{"id":9776,"date":"2024-09-17T09:26:30","date_gmt":"2024-09-17T09:26:30","guid":{"rendered":"https:\/\/longchangextracts.com\/?p=9776"},"modified":"2024-09-17T09:26:30","modified_gmt":"2024-09-17T09:26:30","slug":"the-crispness-of-fried-food","status":"publish","type":"post","link":"https:\/\/longchangextracts.com\/tr\/the-crispness-of-fried-food\/","title":{"rendered":"K\u0131zarm\u0131\u015f yiyeceklerin gevrekli\u011fi nas\u0131l art\u0131r\u0131l\u0131r?"},"content":{"rendered":"

K\u0131zarm\u0131\u015f yiyeceklerin gevrekli\u011fi nas\u0131l art\u0131r\u0131l\u0131r?<\/h1>\n

K\u0131zarm\u0131\u015f yiyecekler, t\u00fcketiciler taraf\u0131ndan \u00e7ok sevilen, keskin bir yemek hissi, keskin aromas\u0131 ve alt\u0131n rengi olan \u00c7in'in geleneksel yiyeceklerinden biridir. K\u0131zarm\u0131\u015f tavuk, k\u0131zarm\u0131\u015f bal\u0131k, k\u0131zarm\u0131\u015f karides ve benzeri gibi k\u0131zartma i\u015fleminde \u00fcr\u00fcnlerin kalitesini sa\u011flamak i\u00e7in bir\u00e7ok k\u0131zarm\u0131\u015f yiyece\u011fin genellikle tozla kaplanmas\u0131 gerekir.
\nKaplama tozu, ana malzeme olarak \u00f6nceden haz\u0131rlanm\u0131\u015f bir toz, un veya ni\u015fastad\u0131r ve kal\u0131nla\u015ft\u0131r\u0131c\u0131 ajan, baharat, renklendirici ajan ve di\u011fer katk\u0131 maddelerini kar\u0131\u015ft\u0131rarak ekler, ana rol\u00fc \u00fcr\u00fcn\u00fcn uygulama etkisini iyile\u015ftirmektir. Geleneksel toz kullan\u0131m\u0131 ana hammadde olarak tek bir undur, ancak k\u0131zartma ya\u011f\u0131 emilimindeki un b\u00fcy\u00fck oldu\u011fundan ve raf \u00f6mr\u00fc uzun olmad\u0131\u011f\u0131ndan, uzun s\u00fcre \u00fcr\u00fcn\u00fcn yumu\u015fama fenomenini yapacak, \u00fcr\u00fcn\u00fcn tad\u0131n\u0131 azaltacakt\u0131r.
\nKaplama tozuna modifiye ni\u015fasta eklenmesi, \u00fcr\u00fcn\u00fcn g\u00f6r\u00fcn\u00fcm\u00fcn\u00fc, rengini ve tad\u0131n\u0131 b\u00fcy\u00fck \u00f6l\u00e7\u00fcde iyile\u015ftirebilir ve \u00fcr\u00fcn\u00fcn verimini art\u0131rabilir [1]. Bunlar aras\u0131nda, kaplama tozuna denat\u00fcre ni\u015fasta eklenebilir ve hamurla\u015ft\u0131rma i\u00e7in so\u011fuk su kullan\u0131labilir, bu da bulamac\u0131n haz\u0131rlanmas\u0131nda guaj oran\u0131n\u0131 art\u0131rabilir, bulamac\u0131n stabilitesini ve ak\u0131\u015fkanl\u0131\u011f\u0131n\u0131 art\u0131rabilir, \u00fcr\u00fcn\u00fcn yumu\u015fakl\u0131\u011f\u0131n\u0131 ve meyve suyu tutma \u00f6zelli\u011fini art\u0131rabilir ve kullan\u0131lan koyula\u015ft\u0131r\u0131c\u0131 miktar\u0131n\u0131 azaltabilir [2]. \u00d6nceden haz\u0131rlanm\u0131\u015f toza modifiye ni\u015fasta eklenmesi, bile\u015fenler ve kaplama aras\u0131ndaki ba\u011flanma kuvvetini art\u0131rabilir, b\u00f6ylece soyulmas\u0131 kolay olmaz, ayn\u0131 zamanda su tutma \u00f6zelli\u011fini de geli\u015ftirir. Kaplama tozuna modifiye ni\u015fasta [3-4] eklenmesi, \u00fcr\u00fcn\u00fcn \u00e7ekici bir renge ve iyi bir tada sahip olmas\u0131n\u0131 sa\u011flayabilir.
