Use of Ultrasound on Foods and Enzyme Inactivation (Turkish with English Abstract)

Yıl 2011, Cilt: 36 Sayı: 4, 225 - 232, 01.08.2011

 songül Şahin Ercan Çiğdem Soysal

Öz

 In recent years, researches have concentrated on nonthermal food preservation techniques because of the unwanted quality changes of foods exposed to high temperature during traditional thermal treatments. In the last decade studies have been performed on the use of ultrasound for food preservation with traditional methods or as an alternative to traditional methods. This method attracts scientists because it can reduce processing time and energy and prolongs shelf life of foods. In this method energy, that is extracted from sonic waves at 20 kHz or above is used. Inactivation process of ultrasound is generally expressed by cavitation mechanism. When ultrasound is used with heat and/or pressure, it generates a synergistic effect on the inactivation of enzymes and microorganisms found in foods. In this study, an information about inactivation mechanism of ultrasound and its application on foods and enzyme inactivation was given. 

Anahtar Kelimeler

Ultrasound, food, inactivation, enzyme

Ultrasonun Gıdalarda ve Enzimlerin İnaktivasyonunda Kullanılması

Öz

Geleneksel ısıl işlem uygulamaları sırasında gıdanın maruz kaldığı sıcaklığın istenmeyen kalite değişimlerine yol açması nedeniyle son yıllarda araştırmalar ısısal olmayan gıda koruma yöntemleri üzerine yoğunlaşmıştır. Son on yıldır ultrasonun gıda muhafazasında geleneksel yöntemlerle birlikte veya tamamen geleneksel yöntemlere alternatif olarak kullanılması konusunda çalışmalar yapılmaktadır. Bu metot işlem süresini ve enerjiyi azaltıp gıdaların raf ömrünü uzattığı için bilim adamlarının dikkatini çekmektedir. Bu metotta 20 kHz veya daha yüksek sonik dalgaların açığa çıkardığı enerji kullanılır. Ultrasonun etkisizleştirme işlemi genellikle kavitasyon mekanizması ile açıklanmıştır. Ultrason ısı ve/veya basınçla birlikte kullanıldığında gıdada bulunan mikroorganizmaların ve enzimlerin inaktivasyonunda sinerjistik etki oluşturmaktadır. Bu çalışmada ultrasonun inaktivasyon mekanizması ile gıdalarda ve enzimlerin inaktivasyonunda kullanımı hakkında bilgi verilmektedir.

Anahtar Kelimeler

Ultrason, gıda, inaktivasyon, enzim

Kaynakça

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