Et Teknolojisinde Alternatif Isıtma Yöntemleri

Tuba Candan; Aytunga Bağdatlı

doi:10.31202/ecjse.403806

Et Teknolojisinde Alternatif Isıtma Yöntemleri

Abstract

Et, kimyasal bileşimi nedeniyle hızla bozulabilen bir gıdadır. Bu nedenle etin muhafazası için çeşitli yöntemler kullanılmaktadır. Haşlama, kavurma gibi geleneksel ısıtma yöntemleri, gıdaların raf ömrünün uzatılmasını ve mikrobiyal açıdan gıda güvenliğini sağlamaktadır. Ancak et ve et ürünlerinin besin değerinde ve duyusal niteliklerinde kayıplar meydana gelmektedir. Bunun yanı sıra geleneksel ısıtma yöntemlerinde işlem süresinin uzun olması nedeniyle enerji kullanımı fazla olmaktadır. Gıdaların geleneksel yöntemlerle pişirilmesi sonucunda fiziksel ve kimyasal yapılarında gerçekleşen değişimlerin sebep olduğu renk, tekstür gibi özelliklerindeki değişimler, ürün kalitesinde belirleyici rol oynamaktadır. Bu işlemler sırasında gıda kalitesinin bozulması tüketici kabulünde endişe kaynağıdır. Tüketici memnuniyetini sağlamak amacıyla bilim insanları daha güvenli ve besleyici gıda ürünleri üretmek için çeşitli gıda işleme teknolojilerini araştırmaktadır. Bu teknolojiler arasında son yıllarda ortaya çıkan alternatif ısıtma yöntemleri olarak kullanılan ohmik ısıtma, mikrodalga ısıtma, radyo frekans ısıtma ve infrared ısıtma dikkat çekmektedir. Bunun nedeni, geleneksel yöntemlere kıyasla alternatif yöntemler, gıda güvenliği açısından yarar sağlarken, işlem sürelerini azaltarak enerji tüketiminin korunmasını sağlamaktadır. Ayrıca bu teknikler et endüstrisinde gıdaların besin öğeleri içeriği ile fonksiyonel ve duyusal özelliklerinin korunmasını da sağlamaktadır. Gelecekte, geliştirilen alternatif ısıtma tekniklerinin, günümüzde kullanılan geleneksel ısıtma yöntemlerin yerini alacağı düşünülmektedir.

Keywords

Alternatif ısıtma yöntemleri; Ohmik ısıtma; Mikrodalga ısıtma; Radyo frekans ısıtma; İnfrared Isıtma

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Details

Primary Language

Turkish

Subjects

Engineering

Journal Section

Review

Authors

Tuba Candan ^*
Manisa Celal Bayar Üniversitesi
0000-0002-7836-9145
Türkiye

Aytunga Bağdatlı
Manisa Celal Bayar Üniversitesi
0000-0002-6080-7901
Türkiye

Publication Date

May 31, 2018

Submission Date

March 9, 2018

Acceptance Date

March 14, 2018

Published in Issue

Year 2018 Volume: 5 Number: 2

DOI

https://doi.org/10.31202/ecjse.403806

IZ

https://izlik.org/JA94HG75MD

Cite

RIS / Bibtex

APA

Candan, T., & Bağdatlı, A. (2018). Et Teknolojisinde Alternatif Isıtma Yöntemleri. El-Cezeri, 5(2), 656-670. https://doi.org/10.31202/ecjse.403806

AMA

1.Candan T, Bağdatlı A. Et Teknolojisinde Alternatif Isıtma Yöntemleri. El-Cezeri Journal of Science and Engineering. 2018;5(2):656-670. doi:10.31202/ecjse.403806

Chicago

Candan, Tuba, and Aytunga Bağdatlı. 2018. “Et Teknolojisinde Alternatif Isıtma Yöntemleri”. El-Cezeri 5 (2): 656-70. https://doi.org/10.31202/ecjse.403806.

EndNote

Candan T, Bağdatlı A (May 1, 2018) Et Teknolojisinde Alternatif Isıtma Yöntemleri. El-Cezeri 5 2 656–670.

IEEE

[1]T. Candan and A. Bağdatlı, “Et Teknolojisinde Alternatif Isıtma Yöntemleri”, El-Cezeri Journal of Science and Engineering, vol. 5, no. 2, pp. 656–670, May 2018, doi: 10.31202/ecjse.403806.

ISNAD

Candan, Tuba - Bağdatlı, Aytunga. “Et Teknolojisinde Alternatif Isıtma Yöntemleri”. El-Cezeri 5/2 (May 1, 2018): 656-670. https://doi.org/10.31202/ecjse.403806.

JAMA

1.Candan T, Bağdatlı A. Et Teknolojisinde Alternatif Isıtma Yöntemleri. El-Cezeri Journal of Science and Engineering. 2018;5:656–670.

MLA

Candan, Tuba, and Aytunga Bağdatlı. “Et Teknolojisinde Alternatif Isıtma Yöntemleri”. El-Cezeri, vol. 5, no. 2, May 2018, pp. 656-70, doi:10.31202/ecjse.403806.

Vancouver

1.Tuba Candan, Aytunga Bağdatlı. Et Teknolojisinde Alternatif Isıtma Yöntemleri. El-Cezeri Journal of Science and Engineering. 2018 May 1;5(2):656-70. doi:10.31202/ecjse.403806

Et Teknolojisinde Alternatif Isıtma Yöntemleri

Et Teknolojisinde Alternatif Isıtma Yöntemleri

Abstract

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