MEYVE SUYU İŞLEMEDE ULTRASES KULLANIMI

Year 2018, Volume: 43 Issue: 4, 569 - 581, 15.06.2018

Cüneyt Dinçer , Ayhan Topuz

https://doi.org/10.15237/gida.GD18037

Cited By: 5

Abstract

Bilinçli tüketicilerin sağlıklı, besleyici ve tazeye
eşdeğer ürünleri tercih etmeleri, ısıl olmayan yenilikçi teknolojilere olan
ilgiyi arttırmıştır. Bu kapsamda, ultrases meyve suyu işlemede umut vadeden
ısıl olmayan alternatif yöntemlerden biri olarak tanımlanmaktadır. Gıda
endüstrisinde mikrobiyal ve enzim inaktivasyonu için ultrasesin tek başına
kullanımı şu anda yeterli değildir. Bununla birlikte ultrases, verimliliği
arttırmak için kimyasallar, basınç ve sıcaklık ile kombine olarak da
kullanılabilmektedir. Ultrases uygulamasıyla, enzimler ve mikroorganizmalar
termal yönteme kıyasla daha düşük sıcaklıklarda inaktive edilebildiğinden daha
kaliteli, lezzetli ve besleyici meyve suyu üretilmesi mümkün olmaktadır. Bu
çalışmada ultrases işlemlerinin meyve suyu endüstrisinde kullanılabilirliği,
avantaj ve dezavantajları derlenmiştir. Bu işlemin meyve suyu endüstrisinde
kullanımına yönelik farkındalığın arttırılması, sektör ve bilim insanlarının
işbirliğinin sağlanarak kapsamlı araştırmalara konu edilmesine ihtiyaç olduğu
değerlendirilmiştir.  

Keywords

Ultrases, meyve suyu, biyoaktif bileşen, mikroorganizma, enzim inaktivasyon

THE USE OF ULTRASOUND IN FRUIT JUICE PROCESSING

Abstract

Emerging nonthermal technologies
have raised great interest, because conscious consumers are demanding healthy,
nutritious and equivalent to fresh products. In this regard, ultrasound has
been identified as one of the promising nonthermal alternative methods in fruit
juice processing. The use of ultrasound on its own in the food industry for
microbial and enzyme inactivation is currently insufficient. However,
ultrasound applications can also be used in combination with chemicals,
pressure and temperature to increase efficiency. With ultrasound application,
producing of higher quality, tasty and nutritious juice is possible because
enzymes and microorganism can be inactivated at lower temperatures than thermal
treatments. In this study, it has been compiled the advantages, disadvantages
and usability of ultrasonic processes in the fruit juice industry. It is
assessed necessary to raise awareness of the use of this process in the juice
industry, the sector and scientists to be involved in comprehensive research by
ensuring collaboration.

Keywords

Ultrasound, fruit juice, bioactive component, microorganism, enzyme, inactivation

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