Gıdaların Elektriksel Yöntemlerle İşlenmesinde Uygulanan Farklı Frekans ve Dalga Şekillerinin Proses Etkinliği Üzerine Etkisi

Yıl 2018, Cilt: 16 Sayı: 4, 470 - 482, 31.12.2018

Deniz Döner Filiz İçier

https://doi.org/10.24323/akademik-gida.505542

Cited By: 1

Öz

Gıda işleme teknolojilerinde, daha
kaliteli ürün eldesi amacıyla minimal işleme yöntemlerinin kullanımı yaygın
hale gelmiştir. Minimal işleme yöntemleri arasında yer alan elektriksel
yöntemler, gıdaların işlenmesinde farklı amaçlarla (kurutma, ekstraksiyon,
pastörizasyon, sterilizasyon, pişirme, çözündürme vb.) uygulanmaktadır.
Elektriksel işlemin etkinliği uygulanan frekans ve dalga tipinden
etkilenmektedir. İşlem için seçilen parametreler, uygulamanın verimi ve ürün
kalitesi üzerine etkili olmaktadır. Bu konuda yapılan çalışmalarda, yüksek
frekans uygulamalarının gıda içerisinde ve elektrot yüzeylerinde meydana gelen
elektrokimyasal reaksiyonları minimize ettiği, farklı dalga tiplerinin ürün
kalitesi üzerine etkisinin olmadığı, ancak kare dalga tipi uygulamasının
elektriksel iletkenlik değerini düşürerek işlem süresini arttırdığı ifade
edilmektedir. Bu derleme çalışmasında, gıdaların elektriksel yöntemlerle
işlenmesinde farklı frekans ve dalga tipi uygulamalarının işlem süresi, işlem
verimliliği, ürün kalitesi ve mikroorganizmaların inaktivasyonu üzerine
etkileri incelenmiştir.

Anahtar Kelimeler

Frekans, Dalga tipi, Elektriksel işlemler, Kalite

Effect of Different Frequencies and Waveforms Applied during Processing of Foods by Electrical Methods on Process Efficiency

Öz

In
food processing technologies, minimally processing technologies have been
commonly used for the purpose of enhancing the quality of foods. Electrical
methods, minimal processing techniques such as drying, extraction, pasteurization,
sterilization, cooking and thawing, have been used for different purposes in
food industry. The efficiency of electrical process is influenced by the
frequency and wave form applied. Selected process parameters influence the
process yield and product quality to be obtained. Studies conducted on these
subjects reported that high frequency applications minimized electrochemical
reactions in foods and on electrode surfaces, and the effect of different wave
forms on the product quality was insignificant, but the application of square
waveform increased the process time by decreasing the electrical conductivity
value. In this study, the effect of different frequencies and wave forms during
processing by electrical methods on process time, process efficiency, product
quality and inactivation of microorganisms was reviewed.

Anahtar Kelimeler

Frequency, Wave form, Electrical methods, Quality

Kaynakça

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