\nFarkl\u0131 hammaddelere ve denat\u00fcrasyon y\u00f6ntemlerine g\u00f6re, bir\u00e7ok \u00e7e\u015fit denat\u00fcre ni\u015fasta vard\u0131r. K\u0131zartma tozunda kolloid ile kar\u0131\u015ft\u0131r\u0131lm\u0131\u015f oksitlenmi\u015f ni\u015fasta ve oksitlenmi\u015f bile\u015fik denat\u00fcre ni\u015fastan\u0131n uygulama etkisi incelenmi\u015f, bu da denat\u00fcre ni\u015fasta uygulamas\u0131 i\u00e7in teorik destek sa\u011flam\u0131\u015ft\u0131r.
\nMateryaller ve y\u00f6ntemler
\n1.1 Malzemeler Un, karboksimetil sel\u00fcloz (CMC), ksantan sak\u0131z\u0131, jelatin (g\u0131da s\u0131n\u0131f\u0131), piyasada sat\u0131lmaktad\u0131r; Modifiye ni\u015fasta: manyok asetat ni\u015fastas\u0131, manyok oksitlenmi\u015f ni\u015fasta, manyok oksitlenmi\u015f hidroksipropil ni\u015fasta, Gansu Fengshou Agricultural Technology Co. Beyaz \u015feker, bitkisel ya\u011f, tuz, zencefil tozu, biber tozu, tavuk g\u00f6\u011f\u00fcs eti, patates ni\u015fastas\u0131, m\u0131s\u0131r ni\u015fastas\u0131 vb.
\n1.2 Alet ve ekipmanlar \u0130nd\u00fcksiyonlu ocak, davlumbaz, spatula, wok, vb.
\n1.3 \u0130\u015flem S\u00fcreci Tavuk g\u00f6\u011fs\u00fc (dondurulmu\u015f) \u2192 \u00e7\u00f6zd\u00fcrme \u2192 (baharat ve buzlu su ekleme) asitleme \u2192 boyutland\u0131rma \u2192 Sarma \u2192 k\u0131zartma \u2192 h\u0131zl\u0131 dondurma \u2192 paketleme \u2192 depolama.
\n1.4 Test Y\u00f6ntemleri 1.4.1 Hammadde i\u015fleme (1) \u00c7\u00f6zd\u00fcrme. Veteriner kontrol\u00fcnden ge\u00e7en tavuk g\u00f6\u011fs\u00fc etinin d\u0131\u015f ambalaj kutusunu ve i\u00e7 ambalaj plastik torbas\u0131n\u0131 \u00e7\u0131kar\u0131n ve etin merkez s\u0131cakl\u0131\u011f\u0131 -2\u2103 olana kadar \u00e7\u00f6zd\u00fcrme odas\u0131nda paslanmaz \u00e7elik kesme tahtas\u0131 \u00fczerinde do\u011fal olarak \u00e7\u00f6zd\u00fcr\u00fcn.
\n(2) tur\u015fu. Patates ni\u015fastas\u0131, \u015feker, tuz, karabiber ve zencefili suda eritin. Tavuk i\u00e7eren bir behere d\u00f6k\u00fcn. \u0130yice kar\u0131\u015ft\u0131r\u0131n. So\u011fuk odada 0~4\u00b0C'de 12 saat bekletmek salamuran\u0131n tavuk taraf\u0131ndan tamamen emilmesine yard\u0131mc\u0131 olur.
\n(3) Kolloidal \u00e7\u00f6zelti. Ksantan sak\u0131z\u0131, jelatin ve CMC, belirli bir oranda su eklenerek ve kolloidin suyu tamamen emmesi ve kullan\u0131mdan \u00f6nce \u00e7\u00f6z\u00fcnmesi i\u00e7in 12 saat bekletilerek kolloidal \u00e7\u00f6zelti haline getirilmi\u015ftir [5].
