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ULTRASON UYGULAMASININ SÜT ÜRÜNLERİNDE HOMOJENİZASYON, JEL YAPISI, VİSKOZİTE VE SU TUTMA KAPASİTESİ ÜZERİNE ETKİSİ

Süt endüstrisinde son yıllarda geleneksel ısıl işlem yerine besin öğelerine daha az zarar veren ve daha uzun raf ömrü sağlayan teknolojilere artan bir ilgi ve tüketici talebi olduğu görülmektedir. Ultrason bu yenilikçi teknolojilerden biridir. Ultrason uygulamaları nispeten ucuz, basit, hızlı, toksik olmayan, çevre dostu ve enerji tasarrufu sağlayan bir proses olduğundan gıda endüstrisinde gelişmekte olan bir teknolojidir. Süt endüstrisinde ultrason uygulamaları yüksek ısıl işlem ile karşılaştırıldığında, homojenizasyon veriminin arttırılması, jel kuvveti ve sıkılığının iyileştirilmesi, viskozite ve su tutma kapasitesinin arttırılması gibi önemli avantajlara sahiptir. Bu çalışmada, ultrasonun temel prensipleri ile süt ürünlerinde homojenizasyon, jel yapısı, viskozite ve su tutma kapasitesi üzerine ultrasonun etkilerini ele alan ve araştırma bulgularını da içeren çalışmalar derlenmiştir.

Anahtar Kelimeler:

Ultrason, süt ürünleri, homojenizasyon, viskozite, su tutma kapasitesi, jel yapısı

EFFECTS OF ULTRASOUND APPLICATION ON HOMOGENIZATION, GEL STRUCTURE, VISCOSITY AND WATER HOLDING CAPACITY IN DAIRY PRODUCTS

In dairy technology, there is an increased significance and consumer demand for technologies which give least damage to the nutritional ingredients and provide longer shelf life instead of traditional heat treatment in recent years. Ultrasound is one of these innovative technologies. Ultrasound applications have becoming an emerging technology in food industry as they are relatively cheap, simple, fast, non-toxic, environment friendly and energy saving processes. In dairy industry, ultrasound applications have important advantages compared to high temperature heat treatment such as increasing homogenization efficiency, viscosity and water holding capacity and improving gel strength and firmness. In this study, the basic principles of ultrasound and the studies including research findings on the effects of ultrasound on homogenization, gel structure, viscosity and water holding capacity of dairy products were reviewed.

Keywords:

Ultrasound, dairy products, homogenization, viscosity, water holding capacity, gel structure,

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