An Alternative Method for Thawing of Frozen Foods: Ohmic Thawing

Year 2016, Volume: 14 Issue: 2, 166 - 171, 01.06.2016

Ömer Faruk Çokgezme Filiz İçier

Abstract

Thawing for frozen foods is known as a critical process in maintaining minimum loss in physical, chemical and microbiological properties of foods. Ohmic thawing process, which is developed as an alternative method to conventional thawing, has short processing time and provides uniform temperature distribution by the means of the passage of electrical current through foodstuff with electrical resistance. Studies on ohmic thawing have revealed that thawing time can be reduced, and some quality attributes can be improved in comparison to conventional thawing. In this present study, design properties of systems developed for the purpose of ohmic thawing and the effect of this process on changes of quality properties of frozen foods are reviewed

Keywords

Electrical, Heating, Design, Quality

Dondurulmuş Gıdaların Çözündürülmesinde Alternatif Bir Yöntem: Ohmik Çözündürme

Abstract

Dondurulmuş gıdaların çözündürülmesi gıdanın fiziksel, kimyasal ve mikrobiyolojik özelliklerin en az şekilde kaybın olması açısından kritik bir işlem olarak bilinmektedir. Geleneksel çözündürme işlemine alternatif olarak geliştirilen ohmik çözündürme işleminde gıda maddesinden elektrik akımının geçirilmesi ve gıdanın elektriksel direnç olarak kullanılmasıyla kısa sürede ve tekdüze çözünme işlemi gerçekleştirilmektedir. Yapılan çalışmalarda geleneksel çözündürme işlemine kıyasla işlem süresinin kısaldığı ve bazı kalite özelliklerindeki değişim üzerine daha olumlu sonuçlar verdiği ortaya koyulmuştur. Bu derleme çalışmasında dondurulmuş gıdaların ohmik çözündürülmesi amacıyla geliştirilen sistemlerin tasarım özellikleri ve işlemin çözünmüş gıdaların kalite özelliklerindeki değişim üzerine etkileri derlenmiş ve tartışılmıştır

Keywords

Elektriksel, Isıtma, Tasarım, Kalite

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