{"id":274,"date":"2020-03-21T02:05:21","date_gmt":"2020-03-21T09:05:21","guid":{"rendered":"https:\/\/allpotatoes.com\/?p=274"},"modified":"2020-08-25T01:23:16","modified_gmt":"2020-08-25T08:23:16","slug":"the-oil-frying-technology","status":"publish","type":"post","link":"https:\/\/allpotatoes.com\/tr\/the-oil-frying-technology\/","title":{"rendered":"Ya\u011f k\u0131zartma teknolojisi"},"content":{"rendered":"
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4.8\/5 - (16 votes) <\/div> <\/div>

End\u00fcstriyel patates k\u0131zartma makinesi<\/a><\/strong> g\u0131da i\u015fleme end\u00fcstrilerinde yayg\u0131n olarak uygulan\u0131r, bu y\u00fczden bir\u00e7ok tip k\u0131zartma teknolojisi vard\u0131r. Hava bas\u0131nc\u0131na g\u00f6re normal bas\u0131n\u00e7 k\u0131zartmas\u0131 ve vacuum k\u0131zartmas\u0131 olarak ikiye ayr\u0131l\u0131r. K\u0131zartma y\u00f6ntemine g\u00f6re s\u00fcrekli k\u0131zartma ve aral\u0131kl\u0131 k\u0131zartma olarak s\u0131n\u0131fland\u0131r\u0131labilir.<\/p>

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k\u0131zartma makinesiyle yap\u0131lan yiyecek<\/figcaption><\/figure>


Normal bas\u0131n\u00e7 k\u0131zartma teknolojisi<\/h2>


Atmosferik bask\u0131 k\u0131zartmas\u0131, k\u0131zart\u0131c\u0131 makine \u00e7al\u0131\u015f\u0131r durumdayken atmosferik bas\u0131n\u00e7 olarak adland\u0131r\u0131l\u0131r. En yayg\u0131n kullan\u0131lan k\u0131zartma tekni\u011fidir. Avantajlar\u0131 i\u015flenmesinin kolay olmas\u0131d\u0131r. Nihai \u00fcr\u00fcnler \u00e7\u0131t\u0131r ve iyi bir lezzete sahiptir. Dezavantaj\u0131, besin de\u011feri ve renginin b\u00fcy\u00fck \u00f6l\u00e7\u00fcde kaybolmas\u0131d\u0131r. Oda s\u0131cakl\u0131\u011f\u0131nda k\u0131zartma, k\u0131zarm\u0131\u015f kekler ve ekmek gibi yiyeceklerin k\u0131zart\u0131lmas\u0131nda daha uygundur.<\/p>

Vakum k\u0131zartma teknolojisi<\/h2>


Vakum k\u0131zartmas\u0131n\u0131n mutlak bas\u0131nc\u0131 atmosferik bas\u0131n\u00e7tan d\u00fc\u015f\u00fckt\u00fcr ve k\u0131zartma s\u00fcreci relatif hipoksi alt\u0131nda y\u00fcr\u00fct\u00fcl\u00fcr. Bu teknolojiyle i\u015flenen yiyecekler tad\u0131n\u0131 ve besin bile\u015fenlerini en \u00fcst d\u00fczeyde koruyabilir. Yenilebilir ya\u011flar ve ya\u011flarda oksidatif bozulmay\u0131 etkili bi\u00e7imde \u00f6nleyebilir. \u00d6zellikler \u015fu \u015fekildedir:
1. Malzemedeki nemin buharla\u015fma s\u0131cakl\u0131\u011f\u0131n\u0131 d\u00fc\u015f\u00fcrebilir. Normal bas\u0131n\u00e7 k\u0131zartmas\u0131na k\u0131yasla daha d\u00fc\u015f\u00fck \u0131s\u0131 enerjisi t\u00fcketir, k\u0131zartma s\u0131cakl\u0131\u011f\u0131n\u0131 \u00f6nemli \u00f6l\u00e7\u00fcde d\u00fc\u015f\u00fcr\u00fcr. Ayr\u0131ca yiyecek i\u00e7indeki vitamin kayb\u0131n\u0131 da azaltabilir. Ayr\u0131ca yiyece\u011fin besin i\u00e7eri\u011fini korumaya ve yiyece\u011fin yanmas\u0131n\u0131 \u00f6nlemeye yard\u0131mc\u0131 olur.<\/p>

