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Düşük Frekansta Elektriksel İşlem Destekli Ekstraksiyon Yöntemleri ile Gıdalardan Değerli Bileşen Eldesi

Yıl 2021, Cilt 19, Sayı 2, 185 - 197, 01.08.2021
https://doi.org/10.24323/akademik-gida.977297

Öz

Son yıllarda gıdaların yapısında bulunan yağ, esansiyel yağ, renk maddesi, polifenol, protein ve pektin gibi değerli bileşenlerin eldesinde kullanılan ekstraksiyon yöntemlerinin bazı olumsuz yönlerinin olduğu bazı olumsuz yönlerinin iyileştirilmesi amacıyla güncel alternatif yöntemleri üzerine yapılan çalışmalar artmaktadır. Ekstraksiyon işlemi ile gıdaların yapısındaki değerli bileşenleri yüksek verim ve kalitede elde edebilmek amaçlanmaktadır. Güncel yöntemler arasında yer alan düşük frekansta elektrik işlem ile desteklenmiş ekstraksiyon yöntemleri, geleneksel yöntemlere kıyasla yüksek ekstraksiyon ve enerji verimliliği, daha az solvent tüketimi ve daha kısa işlem süresi gibi bazı avantajlar sağlamaktadır. Bu çalışmada, ohmik ısıtma, ılımlı elektrik alan ve vurgulu elektrik alan gibi düşük frekansta uygulanan elektriksel işlemlerin ekstraksiyon mekanizması üzerine etkileri, etki eden işlem parametreleri (sıcaklık, frekans, dalga tipi, voltaj gradyanı ve elektriksel iletkenlik) ve gıda endüstrisindeki uygulama alanları derlenmiştir.

Kaynakça

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Extraction of Valuable Constituents from Foods by using Low Frequency Electrical Process Assisted Extraction Methods

Yıl 2021, Cilt 19, Sayı 2, 185 - 197, 01.08.2021
https://doi.org/10.24323/akademik-gida.977297

Öz

In recent years, studies on novel extraction methods have been increasing to eliminate some disadvantages of conventional extraction methods to extract valuable components as oil, essential oil, color compounds, polyphenol, protein, pectin etc. from foodstuff. The aim of the extraction process is to obtain valuable components from food materials with high product yield and quality. The low-frequency electrical process assisted extraction methods, which are the novel extraction methods, provide advantages such as high extraction efficiency, less solvent consumption, short processing time and high energy efficiency compared to conventional methods. In this study, the effects of low-frequency electrical assisted extraction methods such as ohmic heating, moderate electric field and pulsed electric field on extraction mechanism, the effective process parameters (temperature, frequency, wave type, voltage gradient, electrical conductivity), and application areas in the food industry were reviewed.

