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Düşük Frekansta Elektriksel İşlem Destekli Ekstraksiyon Yöntemleri ile Gıdalardan Değerli Bileşen Eldesi

Year 2021, Volume: 19 Issue: 2, 185 - 197, 01.08.2021
https://doi.org/10.24323/akademik-gida.977297

Abstract

Son yıllarda gıdaların yapısında bulunan yağ, esansiyel yağ, renk maddesi, polifenol, protein ve pektin gibi değerli bileşenlerin eldesinde kullanılan ekstraksiyon yöntemlerinin bazı olumsuz yönlerinin olduğu bazı olumsuz yönlerinin iyileştirilmesi amacıyla güncel alternatif yöntemleri üzerine yapılan çalışmalar artmaktadır. Ekstraksiyon işlemi ile gıdaların yapısındaki değerli bileşenleri yüksek verim ve kalitede elde edebilmek amaçlanmaktadır. Güncel yöntemler arasında yer alan düşük frekansta elektrik işlem ile desteklenmiş ekstraksiyon yöntemleri, geleneksel yöntemlere kıyasla yüksek ekstraksiyon ve enerji verimliliği, daha az solvent tüketimi ve daha kısa işlem süresi gibi bazı avantajlar sağlamaktadır. Bu çalışmada, ohmik ısıtma, ılımlı elektrik alan ve vurgulu elektrik alan gibi düşük frekansta uygulanan elektriksel işlemlerin ekstraksiyon mekanizması üzerine etkileri, etki eden işlem parametreleri (sıcaklık, frekans, dalga tipi, voltaj gradyanı ve elektriksel iletkenlik) ve gıda endüstrisindeki uygulama alanları derlenmiştir.

Supporting Institution

Ege Üniversitesi BAP

Project Number

FYL-2019-21153

Thanks

Bu derleme çalışması, Ege Üniversitesi BAP FYL-2019-21153 nolu proje kapsamında maddi olarak desteklenen “Kırmızı Pancardan Renk Maddesi Ekstraksiyonunda Ohmik Isıtma Desteğinin Kullanımı” başlıklı Yüksek Lisans Tezi kapsamında hazırlanmıştır.

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Extraction of Valuable Constituents from Foods by using Low Frequency Electrical Process Assisted Extraction Methods

Year 2021, Volume: 19 Issue: 2, 185 - 197, 01.08.2021
https://doi.org/10.24323/akademik-gida.977297

Abstract

In recent years, studies on novel extraction methods have been increasing to eliminate some disadvantages of conventional extraction methods to extract valuable components as oil, essential oil, color compounds, polyphenol, protein, pectin etc. from foodstuff. The aim of the extraction process is to obtain valuable components from food materials with high product yield and quality. The low-frequency electrical process assisted extraction methods, which are the novel extraction methods, provide advantages such as high extraction efficiency, less solvent consumption, short processing time and high energy efficiency compared to conventional methods. In this study, the effects of low-frequency electrical assisted extraction methods such as ohmic heating, moderate electric field and pulsed electric field on extraction mechanism, the effective process parameters (temperature, frequency, wave type, voltage gradient, electrical conductivity), and application areas in the food industry were reviewed.

Project Number

FYL-2019-21153

References

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  • [4] Baysal, T., İçier, F., Baysal, A.H. (2011). Güncel Elektriksel Isıtma Yöntemleri. Sidas Yayıncılık (1. Baskı), İzmir.
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  • [6] Sevda, S., Singh, A. (2020). Mathematical and statistical applications in food engineering: Mathematical Modelling for Predicting the Temperatures During Microwave Heating of Solid Foods, Edited by Ilicali, C., Icier, F., Cokgezme, Ö.F., CRC press, Florida, USA.
  • [7] Ştefănoiu, G.A., Tănase, E.E., Miteluţ, A.C., Popa, M. E. (2016). Unconventional treatments of food: microwave vs. radiofrequency. Agriculture and Agricultural Science Procedia, 10, 503-510.
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  • [9] Manouchehri, R., Saharkhiz, M.J., Karami, A., Niakousari, M. (2018). Extraction of essential oils from damask rose using green and conventional techniques: Microwave and ohmic assisted hydrodistillation versus hydrodistillation. Sustainable Chemistry and Pharmacy, 8, 76-81.
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There are 88 citations in total.

Details

Primary Language Turkish
Subjects Food Engineering
Journal Section Review Papers
Authors

Buse Melek Çabas This is me 0000-0002-2799-8654

Filiz İçier This is me 0000-0002-9555-3390

Project Number FYL-2019-21153
Publication Date August 1, 2021
Submission Date March 26, 2021
Published in Issue Year 2021 Volume: 19 Issue: 2

Cite

APA Çabas, B. M., & İçier, F. (2021). Düşük Frekansta Elektriksel İşlem Destekli Ekstraksiyon Yöntemleri ile Gıdalardan Değerli Bileşen Eldesi. Akademik Gıda, 19(2), 185-197. https://doi.org/10.24323/akademik-gida.977297
AMA Çabas BM, İçier F. Düşük Frekansta Elektriksel İşlem Destekli Ekstraksiyon Yöntemleri ile Gıdalardan Değerli Bileşen Eldesi. Akademik Gıda. August 2021;19(2):185-197. doi:10.24323/akademik-gida.977297
Chicago Çabas, Buse Melek, and Filiz İçier. “Düşük Frekansta Elektriksel İşlem Destekli Ekstraksiyon Yöntemleri Ile Gıdalardan Değerli Bileşen Eldesi”. Akademik Gıda 19, no. 2 (August 2021): 185-97. https://doi.org/10.24323/akademik-gida.977297.
EndNote Çabas BM, İçier F (August 1, 2021) Düşük Frekansta Elektriksel İşlem Destekli Ekstraksiyon Yöntemleri ile Gıdalardan Değerli Bileşen Eldesi. Akademik Gıda 19 2 185–197.
IEEE B. M. Çabas and F. İçier, “Düşük Frekansta Elektriksel İşlem Destekli Ekstraksiyon Yöntemleri ile Gıdalardan Değerli Bileşen Eldesi”, Akademik Gıda, vol. 19, no. 2, pp. 185–197, 2021, doi: 10.24323/akademik-gida.977297.
ISNAD Çabas, Buse Melek - İçier, Filiz. “Düşük Frekansta Elektriksel İşlem Destekli Ekstraksiyon Yöntemleri Ile Gıdalardan Değerli Bileşen Eldesi”. Akademik Gıda 19/2 (August 2021), 185-197. https://doi.org/10.24323/akademik-gida.977297.
JAMA Çabas BM, İçier F. Düşük Frekansta Elektriksel İşlem Destekli Ekstraksiyon Yöntemleri ile Gıdalardan Değerli Bileşen Eldesi. Akademik Gıda. 2021;19:185–197.
MLA Çabas, Buse Melek and Filiz İçier. “Düşük Frekansta Elektriksel İşlem Destekli Ekstraksiyon Yöntemleri Ile Gıdalardan Değerli Bileşen Eldesi”. Akademik Gıda, vol. 19, no. 2, 2021, pp. 185-97, doi:10.24323/akademik-gida.977297.
Vancouver Çabas BM, İçier F. Düşük Frekansta Elektriksel İşlem Destekli Ekstraksiyon Yöntemleri ile Gıdalardan Değerli Bileşen Eldesi. Akademik Gıda. 2021;19(2):185-97.

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