2. Anoksik bir ortam olu\u015fmas\u0131na neden olabilir ve bu da bakterileri ve baz\u0131 zararl\u0131 mikroorganizmalar\u0131 etkili bi\u00e7imde \u00f6ld\u00fcrebilir. Ayr\u0131ca, bu k\u0131zartma teknolojisi, malzemelerin ve ya\u011f\u0131n oksidasyon h\u0131z\u0131n\u0131 azaltabilir, k\u00fcflenme ve bakteri enfeksiyonunu azalt\u0131r. B\u00f6ylece \u00fcr\u00fcnlerin saklama s\u00fcresinin uzamas\u0131na yard\u0131mc\u0131 olur.<\/p>

3. Vakum ko\u015fulu ayr\u0131ca i\u00e7eri girmeyi, gaz \u00e7\u0131karmay\u0131 ve kurutmay\u0131 k\u0131salt\u0131r.
4. Bas\u0131n\u00e7 fark\u0131n\u0131n yard\u0131m\u0131yla k\u0131zartma h\u0131z\u0131n\u0131 art\u0131rabilir. <\/p>


Aral\u0131kl\u0131 k\u0131zartma teknolojisi<\/h2>


Bu teknolojiyi kullanarak yiyecek k\u0131zart\u0131l\u0131rken ya\u011fa \u00f6nce belirtilen s\u0131cakl\u0131\u011fa \u0131s\u0131t\u0131l\u0131r, ard\u0131ndan patates end\u00fcstriyel patates k\u0131zartma makinesine konulur. \u0130\u015flemden sonra yeni patatesler ekilir. Patateslerin giri\u015fi aral\u0131kl\u0131 oldu\u011fundan, aral\u0131kl\u0131 k\u0131zartma teknolojisi olarak adland\u0131r\u0131l\u0131r.
Avantajlar\u0131 g\u00f6receli olarak d\u00fc\u015f\u00fck teknoloji i\u00e7eri\u011fine sahiptir, k\u00fc\u00e7\u00fck \u00f6l\u00e7ekli \u00fcretim i\u00e7in uygundur. Dezavantaj\u0131 ise s\u00fcre\u00e7 s\u0131ras\u0131nda \u00fcr\u00fcn\u00fcn \u0131s\u0131l kayba u\u011framas\u0131d\u0131r ve bu da uzun s\u00fcrer.<\/p>


S\u00fcrekli k\u0131zartma teknolojisi<\/h2>


Patateslerin beslenmesi s\u00fcrekli ger\u00e7ekle\u015ftirilir. End\u00fcstriyel patates k\u0131zartma makinesine malzeme beslenir ve k\u0131zartma ya\u011f\u0131 i\u00e7indeki \u00f6rg\u00fc bant \u00fczerinde hareket eder. Bu teknolojinin i\u015flendi\u011fi \u00fcr\u00fcnler tutarl\u0131 k\u0131zartma s\u0131cakl\u0131\u011f\u0131 ve s\u00fcresi sa\u011flar, bu y\u00fczden g\u00f6r\u00fcn\u00fcm, lezzet ve garanti s\u00fcresi tutarl\u0131 olur. Ayn\u0131 zamanda bu k\u0131zartma y\u00f6ntemi ya\u011f filtreleme a\u00e7\u0131s\u0131ndan iyi bir etkiye sahiptir ve k\u0131zartma s\u0131ras\u0131nda olu\u015fan kokuyu azaltabilir.<\/p>","protected":false},"excerpt":{"rendered":"

Industrial potato fryer machine is widely applied in the food processing industries, so there are many types of food frying technology. According to the air pressure, it can be divided into normal pressure frying and vacuum frying. According to the frying method, it can be divided into continuous frying and intermittent frying. Normal pressure frying […]<\/p>\n","protected":false},"author":1,"featured_media":280,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_crdt_document":"","footnotes":""},"categories":[1,12],"tags":[1394,1392,1393,1391],"class_list":["post-274","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","category-other-tips","tag-commercial-frying-machine","tag-deep-fryer","tag-food-fryer","tag-potato-fryer-machine"],"_links":{"self":[{"href":"https:\/\/allpotatoes.com\/tr\/wp-json\/wp\/v2\/posts\/274","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/allpotatoes.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/allpotatoes.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/allpotatoes.com\/tr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/allpotatoes.com\/tr\/wp-json\/wp\/v2\/comments?post=274"}],"version-history":[{"count":0,"href":"https:\/\/allpotatoes.com\/tr\/wp-json\/wp\/v2\/posts\/274\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/allpotatoes.com\/tr\/wp-json\/wp\/v2\/media\/280"}],"wp:attachment":[{"href":"https:\/\/allpotatoes.com\/tr\/wp-json\/wp\/v2\/media?parent=274"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/allpotatoes.com\/tr\/wp-json\/wp\/v2\/categories?post=274"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/allpotatoes.com\/tr\/wp-json\/wp\/v2\/tags?post=274"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}