Ülkemizde endüstriyel üretimi olmayan bir makarna çeşidinin mikrodalga-vakum kurutma teknolojisi kullanılarak üretim sisteminin tasarlanması ve işletim parametrelerinin optimizasyonu
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Date
2012
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Fen Bilimleri Enstitüsü
Abstract
Drying, an industrial process, is commonly used in food production and several other commercial production sectors. At the present time, many industrial applications, which require drying, often use the traditional ?hot-air blowing? technique. However, when the energy efficiency, process control, product quality control, process time, safety, adverse effects of the process on the product, and adverse effects of process emmisions on the environment are considered, traditional hot-air blowing has been gradually replaced by novel drying technologies. Drying with hot-air blowing gives rise to non-uniform drying of the food product because the heat convected to the product surface is poorly conducted in the product body due to low thermal conductivity of the food material. In order to prevent such a problem (i.e., non-uniform drying), the use of microwave dryers has become common in the food industry.In the present experimental study, we aimed to produce a ?filled pasta?, whose industrial production is currently not available in Turkey, by using microwave-vacuum drying technique. The experimental work was conducted at a pilot scale by using the designed production system. Humidity level, fat content, texture, and taste of the product were considered as criteria for evaluation. Filler material and pasta were prepared in the R&D laboratory of Nuh?un Ankara Pasta Factories, Inc., Ankara, Turkey. Following the pasteurization stage, humidity level of the pasta products decreased from 33-35% to 10-12% in the microwave-vacuum drying stage. By using trial and error method, drying parameters were adjusted to get an optimum quality in the final product. Microwave vacuum drying was determined to be a very succesfull technique for filled paste production.
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Keywords
endüstriyel üretim, makarna