Limon Kabuğu Tozundan Farklı Asit Türleri Kullanılarak Ohmik Isıtma Destekli Ekstraksiyon Yöntemi ile Pektin Üretiminin İncelenmesi
Öz
Gelişen teknolojik durumlara bağlı olarak, insanların alternatif ısıtma yöntemleri kullanma eğilimleri artmaktadır. Mevcut çalışmada, limon kabuğu tozundan, 3 farklı asit türü (sülfirik, hidroklorik ve nitrik asit) kullanılarak ayarlanmış sabit pH 1.5 değerinde, sabit katı:sıvı oranında (1:40) ve 10 V/cm voltaj gradyanında 20 °C den 80 °C ye kadar ısıtılması ve 80 °C ekstraksiyon sıcaklığında 10 dakikalık işlem süresi sonunda elektriksel iletkenlik değerinin değişimini ve asit türünün pektin verimi üzerine etkisinin incelenmesi amaçlanmıştır. Yapılan değerlendirme sonucunda, örneklerin ohmik ısıtma destekli ekstraksiyon sisteminde ısınma sürelerinin 199 ile 252 s arasında değiştiği, elektriksel iletkenlik değerinin ise 0.89 ile 2.10 S/m arasında değiştiği belirlenmiştir. Ek olarak, sıcaklık değeri arttıkça 3 farklı asit türü içinde elektriksel iletkenlik değerinin artış gösterdiği tespit edilmiştir. Bunun yanı sıra ohmik ısıtma destekli ekstraksiyon işlemi kullanılarak 3 farklı asit türü için % pektin verimi değerlerinin %8.88 ile %10.72 arasında değiştiği ve en yüksek pektin veriminin sülfürik asit çözeltisi kullanılarak gerçekleştirilen ekstraksiyon işleminde elde edilmiştir. Farklı asit türü kullanımının ısınma süresi, elektriksel iletkenlik ve pektin verimi üzerine anlamlı bir etkiye sahip olduğu (p<0.05), ancak ısınma enerjisi ve toplam harcanan enerji değerleri üzerine ise anlamlı bir etkiye sahip olmadığı belirlenmiştir (p>0.05). Elde edilen bulgular sonucunda ohmik ısıtma destekli ekstraksiyon sistemi kullanılarak pektin ekstraksiyon işleminin başarılı bir şekilde yapılabileceği tespit edilmiştir. Güncel ısıtma yöntemlerinin bu tarz ürünlerin ekstraksiyonunda kullanılmasının literatüre ciddi katkı sağlaması beklenmektedir.
Anahtar Kelimeler
ekstraksiyon elektriksel iletkenlik hidroklorik asit nitrik asit sülfirik asit
Destekleyen Kurum
Türkiye Bilimsel ve Teknolojik Araştirma Kurumu
Proje Numarası
218O135
Teşekkür
Bu çalışma TÜBİTAK 218O135 nolu proje kapsamında finansal olarak desteklenmiştir.
Kaynakça
- Ariç Sürme, S., Sabancı, S., (2021). The usage of ohmic heating in milk evaporation and evaluation of electrical conductivity and performance analysis. Journal of Food Processing and Preservation, 45(9), e15522. https://doi.org/10.1111/JFPP.15522
- Baysal, T., İçier, F., Baysal, H.A., (2011). Güncel Elektriksel Isıtma Yöntemleri İzmir, 1. Basım. Sidas Medya Yayınları.
- Bélafi-Bakó, K., Cserjési, P., Beszédes, S., Csanádi, Z., Hodúr, C., (2011). Berry Pectins: Microwave-Assisted Extraction and Rheological Properties. Food and Bioprocess Technology 2011 5:3, 5(3), 1100–1105. https://doi.org/10.1007/S11947-011-0592-9
- Cevik, M., Icier, F., (2018). Effects of voltage gradient and fat content on changes of electrical conductivity of frozen minced beef meat during ohmic thawing. Journal of Food Process Engineering, 41(4), 1–13. https://doi.org/10.1111/jfpe.12675
- Cevik, M., (2021). Electrical conductivity and performance evaluation of verjuice concentration process using ohmic heating method. Journal of Food Process Engineering, 44(5), e13672. https://doi.org/10.1111/jfpe.13672
- Cevik, M., Icier, F., (2021). Comparison of quality attributes of minced beef samples thawed by ohmic and conventional methods. Journal of Food Processing and Preservation, 45(2), e15122. https://doi.org/10.1111/JFPP.15122
- Çilingir, S., Goksu, A., Sabanci, S., (2021). Production of Pectin from Lemon Peel Powder Using Ohmic Heating-Assisted Extraction Process. Food and Bioprocess Technology, 14(7), 1349–1360. https://doi.org/10.1007/s11947-021-02636-9
- De Vries, J.A., Hansen, M., Søderberg, J., Glahn, P.E., Pedersen, J.K., (1986). Distribution of methoxyl groups in pectins. Carbohydrate Polymers. https://doi.org/10.1016/0144-8617(86)90017-2
- Food and Agriculture Organization of the United Nations (FAO). (2020). Retrieved May 3, 2020, from http://www.fao.org/faostat/en/#data/QC..
