Et Kurutmada Mikrodalga Kullanımına İlişkin Yaklaşımlar ve Uygulamalar

Year 2015, Issue: 5, 24 - 25, 01.06.2015

Sena Özbay Doğu Cemalettin Sarıçoban

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

References

• [1] Rahman, M. S., Salman, Z., Kadim, I. T., Mothershaw, A., Al-Riziqi, M. H., Guizani, N., ... Ali, A. (2005). Microbial and physico-chemical characteristics of dried meat processed by different methods. International Journal of Food Engineering, 1(2). DOI: 10.2202/1556- 3758.1016
• [2] Traffano-Schiffo, M. V., Castro-Giráldez, M., Fito, P. J., Balaguer, N. (2014). Thermodynamic model of meat drying by infrared thermography. Journal of Food Engineering, 128, 103-110.
• [3] Karabacak, M. S., Esin, A., Cekmecelioglu, D. (2014). Drying behavior of meat samples at various fiber directions and air conditions. Drying Technology, 32, 695–707.
• [4] Heinz, G., Hautzinger, P. (2007). Meat Processing Technology for Small-To MediumScale Producers. Bangkok: Food and Agriculture Organization of The United Nations.
• [5] Anonim. (2012). Türk Gıda Kodeksi Et ve Et Ürünleri Tebliği Tebliğ No: 2012/74 Sayı: 28488. Gıda, Tarım ve Hayvancılık Bakanlığı.
• [6] Lewicki, P., Arboix, J. A., Botó, P. G., Beringues, J. C., Moreno, I. M. (2014). Drying. M. Dikeman, C. Devine içinde, Encyclopedia of Meat Science (Second Edition) (pp. 471-479). London: Elsevier Ltd.
• [7] Anonymous. (1990). Manual on simple methods of meat preservation. FAO Animal Production and Health Paper 79. Rome: Food and Agriculture Organization of The United Nations.
• [8] Chukwu, O. (2009). Influences of drying methods on nutritional properties of tilapia fish (Oreochromis nilotieus). World Journal of Agricultural Sciences, 5(2), 256-258.
• [9] Jain, D., Pathare, P. B. (2007). Study the drying kinetics of open sun drying of fish. Journal of Food Engineering, 78(4), 1315-1319.
• [10] Bala, B. K., Mondol, M. R. A. (2001). Experimental investigation on solar drying of fish using solar tunnel dryer. Drying Technology, 19(2), 427-436.
• [11] Duan, Z., Zhang, M., Hu, Q., Sun, J. (2005). Characteristics of microwave drying of bighead carp. Drying Technology, 23(3), 637-643.
• [12] Igene, J. O. (1986). Drying of fish-factors to consider. http://aquaticcommons.org/3432/1/123.pdf (Access date: 26 Haziran 2015)
• [13] Charlton, K. E., Probst, Y., Tapsell, L. C., Blackall, P. J. (2008). Food, health and nutrition: where does chicken fit?. University of Wollongong Research Online. http://ro.uow.edu.au/cgi/viewcontent.cgi?article=2536&context=hbspapers (Access date: 8 Temmuz 2015).
• [14] Babić, J., Cantalejo, M. J., Arroqui, C. (2009). The effects of freeze-drying process parameters on Broiler chicken breast meat. LWT-Food Science and Technology, 42(8), 1325- 1334.
• [15] Hii, C. L., Itam, C. E., Ong, S. P. (2014). Convective air drying of raw and cooked chicken meats. Drying Technology, 32(11), 1304-1309.
• [16] Namsanguan, Y., Tia, W., Devahastin, S., Soponronnarit, S. (2004). Drying kinetics and quality of shrimp undergoing different two-stage drying processes. Drying Technology, 22(4), 759-778.
• [17] Nathakaranakule, A., Kraiwanichkul, W., Soponronnarit, S. (2007). Comparative study of different combined superheated-steam drying techniques for chicken meat. Journal of Food Engineering, 80(4), 1023-1030.
• [18] Zeng, Q. R., Zhang, M., Adhikari, B. P., Mujumdar, A. S. (2013). Effect of drying processes on the functional properties of collagen peptides produced from chicken skin. Drying Technology, 31(13-14), 1653-1660.
• [19] Li, M., Wang, H., Zhao, G., Qiao, M., Li, M., Sun, L., Zhang, J. (2014). Determining the drying degree and quality of chicken jerky by LF-NMR. Journal of Food Engineering, 139, 43-49.
• [20] Abdulhameed, A. A., Zaman, W., Yang, T. A. (2014). Application of Superheated Steam in Sample Preparation (Chicken Sausage) for Determination of Total Fat, Fatty Acid and Lipid Oxidation. Food Science and Technology, 2(3), 27-33.
• [21] Farkas, B. E., Singh, R. P. (1991). Physical properties of air-dried and freeze-dried chicken white meat. Journal of Food Science, 56(3), 611-615.
