{"id":10101,"date":"2024-10-04T16:50:00","date_gmt":"2024-10-04T16:50:00","guid":{"rendered":"https:\/\/longchangextracts.com\/?p=10101"},"modified":"2024-10-04T16:50:00","modified_gmt":"2024-10-04T16:50:00","slug":"frying-technology-2","status":"publish","type":"post","link":"https:\/\/longchangextracts.com\/tr\/frying-technology-2\/","title":{"rendered":"K\u0131zartma teknolojisinin haz\u0131r g\u0131dalardaki uygulamalar\u0131 nelerdir?"},"content":{"rendered":"<h1>K\u0131zartma teknolojisinin haz\u0131r g\u0131dalardaki uygulamalar\u0131 nelerdir?<\/h1>\n<p>Haz\u0131r g\u0131dalar (Haz\u0131r g\u0131dalar), haz\u0131r g\u0131dalar olarak da bilinir, hammadde olarak tar\u0131m, hayvanc\u0131l\u0131k, su \u00fcr\u00fcnleri, uygun \u015fartland\u0131rmadan sonra, uygun \u015fekilde paketlenmi\u015f, dondurulmu\u015f (18 \u2103), so\u011futulmu\u015f (7 \u2103 veya alt\u0131) veya gazl\u0131 \u015fartland\u0131rma ve di\u011fer i\u015flemlerle oda s\u0131cakl\u0131\u011f\u0131nda saklanabilir, ticareti yap\u0131labilir ve basit bir i\u015flem veya \u0131s\u0131l i\u015flemden \u00f6nce do\u011frudan t\u00fcketilebilir veya yenilebilir \u00fcr\u00fcnler t\u00fcketilebilir.<br \/>\n\u015eartland\u0131r\u0131lm\u0131\u015f g\u0131da \u00f6z\u00fcnde kolayl\u0131k, h\u0131z, lezzetli \u00e7i\u00e7ekler, beslenme, g\u00fcvenlik ve di\u011fer \u00f6zelliklere sahip bir haz\u0131r g\u0131dad\u0131r. Y\u00fcksek katma de\u011ferli \u00fcr\u00fcnleri ve yerelle\u015ftirilmi\u015f lezzetlere olan talep nedeniyle, yerli g\u0131da end\u00fcstrisinde geli\u015fme potansiyeline sahip \u00fcr\u00fcnlerden biri olarak kabul edilmektedir. Teknolojinin yenilenmesi, so\u011fuk zincir dola\u015f\u0131m sisteminin iyile\u015ftirilmesi, ambalaj malzemelerinin g\u00fcncellenmesi ve y\u00fcksek verimli buz \u00e7\u00f6zme ekipmanlar\u0131n\u0131n geli\u015ftirilmesiyle, yeni tip haz\u0131r g\u0131da s\u0131n\u0131rs\u0131z bir pazar beklentisine sahiptir.<br \/>\nDerin ya\u011fda k\u0131zart\u0131lm\u0131\u015f baharatl\u0131 yiyecekler e\u015fsiz bir lezzete sahiptir, basit baharatlar yenebilir, oda s\u0131cakl\u0131\u011f\u0131nda saklanabilir ve di\u011fer avantajlar\u0131 t\u00fcketicilerin \u00e7o\u011funlu\u011fu taraf\u0131ndan kabul edilebilir. G\u00fcn\u00fcm\u00fcz\u00fcn h\u0131zl\u0131 tempolu ya\u015fam\u0131nda, insanlar bu konuda kar\u0131\u015f\u0131k duygulara sahip olsa da, bir \u015fey tart\u0131\u015f\u0131lmaz, k\u0131zarm\u0131\u015f haz\u0131r eri\u015fte, patates k\u0131zartmas\u0131 ve meyve ve sebze cipsleri ve k\u0131zarm\u0131\u015f terbiyeli yiyeceklerin di\u011fer temsilcileri insanlar\u0131n yiyecekleri i\u00e7in vazge\u00e7ilmez hale geldi.<br \/>\nK\u0131zartma teknolojisi \u00fc\u00e7 kategoriye ayr\u0131labilir: atmosferik bas\u0131n\u00e7ta k\u0131zartma, d\u00fc\u015f\u00fck bas\u0131n\u00e7ta k\u0131zartma ve y\u00fcksek bas\u0131n\u00e7ta k\u0131zartma. Atmosferik bas\u0131n\u00e7l\u0131 derin k\u0131zartma su \u0131s\u0131t\u0131c\u0131s\u0131 bas\u0131nc\u0131 ve \u00e7evresel atmosferik bas\u0131n\u00e7 ayn\u0131d\u0131r, genellikle a\u00e7\u0131kt\u0131r, derin k\u0131zartman\u0131n en yayg\u0131n yoludur, daha geni\u015f bir yelpazeye uygulanabilir, ancak atmosferik bas\u0131n\u00e7l\u0131 derin k\u0131zartma i\u015flemindeki yiyecekler besinler ve do\u011fal pigment kayb\u0131 daha fazlad\u0131r, bu nedenle atmosferik bas\u0131n\u00e7l\u0131 derin k\u0131zartma, tah\u0131l yiyeceklerinin derin k\u0131zart\u0131lmas\u0131 i\u00e7in daha uygundur. K\u0131zarm\u0131\u015f hamur i\u015fleri, k\u0131zarm\u0131\u015f ekmek, k\u0131zarm\u0131\u015f haz\u0131r eri\u015fte dehidrasyonu gibi.