Fatih Mehmet YILMAZ, Pınar ÖZER, Ahmet GÖRGÜÇ

MİKRODALGA TEKNOLOJİSİNİN BİTKİSEL DOKULARDAN MAKRO VE MİKRO BİLEŞENLERİN ÖZÜTLENMESİNDE KULLANIMI

Mikrodalgalar, elektromanyetik spektrumda kızılötesi ve radyo dalgaları arasında yer alan, dalga boyları 1 mm – 1 m ve frekansları 300 MHz ile 300 GHz arasında değişen elektromanyetik dalgalardır. Mikrodalga işleminde gıdanın içerisindeki polar su molekülleri, elektrik alan etkisi ile polarize olmakta ve moleküllerin titreşimi sonucu oluşan ısı, özütleme verimini de arttırmaktadır. Mikrodalga teknolojisi, birçok özütleme tekniğine göre maliyetinin düşük, proses süresinin kısa olması ve besinsel bileşenlerin daha iyi korunması gibi avantajlara sahiptir. Mikrodalga teknolojisinin bitkisel dokulardan protein, karbonhidrat, uçucu yağ ve fenolik gibi maddeleri özütlemede kullanımı ile ilgili özellikle son yıllarda yapılan çok sayıda çalışma bulunmaktadır. Bu derleme kapsamında, mikrodalga teknolojisi, bitkisel materyallerden farklı makro ve mikro bileşenlerin mikrodalga destekli özütlenmesi ile ilgili güncel çalışmalara da değinilerek literatür çalışmalarına yer verilmiştir.

Anahtar Kelimeler:

Mikrodalga, özütleme, makro bileşen, mikro bileşen

THE USE OF MICROWAVE TECHNOLOGY ON THE EXTRACTION OF MACRO AND MICRO COMPONENTS FROM PLANT TISSUES

Microwaves are the electromagnetic waves between the infrared and radio waves in the electromagnetic spectrum, and they have a wavelength of 1 mm – 1 m and a frequency of 300 MHz - 300 GHz. In microwave process, the polar water molecules in the food are polarized by the electric field, and the heat generated by the vibrations of the molecules increases the extraction efficiency. Microwave technology has advantages such as low cost, short process time and better preservation of nutritional components compared to many extraction techniques. There have been many studies related with the use of microwave technology on extracting protein, carbohydrate, essential oil and phenolic compounds from plant tissues, especially in the recent years. In this review, microwave technology and microwave-assisted extraction of different macro- and micro-components from plant materials are presented from the literature by considering latest studies.

Keywords:

Microwave, Extraction, macro component, micro component,

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