Vakumlu Emdirim (İmpregnasyon) Teknolojisinin Fonksiyonel Meyve ve Sebze Ürünlerinin Geliştirilmesinde Kullanımı

Vakumlu emdirim, meyve ve sebze gibi gözenekli yapıya sahip gıdanın kapiler yapısı ile içinde bulunduğu bir sıvı arasında kütle transferinin gerçekleştiği bir temel işlemdir. Vakumlu emdirim işleminde 'hidrodinamik mekanizma' ve 'deformasyon gevşeme olayları' ile açıklanan birtakım süreçler gerçekleşmektedir ve bu süreçlerde basınç farkından kaynaklanan kapiler yapının şişmesi, büzülmesi ile kapiler yapıdan gaz çıkışı ve emdirim çözeltisinden kapiler yapıya sıvı geçişi gerçekleşmektedir. Vakumlu emdirim, her ne kadar başlangıçta ozmotik dehidrasyonu hızlandıran bir işlem olarak ortaya çıkmış olsa da, son yıllarda meyve ve sebzelerin dokularının fonksiyonel maddeler ile zenginleştirilmesinde kullanılan oldukça popüler bir yöntem olmuştur. Vakumlu emdirim, meyve ve sebzelere mineral, vitamin, fenolik madde, antimikrobiyal madde, esmerleşmeyi önleyici madde, enzim vb. maddelerin aktarılmasında kullanılan faydalı bir teknoloji olarak tanımlanmaktadır. Bu derleme kapsamında konuyla ilgili güncel çalışmalar da takip edilerek vakumlu emdirim tekniğinin uygulaması, hidrodinamik mekanizma ve deformasyon gevşeme olayları, işlem parametrelerini etkileyen faktörler ile fonksiyonel meyve ve sebze ürünleri geliştirmede kullanımı özetlenmiştir.

The Use of Vacuum Impregnation Technology for Development of Functional Fruit and Vegetable Products

Vacuum impregnation is a unit operation where a mass transfer occurs between a liquid phase and a capillary of foods with a porous structure, like fruits and vegetables. In vacuum impregnation, a couple of processes take place explained by 'hydrodynamic mechanism' and 'deformation-relaxation phenomena' and during the processes, gas outlet from capillaries and liquid inlet from impregnation solution to capillaries are observed by swelling or shrinking of capillaries due to a pressure difference. Vacuum impregnation, however, previously developed to fasten the osmotic dehydration process, has become a popular method to enrich fruit and vegetable tissues with functional substances. Vacuum impregnation is described as a useful technique to transfer mineral, vitamin, phenolic compound, antimicrobial, anti-browning compounds, enzyme, etc. into fruit and vegetable tissues. In this review, the application of vacuum impregnation, hydrodynamic mechanism and deformation-relaxation phenomena, factors affecting process parameters and its use for the development of functional fruit and vegetable products are summarized by presenting results of the latest studies.

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