<br \/>\nVakumlu derin k\u0131zartma olarak da bilinen d\u00fc\u015f\u00fck bas\u0131n\u00e7l\u0131 derin k\u0131zartma, derin k\u0131zartma dehidrasyonu ve kurutma i\u00e7in yemeklik ya\u011fdaki yiyecekler, b\u00f6ylece hammaddedeki su i\u015flemden tamamen buharla\u015ft\u0131r\u0131l\u0131r. K\u0131zartma kazan\u0131ndaki k\u0131zartma s\u0131cakl\u0131\u011f\u0131 genellikle 100 \u2103'nin alt\u0131ndad\u0131r ve vakum derecesi 92 ~ 98.7 kPa'd\u0131r. Bu y\u00f6ntem, \u00fcr\u00fcnlerin iyi renk, \u015fekil ve gevrekli\u011fi korumas\u0131n\u0131 sa\u011flayabilir ve d\u00fc\u015f\u00fck oksijenli ortam nedeniyle, \u00fcr\u00fcnlerin yan\u0131 s\u0131ra kat\u0131 ve s\u0131v\u0131 ya\u011flar\u0131n bozulmas\u0131 buna g\u00f6re azalacak ve besin kayb\u0131 daha az olacakt\u0131r.<br \/>\nY\u00fcksek bas\u0131n\u00e7l\u0131 derin k\u0131zartma, k\u0131zartma kazan\u0131ndaki bas\u0131nc\u0131n normal bas\u0131n\u00e7tan daha y\u00fcksek oldu\u011fu bir derin k\u0131zartma y\u00f6ntemidir. Y\u00fcksek bas\u0131n\u00e7l\u0131 derin k\u0131zartma, uzun s\u00fcre derin k\u0131zartma ihtiyac\u0131 nedeniyle g\u0131da kalitesini etkileme sorununu \u00e7\u00f6zebilir, bu y\u00fcksek s\u0131cakl\u0131k y\u00f6ntemi, su ve ya\u011f buharla\u015fma kayb\u0131 daha azd\u0131r, \u00fcr\u00fcn\u00fcn d\u0131\u015f\u0131 gevrek ve i\u00e7i yumu\u015fakt\u0131r, derin ya\u011fda k\u0131zart\u0131lm\u0131\u015f tavuk butlar\u0131, derin ya\u011fda k\u0131zart\u0131lm\u0131\u015f biftek ve benzeri gibi et \u00fcr\u00fcnlerinin derin k\u0131zart\u0131lmas\u0131 i\u00e7in en uygun olan\u0131d\u0131r.<br \/>\nGeleneksel \u0131s\u0131tma ile kar\u015f\u0131la\u015ft\u0131r\u0131ld\u0131\u011f\u0131nda mikrodalga \u0131s\u0131tma, esas olarak \u0131s\u0131tma \u015fekli, farkl\u0131 \u0131s\u0131tma h\u0131z\u0131 nedeniyle \u00f6nemli farkl\u0131l\u0131klara sahiptir, bu da g\u0131dada farkl\u0131 \u0131s\u0131 enerjisi ve nem da\u011f\u0131l\u0131m\u0131na neden olur ve b\u00f6ylece g\u0131dan\u0131n i\u00e7 kalitesini etkiler. Geleneksel \u0131s\u0131tma, \u0131s\u0131tma ortam\u0131 ve \u0131s\u0131 ortam\u0131 gerektirir, istenen \u0131s\u0131tma s\u0131cakl\u0131\u011f\u0131na ula\u015fmak nispeten uzun zaman al\u0131rken, mikrodalga \u0131s\u0131tma, g\u0131dan\u0131n do\u011frudan mikrodalgay\u0131 emmesini sa\u011flayabilir ve hemen \u0131s\u0131t\u0131labilir.<br \/>\nG\u0131dan\u0131n mikrodalga ile \u0131s\u0131t\u0131lmas\u0131, mikrodalga elektrik alan\u0131 ve manyetik alan alternatif d\u00f6ng\u00fc de\u011fi\u015fiklikleri yoluyla ger\u00e7ekle\u015fir, b\u00f6ylece manyetik alan de\u011fi\u015fiklikleri ile g\u0131dadaki dipol molek\u00fclleri (su, proteinler vb.) ileri geri d\u00f6nmeye devam eder, molek\u00fcller ve s\u00fcrt\u00fcnme molek\u00fclleri, \u00e7arp\u0131\u015fma, titre\u015fim, ekstr\u00fczyon ve \u0131s\u0131 \u00fcretmek i\u00e7in di\u011fer roller, b\u00f6ylece g\u0131da \u0131s\u0131t\u0131l\u0131r ve \u0131s\u0131tma h\u0131z\u0131, zaman al\u0131c\u0131 k\u0131sa, y\u00fcksek kaliteli \u00fcr\u00fcnler. Mikrodalga ve vakumlu derin k\u0131zartma kombinasyonu sadece k\u0131sa s\u00fcrede h\u0131zl\u0131 bir \u015fekilde kurutmakla kalmaz, ayn\u0131 zamanda negatif bas\u0131n\u00e7 alt\u0131nda \u00fcr\u00fcn\u00fcn kalitesini de korur, b\u00f6ylece baharatl\u0131 yiyeceklerin mikrodalga verimli derin k\u0131zartmas\u0131n\u0131 ger\u00e7ekle\u015ftirir.<br \/>\nAtmosferik K\u0131zartma \u015eartland\u0131r\u0131lm\u0131\u015f G\u0131da<br \/>\n1, atmosferik bas\u0131n\u00e7ta derin k\u0131zartma Bir g\u0131da i\u015fleme arac\u0131 olarak atmosferik bas\u0131n\u00e7ta derin k\u0131zartma M\u00d6 1600'lere ve eski M\u0131s\u0131r d\u00f6nemine kadar uzanmaktad\u0131r. Derin k\u0131zartman\u0131n bir g\u0131da i\u015fleme arac\u0131 olarak ne zaman kullan\u0131ld\u0131\u011f\u0131na dair net bir kay\u0131t olmamas\u0131na ra\u011fmen, \"k\u0131zartma\" kelimesi Latince ve Yunanca \"kavurma\" kelimesinden t\u00fcretilmi\u015ftir, bu da derin k\u0131zartman\u0131n kavurma tekni\u011fi taraf\u0131ndan geli\u015ftirilmi\u015f olabilece\u011fini d\u00fc\u015f\u00fcnd\u00fcrmektedir. Normal bas\u0131n\u00e7l\u0131 derin k\u0131zartma, daha \u00f6nceki k\u00f6keni nedeniyle, derin k\u0131zartma teknolojisi ve ekipman\u0131 \u00fczerine yerli ve yabanc\u0131 ara\u015ft\u0131rmalar daha olgunla\u015fm\u0131\u015ft\u0131r ve \u015fimdi yurti\u00e7inde ve yurtd\u0131\u015f\u0131nda daha pop\u00fclerdir.