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Application of Ultrasound in Food Drying

Yıl 2015, Cilt: 21 Sayı: 9, 408 - 413, 04.01.2016

Öz

Drying has a privileged position in all food preservation methods by reducing of existing water content in food not allowing spoilage, providing a precise and cheap preservation opportunity. Sound waves with frequencies above human hearing are called as ultrasound. Ultrasound which is applied prior to drying as pretreatment or simultaneously is effective on drying performance of products. It is known that diffusion of water increased and total process time shortened in processes that ultrasonic energy is combined with different drying methods and products treated with ultrasound are rehydrated easier. Also ultrasound found to be an alternative method for producing low-sugar dried products. In this study, the basic effect mechanisms of ultrasonic energy and its application fields, effect on drying kinetics and products quality in processes which ultrasound combined with different drying methods such as osmotic drying, hot air drying and freeze drying are examined in the light of studies in literature.

Kaynakça

  • Tao Y, Sun DW. “Enhancement of Food Processes by Ultrasound: A Review”. Critica Reviewsin Food Science and Nutrition, 55(4), 570-594, 2015.
  • Kantaş Y. Effect of Ultrasound on Drying Rate of Selected Produce. PhD Thesis, Middle East Technical University, Ankara, Turkey, 2007.
  • Yılmaz T. Domates İşleme Atıklarından Ultrason Destekli Likopen Ektraksiyonu İşleminin Optimizasyonu. Yüksek Lisans Tezi, Ege Üniversitesi, İzmir, Türkiye, 2011.
  • The Sonochemistry Centre at Conventry University. “Introduction to Sonochemistry”. http://www. sonochemistry.info/introdution.htm (28.06.2014).
  • Knorr D, Zenker M, Heinz V, Lee D. “Applications and Potential of Ultrasonics in Food Processing”. Trends in Food Science & Technology, 15(5), 261-266, 2004.
  • Uzunoğlu TP. Yüksek Güçlü Ultrases İşleminin Kısa ve Uzun Ömürlü Ayranın Mikrobiyolojik ve Duyusal Özelliklerine Etkisi. Yüksek Lisans Tezi, İstanbul Teknik Üniversitesi, İstanbul, Türkiye, 2012.
  • Patist A, Bates D. “Ultrasonic Innovations in Food Industry: From the Laboratory to Commercial Production”. Innovative Food Science and Emerging Technologies, 9(2), 147-154, 2008.
  • Rastogi NK. “Opportunities and Challenges in Application of Ultrasound in Food Processing”. Food Science and Nutrition, 51(8), 705-722, 2011.
  • De La Fuente-Blanco S, Riera-Franco de Sarabia E, AcostaAparicio VM, Gallego-Juárez JA. “Food Drying Process by Power Ultrasound”. Ultrasonics, 44, 523-527, 2006.
  • Garcia-Perez JV, Carcél JA, Benedito M, Mulet A. “Power Ultrasound Mass Transfer Enhancment in Food Drying”. Food and Bioproducts Processing Journal, 85(3), 247-254, 2007.
  • Topdaş EF, Başlar M, Ertugay MF. “Elmaların Ozmotik Kurutulması Üzerine Ultrases İşleminin Etkisi”. Akademik Gıda, 9(5), 6-10, 2011.
  • Simal S, Benedito J, Sanchez ES, Rosello C. “Use of ultrasound to Increase Mass Transport Rates during Osmotic Dehydration”. Journal of Food Engineering, 36(3), 323-336, 1998.
  • Carcél J A, Benedito J, Rosello C, Mulet A. “Influence of Ultrasound Intensity on Mass Transfer in Apple Immersed in a Sucrose Solution”. Journal of Food Engineering, 78(2), 472-479, 2007.
  • Rodrigues S, Gomes MCF, Gallao MI, Fernandes FAN. “Effect of Ultrasound-Assisted Osmotic Dehydration on Cell Structure of Sapotas”. Journal of Science Food and Agriculture, 89(4), 665-670, 2009.
