Vakumlu Emdirim (İmpregnasyon) Teknolojisinin Fonksiyonel Meyve ve Sebze Ürünlerinin Geliştirilmesinde Kullanımı

Fatih Mehmet Yılmaz; Seda Ersus Bilek

doi:10.24323/akademik-gida.333673

Derleme

The Use of Vacuum Impregnation Technology for Development of Functional Fruit and Vegetable Products

Yıl 2017, Cilt: 15 Sayı: 2, 163 - 171, 11.08.2017

Fatih Mehmet Yılmaz Seda Ersus Bilek

https://doi.org/10.24323/akademik-gida.333673

Cited By: 3

Öz

Vacuum impregnation is a unit operation where a mass transfer occurs
between a liquid phase and a capillary of foods with a porous structure, like
fruits and vegetables. In vacuum impregnation, a couple of processes take place
explained by ‘hydrodynamic mechanism’ and ‘deformation-relaxation phenomena’
and during the processes, gas outlet from capillaries and liquid inlet from
impregnation solution to capillaries are observed by swelling or shrinking of
capillaries due to a pressure difference. Vacuum impregnation, however, previously
developed to fasten the osmotic dehydration process, has become a popular
method to enrich fruit and vegetable tissues with functional substances. Vacuum
impregnation is described as a useful technique to transfer mineral, vitamin,
phenolic compound, antimicrobial, anti-browning compounds, enzyme, etc. into
fruit and vegetable tissues. In this review, the application of vacuum
impregnation, hydrodynamic mechanism and deformation-relaxation phenomena,
factors affecting process parameters and its use for the development of functional
fruit and vegetable products are summarized by presenting results of the latest
studies.

