İndüksiyon ve Ohmik Isıtma İşlemlerinin Gıdalara Uygulanabilirliğinin Karşılaştırılması

Year 2019, , 111 - 120, 26.03.2019

Orhan Kaya Filiz İçier

https://doi.org/10.24323/akademik-gida.544844

Cited By: 2

Abstract

Geleneksel ısıtma yöntemlerinin enerji verimliliklerinin
düşük olması ve gıdanın kalite özelliklerindeki bazı istenmeyen değişimlere
sebep olmaları nedeniyle güncel ısıtma teknolojileri ile ilgili arayışlar son
yıllarda giderek artmıştır. Tüketicilerinin minimal işlem gören ve yüksek
kalitede ürün talebini karşılayan ve yüksek enerji verimliliğine sahip üretime
olanak tanıyan güncel yöntemler, geleneksel yöntemlere alternatif olabilmektedir.
Bu derleme çalışmasında güncel elektriksel ısıtma yöntemlerinden olan
indüksiyon ısıtma ve ohmik ısıtma işlemleri tanıtılarak, uygulama alanları ve
çalışma prensipleri arasındaki farklılıklar tartışılmıştır. Her iki ısıtma yöntemi
için tasarlanan sürekli sistem boru hattı ve pişirme uygulamaları konusunda
yapılan çalışmalar incelenmiştir. Benzer amaçlarla oluşturulan gıda işleme
sistemleri baz alınarak, iki farklı ısıtma yönteminin gıdalara
uygulanabilirliği karşılaştırılmış ve potansiyel uygulama alanları konusunda
öneriler oluşturulmuştur.

Keywords

Elektriksel, İşleme, Pişirme, Gıda

Comparison of the Applicability of Induction and Ohmic Heating Processes to Foods

Abstract

Interest on novel thermal technologies has been
steadily increased in recent years because of the some undesirable changes in
the quality characteristics of foods and the low energy efficiency during
conventional heating. Novel methods that meet customer expectations for
minimally processed and high-quality products and enable high energy efficiency
production can be alternative to conventional methods. In this review,
induction heating and ohmic heating processes, which are novel electrical heating
methods, are explained, and working principles and the differences between
their application areas are discussed. The studies on the continuous system
pipe line and cooking applications designed for both heating methods are presented.
Based on the food processing systems established for similar purposes, the
applicability of both heating methods to foods is compared, and their potential
application areas are suggested.

Keywords

Electrical, Processing, Cooking, Food

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