Utilization of Ultrasound Pretreatment on Drying of Foods

Year 2021, , 1165 - 1175, 01.06.2021

Alev Yüksel Aydar , Tuncay Yılmaz , Ceren Mataracı , Tuba Sağlam

https://doi.org/10.21597/jist.775565

Cited By: 4

Abstract

Drying is a common process in the food industry to produce and store food products with a long shelf life. Since the drying process can cause undesirable results in the quality characteristics of the final product, pretreatments such as ultrasound, which preserve or decrease the quality properties of foods minimally, are applied before drying. Ultrasound (sonication), which is considered as non-thermal food processing technology, has gained considerable attention in recent years with its features such as low energy usage, preserving freshness in foods, high sensory acceptability and improving nutrient content. In this review, the effect of applying ultrasound before drying fruits and vegetables such as olives, Jerusalem artichoke, apples, garlic, melons, on physical and chemical parameters, color change, rheological behavior, bioactive compounds and sensory properties are summarized.

Keywords

Drying kinetics, ultrasound, pretreatment, quality parameters

Gıdaların Kurutulmasında Ultrason Ön İşleminin Kullanımı

Abstract

Kurutma, gıda endüstrisinde uzun raf ömrüne sahip gıda ürünleri üretmek ve depolamak için yaygın olarak uygulanan bir işlemdir. Ancak, kurutma işlemi son ürünün kalite özelliklerinde istenmeyen sonuçlara sebep olabileceğinden, gıdaların kalite özelliklerini koruyacak veya en az düzeyde azaltacak ultrason gibi ön işlemler kurutma öncesi uygulanmaktadır. Termal olmayan gıda işleme teknolojisi olarak kabul edilen ultrason (sonikasyon), geleneksel ısıl işleme kıyasla düşük enerji kullanımı, gıdalarda tazeliği koruma, yüksek duyusal kabul edilebilirliği ve besin içeriğini iyileştirme gibi özellikleriyle son yıllarda önemli ölçüde dikkat çekmiştir. Bu derlemede ultrasonun zeytin, yer elması, elma, sarımsak, kavun gibi meyve ve sebzelerin kurutulması öncesinde uygulanmasının fiziksel ve kimyasal parametreleri, renk değişimi, reolojik davranışı, biyoaktif bileşikleri ve duyusal özellikleri üzerindeki etkisi özetlenmiştir.

Keywords

Kurutma kinetiği, ultrason, ön işlem, kalite özellikleri

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