\n(4) Bulama\u00e7 haz\u0131rlanmas\u0131. Yakla\u015f\u0131k 80% un ve m\u0131s\u0131r ni\u015fastas\u0131n\u0131 yakla\u015f\u0131k 20% denat\u00fcre ni\u015fasta ile e\u015fit \u015fekilde kar\u0131\u015ft\u0131r\u0131n ve ard\u0131ndan kar\u0131\u015f\u0131k kolloidal \u00e7\u00f6zeltiyi ve belirli miktarda suyu ekleyin, b\u00f6ylece kar\u0131\u015f\u0131k toz ve su oran\u0131 1: 1.5 ~ 1: 2.0 olur, kullan\u0131m i\u00e7in e\u015fit \u015fekilde kar\u0131\u015ft\u0131r\u0131n.
\n(5) Boyutland\u0131rma. Kesilmi\u015f tavuk par\u00e7alar\u0131n\u0131 harca koyun, 3 dakika boyunca yava\u015f\u00e7a kar\u0131\u015ft\u0131r\u0131n, b\u00f6ylece har\u00e7 tavuk par\u00e7alar\u0131na e\u015fit \u015fekilde yap\u0131\u015f\u0131r.
\n(6) kepek. Kar\u0131\u015ft\u0131r\u0131lm\u0131\u015f kaplama tozunu paslanmaz \u00e7elik plakaya koyun, kolalanm\u0131\u015f k\u00fc\u00e7\u00fck tavuk g\u00f6\u011fs\u00fcn\u00fc kaplama tozunun i\u00e7ine koyun, kaplama tozunun etin y\u00fczeyine e\u015fit \u015fekilde yap\u0131\u015fmas\u0131 i\u00e7in ters \u00e7evirin, ince bir s\u00f6\u011f\u00fct yapra\u011f\u0131 \u015fekline getirin ve son olarak plastik a\u011f sepetine koyun, tozun y\u00fczeyini silkelemek i\u00e7in hafif\u00e7e sallay\u0131n.
\n(7) Derin k\u0131zartma. \u0130lk olarak, k\u0131zartma makinesine belirli miktarda k\u0131saltma veya hurma ya\u011f\u0131 ekleyin, 185 \u00b0 C'ye kadar \u00f6nceden \u0131s\u0131t\u0131n, b\u00f6ylece sar\u0131l\u0131 tavuk par\u00e7alar\u0131 art arda ya\u011f tabakas\u0131ndan ge\u00e7er, k\u0131zartma s\u00fcresi 25 saniye, k\u0131zartmadan sonra renk a\u00e7\u0131k sar\u0131d\u0131r, ya\u011f\u0131 \u00e7\u0131kar\u0131n.
\n1.4.2 \u00dcr\u00fcn De\u011ferlendirme y\u00f6ntemi \u00dcr\u00fcnlerin duyusal de\u011ferlendirmesine kat\u0131lmak \u00fczere rastgele 10 ki\u015fi se\u00e7ilmi\u015f ve ortalama puan elde edilmi\u015ftir. \u00dcr\u00fcn duyusal derecelendirme standartlar\u0131 Tablo 1'de g\u00f6sterilmi\u015ftir.<\/p>\n

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Sonu\u00e7lar ve analiz
