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

Year 2021, Volume: 19 Issue: 2, 185 - 197, 01.08.2021

Buse Melek Çabas Filiz İçier

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.

Keywords

Ekstraksiyon, Ohmik, Frekans, Voltaj, Elektriksel iletkenlik

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.

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

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.

Keywords

Extraction, Ohmic, Frequency, Voltage, Electrical conductivity

Project Number

FYL-2019-21153

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