Anahtar Kelimeler

Vacuum impregnation, Fruit and vegetable, Microstructure, Functional food

Kaynakça

[1] Mao, J., Zhang, L., Chen, F., Lai, S., Yang, B., Yang, H., 2017. Effect of Vacuum Impregnation Combined with Calcium Lactate on the Firmness and Polysaccharide Morphology of Kyoho Grapes (Vitis vinifera x V. labrusca), Food and Bioprocess Technology 10(4): 699 – 709.
[2] Castagnini, J.M., Betoret, N., Betoret, E., Fito, P., 2015. Vacuum impregnation and air drying temperature effect on individual anthocyanins and antiradical capacity of blueberry juice included into an apple matrix. LWT-Food Science and Technology 64(2): 1289-1296.
[3] Zhao, Y., Xie, J., 2004. Practical applications of vacuum impregnation in fruit and vegetable processing. Trends in Food Science & Technology 15(9): 434 – 451.
[4] Maran, J.P., Sivakumar, V., Thirugnanasambandham, K., Sridhar, R., 2013. Artificial neural network and response surface methodology modeling in mass transfer parameters predictions during osmotic dehydration of Carica papaya L. Alexandria Engineering Journal 52(3): 507 – 516.
[5] Fito, P., Chiralt, A., 2000. An approach to the modeling of solid food-liquid operations: Application to osmotic dehydration. Food engineering 231-252.
[6] Derossi, A., Pilli, T.D., Severini, C., 2013. Application of pulsed vacuum acidification for the pH reduction of mushrooms. LWT - Food Science and Technology 54(2): 585 – 591.
[7] Perez-Cabrera, L., Chafer, M., Chiralt, A., Gonzalez-Martinez, C., 2011. Effectiveness of antibrowning agents applied by vacuum impregnation on minimally processed pear. LWT - Food Science and Technology 44(10): 2273 – 2280.
[8] Fito, P., Chiralt, A., Barat, J.M., Andres, A., Martinez-Monzo, J., Martinez Navarrete, N., 2001. Vacuum impregnation for development of new dehydrated products. Journal of Food Engineering 49(4): 297 – 302.
[9] Lombard, G., Oliveira, J., Fito, P., Andres, A., 2008. Osmotic dehydration of pineapple as a pre-treatment for further drying. Journal of Food Engineering 85(2): 277 – 284.
[10] Mujica-Paz, H., Valdez-Fragoso, A., Lopez-Malo, A., Palou, E., Welti-Chanes, J., 2003. Impregnation and osmotic dehydration of some fruits: effect of the vacuum pressure and syrup concentration. Journal of Food Engineering 57(4): 305 – 314.
[11] Radziejewska-Kubzdela, E., Biegańska-Marecik, R., Kidoń, M., 2014. Applicability of vacuum impregnation to modify physico-chemical, sensory and nutritive characteristics of plant origin products—a review. International journal of Molecular Sciences 15(9): 16577-16610.
[12] Yılmaz, F.M., 2017. Vakumlu emdirim tekniğinin tüketime hazır taze elmanın doğal renk maddesi ve bazı katkı maddeleri ile zenginleştirilmesi amacıyla kullanılması. Doktora Tezi. Ege Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı, İzmir.
[13] Derossi, A., De Pilli, T., Severini, C., 2012. The application of vacuum impregnation techniques in food industry. In Scientific, health and social aspects of the food industry. InTech, Croatia.
[14] Martínez‐Monzó, J., Martínez‐Navarrete, N., Chiralt, A., Fito, P., 1998. Mechanical and structural changes in apple (var. Granny Smith) due to vacuum impregnation with cryoprotectants. Journal of Food Science 63(3): 499 503.
[15] Tappi, S., Tylewicz, U., Romani, S., Siroli, L., Patrignani, F., Dalla Rosa, M., Rocculi, P., 2016. Optimization of vacuum impregnation with calcium lactate of minimally processed melon and shelf‐life study in real storage conditions. Journal of Food Science 81(11): 2734 - 2742.
[16] Salvatori, D., Andres, A., Chiralt, A., Fito, P., 1998. The response of some properties of fruits to vacuum impregnation. Journal of Food Process Engineering 21(1): 59-73.
[17] Gras, M., Vidal, D., Betoret, N., Chiralt, A., Fito, P., 2003. Calcium fortification of vegetables by vacuum impregnation: Interactions with cellular matrix. Journal of Food Engineering 56(2): 279 – 284.
[18] Anino, S.V., Salvatori, D.M., Alzamora, S.M., 2006. Changes in calcium level and mechanical properties of apple tissue due to impregnation with calcium salts. Food Research International 39(2): 154 – 164.
[19] Fito, P., Pastor, R., 1994. Non-diffusional mechanisms occurring during vacuum osmotic dehydration. Journal of Food Engineering 21(4): 513 – 519.
[20] Panarese, V., Dejmek, P., Rocculi, P., Galindo, F.G., 2013. Microscopic studies providing insight into the mechanisms of mass transfer in vacuum impregnation. Innovative Food Science & Emerging Technologies 18: 169 – 176.
[21] Hironaka, K., Kikuchi, M., Koaze, H., Sato, T., Kojima, M., Yamamoto, K., Yasuda, K., Mori, M., Tsuda, S., 2011. Ascorbic acid enrichment of whole potato tuber by vacuum-impregnation. Food Chemistry 127(3): 1114-1118.
[22] Azoubel, P.M., Murr, F.E.X., 2004. Mass transfer kinetics of osmotic dehydration of cherry tomato. Journal of Food Engineering 61(3): 291 - 295.
[23] Panagiotou, N.M., Karathanos, V.T., Maroulis, Z.B., 1999. Effect of osmotic agent on osmotic dehydration of fruits. Drying Technology 17(1-2): 175 - 189.
[24] Xie, J., Zhao, Y, 2003. Nutritional enrichment of fresh apple (Royal Gala) by vacuum impregnation. International Journal of Food Sciences and Nutrition 54(5): 387 - 398.
[25] Comandini, P., Blanda, G., Mujica Paz, H., Valdez Fragoso, A., Gallina Toschi, T., 2010. Impregnation techniques for aroma enrichment of apple sticks: A preliminary study. Food and Bioprocess Technology, Springer-Verlag 3(6): 861-866.
[26] Barat, J.M., Chiralt, A., Fito, P., 2001. Effect of osmotic solution concentration, temperature and vacuum impregnation pretreatment on osmotic dehydration kinetics of apple slices. Food Science and Technology International 7(5): 451 - 456. [27] Sereno, A.M., Moreira, R., Martinez, E., 2001. Mass transfer coefficients during osmotic dehydration of apple in single and combined aqueous solutions of sugar and salt. Journal of Food Engineering 47(1): 43 - 49.