Kaynakça

  • [1] Dincer, I., Rosen, M.A. (2013). Exergy and energy analyses. In Exergy, Elsevier, London, 21-30.
  • [2] Apaiah, R.K., Linnemann, A.R., van der Kooi, H.J. (2006). Exergy analysis: A tool to study the sustainability of food supply chains. Food Research International, 39(1), 1-11.
  • [3] Gavahian, M., Chu, Y.H., Sastry, S. (2018). Extraction from food and natural products by moderate electric field: Mechanisms, benefits, and potential industrial applications. Comprehensive Reviews in Food Science and Food Safety, 17(4), 1040-1052.
  • [4] Baysal, T., İçier, F., Baysal, A.H. (2011). Güncel Elektriksel Isıtma Yöntemleri. Sidas Yayıncılık (1. Baskı), İzmir.
  • [5] Sumnu, S.G., Ozkoc, S.O. (2010). Infrared baking and roasting. In Infrared Heating for Food and Agricultural Processing, Edited by Zhongli Pan and Griffiths Gregory Atungulu. CRC Press, Florida, USA, 203-223p.
  • [6] Sevda, S., Singh, A. (2020). Mathematical and statistical applications in food engineering: Mathematical Modelling for Predicting the Temperatures During Microwave Heating of Solid Foods, Edited by Ilicali, C., Icier, F., Cokgezme, Ö.F., CRC press, Florida, USA.
  • [7] Ştefănoiu, G.A., Tănase, E.E., Miteluţ, A.C., Popa, M. E. (2016). Unconventional treatments of food: microwave vs. radiofrequency. Agriculture and Agricultural Science Procedia, 10, 503-510.
  • [8] Gavahian, M., Chu, Y.H. (2018). Ohmic accelerated steam distillation of essential oil from lavender in comparison with conventional steam distillation. Innovative Food Science and Emerging Technologies, 50, 34-41.
  • [9] Manouchehri, R., Saharkhiz, M.J., Karami, A., Niakousari, M. (2018). Extraction of essential oils from damask rose using green and conventional techniques: Microwave and ohmic assisted hydrodistillation versus hydrodistillation. Sustainable Chemistry and Pharmacy, 8, 76-81.
  • [10] Aamir, M., Jittanit, W. (2017). Ohmic heating treatment for Gac aril oil extraction: Effects on extraction efficiency, physical properties and some bioactive compounds. Innovative Food Science and Emerging Technologies, 41, 224-234.
  • [11] Jaeschke, D.P., Menegol, T., Rech, R., Mercali, G.D., Marczak, L.D.F. (2016). Carotenoid and lipid extraction from Heterochlorella luteoviridis using moderate electric field and ethanol. Process Biochemistry, 51(10), 1636-1643.
  • [12] De Oliveira, C.F., Giordani, D., Gurak, P.D., Cladera-Olivera, F., Marczak, L.D.F. (2015). Extraction of pectin from passion fruit peel using moderate electric field and conventional heating extraction methods. Innovative Food Science and Emerging Technologies, 29, 201-208.
  • [13] Yildiz, H., Bozkurt, H., Icier, F. (2009). Ohmic and conventional heating of pomegranate juice: effects on rheology, color, and total phenolics. Food Science and Technology International, 15(5), 503-512.
  • [14] Kulshrestha, S., Sastry, S. (2003). Frequency and voltage effects on enhanced diffusion during moderate electric field (MEF) treatment. Innovative Food Science and Emerging Technologies, 4(2), 189-194.
  • [15] Nair, G.R., Divya, V.R., Prasannan, L., Habeeba, V., Prince, M.V., Raghavan, G.V. (2014). Ohmic heating as a pre-treatment in solvent extraction of rice bran. Journal of Food Science and Technology, 51(10), 2692-2698.
  • [16] Gavahian, M., Farhoosh, R., Javidnia, K., Shahidi, F., Farahnaky, A. (2015). Effect of applied voltage and frequency on extraction parameters and extracted essential oils from Mentha piperita by ohmic assisted hydrodistillation. Innovative Food Science and Emerging Technologies, 29, 161-169.
  • [17] Pereira, R.N., Rodrigues, R.M., Genisheva, Z., Oliveira, H., de Freitas, V., Teixeira, J. A., Vicente, A.A. (2016). Effects of ohmic heating on extraction of food-grade phytochemicals from colored potato. Food, Science and Technology, 74, 493-503.
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Ayrıntılar

Birincil Dil Türkçe
Konular Gıda Bilimi ve Teknolojisi
Bölüm Derleme Makaleler
Yazarlar

Buse Melek ÇABAS Bu kişi benim (Sorumlu Yazar)
Ege Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı
0000-0002-2799-8654
Türkiye


Filiz İÇİER Bu kişi benim
Ege Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü
0000-0002-9555-3390
Türkiye

Destekleyen Kurum Ege Üniversitesi BAP
Proje Numarası FYL-2019-21153
Teşekkür Bu derleme çalışması, Ege Üniversitesi BAP FYL-2019-21153 nolu proje kapsamında maddi olarak desteklenen “Kırmızı Pancardan Renk Maddesi Ekstraksiyonunda Ohmik Isıtma Desteğinin Kullanımı” başlıklı Yüksek Lisans Tezi kapsamında hazırlanmıştır.
Yayımlanma Tarihi 1 Ağustos 2021
Başvuru Tarihi 26 Mart 2021
Kabul Tarihi 24 Nisan 2021
Yayınlandığı Sayı Yıl 2021, Cilt 19, Sayı 2

