Et Kurutmada Mikrodalga Kullanımına İlişkin Yaklaşımlar ve Uygulamalar

Abstract

Et, besleyici değerinin yüksek olması ve sağlıklı bir diyette yer alması gerektiğinden önemli bir gıda grubunu oluşturmaktadır. Bunun yanısıra et, yüksek biyolojik değerli proteinin, B grubu vitaminlerin ve minerallerin de önemli bir kaynağı olarak kabul edilmektedir. Bu bağlamda et ürünlerinin tüketimi, besleyiciliği ve sağlığa faydaları açısından önem taşımaktadır. Ancak et, aynı zamanda yüksek su aktivitesine sahip bir gıda maddesidir. Bunun için et uygun olmayan şartlar altında hızla bozulabilmektedir. Bu sebeple etin korunması için uygulanan yöntemler depolama sürecini doğrudan etkilemektedir. Etin korunması amacıyla uygulanan en eski yöntemlerden birisi kurutmadır. Kurutma ile etin su aktivitesi düşürülerek raf ömrü uzatılmakta, ayrıca kurutulmuş etin hacminin küçülmesi ve soğuk zincir gerektirmemesi açısından depolama maliyetleri de düşmektedir. Eski çağlarda doğal enerji olarak güneşten faydalanıp özellikle sıcak iklim bölgelerinde kurutma yapılması büyük avantajlar sağlamıştır. Günümüzde hâlâ özellikle gelişmemiş ülkelerde bu geleneksel üretim metodu kullanılmaya devam etmektedir. Ancak güneşte kurutma, ucuz ve basit olmasının yanı sıra, iklim şartlarının kontrol edilemezliği yağmur, rüzgar vb. , yüksek işgücü, uzun zaman ve büyük kurutma alanları gerektirmesi, ayrıca kontaminasyonlara böcek, sinek, mikroorganizma, vb. açık olması açısından dezavantajlar da barındırmaktadır. Günümüzde gelişmiş ülkelerde, et kurutmada ileri teknolojiye sahip kombine kurutma sistemleri kullanılmakta böylece hem ürün standardizasyonu sağlanmakta hem de kontaminasyon önlendiği için ürünlerin kalitesi artmaktadır. Dondurarak kurutma, vakum kurutma, kurutmada ultrason kullanımı, mikrodalga kurutma, kızgın buharla kurutma gibi pek çok farklı yöntem ve bu yöntemlerin kombinasyonları hem literatürde hem de teknolojide yer almaktadır. Bu derlemede, et kurutma ve kurutma yöntemlerinden biri olan mikrodalga kurutma incelenerek et kurutmadaki etkinliği açısından literatür çalışmaları derlenmiştir.

Keywords

• Et kurutma, Mikrodalga kurutma, Kurutulmuş et

Approaches and Practices Related to Use Microwave In Drying Meat

Abstract

Meat is important part of a healthy diet because of nutritional value. Also meat is an important source of high biological value protein, B group vitamins and some minerals. In this context, consumption of meat products, is important in terms of nutritional and health benefits. However, meat is a muscle-based food which has high water activity and can deteriorate rapidly under unsuitable conditions. Therefore, the methods, used to protect the meat, directly affect the storage process. One of the oldest methods used to protect the meat is drying. Not only shelf life of meat products is extended but also the water activity of meat and storage costs are reduced by drying. In antiquity was utilized the sun as a natural source of energy for drying. Today, especially the underdeveloped countries still continue to use this traditional production method. Drying under the sun is cheap and simple method but it has some disadvantages such as uncontrollability of climatic conditions rain, wind, etc. , requirements high labor, long time, large drying area and contamination insects, microorganisms, flies, etc. . Today, in developed countries, combined drying systems are used for meat drying. Thereby not only providing of the quality and standardization of products but also the prevention of contamination is ensured. Many different methods such as freeze drying, vacuum drying, drying with ultrasound, microwave drying, superheated steam drying and theirs combinations takes place both in the literature and technology. In this review, meat drying and microwave drying that is one of the drying methods are examined and literature studies is compiled in terms of efficiency of microwave drying method.

Keywords

• Meat drying, microwave drying, dried meat

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