<br \/>\n2, atmosferik bas\u0131n\u00e7 derin k\u0131zartma ekipmanlar\u0131, atmosferik bas\u0131n\u00e7 derin k\u0131zartma ekipmanlar\u0131, \u00f6zellikle elektrikli \u0131s\u0131tma derin k\u0131zartma ekipmanlar\u0131, gaz k\u0131zartma ekipmanlar\u0131, s\u00fcrekli derin frit\u00f6z, ya\u011f ve su kar\u0131\u015ft\u0131rma derin k\u0131zartma ekipmanlar\u0131, mikrodalga atmosferik bas\u0131n\u00e7 derin k\u0131zartma ekipmanlar\u0131.<br \/>\nElektrikli \u0131s\u0131tma k\u0131zartma ekipman\u0131 \u00e7al\u0131\u015f\u0131rken, malzeme malzeme a\u011f sepetine yerle\u015ftirilecek ve k\u0131zartma i\u00e7in ya\u011f\u0131n i\u00e7ine konulacakt\u0131r. K\u0131zartma i\u015fleminden sonra sepet birlikte \u00e7\u0131kar\u0131l\u0131r. Bu k\u0131zartma y\u00f6nteminin a\u015fa\u011f\u0131daki dezavantajlar\u0131 vard\u0131r:<br \/>\n1) K\u0131zartma i\u015flemi s\u0131ras\u0131nda ya\u011f y\u00fcksek s\u0131cakl\u0131ktad\u0131r, ya\u011f \u00e7ok h\u0131zl\u0131 bir \u015fekilde oksitlenir ve bozulur, viskozite y\u00fckselir ve ya\u011f birka\u00e7 kez tekrar tekrar kullan\u0131ld\u0131ktan sonra siyah-kahverengi olur, bu da yenmez.<br \/>\n2) K\u0131zartma s\u00fcresinin uzamas\u0131yla birlikte k\u00fcl birikimi kal\u0131nt\u0131s\u0131n\u0131n dibi. Ya\u011f daha bulan\u0131k hale gelir ve \u00fcr\u00fcn\u00fcn y\u00fczeyine yap\u0131\u015fan kal\u0131nt\u0131, g\u0131dan\u0131n bozulmas\u0131n\u0131 h\u0131zland\u0131rarak t\u00fcketicilerin sa\u011fl\u0131\u011f\u0131n\u0131 ciddi \u015fekilde etkiler.<br \/>\n3) G\u0131da ya\u011f\u0131n\u0131n uzun s\u00fcre y\u00fcksek s\u0131cakl\u0131kta tekrar tekrar k\u0131zart\u0131lmas\u0131, farkl\u0131 ya\u011f polimerlerinin \u00e7e\u015fitli toksisite bi\u00e7imlerini olu\u015fturacakt\u0131r, bu maddeler sinir felcine, mide t\u00fcm\u00f6rlerine ve hatta \u00f6l\u00fcme yol a\u00e7abilir.<br \/>\nOtomatik ate\u015fleme ve manuel ate\u015fleme, alev kontrol\u00fc, k\u0131zartma s\u00fcresi, s\u0131cakl\u0131k kontrol\u00fc, hava bas\u0131nc\u0131 ayar\u0131 vb. ile donat\u0131lm\u0131\u015f bir k\u0131zartma ekipman\u0131n\u0131n enerji kayna\u011f\u0131 olarak gaza gazl\u0131 k\u0131zartma ekipman\u0131, g\u00fcvenli, kullan\u0131\u015fl\u0131, s\u0131hhi kullan\u0131m\u0131, daha ideal k\u0131zartma ekipman\u0131d\u0131r.<br \/>\nS\u00fcrekli frit\u00f6z ekipman\u0131, k\u0131zartma kafesi olmamas\u0131yla karakterize edilir, ancak malzemenin tamam\u0131n\u0131 s\u00fcrekli k\u0131zartma i\u00e7in ya\u011fa bat\u0131rabilir.<br \/>\nYa\u011f\u0131n \u0131s\u0131t\u0131lmas\u0131, t\u00fcm konvey\u00f6r \u00e7er\u00e7evesini ve aksesuar par\u00e7alar\u0131n\u0131 ve bile\u015fenlerini ya\u011f tank\u0131ndan kald\u0131rabilen, bak\u0131m\u0131 kolay bir hidrolik cihaz ile tencerenin d\u0131\u015f\u0131nda ger\u00e7ekle\u015ftirilir. Ya\u011f-su kar\u0131\u015ft\u0131rmal\u0131 frit\u00f6z, geleneksel atmosferik bas\u0131n\u00e7l\u0131 k\u0131zartma ekipman\u0131n\u0131n yap\u0131s\u0131n\u0131 tamamen de\u011fi\u015ftirir. Yeni bir br\u00fcl\u00f6r tipi kullan\u0131larak ya\u011f-su kar\u0131\u015ft\u0131rma teknolojisi bilimsel olarak benimsenmi\u015ftir. S\u0131zd\u0131rmaz \u0131s\u0131tma, alt ya\u011f s\u0131cakl\u0131\u011f\u0131n\u0131n \u0131s\u0131nmas\u0131 s\u00fcrecinde etkili bir \u015fekilde kontrol edilir, k\u0131zartman\u0131n oksidasyonunu yava\u015flat\u0131r, k\u0131zartma ya\u011f\u0131n\u0131n hizmet \u00f6mr\u00fcn\u00fc uzat\u0131r ve \u00fcr\u00fcnlerin kalitesini art\u0131r\u0131r. Derin k\u0131zartma teknolojisini b\u00fcy\u00fck \u00f6l\u00e7\u00fcde zenginle\u015ftirir ve devrim yarat\u0131r.