[28] Khoyi, M.R., Hesari, J., 2007. Osmotic dehydration kinetics of apricot using sucrose solution. Journal of Food Engineering 78(4): 1355 - 1360.
[29] Yılmaz, F.M., Ersus Bilek, S., 2017. Natural colorant enrichment of apple tissue with black carrot concentrate using vacuum impregnation. International Journal of Food Science & Technology 52(6): 1508-1516.
[30] Guillemin, A., Degraeve, P., Guillon, F., Lahaye, M., Saurel, R., 2006. Incorporation of pectinmethylesterase in apple tissue either by soaking or by vacuum-impregnation. Enzyme and Microbial Technology 38(5): 610-616.
[31] Park, S. I., Kodihalli, I., Zhao, Y., 2005. Nutritional, sensory, and physicochemical properties of vitamin e and mineral-fortified fresh-cut apples by use of vacuum impregnation, Journal of Food Science 70(9): 593-599.
[32] Fito, P., Chiralt, A., Betoret, N., Gras, M., Cháfer, M., Martınez-Monzó, J., Andres, A., Vidal, D., 2001. Vacuum impregnation and osmotic dehydration in matrix engineering: Application in functional fresh food development. Journal of Food Engineering 49(2): 175-183.
[33] Xie, J., Zhao, Y., 2003. Improvement of physicochemical and nutritional qualities of frozen Marionberry by vacuum impregnation pretreatment with cryoprotectants and minerals. The Journal of Horticultural Science and Biotechnology 78(2): 248 - 253.
[34] Perera, C.O., 2007. Minimal processing of fruits and vegetables. In: Handbook of Food Preservation, Edited by S. Rahman, CRC Press, Second Edition, 137 - 138p.
[35] Day, L., Seymour, R.B., Pitts, K.F., Konczak, I., Lundin, L., 2009. Incorporation of functional ingredients into foods. Trends in Food Science & Technology 20(9):388 - 395.
[36] Schulze, B., Peth, S., Hubbermann, E.M., Schwarz, K., 2012. The influence of vacuum impregnation on the fortification of apple parenchyma with quercetin derivatives in combination with pore structures X-ray analysis. Journal of Food Engineering 109(3): 380 – 387.
[37] Degraeve, P., Saurel, R., Coutel, Y., 2003. Vacuum impregnation pretreatment with pectin methyl esterase to improve firmness of pasteurized fruits. Journal of Food Science 68(2): 716 - 721.
[38] Xie, J., Zhao, Y., 2004. Physical and physicochemical characteristics of three US strawberry cultivars grown in the Pacific Northwest. Journal of Food Quality 27(3): 181 - 194.
[39] Igual, M., Castelló, M.L., Ortolá, M.D., Andrés, A., 2008. Influence of vacuum impregnation on respiration rate, mechanical and optical properties of cut persimmon. Journal of Food Engineering 86(3): 315 - 323.
[40] Derossi, A., Pilli, T.D., Severini, C., 2010. Reduction in the pH of vegetables by vacuum impregnation: A study on pepper. Journal of Food Engineering 99(1): 9 – 15.
[41] Occhino, E., Hernando, I., Llorca, E., Neri, L. and Pittia, P., 2011. Effect of vacuum impregnation treatments to improve quality and texture of zucchini (Cucurbitapepo L.). Procedia Food Science 1: 829 - 835.
[42] Neri, L., DiBiase, L., Sacchetti, G., DiMattia, C., Santarelli, V., Mastrocola, D., Pittia, P., 2016. Use of vacuum impregnation for the production of high quality fresh-like apple products. Journal of Food Engineering 179: 98 -108.
[43] Rößle, C., Brunton, N., Gormley, T.R., Butler, F., 2011. Quality and antioxidant capacity of fresh‐cut apple wedges enriched with honey by vacuum impregnation. International Journal of Food Science & Technology 46(3): 626-634.
[44] Blanda, G., Cerretani, L., Bendini, A., Cardinali, A., Scarpellini, A., Lercker, G., 2008. Effect of vacuum impregnation on the phenolic content of Granny Smith and Stark Delicious frozen apple cvv. European Food Research and Technology 226(5): 1229-1237.
[45] Bellary, A.N., Rastogi, N.K., 2014. Effect of selected pretreatments on impregnation of curcuminoids and their influence on physico-chemical properties of raw banana slices. Food and Bioprocess Technology 7(10): 2803-2812.
[46] Moraga, M., Moraga, G., Fito, P., Martinez-Navarrete, N., 2009. Effect of vacuum impregnation with calcium lactate on the osmotic dehydration kinetics and quality of osmodehydrated grapefruit. Journal of Food Engineering 90(3): 372 – 379.
[47] Bilek, S.E., Yılmaz, F.M., Özkan, G., 2017. The effects of industrial production on black carrot concentrate quality and encapsulation of anthocyanins in whey protein hydrogels. Food and Bioproducts Processing 102: 72 - 80.
[48] Martínez‐Monzó, J., Martínez‐Navarrete, N., Chiralt, A., Fito, P., 1998. Mechanical and structural changes in apple (var. Granny Smith) due to vacuum impregnation with cryoprotectants. Journal of Food Science 63(3): 499 503.
[49] Karacaoğlu, C., Gürsoy, O., Yılmaz, Y., 2016. Ultrasonikasyon destekli vakum impregnasyon (emdirme) tekniği ile muamele işleminin kivi dilimlerinin kuruma kinetiği üzerine etkisi. Akademik Gıda 14(3): 256-266.
[50] Yurttas, Z.S., Moreira, R.G., Castell-Perez, E., 2014. Combined vacuum impregnation and electron‐beam irradiation treatment to extend the storage life of sliced white button mushrooms (Agaricusbisporus). Journal of Food Science 79(1): 39 - 46.
[51] Moreno, J., Simpson, R., Pizarro, N., Parada, K., Pinilla, N., Reyes, J.E., Almonacid. S., 2012. Effect of ohmic heating and vacuum impregnation on the quality and microbial stability of osmotically dehydrated strawberries (cv. Camarosa). Journal of Food Engineering 110(2): 310 - 316.
[52] Moreno, J., Simpson, R., Sayas, M., Segura, I., Aldana, O., Almonacid, S., 2011. Influence of ohmic heating and vacuum impregnation on the osmotic dehydration kinetics and microstructure of pears (cv. Packham’s Triumph). Journal of Food Engineering 104(4): 621 - 627.

