Meyve ve Sebzelerin Patlatmalı Puf Kurutma Yöntemi İle Kurutulması

Amaç & Hipotez:Patlatmalı puf kurutma yöntemi, ekstrüzyon teknolojisinde olduğu gibi ürüne dokusal ve duyusal kazanım sağlayan ve aynı zamanda ürünün raf ömrünü arttıran alternatif bir kurutma yöntemidir. 1960’lı yıllarda patlatmalı puf kurutma temelinde geliştirilen sürekli patlatmalı puf sistemi hali hazırda kullanılan patlatmalı puf sisteminin temelini oluşturmaktadır.

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Temel Bulgular & Veri:Günümüzde bu işlem öncelikle farklı ön kurutma yöntemleriyle ürün neminin %20 civarına getirilip, sonrasında yüksek sıcaklık ve basınç etkisiyle kısa sürede puf edilmesi ve sonraki süreçte vakum altında kurutulması şeklinde sürekli bir sistem haline dönüştürülmüştür.

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Sonuç & Katkı:Bu derlemede, patlatmalı puf kurutma ve meyve ve sebzelerde güncel patlatmalı puf kurutma uygulamaları hakkında bilgi sunulmaktadır.

🔬Tür:Literatür & Derleme Çalışması

📍Kapsam:Genişletilmiş Akademik Örneklem

⚙️Değişkenler:Patlatmalı puf kurutma · Atıştırmalık · Dondurarak kurutma

Özet

Patlatmalı puf kurutma yöntemi, ekstrüzyon teknolojisinde olduğu gibi ürüne dokusal ve duyusal kazanım sağlayan ve aynı zamanda ürünün raf ömrünü arttıran alternatif bir kurutma yöntemidir. 1960’lı yıllarda patlatmalı puf kurutma temelinde geliştirilen sürekli patlatmalı puf sistemi hali hazırda kullanılan patlatmalı puf sisteminin temelini oluşturmaktadır. Günümüzde bu işlem öncelikle farklı ön kurutma yöntemleriyle ürün neminin %20 civarına getirilip, sonrasında yüksek sıcaklık ve basınç etkisiyle kısa sürede puf edilmesi ve sonraki süreçte vakum altında kurutulması şeklinde sürekli bir sistem haline dönüştürülmüştür. Bu derlemede, patlatmalı puf kurutma ve meyve ve sebzelerde güncel patlatmalı puf kurutma uygulamaları hakkında bilgi sunulmaktadır.

Abstract

Explosion puff drying is an alternative drying method that provides textural and sensorial benefits to the product, like in the extrusion technology, and at the same time increases the shelf life of the product. The continuous explosive puff drying system currently in use was developed based on the puff drying system in the 1960's. Nowadays, this process is transformed into a continuous system in which the moisture content of a product is brought to about 20% by different pre-drying methods, and then puffed in a short time under the effect of high temperature and pressure and dried under vacuum in the next period. In this review, explosive puff drying and the current applications of explosive puff drying on fruits and vegetables are presented. 

Anahtar kelimeler

Patlatmalı puf kurutma Atıştırmalık Dondurarak kurutma Sıcak hava ile kurutma Ekstrüzyon Explosive puff drying Snacks Freeze-drying Hot air-drying Extrusion

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Bu Makaleye Atıf Yap

Köprüalan, Ö., Bodruk, A., Ertekin, F. (2019). Meyve ve Sebzelerin Patlatmalı Puf Kurutma Yöntemi İle Kurutulması. Akademik Gıda, Cilt: 17 Sayı: 1, 81–88. https://doi.org/10.24323/akademik-gida.544726

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