Ultrason İşleminin Farklı Gıda Prosesleri ile Kombine Kullanım Olanakları

Yavuz Yüksel; Berre Çetin

EN TR

Possibilities of Combining Ultrasound Processing with Different Food Processes

Öz

The food industry has a growing demand for fresh, reliable, long-shelf-life, high-quality, and preservative-free food. In response to this, heat treatment applications have become widespread as a consequence of recent advances in technology. Traditional heat treatment methods, however, may result in compound losses in the product as well as a decline in yield, freshness, and texture. It can also cause color and taste loss in foods that are sensitive to heat. New non-thermal technologies are a good alternative to eliminate these problems and obtain quality products with good features. Thanks to this new technology, which includes applications such as high pressure, pulsed electric fields, magnetic field and ultrasound, the consumer's expectations are met by obtaining an environmentally friendly, green, high quality, cost-effective product. Among these applications, ultrasound is a type of acoustic energy that is not considered a pollutant. At the same time, it is anticipated that the ultrasound technique will be used in processing areas in different food technologies in the coming years. In this study, ultrasound applications in the food industry and their combined use with traditional or emerging technologies were tried to be examined.

Anahtar Kelimeler

Ultrasound, Food technology, New food processes

Ultrason İşleminin Farklı Gıda Prosesleri ile Kombine Kullanım Olanakları

Öz

Gıda endüstrisinde günümüzde taze, uzun raf ömrüne sahip, koruyucu katkılar içermeyen, güvenilir, kaliteli gıdaya olan talepte bir artış söz konusudur. Bu sebeple, son yıllarda gelişen teknolojiyle birlikte ısıl işlem uygulamaları yaygınlaşmıştır. Bununla birlikte, geleneksel ısıl işlem uygulamaları üründe bileşik kayıplarına, tazelik, tekstür ve verimin azalmasına sebep olabilmektedir. Aynı zamanda ısıya duyarlı olan gıdalarda renk ve tat kayıplarına da sebep olabilmektedir. Bu sorunları ortadan kaldırmak ve kaliteli, iyi özelliklere sahip ürün elde edebilmek için yeni ısıl olmayan teknolojiler iyi bir alternatif olmaktadır. Yüksek basınç, darbeli elektrik alanları, manyetik alan ve ultrason gibi uygulamaları içeren bu yeni teknoloji sayesinde çevre dostu, yeşil, kaliteli, uygun maliyetli bir ürün elde ederek, tüketicinin beklentisinin karşılanmasını sağlanmaktadır. Bu uygulamalar arasından ultrason, kirletici olarak kabul edilmeyen bir akustik enerji türüdür. Aynı zamanda ultrason tekniğinin önümüzdeki yıllarda farklı gıda teknolojilerinde işleme alanlarında da kullanılabileceği öngörülmektedir. Bu çalışmada gıda endüstrisinde ultrason uygulamalarının geleneksel ve yeni teknolojilerle kombine kullanımları derlenmiştir.

Anahtar Kelimeler

Ultrason, Gıda teknolojisi, Yeni gıda prosesleri

Etik Beyan

Bu çalışmanın, özgün bir çalışma olduğunu; çalışmanın hazırlık, veri toplama, analiz ve bilgilerin sunumu olmak üzere tüm aşamalarından bilimsel etik ilke ve kurallarına uygun davrandığımı; bu çalışma kapsamında elde edilmeyen tüm veri ve bilgiler için kaynak gösterdiğimi ve bu kaynaklara kaynakçada yer verdiğimi; kullanılan verilerde herhangi bir değişiklik yapmadığımı, çalışmanın Committee on Publication Ethics (COPE)' in tüm şartlarını ve koşullarını kabul ederek etik görev ve sorumluluklara riayet ettiğimi beyan ederim. Herhangi bir zamanda, çalışmayla ilgili yaptığım bu beyana aykırı bir durumun saptanması durumunda, ortaya çıkacak tüm ahlaki ve hukuki sonuçlara razı olduğumu bildiririm.

