Ozmotik Kurutmada Son Gelişmeler
motik kurutma, meyve ve sebzeler gibi gıdalardan suyun kısmi olarak uzaklaştırılması amacıyla kullanılan bir işlemdir. Bu işlemde, ürünler hipertonik ozmotik bir çözelti içine konur. Ozmotik kurutmada üç farklı kütle aktarım mekanizması gerçekleşmektedir; i gıdadan çözeltiye su geçişi, ii çözeltiden gıdaya çözünen madde geçişi ve iii üründeki çözünen maddelerin çözeltiye özütlenmesi. Ozmotik olarak kurutulmuş meyve ve sebzeler genellikle sıcak hava akımında kurutulurlar. Son yıllarda, ozmotik kurutma yüksek hidrostatik basınç, vurgulu elektrik alan, ışınlama, ultrason, vakum ve santrifüj kuvvet uygulamaları gibi farklı yöntemlerle kombine edilmektedir. Bu yeni yöntemler hücre zarı geçirgenliğini artırarak kütle transferi ve kurutma hızını arttırmaktadır. Kombine yöntemlerde ozmotik kurutma süresinin geleneksel ozmotik kurutma işlemine göre daha kısa olması nedeniyle enerji tasarrufu sağlanmaktadır. Bu çalışmada ozmotik kurutmadaki son gelişmeler özetlenecektir
Anahtar Kelimeler:
Ozmotik dehidrasyon, Hypertonic, Meyve ve sebzeler, Kurutma
Recent Developments in Osmotic Dehydration
Osmotic dehydration is an operation used for partial removal of water from foods such as fruits and vegetables. In this process, foods are placed in hypertonic osmotic solution. Three different mass transfer mechanisms occur in the osmotic dehydration; i water migration from food to the solution, ii solute migration from solution to food, and iii solute concerning product extracted to solution. Osmotically dehydrated fruits and vegetables are generally dried by hot air flow. In recent years, osmotic dehydration has been combined with various methods such as the high hydrostatic pressure, high electrical field pulses, gamma irradiation, ultrasound, vacuum and centrifugal force. These new combination methods increase mass transfer and drying rate and foods by increasing the cell membrane permeability. The operation time in the combined methods is shorter than that in traditional osmotic dehydration, causing further energy saving. In this study, recent advances in osmotic dehydration will be reviewed
Keywords:
Ozmotik dehidrasyon, Hypertonic, Meyve ve sebzeler, Kurutma,
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- ISSN: 1304-7582
- Yayın Aralığı: Yılda 4 Sayı
- Başlangıç: 2003
- Yayıncı: Sidas Medya Limited Şirketi