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İndüksiyon ve Ohmik Isıtma İşlemlerinin Gıdalara Uygulanabilirliğinin Karşılaştırılması

Yıl 2019, Cilt 17, Sayı 1, 111 - 120, 26.03.2019
https://doi.org/10.24323/akademik-gida.544844

Öz

Geleneksel ısıtma yöntemlerinin enerji verimliliklerinin düşük olması ve gıdanın kalite özelliklerindeki bazı istenmeyen değişimlere sebep olmaları nedeniyle güncel ısıtma teknolojileri ile ilgili arayışlar son yıllarda giderek artmıştır. Tüketicilerinin minimal işlem gören ve yüksek kalitede ürün talebini karşılayan ve yüksek enerji verimliliğine sahip üretime olanak tanıyan güncel yöntemler, geleneksel yöntemlere alternatif olabilmektedir. Bu derleme çalışmasında güncel elektriksel ısıtma yöntemlerinden olan indüksiyon ısıtma ve ohmik ısıtma işlemleri tanıtılarak, uygulama alanları ve çalışma prensipleri arasındaki farklılıklar tartışılmıştır. Her iki ısıtma yöntemi için tasarlanan sürekli sistem boru hattı ve pişirme uygulamaları konusunda yapılan çalışmalar incelenmiştir. Benzer amaçlarla oluşturulan gıda işleme sistemleri baz alınarak, iki farklı ısıtma yönteminin gıdalara uygulanabilirliği karşılaştırılmış ve potansiyel uygulama alanları konusunda öneriler oluşturulmuştur.

Kaynakça

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  • [2] Knorr, D., Froehling, A., Jaeger, H., Reineke, K., Schlueter, O., Schoessler, K. (2011). Emerging technologies in food processing. Annual Review of Food Science and Technology, 2, 203-235.
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  • [4] Evrendilek, G.A., Baysal, T., Icier, F., Yildiz, H., Demirdoven, A., Bozkurt, H. (2012). Processing of fruits and fruit juices by novel electrotechnologies. Food Engineering Reviews, 4(1), 68-87.
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  • [9] Hartyáni, P., Dalmadi, I., Cserhalmi, Z., Kántor, D.B., Tóth-Markus, M., Sass-Kiss, Á. (2011). Physical–chemical and sensory properties of pulsed electric field and high hydrostatic pressure treated citrus juices. Innovative Food Science & Emerging Technologies, 12(3), 255-260.
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Comparison of the Applicability of Induction and Ohmic Heating Processes to Foods

Yıl 2019, Cilt 17, Sayı 1, 111 - 120, 26.03.2019
https://doi.org/10.24323/akademik-gida.544844

Öz

Interest on novel thermal technologies has been steadily increased in recent years because of the some undesirable changes in the quality characteristics of foods and the low energy efficiency during conventional heating. Novel methods that meet customer expectations for minimally processed and high-quality products and enable high energy efficiency production can be alternative to conventional methods. In this review, induction heating and ohmic heating processes, which are novel electrical heating methods, are explained, and working principles and the differences between their application areas are discussed. The studies on the continuous system pipe line and cooking applications designed for both heating methods are presented. Based on the food processing systems established for similar purposes, the applicability of both heating methods to foods is compared, and their potential application areas are suggested.