<br \/>\n3, atmosferik bas\u0131n\u00e7 derin k\u0131zartma ara\u015ft\u0131rma ilerleme derin k\u0131zartma i\u015flemi i\u00e7in atmosferik bas\u0131n\u00e7, 160 \u2103 \u00fczerindeki ya\u011f s\u0131cakl\u0131\u011f\u0131, y\u00fcksek s\u0131cakl\u0131k durumunda, \u00f6zel bir lezzet \u00fcretecektir. Baz\u0131 ara\u015ft\u0131rmac\u0131lar, k\u0131zarm\u0131\u015f patates cipslerinde ya\u011f al\u0131m\u0131n\u0131 ve dokusal de\u011fi\u015fiklikleri incelemi\u015f, 3,5 dakika patates cipsi i\u00e7in 85 \u2103 s\u0131cak suda s\u0131cak olacak ve derin k\u0131zartma i\u00e7in 120, 150, 180 \u2103 ya\u011f s\u0131cakl\u0131\u011f\u0131nda i\u015flenmemi\u015f \u00f6rnekler. Sonu\u00e7lar, k\u0131zartma s\u0131cakl\u0131\u011f\u0131 ve \u00f6n i\u015flem y\u00f6nteminin k\u0131zarm\u0131\u015f patates cipslerinin nihai ya\u011f i\u00e7eri\u011fini \u00f6nemli \u00f6l\u00e7\u00fcde etkileyebilece\u011fini ve s\u0131cakl\u0131k ne kadar y\u00fcksek olursa patates cipslerinin ya\u011f al\u0131m\u0131n\u0131n o kadar d\u00fc\u015f\u00fck oldu\u011funu g\u00f6stermi\u015ftir. Bununla birlikte, k\u0131zartma s\u0131cakl\u0131\u011f\u0131 ve \u00f6n i\u015flem y\u00f6nteminin k\u0131zarm\u0131\u015f patates cipslerinin nihai dokusu \u00fczerinde \u00f6nemli bir etkisi olmam\u0131\u015ft\u0131r.<br \/>\nSon y\u0131llarda, geleneksel k\u0131zartma y\u00f6ntemleri yerine mikrodalga \u0131s\u0131tman\u0131n kullan\u0131m\u0131 giderek daha pop\u00fcler hale gelmi\u015ftir. Baz\u0131 akademisyenler \u00f6n kurutma s\u00fcresinin mikrodalga d\u00fc\u015f\u00fck ya\u011fl\u0131 patates cipsi \u00fczerindeki etkisini incelemi\u015flerdir. Patates cipslerinin k\u0131zarm\u0131\u015f yiyeceklerin lezzetine sahip olmas\u0131 i\u00e7in, atmosferik bas\u0131n\u00e7l\u0131 k\u0131zartman\u0131n d\u00fc\u015f\u00fck ya\u011f i\u00e7eri\u011finden ka\u00e7\u0131n\u0131rken, patates cipslerinin y\u00fczeyi bir ya\u011f tabakas\u0131 ile kaplanm\u0131\u015f bir f\u0131r\u00e7a ile pi\u015firilmeden \u00f6nce, b\u00f6ylece patates cipsleri mikrodalga i\u015flem s\u00fcrecinde \"k\u0131zarm\u0131\u015f\" bir ortam \u00fcretmek i\u00e7in. Mikrodalga i\u015fleminin amac\u0131 patates cipslerini kurutmak ve pi\u015firmektir ve cipsler pi\u015fene kadar ya\u011f ile kapland\u0131ktan sonra bir mikrodalga f\u0131r\u0131nda pi\u015firilir. Sonu\u00e7lar, patates cipsi \u00fcretiminde mikrodalga kullan\u0131m\u0131n\u0131n ya\u011f i\u00e7eri\u011fini 20%'den daha aza d\u00fc\u015f\u00fcrd\u00fc\u011f\u00fcn\u00fc g\u00f6stermi\u015ftir. Mikrodalga k\u0131zartma, geleneksel k\u0131zartmaya uygun bir alternatif olarak kabul edilebilir.<br \/>\n4, atmosferik derin k\u0131zartma sorunlar\u0131 y\u00fcksek s\u0131cakl\u0131k nedeniyle atmosferik derin k\u0131zartma, y\u00fcksek s\u0131cakl\u0131klarda g\u0131da besinlerinin zarar g\u00f6rmesi, renk, aroma, tat ve benzeri etkilenmesi gibi bir\u00e7ok sorunu beraberinde getirecektir. Buna ek olarak, y\u00fcksek s\u0131cakl\u0131k ya\u011f\u0131n dumanlanmas\u0131na, \u00e7evrenin kirlenmesine, ya\u011f t\u00fcketiminin artmas\u0131na neden olurken, y\u00fcksek s\u0131cakl\u0131klarda derin k\u0131zartman\u0131n tekrar tekrar kullan\u0131lmas\u0131, termal oksidasyon reaksiyonu, doymam\u0131\u015f ya\u011f asidi peroksitlerinin olu\u015fmas\u0131na neden olur, bu da v\u00fccudu do\u011frudan ya\u011flar\u0131n ve proteinlerin emilimini engelleyebilir, g\u0131dan\u0131n besin de\u011ferini azalt\u0131r.<br \/>\nYa\u011fdaki bile\u015fenler bir\u00e7ok kimyasal reaksiyona girerek k\u0131zarm\u0131\u015f ya\u011f\u0131n asidik bozulmas\u0131na, ya\u011f\u0131n kal\u0131nla\u015fmas\u0131na ve k\u00f6t\u00fc tat \u00fcretmesine neden olur. Hatta akrilamid gibi t\u00fcketicilerin sa\u011fl\u0131\u011f\u0131n\u0131 etkileyen baz\u0131 zararl\u0131 ve hatta kanserojen maddeler \u00fcretir. Atmosferik bas\u0131n\u00e7 ve y\u00fcksek s\u0131cakl\u0131kta k\u0131zart\u0131lm\u0131\u015f g\u0131da ya\u011f\u0131 i\u00e7eri\u011fi \u00e7ok y\u00fcksektir, bu nedenle baz\u0131 \u00f6zel gruplar (obez insanlar, kardiyovask\u00fcler hastalar vb.) yemek ister ve yemeye cesaret edemez, b\u00f6ylece atmosferik bas\u0131n\u00e7l\u0131 derin ya\u011fda k\u0131zart\u0131lm\u0131\u015f g\u0131da i\u015fleme ve sat\u0131\u015f kapsam\u0131 b\u00fcy\u00fck \u00f6l\u00e7\u00fcde k\u0131s\u0131tlanm\u0131\u015ft\u0131r. Bu nedenle, atmosferik bas\u0131n\u00e7ta k\u0131zartma \u00fcr\u00fcnlerinin ya\u011f i\u00e7eri\u011finin azalt\u0131lmas\u0131 da acil bir sorundur.