Vakumlu Emdirim (İmpregnasyon) Teknolojisinin Fonksiyonel Meyve ve Sebze Ürünlerinin Geliştirilmesinde Kullanımı

Yıl 2017, Cilt: 15 Sayı: 2, 163 - 171, 11.08.2017

Fatih Mehmet Yılmaz Seda Ersus Bilek

https://doi.org/10.24323/akademik-gida.333673

Cited By: 3

Öz

Vakumlu emdirim, meyve ve sebze gibi gözenekli yapıya sahip gıdanın
kapiler yapısı ile içinde bulunduğu bir sıvı arasında kütle transferinin
gerçekleştiği bir temel işlemdir. Vakumlu emdirim işleminde ‘hidrodinamik
mekanizma’ ve ‘deformasyon gevşeme olayları’ ile açıklanan birtakım süreçler
gerçekleşmektedir ve bu süreçlerde basınç farkından kaynaklanan kapiler yapının
şişmesi, büzülmesi ile kapiler yapıdan gaz çıkışı ve emdirim çözeltisinden
kapiler yapıya sıvı geçişi gerçekleşmektedir. Vakumlu emdirim, her ne kadar başlangıçta
ozmotik dehidrasyonu hızlandıran bir işlem olarak ortaya çıkmış olsa da, son
yıllarda meyve ve sebzelerin dokularının fonksiyonel maddeler ile zenginleştirilmesinde
kullanılan oldukça popüler bir yöntem olmuştur. Vakumlu emdirim, meyve ve sebzelere
mineral, vitamin, fenolik madde, antimikrobiyal madde, esmerleşmeyi önleyici
madde, enzim vb. maddelerin aktarılmasında kullanılan faydalı bir teknoloji
olarak tanımlanmaktadır. Bu derleme kapsamında konuyla ilgili güncel çalışmalar
da takip edilerek vakumlu emdirim tekniğinin uygulaması, hidrodinamik mekanizma
ve deformasyon gevşeme olayları, işlem parametrelerini etkileyen faktörler ile
fonksiyonel meyve ve sebze ürünleri geliştirmede kullanımı özetlenmiştir.