\n2.1 Un ve m\u0131s\u0131r ni\u015fastas\u0131 oran\u0131n\u0131n belirlenmesi Un ve m\u0131s\u0131r ni\u015fastas\u0131 2:8, 5:5, 2:8'e g\u00f6re kar\u0131\u015ft\u0131r\u0131lm\u0131\u015f ve ard\u0131ndan un kaplama ve k\u0131zartma testi ger\u00e7ekle\u015ftirilmi\u015f ve ard\u0131ndan k\u0131zarm\u0131\u015f yiyecek yapmak i\u00e7in farkl\u0131 un kaplama macunlar\u0131 kullan\u0131lm\u0131\u015ft\u0131r. K\u0131zartma i\u015fleminden sonra \u00fcr\u00fcnler dondurulmu\u015f ve saklanm\u0131\u015ft\u0131r. 10 g\u00fcn sonra, \u00fcr\u00fcnler tat i\u00e7in tencereye geri konmu\u015f ve s\u0131ras\u0131yla deri ve dolgu puanlanm\u0131\u015ft\u0131r. Farkl\u0131 kaplama \u00fcr\u00fcnlerinin puanlar\u0131 Tablo 2'de g\u00f6sterilmi\u015ftir.<\/p>\n

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Tablo 2'den, \u00fc\u00e7 \u00e7e\u015fit un kaplamas\u0131 aras\u0131nda, unun m\u0131s\u0131r ni\u015fastas\u0131na oran\u0131 8:2 ile yap\u0131lan \u00fcr\u00fcn\u00fcn en iyi k\u0131r\u0131lgan oldu\u011fu ve en y\u00fcksek kapsaml\u0131 puana sahip oldu\u011fu g\u00f6r\u00fclebilir. Bunun nedeni, undaki protein i\u00e7eri\u011finin y\u00fcksek, bu\u011fday ni\u015fastas\u0131 i\u00e7eri\u011finin d\u00fc\u015f\u00fck ve bu\u011fday ni\u015fastas\u0131 partik\u00fcllerinin k\u00fc\u00e7\u00fck olmas\u0131, jelatinle\u015fme s\u0131cakl\u0131\u011f\u0131n\u0131n y\u00fcksek olmas\u0131, una belirli bir miktar m\u0131s\u0131r ni\u015fastas\u0131 eklenmesinin \u00fcr\u00fcn\u00fcn gevrekli\u011fini art\u0131rabilmesidir, bu nedenle eklenen un ve m\u0131s\u0131r ni\u015fastas\u0131 oran\u0131 8:2'dir.
\nUn ve m\u0131s\u0131r ni\u015fastas\u0131 oran\u0131 8:2'dir ve 20% farkl\u0131 modifiye ni\u015fasta eklenmi\u015ftir. \u00c7e\u015fitli modifiye ni\u015fastalar\u0131n kaplama miktar\u0131 ve k\u0131zartma sonras\u0131 uygulama etkisi \u00fczerindeki etkileri g\u00f6zlemlenmi\u015ftir. Farkl\u0131 modifiye ni\u015fastalar\u0131n kaplama miktarlar\u0131n\u0131n kar\u015f\u0131la\u015ft\u0131r\u0131lmas\u0131 Tablo 3'te g\u00f6sterilmi\u015ftir.<\/p>\n

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Tablo 3'ten de g\u00f6r\u00fclebilece\u011fi gibi, manyok oksitlenmi\u015f ni\u015fasta en fazla toz emilim miktar\u0131na sahipken, manyok hidroksipropil ni\u015fastas\u0131 en az toz emilim miktar\u0131na sahiptir. Bunun nedeni, ni\u015fasta oksitlendikten sonra ni\u015fasta partik\u00fcllerinin k\u00fc\u00e7\u00fclmesi, iyi emilime sahip olmas\u0131 [6] ve un i\u00e7indeki proteinle h\u0131zl\u0131 bir \u015fekilde i\u00e7 i\u00e7e ge\u00e7ebilmesidir, bu nedenle manyok oksitlenmi\u015f ni\u015fasta en fazla toz emilimine sahiptir.
