Vakumlu d\u00fc\u015f\u00fck s\u0131cakl\u0131kta derin k\u0131zartma teknolojisi, g\u0131da malzemelerindeki suyun d\u00fc\u015f\u00fck bas\u0131n\u00e7 (vakum) alt\u0131nda h\u0131zla buharla\u015fmas\u0131n\u0131 sa\u011flamak, dehidrasyon i\u015flemini k\u0131sa s\u00fcrede h\u0131zla tamamlamak ve d\u00fc\u015f\u00fck s\u0131cakl\u0131k (90 \u2103) ko\u015fullar\u0131nda g\u0131dan\u0131n dehidrasyon i\u015flemini ger\u00e7ekle\u015ftirmektir.<\/p>\n
G\u0131dan\u0131n h\u0131zl\u0131 dehidrasyonu i\u00e7in yeni bir teknoloji olan d\u00fc\u015f\u00fck s\u0131cakl\u0131kta derin k\u0131zartma teknolojisi, g\u0131dan\u0131n lezzetinin iyile\u015ftirilmesinde rol oynayabilir. D\u00fc\u015f\u00fck s\u0131cakl\u0131kta derin k\u0131zartma \u00f6ncesinde g\u0131da malzemelerinin a\u011fartma, renk koruma ve emprenye gibi \u00f6n i\u015flemlerden ge\u00e7irilmesi, g\u0131da malzemelerinin orijinal halinin korunmas\u0131n\u0131 en \u00fcst d\u00fczeye \u00e7\u0131karabilir, derin k\u0131zartma sonras\u0131nda g\u0131dan\u0131n kat\u0131 madde i\u00e7eri\u011fini art\u0131rabilir ve vakumlu d\u00fc\u015f\u00fck s\u0131cakl\u0131kta derin k\u0131zart\u0131lm\u0131\u015f g\u0131dan\u0131n ya\u011f i\u00e7eri\u011fini azaltabilir. Akademik bak\u0131\u015f a\u00e7\u0131s\u0131na g\u00f6re, vakumlu derin k\u0131zartma teknolojisi asl\u0131nda g\u0131da malzemelerinin ortam olarak d\u00fc\u015f\u00fck s\u0131cakl\u0131kta ya\u011f ile kurutulmas\u0131 ve susuzla\u015ft\u0131r\u0131lmas\u0131 i\u015flemidir.<\/p>\n
Vakumlu d\u00fc\u015f\u00fck s\u0131cakl\u0131kta derin k\u0131zartma teknolojisinin avantajlar\u0131<\/strong><\/p>\n 1.1 Daha d\u00fc\u015f\u00fck k\u0131zartma s\u0131cakl\u0131\u011f\u0131, g\u0131da maddelerinde daha az besin kayb\u0131<\/strong><\/p>\n G\u00fcnl\u00fck hayatta, atmosferik bas\u0131n\u00e7l\u0131 derin k\u0131zartma derin ya\u011f s\u0131cakl\u0131\u011f\u0131 genellikle 160 \u2103'nin \u00fczerindedir ve hatta 230 \u2103'ye ula\u015fabilir, yiyecekleri bu kadar y\u00fcksek bir s\u0131cakl\u0131kta derin k\u0131zartmak g\u0131dalardaki besin maddelerinin kayb\u0131na neden olacakt\u0131r.<\/p>\n Bununla birlikte, vakumlu d\u00fc\u015f\u00fck s\u0131cakl\u0131kta derin k\u0131zartma teknolojisi, derin k\u0131zartma i\u00e7in kullan\u0131lan ya\u011f\u0131n s\u0131cakl\u0131\u011f\u0131n\u0131 90~100\u00b0C'de tutacak \u015fekilde kontrol edebilir, bu da y\u00fcksek s\u0131cakl\u0131\u011f\u0131n g\u0131dadaki besin maddelerine verdi\u011fi zarar\u0131 b\u00fcy\u00fck \u00f6l\u00e7\u00fcde azalt\u0131r, b\u00f6ylece g\u0131da malzemelerindeki etkili besinler daha iyi korunabilir.