<br \/>\n\u015eartland\u0131r\u0131lm\u0131\u015f G\u0131dalar\u0131n Vakumda K\u0131zart\u0131lmas\u0131<br \/>\nVakumlu derin k\u0131zartma, 1960'lar\u0131n sonu ve 1970'lerin ba\u015f\u0131nda geli\u015ftirilen, dehidrasyon teknolojisi ile derin k\u0131zartma teknolojisini organik olarak birle\u015ftiren, bir\u00e7ok benzersiz \u00f6zellik ve hammaddelere geni\u015f bir uyarlanabilirlik yelpazesi sunan yeni bir g\u0131da i\u015fleme teknolojisidir. Amerika Birle\u015fik Devletleri, Avrupa ve Japonya'da 1970'ler ve 80'lerdeki teknoloji b\u00fcy\u00fck bir geli\u015fme g\u00f6stermi\u015f, uluslararas\u0131 toplum \u00e7ok say\u0131da vakumlu k\u0131zarm\u0131\u015f yiyecek \u00fczerinde \u00e7al\u0131\u015fm\u0131\u015ft\u0131r: meyveler: elma gevrekleri, muz cipsleri, mango dilimleri, vb; Sebzeler: havu\u00e7, patates, fasulye, tatl\u0131 patates, vb; Et ve su \u00fcr\u00fcnleri: bal\u0131k, s\u0131\u011f\u0131r eti, karides vb. Son y\u0131llarda \u00c7in, soya fasulyesi, h\u00fcnnap, taro, bakla, deniz ku\u015fkonmaz\u0131 ve di\u011fer meyve ve sebzelerin vakumlu k\u0131zartma \u00fcr\u00fcnlerini geli\u015ftirmi\u015ftir, vakumlu k\u0131zartma teknolojisi ara\u015ft\u0131rmalar\u0131 s\u00fcrekli olarak derinlemesine yap\u0131lmaktad\u0131r.<br \/>\n1, vakumlu derin k\u0131zartma teknolojisinin prensibi vakumlu derin k\u0131zartma \u00f6z\u00fcnde negatif bas\u0131n\u00e7 ko\u015fullar\u0131 alt\u0131nda, derin k\u0131zartma dehidrasyonu ve kurutma i\u00e7in yemeklik ya\u011fdaki yiyecekler. Atmosferik bas\u0131n\u00e7ta suyun kaynama noktas\u0131 100 \u2103'dir. Atmosferik bas\u0131nca g\u00f6re vakum sistemi negatif bir durumdad\u0131r, bas\u0131n\u00e7ta \u00f6nemli bir azalma ile suyun kaynama noktas\u0131 buna g\u00f6re azalacakt\u0131r. 10-100 mm Hg vakumda. Suyun kaynama noktas\u0131 10-55\u00b0C'dir. Su i\u00e7eren g\u0131da maddelerinin gazla\u015ft\u0131rma ay\u0131rma i\u015fleminde vakum, d\u00fc\u015f\u00fck s\u0131cakl\u0131kla yak\u0131ndan ba\u011flant\u0131l\u0131d\u0131r. Vakum alt\u0131nda \u00e7al\u0131\u015fma, k\u0131zartma ya\u011f\u0131n\u0131n polimerizasyon bozulmas\u0131, g\u0131dan\u0131n kendisinin kahverengile\u015fme reaksiyonu, besin kayb\u0131 ve di\u011fer kapal\u0131 gibi y\u00fcksek s\u0131cakl\u0131kta i\u015flemin getirdi\u011fi bir dizi sorunu etkili bir \u015fekilde \u00f6nleyebilir.<br \/>\n2, vakumlu derin k\u0131zartma i\u015fleminin \u00f6zellikleri 1) \u00dcr\u00fcn taraf\u0131ndan \u00fcretilen vakumlu derin k\u0131zartman\u0131n \u015fi\u015firme etkisi \u00f6nemli bir \u015fi\u015firme etkisine sahiptir. Bunun nedeni, negatif bas\u0131n\u00e7 durumunda, \u0131s\u0131 transfer ortam\u0131 olarak ya\u011f\u0131n, g\u0131dan\u0131n i\u00e7indeki suyun (serbest su ve birle\u015fik suyun bir k\u0131sm\u0131) h\u0131zla buharla\u015fmas\u0131 ve d\u0131\u015far\u0131 at\u0131lmas\u0131, b\u00f6ylece gev\u015fek g\u00f6zenekli yap\u0131 olu\u015fumunun organizasyonunun kapanmas\u0131d\u0131r.<br \/>\n(2) Vakumlu derin k\u0131zartma kullan\u0131larak renk ve aroman\u0131n korunmas\u0131, hammaddelerin d\u00fc\u015f\u00fck s\u0131cakl\u0131kta, d\u00fc\u015f\u00fck bas\u0131n\u00e7l\u0131 ya\u011f ve gres ortam\u0131nda i\u015flenmesi. G\u0131dadaki baharatlar\u0131n \u00e7o\u011fu suda \u00e7\u00f6z\u00fcn\u00fcr oldu\u011fundan, dehidrasyon i\u015fleminden sonra bu aroma bile\u015fenleri daha da konsantre olur, b\u00f6ylece g\u0131dan\u0131n orijinal aromas\u0131 iyi korunabilir. Ayr\u0131ca, d\u00fc\u015f\u00fck oksijenli ortam nedeniyle, g\u0131dan\u0131n kahverengile\u015fmesi ve solmas\u0131 kolayd\u0131r ve orijinal renk korunur. Ancak ya\u011fda \u00e7\u00f6z\u00fcnen pigmentler i\u00e7erdi\u011fi i\u00e7in. Klorofil, karotenoidler vb. gibi pigmentlerin derin k\u0131zartma s\u00fcrecinde \u00e7\u00f6z\u00fcnmesi kolayd\u0131r, bu nedenle pigmentlerin stabilitesini sa\u011flamak i\u00e7in \u00f6n i\u015flem yap\u0131lmas\u0131 gerekir.