\n2.3 Farkl\u0131 modifiye ni\u015fastalar\u0131n k\u0131zartma \u00fczerindeki uygulama etkisinin de\u011ferlendirilmesi Farkl\u0131 modifiye ni\u015fastalar\u0131n k\u0131zartma \u00fczerindeki uygulama etkisinin de\u011ferlendirilmesi Tablo 4'te g\u00f6sterilmi\u015ftir.<\/p>\n

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Tablo 4'ten de g\u00f6r\u00fclebilece\u011fi gibi, manyok oksitlenmi\u015f hidroksipropil ni\u015fasta ve manyok oksitlenmi\u015f ni\u015fastan\u0131n uygulama etkisi daha iyidir, bunun nedeni manyok oksitlenmi\u015f hidroksipropil ni\u015fasta ve manyok oksitlenmi\u015f ni\u015fastan\u0131n y\u00fczeyinin daha y\u00fcksek miktarda toz ile kaplanmas\u0131 ve oksitlenmi\u015f i\u015flemden sonra ni\u015fastan\u0131n film olu\u015fumunun daha y\u00fcksek olmas\u0131d\u0131r. \u00dcr\u00fcn y\u00fcksek s\u0131cakl\u0131kta k\u0131zart\u0131ld\u0131ktan sonra, ni\u015fasta k\u00fcrlenmesi \u00fcr\u00fcn\u00fcn y\u00fczeyinde yo\u011fun bir koruyucu film olu\u015fturabilir [7]. Y\u00fcksek s\u0131cakl\u0131\u011f\u0131n \u00fcr\u00fcn\u00fcn i\u00e7i \u00fczerindeki etkisini etkili bir \u015fekilde \u00f6nleyebilir, ayn\u0131 zamanda y\u00fcksek s\u0131cakl\u0131kta k\u0131zartma nedeniyle g\u0131dan\u0131n i\u00e7 suyunun daha fazla su kaybetmesini \u00f6nleyebilir ve g\u0131dan\u0131n taze ve yumu\u015fak ve y\u00fczeyin gevrek kalmas\u0131n\u0131 sa\u011flayabilir. Bu nedenle, manyok oksitlenmi\u015f hidroksipropil ni\u015fastas\u0131 toz kaplamada modifiye ni\u015fasta olarak kullan\u0131lm\u0131\u015ft\u0131r.
\n2.4 Tek kolloid ilavesinin k\u0131zarm\u0131\u015f g\u0131dan\u0131n k\u0131r\u0131lganl\u0131\u011f\u0131 \u00fczerindeki etkisi K\u0131zarm\u0131\u015f g\u0131da yapmak i\u00e7in kaplama tozu form\u00fcl\u00fcne (80% un ve m\u0131s\u0131r ni\u015fastas\u0131 oran\u0131 8:2 ve ilave miktar\u0131 20% manyok oksipropil ni\u015fastas\u0131) ayn\u0131 miktarda ksantan sak\u0131z\u0131, karragenan, sodyum aljinat, konjak tozu, sodyum karboksimetil sel\u00fcloz (CMC) ve jelatin eklenmi\u015ftir. K\u0131zarm\u0131\u015f yiyecekler dondurulmu\u015f ve saklanm\u0131\u015f ve 10 g\u00fcn sonra k\u0131zarm\u0131\u015f yiyecekleri de\u011ferlendirmek i\u00e7in mikrodalga f\u0131r\u0131nda s\u0131f\u0131rlanm\u0131\u015ft\u0131r. Tek kolloid ilavesinin k\u0131zarm\u0131\u015f g\u0131dan\u0131n k\u0131r\u0131lganl\u0131\u011f\u0131 \u00fczerindeki etkisi Tablo 5'te g\u00f6sterilmi\u015ftir.<\/p>\n

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Tablo 5'ten de g\u00f6r\u00fclebilece\u011fi gibi, sodyum aljinat, jelatin ve konjak tozu di\u011fer kolloidlere g\u00f6re daha iyi etkilere sahiptir. Kaplama tozuna uygun miktarda jelatin ve konjak tozu eklenmesi \u00fcr\u00fcn\u00fcn k\u0131r\u0131lganl\u0131\u011f\u0131n\u0131 \u00f6nemli \u00f6l\u00e7\u00fcde art\u0131rabilir ve uygun miktarda sodyum karboksimetil sel\u00fcloz eklenmesi \u00fcr\u00fcn\u00fcn y\u00fczeyini \u00f6nemli \u00f6l\u00e7\u00fcde kabartabilir ve \u00fcr\u00fcne gevrek bir tat verebilir, \u00e7\u00fcnk\u00fc jelatinin ana bile\u015feni proteindir. Protein k\u00fcrleme modifikasyonu, artan k\u0131r\u0131lganl\u0131k.