<\/p>\n 1.2 K\u0131sa dehidrasyon s\u00fcresi<\/strong><\/p>\n Vakum ve d\u00fc\u015f\u00fck s\u0131cakl\u0131k durumunda, g\u0131da malzemelerinin dehidrasyon h\u0131z\u0131 h\u0131zl\u0131d\u0131r. Vakumlu d\u00fc\u015f\u00fck s\u0131cakl\u0131kta derin k\u0131zartma teknolojisinin ya\u011f s\u0131cakl\u0131\u011f\u0131 d\u00fc\u015f\u00fck oldu\u011fundan, g\u0131da malzemelerinin orijinal rengini ve karakterini maksimum \u00f6l\u00e7\u00fcde koruyabilir.<\/p>\n 1.3 G\u0131da malzemelerinin kendi aroma ve lezzetini muhafaza eder<\/strong><\/p>\n Aroma ve lezzet bile\u015fenlerindeki g\u0131da malzemeleri \u00e7o\u011funlukla suda \u00e7\u00f6z\u00fcnen bile\u015fenlerdir, vakumlu d\u00fc\u015f\u00fck s\u0131cakl\u0131kta derin k\u0131zartma teknolojisinin kullan\u0131m\u0131, kapal\u0131 durumda g\u0131da malzemeleri ve d\u00fc\u015f\u00fck s\u0131cakl\u0131k ko\u015fullar\u0131 ve yava\u015f \u0131s\u0131tma, d\u00fc\u015f\u00fck s\u0131cakl\u0131kta ya\u011f banyosu s\u00fcrecinde \u00e7ok az \u00e7\u00f6z\u00fcl\u00fcr ve g\u0131da malzemelerindeki \u0131s\u0131tma i\u015fleminde suyun s\u00fcrekli olarak azalt\u0131lmas\u0131yla, aroma ve lezzet bile\u015fenlerindeki g\u0131da malzemeleri daha da konsantre olur.<\/p>\n 1.4 Belirli bir \u015fi\u015firme etkisi vard\u0131r<\/strong><\/p>\n H\u0131zl\u0131 buharla\u015fma ve geni\u015flemenin d\u00fc\u015f\u00fck bas\u0131n\u00e7 durumunda g\u0131da malzemesi h\u00fccre dokusu interstisyel suyu, hacim art\u0131\u015f\u0131, g\u0131da malzemesinin z\u0131mbas\u0131ndaki bo\u015fluktan belirli bir \u015fi\u015firme etkisine sahiptir.<\/p>\n G\u0131da malzemelerinin vakumda d\u00fc\u015f\u00fck s\u0131cakl\u0131kta derin k\u0131zartma i\u015fleminden \u00f6nce -25 \u2103 ortam\u0131nda dondurulmas\u0131, b\u00f6ylece buz kristallerinin olu\u015fumunun h\u00fccresel organizasyonu aras\u0131ndaki nemin, h\u00fccre yap\u0131s\u0131n\u0131n tahrip edilmesi, etkisinin daha iyi olmas\u0131.<\/p>\n 1.5 Az ya\u011f t\u00fcketimi, oksitlenmesi kolay de\u011fil<\/strong><\/p>\n D\u00fc\u015f\u00fck ya\u011f s\u0131cakl\u0131\u011f\u0131nda vakumlu d\u00fc\u015f\u00fck s\u0131cakl\u0131kta derin k\u0131zartma teknolojisi ve derin k\u0131zartma i\u00e7in tamamen kapal\u0131 bir durumda, ya\u011f y\u00fczeyi ve hava temas alan\u0131 k\u00fc\u00e7\u00fckt\u00fcr, bu da derin k\u0131zartma ya\u011f\u0131n\u0131n oksitlenmesinin kolay olmamas\u0131na, kat\u0131 ve s\u0131v\u0131 ya\u011flar\u0131n asit de\u011ferinin ve peroksit de\u011ferinin yava\u015f y\u00fckselmesine neden olur, \u00e7\u00fcr\u00fcmesi kolay de\u011fildir.<\/p>\n Vakumlu d\u00fc\u015f\u00fck s\u0131cakl\u0131kta derin k\u0131zartma teknolojisi, 20%'nin alt\u0131ndaki g\u0131da malzemelerinin ya\u011f i\u00e7eri\u011fini etkili bir \u015fekilde kontrol edebilir, 40% ila 50%'deki normal s\u0131cakl\u0131k ve normal bas\u0131n\u00e7ta derin k\u0131zartma g\u0131dalar\u0131n\u0131n ya\u011f i\u00e7eri\u011fi ile kar\u015f\u0131la\u015ft\u0131r\u0131ld\u0131\u011f\u0131nda, vakumlu d\u00fc\u015f\u00fck s\u0131cakl\u0131kta derin k\u0131zartma teknolojisi, ya\u011f t\u00fcketimi daha azd\u0131r.