Kaynak Göster

Bibtex @derleme { akademik-gida977297, journal = {Akademik Gıda}, issn = {1304-7582}, eissn = {2148-015X}, address = {Fevzipaşa Bulv. Çelik İş Merkezi, No: 162, Kat: 3, D:302, Çankaya, İzmir}, publisher = {Sidas Medya A.Ş.}, year = {2021}, volume = {19}, number = {2}, pages = {185 - 197}, doi = {10.24323/akademik-gida.977297}, title = {Düşük Frekansta Elektriksel İşlem Destekli Ekstraksiyon Yöntemleri ile Gıdalardan Değerli Bileşen Eldesi}, key = {cite}, author = {Çabas, Buse Melek and İçier, Filiz} }
APA Çabas, B. M. & İçier, F. (2021). Düşük Frekansta Elektriksel İşlem Destekli Ekstraksiyon Yöntemleri ile Gıdalardan Değerli Bileşen Eldesi . Akademik Gıda , 19 (2) , 185-197 . DOI: 10.24323/akademik-gida.977297
MLA Çabas, B. M. , İçier, F. "Düşük Frekansta Elektriksel İşlem Destekli Ekstraksiyon Yöntemleri ile Gıdalardan Değerli Bileşen Eldesi" . Akademik Gıda 19 (2021 ): 185-197 <https://dergipark.org.tr/tr/pub/akademik-gida/issue/64368/977297>
Chicago Çabas, B. M. , İçier, F. "Düşük Frekansta Elektriksel İşlem Destekli Ekstraksiyon Yöntemleri ile Gıdalardan Değerli Bileşen Eldesi". Akademik Gıda 19 (2021 ): 185-197
RIS TY - JOUR T1 - Düşük Frekansta Elektriksel İşlem Destekli Ekstraksiyon Yöntemleri ile Gıdalardan Değerli Bileşen Eldesi AU - Buse MelekÇabas, Filizİçier Y1 - 2021 PY - 2021 N1 - doi: 10.24323/akademik-gida.977297 DO - 10.24323/akademik-gida.977297 T2 - Akademik Gıda JF - Journal JO - JOR SP - 185 EP - 197 VL - 19 IS - 2 SN - 1304-7582-2148-015X M3 - doi: 10.24323/akademik-gida.977297 UR - https://doi.org/10.24323/akademik-gida.977297 Y2 - 2021 ER -
EndNote %0 Akademik Gıda Düşük Frekansta Elektriksel İşlem Destekli Ekstraksiyon Yöntemleri ile Gıdalardan Değerli Bileşen Eldesi %A Buse Melek Çabas , Filiz İçier %T Düşük Frekansta Elektriksel İşlem Destekli Ekstraksiyon Yöntemleri ile Gıdalardan Değerli Bileşen Eldesi %D 2021 %J Akademik Gıda %P 1304-7582-2148-015X %V 19 %N 2 %R doi: 10.24323/akademik-gida.977297 %U 10.24323/akademik-gida.977297
ISNAD Çabas, Buse Melek , İçier, Filiz . "Düşük Frekansta Elektriksel İşlem Destekli Ekstraksiyon Yöntemleri ile Gıdalardan Değerli Bileşen Eldesi". Akademik Gıda 19 / 2 (Ağustos 2021): 185-197 . https://doi.org/10.24323/akademik-gida.977297
AMA Çabas B. M. , İçier F. Düşük Frekansta Elektriksel İşlem Destekli Ekstraksiyon Yöntemleri ile Gıdalardan Değerli Bileşen Eldesi. Akademik Gıda. 2021; 19(2): 185-197.
Vancouver Çabas B. M. , İçier F. Düşük Frekansta Elektriksel İşlem Destekli Ekstraksiyon Yöntemleri ile Gıdalardan Değerli Bileşen Eldesi. Akademik Gıda. 2021; 19(2): 185-197.
IEEE B. M. Çabas ve F. İçier , "Düşük Frekansta Elektriksel İşlem Destekli Ekstraksiyon Yöntemleri ile Gıdalardan Değerli Bileşen Eldesi", Akademik Gıda, c. 19, sayı. 2, ss. 185-197, Ağu. 2021, doi:10.24323/akademik-gida.977297

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