MEYVE SEBZE İŞLEMEDE MİKRODALGA HAŞLAMA UYGULAMALARI

Meyve ve sebze işleme sanayinde kullanılan geleneksel haşlama yöntemleri, uzun işlem süreleri, yüksekişlem maliyetlerinin yanında ürünlerin besinsel, duyusal ve tekstürel özelliklerinde bazı istenmeyenetkiler meydana getirmektedir. Son yıllarda teknolojik gelişmeler ile beraber tüketicinin hızlı hazırlanangıda tercihinin artması ile gıda sanayi, ürün kalitesini koruyarak, pratik ve düşük maliyetli işlemetekniklerine yönelmiştir. Meyve ve sebze işlemede de bu tekniklerin kullanılması ile üretim maliyetleridüşürülerek verim artışı sağlanmaktadır. Bunlardan biri olan mikrodalga, geleneksel yönteme alternatifolarak kullanılmaktadır. Bu derlemede mikrodalga haşlama uygulamasının enzim inaktivasyonu,toplam pektin, toplam karotenoid, renk, doku ve ağırlık değişimi gibi bazı kalite özelliklerine etkileriningeleneksel haşlama uygulaması ile kıyaslanması amaçlanmıştır. Sonuç olarak, mikrodalga haşlamauygulamasının minimal işlem özellikleri, enerji ve zaman tasarrufu, işlem hızı, etkin enzim inaktivasyonuaçısından avantajlarının yanı sıra, hızlı ısı değişimi nedeni ile ürünlerde nem kaybına bağlı ağırlık azalmasıve renk farklılıkları meydana getirdiği belirlenmiştir
Anahtar Kelimeler:

Haşlama, mikrodalga, enzim, doku, renk

MICROWAVE BLANCHING APPLICATIONS in FRUIT and VEGETABLE PROCESSING

Conventional blanching methods used in fruit and vegetable processing industry generates somedeleterious effects on nutritional, organoleptic and textural properties of foods, besides having longprocess time and high operating costs. In recent years, with technological developments and choice ofconsumers trends toward instant-prepared foods, food industry is apt to practical and low-cost processingtechniques along with preserving quality of material. Similarly, in vegetable and fruit processing,production costs are being tried to cut in the expectation of increase in efficiency that is ensured by usingthese techniques. Microwave being one of them is used as an alternative to conventional method. Inthis review it is aimed that comparing the effects of microwave blanching application on certain qualitycharacteristics such as enzyme inactivation, total pectin, total carotenoid content, color, texture, changein weight, with those of conventional blanching treatment. Consequently, it has been determined thatmicrowave blanching application provides advantages from the point of view of giving minimal processcharacteristics, saving of energy and time, high process rate, efficient enzyme inactivation, however,weight loss and color differences relating with loss in moisture content arising due to flash heatingmechanism

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Gıda-Cover
  • ISSN: 1300-3070
  • Yayın Aralığı: Yılda 6 Sayı
  • Başlangıç: 1976
  • Yayıncı: Prof. Dr. İbrahim ÇAKIR
Sayıdaki Diğer Makaleler

KEÇİBOYNUZU EKSTRAKTINDA BULUNAN D-PİNİTOLÜN ÇOK AŞAMALI ZENGİNLEŞTİRME PROSESİ İLE KONSANTRASYONU

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YAĞI AZALTILMIŞ SUCUĞUN BAZI KALİTE ÖZELLİKLERİ ÜZERİNE YAĞ İKAME MADDESİ OLARAK KULLANILAN BAKTERİYEL SELÜLOZUN ETKİSİ

Aylin AKOĞLU, İbrahim ÇAKIR, İlker Turan AKOĞLU, Aynur Gül KARAHAN, M Lütfü ÇAKMAKÇI

SİYAH HAVUÇ POSASINDAN ANTOSİYANİNLERİN EKSTRAKSİYONUNA FARKLI ÇÖZGEN ve ASİT KONSANTRASYONLARININ ETKİLERİ

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EFFECT OF BACTERIAL CELLULOSE AS A FAT REPLACER ON SOME QUALITY CHARACTERISTICS OF FAT REDUCED SUCUK

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TOPLU BESLENME HİZMETLERİNDE ALTERNATİF PİŞİRME YÖNTEMİ: "SOUS VİDE"

Hande YILMAZ, Saniye BİLİCİ

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Ufuk Tansel ŞİRELİ, Ceylan Elif ORHAN

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Gülen YEŞİLÖREN, Aziz EKŞİ

TOPLU BESLENME HİZMETLERİNDE ALTERNATİF PİŞİRME YÖNTEMİ: "SOUS VİDE"

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CONCENTRATION OF D-PINITOL in CAROB EXTRACT by USING MULTI-STAGE ENRICHMENT PROCESSES

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KEÇİBOYNUZU EKSTRAKTINDA BULUNAN D-PİNİTOLÜN ÇOK AŞAMALI ZENGİNLEŞTİRME PROSESİ İLE KONSANTRASYONU

Hatice Reyhan OZİYCİ, İrfan TURHAN, Nedim TETİK, Asli Arslan KULCAN, Tugba AKKOYUN, Ercan YATMAZ, Mustafa GERMEC, Mustafa KARHAN