MİKRODALGA TEKNOLOJİSİNİN BİTKİSEL DOKULARDAN MAKRO VE MİKRO BİLEŞENLERİN ÖZÜTLENMESİNDE KULLANIMI

Year 2018, Volume: 43 Issue: 5, 765 - 775, 01.10.2018

Fatih Mehmet Yılmaz , Pınar Özer Ahmet Görgüç

https://doi.org/10.15237/gida.GD18060

Cited By: 3

Abstract

Mikrodalgalar, elektromanyetik spektrumda kızılötesi ve
radyo dalgaları arasında yer alan, dalga boyları 1 mm – 1 m ve frekansları 300
MHz ile 300 GHz arasında değişen elektromanyetik dalgalardır. Mikrodalga
işleminde gıdanın içerisindeki polar su molekülleri, elektrik alan etkisi ile
polarize olmakta ve moleküllerin titreşimi sonucu oluşan ısı, özütleme verimini
de arttırmaktadır. Mikrodalga teknolojisi, birçok özütleme tekniğine göre
maliyetinin düşük, proses süresinin kısa olması ve besinsel bileşenlerin daha
iyi korunması gibi avantajlara sahiptir. Mikrodalga teknolojisinin bitkisel
dokulardan protein, karbonhidrat, uçucu yağ ve fenolik gibi maddeleri
özütlemede kullanımı ile ilgili özellikle son yıllarda yapılan çok sayıda
çalışma bulunmaktadır. Bu derleme kapsamında, mikrodalga teknolojisi, bitkisel
materyallerden farklı makro ve mikro bileşenlerin mikrodalga destekli
özütlenmesi ile ilgili güncel çalışmalara da değinilerek literatür
çalışmalarına yer verilmiştir.

Keywords

Mikrodalga, özütleme, makro bileşen, mikro bileşen

THE USE OF MICROWAVE TECHNOLOGY ON THE EXTRACTION OF MACRO AND MICRO COMPONENTS FROM PLANT TISSUES

Abstract

Microwaves are the
electromagnetic waves between the infrared and radio waves in the
electromagnetic spectrum, and they have a wavelength of 1 mm – 1 m and a
frequency of 300 MHz - 300 GHz. In microwave process, the polar water molecules
in the food are polarized by the electric field, and the heat generated by the
vibrations of the molecules increases the extraction efficiency. Microwave
technology has advantages such as low cost, short process time and better
preservation of nutritional components compared to many extraction techniques.
There have been many studies related with the use of microwave technology on extracting
protein, carbohydrate, essential oil and phenolic compounds from plant tissues,
especially in the recent years. In this review, microwave technology and
microwave-assisted extraction of different macro- and micro-components from
plant materials are presented from the literature by considering latest
studies.

Keywords

Microwave, Extraction, macro component, micro component

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