- Gavahian, M., Mathad, G.N., Pandiselvam, R., Lin, J., Sun, D.W., (2021). Emerging technologies to obtain pectin from food processing by-products: A strategy for enhancing resource efficiency. Trends in Food Science & Technology, 115, 42–54. https://doi.org/10.1016/J.TIFS.2021.06.018
- Geankoplis, C.J., (2003). Transport processes and separation process principles (5. Basım; C. J. Geankoplis, Ed.). New Jersey: Pearson.
- Goksu, A., Duran, G., Çilingir, S., Cevik, M., Sabanci, S., (2021). Performance evaluation of pectin extraction from grapefruit peel powder by ohmic heating. Journal of Food Processing and Preservation, e16813. https://doi.org/10.1111/JFPP.16813
- İçier, F., (2012). Ohmic Heating of Fluid Foods. In Novel Thermal and Non-Thermal Technologies For Fluid Foods (pp. 305–367). https://doi.org/10.1016/B978-0-12-381470-8.00011-6
- İçier, F., Ilicali, C., (2005). The effects of concentration on electrical conductivity of orange juice concentrates during ohmic heating. European Food Research and Technology, 220(3–4), 406–414. https://doi.org/10.1007/s00217-004-1043-x
- Icier, F., Yildiz, H., Sabanci, S., Cevik, M., Cokgezme, O.F., (2017a). Ohmic heating assisted vacuum evaporation of pomegranate juice: Electrical conductivity changes. Innovative Food Science and Emerging Technologies, 39, 241–246. https://doi.org/10.1016/j.ifset.2016.12.014
- Icier, F., Cokgezme, O.F., Sabanci, S., (2017b). Alternative thawing methods for the blanched/non-blanched potato cubes: Microwave, Ohmic, and carbon fiber plate assisted cabin thawing. Journal of Food Process Engineering, 40(2), e12403. https://doi.org/10.1111/jfpe.12403
- Sabanci, S., (2020). Investigation of Electrical Conductivity Value and Cooking Homogeneity During Ohmic Cooking of Turkish Sausage International Journal of Pure and Applied Sciences, 6(2), 219-226. https://doi.org/10.29132/ijpas.788791
- Sabanci, S., (2021). A study on electrical conductivity and performance evaluation of ohmic evaporation process of grape juice. Journal of Food Processing and Preservation, 45(5), e15487. https://doi.org/10.1111/JFPP.15487 Sabanci, S., Çevik, M., Göksu, A., (2021). Investigation of time effect on pectin production from citrus wastes with ohmic heating assisted extraction process. Journal of Food Process Engineering, 44(6), 1–10. https://doi.org/10.1111/jfpe.13689
- Saberian, H., Hamidi-Esfahani, Z., Ahmadi Gavlighi, H., Barzegar, M., (2017). Optimization of pectin extraction from orange juice waste assisted by ohmic heating. Chemical Engineering and Processing: Process Intensification, 117, 154–161. https://doi.org/10.1016/j.cep.2017.03.025
- Sarah, M., Hanum, F., Rizky, M., Hisham, M.F., (2018). Microwave-assisted extraction of pectin from cocoa peel. IOP Conference Series: Earth and Environmental Science. https://doi.org/10.1088/1755-1315/122/1/012079
- Sengar, A.S., Rawson, A., Muthiah, M., Kalakandan, S.K., (2020). Comparison of different ultrasound assisted extraction techniques for pectin from tomato processing waste. Ultrasonics Sonochemistry, 61, 104812. https://doi.org/10.1016/j.ultsonch.2019.104812
- Tektaş Taşan, N., Akpınar, Ö., (2020). Greyfurt Kabuklarından Mikrodalga Destekli Pektin Ekstraksiyonu ve Ekstraksiyon Koşullarının Optimizasyonu. Turkish Journal of Agriculture - Food Science and Technology, 8(7), 1528–1535. https://doi.org/10.24925/turjaf.v8i7.1528-1535.3401
- Tunç, M.T., Odabaş, H.İ., (2021). Single-step recovery of pectin and essential oil from lemon waste by ohmic heating assisted extraction/hydrodistillation: A multi-response optimization study. Innovative Food Science and Emerging Technologies, 74(August). https://doi.org/10.1016/j.ifset.2021.102850
- Yang, J.S., Mu, T.H., Ma, M.M., (2019). Optimization of ultrasound-microwave assisted acid extraction of pectin from potato pulp by response surface methodology and its characterization. Food Chemistry, 289, 351–359. https://doi.org/10.1016/J.FOODCHEM.2019.03.027
Investigation of Pectin Production by Ohmic Heating Assisted Extraction Method Using Different Types of Acids from Lemon Peel Powder
