Hücreli Bitkisel Gıdalarda Kütle Transferini Arttırmak İçin Vurgulu Elektrik Alan Teknolojisinin Kullanımı

Year 2023, , 588 - 605, 20.12.2023

Serap Aldemir

https://doi.org/10.47495/okufbed.1242529

Abstract

Son yıllarda hücreli bitkisel gıdaları işlemede ısıl olmayan bir teknoloji olarak vurgulu elektrik alan (VEA) uygulamasının önemi giderek artmaktadır. Hücreli bitkisel gıdaların VEA ile işlenmesi, ürün kalitesinin iyileştirilmesinde, yeni ürünlerin eldesinde ve enerji sarfiyatını düşürmede umut verici bir teknoloji olma potansiyeli göstermektedir. Bitkisel dokuların geçirgenliğini sağlamada ön işlem olarak VEA uygulanması ile kurutma, ekstraksiyon ve infüzyon işlemlerinde dokulardan suyun veya değerli bileşiklerin kütle transferini arttırdığı gösterilmiştir. Bu çalışmada; bitki dokularının elektroporasyonunun temel mekanizmaları ve elektrikle indüklenen hücre hasarının tespit yöntemleri konusunda bilgi verilmiştir. Ayrıca hücreli bitkisel gıdaları işlemede, VEA ön işlem uygulamasının kurutma, ekstraksiyon ve infüzyon gibi çeşitli proseslerde etkisinin belirlendiği çalışmalar ortaya konulmuştur.

Keywords

Vurgulu elektrik alan, bitkisel gıdalar, kurutma, ekstraksiyon, infüzyon

Project Number

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Use of Pulsed Electric Field Technology to Enhance Mass Transfer in Cellular Plant Foods

Abstract

In the recent years the application of pulsed electric field (PEF) as a non-thermal technology in the processing of cellular plant foods become increasingly important. The processing of cellular plant foods with PEF shows the potential to be a promising technology for improving product quality, obtaining new products and reducing energy consumption. It has been shown that the application of PEF as a pre-treatment in ensuring the permeability of plant tissues increases the mass transfer of water or valuable compounds from the tissues in drying, extraction and infusion processes. In this study, information is given about the basic mechanisms of electroporation of plant tissues and the detection methods for electrically induced cell damage. In addition, studies which have been conducted to determine the effect of the PEF pre-treatment on various processes such as drying, extraction and infusion in cellular plant foods processing have been presented.

Keywords

Pulsed electrical field, plant-based foods, drying, extraction, infusion

Project Number

-

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