ULTRASON UYGULAMASININ SÜT ÜRÜNLERİNDE HOMOJENİZASYON, JEL YAPISI, VİSKOZİTE VE SU TUTMA KAPASİTESİ ÜZERİNE ETKİSİ

Year 2017, Volume: 42 Issue: 6, 743 - 753, 15.12.2017

Vildan Akdeniz , Ayşe Sibel Akalın

Abstract

Süt endüstrisinde son yıllarda geleneksel ısıl işlem
yerine besin öğelerine daha az zarar veren ve daha uzun raf ömrü sağlayan
teknolojilere artan bir ilgi ve tüketici talebi olduğu görülmektedir. Ultrason
bu yenilikçi teknolojilerden biridir. Ultrason uygulamaları nispeten ucuz,
basit, hızlı, toksik olmayan, çevre dostu ve enerji tasarrufu sağlayan bir
proses olduğundan gıda endüstrisinde gelişmekte olan bir teknolojidir. Süt
endüstrisinde ultrason uygulamaları yüksek ısıl işlem ile karşılaştırıldığında,
homojenizasyon veriminin arttırılması, jel kuvveti ve sıkılığının
iyileştirilmesi, viskozite ve su tutma kapasitesinin arttırılması gibi önemli
avantajlara sahiptir. Bu çalışmada, ultrasonun temel prensipleri ile süt
ürünlerinde homojenizasyon, jel yapısı, viskozite ve su tutma kapasitesi
üzerine ultrasonun etkilerini ele alan ve araştırma bulgularını da içeren
çalışmalar derlenmiştir. 

Keywords

Ultrason, süt ürünleri, homojenizasyon, viskozite, su tutma kapasitesi, jel yapısı

EFFECTS OF ULTRASOUND APPLICATION ON HOMOGENIZATION, GEL STRUCTURE, VISCOSITY AND WATER HOLDING CAPACITY IN DAIRY PRODUCTS

Abstract

In dairy technology, there is an
increased significance and consumer demand for technologies which give least
damage to the nutritional ingredients and provide longer shelf life instead of
traditional heat treatment in recent years. Ultrasound is one of these
innovative technologies. Ultrasound applications have becoming an emerging
technology in food industry as they are relatively cheap, simple, fast,
non-toxic, environment friendly and energy saving processes. In dairy industry,
ultrasound applications have important advantages compared to high temperature
heat treatment such as increasing homogenization efficiency, viscosity and
water holding capacity and improving gel strength and firmness. In this study,
the basic principles of ultrasound and the studies including research findings
on the effects of ultrasound on homogenization, gel structure, viscosity and
water holding capacity of dairy products were reviewed.

Keywords

Ultrasound, dairy products, homogenization, viscosity, water holding capacity, gel structure

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