ETİN TUZLANMASI İŞLEMİNDE VAKUMLU EMDİRİM TEKNİĞİNİN KULLANILMASI

Elif Aykın Dinçer; Mustafa Erbaş

doi:10.15237/gida.338797

ETİN TUZLANMASI İŞLEMİNDE VAKUMLU EMDİRİM TEKNİĞİNİN KULLANILMASI

Abstract

Tuzlama işlemi, etin raf ömrünü uzatma ve teknolojik kalitesini geliştirme amacıyla uygulanmaktadır. Geleneksel yöntemlerden biri olan yaş tuzlamada, et salamura içerisinde belli bir süre bekletilmekte ve tuzun ete nüfuz etmesi sağlanmaktadır. Ancak, bu yöntemle tuzun ete nüfuzu oldukça yavaş olmaktadır. Son yıllarda salamura çözeltisi ile et arasındaki kütle aktarım hızını arttırmak için vakumlu emdirim yöntemi kullanılmaktadır. Vakumlu emdirim yönteminde, kısmi bir vakum basıncı uygulanarak kapiler sistemdeki doğal sıvılar ve gazlar uzaklaşmakta ve oluşan boşluklara arzu edilen çözelti nüfuz etmektedir. Kurutma ve dondurma gibi işlemlerden önce ön işlem olarak uygulanabilme, işleme süresini kısaltma, son ürünün kalitesini geliştirme ve üretim maliyetini azaltma bu yöntemin sağladığı başlıca avantajlardır. Bu makalede; etin tuzlanmasında vakumlu emdirim yönteminin kullanılmasıyla ilgili çalışmalar derlenmiştir.

Keywords

Et,tuzlama,vakum impregnasyon

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Details

Primary Language

Turkish

Subjects

-

Journal Section

Review

Authors

Elif Aykın Dinçer
AKDENİZ ÜNİVERSİTESİ
Türkiye

Mustafa Erbaş
AKDENİZ ÜNİVERSİTESİ
Türkiye

Publication Date

January 19, 2018

Submission Date

September 19, 2017

Acceptance Date

December 22, 2017

Published in Issue

Year 2018 Volume: 43 Number: 1

DOI

https://doi.org/10.15237/gida.338797

IZ

https://izlik.org/JA36BC88JF

Cite

RIS / Bibtex

APA

Aykın Dinçer, E., & Erbaş, M. (2018). ETİN TUZLANMASI İŞLEMİNDE VAKUMLU EMDİRİM TEKNİĞİNİN KULLANILMASI. Gıda, 43(1), 139-150. https://doi.org/10.15237/gida.338797

AMA

1.Aykın Dinçer E, Erbaş M. ETİN TUZLANMASI İŞLEMİNDE VAKUMLU EMDİRİM TEKNİĞİNİN KULLANILMASI. The Journal of Food. 2018;43(1):139-150. doi:10.15237/gida.338797

Chicago

Aykın Dinçer, Elif, and Mustafa Erbaş. 2018. “ETİN TUZLANMASI İŞLEMİNDE VAKUMLU EMDİRİM TEKNİĞİNİN KULLANILMASI”. Gıda 43 (1): 139-50. https://doi.org/10.15237/gida.338797.

EndNote

Aykın Dinçer E, Erbaş M (January 1, 2018) ETİN TUZLANMASI İŞLEMİNDE VAKUMLU EMDİRİM TEKNİĞİNİN KULLANILMASI. Gıda 43 1 139–150.

IEEE

[1]E. Aykın Dinçer and M. Erbaş, “ETİN TUZLANMASI İŞLEMİNDE VAKUMLU EMDİRİM TEKNİĞİNİN KULLANILMASI”, The Journal of Food, vol. 43, no. 1, pp. 139–150, Jan. 2018, doi: 10.15237/gida.338797.

ISNAD

Aykın Dinçer, Elif - Erbaş, Mustafa. “ETİN TUZLANMASI İŞLEMİNDE VAKUMLU EMDİRİM TEKNİĞİNİN KULLANILMASI”. Gıda 43/1 (January 1, 2018): 139-150. https://doi.org/10.15237/gida.338797.

JAMA

1.Aykın Dinçer E, Erbaş M. ETİN TUZLANMASI İŞLEMİNDE VAKUMLU EMDİRİM TEKNİĞİNİN KULLANILMASI. The Journal of Food. 2018;43:139–150.

MLA

Aykın Dinçer, Elif, and Mustafa Erbaş. “ETİN TUZLANMASI İŞLEMİNDE VAKUMLU EMDİRİM TEKNİĞİNİN KULLANILMASI”. Gıda, vol. 43, no. 1, Jan. 2018, pp. 139-50, doi:10.15237/gida.338797.

Vancouver

1.Elif Aykın Dinçer, Mustafa Erbaş. ETİN TUZLANMASI İŞLEMİNDE VAKUMLU EMDİRİM TEKNİĞİNİN KULLANILMASI. The Journal of Food. 2018 Jan. 1;43(1):139-50. doi:10.15237/gida.338797

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GIDA / THE JOURNAL OF FOOD

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