Gıda Analizlerinde Kullanılan Spektroskopik Teknikler

Yıl 2019, , 121 - 130, 26.03.2019

Muhammed Yusuf Çağlar , Mehmet Demirci , Abdulkadir Şahiner Bilal Çakır Ahmet Furkan Çağlar

https://doi.org/10.24323/akademik-gida.544975

Öz

Gıdalar,
hammaddenin tedarik edilmesinden son ürünün eldesine kadar geçen süreçte, raf
ömrünün uzatılması, tekstür, tat veya aroma iyileştirilmesi ya da maliyetin
düşürülmesi gibi çeşitli istemlerle veya istem dışı; fiziksel ya da kimyasal
müdahalelere maruz kalmaktadır. Bu müdahalelerin tüketicinin sağlığı ve refahı
açısından İslami boyutlarda takibi ve denetimi, helal gıda konsepti kapsamına
girmektedir. Günümüzde gelişen teknolojiye paralel olarak üreticilerin haksız
kazanç elde etme istekleri gibi sebeplerden ötürü gıda üretiminde taklit ve
tağşiş oranları giderek artmaktadır. Bu derlemede, helal gıda üretimi ve
takibinde önem arz eden ve doğrulama ve tağşiş belirlenmesi amacıyla kullanılan
vibrasyonel spektroskopik yöntemlerden yakın kızılötesi spektroskopisi (NIR),
Fourier dönüşümlü kızıl ötesi spektroskopi (FTIR), Raman spektroskopisi (RS) ve
üstün uzaysal görüntüleme (HSI) metotları çalışma prensipleri ve gıda grupları
bazında ele alınmıştır.

Anahtar Kelimeler

Spektroskopi, Tağşiş, Taklit, Gıda

Spectroscopic Techniques Used in Food Analyses

Öz

Foods
are exposed to physical or chemical processes from the period of supplying raw
materials until manufacturing the final product for a variety of purposes such
as extending shelf life, improving texture, taste and aroma or lowering the
production cost. Regarding the Islamic faith, pursuance and control of these
treatments/processes in terms of human health and well-being are a part of
halal food production concept. Recently, in parallel with developing
technology, imitation and fraud in food production have been extensively
increased due to wishes of producers to acquire unfair earnings. In this study,
near infrared spectroscopy (NIR), Fourier transform infrared spectroscopy
(FTIR), Raman spectroscopy (RS) and hyperspectral imaging (HSI), which are
sub-categories of vibrational spectroscopic methods, are reviewed in terms of
their working principles and food groups.

Anahtar Kelimeler

Spectroscopy, Adulteration, Imitatiton, Food

Kaynakça

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