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Ozmotik Dehidrasyon, Mekanizması ve Uygulamaları

Ozmotik dehidrasyon tekniği, kurutma teknolojisinin ihtiyaç duyduğu enerji girdisinin azaltılması ve istenen niteliklerde ürün eldesi gibi avantajları sebebiyle son yıllarda artan popülarite kazanmıştır. Ozmotik dehidrasyon tek başına bir kurutma yöntemi olmayıp, asıl kurutma işlemi öncesinde, bir ön işlem olarak değerlendirilebilir. En basit ifade ile ozmotik dehidrasyon gıdada bulunan suyun belli bir kısmının, hipertonik (ozmotik) çözeltilere daldırma veya ozmotik ajanın direkt uygulanması ile kontrollü olarak uzaklaştırılması (difüzyonu) esasına dayanır. Bu çalışmanın amacı popülarite kazanan ozmotik dehidrasyonun temel prensipleri, mekanizması ve gıda sektöründeki uygulamaları hakkında fikir verebilmektir.

Anahtar Kelimeler:

Ozmotik dehidrasyon, kütle transferi, model, difüzyon, rehidrasyon.　　

Osmotic Dehydration, Mechanism and Applications (Turkish with English Abstract)

Osmotic dehydration technique has gained popularity due its advantages such as lowering the energy input requirement during drying and providing production of processed foods having pre-defined properties. Osmotic dehydration can be considered as a pre-dehydration step prior to final drying rather than being a full drying operation. Osmotic dehydration can simply be defined as controlled removal of water (diffusion) from food either by immersion of foodstuff in hypertonic (osmotic) solutions of sugar/salt or by direct addition of the osmotic agent. The aim of this study is to review the basic principles of osmotic dehydration, its mechanism and applications in food sector.

Keywords:

Osmotic dehydration, mass transfer, model, diffusion, rehydration.　　,

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