Ham bitkisel yağların rafinasyonunda ultrases uygulamaları

Yıl 2020, Cilt: 26 Sayı: 7, 1239 - 1244, 07.12.2020

Özgür Devrim Ablay Onur Ozdikicierler Aytaç Saygın Gümüşkesen

Öz

Bitkisel kaynaklı tohum ve meyvelerden elde edilen ham yağların rafinasyonu, yağın yapısındaki istenmeyen bileşenlerin uzaklaştırılması ya da miktarlarının kabul edilebilir düzeye düşürülebilmesi amacıyla uygulanmaktadır. Rafinasyon işlemi sırasında istenmeyen maddeler yağdan uzaklaştırılırken ya da miktarları kabul edilebilir düzeye düşürülürken; yağda bulunan biyoaktif özellikteki bileşenler (tokoferoller, fenolik maddeler, steroller, skualen vb.) nitel ve nicel olarak kayba uğramakta, konjugasyon ve trans izomerizasyon reaksiyonları meydana gelmekte, bir proses bulaşanı olan 3-MCPD oluşabilmektedir. Rafinasyon kademelerindeki biyoaktif madde kaybını azaltmak ve/veya istenmeyen bileşiklerin oluşmasını engellemek için sistem içi, yenilikçi, teknik çözümlerin geliştirilmesi gerekmektedir. Bu amaçla; daha düşük sıcaklıkta gerçekleştirilebilen, işlem süresinin kısaltıldığı, daha az kimyasal madde kullanılan, ultrases destekli rafinasyon gibi yenilikçi ve kimyasal reaksiyonları hızlandırıcı etkisi olduğu bilinen tekniklerin uygulandığı rafinasyon akışlarının geliştirilmesi gerekmektedir. Bu derlemede; ultrases destekli degumming, asitlik giderme ve renk açma konusunda yapılan bilimsel çalışmalar detaylı olarak ele alınarak özetlenmiştir.

Anahtar Kelimeler

Rafinasyon, Degumming, Asitlik giderme, Renk açma, Ultrases, Ham bitkisel yağ

Kaynakça

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