Gıda Uygulamaları

Food Preservation

Food Preservation Food preservation is the process of treating and handling food in such a way as to stop or greatly slow down spoilage to prevent foodborne illness and extend its shelf-life while keeping as much of its nutritional quality Food processing Food processing is the set of methods and techniques used to transform raw ingredients into food for consumption. Examples of food processing methods include: Chopping Mixing Homogenizing Cooking Pastuerizing Emulsifying Drying Types of Food Preservation Food processing methods that are used to preserve foods include: Refrigeration and freezing…
İncirin Güneş Enerjisi Kullanarak Kurutulmasının Esasları ( Hande MUTLU )

İncirin Güneş Enerjisi Kullanarak Kurutulmasının Esasları Hande MUTLU Harun Kemal ÖZTÜRK Pamukkale Üniversitesi Mühendislik Fakültesi Çamlık/Denizli ÖZET Türkiye Dünya incir üretiminde %24, kuru incir üretiminde ise %54 lük payla nerdeyse bir tekel konumundadır. İncirin kurutulması klasik yöntemlerden birisi olan, yere serme yapılarak yapılmaktadır. Bu ise incirin toz, toprak, sinek ve böcek gibi dış etkilere maruz kalmasına sebep olmaktadır. Bütün bunlar incirin kalitesini düşürmektedir. Bu nedenle kurutma sistemleri kurarak güneş enerjisinin kurutmada kullanılması büyük yararlar sağlayacaktır. GİRİŞ Türkiye, Ortadoğu ve Avrupa gıda pazarındaki büyüme, üzüm, kayısı, çay, kırmızı biber ve incir…
Filtration ( Dr.Öğr.Üyesi Salih KARASU )

FILTRATION The filtration process is described by the manner in which the fluid being filtered flows through the filter medium where the solids are deposited. As the solids are removed from the fluid, they accumulate in the filter medium, resulting in an increased resistance to flow as the filtration process continues. All these factors result in a description of filtration rate Filtration Filtration involves the removal of insoluble particles from a suspension by passing it across a porous material, retaining particles according to their sizes and shape to some extent.…
Drying: Principles and Practice ( Professor A. S. Mujumdar )

Contents Introduction to food processing; drying ‐ Fundamentals Classification‐general ideas Why so many dryer types? Key criteria for classification Criteria for dryer selection Different dryer types Energy related issues in drying Special/Innovative dryers Closure Food Processing • Need of food processing ‐ to avoid the spoilage of foods due to various reasons; to increase shelf life; to make food products available through out the year • The spoilage could be due to physical damage, chemical damage, microbial attack • Various food processing methods – Freezing, canning, preserving in syrup, food…
Freezing Prepared Foods

Freezing Prepared Foods Foods for packed lunches or elaborate dinners can be kept in your freezer ready for busy days, parties or unexpected company. By planning a steady flow of casseroles, main dishes, baked goods and desserts in and out of your freezer, you can make good use of your freezer and good use of your time. ADVANTAGES OF FREEZING PREPARED FOODS • You prepare food at your convenience. • Your oven is used more efficiently by baking more than one dish at a time. • You avoid waste by…
Activated Carbon for The Food Industry

Activated carbon for the food industry The first industrial application of activated carbon was in food sector, in the sugar industry. In 1794 charcoal was used for the first time in an English sugar refinery. Today, activated carbons are not only used for treatment of sugar solutions but also cover a wide range of applications from treatment of edible oils and fats, over application in the beverage industry for wine and fruit juices to the coloration of food as E153 (vegetable carbon). … Source: https://www.donau-carbon.com/getattachment/d1f9d495-83b7-40d5-b627-b37f77648ad3/Lebensmittelindustrie.aspx
Ticari Aktif Karbon Üretimi ve Özelliklerinin Belirlenmesi ( Enver Yaser KÜÇÜKGÜL )

TİCARİ AKTİF KARBON ÜRETİMİ VE ÖZELLİKLERİNİN BELİRLENMESİ (PRODUCTION OF THE COMMERICAL ACTIVATED CARBON AND DETERMINATION OF THE PROPERTIES) ENVER YASER KÜÇÜKGÜL ÖZET/ABSTRACT Aktif karbon, özellikle bitkisel orijinli karbonlu yapıların önce karbonizasyon ardından da aktivasyon süreci ile elde edilir. Karbonizasyon karbonlu maddelerin havasız ortamda pirolizlenmesi ile uygulanır. Aktivasyon sürecinde ise aktif karbona, geniş yüzey alanı ve yüksek gözenekli yapı kazandırılması için termal işlemin yanı sıra kimyasal maddeler de kullanılabilir. Genellikle elektrik enerjisi ile birlikte kullanılan maddelerin istenilen aktif karbon türüne göre seçilmesi gerekmektedir. Ülkemizde su-atıksu ve gaz arıtım çalışmalarının yanı sıra…
Dryer

Dryer – is an equipment used in removing moisture or solvents from a wet material or product. Hygroscopic Substance – a substance that can contained bound moisture and is variable in moisture content which they posses at different times. Weight of Moisture – amount of moisture present in the product at the start or at the end of the drying operation. Bone Dry Weight – it is the final constant weight reached by a hygroscopic material when it is completely dried out. It is the weight of the product without…