Kaynakça

  • [1] Pereira, R.N., Vicente, A.A. (2010). Environmental impact of novel thermal and non-thermal technologies in food processing. Food Research International, 43(7), 1936-1943.
  • [2] Knorr, D., Froehling, A., Jaeger, H., Reineke, K., Schlueter, O., Schoessler, K. (2011). Emerging technologies in food processing. Annual Review of Food Science and Technology, 2, 203-235.
  • [3] Rawson, A., Patras, A., Tiwari, B.K., Noci, F., Koutchma, T., Brunton, N. (2011). Effect of thermal and non thermal processing technologies on the bioactive content of exotic fruits and their products: Review of recent advances. Food Research International, 44(7), 1875-1887.
  • [4] Evrendilek, G.A., Baysal, T., Icier, F., Yildiz, H., Demirdoven, A., Bozkurt, H. (2012). Processing of fruits and fruit juices by novel electrotechnologies. Food Engineering Reviews, 4(1), 68-87.
  • [5] Aguilar-Rosas, S.F., Ballinas-Casarrubias, M.L., Nevarez-Moorillon, G.V., Martin-Belloso, O., Ortega-Rivas, E. (2007). Thermal and pulsed electric fields pasteurization of apple juice: Effects on physicochemical properties and flavour compounds. Journal of Food Engineering, 83(1), 41-46.
  • [6] Nikdel, S., Chen, C.S., Parish, M.E., MacKellar, D.G., Friedrich, L.M. (1993). Pasteurization of citrus juice with microwave energy in a continuous-flow unit. Journal of Agricultural and Food Chemistry, 41(11), 2116-2119.
  • [7] Vikram, V.B., Ramesh, M.N., Prapulla, S.G. (2005). Thermal degradation kinetics of nutrients in orange juice heated by electromagnetic and conventional methods. Journal of Food Engineering, 69(1), 31-40.
  • [8] Yildiz, H., Bozkurt, H., Icier, F. (2009). Ohmic and conventional heating of pomegranate juice: effects on rheology, color, and total phenolics. Revista de Agaroquimica y Tecnologia de Alimentos, 15(5), 503-512.
  • [9] Hartyáni, P., Dalmadi, I., Cserhalmi, Z., Kántor, D.B., Tóth-Markus, M., Sass-Kiss, Á. (2011). Physical–chemical and sensory properties of pulsed electric field and high hydrostatic pressure treated citrus juices. Innovative Food Science & Emerging Technologies, 12(3), 255-260.
  • [10] Bozkır, H., Baysal, T., Ergün, A. R. (2014). Gıda Endüstrisinde Uygulanan Yeni Çözündürme Teknikleri. Academic Food Journal/Akademik GIDA, 12(3).
  • [11] Çokgezme, Ö. F., & İçier, F. (2016). Dondurulmuş Gıdaların Çözündürülmesinde Alternatif Bir Yöntem: Ohmik Çözündürme. Academic Food Journal/Akademik Gida, 14(2).
  • [12] Dereci, S. (2010). İndüksiyonla Isıtma Sistemlerinin İncelenmesi ve Bir Uygulama Devresinin Gerçekleştirilmesi, Yüksek Lisans Tezi, Yıldız Teknik Üniversitesi, İstanbul
  • [13] Öncü, S. (2005). Bir Fazlı Yüksek Verimli Ev Tipi Bir İndüksiyon Isıtma Sistemi, Yüksek Lisans Tezi, Pamukkale Üniversitesi, Denizli
  • [14] Anonymous, “Opinions on Induction heating”, http://www.writeopinions.com/induction-heating (Erişim Tarihi, 11.12.2017)
  • [15] Tokgöz, S. (2011). Elektromanyetik İndüksiyona Karşı Katı Cisimlerin Davranışı ve Sıcaklık Kontrolü, Yüksek Lisans Tezi, Süleyman Demirel Üniversitesi, Isparta
  • [16] Lucía, O., Maussion, P., Dede, E.J., Burdío, J.M. (2014). Induction heating technology and its applications: past developments, current technology, and future challenges. IEEE Transactions on Industrial Electronics, 61(5), 2509-2520.
  • [17] Sadhu, P.K., Pal, N., Bandyopadhyay, A., Sinha, D. (2010). Review of induction cooking-a health hazards free tool to improve energy efficiency as compared to microwave oven. The 2nd International Conference on Computer and Automation Engineering (ICCAE), February 26-28, 2010, Singapore, Book of Proceedings, 5, 650-654p.
  • [18] Gisslen, W. (2007). Professional cooking. John Wiley & Sons,Inc., New Jersey, USA.