  • Fernandes FAN, Rodrigues S, “Ultrasound as Pretreatment for Drying of Fruits: Dehydration of Banana”. Journal of Food Engineering, 82(2), 261-267, 2007.
  • Fernandes FAN, Gallão MI, Rodrigues S. “Effect of Osmotic Dehydration and Ultrasound Pre-treatment on Cell Structure: Melon Dehydration”. LWT-food Science and Technology, 41(4), 604-610, 2008.
  • Fernandes FAN, Oliviera FIP, Rodrigues S. “Use of Ultrasound for Dehydration of Papayas”. Food Bioprocess Technology, 1(4), 339-345, 2008.
  • Fernandes FAN, Gallão MI, Rodrigues S. “Effect of Osmosis and Ultrasound on Pineapple Cell Tissue Structure during Dehydration”. Journal of Food Engineering, 90(2), 186190, 2009.
  • Azoubel PM, Baima MAM, Amorim MR. “Effect of Ultrasound on Banana cv Pacovan Drying Kinetics”. Journal of Food Engineering, 97(2), 194-198, 2010.
  • Oliviera FIP, Gallão MI, Rodrigues S, Fernandes FAN. “Dehydration of Malay Apple (Syzygium malaccense L.) Using Ultrasound as Pre-treatment”. Food and Bioprocess Technology, 4(4), 610-615, 2010.
  • Lucio-Juárez JS, Moscosa-Santillán M, González-García R, Grajales-Lagunes A, Ruiz-Cabrera MA. “Ultrasonic Assisted Pre-Treatment Method of Enhancing Mass Transfer during the Air-Drying of Habanero Chili Pepper (Capsicum chinense)”. International Journal of Food Properties, 16(4), 867-881, 2013.
  • Garcia-Perez JV, Puig A, Perez-Munuera I, Carcel JA, Riera E.“Kinetic and Microstructural Changes Induced by Power Ultrasound Application on Convective Drying of Eggplant”. ICA 2010 20th International Congress on Acoustics, Sydney, Australia, 23-27 August 2010.
  • Soria AC, Corzo-Martinez M, Montilla A, Riera E, GamboaSantos J, Villamiel M. “Chemical and Physicochemical Quality Parameters in Carrots Dehydrated by Power Ultrasound”. Journal of Agricultural and Food Chemistry, 58(13), 7715-7722, 2010.
  • Ozuna C, Carcél JA, Garcia-Perez JV, Mulet A. “Improvement of Water Transport Mechanisms during Potato Drying by Applying Ultrasound”. Journal of Science Food and Agriculture, 91(14), 2511-2517, 2011.
  • Schössler K, Jäger H, Knorr D. “Effect of Continuous and Intermittent Ultrasound on Drying Time and Effective Diffusivity During Convective Drying of Apple and Red Bell Pepper”. Journal of Food Engineering, 108(1), 103-110, 2012.
  • Gamboa-Santos J, Montilla A, Cárcel JA, Villamiel M, GarciaPerez JV. “Air-borne Ultrasound Application in the Convective Drying of Strawberry”. Journal of Food Engineering, 128, 132-139, 2014.
  • Izidoro DR, Sierakowski MR, Haminiuk CWI, Souza CF, Scheer AG. “Physical and Chemical Properties of Ultrasonically Spray-Dried Green Banana (Musa Cavendish) Starch”. Journal of Food Engineering, 104(4), 639-648, 2011.
  • Deng Y, Zhao Y. “Effect of Pulsed Vacuum and Ultrasound Osmopretreatments on Glass Transition Temperature, Texture, Microstructure and Calcium Penetration of Dried Apples (Fuji)”. LWT- Food Science and Technology, 41(9), 1575-1585, 2006.
  • Garcia-Noguera J, Oliveira FIP, Weller CL, Rodrigues S, Fernandes FAN. “Effect of Ultrasonic and Osmotic Dehydration Pre-treatments on the Colour of Freeze Dried Strawberries”. Journal Food Science Technol, 51(9), 22222227, 2014.
  • Jambrak AR, Mason TJ, Paniwyk L, Lelas V. “Accelerated Drying of Button Mushrooms, Brussels Sprouts and Cauliflower by Applying Power Ultrasound and its Rehydration Properties”. Journal of Food Engineering, 81(1), 88-97, 2007.
  • Dujmic F, Brncic M, Karlovıc S, Bosiljkov T, Jezek D, Tripalo B, Mofardin I. “Ultrasound-Assisted Infrared Drying of Pear Slices: Textural Issues”. Journal of Food Process Engineering, 36(3), 397-406, 2013.

