PÜSKÜRTMELİ KURUTMA VE DONDURARAK KURUTMA YÖNTEMLERİNİN TEMELLERİ VE BU YÖNTEMLER İLE GIDA ATIKLARINDAN TOZ ÜRÜNLERİN ÜRETİMİ

Elif Ezgi Özdemir; Ahmet Görgüç; Esra Gençdağ; Fatih Mehmet Yılmaz

doi:10.15237/gida.GD21009

Review

PRINCIPLES OF SPRAY DRYING AND FREEZE DRYING TECHNIQUES AND THEIR USE IN POWDER PRODUCTION FROM FOOD WASTES

Year 2021, Volume: 46 Issue: 3, 583 - 607, 15.05.2021

Elif Ezgi Özdemir Ahmet Görgüç , Esra Gençdağ Fatih Mehmet Yılmaz

https://doi.org/10.15237/gida.GD21009

Cited By: 6

Abstract

In this review article, literature studies on the production of powder products by spray and freeze drying methods after the extraction of food components from food waste and/or by-products are discussed. The extracts are dried and converted into powder form in order to increase the stability of compounds extracted from food wastes, such as phenolic compounds, vitamins, coloring and flavoring agents, proteins, fibers, and to ease their use in food formulations. In this article, spray and freeze dryer system components, working principles and effective factors in processes are evaluated, and especially recent studies evaluating both methods are discussed. It is clear that the spray drying and freeze drying processes and drying auxiliaries are effective on powder properties such as the yield, hygroscopicity, moisture content, adhesiveness, color, solubility, glass transition temperature, bulk density, microstructure, appearance under electron microscope, antioxidant capacity, anthocyanin and total carotenoid contents.

Keywords

Bioactive powder products , Glass transition temperature , Microencapsulation , Production of powder foods , Functional powder products , waste valorization

Project Number

217O066

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PÜSKÜRTMELİ KURUTMA VE DONDURARAK KURUTMA YÖNTEMLERİNİN TEMELLERİ VE BU YÖNTEMLER İLE GIDA ATIKLARINDAN TOZ ÜRÜNLERİN ÜRETİMİ

Year 2021, Volume: 46 Issue: 3, 583 - 607, 15.05.2021

Elif Ezgi Özdemir Ahmet Görgüç , Esra Gençdağ Fatih Mehmet Yılmaz

https://doi.org/10.15237/gida.GD21009

Cited By: 6

Abstract

Bu derleme makalede gıda atıkları ve/veya yan ürünlerinden gıda bileşenlerinin özütlenerek geri kazanımının ardından püskürtmeli ve dondurarak kurutma yöntemleri ile toz formda ürün üretimine yönelik çalışmalar ele alınmıştır. Gıda atıklarından özütlenen fenolik maddeler, vitaminler, renk maddeleri, aroma maddeleri, proteinler ve lifler gibi bileşiklerin hem dış etkenlere karşı dayanımlarını artırmak hem de gıda formülasyonlarında kullanımını kolaylaştırmak için özütler kurutularak toz forma dönüştürülmektedir. Püskürtmeli ve dondurarak kurutucu sistem bileşenlerinin, çalışma prensiplerinin ve işlemlerde etkili faktörlerin de değerlendirildiği bu makalede özellikle son yıllarda gerçekleştirilen, her iki yöntemin bir arada kullanıldığı ve karşılaştırıldığı çalışmalar ele alınmıştır. Püskürtmeli kurutma ve dondurarak kurutma işlemlerinin ve kurutma yardımcı maddelerinin elde edilen toz ürünlerin verim, higroskopisite, nem içeriği, yapışkanlık, renk, çözünürlük, camsı geçiş sıcaklığı, yığın yoğunluğu, mikroyapı, elektron mikroskobu altındaki görünüm, antioksidan kapasite, antosiyanin ve toplam karotenoit içeriği gibi özellikleri üzerinde etkili oldukları anlaşılmaktadır.

Keywords

Biyoaktif toz ürünler , Camsı geçiş sıcaklığı , Mikroenkapsülasyon , Toz gıda üretimi , Fonksiyonel toz ürünler , atık değerlendirme

Supporting Institution

TÜBİTAK

Project Number

217O066

Thanks

Yazarlar olarak TÜBİTAK Araştırma Destek Programları Başkanlığına (Proje No: 217O066) teşekkür ederiz.