\n2.5 Kaplama ana malzemesi ve kolloidin Uygulama Etkisinin De\u011ferlendirilmesi Yukar\u0131daki testler temelinde, 80% (unun m\u0131s\u0131r ununa oran\u0131 8:2'dir) ilave miktar\u0131na sahip \u00fc\u00e7 \u00e7e\u015fit kaplama ana malzemesi ve 20% ilave miktar\u0131na sahip manyok oksipropil ni\u015fastas\u0131 ve CMC, jelatin ve konjak tozu katk\u0131 maddeleri, farkl\u0131 oranlar\u0131n kaplama \u00fcr\u00fcnleri \u00fczerindeki uygulama etkisini incelemek i\u00e7in birle\u015ftirilmi\u015ftir. Farkl\u0131 oranlarda kolloid bile\u015fiminin uygulama etkisi de\u011ferlendirmesi Tablo 6'da g\u00f6sterilmektedir.<\/p>\n

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Kaplama tozuna belirli miktarda konjak tozu, jelatin ve CMC eklenerek ve 1:1:1 oran\u0131na g\u00f6re 0.3% eklenerek uygulama etkisi daha iyi olur. Bunun nedeni, jelatin, konjak tozu ve CMC'nin bile\u015fik ilavesinden sonra, Konjak tozu ve jelatinin \u00fcr\u00fcn\u00fcn k\u0131r\u0131lganl\u0131\u011f\u0131n\u0131 \u00f6nemli \u00f6l\u00e7\u00fcde art\u0131rabilmesi, CMC'nin \u00fcr\u00fcn\u00fcn y\u00fczeyini \u00f6nemli \u00f6l\u00e7\u00fcde kabartabilmesi [8], \u00fcr\u00fcne gevrek bir tat vermesi ve bile\u015fik ilavesinin sinerjik bir etki yaratabilmesidir. sonu\u00e7
\nK\u0131zarm\u0131\u015f yiyeceklerin gevrekli\u011fi, esas olarak y\u00fczey tozla kapland\u0131ktan ve k\u0131zart\u0131ld\u0131ktan sonra gevrek tad\u0131 ile belirlenir ve dolgu yumu\u015fak ve suludur ve cilt gevrektir, yani i\u00e7 nem i\u00e7eri\u011fi y\u00fcksektir ve cilt nem i\u00e7eri\u011fi d\u00fc\u015f\u00fckt\u00fcr ve sert de\u011fildir.
\nK\u0131zartma tozunun ana bile\u015fenlerinin incelenmesi temelinde, belirli miktarda modifiye ni\u015fasta ve bile\u015fik kolloid eklenerek k\u0131zarm\u0131\u015f yiyeceklerin kalitesini \u00f6nemli \u00f6l\u00e7\u00fcde art\u0131rabilen bir bile\u015fik de\u011fi\u015ftirici elde edilir. Form\u00fcl 80% un ve m\u0131s\u0131r ni\u015fastas\u0131d\u0131r (ikisinin oran\u0131 8:2, ekleme miktar\u0131 20% manyok oksipropil ni\u015fastas\u0131d\u0131r). 0.3% Konjac tozu, jelatin ve CMC oran\u0131 1:1:1'dir. Kompozit kaplama tozunun kullan\u0131m\u0131 kolay ve kalitesi stabildir. Bile\u015fik toz kullan\u0131larak \u00fcretilen g\u0131dan\u0131n rengi ve tad\u0131 iyile\u015ftirilmi\u015ftir.<\/p>","protected":false},"excerpt":{"rendered":"

K\u0131zarm\u0131\u015f yiyeceklerin gevrekli\u011fi nas\u0131l art\u0131r\u0131l\u0131r? K\u0131zarm\u0131\u015f yiyecekler, t\u00fcketiciler taraf\u0131ndan \u00e7ok sevilen, keskin bir yemek hissi, keskin aromas\u0131 ve alt\u0131n rengi olan \u00c7in'in geleneksel yiyeceklerinden biridir. Bir\u00e7ok k\u0131zarm\u0131\u015f yiyece\u011fin, k\u0131zartma i\u015fleminde \u00fcr\u00fcnlerin kalitesini sa\u011flamak i\u00e7in genellikle tozla kaplanmas\u0131 gerekir, \u00f6rne\u011fin [...]<\/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":"\nHow to improve the crispness of fried food? - 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\/the-crispness-of-fried-food\/\" \/>\n<meta property=\"og:locale\" content=\"tr_TR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"How to improve the crispness of fried food? - China Chemical Manufacturer\" \/>\n<meta property=\"og:description\" content=\"How to improve the crispness of fried food? 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