<br \/>\n(3) Negatif bas\u0131n\u00e7 nedeniyle \u00fcr\u00fcn\u00fcn ya\u011f i\u00e7eri\u011finin d\u00fc\u015f\u00fck olmas\u0131. K\u0131zartma s\u0131ras\u0131nda, gaz g\u0131da maddesinin g\u00f6zeneklerine \u00e7ok h\u0131zl\u0131 bir \u015fekilde yay\u0131l\u0131r ve bu da ya\u011f\u0131n \u00fcr\u00fcn\u00fcn g\u00f6zeneklerine n\u00fcfuz etmesini engeller. K\u0131zartma bittikten sonra, bas\u0131n\u00e7 negatif bas\u0131n\u00e7tan atmosferik bas\u0131nca geri d\u00f6nd\u00fc\u011f\u00fcnde, \u00fcr\u00fcn\u00fcn g\u00f6zeneklerindeki bas\u0131nc\u0131n h\u0131zla atmosferik bas\u0131n\u00e7 seviyesine y\u00fckselmesini ve \u00fcr\u00fcn\u00fcn y\u00fczeyindeki ya\u011f\u0131n g\u00f6zeneklere n\u00fcfuz etmesini \u00f6nlemek i\u00e7in \u00fcr\u00fcn hala ya\u011fdan ar\u0131nd\u0131rma i\u00e7in vakum ko\u015fullar\u0131nda tutulur, b\u00f6ylece \u00fcr\u00fcn d\u00fc\u015f\u00fck ya\u011f i\u00e7eri\u011fi i\u00e7erir.<br \/>\n3, vakumlu derin k\u0131zartma \u00f6n i\u015flem ara\u015ft\u0131rma ilerlemesi t\u00fcketici sa\u011fl\u0131\u011f\u0131 endi\u015feleri nedeniyle, k\u0131zarm\u0131\u015f \u00fcr\u00fcnlerin i\u015flenmesinde, ya\u011f i\u00e7eri\u011fi \u00e7ok \u00f6nemli bir kontrol g\u00f6stergesi haline gelmi\u015ftir. Bu nedenle, bir\u00e7ok uzman ve akademisyen, genellikle numunelerin \u00f6n i\u015flemden ge\u00e7irilmesini gerektiren k\u0131zarm\u0131\u015f \u00fcr\u00fcnlerin ya\u011f i\u00e7eri\u011fini azaltma ara\u015ft\u0131rmalar\u0131na adanm\u0131\u015ft\u0131r: s\u0131cak a\u011fartma, emprenye etme, kaplama, \u00f6n kurutma gibi.<br \/>\n4, \u00c7in'in meyve ve sebze kaynaklar\u0131nda vakumlu derin k\u0131zartma teknolojisinin sorunlar\u0131 boldur, meyve ve sebze cipsi \u00fcretimini geni\u015fletmenin b\u00fcy\u00fck avantajlar\u0131 vard\u0131r, sadece ta\u015f\u0131mas\u0131 kolay de\u011fil, ayn\u0131 zamanda kaynaklar\u0131 tam ve makul bir \u015fekilde kullan\u0131r. Vakumlu k\u0131zartma teknolojisi her ge\u00e7en g\u00fcn daha da olgunla\u015fmakta, daha fazla \u00fcr\u00fcn \u00e7e\u015fidi i\u015flenmekte, ancak hala baz\u0131 sorunlar bulunmaktad\u0131r:<br \/>\n(1) Piyasadaki \u00fcr\u00fcnlerin y\u00fcksek ya\u011f i\u00e7eri\u011fi meyve ve sebze cipslerinin y\u00fcksek ya\u011f i\u00e7eri\u011fine sahip olmas\u0131. \u00c7ok fazla ya\u011f sadece \u00fcretim maliyetini artt\u0131rmakla kalmaz, ayn\u0131 zamanda \u00fcr\u00fcn\u00fcn saklama s\u00fcresini k\u0131salt\u0131r, daha da \u00f6nemlisi t\u00fcketicilerin sa\u011fl\u0131\u011f\u0131na koroner kalp hastal\u0131\u011f\u0131, kalp hastal\u0131\u011f\u0131 gibi baz\u0131 tehlikeler getirir. Bu nedenle, k\u0131zarm\u0131\u015f g\u0131dalar\u0131n ya\u011f i\u00e7eri\u011finin azalt\u0131lmas\u0131, g\u0131da ara\u015ft\u0131rmac\u0131lar\u0131n\u0131n ve g\u0131da \u015firketlerinin ula\u015fmak i\u00e7in \u00e7aba g\u00f6sterdikleri bir hedef haline gelmelidir.<br \/>\n\u015eu anda, uygulanabilir ve basit \u00e7\u00f6z\u00fcm kat\u0131 madde i\u00e7eri\u011fini ve kaplama teknolojisini artt\u0131rmakt\u0131r, ancak kaplama teknolojisi i\u00e7in hala baz\u0131 sorunlar vard\u0131r. \u00c7\u00fcnk\u00fc yenilebilir kolloidler ayn\u0131 zamanda ya\u011f\u0131n n\u00fcfuz etmesini engelleyebilir. Ayr\u0131ca suyun buharla\u015fmas\u0131n\u0131 da engeller. Dolay\u0131s\u0131yla \u00fcr\u00fcn\u00fcn nihai nem i\u00e7eri\u011finin tamam\u0131 y\u00fcksek tarafta olacakt\u0131r. \u0130htiyaca g\u00f6re y\u00fcksek kat\u0131 madde i\u00e7erikli \u00f6zel k\u0131zartma kalitesini ara\u015ft\u0131rabilir ve geli\u015ftirebiliriz. Her ikisi de \u00fcr\u00fcn\u00fcn ya\u011f i\u00e7eri\u011fini ve \u00fcretim maliyetlerini azaltabilir, ayn\u0131 zamanda depolama stabilitesini de art\u0131rabilir.