OHMİK Isıtma Tekniğinin Gıda Teknolojisi İçerisindeki Yeri ve Geleceği

Ebru Aydın; Erkan Karacabey; Erdoğan Küçüköner; Gülcan Özkan

doi:10.37609/akya.2922

Yazarlar

Ebru Aydın

https://orcid.org/0000-0002-5625-040X

Erkan Karacabey

https://orcid.org/0000-0002-0428-2039

Erdoğan Küçüköner

https://orcid.org/0000-0001-9259-4800

Gülcan Özkan

DOI: https://doi.org/10.37609/akya.2922.c8901

Özet

Mevcut kitap bölümü gıda endüstrisi açısından yenilikçi bir yaklaşım olan ohmik ısıtma tekniğinin okuyucuya belirli bir mantık içerisinde aktarımını amaçlamaktadır. Burada öncelikle ohmik ısıtma tekniğine bir giriş yapılmış, yol haritasına kısaca değinilmiştir. Devamında tekniğin dayandığı temel prensiplerin anlaşılabilmesi için detaylı bir kısım hazırlanmıştır. Burada özellikle ohmik ısıtma tekniğinin uygulaması, etki alanı ve hepsinden önce tasarımı noktasında anahtar rol oynayan faktörler ayrı ayrı değerlendirilmiştir. Bu bölümde okuyucunun konu hakkında muhakeme yapabilmesi adına gerekli bilgi birikimini oluşturması hedeflenmiştir. Son olarak uygulamanın avantaj ve dezavantajları ele alınmıştır. Bölümün ikinci kısmında ise gıda endüstrisi anlamında işlemler tek tek ele alınmıştır. Burada özellikle detaylı bir literatür taraması ile gıda sektöründeki temel işlemler kapsamında ohmik ısıtma tekniğinin gösterdiği performans nedir sorusuna cevap aranmıştır. Burada yer verilen gıda proseslerinde tekniğin oluşturduğu etkiler ve buna bağlı işlem performansı ve gıda kalitesi değişimleri irdelenmiş, karşılaştırmalar yapılmıştır. Kısaca bu kitap bölümü hem akademi de hem gıda endüstrisinde araştırmacıların gelecek planlamalarında ohmik ısıtma tekniğine yer vermek istemeleri durumunda tekniğin genel bir portresi çizilmesine ve planlamaların buna göre hazırlanmasına yardımcı olacaktır.

The current book section aims to transfer the ohmic heating technique, an innovative approach to the food industry, to the reader in a specific sense. Here, an introduction to the ohmic heating technique is made, briefly referenced to the road map. A detailed section has been prepared to help understand the basic principles on which the technique is based. In particular, the application of the ohmic heating technique, its scope and, above all, the factors that play a key role in the design point, have been evaluated separately. The aim of this section is to build up the necessary knowledge to enable the reader to make a judgment on the subject. Finally, the advantages and disadvantages of the application are discussed. In the second part of the chapter, the processes in terms of the food industry are dealt with individually. In particular, a detailed scan of the literature and the performance of the ohmic heating technique in the basic processes in the food sector were sought. The impact of technology on food processes and the associated changes in process performance and food quality have been analysed and compared. In short, this section of the book will help researchers in both academia and the food industry draw a general portrait of the technology and make plans accordingly if they want to include ohmic heating in future planning.

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