<\/p>\n Vakumlu d\u00fc\u015f\u00fck s\u0131cakl\u0131kta k\u0131zartma teknolojisi<\/strong><\/p>\n G\u0131da i\u015fleme alan\u0131nda uygulama<\/strong><\/p>\n 2.1 Meyve ve sebze i\u015fleme uygulamalar\u0131 alan\u0131nda vakumlu d\u00fc\u015f\u00fck s\u0131cakl\u0131kta derin k\u0131zartma teknolojisi<\/strong><\/p>\n Wang Yu, kurutulmu\u015f sar\u0131msak dilimlerinin vakumlu d\u00fc\u015f\u00fck s\u0131cakl\u0131kta derin k\u0131zartma i\u015fleminde, derin k\u0131zartma s\u0131cakl\u0131\u011f\u0131, \u00f6n kurutma s\u00fcresi ve derin k\u0131zartma s\u00fcresi \u00e7al\u0131\u015fmas\u0131nda sar\u0131msak dilimlerinin ya\u011f i\u00e7eri\u011fine ve duyusal puanlara etki eden fakt\u00f6rlerin incelenmesi i\u00e7in bir g\u00f6sterge olarak, sar\u0131msak dilimlerinin optimum vakumlu d\u00fc\u015f\u00fck s\u0131cakl\u0131kta derin k\u0131zartma i\u015flemini belirlemek i\u00e7in yakla\u015f\u0131k 2 mm kal\u0131nl\u0131\u011f\u0131nda dilimlenmi\u015f sar\u0131msak dilimleri i\u00e7in optimum i\u015flem parametreleri, 15% maltodekstrin \u00e7\u00f6zeltisinin k\u00fctle fraksiyonunda 30 dakika boyunca normal bas\u0131n\u00e7 alt\u0131nda oda s\u0131cakl\u0131\u011f\u0131nda maserasyon, k\u00fctle fraksiyonunda 0.75% sodyum aljinat \u00e7\u00f6zeltisi 30 dakika boyunca emdirme, 2 saat boyunca 60\u2103'de s\u0131cak hava \u00f6n kurutma, vakum derecesi 0.08 ~ 0.09 MPa, k\u0131zartma s\u0131cakl\u0131\u011f\u0131 90 ~ 100\u2103, k\u0131zartma s\u00fcresi 10 ~ 15 dakika, 4 dakika boyunca d\u00f6ner ya\u011f giderme, d\u00f6nme h\u0131z\u0131 350r \/ dak, kurutulmu\u015f sar\u0131msak dilimlerinin ya\u011f i\u00e7eri\u011fi 10.27% idi.<\/p>\n He Jianjun ve arkada\u015flar\u0131 vakumlu d\u00fc\u015f\u00fck s\u0131cakl\u0131kta derin k\u0131zartma lotus k\u00f6k\u00fc dilimleri i\u015flem ara\u015ft\u0131rmas\u0131nda, eleme, soyma ve temizleme, dilimleme, durulama, renk koruma, durulama ve a\u011fartma ve di\u011fer \u00f6n i\u015flemlerden sonra hammadde lotus k\u00f6k\u00fc i\u00e7in en iyi i\u015flemi elde etmek i\u00e7in 6% maltodekstrin, 2% tuz, 0 i\u00e7eren baharat emdirme \u00e7\u00f6zeltisi ile emprenye edilmi\u015ftir.5% monosodyum glutamat i\u00e7eren baharat emdirme sol\u00fcsyonu 70 dakika s\u00fcreyle emdirilmi\u015f, s\u00fcz\u00fclm\u00fc\u015f ve 40 dakika s\u00fcreyle \u00f6n kurutmaya tabi tutulmu\u015f, 40 dakika s\u00fcreyle vakum ortam\u0131nda 100 \u00b0C'de derin ya\u011fda k\u0131zart\u0131lm\u0131\u015f ve son olarak 6 dakika s\u00fcreyle ya\u011f\u0131 al\u0131nm\u0131\u015f Bitmi\u015f \u00fcr\u00fcnler paketlenmi\u015ftir.