Semin Özge ÖZKOÇ

Kızılötesi ve kızılötesi-kombinasyon ısıtma teknolojilerinin gıda işleme uygulamalarında kullanımı

Kızılötesi ısıtma, özellikle diğer ısıtma mekanizmalarıyla (konvansiyonel ısıtma, mikrodalga ısıtma gibi) bir arada kullanıldığında, zaman ve enerjiden tasarruf sağlayan bir ısıtma teknolojisidir. Gıda endüstrisinde yaygın olarak kurutma, pişirme, kavurma, çözdürme, pastörizasyon ve sterilizasyon gibi ısıl işlemlerde kullanılmaktadır. Kızılötesi ısıtmanın konvansiyonel ısıtmaya göre avantajları, kısa ısıtma süresi, düzgün ısıtma, kalite kayıplarının ve besinsel kayıpların azaltılması, ekipmanların basit ve esnek olması ve önemli oranda enerji tasarrufu sağlaması şeklinde sıralanabilir. Bu derleme makalede, özellikle kızılötesi ve kızılötesi-kombinasyon pişirme teknolojilerinin bazı fırıncılık ürünlerinin (ekmek, kek, kurabiye gibi) fiziksel, fizikokimyasal, mikroyapısal özellikleri ile kaliteleri üzerine olan etkileri yer almaktadır. Ayrıca bu pişirme yöntemi ile konvansiyonel pişirme yönteminin ürün kalitesi üzerine olan etkileri ile ilgili karşılaştırmalı sonuçlara yer verilmiştir.

Use of infrared and infrared-combined heating technologies in food processing applications

Infrared heating is a heating technology which provides time and energy saving, especially when combined with other heating modes (such as conventional heating, microwave heating). It is widely used in thermal processes such as drying, baking, roasting, thawing, pasteurization and sterilization in food industry. Some of the advantages of infrared radiation as compared to conventional heating can be enumerated as reduced heating time, uniform heating, reduction of quality and nutritional losses, simple and versatile equipments, and significant energy saving. Within the context of this review, information especially on effects of infrared and infrared-combination baking technology on physical, physicochemical, microstructural properties and quality of some selected products (bread, cake, cookie) and the comparative results concerning the effect of this method and the conventional baking methods on product quality are provided.

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