Anahtar Kelimeler

Vakumlu emdirim (impregnasyon), Meyve ve sebze, Mikroyapı, Fonksiyonel gıda

Kaynakça

[1] Mao, J., Zhang, L., Chen, F., Lai, S., Yang, B., Yang, H., 2017. Effect of Vacuum Impregnation Combined with Calcium Lactate on the Firmness and Polysaccharide Morphology of Kyoho Grapes (Vitis vinifera x V. labrusca), Food and Bioprocess Technology 10(4): 699 – 709.
[2] Castagnini, J.M., Betoret, N., Betoret, E., Fito, P., 2015. Vacuum impregnation and air drying temperature effect on individual anthocyanins and antiradical capacity of blueberry juice included into an apple matrix. LWT-Food Science and Technology 64(2): 1289-1296.
[3] Zhao, Y., Xie, J., 2004. Practical applications of vacuum impregnation in fruit and vegetable processing. Trends in Food Science & Technology 15(9): 434 – 451.
[4] Maran, J.P., Sivakumar, V., Thirugnanasambandham, K., Sridhar, R., 2013. Artificial neural network and response surface methodology modeling in mass transfer parameters predictions during osmotic dehydration of Carica papaya L. Alexandria Engineering Journal 52(3): 507 – 516.
[5] Fito, P., Chiralt, A., 2000. An approach to the modeling of solid food-liquid operations: Application to osmotic dehydration. Food engineering 231-252.
[6] Derossi, A., Pilli, T.D., Severini, C., 2013. Application of pulsed vacuum acidification for the pH reduction of mushrooms. LWT - Food Science and Technology 54(2): 585 – 591.
[7] Perez-Cabrera, L., Chafer, M., Chiralt, A., Gonzalez-Martinez, C., 2011. Effectiveness of antibrowning agents applied by vacuum impregnation on minimally processed pear. LWT - Food Science and Technology 44(10): 2273 – 2280.
[8] Fito, P., Chiralt, A., Barat, J.M., Andres, A., Martinez-Monzo, J., Martinez Navarrete, N., 2001. Vacuum impregnation for development of new dehydrated products. Journal of Food Engineering 49(4): 297 – 302.
[9] Lombard, G., Oliveira, J., Fito, P., Andres, A., 2008. Osmotic dehydration of pineapple as a pre-treatment for further drying. Journal of Food Engineering 85(2): 277 – 284.
[10] Mujica-Paz, H., Valdez-Fragoso, A., Lopez-Malo, A., Palou, E., Welti-Chanes, J., 2003. Impregnation and osmotic dehydration of some fruits: effect of the vacuum pressure and syrup concentration. Journal of Food Engineering 57(4): 305 – 314.
[11] Radziejewska-Kubzdela, E., Biegańska-Marecik, R., Kidoń, M., 2014. Applicability of vacuum impregnation to modify physico-chemical, sensory and nutritive characteristics of plant origin products—a review. International journal of Molecular Sciences 15(9): 16577-16610.
[12] Yılmaz, F.M., 2017. Vakumlu emdirim tekniğinin tüketime hazır taze elmanın doğal renk maddesi ve bazı katkı maddeleri ile zenginleştirilmesi amacıyla kullanılması. Doktora Tezi. Ege Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı, İzmir.
[13] Derossi, A., De Pilli, T., Severini, C., 2012. The application of vacuum impregnation techniques in food industry. In Scientific, health and social aspects of the food industry. InTech, Croatia.
[14] Martínez‐Monzó, J., Martínez‐Navarrete, N., Chiralt, A., Fito, P., 1998. Mechanical and structural changes in apple (var. Granny Smith) due to vacuum impregnation with cryoprotectants. Journal of Food Science 63(3): 499 503.
[15] Tappi, S., Tylewicz, U., Romani, S., Siroli, L., Patrignani, F., Dalla Rosa, M., Rocculi, P., 2016. Optimization of vacuum impregnation with calcium lactate of minimally processed melon and shelf‐life study in real storage conditions. Journal of Food Science 81(11): 2734 - 2742.
[16] Salvatori, D., Andres, A., Chiralt, A., Fito, P., 1998. The response of some properties of fruits to vacuum impregnation. Journal of Food Process Engineering 21(1): 59-73.
[17] Gras, M., Vidal, D., Betoret, N., Chiralt, A., Fito, P., 2003. Calcium fortification of vegetables by vacuum impregnation: Interactions with cellular matrix. Journal of Food Engineering 56(2): 279 – 284.