Gıdaların Kurutulmasında Ultrases Kullanımı

Yıl 2015, Cilt: 21 Sayı: 9, 408 - 413, 04.01.2016

Öz

Gıda muhafaza yöntemleri arasında gıdadaki mevcut su oranını bozulmaya imkân vermeyecek şekilde azaltması, kesin ve ucuz bir muhafaza olanağı sunması açısından kurutmanın yeri ayrıcalıklıdır. İnsan kulağının işitebileceğinin üzerinde frekansa sahip ses dalgaları ultrases olarak adlandırılır. Kurutma öncesi önişlem olarak veya kurutma ile eş zamanlı bir şekilde uygulanan ultrases, ürünün kuruma performansı üzerine etkili olmaktadır. Ultrases enerjisinin farklı kurutma teknikleriyle kombine olduğu proseslerde suyun difüzyonunun arttığı ve işlem süresinin kısaldığı, ultrases ile muamele edilmiş kurutulmuş ürünlerin kolay rehidre olduğu bilinmektedir. Ayrıca ultrasesin şeker oranı düşük kurutulmuş ürün üretiminde kullanılabilecek alternatif bir yöntem olduğu görülmüştür. Bu çalışmada, ultrases enerjisinin temel etki mekanizmaları, uygulama alanları, ozmotik, sıcak hava ve dondurarak kurutma gibi farklı kurutma metotlarıyla kombine olduğu proseslerde kurutma kinetiği ile ürün kalite özellikleri üzerine etkileri literatürde yapılmış çalışmalar ışığında incelenmiştir.

