Kimi hazır yemek konservelerinde endüstriyel sterilizasyon güvencesinin sağlanması
Küçük Resim Yok
Tarih
1989
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Ege Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
ÖZET Hazır yemek üretiminde sterilizasyon koşullarının belirlenme si kalite korunumu açısından büyük önem taşımaktadır. Araştırmada ha zır yemek olarak "etli kuru fasulye" ve "fasulye pilaki" olmak üzere iki çeşit hazır yemek kullanılmıştır. Denemelerde hazır yemek konserve leri iki kutu boyutu (1/2, 1/4) ve iki sterilizasyon sıcaklığında (115 ve 120 °C) amaçlanan Fpdeğerine (Fasulye pilakide 2.4; 3.6; 4.8; Etli kuru fasulyede 2.4; 4.8; 7.2) karşılık gelen süreler kadar sterilize edilmişlerdir. Sterilizasyon işleminde ısıtma ve soğutma süreleri deneysel olarak bulgulandığı gibi veriler STUMBO (1973)'nun yöntemi dikkate alınarak matematiksel olarak da hesaplanmıştır. Fasulye pilaki konser vesinde ısınma eğrileri gecikme aşamasından sonra doğru verirken, etli kuru fasulyede ise kırılan ısınma eğrisi vermiştir. Ayrıca C değerleri de matematiksel olarak hesaplanmıştır. Denemelerde kullanılan fasulyelerin su alma kapasitelerinin belirlenmesinin yanısıra sterilizasyon öncesi ve sonrası kalite kri terlerine bakılmıştır. Yapılan fiziksel (kurumadde, tekstürel özellik ler, renk, kutu boyutları, tepe boşluğu, kutu brüt ve net ağırlığı, çözünür kurumadde, kırılma indisi, süzme ağırlığı, Doldurma oranı, kutu içeriği bileşenleri ile çatlamış ve bölünmüş tane oranı) »kimyasal (pH ve toplam asitlik, B.. vitamini (tiamin), yağ ve tuz), duyusal ve mikrobiyolojik analizler çerçevesinde her iki hazır yemek konservesin de aynı kutu boyutunda 120°C'de sterilize edilen örnekler, 115°C'de edilenlere göre kalite korunumu ve tüketilebilirlik açısından daha iyi olduğu bulgulanmıştır. F0 değerleri dikkate alındığında 1/2' lik kutuda sterilize edilen fasulye pilaki konservelerinde 120°C'de 2.4, 115°C'de 3.6; 1/4'lük kutuda 120°C»de 4.8, 115°C'de 3.6; Etli kuru fasulye konservelerinde ise 1/2*lik kutuda 120°C'de 4.8 115°C'de 7.2; 1/4»lük kutuda 120
SWMARY Establishment of sterilization conditions in the production of ready-to-eat foods is of great importance with respect to quality retention. In this work, two ready-to-eat dishes, namely dry bean and meat stew and dry beans in vegetable oil were investigated. In the trials, two sizes of canned food (1/2, 1/4) were sterilized at two different temperatures (115 and 120°C) for periods that corresponded to the aimed F0 values (bean and meat stew: 2.4, 4.8 and 7.2; dry beans in vegetable oil: 2.4, 3.6 and 4.8). The time of heating and cooling the foods during steriliza tion was determined and the data were evaluated mathematically accord ing to STUMBO's (1973) method. The heating curves for canned beans in vegetable oil were linear after the initial lag whereas the curves for the dry bean and meat stew were broken. In addition, C values were calculated. The water absorption capacities of dry beans used as material were assessed and quality criteria before and after sterilization de termined. As a result of physical (dry matter and soluble dry matter contents, texture, colour, can sizes, head space, total and net weight of cans, drained weight, refractive index, filling ratio, cracked and broken bean ratio and composition of the canning material), chemical (pH, total acidity, fat, salt and thiamine contents), microbiological and sensory analyses, it was found that for both types and sizes of dishes studied, samples sterilized at 120°C retained their quality and consumability better than those sterilized at 115°C.When F" values were evaluated; for beans in vegetable oil in 1/2 size cans, sterilizations at 120°C, F0 value 2.4 and at 115°C, F0 value 3-6; for beans in vegeta ble oil in 1/4 size cans, sterilization at 120°C, F0 value 4.8 and at 115 °C, F0 value 3.6; for bean and meat stew in 1/2 size cans, sterili zation at 120°C, F0 value 4.8 and at 115°C, F0 values 7.2; for bean and meat stew in 1/4 size cans, sterilization at 120°C, F0 value 7.2 and at 100
SWMARY Establishment of sterilization conditions in the production of ready-to-eat foods is of great importance with respect to quality retention. In this work, two ready-to-eat dishes, namely dry bean and meat stew and dry beans in vegetable oil were investigated. In the trials, two sizes of canned food (1/2, 1/4) were sterilized at two different temperatures (115 and 120°C) for periods that corresponded to the aimed F0 values (bean and meat stew: 2.4, 4.8 and 7.2; dry beans in vegetable oil: 2.4, 3.6 and 4.8). The time of heating and cooling the foods during steriliza tion was determined and the data were evaluated mathematically accord ing to STUMBO's (1973) method. The heating curves for canned beans in vegetable oil were linear after the initial lag whereas the curves for the dry bean and meat stew were broken. In addition, C values were calculated. The water absorption capacities of dry beans used as material were assessed and quality criteria before and after sterilization de termined. As a result of physical (dry matter and soluble dry matter contents, texture, colour, can sizes, head space, total and net weight of cans, drained weight, refractive index, filling ratio, cracked and broken bean ratio and composition of the canning material), chemical (pH, total acidity, fat, salt and thiamine contents), microbiological and sensory analyses, it was found that for both types and sizes of dishes studied, samples sterilized at 120°C retained their quality and consumability better than those sterilized at 115°C.When F" values were evaluated; for beans in vegetable oil in 1/2 size cans, sterilizations at 120°C, F0 value 2.4 and at 115°C, F0 value 3-6; for beans in vegeta ble oil in 1/4 size cans, sterilization at 120°C, F0 value 4.8 and at 115 °C, F0 value 3.6; for bean and meat stew in 1/2 size cans, sterili zation at 120°C, F0 value 4.8 and at 115°C, F0 values 7.2; for bean and meat stew in 1/4 size cans, sterilization at 120°C, F0 value 7.2 and at 100
Açıklama
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Anahtar Kelimeler
Gıda Mühendisliği, Food Engineering
