Molecular Mobility: A New Approach to Food Preservation and Processing (Turkish with English Abstract)

Year 2014, , 307 - 313, 01.10.2014

  Ece Çağdaş Atıf Can Seydim

https://doi.org/10.15237/gida.GD13081

Abstract

Although, water activity was used for determining food stability in 1950’s, it has some limitations. In order to overcome these limitations, glass transition concept was proposed. However, it was shown that this concept was also not enough to determine the stability for every food and storage conditions, as well. In some researches, combination of water activity and glass transition concepts were suggested. These concepts appear such graphs of glass transition and water content as a function of water activity and/or macro and micro regions in the state diagrams. In addition to these approaches, critical temperature concept was developed to determine the hurdle strategies, food quality, water content and stability. In this review, water activity concept, glass transition concept and combination of these concepts with how to use molecular mobility concept, which is a new approach to determine food stability, were explained.

Keywords

Water activity, glass transition, molecular mobility

Moleküler Hareketlilik: Gıdaların Muhafazası ve İşlemesinde Yeni Bir Yaklaşım

Abstract

Su aktivitesi kavramı, 1950’lerde gıdaların dayanıklılığının belirlenmesinde kullanılmış olsa da bazı kısıtlamalara sahiptir. Bu kısıtlamaların üstesinden gelebilmek amacıyla camsı geçiş kavramı önerilmiştir. Ancak günümüzde bu kavramın da tüm gıda ürünleri ve depolama koşullarında dayanıklılığın belirlenmesi için yeterli olmadığı belirtilmektedir. Yapılan araştırmalarda su aktivitesi ve camsı geçiş kavramını birlikte kullanarak bazı yaklaşımlar önerilmekte ve bu yaklaşımlar, camsı geçiş koşulları ile su miktarının su aktivitesinin bir fonksiyonu olarak çizildiği grafikler ve durum diyagramlarındaki makro ve mikro bölgelerden oluşan grafikler olarak karşımıza çıkmaktadır. Bu yaklaşımlara ek olarak; kullanılan engel teknolojilerini, gıdanın kalitesini etkileyen su miktarını ve dayanıklılığı tanımlamak için kritik sıcaklık terimi geliştirilmiş ve su hareketliliği kavramı ortaya atılmıştır. Bu özet çalışmasında su aktivitesi kavramı, camsı geçiş kavramı ve bunların birlikte kullanımı ile günümüzde yeni tanımlanan moleküler hareketlilik kavramının gıdaların dayanıklılığını tanımlamada nasıl kullanıldığı konuları üzerinde durulmuştur.

Keywords

Su aktivitesi, Camsı geçiş, Moleküler hareketlilik

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