MEYVE SEBZE İŞLEMEDE MİKRODALGA HAŞLAMA UYGULAMALARI

Year 2015, Volume: 40 Issue: 3, 171 - 178, 01.06.2015

Duygu Başkaya Sezer Aslıhan Demirdöven

Abstract

Meyve ve sebze işleme sanayinde kullanılan geleneksel haşlama yöntemleri, uzun işlem süreleri, yüksekişlem maliyetlerinin yanında ürünlerin besinsel, duyusal ve tekstürel özelliklerinde bazı istenmeyenetkiler meydana getirmektedir. Son yıllarda teknolojik gelişmeler ile beraber tüketicinin hızlı hazırlanangıda tercihinin artması ile gıda sanayi, ürün kalitesini koruyarak, pratik ve düşük maliyetli işlemetekniklerine yönelmiştir. Meyve ve sebze işlemede de bu tekniklerin kullanılması ile üretim maliyetleridüşürülerek verim artışı sağlanmaktadır. Bunlardan biri olan mikrodalga, geleneksel yönteme alternatifolarak kullanılmaktadır. Bu derlemede mikrodalga haşlama uygulamasının enzim inaktivasyonu,toplam pektin, toplam karotenoid, renk, doku ve ağırlık değişimi gibi bazı kalite özelliklerine etkileriningeleneksel haşlama uygulaması ile kıyaslanması amaçlanmıştır. Sonuç olarak, mikrodalga haşlamauygulamasının minimal işlem özellikleri, enerji ve zaman tasarrufu, işlem hızı, etkin enzim inaktivasyonuaçısından avantajlarının yanı sıra, hızlı ısı değişimi nedeni ile ürünlerde nem kaybına bağlı ağırlık azalmasıve renk farklılıkları meydana getirdiği belirlenmiştir

Keywords

Haşlama, mikrodalga, enzim, doku, renk

MICROWAVE BLANCHING APPLICATIONS in FRUIT and VEGETABLE PROCESSING

Abstract

Conventional blanching methods used in fruit and vegetable processing industry generates somedeleterious effects on nutritional, organoleptic and textural properties of foods, besides having longprocess time and high operating costs. In recent years, with technological developments and choice ofconsumers trends toward instant-prepared foods, food industry is apt to practical and low-cost processingtechniques along with preserving quality of material. Similarly, in vegetable and fruit processing,production costs are being tried to cut in the expectation of increase in efficiency that is ensured by usingthese techniques. Microwave being one of them is used as an alternative to conventional method. Inthis review it is aimed that comparing the effects of microwave blanching application on certain qualitycharacteristics such as enzyme inactivation, total pectin, total carotenoid content, color, texture, changein weight, with those of conventional blanching treatment. Consequently, it has been determined thatmicrowave blanching application provides advantages from the point of view of giving minimal processcharacteristics, saving of energy and time, high process rate, efficient enzyme inactivation, however,weight loss and color differences relating with loss in moisture content arising due to flash heatingmechanism

Keywords

Blanching, microwave, enzyme, texture, color

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