Et Teknolojisinde Alternatif Isıtma Yöntemleri

Tuba Candan; Aytunga Bağdatlı

doi:10.31202/ecjse.403806

Et Teknolojisinde Alternatif Isıtma Yöntemleri

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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Ayrıntılar

Birincil Dil

Türkçe

Konular

Mühendislik

Bölüm

Derleme

Yazarlar

Tuba Candan ^*
Manisa Celal Bayar Üniversitesi
0000-0002-7836-9145
Türkiye

Aytunga Bağdatlı
Manisa Celal Bayar Üniversitesi
0000-0002-6080-7901
Türkiye

Yayımlanma Tarihi

31 Mayıs 2018

Gönderilme Tarihi

9 Mart 2018

Kabul Tarihi

14 Mart 2018

Yayımlandığı Sayı

Yıl 2018 Cilt: 5 Sayı: 2

DOI

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

IZ

https://izlik.org/JA94HG75MD

Kaynak Göster

RIS / Bibtex

APA

Candan, T., & Bağdatlı, A. (2018). Et Teknolojisinde Alternatif Isıtma Yöntemleri. El-Cezeri, 5(2), 656-670. https://doi.org/10.31202/ecjse.403806

AMA

1.Candan T, Bağdatlı A. Et Teknolojisinde Alternatif Isıtma Yöntemleri. ECJSE. 2018;5(2):656-670. doi:10.31202/ecjse.403806

Chicago

Candan, Tuba, ve Aytunga Bağdatlı. 2018. “Et Teknolojisinde Alternatif Isıtma Yöntemleri”. El-Cezeri 5 (2): 656-70. https://doi.org/10.31202/ecjse.403806.

EndNote

Candan T, Bağdatlı A (01 Mayıs 2018) Et Teknolojisinde Alternatif Isıtma Yöntemleri. El-Cezeri 5 2 656–670.

IEEE

[1]T. Candan ve A. Bağdatlı, “Et Teknolojisinde Alternatif Isıtma Yöntemleri”, ECJSE, c. 5, sy 2, ss. 656–670, May. 2018, doi: 10.31202/ecjse.403806.

ISNAD

Candan, Tuba - Bağdatlı, Aytunga. “Et Teknolojisinde Alternatif Isıtma Yöntemleri”. El-Cezeri 5/2 (01 Mayıs 2018): 656-670. https://doi.org/10.31202/ecjse.403806.

JAMA

1.Candan T, Bağdatlı A. Et Teknolojisinde Alternatif Isıtma Yöntemleri. ECJSE. 2018;5:656–670.

MLA

Candan, Tuba, ve Aytunga Bağdatlı. “Et Teknolojisinde Alternatif Isıtma Yöntemleri”. El-Cezeri, c. 5, sy 2, Mayıs 2018, ss. 656-70, doi:10.31202/ecjse.403806.

Vancouver

1.Tuba Candan, Aytunga Bağdatlı. Et Teknolojisinde Alternatif Isıtma Yöntemleri. ECJSE. 01 Mayıs 2018;5(2):656-70. doi:10.31202/ecjse.403806

Et Teknolojisinde Alternatif Isıtma Yöntemleri

Et Teknolojisinde Alternatif Isıtma Yöntemleri

Öz

Anahtar Kelimeler

Kaynakça

Ayrıntılar

Birincil Dil

Konular

Bölüm

Yazarlar

Yayımlanma Tarihi

Gönderilme Tarihi

Kabul Tarihi

Yayımlandığı Sayı

DOI

IZ

Kaynak Göster

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