Ohmik Isıtmanın Gıdalardaki Enzimler ve C Vitamini Üzerine Etkisi

Ohmik ısıtma gıdaların ısıl işlenmesinde kullanılabilen alternatif bir yöntemdir. Ohmik ısıtma ile havuç, portakal suyu ve parçalanmış domateste pektin esteraz, bezelyede peroksidaz ve üzüm suyunda polifenol oksidaz enzimlerinin aktivasyonu azalmıştır. Yapılan çalışmalarda genel olarak, ohmik ısıtmanın geleneksel ısıtma yöntemlerine göre enzimlerin inaktivasyon sürelerini kısalttığı, askorbik asidin daha yüksek oranda korunmasını sağladığı görülmektedir. Bu çalışmada ohmik ısıtmanın gıdalardaki enzim ve C vitamini üzerine etkilerini konu alan çalışmalar derlenmiştir

Effects of Ohmic Heating on Enzymes and Vitamin C in Foods

Ohmic heating is an alternative method can be used as a thermal treatment of foods. In comparison to traditional heat treatment methods, ohmic heating has been reported to reduce the inactivation time for the enzymes and provide more protective effects on the ascorbic acid contents of foods. In this review, the effect of ohmic heating on enzymes and ascorbic acid in foods is presented

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