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Details

Primary Language	Turkish
Subjects	Food Engineering
Journal Section	Review
Authors	Elif Ezgi Özdemir This is me 0000-0003-2800-9376 Ahmet Görgüç 0000-0003-3018-4595 Esra Gençdağ This is me 0000-0002-4510-0940 Fatih Mehmet Yılmaz 0000-0002-1370-1231
Project Number	217O066
Publication Date	May 15, 2021
Published in Issue	Year 2021 Volume: 46 Issue: 3

Cite

APA	Özdemir, E. E., Görgüç, A., Gençdağ, E., Yılmaz, F. M. (2021). PÜSKÜRTMELİ KURUTMA VE DONDURARAK KURUTMA YÖNTEMLERİNİN TEMELLERİ VE BU YÖNTEMLER İLE GIDA ATIKLARINDAN TOZ ÜRÜNLERİN ÜRETİMİ. Gıda, 46(3), 583-607. https://doi.org/10.15237/gida.GD21009
AMA	Özdemir EE, Görgüç A, Gençdağ E, Yılmaz FM. PÜSKÜRTMELİ KURUTMA VE DONDURARAK KURUTMA YÖNTEMLERİNİN TEMELLERİ VE BU YÖNTEMLER İLE GIDA ATIKLARINDAN TOZ ÜRÜNLERİN ÜRETİMİ. The Journal of Food. May 2021;46(3):583-607. doi:10.15237/gida.GD21009
Chicago	Özdemir, Elif Ezgi, Ahmet Görgüç, Esra Gençdağ, and Fatih Mehmet Yılmaz. “PÜSKÜRTMELİ KURUTMA VE DONDURARAK KURUTMA YÖNTEMLERİNİN TEMELLERİ VE BU YÖNTEMLER İLE GIDA ATIKLARINDAN TOZ ÜRÜNLERİN ÜRETİMİ”. Gıda 46, no. 3 (May 2021): 583-607. https://doi.org/10.15237/gida.GD21009.
EndNote	Özdemir EE, Görgüç A, Gençdağ E, Yılmaz FM (May 1, 2021) PÜSKÜRTMELİ KURUTMA VE DONDURARAK KURUTMA YÖNTEMLERİNİN TEMELLERİ VE BU YÖNTEMLER İLE GIDA ATIKLARINDAN TOZ ÜRÜNLERİN ÜRETİMİ. Gıda 46 3 583–607.
IEEE	E. E. Özdemir, A. Görgüç, E. Gençdağ, and F. M. Yılmaz, “PÜSKÜRTMELİ KURUTMA VE DONDURARAK KURUTMA YÖNTEMLERİNİN TEMELLERİ VE BU YÖNTEMLER İLE GIDA ATIKLARINDAN TOZ ÜRÜNLERİN ÜRETİMİ”, The Journal of Food, vol. 46, no. 3, pp. 583–607, 2021, doi: 10.15237/gida.GD21009.
ISNAD	Özdemir, Elif Ezgi et al. “PÜSKÜRTMELİ KURUTMA VE DONDURARAK KURUTMA YÖNTEMLERİNİN TEMELLERİ VE BU YÖNTEMLER İLE GIDA ATIKLARINDAN TOZ ÜRÜNLERİN ÜRETİMİ”. Gıda 46/3 (May2021), 583-607. https://doi.org/10.15237/gida.GD21009.
JAMA	Özdemir EE, Görgüç A, Gençdağ E, Yılmaz FM. PÜSKÜRTMELİ KURUTMA VE DONDURARAK KURUTMA YÖNTEMLERİNİN TEMELLERİ VE BU YÖNTEMLER İLE GIDA ATIKLARINDAN TOZ ÜRÜNLERİN ÜRETİMİ. The Journal of Food. 2021;46:583–607.
MLA	Özdemir, Elif Ezgi et al. “PÜSKÜRTMELİ KURUTMA VE DONDURARAK KURUTMA YÖNTEMLERİNİN TEMELLERİ VE BU YÖNTEMLER İLE GIDA ATIKLARINDAN TOZ ÜRÜNLERİN ÜRETİMİ”. Gıda, vol. 46, no. 3, 2021, pp. 583-07, doi:10.15237/gida.GD21009.
Vancouver	Özdemir EE, Görgüç A, Gençdağ E, Yılmaz FM. PÜSKÜRTMELİ KURUTMA VE DONDURARAK KURUTMA YÖNTEMLERİNİN TEMELLERİ VE BU YÖNTEMLER İLE GIDA ATIKLARINDAN TOZ ÜRÜNLERİN ÜRETİMİ. The Journal of Food. 2021;46(3):583-607.