Hamza BOZKIR, Ahsen Rayman ERGÜN, Taner BAYSAL

Gıda Endüstrisinde Uygulanan Yeni Çözündürme Teknikleri

Çözündürme teknikleri donmuş gıdaların işlenmesinde önemli rol oynamaktadır. Gıda sanayisinde donmuş ürünler geleneksel olarak hava, su veya vakum altında yoğuşan buhar yardımıyla çözülmektedir. Gıdaların geleneksel yöntemler ile çözündürülmesinin bazı olumsuz etkileri bulunmaktadır. Bu olumsuz etkileri ortadan kaldırmaya yönelik yeni çözündürme teknikleri yüksek basınç çözündürme, mikrodalga çözündürme, radyo frekans çözündürme ve ohmik çözündürme uygulamalarıdır. Yüksek basınç çözündürmenin lezzet, renk ve besinsel değerlerde minimum değişiklikler oluşturduğu, çözünme süresini ve damlama kaybını azalttığı belirtilmiştir. Mikrodalga ve radyo frekans çözündürme gıda maddesinde hacimsel ısıtma oluşturmakta, böylelikle çözünme süresi önemli derecede kısalmakta ve sızıntı kaybı azalmaktadır. Ohmik çözündürme teknolojisi ise tekstürel özellikleri iyileştirmekte ve dokuda çok az değişiklik meydana getirmektedir. Gıda sanayinde yeni çözündürme teknikleri çözünme aşamasında gıdalarda aşırı ısınma oluşturmamakta, sızıntı kaybını ve çözünme süresini azaltmakta, besin öğeleri içeriği ile fonsiyonel ve duyusal özelliklerini korumaktadır

Novel Thawing Techniques Applied in Food Industry

Thawing techniques have an important role in processing of frozen foods. Frozen products are generally thawed by means of using air circulation, water or condensing steam under vacuum in the food industry. Thawing foods by conventional techniques may have some disadvantages. Novel thawing techniques such as high pressure thawing, microwave thawing, radio frequency thawing and ohmic thawing are used to eliminate the disadvantages of conventional thawing. It is reported that high pressure thawing causes minimal changes on the flavor, color and nutritional values, and reduces thawing time and drip loss. Microwave and radio frequency thawing generate volumetric heat within the product. These systems significantly reduces thawing time and drip loss. Ohmic thawing technology improves textural properties and causes a very few changes in textures. Since novel thawing techniques applied in food industry do not constitute overheating during thawing foods, and could shorten thawing time. They provide high retention of food nutrients besides functional and sensory properties of foods

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