Kaynakça

  • Tao Y, Sun DW. “Enhancement of Food Processes by Ultrasound: A Review”. Critica Reviewsin Food Science and Nutrition, 55(4), 570-594, 2015.
  • Kantaş Y. Effect of Ultrasound on Drying Rate of Selected Produce. PhD Thesis, Middle East Technical University, Ankara, Turkey, 2007.
  • Yılmaz T. Domates İşleme Atıklarından Ultrason Destekli Likopen Ektraksiyonu İşleminin Optimizasyonu. Yüksek Lisans Tezi, Ege Üniversitesi, İzmir, Türkiye, 2011.
  • The Sonochemistry Centre at Conventry University. “Introduction to Sonochemistry”. http://www. sonochemistry.info/introdution.htm (28.06.2014).
  • Knorr D, Zenker M, Heinz V, Lee D. “Applications and Potential of Ultrasonics in Food Processing”. Trends in Food Science & Technology, 15(5), 261-266, 2004.
  • Uzunoğlu TP. Yüksek Güçlü Ultrases İşleminin Kısa ve Uzun Ömürlü Ayranın Mikrobiyolojik ve Duyusal Özelliklerine Etkisi. Yüksek Lisans Tezi, İstanbul Teknik Üniversitesi, İstanbul, Türkiye, 2012.
  • Patist A, Bates D. “Ultrasonic Innovations in Food Industry: From the Laboratory to Commercial Production”. Innovative Food Science and Emerging Technologies, 9(2), 147-154, 2008.
  • Rastogi NK. “Opportunities and Challenges in Application of Ultrasound in Food Processing”. Food Science and Nutrition, 51(8), 705-722, 2011.
  • De La Fuente-Blanco S, Riera-Franco de Sarabia E, AcostaAparicio VM, Gallego-Juárez JA. “Food Drying Process by Power Ultrasound”. Ultrasonics, 44, 523-527, 2006.
  • Garcia-Perez JV, Carcél JA, Benedito M, Mulet A. “Power Ultrasound Mass Transfer Enhancment in Food Drying”. Food and Bioproducts Processing Journal, 85(3), 247-254, 2007.
  • Topdaş EF, Başlar M, Ertugay MF. “Elmaların Ozmotik Kurutulması Üzerine Ultrases İşleminin Etkisi”. Akademik Gıda, 9(5), 6-10, 2011.
  • Simal S, Benedito J, Sanchez ES, Rosello C. “Use of ultrasound to Increase Mass Transport Rates during Osmotic Dehydration”. Journal of Food Engineering, 36(3), 323-336, 1998.
  • Carcél J A, Benedito J, Rosello C, Mulet A. “Influence of Ultrasound Intensity on Mass Transfer in Apple Immersed in a Sucrose Solution”. Journal of Food Engineering, 78(2), 472-479, 2007.
  • Rodrigues S, Gomes MCF, Gallao MI, Fernandes FAN. “Effect of Ultrasound-Assisted Osmotic Dehydration on Cell Structure of Sapotas”. Journal of Science Food and Agriculture, 89(4), 665-670, 2009.
  • Fernandes FAN, Rodrigues S, “Ultrasound as Pretreatment for Drying of Fruits: Dehydration of Banana”. Journal of Food Engineering, 82(2), 261-267, 2007.
  • Fernandes FAN, Gallão MI, Rodrigues S. “Effect of Osmotic Dehydration and Ultrasound Pre-treatment on Cell Structure: Melon Dehydration”. LWT-food Science and Technology, 41(4), 604-610, 2008.
  • Fernandes FAN, Oliviera FIP, Rodrigues S. “Use of Ultrasound for Dehydration of Papayas”. Food Bioprocess Technology, 1(4), 339-345, 2008.
  • Fernandes FAN, Gallão MI, Rodrigues S. “Effect of Osmosis and Ultrasound on Pineapple Cell Tissue Structure during Dehydration”. Journal of Food Engineering, 90(2), 186190, 2009.
  • Azoubel PM, Baima MAM, Amorim MR. “Effect of Ultrasound on Banana cv Pacovan Drying Kinetics”. Journal of Food Engineering, 97(2), 194-198, 2010.
  • Oliviera FIP, Gallão MI, Rodrigues S, Fernandes FAN. “Dehydration of Malay Apple (Syzygium malaccense L.) Using Ultrasound as Pre-treatment”. Food and Bioprocess Technology, 4(4), 610-615, 2010.
  • Lucio-Juárez JS, Moscosa-Santillán M, González-García R, Grajales-Lagunes A, Ruiz-Cabrera MA. “Ultrasonic Assisted Pre-Treatment Method of Enhancing Mass Transfer during the Air-Drying of Habanero Chili Pepper (Capsicum chinense)”. International Journal of Food Properties, 16(4), 867-881, 2013.
  • Garcia-Perez JV, Puig A, Perez-Munuera I, Carcel JA, Riera E.“Kinetic and Microstructural Changes Induced by Power Ultrasound Application on Convective Drying of Eggplant”. ICA 2010 20th International Congress on Acoustics, Sydney, Australia, 23-27 August 2010.
  • Soria AC, Corzo-Martinez M, Montilla A, Riera E, GamboaSantos J, Villamiel M. “Chemical and Physicochemical Quality Parameters in Carrots Dehydrated by Power Ultrasound”. Journal of Agricultural and Food Chemistry, 58(13), 7715-7722, 2010.
  • Ozuna C, Carcél JA, Garcia-Perez JV, Mulet A. “Improvement of Water Transport Mechanisms during Potato Drying by Applying Ultrasound”. Journal of Science Food and Agriculture, 91(14), 2511-2517, 2011.
  • Schössler K, Jäger H, Knorr D. “Effect of Continuous and Intermittent Ultrasound on Drying Time and Effective Diffusivity During Convective Drying of Apple and Red Bell Pepper”. Journal of Food Engineering, 108(1), 103-110, 2012.
  • Gamboa-Santos J, Montilla A, Cárcel JA, Villamiel M, GarciaPerez JV. “Air-borne Ultrasound Application in the Convective Drying of Strawberry”. Journal of Food Engineering, 128, 132-139, 2014.
  • Izidoro DR, Sierakowski MR, Haminiuk CWI, Souza CF, Scheer AG. “Physical and Chemical Properties of Ultrasonically Spray-Dried Green Banana (Musa Cavendish) Starch”. Journal of Food Engineering, 104(4), 639-648, 2011.
  • Deng Y, Zhao Y. “Effect of Pulsed Vacuum and Ultrasound Osmopretreatments on Glass Transition Temperature, Texture, Microstructure and Calcium Penetration of Dried Apples (Fuji)”. LWT- Food Science and Technology, 41(9), 1575-1585, 2006.
  • Garcia-Noguera J, Oliveira FIP, Weller CL, Rodrigues S, Fernandes FAN. “Effect of Ultrasonic and Osmotic Dehydration Pre-treatments on the Colour of Freeze Dried Strawberries”. Journal Food Science Technol, 51(9), 22222227, 2014.
  • Jambrak AR, Mason TJ, Paniwyk L, Lelas V. “Accelerated Drying of Button Mushrooms, Brussels Sprouts and Cauliflower by Applying Power Ultrasound and its Rehydration Properties”. Journal of Food Engineering, 81(1), 88-97, 2007.
  • Dujmic F, Brncic M, Karlovıc S, Bosiljkov T, Jezek D, Tripalo B, Mofardin I. “Ultrasound-Assisted Infrared Drying of Pear Slices: Textural Issues”. Journal of Food Process Engineering, 36(3), 397-406, 2013.
Toplam 31 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Bölüm Makale
Yazarlar