  • [19] Ito, A., Shinkai, M., Honda, H., Kobayashi, T. (2005). Medical application of functionalized magnetic nanoparticles. Journal of Bioscience and Bioengineering, 100(1), 1-11.
  • [20] Mohring, J.U., Wrona E. (2011). Development of Customized Solutions - an Interesting Challenge of Modern Induction Heating. Advances in Induction and Microwave Heating of Mineral and Organic Materials, Edited by S. Grundas, InTech, Rijeka, Croatia, 125p.
  • [21] Baysal, T., İçier, F., Baysal, H.A. (2011). Güncel Elektriksel Isıtma Yöntemleri. Sidas Medya Yayınları, Çankaya, İzmir.
  • [22] Sharma, S., “Ohmic heating”, http://foodpathshala.ning.com/profiles/blogs/ohmic-heating (Erişim Tarihi, 11.12.2017)
  • [23] Varghese, K.S., Pandey, M.C., Radhakrishna, K., Bawa, A.S. (2014). Technology, applications and modelling of ohmic heating: a review. Journal of Food Science and Technology, 51(10), 2304-2317.
  • [24] Icier, F., Ilicali, C. (2005). Temperature dependent electrical conductivities of fruit purees during ohmic heating. Food Research International, 38(10), 1135-1142.
  • [25] Icıer, F., Ilıcalı, C. (2004). Electrical conductivity of apple and sourcherry juice concentrates during ohmic heating. Journal of Food Process Engineering, 27(3), 159-180.
  • [26] Kaur, N., Singh, A.K. (2016). Ohmic Heating: Concept and Applications - A Review. Critical Reviews in Food Science and Nutrition, 56(14), 2338-2351. [27] FDA. (2001). Kinetics of Microbial Inactivation for Alternative Food Processing Technologies: Ohmic and Inductive Heating.
  • [28] Curran, J.S., Featherstone, A.M. (1988). Electric-induction fluid heaters. Power Engineering Journal, 2(3), 157-160.
  • [29] Kaneda, M., Hishikawa, S., Tamaka, T., Guo, B., Nakaoka, M. (1999). Innovative electromagnetic induction eddy current-based dual packs heater using voltage-fed high-frequency PWM resonant inverter for continuous fluid processing in pipeline. The 25th Annual Conference of the IEEE Industrial Electronics Society, 29 November - 3 December, 1999, California, USA, Book of Proceedings, 2, 797-802p.
  • [30] Yıldız, M.N., İrfan, A. (2006). 2, 2kW’lık indüksiyonlu sıvı ısıtıcı tasarımı ve denenmesi. Makine Teknolojileri Elektronik Dergisi, 3, 11-23.
  • [31] Kwon, S.K., Mun, S.P. (2008). Development of induction heater hot water system using new active clamping quasi resonant ZVS PWM inverter. Journal of the Korean Institute of Illuminating and Electrical Installation Engineers, 22(11), 23-29.
  • [32] Sadakata, H., Nakaoka, M., Yamashita, H., Omori, H., Terai, H. (2002). Development of induction heated hot water producer using soft switching PWM high frequency inverter. Power Conversion Conference, April 2-5, 2002, Osaka, Japan, Book of Proceedings, 2, 452-455p.
  • [33] Altıntaş, A., Yıldız, M.N., Kızılkaya, İ. (2012). İndüksiyon Isıtma prensibi ile çalışan mikrokontrol denetimli bir sıvı ısıtıcısı tasarımı. Dumlupınar Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 29, 45-52.
  • [34] Sastry, S.K. (1992). A model for heating of liquid‐particle mixtures in a continuous flow ohmic heater. Journal of Food Process Engineering, 15(4), 263-278.
  • [35] Zhang, L., Fryer, P.J. (1993). Models for the electrical heating of solid-liquid food mixtures. Chemical Engineering Science, 48(4), 633-642.
  • [36] Zhang, L., Fryer, P.J. (1994). Food sterilization by electrical heating: sensitivity to process parameters. AIChE journal, 40(5), 888-898.
  • [37] Quarini, G.L. (1995). Thermalhydraulic aspects of the ohmic heating process. Journal of Food Engineering, 24(4), 561-574.
  • [38] Stirling, R. (1987). Ohmic heating-a new process for the food industry. Power Engineering Journal, 1(6), 365-371.
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Ayrıntılar

