Moleküler Hidrojenin Gıda Teknolojilerinde Kullanımı

Moleküler hidrojen (H2) renksiz, kokusuz, tatsız, toksik olmayan, yanıcı ve diatomik bir gazdır. H2, direkt gaz formunda ve su içerisinde çözündürüldükten sonra hidrojenle zenginleştirilmiş su (HZS) şeklinde kullanılarak meyve ve sebzelerin taze kalmasını sağlar. Süt, çay ve meyve sularının kalite kriterlerini koruduğunu ve uzun süre depolanmasına yardımcı olduğu belirtilmektedir. Bazı tahıl ürünlerinin ve yeşilliklerinin hızlı bir şekilde büyümesine etki ettiği ve antioksidan maddelerinin aktivitesini artırdığı bildirilmektedir. Son yıllarda gıdaların kurutulmasında önemli bir yere sahip olan hidrojen gazı, özellikle indirgen atmosfer kurutma (İAK) teknolojisinde kullanılmaktadır. Moleküler hidrojenin gıdalarda kullanımı üzerine çok az sayıda çalışma yapılmıştır. Çeşitli olumlu etkileri sebebiyle, gıda endüstrisinde moleküler hidrojenin farklı teknikler ve prosesler kullanımının teşvik edilmesi sağlanmalıdır.

Use of Molecular Hydrogen in Food Technologies

Molecular hydrogen is a colorless, odorless, tasteless, non-toxic, flammable, and diatomic gas. Molecular hydrogen is dissolved directly in water to be used in the form of hydrogen-rich water (HRW) to keep the freshness of fruits and vegetables. The shelf-life of the product was increased and the quality attributes were maintained when hydrogen was applied to some food products such as milk, tea, and fruit juices. Some grain products and greens grew rapidly and their antioxidant substance levels increased when they were supplied with hydrogen-rich water. Molecular hydrogen has shown an important application in food drying in recent years, was used especially in reducing atmosphere drying (RAD) technology. Few studies have been conducted on the use of molecular hydrogen in food products. Due to its various positive effects, the use of molecular hydrogen in the food industries using different techniques and processes could be encouraged by the presence review.

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