Derleme
Yıl 2022,
Cilt: 25 Sayı: 1, 41 - 51, 03.03.2022
Öz
Ülkemizin elverişli iklim koşulları birçok gıdanın kurutularak muhafazasına olanak sağlamaktadır. Kurutulmuş gıdalar uzun süre bozulmadan korunabilmektedir. Depolama süresince küf ve bakteri oluşumunun ve muhtemel kalite kayıplarının önlenmesi ürünlerin nem oranının kritik değerin altına düşürülmesiyle mümkündür. Kahramanmaraş tarhanası yöreye özgü olup yüzyıllardır çorbalık ve atıştırmalık olarak tüketilen fermente kurutulmuş bir gıdadır. Geleneksel üretiminde güneşte kurutma kullanılmakta olup son yıllarda endüstriyel üretimi de giderek artan ilgi görmektedir. Yaz aylarında kurutulan tarhana kışın tüketilmek üzere depolanmaktadır. Depolamadaki olumsuzluklar tarhanada istenmeyen fiziksel, kimyasal, mikrobiyel ve duyusal kalite kayıplarına yol açmaktadır. Kurutulmuş tarhananın kalite parametrelerinin belirlenmesinde sorpsiyon izotermlerinden faydalanılmaktadır. Sorpsiyon izotermleri sabit sıcaklıkta tutulan gıdanın nem içeriği ile depo ortamının bağıl nemi arasındaki ilişkiyi açıklamaktadır. Sorpsiyon izotermleri su ve gıda bileşenleri arasındaki etkileşimin ve optimum depolama koşullarının tahmin edilmesinde önemli bir termodinamik yardımcıdır.
Bu açıdan çalışmanın amacı sorpsiyon izotermlerinin gıdalar ve Kahramanmaraş tarhanası üzerindeki önemi ve sorpsiyon izotermlerinin oluşturulmasında esas alınan matematiksel modeller hakkında literatürdeki son çalışmalar ışığında bilgiler verilmesidir.
Anahtar Kelimeler
sorpsiyon izotermi denge bağıl nemi matematiksel model nem içeriği kahramanmaraş tarhanası
Kaynakça
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Toplam 46 adet kaynakça vardır.
Ayrıntılar
| Birincil Dil | Türkçe |
|---|---|
| Konular | Gıda Mühendisliği |
| Bölüm | Derleme |
| Yazarlar | |
| Yayımlanma Tarihi | 3 Mart 2022 |
| Gönderilme Tarihi | 15 Aralık 2021 |
| Yayımlandığı Sayı | Yıl 2022Cilt: 25 Sayı: 1 |
