Süt İşlemede Ultrason Kullanımı

Year 2022, Volume: 20 Issue: 4, 474 - 481, 27.12.2022

Cesur Mehenktaş

https://doi.org/10.24323/akademik-gida.1224848

Abstract

Ultrasonik işleme, gıda sanayisindeki yeni teknolojilerden biridir. Ultrason terimi işitilebilir frekans aralığının ötesindeki ses dalgalarını ifade etmektedir. Ultrason sıvı bir ortamdan geçtiğinde, akustik kavitasyon olarak bilinen bir olay meydana gelmektedir. Akustik kavitasyon, yüksek düzeyde reaktif radikaller, mikrojetler, kayma kuvvetleri, şok dalgaları ve türbülans gibi şiddetli fiziksel kuvvetler oluşturmaktadır. Ultrasonun bu etkileri süt işlemede membran temizleme, emülsiyon oluşumu, homojenizasyon, süt yağının ayrılması, süt yağının ve laktozun kristalizasyonu, gaz giderme, mikrobiyal ve enzimatik aktivasyon/inaktivasyon, ultrasonik görüntüleme, proses kontrolü, ultrasonik atomizasyon ve fonksiyonel özelliklerin değiştirilmesi gibi işlemlerde kullanılmaktadır. Bu derleme çalışmasında, ultrason ve akustik kavitasyon kavramlarının yanı sıra ultrason teknolojisinin süt ve süt ürünlerinde kullanımı ile ilgili bilgiler sunulmaktadır.

Keywords

Ultrason, Akustik kavitasyon, Süt işleme

Use of Ultrasound in Dairy Processing

Abstract

Ultrasonic processing is one of the novel technologies in food industry. The term ultrasound refers to sound waves beyond the audible frequency range. When ultrasound passes through a liquid medium, a phenomenon known as acoustic cavitation occurs. Acoustic cavitation generates highly reactive radicals and intense physical forces such as microjets, shear forces, shock waves and turbulence. These effects of ultrasound are used in dairy processing for membrane cleaning, emulsion formation, homogenization, separation of milkfat, crystallization of milkfat and lactose, degassing, microbial and enzymatic activation/inactivation, ultrasonic imaging, process control, ultrasonic atomization, and alteration of functional properties. In this review, information about the concepts of ultrasound and acoustic cavitation along with the use of ultrasound technology in milk and dairy products is presented.

Keywords

Ultrasound, Acoustic cavitation, Dairy processing

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