Senem Tüfekçi

Sami Gökhan Özkal

Yayımlanma Tarihi 4 Ocak 2016
Yayımlandığı Sayı Yıl 2015 Cilt: 21 Sayı: 9

Kaynak Göster

APA Tüfekçi, S., & Özkal, S. G. (2016). Application of Ultrasound in Food Drying. Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi, 21(9), 408-413.
AMA Tüfekçi S, Özkal SG. Application of Ultrasound in Food Drying. Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi. Ocak 2016;21(9):408-413.
Chicago Tüfekçi, Senem, ve Sami Gökhan Özkal. “Application of Ultrasound in Food Drying”. Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi 21, sy. 9 (Ocak 2016): 408-13.
EndNote Tüfekçi S, Özkal SG (01 Ocak 2016) Application of Ultrasound in Food Drying. Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi 21 9 408–413.
IEEE S. Tüfekçi ve S. G. Özkal, “Application of Ultrasound in Food Drying”, Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi, c. 21, sy. 9, ss. 408–413, 2016.
ISNAD Tüfekçi, Senem - Özkal, Sami Gökhan. “Application of Ultrasound in Food Drying”. Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi 21/9 (Ocak 2016), 408-413.
JAMA Tüfekçi S, Özkal SG. Application of Ultrasound in Food Drying. Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi. 2016;21:408–413.
MLA Tüfekçi, Senem ve Sami Gökhan Özkal. “Application of Ultrasound in Food Drying”. Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi, c. 21, sy. 9, 2016, ss. 408-13.
Vancouver Tüfekçi S, Özkal SG. Application of Ultrasound in Food Drying. Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi. 2016;21(9):408-13.





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