Birincil Dil Türkçe
Bölüm Derleme Makaleler
Yazarlar

Orhan KAYA Bu kişi benim (Sorumlu Yazar)

0000-0001-7602-4736


Filiz İÇİER>

0000-0002-9555-3390

Yayımlanma Tarihi 26 Mart 2019
Başvuru Tarihi 12 Aralık 2017
Kabul Tarihi 14 Ağustos 2018
Yayınlandığı Sayı Yıl 2019, Cilt 17, Sayı 1

Kaynak Göster

Bibtex @derleme { akademik-gida544844, journal = {Akademik Gıda}, issn = {1304-7582}, eissn = {2148-015X}, address = {Fevzipaşa Bulv. Çelik İş Merkezi, No: 162, Kat: 3, D:302, Çankaya, İzmir}, publisher = {Sidas Medya A.Ş.}, year = {2019}, volume = {17}, number = {1}, pages = {111 - 120}, doi = {10.24323/akademik-gida.544844}, title = {İndüksiyon ve Ohmik Isıtma İşlemlerinin Gıdalara Uygulanabilirliğinin Karşılaştırılması}, key = {cite}, author = {Kaya, Orhan and İçier, Filiz} }
APA Kaya, O. & İçier, F. (2019). İndüksiyon ve Ohmik Isıtma İşlemlerinin Gıdalara Uygulanabilirliğinin Karşılaştırılması . Akademik Gıda , 17 (1) , 111-120 . DOI: 10.24323/akademik-gida.544844
MLA Kaya, O. , İçier, F. "İndüksiyon ve Ohmik Isıtma İşlemlerinin Gıdalara Uygulanabilirliğinin Karşılaştırılması" . Akademik Gıda 17 (2019 ): 111-120 <https://dergipark.org.tr/tr/pub/akademik-gida/issue/44216/544844>
Chicago Kaya, O. , İçier, F. "İndüksiyon ve Ohmik Isıtma İşlemlerinin Gıdalara Uygulanabilirliğinin Karşılaştırılması". Akademik Gıda 17 (2019 ): 111-120
RIS TY - JOUR T1 - İndüksiyon ve Ohmik Isıtma İşlemlerinin Gıdalara Uygulanabilirliğinin Karşılaştırılması AU - OrhanKaya, Filizİçier Y1 - 2019 PY - 2019 N1 - doi: 10.24323/akademik-gida.544844 DO - 10.24323/akademik-gida.544844 T2 - Akademik Gıda JF - Journal JO - JOR SP - 111 EP - 120 VL - 17 IS - 1 SN - 1304-7582-2148-015X M3 - doi: 10.24323/akademik-gida.544844 UR - https://doi.org/10.24323/akademik-gida.544844 Y2 - 2018 ER -
EndNote %0 Akademik Gıda İndüksiyon ve Ohmik Isıtma İşlemlerinin Gıdalara Uygulanabilirliğinin Karşılaştırılması %A Orhan Kaya , Filiz İçier %T İndüksiyon ve Ohmik Isıtma İşlemlerinin Gıdalara Uygulanabilirliğinin Karşılaştırılması %D 2019 %J Akademik Gıda %P 1304-7582-2148-015X %V 17 %N 1 %R doi: 10.24323/akademik-gida.544844 %U 10.24323/akademik-gida.544844
ISNAD Kaya, Orhan , İçier, Filiz . "İndüksiyon ve Ohmik Isıtma İşlemlerinin Gıdalara Uygulanabilirliğinin Karşılaştırılması". Akademik Gıda 17 / 1 (Mart 2019): 111-120 . https://doi.org/10.24323/akademik-gida.544844
AMA Kaya O. , İçier F. İndüksiyon ve Ohmik Isıtma İşlemlerinin Gıdalara Uygulanabilirliğinin Karşılaştırılması. Akademik Gıda. 2019; 17(1): 111-120.
Vancouver Kaya O. , İçier F. İndüksiyon ve Ohmik Isıtma İşlemlerinin Gıdalara Uygulanabilirliğinin Karşılaştırılması. Akademik Gıda. 2019; 17(1): 111-120.
IEEE O. Kaya ve F. İçier , "İndüksiyon ve Ohmik Isıtma İşlemlerinin Gıdalara Uygulanabilirliğinin Karşılaştırılması", Akademik Gıda, c. 17, sayı. 1, ss. 111-120, Mar. 2019, doi:10.24323/akademik-gida.544844

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