Gıda ve içecek endüstrisinde membran teknolojileri

Yıl 2022, Cilt: 37 Sayı: 3, 1713 - 1734, 28.02.2022

Cemre Çelikten Rukiye Mavuş Sevgi Kemeç Ümran Ünlü Ayça Ergün Hüseyin Deligöz

https://doi.org/10.17341/gazimmfd.881087

Öz

Gıda ve içecek sektöründe “sürdürülebilir üretim” ve “sıfır atık yaklaşımı” için geleneksel ayırma, saflaştırma ve derişiklendirme yöntemlerine alternatif olarak membran süreçlerinin uygulanması oldukça popüler ve gelişmekte olan bir konudur. Gıda ve içecek sektöründe uygulama çeşitliliğine bağlı olarak uygun membran süreçlerinin kullanımının yaygınlaşmasının başlıca sebepleri; (i) geleneksel yöntemlere göre işlem basamaklarını azaltarak süreci kısaltması, (ii) geleneksel yöntemde uygulanan yüksek sıcaklığa bağlı olarak gıda ve içeceklerin içerdikleri besin ve aroma bileşenlerindeki değişikliklerin minimize edilerek son ürün kalitesini arttırması, (iii) yüksek ayırma seçimliliği ve verimi, (iv) gıda içerisinde yer alan yararlı bileşenlerin zarar görmesini engelleyecek optimum koşullarda çalışma imkânı sunarak gıda güvenliğini sağlayan daha sağlıklı ve çevreci bir sistem olmasıdır. Basınç destekli mikrofiltrasyon (MF), ultrafiltrasyon (UF), nanofiltrasyon (NF) ve Ters Ozmoz (TO) membran süreçleri, geniş bir parçacık aralığında bileşenlerin etkin biçimde ayrılmasına ve dolayısıyla membran uygulamalarının gıda ve içecek sektöründe geniş bir uygulama alanı bulmasına imkan tanımaktadır. Ayrıca membran süreçleri geleneksel yöntemlere göre enerji tüketimi açısından daha ekonomiktirler. Bu derleme makalede, gıda ve içecek sektöründe yer alan alkolsüz (süt, meyve suyu, kahve vb.) ve alkollü (şarap ve bira) içeceklerde membran teknolojilerinin geleneksel yöntemlere göre sağladığı avantajlar, membran teknolojilerinin temel ilkeleri, kullanılan membran tipleri ve uygulama alanları ile endüstriyel ölçekte gerçek uygulama örnekleri hakkında detaylı bilgilere ve bu konuda yapılan çalışmalara yer verilmiştir.

Anahtar Kelimeler

gıda ve içecek endüstrisi, membranlar, membran prosesleri, ayırma, saflaştırma ve konsantrasyon

Destekleyen Kurum

Türkiye Bilimsel ve Teknolojik Araştırma Kurumu (TÜBİTAK)

Proje Numarası

3200785 ve 1180083

Teşekkür

Bu çalışma Türkiye Bilimsel ve Teknolojik Araştırma Kurumu (TÜBİTAK) Teknoloji ve Yenilik Destek Programları Başkanlığı’nın (TEYDEB) 3200785 ve 1180083 numaralı projeleri ile desteklenmiştir. Yazarlar, desteklerinden dolayı TÜBİTAK'a teşekkürlerini sunarlar.

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