{"id":4335,"date":"2024-08-04T10:37:42","date_gmt":"2024-08-04T10:37:42","guid":{"rendered":"https:\/\/longchangextracts.com\/?p=4335"},"modified":"2024-08-04T11:46:32","modified_gmt":"2024-08-04T11:46:32","slug":"frying-technology","status":"publish","type":"post","link":"https:\/\/longchangextracts.com\/tr\/frying-technology\/","title":{"rendered":"K\u0131zartma teknolojisinin haz\u0131r g\u0131dalardaki uygulamas\u0131 nedir?"},"content":{"rendered":"

K\u0131zartma teknolojisinin haz\u0131r g\u0131dalardaki uygulamas\u0131 nedir?<\/h1>\n

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.<\/p>\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.<\/p>\n

Derin 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.<\/p>\n

K\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.<\/strong>
\nAtmosferik bas\u0131n\u00e7ta derin k\u0131zartma<\/strong> 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\u00e7ta derin k\u0131zartma besinleri ve do\u011fal pigment kayb\u0131 s\u00fcrecindeki yiyecekler daha fazlad\u0131r, bu nedenle atmosferik bas\u0131n\u00e7ta 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.<\/p>\n

D\u00fc\u015f\u00fck bas\u0131n\u00e7l\u0131 derin k\u0131zartma<\/strong>Vakumlu derin k\u0131zartma olarak da bilinen, derin k\u0131zartma dehidrasyonu ve kurutmas\u0131 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 da buna ba\u011fl\u0131 olarak azalacak ve besin kayb\u0131 daha az olacakt\u0131r.<\/p>\n

Y\u00fcksek bas\u0131n\u00e7l\u0131 derin k\u0131zartma<\/strong> 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.<\/p>\n

Mikrodalga \u0131s\u0131tma, geleneksel \u0131s\u0131tma ile kar\u015f\u0131la\u015ft\u0131r\u0131ld\u0131\u011f\u0131nda, 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.<\/strong> Geleneksel \u0131s\u0131tma, \u0131s\u0131tma ortam\u0131 ve \u0131s\u0131 ortam\u0131 gerektirir, gerekli \u0131s\u0131tma s\u0131cakl\u0131\u011f\u0131na ula\u015fmak nispeten uzun zaman al\u0131r, mikrodalga \u0131s\u0131tma ise g\u0131dan\u0131n do\u011frudan mikrodalgay\u0131 emmesini sa\u011flayabilir ve hemen \u0131s\u0131t\u0131labilir.<\/p>\n

G\u0131dalar\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 \u00e7ok k\u0131sa bir s\u00fcre i\u00e7inde ve h\u0131zl\u0131 dehidrasyonda de\u011fil, ayn\u0131 zamanda negatif bas\u0131n\u00e7 ko\u015fullar\u0131nda da \u00fcr\u00fcn\u00fcn kalitesini korumak i\u00e7in \u00e7ok iyi olabilir, b\u00f6ylece baharatl\u0131 yiyeceklerin mikrodalga verimli derin k\u0131zartmas\u0131n\u0131 ger\u00e7ekle\u015ftirmek i\u00e7in.<\/p>\n

Atmosferik K\u0131zartma \u015eartland\u0131r\u0131lm\u0131\u015f G\u0131da<\/strong><\/p>\n

1\u3001Normal bas\u0131n\u00e7ta derin k\u0131zartma<\/strong>
\nBir g\u0131da i\u015fleme arac\u0131 olarak atmosferik bas\u0131n\u00e7ta k\u0131zartman\u0131n izleri M\u00d6 1600'lere ve eski M\u0131s\u0131r d\u00f6nemine kadar s\u00fcr\u00fclebilir. 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.<\/p>\n

2\u3001Normal bas\u0131n\u00e7l\u0131 derin k\u0131zartma ekipman\u0131<\/strong>
\nAtmosferik bas\u0131n\u00e7l\u0131 derin k\u0131zartma ekipman\u0131 temel olarak elektrikle \u0131s\u0131t\u0131lan derin k\u0131zartma ekipman\u0131, gaz tipi derin k\u0131zartma ekipman\u0131, s\u00fcrekli derin frit\u00f6z, ya\u011f ve su kar\u0131\u015ft\u0131rma tipi derin k\u0131zartma ekipman\u0131 ve mikrodalga atmosferik bas\u0131n\u00e7l\u0131 derin k\u0131zartma ekipman\u0131n\u0131 i\u00e7erir.<\/p>\n

Elektrikli \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:<\/p>\n

1) 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.<\/p>\n

2) 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.<\/p>\n

3) 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.<\/p>\n

Otomatik 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 gazl\u0131 k\u0131zartma ekipman\u0131, g\u00fcvenli, kullan\u0131\u015fl\u0131, hijyenik kullan\u0131m\u0131, daha ideal k\u0131zartma ekipman\u0131d\u0131r.<\/p>\n

S\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.<\/p>\n

Ya\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\u0131 \u0131s\u0131tma s\u00fcrecinde etkili bir \u015fekilde kontrol edilir, derin 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.<\/p>\n

3\u3001Atmosferik bas\u0131n\u00e7ta derin k\u0131zartman\u0131n ara\u015ft\u0131rma ilerlemesi<\/strong>
\nDerin k\u0131zartma i\u015flemi i\u00e7in atmosferik bas\u0131n\u00e7, y\u00fcksek s\u0131cakl\u0131k durumunda 160 \u2103 \u00fczerindeki ya\u011f s\u0131cakl\u0131\u011f\u0131 \u00f6zel bir lezzet \u00fcretecektir. Baz\u0131 ara\u015ft\u0131rmac\u0131lar k\u0131zarm\u0131\u015f patates cipsi, 3,5 dakika boyunca 85 \u00b0C'de s\u0131cak suda beyazlat\u0131lm\u0131\u015f patates cipsi ve derin k\u0131zartma i\u00e7in 120, 150, 180 \u00b0C ya\u011f s\u0131cakl\u0131\u011f\u0131nda i\u015flem g\u00f6rmemi\u015f \u00f6rneklerde ya\u011f al\u0131m\u0131 ve dokusal de\u011fi\u015fiklikler \u00fczerinde \u00e7al\u0131\u015fm\u0131\u015flard\u0131r. 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.<\/p>\n

Son 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.<\/p>\n

4, atmosferik bas\u0131n\u00e7ta derin k\u0131zartma sorunlar\u0131<\/strong>
\nY\u00fcksek s\u0131cakl\u0131k nedeniyle normal bas\u0131n\u00e7l\u0131 derin k\u0131zartma, g\u0131da besinlerinin y\u00fcksek s\u0131cakl\u0131klarda zarar g\u00f6rmesi, renk, aroma, tat ve benzerlerinin 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.<\/p>\n

Ya\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.<\/p>","protected":false},"excerpt":{"rendered":"

What is the application 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 […]<\/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":"\nWhat is the application 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\/\" \/>\n<meta property=\"og:locale\" content=\"tr_TR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"What is the application of frying technology in prepared foods? - China Chemical Manufacturer\" \/>\n<meta property=\"og:description\" content=\"What is the application of frying technology in prepared foods? 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