<br \/>\n(2) Bir\u00e7ok meyve ve sebzenin vakumlu derin k\u0131zartma teknolojisine uygulanmas\u0131na ve nispeten m\u00fckemmel bir s\u00fcre\u00e7 ve s\u00fcre\u00e7 parametrelerinin olu\u015fturulmas\u0131na ra\u011fmen belirli \u00fcr\u00fcn s\u00fcre\u00e7 ara\u015ft\u0131rmalar\u0131n\u0131n eksikli\u011fi. Ancak, benzersiz fizikokimyasal bile\u015fimi nedeniyle baz\u0131 yeni meyve ve sebze hammaddeleri \u00e7e\u015fitleri ve i\u015fleme i\u00e7in s\u0131radan vakumlu k\u0131zartma i\u015flemi ak\u0131\u015f\u0131n\u0131 ve parametrelerini kullanamaz. Bu nedenle, vakumlu k\u0131zartma teknolojisinin kapsaml\u0131 geli\u015fimini ve uygulanmas\u0131n\u0131 ve yeni \u00fcr\u00fcnlerin geli\u015ftirilmesini te\u015fvik etmek i\u00e7in, \u00f6zel meyve ve sebzeler i\u00e7in vakumlu k\u0131zartma i\u015flemi ara\u015ft\u0131rmas\u0131 da \u00e7ok \u00f6nemlidir.<br \/>\n(3) Vakumda k\u0131zart\u0131lm\u0131\u015f \u00fcr\u00fcnlerin depolama s\u00fcresi ve raf \u00f6mr\u00fcn\u00fcn stabilitesinde k\u0131zart\u0131lm\u0131\u015f \u00fcr\u00fcnlerin kalitesini korumak i\u00e7in proses ara\u015ft\u0131rmas\u0131 eksikli\u011fi, nemi emmesi kolay oldu\u011fu ve \u00e7ok fazla ya\u011f i\u00e7erdi\u011fi i\u00e7in kabar\u0131k ve gevrek bir yap\u0131ya sahiptir. Ek\u015fime ve ya\u011f oksidasyonu olgusu kolayd\u0131r. Vakumda k\u0131zart\u0131lm\u0131\u015f \u00fcr\u00fcnlerin en \u00f6nemli \u00f6zelliklerinden biri \u00e7\u0131t\u0131rl\u0131\u011f\u0131d\u0131r. Ve bu durumu korumak i\u00e7in, nem i\u00e7eri\u011fi 3%'nin alt\u0131nda iyi kontrol edilmelidir, bu nedenle nem emilimini ve ya\u011f oksidasyonunu \u00f6nlemek i\u00e7in k\u0131zarm\u0131\u015f \u00fcr\u00fcnlerin paketlenmesinde nem i\u00e7eri\u011finin yan\u0131 s\u0131ra oksijen i\u00e7eri\u011finin nas\u0131l kontrol edilece\u011fi ara\u015ft\u0131rman\u0131n odak noktas\u0131d\u0131r.<br \/>\n(4) Enerji t\u00fcketiminden tasarruf edin \u015eu anda \u0131s\u0131tma kayna\u011f\u0131n\u0131 kullanan vakumlu derin k\u0131zartma teknolojisinin ev i\u00e7i kullan\u0131m\u0131 genellikle buhar enerjisi veya elektriktir, enerji t\u00fcketimi, \u00fcretim maliyetleri daha y\u00fcksektir. Vakumlu derin k\u0131zartma nas\u0131l verimli bir \u015fekilde ger\u00e7ekle\u015ftirilebilir, \u00fcr\u00fcn kalitesini art\u0131r\u0131rken \u00fcretim verimlili\u011fini art\u0131rmak i\u00e7in mikrodalga kaynaklar\u0131n\u0131n \u0131s\u0131tma kayna\u011f\u0131 olarak kullan\u0131lmas\u0131, mikrodalga \u0131s\u0131tma ve vakumlu derin k\u0131zartma teknolojisinin birle\u015ftirilmesi gibi yeni teknolojilerin geli\u015ftirilmesine acil ihtiya\u00e7 vard\u0131r.<br \/>\n\u015eartland\u0131r\u0131lm\u0131\u015f g\u0131da k\u0131zartma teknolojisi ve ekipman\u0131 \u00e7e\u015fitlidir ve \u00e7e\u015fitli ekipmanlar\u0131n kendi \u00f6zellikleri ve uygulama kapsamlar\u0131 vard\u0131r. Ancak her ekipman ve teknoloji az ya da \u00e7ok baz\u0131 kusurlara sahiptir, bu nedenle insanlar s\u00fcrekli olarak \u00e7e\u015fitli yeni teknolojiler, yeni y\u00f6ntemler, y\u00fcksek kaliteli, az ya\u011fl\u0131 \u00fcr\u00fcnler \u00fcretebilir. Mikrodalga vakum teknolojisi ve derin k\u0131zartma teknolojisi ve baz\u0131 \u00f6n i\u015flem y\u00f6ntemlerinin kullan\u0131lmas\u0131, \u00fcr\u00fcn\u00fc daha k\u0131sa s\u00fcrede, h\u0131zl\u0131 dehidrasyon yapabilir, \u015firketin \u00fcretim maliyetlerini d\u00fc\u015f\u00fcrebilir, \u00fcr\u00fcn\u00fcn kalitesini art\u0131rabilir, y\u00fcksek verimlilik ve enerji tasarrufu etkisi elde edebilir.<\/p>","protected":false},"excerpt":{"rendered":"<p>K\u0131zartma teknolojisinin haz\u0131r g\u0131dalardaki uygulamalar\u0131 nelerdir? Haz\u0131r g\u0131dalar (Haz\u0131r g\u0131dalar), haz\u0131r g\u0131dalar olarak da bilinir, hammadde olarak tar\u0131m, hayvanc\u0131l\u0131k, su \u00fcr\u00fcnleri, uygun \u015fartland\u0131rmadan sonra, uygun \u015fekilde paketlenmi\u015f, dondurulmu\u015f (18 \u2103), so\u011futulmu\u015f (7 \u2103 veya alt\u0131) veya gazl\u0131 \u015fartland\u0131rma ve di\u011fer i\u015flemlerle saklanabilir [...]