Emine VARHAN, MEHMET KOÇ

Köpük Kurutma Yöntemi ile Gıdaların Kurutulması

Gıda sanayinde toz formda ürün eldesinde kullanılan kurutma yöntemlerinden biri de köpük kurutmadır. Bu yöntem diğer kurutma yöntemlerine kıyasla süre ve maliyet açısından daha iyi olup, meyve, süt ve deniz ürünleri gibi çeşitli gıdaların toz forma dönüştürülmesinde kullanılmaktadır. Köpük yapısının oluşumu köpürtme ajanları ve/veya stabilizörler ile sağlanmaktadır. Köpük yapısına dönüştürülen gıdanın yüzey alanı genişler ve kurutma işleminin etkinliği artar. Bu derlemede gıdanın köpük kurutma yöntemi ile toz forma dönüştürülmesi aşamasında uygulanan işlem parametreleri, elde edilen ürün özellikleri ve köpük kurutma yönteminin çeşitli gıda maddelerine uygulanabilirliği hakkında bilgi sunulmaktadır.

Drying of Foods with Foam mat Drying Method

The foam mat drying is one of drying methods applied to produce powdered food in the food industry. Foam mat drying, which is better than other methods of drying in terms of drying time and cost, is used to convert powder form of various foods such as fruit, milk and seafood. The formation of the foam structure is provided with foaming agents and/or stabilizers. The surface area and drying efficiency of food product increase with conversion to foam structure. In this review, knowledge about the process conditions applied during the process of converting the food into powder form by foam drying method, the obtained product properties and the applicability of foam mat drying to various foods are presented.

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