Effect of Vacuum Frying on Food and Frying Oil Quality

Year 2016, Volume: 14 Issue: 1, 43 - 53, 01.03.2016

Esra Devseren Dilara Tomruk Mehmet Koç Figen Kaymak-ertekin

Abstract

Frying generally leads to losses in nutritional value of foods, the production of foods with high-fat content, darkening in color prior to complete cooking process and rapid reduction of frying oil quality because of high temperatures 150200°C and the presence of oxygen. Vacuum frying process can be used to eliminate these undesirable changes in both food and oil quality. Vacuum frying, a frying process at low temperature and pressure, ensures to obtain fried foods with superior quality, and also increases the frying time of oil. Due to the positive effects of vacuum frying, many vacuum frying equipments of laboratory, pilot, and industry scales have been recently production. In this study, vacuum frying process is defined and vacuum frying equipments and the effect of vacuum frying on food and oil quality are reviewed

Keywords

Vacuum frying, Oil uptake, Vacuum frying equipment, Oil quality

Vakum Altında Kızartma İşleminin Gıda ve Kızartma Yağı Kalitesi Üzerine Etkisi

Abstract

Kızartma işlemi genellikle atmosferik basınçta yüksek sıcaklıklarda 150-200°C ve oksijen varlığında gerçekleşmesi nedeniyle gıdanın besin değerinde kayıplara, yüksek yağ içerikli gıdaların elde edilmesine, pişme işlemi tam gerçekleşmeden renkte kararmalara ve kızartma yağında hızlı kalite kayıplarına sebep olmaktadır. Bu sorunların giderilmesi için yapılan çalışmalarda vakum kızartma işlemini öne çıkmaktadır. Vakum kızartma, kızartma işleminin düşük sıcaklık ve basınç değerlerinde gerçekleştirilmesi sağlayarak daha yüksek kalitede kızartılmış gıdaların elde edilmesini sağlarken aynı zamanda kızartma yağının kullanım süresini de artırmaktadır. Bu olumlu etkileri nedeniyle vakum kızartma işleminin gerçekleştirilmesi için laboratuar, pilot ve sanayi ölçekli birçok cihaz üretilmiştir. Bu derlemede, vakum kızartma işlemi tanımlanarak bu amaç için geliştirilen sistemler ile vakum kızartmanın gıda ve yağ kalitesine etkisi hakkında bilgi sunulmaktadır

Keywords

Vakum kızartma, Yağ emilimi, Vakum kızartma sistemleri, Yağ kalitesi

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