Gıda Mühendisliğinde Elektronik Dil Uygulamaları

Elektronik dil, bir dizi sensörden oluşan ve sıvı ya da sıvı forma dönüştürülmüş karmaşık örneklerin tadını karakterize etmek için kullanılan cihaz olarak tanımlanmaktadır. Bu cihaz, tıp, kimya, çevre ve gıda alanlarında kullanım olanaklarına sahiptir. Elektronik dil gıda sanayinde; meyve, sebze, et ve süt ürünleri ile içeceklerde tazeliğin kontrolünde, bozulma veya olgunlaşmanın takibinde kullanılmaktadır. Yaygın olarak, tat analizlerinde eğitimli panelistlerden yararlanılmaktadır. Ancak, tat algısının bireyler arası değişkenlik göstermesi ve öznel olması gibi dezavantajlarından dolayı elektronik dil tercih edilmektedir. Bu derlemede, farklı sistemlere sahip olan elektronik dillerin temel yapısı, çalışma prensipleri, gıdalarda kullanım alanları, avantajları ve dezavantajları ele alınmıştır.

Electronic Tongue Applications in Food Engineering

The electronic tongue is defined as the device, consisting of a series of sensors, used to characterize the taste of complex liquid or converted into liquid form samples. This device can be used in many fields of application; in medicine, chemistry, environment, and food industry. In the food industry. usually, the electronic tongue is used to control the freshness, the maturity, and the non-deterioration of fruits, vegetables, meats, beverages, and dairy products. Commonly, trained panelists participate in taste and sensory analysis. However, the electronic tongue is preferred due to the encountered disadvantages, where the taste perception is subjective and moreover, varies from an individual to another. In the present review, the basic structure of electronic tongues with different systems, working principles, food application areas, advantages, and disadvantages are discussed.

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