Gıda Analizlerinde Hasarsız Akustik Yöntemlerin Kullanımı

Yıl 2021, Cilt: 6 Sayı: 1, 64 - 79, 30.04.2021

Eylem Odabaş Hülya Çakmak

https://doi.org/10.46578/humder.812184

Öz

Gıda ürünlerin kalitesinin değerlendirilmesinde hasar veren gıda analiz yöntemlerine alternatif olarak geliştirilen ve hasar vermeyen spektroskopik ve kromatografik tekniklerin yanı sıra, mekanik yöntemlerin kullanımının son yıllarda arttığı görülmektedir. Bu teknikler arasında yer alan akustik ve ultrasonik tekniklerin özellikle büyük hacimli gıdaların kalitesinin değerlendirilmesinde kullanımı ile analiz sırasında örneklerin kaybının engellenebileceği ve bu şekilde ekonomik bir kazanç sağlanacağı öngörülmektedir. Akustik teknikler, büyüklük, hacim, şekil ve doku fark etmeksizin birçok gıdanın sertlik, iç kusur, olgunluğunun belirlenmesinde ve gıdaların seçilen kalite özelliklerine göre sınıflandırılmasında başarıyla kullanılabilmektedir. Bu derleme çalışmasında ağırlıklı olarak meyve ve sebzelerin kalitesinin incelenmesinde kullanılan akustik teknikler, lazer Doppler titreşim ve ultrasonik yöntemler incelenmiş olup, farklı gıda gruplarında bu tekniklerin kullanımıyla elde edilen sonuçlar detaylı olarak kıyaslanmıştır.

Anahtar Kelimeler

Hasarsız yöntem, akustik, lazer Doppler, ultrason

Using of Non-destructive Acoustic Methods in Food Analyses

Öz

In recent years, the use of non-destructive food analysis methods such as; spectroscopic, chromatographic techniques and mechanical methods which are developed as an alternative to the classical destructive analysis techniques for evaluation of the quality of food products has increased. By employing acoustic and ultrasonic techniques, the loss of food samples during application of the analysis can be prevented, especially the quality determination of large-volume foods, and thus possible economic gain will be achieved due to the food loss. Acoustic techniques, regardless of the size, volume, shape and texture of food can be successfully used in determining the firmness, internal defects and maturity of many foods and for classification of these foods according to the selected quality parameters. In this review, the acoustic techniques, laser Doppler vibrometry and ultrasonic methods, which are used to evaluate mostly the quality of fruits and vegetables were discussed, and the results of different food groups obtained from these techniques were compared in detail.

Anahtar Kelimeler

Non-destructive method, acoustic, laser Doppler, ultrasound

Kaynakça

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