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Gıda Analizlerinde Hasarsız Akustik Yöntemlerin Kullanımı

Year 2021, Volume 6, Issue 1, 64 - 79, 30.04.2021
https://doi.org/10.46578/humder.812184

Abstract

Gıda ürünlerin kalitesinin değerlendirilmesinde hasar veren gıda analiz yöntemlerine alternatif olarak geliştirilen ve hasar vermeyen spektroskopik ve kromatografik tekniklerin yanı sıra, mekanik yöntemlerin kullanımının son yıllarda arttığı görülmektedir. Bu teknikler arasında yer alan akustik ve ultrasonik tekniklerin özellikle büyük hacimli gıdaların kalitesinin değerlendirilmesinde kullanımı ile analiz sırasında örneklerin kaybının engellenebileceği ve bu şekilde ekonomik bir kazanç sağlanacağı öngörülmektedir. Akustik teknikler, büyüklük, hacim, şekil ve doku fark etmeksizin birçok gıdanın sertlik, iç kusur, olgunluğunun belirlenmesinde ve gıdaların seçilen kalite özelliklerine göre sınıflandırılmasında başarıyla kullanılabilmektedir. Bu derleme çalışmasında ağırlıklı olarak meyve ve sebzelerin kalitesinin incelenmesinde kullanılan akustik teknikler, lazer Doppler titreşim ve ultrasonik yöntemler incelenmiş olup, farklı gıda gruplarında bu tekniklerin kullanımıyla elde edilen sonuçlar detaylı olarak kıyaslanmıştır.

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Using of Non-destructive Acoustic Methods in Food Analyses

Year 2021, Volume 6, Issue 1, 64 - 79, 30.04.2021
https://doi.org/10.46578/humder.812184

Abstract

In recent years, the use of non-destructive food analysis methods such as; spectroscopic, chromatographic techniques and mechanical methods which are developed as an alternative to the classical destructive analysis techniques for evaluation of the quality of food products has increased. By employing acoustic and ultrasonic techniques, the loss of food samples during application of the analysis can be prevented, especially the quality determination of large-volume foods, and thus possible economic gain will be achieved due to the food loss. Acoustic techniques, regardless of the size, volume, shape and texture of food can be successfully used in determining the firmness, internal defects and maturity of many foods and for classification of these foods according to the selected quality parameters. In this review, the acoustic techniques, laser Doppler vibrometry and ultrasonic methods, which are used to evaluate mostly the quality of fruits and vegetables were discussed, and the results of different food groups obtained from these techniques were compared in detail.

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Details

Primary Language Turkish
Subjects Food Science and Technology
Journal Section Review Articles
Authors

Eylem ODABAŞ
HİTİT ÜNİVERSİTESİ, FEN BİLİMLERİ ENSTİTÜSÜ, GIDA MÜHENDİSLİĞİ (YL) (TEZLİ)
0000-0001-5034-1370
Türkiye


Hülya ÇAKMAK (Primary Author)
HİTİT ÜNİVERSİTESİ, MÜHENDİSLİK FAKÜLTESİ, GIDA MÜHENDİSLİĞİ BÖLÜMÜ
0000-0002-4936-939X
Türkiye

Publication Date April 30, 2021
Published in Issue Year 2021, Volume 6, Issue 1

Cite

Bibtex @review { humder812184, journal = {Harran Üniversitesi Mühendislik Dergisi}, issn = {}, eissn = {2528-8733}, address = {}, publisher = {Harran University}, year = {2021}, volume = {6}, pages = {64 - 79}, doi = {10.46578/humder.812184}, title = {Gıda Analizlerinde Hasarsız Akustik Yöntemlerin Kullanımı}, key = {cite}, author = {Odabaş, Eylem and Çakmak, Hülya} }
APA Odabaş, E. & Çakmak, H. (2021). Gıda Analizlerinde Hasarsız Akustik Yöntemlerin Kullanımı . Harran Üniversitesi Mühendislik Dergisi , 6 (1) , 64-79 . DOI: 10.46578/humder.812184
MLA Odabaş, E. , Çakmak, H. "Gıda Analizlerinde Hasarsız Akustik Yöntemlerin Kullanımı" . Harran Üniversitesi Mühendislik Dergisi 6 (2021 ): 64-79 <https://dergipark.org.tr/en/pub/humder/issue/62125/812184>
Chicago Odabaş, E. , Çakmak, H. "Gıda Analizlerinde Hasarsız Akustik Yöntemlerin Kullanımı". Harran Üniversitesi Mühendislik Dergisi 6 (2021 ): 64-79
RIS TY - JOUR T1 - Gıda Analizlerinde Hasarsız Akustik Yöntemlerin Kullanımı AU - Eylem Odabaş , Hülya Çakmak Y1 - 2021 PY - 2021 N1 - doi: 10.46578/humder.812184 DO - 10.46578/humder.812184 T2 - Harran Üniversitesi Mühendislik Dergisi JF - Journal JO - JOR SP - 64 EP - 79 VL - 6 IS - 1 SN - -2528-8733 M3 - doi: 10.46578/humder.812184 UR - https://doi.org/10.46578/humder.812184 Y2 - 2021 ER -
EndNote %0 Harran University Journal of Engineering Gıda Analizlerinde Hasarsız Akustik Yöntemlerin Kullanımı %A Eylem Odabaş , Hülya Çakmak %T Gıda Analizlerinde Hasarsız Akustik Yöntemlerin Kullanımı %D 2021 %J Harran Üniversitesi Mühendislik Dergisi %P -2528-8733 %V 6 %N 1 %R doi: 10.46578/humder.812184 %U 10.46578/humder.812184
ISNAD Odabaş, Eylem , Çakmak, Hülya . "Gıda Analizlerinde Hasarsız Akustik Yöntemlerin Kullanımı". Harran Üniversitesi Mühendislik Dergisi 6 / 1 (April 2021): 64-79 . https://doi.org/10.46578/humder.812184
AMA Odabaş E. , Çakmak H. Gıda Analizlerinde Hasarsız Akustik Yöntemlerin Kullanımı. Harran Üniversitesi Mühendislik Dergisi. 2021; 6(1): 64-79.
Vancouver Odabaş E. , Çakmak H. Gıda Analizlerinde Hasarsız Akustik Yöntemlerin Kullanımı. Harran Üniversitesi Mühendislik Dergisi. 2021; 6(1): 64-79.
IEEE E. Odabaş and H. Çakmak , "Gıda Analizlerinde Hasarsız Akustik Yöntemlerin Kullanımı", Harran Üniversitesi Mühendislik Dergisi, vol. 6, no. 1, pp. 64-79, Apr. 2021, doi:10.46578/humder.812184