Serdal SABANCI

Sucuk Örneklerinin Ohmik Pişirilmesi Sırasında Elektrik İletkenlik Değerinin ve Pişirme Homojenliğinin İncelenmesi

Sucuk, Türk toplumu için önemli bir geleneksel et ürünüdür ve kahvaltıda, ızgarada, günlük yemeklerde ve tostta kullanılmaktadır. Sucuk örnekleri, sekiz farklı voltaj gradyanı kullanılarak ohmik ısıtma ile 80 °C'ye kadar ısıtılarak pişirilmiştir. Ohmik pişirme sırasında voltajın artması nedeniyle pişirme işleminin süresi kısalmıştır. Ayrıca, ohmik pişirme sırasında sıcaklık arttıkça elektriksel iletkenlik değerinin arttığı ve elektrik iletkenlik değerinin 0.51-3.38 S m-1 arasında değiştiği tespit edilmiştir. Ohmik pişirme işlemi sonunda numunelerin sıcaklık homojenliği termal kamera yardımı ile incelenmiş ve düşük voltaj gradyanlarında homojen pişirme sağlanamadığı tespit edilmiştir. Sonuç olarak sucuk örneklerinin ohmik pişirme ile pişirilebileceği ve yüksek voltaj gradyanında homojen pişirme sağlanabileceği belirlenmiştir.

Investigation of Electrical Conductivity Value and Cooking Homogeneity During Ohmic Cooking of Turkish Sausage

Turkish Sausage (Sucuk) is an important traditional meat product for Turkish society and is used in breakfast, grill, daily meals, and toast. Sucuk samples were cooked by heating up to 80 °C with ohmic heating using eight different voltage gradients. The cooking process has shortened due to the increase in the voltage during ohmic cooking. It was determined that the electrical conductivity value increased as the temperature increased during ohmic cooking, and the electrical conductivity value varied between 0.51-3.38 S m-1. At the end of the ohmic cooking process, the temperature homogeneity of the samples was examined with the help of a thermal camera and it was determined that homogeneous cooking could not be provided in low voltage gradients. As a result, it was determined that the sucuk sample could be cooked with ohmic cooking and that homogeneous cooking in a high voltage gradient can be provided.

Keywords:

Ohmic cooking, temperature, homogeneity electrical conductivity,

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