• [22] Başlar, M., Kılıçlı, M., Toker, O. S., Sağdıç, O., Arici, M. (2014). Ultrasonic vacuum drying technique as a novel process for shortening the drying period for beef and chicken meats. Innovative Food Science & Emerging Technologies, 26, 182-190.
• [23] Taher, B. J., Farid, M. M. (2001). Cyclic microwave thawing of frozen meat: experimental and theoretical investigation. Chemical Engineering and Processing: Process Intensification, 40(4), 379-389.
• [24] Konak, Ü. İ., Certel, M., Helhel, S. (2009). Gıda sanayisinde mikrodalga uygulamaları. Electronic Journal of Food Technologies, 4(3), 20-31.
• [25] Chandrasekaran, S., Ramanathan, S., Basak, T. (2013). Microwave food processing—A review. Food Research International, 52(1), 243-261.
• [26], R., Jayas, D. S. (2007). Changes in quality of microwave-treated agricultural products— a review. Biosystems Engineering, 98(1), 1-16.
• [27] Cohen, J. S., Yang, T. C. (1995). Progress in food dehydration. Trends in Food Science & Technology, 6(1), 20-25.
• [28] Basak, T., Rao, B. S. (2011). Role of ceramic composites and microwave pulsing on efficient microwave processing of pork meat samples. Food Research International, 44(9), 2679-2697.
• [29] Musto, M., Faraone, D., Cellini, F., Musto, E. (2014). Changes of DNA quality and meat physicochemical properties in bovine supraspinatus muscle during microwave heating.
• Journal of the Science of Food and Agriculture, 94(4), 785-791. [30] Uslu M. K. Certel, M. (2006). Dielektrik Isıtma ve Gıda İşlemede Kullanımı. Gıda Teknolojileri Elektronik Dergisi, 3, 61-69.
• [31] Picouet, P. A., Fernández, A., Serra, X., Sunol, J. J., Arnau, J. (2007). Microwave heating of cooked pork patties as a function of fat content. Journal of food science, 72(2), 57- 63.
• [32] Saldamlı, İ., Saldamlı, E. (2000). Gıda Endsütrisi Makinaları. Ankara: Savaş Yayınev
• [33] Mujumdar, A. S. (Ed.). (2014). Handbook of industrial drying. CRC Press.
• [34] Bantle, M., Käfer, T., Eikevik, T. M. (2013). Model and process simulation of microwave assisted convective drying of clipfish. Applied Thermal Engineering, 59(1), 675- 682.
• [35] Wang, Z., Sun, J., Chen, F., Liao, X., Hu, X. (2007). Mathematical modelling on thin layer microwave drying of apple pomace with and without hot air pre-drying. Journal of Food Engineering, 80(2), 536-544.
• [36] Tarhan, S., Güneş, G. E. M., Mutlu, A. (2009). Farklı Kurutma Koşullarının Amasya Elmasının Kuruma Süresi ve Kalitesi Üzerine Etkileri. Tarım Bilimleri Araştırma Dergisi, 2(2),1-6.
• [37] Silva, F. A., Marsaioli, A., Maximo, G. J., Silva, M. A. A. P., Goncalves, L. A. G. (2006). Microwave assisted drying of macadamia nuts. Journal of Food Engineering, 77(3), 550-558.
• [38] Wang, J., Xi, Y. S. (2005). Drying characteristics and drying quality of carrot using a two-stage microwave process. Journal of Food Engineering, 68(4), 505-511.
• [39] Yan, W. Q., Zhang, M., Huang, L. L., Tang, J., Mujumdar, A. S., Sun, J. C. (2010). Studies on different combined microwave drying of carrot pieces. International journal of Food Science & Technology, 45(10), 2141-2148.
• [40] Raghavan, G. S. V., Venkatachalapathy, K. (1999). Shrinkage of strawberries during microwave drying. Drying Technology, 17(10), 2309-2321.
• [41] Wang, J., Wang, J. S., Yu, Y. (2007). Microwave drying characteristics and dried quality of pumpkin. International Journal of Food Science & Technology, 42(2), 148-156.
• [42] Yoğurtçu, H. (2014). Mikrodalga Fırında Limon Kurutma: Kinetiği ve Modellenmesi. Fırat Üniv. Mühendislik Bilimleri Dergisi, 26 (1), 27-33.
• [43] Giri, S. K., Prasad, S. (2006). Modeling shrinkage and density changes during microwave-vacuum drying of button mushroom. International Journal of Food Properties, 9(3), 409-419.
• [44] Eştürk, O., Soysal, Y. (2010). Drying properties and quality parameters of dill dried with intermittent and continuous microwave-convective air treatments. Journal of Agricultural Sciences, 16, 26-36.