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Ayrıntılar

Birincil Dil

Türkçe

Konular

Gıda Teknolojileri

Bölüm

Derleme

Yazarlar

Yavuz Yüksel ^*
0000-0001-7960-578X
Türkiye

Berre Çetin
0009-0000-6095-7750
Türkiye

Erken Görünüm Tarihi

30 Nisan 2025

Yayımlanma Tarihi

30 Nisan 2025

Gönderilme Tarihi

15 Temmuz 2024

Kabul Tarihi

6 Kasım 2024

Yayımlandığı Sayı

Yıl 2025 Cilt: 7 Sayı: 1

IZ

https://izlik.org/JA76FZ46LR

APA

Yüksel, Y., & Çetin, B. (2025). Ultrason İşleminin Farklı Gıda Prosesleri ile Kombine Kullanım Olanakları. Necmettin Erbakan University Journal of Science and Engineering, 7(1), 175-188. https://izlik.org/JA76FZ46LR

AMA

1.Yüksel Y, Çetin B. Ultrason İşleminin Farklı Gıda Prosesleri ile Kombine Kullanım Olanakları. NEU Fen Muh Bil Der. 2025;7(1):175-188. https://izlik.org/JA76FZ46LR

Chicago

Yüksel, Yavuz, ve Berre Çetin. 2025. “Ultrason İşleminin Farklı Gıda Prosesleri ile Kombine Kullanım Olanakları”. Necmettin Erbakan University Journal of Science and Engineering 7 (1): 175-88. https://izlik.org/JA76FZ46LR.

EndNote

Yüksel Y, Çetin B (01 Nisan 2025) Ultrason İşleminin Farklı Gıda Prosesleri ile Kombine Kullanım Olanakları. Necmettin Erbakan University Journal of Science and Engineering 7 1 175–188.

IEEE

[1]Y. Yüksel ve B. Çetin, “Ultrason İşleminin Farklı Gıda Prosesleri ile Kombine Kullanım Olanakları”, NEU Fen Muh Bil Der, c. 7, sy 1, ss. 175–188, Nis. 2025, [çevrimiçi]. Erişim adresi: https://izlik.org/JA76FZ46LR

ISNAD

Yüksel, Yavuz - Çetin, Berre. “Ultrason İşleminin Farklı Gıda Prosesleri ile Kombine Kullanım Olanakları”. Necmettin Erbakan University Journal of Science and Engineering 7/1 (01 Nisan 2025): 175-188. https://izlik.org/JA76FZ46LR.

JAMA

1.Yüksel Y, Çetin B. Ultrason İşleminin Farklı Gıda Prosesleri ile Kombine Kullanım Olanakları. NEU Fen Muh Bil Der. 2025;7:175–188.

MLA

Yüksel, Yavuz, ve Berre Çetin. “Ultrason İşleminin Farklı Gıda Prosesleri ile Kombine Kullanım Olanakları”. Necmettin Erbakan University Journal of Science and Engineering, c. 7, sy 1, Nisan 2025, ss. 175-88, https://izlik.org/JA76FZ46LR.

Vancouver

1.Yavuz Yüksel, Berre Çetin. Ultrason İşleminin Farklı Gıda Prosesleri ile Kombine Kullanım Olanakları. NEU Fen Muh Bil Der [Internet]. 01 Nisan 2025;7(1):175-88. Erişim adresi: https://izlik.org/JA76FZ46LR

Possibilities of Combining Ultrasound Processing with Different Food Processes

Öz

Anahtar Kelimeler

Ultrason İşleminin Farklı Gıda Prosesleri ile Kombine Kullanım Olanakları

Öz

Anahtar Kelimeler

Etik Beyan

Kaynakça

Ayrıntılar

Birincil Dil

Konular

Bölüm

Yazarlar

Erken Görünüm Tarihi

Yayımlanma Tarihi

Gönderilme Tarihi

Kabul Tarihi

Yayımlandığı Sayı

IZ

Kaynak Göster