Et Teknolojisinde Alternatif Isıtma Yöntemleri

Yıl 2018, , 656 - 670, 31.05.2018

Tuba Candan , Aytunga Bağdatlı

https://doi.org/10.31202/ecjse.403806

Cited By: 2

Öz

Et, kimyasal bileşimi nedeniyle hızla bozulabilen bir gıdadır. Bu nedenle
etin muhafazası için çeşitli yöntemler kullanılmaktadır. Haşlama, kavurma gibi
geleneksel ısıtma yöntemleri, gıdaların raf ömrünün uzatılmasını ve mikrobiyal
açıdan gıda güvenliğini sağlamaktadır. Ancak et ve et ürünlerinin besin
değerinde ve duyusal niteliklerinde kayıplar meydana gelmektedir. Bunun yanı
sıra geleneksel ısıtma yöntemlerinde işlem süresinin uzun olması nedeniyle
enerji kullanımı fazla olmaktadır. Gıdaların geleneksel yöntemlerle pişirilmesi
sonucunda fiziksel ve kimyasal yapılarında gerçekleşen değişimlerin sebep
olduğu renk, tekstür gibi özelliklerindeki değişimler, ürün kalitesinde
belirleyici rol oynamaktadır. Bu işlemler sırasında gıda kalitesinin bozulması
tüketici kabulünde endişe kaynağıdır. Tüketici memnuniyetini sağlamak amacıyla
bilim insanları daha güvenli ve besleyici gıda ürünleri üretmek için çeşitli
gıda işleme teknolojilerini araştırmaktadır. Bu teknolojiler arasında son yıllarda
ortaya çıkan alternatif ısıtma yöntemleri olarak kullanılan ohmik ısıtma,
mikrodalga ısıtma, radyo frekans ısıtma ve infrared ısıtma dikkat çekmektedir.
Bunun nedeni, geleneksel yöntemlere kıyasla alternatif yöntemler, gıda
güvenliği açısından yarar sağlarken, işlem sürelerini azaltarak enerji
tüketiminin korunmasını sağlamaktadır. Ayrıca bu teknikler et endüstrisinde
gıdaların besin öğeleri içeriği ile fonksiyonel ve duyusal özelliklerinin
korunmasını da sağlamaktadır. Gelecekte, geliştirilen alternatif ısıtma
tekniklerinin, günümüzde kullanılan geleneksel ısıtma yöntemlerin yerini
alacağı düşünülmektedir.

Anahtar Kelimeler

Alternatif ısıtma yöntemleri; Ohmik ısıtma; Mikrodalga ısıtma; Radyo frekans ısıtma; İnfrared Isıtma

Kaynakça

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