[18] Anino, S.V., Salvatori, D.M., Alzamora, S.M., 2006. Changes in calcium level and mechanical properties of apple tissue due to impregnation with calcium salts. Food Research International 39(2): 154 – 164.
[19] Fito, P., Pastor, R., 1994. Non-diffusional mechanisms occurring during vacuum osmotic dehydration. Journal of Food Engineering 21(4): 513 – 519.
[20] Panarese, V., Dejmek, P., Rocculi, P., Galindo, F.G., 2013. Microscopic studies providing insight into the mechanisms of mass transfer in vacuum impregnation. Innovative Food Science & Emerging Technologies 18: 169 – 176.
[21] Hironaka, K., Kikuchi, M., Koaze, H., Sato, T., Kojima, M., Yamamoto, K., Yasuda, K., Mori, M., Tsuda, S., 2011. Ascorbic acid enrichment of whole potato tuber by vacuum-impregnation. Food Chemistry 127(3): 1114-1118.
[22] Azoubel, P.M., Murr, F.E.X., 2004. Mass transfer kinetics of osmotic dehydration of cherry tomato. Journal of Food Engineering 61(3): 291 - 295.
[23] Panagiotou, N.M., Karathanos, V.T., Maroulis, Z.B., 1999. Effect of osmotic agent on osmotic dehydration of fruits. Drying Technology 17(1-2): 175 - 189.
[24] Xie, J., Zhao, Y, 2003. Nutritional enrichment of fresh apple (Royal Gala) by vacuum impregnation. International Journal of Food Sciences and Nutrition 54(5): 387 - 398.
[25] Comandini, P., Blanda, G., Mujica Paz, H., Valdez Fragoso, A., Gallina Toschi, T., 2010. Impregnation techniques for aroma enrichment of apple sticks: A preliminary study. Food and Bioprocess Technology, Springer-Verlag 3(6): 861-866.
[26] Barat, J.M., Chiralt, A., Fito, P., 2001. Effect of osmotic solution concentration, temperature and vacuum impregnation pretreatment on osmotic dehydration kinetics of apple slices. Food Science and Technology International 7(5): 451 - 456. [27] Sereno, A.M., Moreira, R., Martinez, E., 2001. Mass transfer coefficients during osmotic dehydration of apple in single and combined aqueous solutions of sugar and salt. Journal of Food Engineering 47(1): 43 - 49.
[28] Khoyi, M.R., Hesari, J., 2007. Osmotic dehydration kinetics of apricot using sucrose solution. Journal of Food Engineering 78(4): 1355 - 1360.
[29] Yılmaz, F.M., Ersus Bilek, S., 2017. Natural colorant enrichment of apple tissue with black carrot concentrate using vacuum impregnation. International Journal of Food Science & Technology 52(6): 1508-1516.
[30] Guillemin, A., Degraeve, P., Guillon, F., Lahaye, M., Saurel, R., 2006. Incorporation of pectinmethylesterase in apple tissue either by soaking or by vacuum-impregnation. Enzyme and Microbial Technology 38(5): 610-616.
[31] Park, S. I., Kodihalli, I., Zhao, Y., 2005. Nutritional, sensory, and physicochemical properties of vitamin e and mineral-fortified fresh-cut apples by use of vacuum impregnation, Journal of Food Science 70(9): 593-599.
[32] Fito, P., Chiralt, A., Betoret, N., Gras, M., Cháfer, M., Martınez-Monzó, J., Andres, A., Vidal, D., 2001. Vacuum impregnation and osmotic dehydration in matrix engineering: Application in functional fresh food development. Journal of Food Engineering 49(2): 175-183.
[33] Xie, J., Zhao, Y., 2003. Improvement of physicochemical and nutritional qualities of frozen Marionberry by vacuum impregnation pretreatment with cryoprotectants and minerals. The Journal of Horticultural Science and Biotechnology 78(2): 248 - 253.
[34] Perera, C.O., 2007. Minimal processing of fruits and vegetables. In: Handbook of Food Preservation, Edited by S. Rahman, CRC Press, Second Edition, 137 - 138p.
[35] Day, L., Seymour, R.B., Pitts, K.F., Konczak, I., Lundin, L., 2009. Incorporation of functional ingredients into foods. Trends in Food Science & Technology 20(9):388 - 395.
