The Use of Ultrasonic Sound Waves in Food Industry (Turkish with English Abstract)

Year 2011, Volume: 36 Issue: 2, 113 - 120, 01.04.2011

Kübra Ulusoy Mustafa Karakaya

Abstract

Heat treatment is the most widely used food preservation method in the food industry to inactivate undesirable microorganisms and enzymes and to extent shelf life of products. On the other hand, an interest in the non-thermal processes is increasing day by day in order to eliminate negative influences arising from the high temperatures applied for preservation of foods. In prevention of microbial growth and inactivation of enzymes present in food high-power ultrasonic sound waves appear to be a technique that can be successfully used alone and in combination with other preservation techniques to provide a significant contribution in terms of preservation of both sensory properties and nutrient composition of foods as well as preservation of the product quality. In this review, it has been aimed to give information about the use of ultrasonic sound waves that have been widely used in recent times as an alternative technique in the food industry.

Keywords

Ultrasonic sound waves, enzyme inactivation, microbial growth

Gıda Endüstrisinde Ultrasonik Ses Dalgalarının Kullanımı

Abstract

Gıda endüstrisinde, istenmeyen mikroorganizmalar ile enzimlerin inaktive edilmesi ve ürünün raf ömrünün uzatılması amacıyla en yaygın olarak kullanılan gıda muhafaza yöntemi ısıl işlem uygulamalarıdır. Ancak gıdaların ısıl işlemlerle korunmasında yüksek sıcaklıkların etkisiyle açığa çıkan olumsuzlukların ortadan kaldırılması amacıyla ısıl olmayan süreçlere olan ilgi gün geçtikçe artmaktadır. Gıdalarda mikrobiyel gelişimin engellenmesi ve enzimlerin inaktivasyonu amacıyla yüksek güçlü ultrasonik ses dalgaları, tek başına ve diğer muhafaza yöntemleri ile kombine edilerek gerek duyusal açıdan ve gerekse gıdanın bileşimindeki besin öğelerinin korunması açısından önemli bir katkı sağlamakla birlikte ürün kalitesinin muhafazasında başarıyla kullanılabilecek bir teknik olarak karşımıza çıkmaktadır. Bu derlemenin amacı; gıda endüstrisinde alternatif bir metot olarak son zamanlarda yaygın bir şekilde kullanılmaya başlanılan ultrasonik ses dalgalarının kullanımı hakkında bilgi vermektir.

Keywords

Ultrasonik ses dalgaları, enzim inaktivasyonu, mikrobiyel gelişim

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