Zeynep ATAK, MEHMET KOÇ, Figen KAYMAK-ERTEKİN

Akışkan Yatak Kaplama ve Gıda Uygulamaları

Gıda maddelerinin çevresel etkenlerden korunması ve raf ömrünün arttırılması amacı ile çeşitli gıda işleme teknolojileri bulunmaktadır. Bunlardan biri de son zamanlarda artan bir ilgi ile kullanılan enkapsülasyon teknolojisidir. Enkapsülasyon için kullanılan fiziksel yöntemlerden biri olan akışkan yatak kaplama ile katı halde bulunan çekirdek materyaller, hava akımında akışkanlaştırılmakta ve kaplama materyali ile çekirdek materyalin yüzeyinde film tabakası oluşturulmaktadır. Akışkan yatak kaplama tekniğinin uygulanabilirliği, parçacık özelliklerinin yanı sıra; sistemde kullanılan işlem değişkenleri, çevre değişkenleri ve termodinamik faktörlerden önemli derecede etkilenmektedir. İşlem sonucunda oluşan kapsüllerin salınım karakteristikleri ise ısınma, çözünme, mekanik ya da kimyasal kırılma vd. çeşitli mekanizmalar ile değiştirilebilmekte ve kontrollü salınım sağlanabilmektedir. Akışkan yatak kaplama yöntemi ile kontrollü salınım avantajının yanı sıra homojen yapıda toz ürün oluşmakta, ince parçacıklar azalmakta, taşıma ve depolama özellikleri gelişmekte, reaktif bileşenler korunabilmekte ve istenmeyen tat ve koku engellenmektedir. Bu derlemede akışkan yatak kaplama mekanizması, akışkan yatak kaplama sistemleri ve bu sistemin gıda alanındaki uygulamaları üzerine yapılan çalışmalar incelenmiştir.

Fluid Bed Coating and Its Food Applications

There are various food-processing technologies with the aim of protecting foodstuffs from environmental factors and increasing their shelf life. One of these is encapsulation technology, which has recently been used with an increased interest. With the fluidized bed coating, which is one of the physical methods used for encapsulation, the solid core materials are fluidized via the air stream and a film layer is formed on the surface of the core material with the coating material. The applicability of the fluid bed coating technique, as well as particulate properties, is significantly influenced by process variables used in the system, environmental variables and thermodynamic factors. The release characteristics of capsules formed during the process can be changed by various mechanisms such as heating, dissolution, mechanical or chemical fracture etc. and controlled release can be achieved. The fluidized bed coating method not only has the advantage of controlled release but also provides a homogeneous powder product, reduction of fine particles, development of transport and storage facilities, protection of reactive components, and prevention unwanted taste and odour. In this study, researches on fluid bed coating mechanism, fluid bed coating systems and applications of fluid bed systems in the food industry have been reviewed.

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