[36] Schulze, B., Peth, S., Hubbermann, E.M., Schwarz, K., 2012. The influence of vacuum impregnation on the fortification of apple parenchyma with quercetin derivatives in combination with pore structures X-ray analysis. Journal of Food Engineering 109(3): 380 – 387.
[37] Degraeve, P., Saurel, R., Coutel, Y., 2003. Vacuum impregnation pretreatment with pectin methyl esterase to improve firmness of pasteurized fruits. Journal of Food Science 68(2): 716 - 721.
[38] Xie, J., Zhao, Y., 2004. Physical and physicochemical characteristics of three US strawberry cultivars grown in the Pacific Northwest. Journal of Food Quality 27(3): 181 - 194.
[39] Igual, M., Castelló, M.L., Ortolá, M.D., Andrés, A., 2008. Influence of vacuum impregnation on respiration rate, mechanical and optical properties of cut persimmon. Journal of Food Engineering 86(3): 315 - 323.
[40] Derossi, A., Pilli, T.D., Severini, C., 2010. Reduction in the pH of vegetables by vacuum impregnation: A study on pepper. Journal of Food Engineering 99(1): 9 – 15.
[41] Occhino, E., Hernando, I., Llorca, E., Neri, L. and Pittia, P., 2011. Effect of vacuum impregnation treatments to improve quality and texture of zucchini (Cucurbitapepo L.). Procedia Food Science 1: 829 - 835.
[42] Neri, L., DiBiase, L., Sacchetti, G., DiMattia, C., Santarelli, V., Mastrocola, D., Pittia, P., 2016. Use of vacuum impregnation for the production of high quality fresh-like apple products. Journal of Food Engineering 179: 98 -108.
[43] Rößle, C., Brunton, N., Gormley, T.R., Butler, F., 2011. Quality and antioxidant capacity of fresh‐cut apple wedges enriched with honey by vacuum impregnation. International Journal of Food Science & Technology 46(3): 626-634.
[44] Blanda, G., Cerretani, L., Bendini, A., Cardinali, A., Scarpellini, A., Lercker, G., 2008. Effect of vacuum impregnation on the phenolic content of Granny Smith and Stark Delicious frozen apple cvv. European Food Research and Technology 226(5): 1229-1237.
[45] Bellary, A.N., Rastogi, N.K., 2014. Effect of selected pretreatments on impregnation of curcuminoids and their influence on physico-chemical properties of raw banana slices. Food and Bioprocess Technology 7(10): 2803-2812.
[46] Moraga, M., Moraga, G., Fito, P., Martinez-Navarrete, N., 2009. Effect of vacuum impregnation with calcium lactate on the osmotic dehydration kinetics and quality of osmodehydrated grapefruit. Journal of Food Engineering 90(3): 372 – 379.
[47] Bilek, S.E., Yılmaz, F.M., Özkan, G., 2017. The effects of industrial production on black carrot concentrate quality and encapsulation of anthocyanins in whey protein hydrogels. Food and Bioproducts Processing 102: 72 - 80.
[48] Martínez‐Monzó, J., Martínez‐Navarrete, N., Chiralt, A., Fito, P., 1998. Mechanical and structural changes in apple (var. Granny Smith) due to vacuum impregnation with cryoprotectants. Journal of Food Science 63(3): 499 503.
[49] Karacaoğlu, C., Gürsoy, O., Yılmaz, Y., 2016. Ultrasonikasyon destekli vakum impregnasyon (emdirme) tekniği ile muamele işleminin kivi dilimlerinin kuruma kinetiği üzerine etkisi. Akademik Gıda 14(3): 256-266.
[50] Yurttas, Z.S., Moreira, R.G., Castell-Perez, E., 2014. Combined vacuum impregnation and electron‐beam irradiation treatment to extend the storage life of sliced white button mushrooms (Agaricusbisporus). Journal of Food Science 79(1): 39 - 46.
[51] Moreno, J., Simpson, R., Pizarro, N., Parada, K., Pinilla, N., Reyes, J.E., Almonacid. S., 2012. Effect of ohmic heating and vacuum impregnation on the quality and microbial stability of osmotically dehydrated strawberries (cv. Camarosa). Journal of Food Engineering 110(2): 310 - 316.
[52] Moreno, J., Simpson, R., Sayas, M., Segura, I., Aldana, O., Almonacid, S., 2011. Influence of ohmic heating and vacuum impregnation on the osmotic dehydration kinetics and microstructure of pears (cv. Packham’s Triumph). Journal of Food Engineering 104(4): 621 - 627.

