The Use of Vacuum Impregnation Technology for Development of Functional Fruit and Vegetable Products

Year 2017, , 163 - 171, 11.08.2017

Fatih Mehmet Yılmaz , Seda Ersus Bilek

https://doi.org/10.24323/akademik-gida.333673

Cited By: 3

Abstract

Vacuum impregnation is a unit operation where a mass transfer occurs
between a liquid phase and a capillary of foods with a porous structure, like
fruits and vegetables. In vacuum impregnation, a couple of processes take place
explained by ‘hydrodynamic mechanism’ and ‘deformation-relaxation phenomena’
and during the processes, gas outlet from capillaries and liquid inlet from
impregnation solution to capillaries are observed by swelling or shrinking of
capillaries due to a pressure difference. Vacuum impregnation, however, previously
developed to fasten the osmotic dehydration process, has become a popular
method to enrich fruit and vegetable tissues with functional substances. Vacuum
impregnation is described as a useful technique to transfer mineral, vitamin,
phenolic compound, antimicrobial, anti-browning compounds, enzyme, etc. into
fruit and vegetable tissues. In this review, the application of vacuum
impregnation, hydrodynamic mechanism and deformation-relaxation phenomena,
factors affecting process parameters and its use for the development of functional
fruit and vegetable products are summarized by presenting results of the latest
studies.

Keywords

Vacuum impregnation, Fruit and vegetable, Microstructure, Functional food

Vakumlu Emdirim (İmpregnasyon) Teknolojisinin Fonksiyonel Meyve ve Sebze Ürünlerinin Geliştirilmesinde Kullanımı

Abstract

Vakumlu emdirim, meyve ve sebze gibi gözenekli yapıya sahip gıdanın
kapiler yapısı ile içinde bulunduğu bir sıvı arasında kütle transferinin
gerçekleştiği bir temel işlemdir. Vakumlu emdirim işleminde ‘hidrodinamik
mekanizma’ ve ‘deformasyon gevşeme olayları’ ile açıklanan birtakım süreçler
gerçekleşmektedir ve bu süreçlerde basınç farkından kaynaklanan kapiler yapının
şişmesi, büzülmesi ile kapiler yapıdan gaz çıkışı ve emdirim çözeltisinden
kapiler yapıya sıvı geçişi gerçekleşmektedir. Vakumlu emdirim, her ne kadar başlangıçta
ozmotik dehidrasyonu hızlandıran bir işlem olarak ortaya çıkmış olsa da, son
yıllarda meyve ve sebzelerin dokularının fonksiyonel maddeler ile zenginleştirilmesinde
kullanılan oldukça popüler bir yöntem olmuştur. Vakumlu emdirim, meyve ve sebzelere
mineral, vitamin, fenolik madde, antimikrobiyal madde, esmerleşmeyi önleyici
madde, enzim vb. maddelerin aktarılmasında kullanılan faydalı bir teknoloji
olarak tanımlanmaktadır. Bu derleme kapsamında konuyla ilgili güncel çalışmalar
da takip edilerek vakumlu emdirim tekniğinin uygulaması, hidrodinamik mekanizma
ve deformasyon gevşeme olayları, işlem parametrelerini etkileyen faktörler ile
fonksiyonel meyve ve sebze ürünleri geliştirmede kullanımı özetlenmiştir.

Keywords

Vakumlu emdirim (impregnasyon), Meyve ve sebze, Mikroyapı, Fonksiyonel gıda

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