Öz
Depending on the developing technology, people's use of alternative heating methods is increasing. In the present study, a solution of lemon peel powder prepared with 3 different acids (sulphuric, hydrochloric, and nitric acid) was heated from 20 °C to 80 °C at a constant pH of 1.5, solid: liquid ratio (1:40), and a voltage gradient of 10 V/cm. It is aimed to investigate the change of electrical conductivity value and the effect of acid type on pectin yield at the end of 10 minutes of processing time at 80 °C extraction temperature. As a result of the experiments, the heating times of the samples in the ohmic heating-assisted extraction system varied between 199 and 252 s, and the electrical conductivity values varied between 0.89 and 2.10 S/m. In addition, the electrical conductivity value increased in 3 different acid types as the temperature value increased. Also, pectin yield values for 3 different acid types varied between 8.88% and 10.72%, and the highest pectin yield was obtained in the extraction process obtained from the solution prepared with sulfuric acid. It was determined that the use of different acid types had a significant effect on the heating time, electrical conductivity, and pectin yield (p<0.05) but did not have a significant effect on the heating energy and total consumed energy (p>0.05). According to the results, it has been determined that pectin extraction can be done successfully using the ohmic heating-assisted extraction system. It is expected that the data obtained from the use of current heating methods in the extraction of such products will make a serious contribution to the literature.
Anahtar Kelimeler
extraction electrical conductivity hydrochloric acid nitric acid sulphuric acid
Proje Numarası
218O135
Kaynakça
- Ariç Sürme, S., Sabancı, S., (2021). The usage of ohmic heating in milk evaporation and evaluation of electrical conductivity and performance analysis. Journal of Food Processing and Preservation, 45(9), e15522. https://doi.org/10.1111/JFPP.15522
- Baysal, T., İçier, F., Baysal, H.A., (2011). Güncel Elektriksel Isıtma Yöntemleri İzmir, 1. Basım. Sidas Medya Yayınları.
- Bélafi-Bakó, K., Cserjési, P., Beszédes, S., Csanádi, Z., Hodúr, C., (2011). Berry Pectins: Microwave-Assisted Extraction and Rheological Properties. Food and Bioprocess Technology 2011 5:3, 5(3), 1100–1105. https://doi.org/10.1007/S11947-011-0592-9
- Cevik, M., Icier, F., (2018). Effects of voltage gradient and fat content on changes of electrical conductivity of frozen minced beef meat during ohmic thawing. Journal of Food Process Engineering, 41(4), 1–13. https://doi.org/10.1111/jfpe.12675
- Cevik, M., (2021). Electrical conductivity and performance evaluation of verjuice concentration process using ohmic heating method. Journal of Food Process Engineering, 44(5), e13672. https://doi.org/10.1111/jfpe.13672
- Cevik, M., Icier, F., (2021). Comparison of quality attributes of minced beef samples thawed by ohmic and conventional methods. Journal of Food Processing and Preservation, 45(2), e15122. https://doi.org/10.1111/JFPP.15122
- Çilingir, S., Goksu, A., Sabanci, S., (2021). Production of Pectin from Lemon Peel Powder Using Ohmic Heating-Assisted Extraction Process. Food and Bioprocess Technology, 14(7), 1349–1360. https://doi.org/10.1007/s11947-021-02636-9
- De Vries, J.A., Hansen, M., Søderberg, J., Glahn, P.E., Pedersen, J.K., (1986). Distribution of methoxyl groups in pectins. Carbohydrate Polymers. https://doi.org/10.1016/0144-8617(86)90017-2
- Food and Agriculture Organization of the United Nations (FAO). (2020). Retrieved May 3, 2020, from http://www.fao.org/faostat/en/#data/QC..
- Gavahian, M., Mathad, G.N., Pandiselvam, R., Lin, J., Sun, D.W., (2021). Emerging technologies to obtain pectin from food processing by-products: A strategy for enhancing resource efficiency. Trends in Food Science & Technology, 115, 42–54. https://doi.org/10.1016/J.TIFS.2021.06.018
- Geankoplis, C.J., (2003). Transport processes and separation process principles (5. Basım; C. J. Geankoplis, Ed.). New Jersey: Pearson.