Toplam 51 adet kaynakça vardır.

Ayrıntılar

Bölüm	Derleme Makaleler
Yazarlar	Fatih Mehmet Yılmaz Seda Ersus Bilek
Yayımlanma Tarihi	11 Ağustos 2017
Gönderilme Tarihi	9 Ağustos 2017
Yayımlandığı Sayı	Yıl 2017 Cilt: 15 Sayı: 2

Kaynak Göster

APA	Yılmaz, F. M., & Ersus Bilek, S. (2017). Vakumlu Emdirim (İmpregnasyon) Teknolojisinin Fonksiyonel Meyve ve Sebze Ürünlerinin Geliştirilmesinde Kullanımı. Akademik Gıda, 15(2), 163-171. https://doi.org/10.24323/akademik-gida.333673
AMA	Yılmaz FM, Ersus Bilek S. Vakumlu Emdirim (İmpregnasyon) Teknolojisinin Fonksiyonel Meyve ve Sebze Ürünlerinin Geliştirilmesinde Kullanımı. Akademik Gıda. Ağustos 2017;15(2):163-171. doi:10.24323/akademik-gida.333673
Chicago	Yılmaz, Fatih Mehmet, ve Seda Ersus Bilek. “Vakumlu Emdirim (İmpregnasyon) Teknolojisinin Fonksiyonel Meyve Ve Sebze Ürünlerinin Geliştirilmesinde Kullanımı”. Akademik Gıda 15, sy. 2 (Ağustos 2017): 163-71. https://doi.org/10.24323/akademik-gida.333673.
EndNote	Yılmaz FM, Ersus Bilek S (01 Ağustos 2017) Vakumlu Emdirim (İmpregnasyon) Teknolojisinin Fonksiyonel Meyve ve Sebze Ürünlerinin Geliştirilmesinde Kullanımı. Akademik Gıda 15 2 163–171.
IEEE	F. M. Yılmaz ve S. Ersus Bilek, “Vakumlu Emdirim (İmpregnasyon) Teknolojisinin Fonksiyonel Meyve ve Sebze Ürünlerinin Geliştirilmesinde Kullanımı”, Akademik Gıda, c. 15, sy. 2, ss. 163–171, 2017, doi: 10.24323/akademik-gida.333673.
ISNAD	Yılmaz, Fatih Mehmet - Ersus Bilek, Seda. “Vakumlu Emdirim (İmpregnasyon) Teknolojisinin Fonksiyonel Meyve Ve Sebze Ürünlerinin Geliştirilmesinde Kullanımı”. Akademik Gıda 15/2 (Ağustos 2017), 163-171. https://doi.org/10.24323/akademik-gida.333673.
JAMA	Yılmaz FM, Ersus Bilek S. Vakumlu Emdirim (İmpregnasyon) Teknolojisinin Fonksiyonel Meyve ve Sebze Ürünlerinin Geliştirilmesinde Kullanımı. Akademik Gıda. 2017;15:163–171.
MLA	Yılmaz, Fatih Mehmet ve Seda Ersus Bilek. “Vakumlu Emdirim (İmpregnasyon) Teknolojisinin Fonksiyonel Meyve Ve Sebze Ürünlerinin Geliştirilmesinde Kullanımı”. Akademik Gıda, c. 15, sy. 2, 2017, ss. 163-71, doi:10.24323/akademik-gida.333673.
Vancouver	Yılmaz FM, Ersus Bilek S. Vakumlu Emdirim (İmpregnasyon) Teknolojisinin Fonksiyonel Meyve ve Sebze Ürünlerinin Geliştirilmesinde Kullanımı. Akademik Gıda. 2017;15(2):163-71.