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Ultrason İşleminin Farklı Gıda Prosesleri ile Kombine Kullanım Olanakları

Year 2025, Volume: 7 Issue: 1, 175 - 188, 30.04.2025

Yavuz Yüksel , Berre Çetin

Abstract

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.

Keywords

Ultrason Gıda teknolojisi Yeni gıda prosesleri

Ethical Statement

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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Possibilities of Combining Ultrasound Processing with Different Food Processes

Year 2025, Volume: 7 Issue: 1, 175 - 188, 30.04.2025

Yavuz Yüksel , Berre Çetin

Abstract

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.

Keywords

Ultrasound Food technology New food processes

References

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There are 67 citations in total.

Details

Primary Language Turkish
Subjects Food Technology
Journal Section Reviews
Authors

Yavuz Yüksel 0000-0001-7960-578X

Berre Çetin 0009-0000-6095-7750

Early Pub Date April 30, 2025
Publication Date April 30, 2025
Submission Date July 15, 2024
Acceptance Date November 6, 2024
Published in Issue Year 2025 Volume: 7 Issue: 1

Cite

APA Yüksel, Y., & Çetin, B. (2025). Ultrason İşleminin Farklı Gıda Prosesleri ile Kombine Kullanım Olanakları. Necmettin Erbakan Üniversitesi Fen Ve Mühendislik Bilimleri Dergisi, 7(1), 175-188.
AMA Yüksel Y, Çetin B. Ultrason İşleminin Farklı Gıda Prosesleri ile Kombine Kullanım Olanakları. NEJSE. April 2025;7(1):175-188.
Chicago Yüksel, Yavuz, and Berre Çetin. “Ultrason İşleminin Farklı Gıda Prosesleri Ile Kombine Kullanım Olanakları”. Necmettin Erbakan Üniversitesi Fen Ve Mühendislik Bilimleri Dergisi 7, no. 1 (April 2025): 175-88.
EndNote Yüksel Y, Çetin B (April 1, 2025) Ultrason İşleminin Farklı Gıda Prosesleri ile Kombine Kullanım Olanakları. Necmettin Erbakan Üniversitesi Fen ve Mühendislik Bilimleri Dergisi 7 1 175–188.
IEEE Y. Yüksel and B. Çetin, “Ultrason İşleminin Farklı Gıda Prosesleri ile Kombine Kullanım Olanakları”, NEJSE, vol. 7, no. 1, pp. 175–188, 2025.
ISNAD Yüksel, Yavuz - Çetin, Berre. “Ultrason İşleminin Farklı Gıda Prosesleri Ile Kombine Kullanım Olanakları”. Necmettin Erbakan Üniversitesi Fen ve Mühendislik Bilimleri Dergisi 7/1 (April 2025), 175-188.
JAMA Yüksel Y, Çetin B. Ultrason İşleminin Farklı Gıda Prosesleri ile Kombine Kullanım Olanakları. NEJSE. 2025;7:175–188.
MLA Yüksel, Yavuz and Berre Çetin. “Ultrason İşleminin Farklı Gıda Prosesleri Ile Kombine Kullanım Olanakları”. Necmettin Erbakan Üniversitesi Fen Ve Mühendislik Bilimleri Dergisi, vol. 7, no. 1, 2025, pp. 175-88.
Vancouver Yüksel Y, Çetin B. Ultrason İşleminin Farklı Gıda Prosesleri ile Kombine Kullanım Olanakları. NEJSE. 2025;7(1):175-88.
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