- Goksu, A., Duran, G., Çilingir, S., Cevik, M., Sabanci, S., (2021). Performance evaluation of pectin extraction from grapefruit peel powder by ohmic heating. Journal of Food Processing and Preservation, e16813. https://doi.org/10.1111/JFPP.16813
- İçier, F., (2012). Ohmic Heating of Fluid Foods. In Novel Thermal and Non-Thermal Technologies For Fluid Foods (pp. 305–367). https://doi.org/10.1016/B978-0-12-381470-8.00011-6
- İçier, F., Ilicali, C., (2005). The effects of concentration on electrical conductivity of orange juice concentrates during ohmic heating. European Food Research and Technology, 220(3–4), 406–414. https://doi.org/10.1007/s00217-004-1043-x
- Icier, F., Yildiz, H., Sabanci, S., Cevik, M., Cokgezme, O.F., (2017a). Ohmic heating assisted vacuum evaporation of pomegranate juice: Electrical conductivity changes. Innovative Food Science and Emerging Technologies, 39, 241–246. https://doi.org/10.1016/j.ifset.2016.12.014
- Icier, F., Cokgezme, O.F., Sabanci, S., (2017b). Alternative thawing methods for the blanched/non-blanched potato cubes: Microwave, Ohmic, and carbon fiber plate assisted cabin thawing. Journal of Food Process Engineering, 40(2), e12403. https://doi.org/10.1111/jfpe.12403
- Sabanci, S., (2020). Investigation of Electrical Conductivity Value and Cooking Homogeneity During Ohmic Cooking of Turkish Sausage International Journal of Pure and Applied Sciences, 6(2), 219-226. https://doi.org/10.29132/ijpas.788791
- Sabanci, S., (2021). A study on electrical conductivity and performance evaluation of ohmic evaporation process of grape juice. Journal of Food Processing and Preservation, 45(5), e15487. https://doi.org/10.1111/JFPP.15487 Sabanci, S., Çevik, M., Göksu, A., (2021). Investigation of time effect on pectin production from citrus wastes with ohmic heating assisted extraction process. Journal of Food Process Engineering, 44(6), 1–10. https://doi.org/10.1111/jfpe.13689
- Saberian, H., Hamidi-Esfahani, Z., Ahmadi Gavlighi, H., Barzegar, M., (2017). Optimization of pectin extraction from orange juice waste assisted by ohmic heating. Chemical Engineering and Processing: Process Intensification, 117, 154–161. https://doi.org/10.1016/j.cep.2017.03.025
- Sarah, M., Hanum, F., Rizky, M., Hisham, M.F., (2018). Microwave-assisted extraction of pectin from cocoa peel. IOP Conference Series: Earth and Environmental Science. https://doi.org/10.1088/1755-1315/122/1/012079
- Sengar, A.S., Rawson, A., Muthiah, M., Kalakandan, S.K., (2020). Comparison of different ultrasound assisted extraction techniques for pectin from tomato processing waste. Ultrasonics Sonochemistry, 61, 104812. https://doi.org/10.1016/j.ultsonch.2019.104812
- Tektaş Taşan, N., Akpınar, Ö., (2020). Greyfurt Kabuklarından Mikrodalga Destekli Pektin Ekstraksiyonu ve Ekstraksiyon Koşullarının Optimizasyonu. Turkish Journal of Agriculture - Food Science and Technology, 8(7), 1528–1535. https://doi.org/10.24925/turjaf.v8i7.1528-1535.3401
- Tunç, M.T., Odabaş, H.İ., (2021). Single-step recovery of pectin and essential oil from lemon waste by ohmic heating assisted extraction/hydrodistillation: A multi-response optimization study. Innovative Food Science and Emerging Technologies, 74(August). https://doi.org/10.1016/j.ifset.2021.102850
- Yang, J.S., Mu, T.H., Ma, M.M., (2019). Optimization of ultrasound-microwave assisted acid extraction of pectin from potato pulp by response surface methodology and its characterization. Food Chemistry, 289, 351–359. https://doi.org/10.1016/J.FOODCHEM.2019.03.027
Ayrıntılar
| Birincil Dil | Türkçe |
|---|---|
| Konular | Mühendislik |
| Bölüm | Makaleler |
| Yazarlar | |
| Proje Numarası | 218O135 |
| Erken Görünüm Tarihi | 23 Haziran 2023 |
| Yayımlanma Tarihi | 30 Haziran 2023 |
| Gönderilme Tarihi | 21 Ağustos 2022 |
| Kabul Tarihi | 23 Kasım 2022 |
| Yayımlandığı Sayı | Yıl 2023 Cilt: 9 Sayı: 1 |