<\/p>\n Li Jiang ve di\u011ferleri vakumlu d\u00fc\u015f\u00fck s\u0131cakl\u0131kta derin k\u0131zartma h\u00fcnnap \u00fcretim s\u00fcrecinde vakumlu d\u00fc\u015f\u00fck s\u0131cakl\u0131kta derin k\u0131zartma h\u00fcnnap i\u00e7in en iyi i\u015flem derin k\u0131zartma s\u0131cakl\u0131\u011f\u0131 90 ~ 105 \u2103, derin k\u0131zartma s\u00fcresi 30 dakika, vakum derecesi 0.096 MPa, d\u00f6ner ya\u011f alma h\u0131z\u0131 120 ~ 150 dev \/ dak, ya\u011f alma s\u00fcresi 3 dakika.<\/p>\n 2.2 Yenilebilir mantar i\u015flemede vakumlu d\u00fc\u015f\u00fck s\u0131cakl\u0131kta derin k\u0131zartma teknolojisinin uygulanmas\u0131<\/strong><\/p>\n Wang Min, kay\u0131s\u0131 mantar\u0131n\u0131n vakumlu d\u00fc\u015f\u00fck s\u0131cakl\u0131kta dehidrasyon s\u00fcrecini inceleyerek, 2 mm kal\u0131nl\u0131\u011f\u0131nda kay\u0131s\u0131 mantar\u0131 dilimlerinin 80\u00b0C'de 90s boyunca ha\u015flan\u0131p a\u011fart\u0131ld\u0131\u011f\u0131 ve ard\u0131ndan 1 malzeme-s\u0131v\u0131 oran\u0131 ile emprenye edildi\u011fi vakumlu d\u00fc\u015f\u00fck s\u0131cakl\u0131kta derin k\u0131zartma kay\u0131s\u0131 mantar\u0131 cipslerinin optimum s\u00fcrecini elde etmi\u015ftir:15 (g:mL), 15% k\u00fctle fraksiyonuna sahip maltodekstrinin ultrasonik destekli emdirilmesi ve ard\u0131ndan 80~90\u00b0C derin k\u0131zartma s\u0131cakl\u0131\u011f\u0131, 0 vakum derecesi ile 60\u00b0C'de 20 dakika s\u0131cak hava ile \u00f6nceden kurutulmu\u015ftur.08~0.09MPa ve 3 dakika derin k\u0131zartma s\u00fcresi. 0.09 MPa, k\u0131zartma s\u00fcresi 10 dakika, d\u00f6ner ya\u011f alma h\u0131z\u0131 350 dev\/dak, ya\u011f alma s\u00fcresi 10 dakika, \u00fcr\u00fcn\u00fcn nihai ya\u011f i\u00e7eri\u011fi 30.43% olmu\u015ftur.<\/p>\n Andong ve arkada\u015flar\u0131, d\u00fc\u015f\u00fck s\u0131cakl\u0131kta vakumlu derin k\u0131zartma i\u015flemi ara\u015ft\u0131rmas\u0131nda mantar cipslerinin optimum vakumlu d\u00fc\u015f\u00fck s\u0131cakl\u0131kta derin k\u0131zartma i\u015flemi parametrelerini, emdirme s\u0131v\u0131s\u0131 30% maltoz \u00e7\u00f6zeltisi + 15% maltodekstrin + 1% tuz oran\u0131, vakumlu derin k\u0131zartma s\u0131cakl\u0131\u011f\u0131 100 \u2103, derin k\u0131zartma s\u00fcresi 30 dakika olarak belirlemi\u015ftir.<\/p>","protected":false},"excerpt":{"rendered":" Vacuum low-temperature deep-frying technology is to make the water in food materials vaporize rapidly under reduced pressure (vacuum), to complete the dehydration process rapidly in a short time, and to realize the dehydration process of food under the condition of low temperature (90\u2103). As a new technology for rapid dehydration of food, low-temperature deep-frying technology […]<\/p>\n","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":"\n