Ultrases işleminin enzim modifiye peyniri üretiminde uygulanması ve üretim optimizasyonu
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Tarih
2022
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Adana Alparslan Türkeş Bilim Ve Teknoloji Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Gıda endüstrisinde mikroorganizma ve enzim inaktivasyonu amacıyla yaygın şekilde kullanılan ısıl işlemler, kimi olumsuz değişimlere neden olabildikleri için ısıl olmayan alternatif teknolojilere eğilim artmıştır. Bu kapsamda farklı kullanım alanlarına sahip olması ve endüstriyel uygulamalara uygunluğu açısından ultrases teknolojisi özel olarak öne çıkmaktadır. Ultrases uygulamasının yaratmış olduğu kavitasyon sonucu açığa çıkan enerji ve kuvvetlerin, süt bileşenleri üzerine olan çeşitli etkileri süt ve süt ürünlerinde verim artışı ve süt proteinlerinin fonksiyonel özelliklerinde iyileşmeler sağlamaktadır. Ultrasesin, düşük frekans-yüksek enerjili uygulaması kapsamında kontrollü şartlar oluşturulduğu zaman, protein ve enzim üzerinde yaratmış olduğu çeşitli mekanizmalar doğrultusunda, aktivasyon enerjisinin azaldığı bildirilmektedir. Böylelikle ultrases teknolojisi, uygulama koşullarına (güç, frekans, işlem süresi) bağlı olarak açığa çıkan kavitasyon mekanizmasının etkisiyle gıda endüstrisinde, ısıl işlemlere göre pek çok avantaj sağlamış ve kullanım alanı bulmaya başlamıştır. Özellikle uygulanan koşullar çerçevesinde oluşturmuş olduğu serbest radikal düzeyi düşük frekans-yüksek enerjili uygulamalarda minimum seviyededir. Bununla beraber, enzim inaktivasyonunun tersine kimi ultrases uygulamalarında enzim aktivasyonu sağlanabilmiş ve bu açıdan diğer pek çok işlemden ayrı ve özgün bir uygulamaya alan açılmıştır. Bu doğrultuda, ultrases teknolojisinin bu etkisinin enzim modifiye peynirlerinin (EMP) üretiminde etkin bir rol oynayabileceği düşünülmüş ve tez çalışmasında ultrases ön işlemi uygulaması ile daha kısa üretim süresinde benzer kalite özelliklerine sahip EMP üretimi denenmiştir. Çalışmada ultrases gücü, işlem süresi ve proteoliz süresi işlem değişkenleri olarak alınmış ve 30-110 W güç aralığı, 5-30 dk ultrases işlem süresi aralığı ve 2-12 proteoliz süresi aralığı koşullarında üretimler gerçekleştirilmiştir. Üretim sürecinde OUİ, OYİ, SAİ ve titrasyon asitliği yanıtları dikkate alınarak yanıt yüzey yöntemi ile optimizasyon yapılmış ve US gücü 46,28 W, US ön işlem süresi 9,8 dk ve proteoliz süresi 10,49 saat olarak optimum koşullar belirlenmiştir. Aynı zamanda, ek olarak yapılan kimi üretim çalışmaları ile işlem koşullarının etkisi tez kapsamında tartışılmış ve son ürünün karakterizasyonu yapılmıştır. Çalışmalar sonucunda EMP özelliklerinde US süresinin belirli bir etkisi olduğu fakat proteoliz süresinin daha baskın bir etkiye sahip olduğu saptanmıştır. US gücünün ise etkili olmadığı görülmüştür. Sonuç olarak, kontrol EMP örneklerine yakın özelliklerdeki örneklerin ultrases ön işleminin desteğiyle 1,5 saat daha kısa bir sürede elde edilebileceği belirlenmiş ve US işleminin enzim aktivasyonunu hızlandırabileceği tespit edilmiştir
Since heat treatments, which are widely used in the food industry for the inactivation of microorganisms and enzymes, can cause some negative changes, the tendency to alternative non-thermal technologies has increased. In this context, ultrasound technology stands out especially in terms of having different usage areas and suitability for industrial applications. There are various effects of the energy and forces occurred as a result of cavitation created by the ultrasound application on milk components may provide an increase in the yield and functionality of dairy products. It is reported that the activation energy decreases for proteins and enzymes as a result of the mechanisms created by low-frequency-high-energy applications of ultrasound at controlled conditions. Thus, with the effect of the cavitation mechanism that emerges depending on the application conditions (power, frequency, processing time), ultrasound technology has provided many advantages over heat treatments in the food industry and has started to find usage areas. In particular, the free radical level formed within the framework of the applied conditions is at a minimum level in low-frequency-high-energy applications. However, unlike enzyme inactivation, enzyme activation was achieved in some ultrasound applications, and in this respect, a separate and unique application area was opened from many other processes. In this direction, it was thought that this effect