ETİN TUZLANMASI İŞLEMİNDE VAKUMLU EMDİRİM TEKNİĞİNİN KULLANILMASI

Yıl 2018, , 139 - 150, 19.01.2018

Elif Aykın Dinçer , Mustafa Erbaş

https://doi.org/10.15237/gida.338797

Cited By: 2

Öz

Tuzlama işlemi, etin raf ömrünü uzatma ve teknolojik
kalitesini geliştirme amacıyla uygulanmaktadır. Geleneksel yöntemlerden biri
olan yaş tuzlamada, et salamura içerisinde belli bir süre bekletilmekte ve
tuzun ete nüfuz etmesi sağlanmaktadır. 
Ancak, bu yöntemle tuzun ete nüfuzu oldukça yavaş olmaktadır. Son
yıllarda salamura çözeltisi ile et arasındaki kütle aktarım hızını arttırmak
için vakumlu emdirim yöntemi kullanılmaktadır. Vakumlu emdirim yönteminde,
kısmi bir vakum basıncı uygulanarak kapiler sistemdeki doğal sıvılar ve gazlar
uzaklaşmakta ve oluşan boşluklara arzu edilen çözelti nüfuz etmektedir. Kurutma
ve dondurma gibi işlemlerden önce ön işlem olarak uygulanabilme, işleme
süresini kısaltma, son ürünün kalitesini geliştirme ve üretim maliyetini azaltma
bu yöntemin sağladığı başlıca avantajlardır. Bu makalede; etin tuzlanmasında
vakumlu emdirim yönteminin kullanılmasıyla ilgili çalışmalar derlenmiştir.

Anahtar Kelimeler

Et, tuzlama, vakum impregnasyon

Kaynakça

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