Ultrasonun Gıdalarda ve Enzimlerin İnaktivasyonunda Kullanılması

Geleneksel ısıl işlem uygulamaları sırasında gıdanın maruz kaldığı sıcaklığın istenmeyen kalite değişimlerine yol açması nedeniyle son yıllarda araştırmalar ısısal olmayan gıda koruma yöntemleri üzerine yoğunlaşmıştır. Son on yıldır ultrasonun gıda muhafazasında geleneksel yöntemlerle birlikte veya tamamen geleneksel yöntemlere alternatif olarak kullanılması konusunda çalışmalar yapılmaktadır. Bu metot işlem süresini ve enerjiyi azaltıp gıdaların raf ömrünü uzattığı için bilim adamlarının dikkatini çekmektedir. Bu metotta 20 kHz veya daha yüksek sonik dalgaların açığa çıkardığı enerji kullanılır. Ultrasonun etkisizleştirme işlemi genellikle kavitasyon mekanizması ile açıklanmıştır. Ultrason ısı ve/veya basınçla birlikte kullanıldığında gıdada bulunan mikroorganizmaların ve enzimlerin inaktivasyonunda sinerjistik etki oluşturmaktadır. Bu çalışmada ultrasonun inaktivasyon mekanizması ile gıdalarda ve enzimlerin inaktivasyonunda kullanımı hakkında bilgi verilmektedir.
Anahtar Kelimeler:

Ultrason, gıda, inaktivasyon, enzim

Use of Ultrasound on Foods and Enzyme Inactivation (Turkish with English Abstract)

 In recent years, researches have concentrated on nonthermal food preservation techniques because of the unwanted quality changes of foods exposed to high temperature during traditional thermal treatments. In the last decade studies have been performed on the use of ultrasound for food preservation with traditional methods or as an alternative to traditional methods. This method attracts scientists because it can reduce processing time and energy and prolongs shelf life of foods. In this method energy, that is extracted from sonic waves at 20 kHz or above is used. Inactivation process of ultrasound is generally expressed by cavitation mechanism. When ultrasound is used with heat and/or pressure, it generates a synergistic effect on the inactivation of enzymes and microorganisms found in foods. In this study, an information about inactivation mechanism of ultrasound and its application on foods and enzyme inactivation was given. 

Kaynakça

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Kaynak Göster

Bibtex @ { gida92365, journal = {Gıda}, issn = {1300-3070}, eissn = {1309-6273}, address = {}, publisher = {Gıda Teknolojisi Derneği}, year = {2011}, volume = {36}, pages = {225 - 232}, doi = {}, title = {Ultrasonun Gıdalarda ve Enzimlerin İnaktivasyonunda Kullanılması}, key = {cite}, author = {Ercan,  songül Şahin and Soysal, Çiğdem} }
APA Ercan,   , Soysal, Ç . (2011). Ultrasonun Gıdalarda ve Enzimlerin İnaktivasyonunda Kullanılması . Gıda , 36 (4) , 225-232 .
MLA Ercan,   , Soysal, Ç . "Ultrasonun Gıdalarda ve Enzimlerin İnaktivasyonunda Kullanılması" . Gıda 36 (2011 ): 225-232 <
Chicago Ercan,   , Soysal, Ç . "Ultrasonun Gıdalarda ve Enzimlerin İnaktivasyonunda Kullanılması". Gıda 36 (2011 ): 225-232
RIS TY - JOUR T1 - Ultrasonun Gıdalarda ve Enzimlerin İnaktivasyonunda Kullanılması AU -  songül Şahin Ercan , Çiğdem Soysal Y1 - 2011 PY - 2011 N1 - DO - T2 - Gıda JF - Journal JO - JOR SP - 225 EP - 232 VL - 36 IS - 4 SN - 1300-3070-1309-6273 M3 - UR - Y2 - 2020 ER -
EndNote %0 Gıda Ultrasonun Gıdalarda ve Enzimlerin İnaktivasyonunda Kullanılması %A  songül Şahin Ercan , Çiğdem Soysal %T Ultrasonun Gıdalarda ve Enzimlerin İnaktivasyonunda Kullanılması %D 2011 %J Gıda %P 1300-3070-1309-6273 %V 36 %N 4 %R %U
ISNAD Ercan,  songül Şahin , Soysal, Çiğdem . "Ultrasonun Gıdalarda ve Enzimlerin İnaktivasyonunda Kullanılması". Gıda 36 / 4 (Ağustos 2011): 225-232 .
AMA Ercan   , Soysal Ç . Ultrasonun Gıdalarda ve Enzimlerin İnaktivasyonunda Kullanılması. GIDA. 2011; 36(4): 225-232.
Vancouver Ercan   , Soysal Ç . Ultrasonun Gıdalarda ve Enzimlerin İnaktivasyonunda Kullanılması. Gıda. 2011; 36(4): 225-232.