Ultrases Uygulamasının Süt Bileşenleri Üzerine Etkisi

Year 2023, , 40 - 58, 30.06.2023

Onur Güneşer , Sanem Erdoğan

https://doi.org/10.47137/usufedbid.1209666

Abstract

Günümüzde tüketicilerin katkı maddesi ve koruyucu içermeyen, doğal tat ve aromaya sahip, besinsel değeri yüksek gıda ürünlerini tercih etmesi; yenilikçi/ısıl olmayan gıda işleme proseslerinin geliştirilmesini sağlamıştır. Bu kapsamda, sıvı gıdaların işlenmesinde özellikle ultrases ön plana çıkmaktadır. Ultrases insan kulağının duyduğu 16 kHz ile 20 kHz düzeyinden daha yüksek frekansa sahip ses dalgaları tarafından oluşturulan bir enerji türüdür. Yüksek frekanslı ultrases analitik ölçüm tekniği olarak gıdaların çeşitli fizikokimyasal özelliklerin ölçülmesinde kullanılırken, düşük frekanslı ultrases gıdaların fiziksel ve kimyasal özelliklerini değiştirmek amacıyla uygulanmaktadır. Ultrases saf inorganik sistemlere uygulandığında oluşan serbest radikallerin okside olması veya indirgenmesi meydana gelmektedir. Ancak, gıda gibi kompleks bir sisteme ultrases uygulanması kimyasal reaksiyonların çok çeşitli olmasına neden olmaktadır. Nitekim, süt ve süt ürünlerinde 20-25 kHz düzeyinde ultrases uygulaması çeşitli fiziksel değişimler meydana getirirken 2 MHz’ e kadar yüksek frekans ultrases uygulaması güçlü kimyasal reaksiyonlara sebep olmaktadır. Bu derlemenin amacı ultrases uygulamasının süt bileşenleri üzerine etkilerini fikizel ve kimyasal kimyasal değişimler açısından detaylı bir şekilde ortaya konmasıdır.

Keywords

Süt, Yenilikçi Gıda İşleme Teknolojileri, Ultrases, Parçalanma, Oksidasyon, Milk, Emerging Food Processing Technologies, Ultrasound, Degredation, Oxidation

Supporting Institution

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Project Number

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Thanks

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The Effect of Ultrasound Treatment on Milk's Components

Abstract

Nowadays, consumer preferences for food products that do not contain additives and preservatives, have a natural taste and aroma, and have high nutritional value led to the development of innovative/non-thermal food processing processes. In this regard, ultrasound technology comes to the forefront for processing of liquid foods. Ultrasound is a type of energy that is created by sound waves at the frequency range above that of human hearing from 20 Hz to 1 GHz. A high frequency ultrasound is used as an analytical measurement technique to measure various physicochemical properties of foods, while a low frequency ultrasound is applied to change the physical and chemical properties of foods. When ultrasound is applied in pure inorganic system, the oxidation and reduction of free redicals is occured. However, the application of ultrasound for a complex system like as foods leads to a wide variety of chemical reactions. Indeed, the application ultrasound with the frequency of 20-25 kHz creates a various phyiscal changes in mik and dairy products, while strong chemical reaction is caused by a high intensity ultrasound up to 2MHz. The aim of this review is to reveal the effect of ultrasound treatment on milk components regarding phyisical and chemical changes in detail.

Keywords

Milk, Emerging Food Processing Technologies, Ultrasound, Degredation, Oxidation

Project Number

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