• [45] Sharma, G. P., Prasad, S. (2001). Drying of garlic (Allium sativum) cloves by microwave–hot air combination. Journal of Food Engineering, 50(2), 99-105.
• [46] Alibaş, İ. (2012). Asma yaprağının (Vitis vinifera L.) mikrodalga enerjisiyle kurutulması ve bazı kalite parametrelerinin belirlenmesi. Tarım Bilimleri Dergisi, 18, 43-53.
• [47] Stanisławski, J. (2005). Drying of diced carrot in a combined microwave–fluidized bed dryer. Drying Technology, 23(8), 1711-1721.
• [48] López, J., Uribe, E., Vega-Gálvez, A., Miranda, M., Vergara, J., Gonzalez, E., Di Scala, K. (2010). Effect of air temperature on drying kinetics, vitamin C, antioxidant activity, total phenolic content, non-enzymatic browning and firmness of blueberries variety O’Neil. Food and Bioprocess Technology, 3(5), 772-777.
• [49] Arabhosseini, A., Padhye, S., Huisman, W., van Boxtel, A., Müller, J. (2011). Effect of drying on the color of tarragon (Artemisia dracunculus L.) leaves. Food and Bioprocess Technology, 4(7), 1281-1287.
• [50] Duan, Z. H., Jiang, L. N., Wang, J. L., Yu, X. Y., Wang, T. (2011). Drying and quality characteristics of tilapia fish fillets dried with hot air-microwave heating. Food and Bioproducts processing, 89(4), 472-476.
• [51] Sunjka, P. S., Rennie, T. J., Beaudry, C., Raghavan, G. S. V. (2004). Microwaveconvective and microwave-vacuum drying of cranberries: A comparative study. Drying Technology, 22(5), 1217-1231.
• [52] Zhang, M., Tang, J., Mujumdar, A. S., Wang, S. (2006). Trends in microwave-related drying of fruits and vegetables. Trends in Food Science & Technology, 17(10), 524-534.
• [53] Gunasekaran, S. (1999). Pulsed microwave-vacuum drying of food materials. Drying Technology, 17(3), 395-412.
• [54] Maskan, M. (2001). Drying, shrinkage and rehydration characteristics of kiwifruits during hot air and microwave drying. Journal of Food Engineering, 48(2), 177-182.
• [55] Demirkol, Ö. Ş. (2007). Investigation of physical properties of different cake formulations during baking with microwave and infrared-microwave combination (Doctoral dissertation, Middle East Technıcal University).
• [56] Ramaswamy, H., Tang, J. (2008). Microwave and radio frequency heating. Food Science and Technology International, 14(5), 423-427.
• [57] Yarmand, M., Homayouni, A. (2011). Microwave processing of meat. INTECH Open Access Publisher.
• [58] Barbosa-Cánovas, G. V., Medina-Meza, I., Candoğan, K., Bermúdez-Aguirre, D.
• (2014). Advanced retorting, microwave assisted thermal sterilization (MATS), and pressure assisted thermal sterilization (PATS) to process meat products. Meat science, 98(3), 420-434.
• [59] Mujumdar, A. S., Law, C. L. (2010). Drying technology: Trends and applications in postharvest processing. Food and Bioprocess Technology, 3(6), 843-852.
• [60] Thiagarajan, I. V. (2008). Combined microwave-convection drying and textural characteristics of beef jerky (Doctoral dissertation, University of Saskatchewan Saskatoon).
• [61] Wang, Z. H., Shi, M. H. (1999). Microwave freeze drying characteristics of beef. Drying Technology, 17(3), 434-447.
• [62] Pianroj, Y., Kerdthongmee, P., Nisoa, M., Kerdthongmee, P., Galakarn, J. (2006). Development of a microwave system for highly-efficient drying of fish. Walailak Journal of Science and Technology (WJST), 3(2), 237-250.
• [63] Matashige, E., Akahoshi, R. (2002). Production of dehydrated chicken meat by forced draft microwave drying studies on forced draft microwave drying, part III. Nippon Shokuhin Kagaku Kogaku Kaishi, 49(6), 359-367.
• [64] Ngadi, M. O., Wang, Y., Adedeji, A. A., Raghavan, G. S. V. (2009). Effect of microwave pretreatment on mass transfer during deep-fat frying of chicken nugget. LWTFood Science and Technology, 42(1), 438-440.
• [65] Li, Z., Raghavan, G. S. V., Orsat, V. (2010). Temperature and power control in microwave drying. Journal of Food Engineering, 97(4), 478-483.
• [66] Vadivambal, R., Jayas, D. S. (2010). Non-uniform temperature distribution during microwave heating of food materials—a review. Food and Bioprocess Technology, 3(2), 161- 171.