Yıl 2018, Cilt 43, Sayı 5, Sayfalar 765 - 775 2018-10-01

THE USE OF MICROWAVE TECHNOLOGY ON THE EXTRACTION OF MACRO AND MICRO COMPONENTS FROM PLANT TISSUES
MİKRODALGA TEKNOLOJİSİNİN BİTKİSEL DOKULARDAN MAKRO VE MİKRO BİLEŞENLERİN ÖZÜTLENMESİNDE KULLANIMI

Fatih Mehmet YILMAZ [1] , Pınar ÖZER [2] , Ahmet GÖRGÜÇ [3]

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Microwaves are the electromagnetic waves between the infrared and radio waves in the electromagnetic spectrum, and they have a wavelength of 1 mm – 1 m and a frequency of 300 MHz - 300 GHz. In microwave process, the polar water molecules in the food are polarized by the electric field, and the heat generated by the vibrations of the molecules increases the extraction efficiency. Microwave technology has advantages such as low cost, short process time and better preservation of nutritional components compared to many extraction techniques. There have been many studies related with the use of microwave technology on extracting protein, carbohydrate, essential oil and phenolic compounds from plant tissues, especially in the recent years. In this review, microwave technology and microwave-assisted extraction of different macro- and micro-components from plant materials are presented from the literature by considering latest studies.

Mikrodalgalar, elektromanyetik spektrumda kızılötesi ve radyo dalgaları arasında yer alan, dalga boyları 1 mm – 1 m ve frekansları 300 MHz ile 300 GHz arasında değişen elektromanyetik dalgalardır. Mikrodalga işleminde gıdanın içerisindeki polar su molekülleri, elektrik alan etkisi ile polarize olmakta ve moleküllerin titreşimi sonucu oluşan ısı, özütleme verimini de arttırmaktadır. Mikrodalga teknolojisi, birçok özütleme tekniğine göre maliyetinin düşük, proses süresinin kısa olması ve besinsel bileşenlerin daha iyi korunması gibi avantajlara sahiptir. Mikrodalga teknolojisinin bitkisel dokulardan protein, karbonhidrat, uçucu yağ ve fenolik gibi maddeleri özütlemede kullanımı ile ilgili özellikle son yıllarda yapılan çok sayıda çalışma bulunmaktadır. Bu derleme kapsamında, mikrodalga teknolojisi, bitkisel materyallerden farklı makro ve mikro bileşenlerin mikrodalga destekli özütlenmesi ile ilgili güncel çalışmalara da değinilerek literatür çalışmalarına yer verilmiştir.

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Yayımlanma Tarihi 2018
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Yazar: Fatih Mehmet YILMAZ (Sorumlu Yazar)
Kurum: ADNAN MENDERES ÜNİVERSİTESİ, MÜHENDİSLİK FAKÜLTESİ
Ülke: Turkey


Yazar: Pınar ÖZER
Kurum: ADNAN MENDERES ÜNİVERSİTESİ, MÜHENDİSLİK FAKÜLTESİ

Yazar: Ahmet GÖRGÜÇ
Kurum: ADNAN MENDERES ÜNİVERSİTESİ, MÜHENDİSLİK FAKÜLTESİ

Bibtex @derleme { gida432322, journal = {GIDA / THE JOURNAL OF FOOD}, issn = {1300-3070}, eissn = {1309-6273}, address = {Gıda Teknolojisi Derneği}, year = {2018}, volume = {43}, pages = {765 - 775}, doi = {10.15237/gida.GD18060}, title = {MİKRODALGA TEKNOLOJİSİNİN BİTKİSEL DOKULARDAN MAKRO VE MİKRO BİLEŞENLERİN ÖZÜTLENMESİNDE KULLANIMI}, key = {cite}, author = {ÖZER, Pınar and YILMAZ, Fatih Mehmet and GÖRGÜÇ, Ahmet} }
APA YILMAZ, F , ÖZER, P , GÖRGÜÇ, A . (2018). MİKRODALGA TEKNOLOJİSİNİN BİTKİSEL DOKULARDAN MAKRO VE MİKRO BİLEŞENLERİN ÖZÜTLENMESİNDE KULLANIMI. GIDA / THE JOURNAL OF FOOD, 43 (5), 765-775. DOI: 10.15237/gida.GD18060
MLA YILMAZ, F , ÖZER, P , GÖRGÜÇ, A . "MİKRODALGA TEKNOLOJİSİNİN BİTKİSEL DOKULARDAN MAKRO VE MİKRO BİLEŞENLERİN ÖZÜTLENMESİNDE KULLANIMI". GIDA / THE JOURNAL OF FOOD 43 (2018): 765-775 <http://dergipark.gov.tr/gida/issue/39146/432322>
Chicago YILMAZ, F , ÖZER, P , GÖRGÜÇ, A . "MİKRODALGA TEKNOLOJİSİNİN BİTKİSEL DOKULARDAN MAKRO VE MİKRO BİLEŞENLERİN ÖZÜTLENMESİNDE KULLANIMI". GIDA / THE JOURNAL OF FOOD 43 (2018): 765-775
RIS TY - JOUR T1 - MİKRODALGA TEKNOLOJİSİNİN BİTKİSEL DOKULARDAN MAKRO VE MİKRO BİLEŞENLERİN ÖZÜTLENMESİNDE KULLANIMI AU - Fatih Mehmet YILMAZ , Pınar ÖZER , Ahmet GÖRGÜÇ Y1 - 2018 PY - 2018 N1 - doi: 10.15237/gida.GD18060 DO - 10.15237/gida.GD18060 T2 - GIDA / THE JOURNAL OF FOOD JF - Journal JO - JOR SP - 765 EP - 775 VL - 43 IS - 5 SN - 1300-3070-1309-6273 M3 - doi: 10.15237/gida.GD18060 UR - http://dx.doi.org/10.15237/gida.GD18060 Y2 - 2018 ER -
EndNote %0 GIDA / THE JOURNAL OF FOOD MİKRODALGA TEKNOLOJİSİNİN BİTKİSEL DOKULARDAN MAKRO VE MİKRO BİLEŞENLERİN ÖZÜTLENMESİNDE KULLANIMI %A Fatih Mehmet YILMAZ , Pınar ÖZER , Ahmet GÖRGÜÇ %T MİKRODALGA TEKNOLOJİSİNİN BİTKİSEL DOKULARDAN MAKRO VE MİKRO BİLEŞENLERİN ÖZÜTLENMESİNDE KULLANIMI %D 2018 %J GIDA / THE JOURNAL OF FOOD %P 1300-3070-1309-6273 %V 43 %N 5 %R doi: 10.15237/gida.GD18060 %U 10.15237/gida.GD18060
ISNAD YILMAZ, Fatih Mehmet , ÖZER, Pınar , GÖRGÜÇ, Ahmet . "MİKRODALGA TEKNOLOJİSİNİN BİTKİSEL DOKULARDAN MAKRO VE MİKRO BİLEŞENLERİN ÖZÜTLENMESİNDE KULLANIMI". GIDA / THE JOURNAL OF FOOD 43 / 5 (Ekim 2018): 765-775. http://dx.doi.org/10.15237/gida.GD18060