<\/p>","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[46],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.0 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>What are the applications of frying technology in prepared foods? - China Chemical Manufacturer<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/longchangextracts.com\/tr\/frying-technology-2\/\" \/>\n<meta property=\"og:locale\" content=\"tr_TR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"What are the applications of frying technology in prepared foods? - China Chemical Manufacturer\" \/>\n<meta property=\"og:description\" content=\"What are the applications of frying technology in prepared foods? Prepared foods (Prepared foods), also known as convenience prepared foods, refers to agricultural, livestock, aquatic products as raw materials, after appropriate conditioning, properly packaged, in the frozen (18 \u2103), refrigerated (7 \u2103 or below) or by the gas conditioning and other treatments can be stored [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/longchangextracts.com\/tr\/frying-technology-2\/\" \/>\n<meta property=\"og:site_name\" content=\"China Chemical Manufacturer\" \/>\n<meta property=\"article:published_time\" content=\"2024-10-04T16:50:00+00:00\" \/>\n<meta name=\"author\" content=\"Mrzhao\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Yazan:\" \/>\n\t<meta name=\"twitter:data1\" content=\"Mrzhao\" \/>\n\t<meta name=\"twitter:label2\" content=\"Tahmini okuma s\u00fcresi\" \/>\n\t<meta name=\"twitter:data2\" content=\"13 dakika\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/longchangextracts.com\/frying-technology-2\/\",\"url\":\"https:\/\/longchangextracts.com\/frying-technology-2\/\",\"name\":\"What are the applications of frying technology in prepared foods? - China Chemical Manufacturer\",\"isPartOf\":{\"@id\":\"https:\/\/longchangextracts.com\/#website\"},\"datePublished\":\"2024-10-04T16:50:00+00:00\",\"dateModified\":\"2024-10-04T16:50:00+00:00\",\"author\":{\"@id\":\"https:\/\/longchangextracts.com\/#\/schema\/person\/80f128fa4967f2080f7577af46a2bfb3\"},\"breadcrumb\":{\"@id\":\"https:\/\/longchangextracts.com\/frying-technology-2\/#breadcrumb\"},\"inLanguage\":\"tr\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/longchangextracts.com\/frying-technology-2\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/longchangextracts.com\/frying-technology-2\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/longchangextracts.com\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"What are the applications of frying technology in prepared foods?\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/longchangextracts.com\/#website\",\"url\":\"https:\/\/longchangextracts.com\/\",\"name\":\"China Chemical Manufacturer\",\"description\":\"\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/longchangextracts.com\/?s={search_term_string}\"},\"query-input\":\"required name=search_term_string\"}],\"inLanguage\":\"tr\"},{\"@type\":\"Person\",\"@id\":\"https:\/\/longchangextracts.com\/#\/schema\/person\/80f128fa4967f2080f7577af46a2bfb3\",\"name\":\"Mrzhao\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"tr\",\"@id\":\"https:\/\/longchangextracts.com\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/5b7d172a0978697481379e6a4a769a17?s=96&d=mm&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/5b7d172a0978697481379e6a4a769a17?s=96&d=mm&r=g\",\"caption\":\"Mrzhao\"}}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Haz\u0131r g\u0131dalarda k\u0131zartma teknolojisinin uygulamalar\u0131 nelerdir? - \u00c7in Kimyasal \u00dcreticisi","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/longchangextracts.com\/tr\/frying-technology-2\/","og_locale":"tr_TR","og_type":"article","og_title":"What are the applications of frying technology in prepared foods? - China Chemical Manufacturer","og_description":"What are the applications of frying technology in prepared foods? 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