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GIDA MADDELERİNİN KAPLANMASI : KAPLAMA YÖNTEM VE EKİPMANLARI

COATING OF FOOD PRODUCTS : BATTER AND BREADING TECHNIQUES AND EQUIPMENTS

Journal Name:

  • Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi

Publication Year:

  • 2005

Key Words:

Keywords (Original Language):

Author NameUniversity of AuthorFaculty of Author
Abstract (2. Language): 
The coating process of food products with various mixtures prior to frying is a common application in kitchens whereas it still requires much investigation in technological area. In this study, batter and breading technology used in coating of foods is reviewed. The coating process was defined, and the function of predusting, battering and breading, the general composition of batter and breading mixtures and the functions of the ingradients were explained. In the coating application, the most important problem known as adhesion and the effects of it on the efficiency and cost were investigated. Batter and breading processing equipments used in the industry and the process lines were reviewed, and the problems, new designs and the latest patents relating them were discussed. New coating systems known as tumbling and fluidization were investigated and compared with other systems.
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Abstract (Original Language): 
Gıda maddelerinin pişme öncesi çeşitli karışımlarla kaplanması işlemi mutfaklarda bilinen bir uygulama olmasına karşın, işlemin teknolojik düzeye taşınmasında halen çeşitli araştırmalara gereksinim duyulmaktadır. Bu derleme, yeni ve hızlı gelişmelerin gözlendiği bu teknolojinin bir değerlendirmesi olarak ele alınmıştır.Kaplama prosesinin tanımı, ön unlama, sıvı ve kuru kaplamanın fonksiyonları açıklanmış, karışımların genel kompozisyonları, bileşenler ve fonksiyonları ele alınmıştır. Tüm kaplama işlemlerinde maliyeti ve sistem verimliliğini etkileyen yapışma problemi ve yapışmayı etkileyen faktörler incelenmiştir. Kaplama işleminin endüstriyel düzeydeki gelişimi, basit sistemlerden modern sistemlere kadar ekipmanlar incelenmiş, işlem sorunları, yeni dizaynlar, uygulama önerileri ve son patentler araştırılmıştır. Son yıllarda araştırmaların yoğunlaştığı iki yeni kaplama sistemi, döner tambur ve akışkan yatak sistemleri incelenmiş, avantaj ve dezavantajları değerlendirilmiş ve modifikasyon gereklilikleri gösterilmiştir.
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REFERENCES

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