Makale Türü: Derleme Erişim Türü: Erişime Açık
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| APA | Türksönmez Ç, Diler A (2021). Gıda Endüstrisinde Ultrason Uygulamaları. , 177 - 191. 10.17932/IAU.GASTRONOMY.2017.016/gastronomy_v05i2008 |
| Chicago | Türksönmez Çiğdem,Diler Abdullah Gıda Endüstrisinde Ultrason Uygulamaları. (2021): 177 - 191. 10.17932/IAU.GASTRONOMY.2017.016/gastronomy_v05i2008 |
| MLA | Türksönmez Çiğdem,Diler Abdullah Gıda Endüstrisinde Ultrason Uygulamaları. , 2021, ss.177 - 191. 10.17932/IAU.GASTRONOMY.2017.016/gastronomy_v05i2008 |
| AMA | Türksönmez Ç,Diler A Gıda Endüstrisinde Ultrason Uygulamaları. . 2021; 177 - 191. 10.17932/IAU.GASTRONOMY.2017.016/gastronomy_v05i2008 |
| Vancouver | Türksönmez Ç,Diler A Gıda Endüstrisinde Ultrason Uygulamaları. . 2021; 177 - 191. 10.17932/IAU.GASTRONOMY.2017.016/gastronomy_v05i2008 |
| IEEE | Türksönmez Ç,Diler A "Gıda Endüstrisinde Ultrason Uygulamaları." , ss.177 - 191, 2021. 10.17932/IAU.GASTRONOMY.2017.016/gastronomy_v05i2008 |
| ISNAD | Türksönmez, Çiğdem - Diler, Abdullah. "Gıda Endüstrisinde Ultrason Uygulamaları". (2021), 177-191. https://doi.org/10.17932/IAU.GASTRONOMY.2017.016/gastronomy_v05i2008 |
| APA | Türksönmez Ç, Diler A (2021). Gıda Endüstrisinde Ultrason Uygulamaları. AYDIN GASTRONOMY, 5(2), 177 - 191. 10.17932/IAU.GASTRONOMY.2017.016/gastronomy_v05i2008 |
| Chicago | Türksönmez Çiğdem,Diler Abdullah Gıda Endüstrisinde Ultrason Uygulamaları. AYDIN GASTRONOMY 5, no.2 (2021): 177 - 191. 10.17932/IAU.GASTRONOMY.2017.016/gastronomy_v05i2008 |
| MLA | Türksönmez Çiğdem,Diler Abdullah Gıda Endüstrisinde Ultrason Uygulamaları. AYDIN GASTRONOMY, vol.5, no.2, 2021, ss.177 - 191. 10.17932/IAU.GASTRONOMY.2017.016/gastronomy_v05i2008 |
| AMA | Türksönmez Ç,Diler A Gıda Endüstrisinde Ultrason Uygulamaları. AYDIN GASTRONOMY. 2021; 5(2): 177 - 191. 10.17932/IAU.GASTRONOMY.2017.016/gastronomy_v05i2008 |
| Vancouver | Türksönmez Ç,Diler A Gıda Endüstrisinde Ultrason Uygulamaları. AYDIN GASTRONOMY. 2021; 5(2): 177 - 191. 10.17932/IAU.GASTRONOMY.2017.016/gastronomy_v05i2008 |
| IEEE | Türksönmez Ç,Diler A "Gıda Endüstrisinde Ultrason Uygulamaları." AYDIN GASTRONOMY, 5, ss.177 - 191, 2021. 10.17932/IAU.GASTRONOMY.2017.016/gastronomy_v05i2008 |
| ISNAD | Türksönmez, Çiğdem - Diler, Abdullah. "Gıda Endüstrisinde Ultrason Uygulamaları". AYDIN GASTRONOMY 5/2 (2021), 177-191. https://doi.org/10.17932/IAU.GASTRONOMY.2017.016/gastronomy_v05i2008 |