of ultrasound technology could play an active role in the production of enzyme modified cheeses (EMC). In this study, the production of EMC with similar quality characteristics in a shorter production time was tried with the application of ultrasound pretreatment. In the study, ultrasound power, ultrasound treatment time and proteolysis time were taken as process variables and productions were carried out in the range of 30-110 W for ultrasound power, 5-30 min for ultrasound treatment time and 2-12 for proteolysis time. The response surface method was used in the optimization of production process by taking into account the proteolytic ripening indexes (REI, RDI, and FAAI) and titration acidity as responses. The optimum conditions were determined as ultrasound power 46.28 W, ultrasound pretreatment time 9.8 minutes and proteolysis time 10.49 hours. At the same time, some additional production studies and the effect of process conditions were discussed within the scope of the thesis and the final product was characterized. As a result of the studies, it was determined that the US processing had a significant effects on the EMC properties, but the proteolysis time dominated. US power had no significant effects on EMC properties. It was determined that samples with properties close to the control EMC samples could be obtained in 1.5 hours of shorter time with the ultrasound pretreatment.and US treatment could accelerate enzymatic reactions.
Since heat treatments, which are widely used in the food industry for the inactivation of microorganisms and enzymes, can cause some negative changes, the tendency to alternative non-thermal technologies has increased. In this context, ultrasound technology stands out especially in terms of having different usage areas and suitability for industrial applications. There are various effects of the energy and forces occurred as a result of cavitation created by the ultrasound application on milk components may provide an increase in the yield and functionality of dairy products. It is reported that the activation energy decreases for proteins and enzymes as a result of the mechanisms created by low-frequency-high-energy applications of ultrasound at controlled conditions. Thus, with the effect of the cavitation mechanism that emerges depending on the application conditions (power, frequency, processing time), ultrasound technology has provided many advantages over heat treatments in the food industry and has started to find usage areas. In particular, the free radical level formed within the framework of the applied conditions is at a minimum level in low-frequency-high-energy applications. However, unlike enzyme inactivation, enzyme activation was achieved in some ultrasound applications, and in this respect, a separate and unique application area was opened from many other processes. In this direction, it was thought that this effect of ultrasound technology could play an active role in the production of enzyme modified cheeses (EMC). In this study, the production of EMC with similar quality characteristics in a shorter production time was tried with the application of ultrasound pretreatment. In the study, ultrasound power, ultrasound treatment time and proteolysis time were taken as process variables and productions were carried out in the range of 30-110 W for ultrasound power, 5-30 min for ultrasound treatment time and 2-12 for proteolysis time. The response surface method was used in the optimization of production process by taking into account the proteolytic ripening indexes (REI, RDI, and FAAI) and titration acidity as responses. The optimum conditions were determined as ultrasound power 46.28 W, ultrasound pretreatment time 9.8 minutes and proteolysis time 10.49 hours. At the same time, some additional production studies and the effect of process conditions were discussed within the scope of the thesis and the final product was characterized. As a result of the studies, it was determined that the US processing had a significant effects on the EMC properties, but the proteolysis time dominated. US power had no significant effects on EMC properties. It was determined that samples with properties close to the control EMC samples could be obtained in 1.5 hours of shorter time with the ultrasound pretreatment.and US treatment could accelerate enzymatic reactions.
Açıklama
Fen Bilimleri Enstitüsü, Gıda Mühendisliği Ana Bilim Dalı, Gıda Mühendisliği Bilim Dalı
Anahtar Kelimeler
Gıda Mühendisliği, Food Engineering
