{"id":10782,"date":"2023-04-30T06:00:00","date_gmt":"2023-04-30T03:00:00","guid":{"rendered":"https:\/\/rockvell.com\/?p=10782"},"modified":"2023-04-30T17:05:37","modified_gmt":"2023-04-30T14:05:37","slug":"qidalari-dondurmagin-%c9%99h%c9%99miyy%c9%99ti-v%c9%99-usullari","status":"publish","type":"post","link":"https:\/\/rockvell.com\/?p=10782","title":{"rendered":"Qidalar\u0131 dondurma\u011f\u0131n \u0259h\u0259miyy\u0259ti v\u0259 \u00fcsullar\u0131"},"content":{"rendered":"\n

Qidalar\u0131 dondurma\u011f\u0131n \u0259h\u0259miyy\u0259ti v\u0259 \u00fcsullar\u0131<\/strong><\/p>\n\n\n\n

Dondurulma qidan\u0131n saxlanmas\u0131 \u00fc\u00e7\u00fcn \u0259n q\u0259dim v\u0259 daha \u00e7ox istifad\u0259 olunan \u00fcsullardan biridir. Bu \u00fcsul qidan\u0131n t\u0259bii dad\u0131n\u0131n, g\u00f6r\u00fcn\u00fc\u015f\u00fcn\u00fcn v\u0259 qida d\u0259y\u0259rinin \u0259n yax\u015f\u0131 qorunmas\u0131n\u0131 t\u0259min edir. Dondurulmu\u015f qidalarda mikroorqanizml\u0259rin inki\u015faf\u0131 dayan\u0131r, fermentl\u0259rin f\u0259aliyy\u0259ti v\u0259 kimy\u0259vi reaksiyalar\u0131n s\u00fcr\u0259ti azal\u0131r. Bel\u0259likl\u0259, dondurulmu\u015f qidalar xarab olmadan uzun m\u00fcdd\u0259t saxlan\u0131la bilir.<\/p>\n\n\n

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Meyv\u0259 v\u0259 t\u0259r\u0259v\u0259zl\u0259r b\u00fct\u00f6v \u015f\u0259kild\u0259, yar\u0131ya b\u00f6l\u00fcn\u0259r\u0259k,  el\u0259c\u0259 d\u0259 diliml\u0259n\u0259r\u0259k v\u0259 ya kublar \u015f\u0259klind\u0259 k\u0259sil\u0259r\u0259k dondurula bil\u0259r. Meyv\u0259l\u0259ri \u015f\u0259k\u0259r siroplar\u0131nda v\u0259 ya \u015f\u0259k\u0259r \u0259lav\u0259 etm\u0259d\u0259n m\u00fc\u0259yy\u0259nl\u0259\u015fdirilmi\u015f formalarda da dondurmaq olar. Bundan \u0259lav\u0259, meyv\u0259 v\u0259 t\u0259r\u0259v\u0259z \u015fir\u0259l\u0259ri, p\u00fcresi v\u0259 ya konsentratlar\u0131 da qida s\u0259nayesind\u0259 \u00e7ox vaxt dondurulur. Bu zaman meyv\u0259 v\u0259 t\u0259r\u0259v\u0259zl\u0259rd\u0259 dondurulma prosesinin \u0259sas prinsipl\u0259rini v\u0259 ba\u015f ver\u0259 bil\u0259c\u0259k keyfiyy\u0259t d\u0259yi\u015fiklikl\u0259rini bilm\u0259k is\u0259 vacibdir.  <\/p>\n\n\n\n

Qidan\u0131n dondurulmas\u0131 temperaturun donma n\u00f6qt\u0259sind\u0259n (q\u0259bul edil\u0259n temperatur-18\u00b0C) a\u015fa\u011f\u0131 endirilm\u0259si zaman\u0131 qidan\u0131n t\u0259rkibind\u0259ki suyun \u0259h\u0259miyy\u0259tli hiss\u0259sinin, t\u0259xmin\u0259n 85%-nin buz kristallar\u0131na \u00e7evrilm\u0259si prosesidir. Bildir\u0259k ki, meyv\u0259 v\u0259 t\u0259r\u0259v\u0259zl\u0259rin t\u0259rkibind\u0259ki suyun 85-90%-i donmaya haz\u0131rd\u0131r. Bu suyu buza \u00e7evirm\u0259kl\u0259 m\u0259hsullar\u0131n t\u0259rkibind\u0259ki suyun miqdar\u0131nda azalma m\u00fc\u015fahid\u0259 oluna bil\u0259r. Suyun aktivliyi il\u0259 b\u0259rab\u0259r temperaturun da a\u015fa\u011f\u0131 d\u00fc\u015fm\u0259si is\u0259 kimy\u0259vi v\u0259 biokimy\u0259vi reaksiyalar\u0131n, el\u0259c\u0259 d\u0259 mikroblar\u0131n f\u0259aliyy\u0259tinin s\u00fcr\u0259tini azald\u0131r. Dondurulma prosesi zaman\u0131 ilk buz kristallar\u0131n\u0131n \u0259m\u0259l\u0259 g\u0259ldiyi temperatur qidan\u0131n su aktivliyin\u0259 g\u00f6r\u0259 d\u0259yi\u015fir. M\u0259s\u0259l\u0259n, t\u0259rkibinin t\u0259xmin\u0259n 70%-i su olan t\u0259z\u0259 \u0259t  m\u0259hsullar\u0131n\u0131n ilkin donma temperaturu -1\u00b0C civar\u0131nda oldu\u011fu halda, 90%-i sudan ibar\u0259t olan meyv\u0259l\u0259rd\u0259 bu g\u00f6st\u0259rici -2\u00b0C il\u0259 -3\u00b0C aras\u0131nda d\u0259yi\u015fir. T\u0259rkibind\u0259 daha \u00e7ox su olsa da, meyv\u0259l\u0259rd\u0259ki y\u00fcks\u0259k \u015f\u0259k\u0259r v\u0259 \u00fczvi tur\u015fu konsentrasiyas\u0131 suyun f\u0259aliyy\u0259tini azald\u0131r. Bu s\u0259b\u0259bd\u0259n meyv\u0259l\u0259r \u0259tl\u0259 m\u00fcqayis\u0259d\u0259 daha a\u015fa\u011f\u0131 temperaturda donur.  <\/p>\n\n\n\n

Dondurulma qida m\u0259hsulunun n\u00f6v\u00fcnd\u0259n, t\u0259rkibind\u0259n, k\u00fctl\u0259sind\u0259n, proses zaman\u0131 istifad\u0259 edil\u0259n \u0259traf m\u00fchit \u015f\u0259raitind\u0259n (temperatur, hava sirkulyasiyas\u0131 v\u0259 s.) v\u0259 istilik \u00f6t\u00fcrm\u0259 n\u00f6v\u00fcnd\u0259n as\u0131l\u0131 olaraq, m\u00fcxt\u0259lif s\u00fcr\u0259tl\u0259 ba\u015f ver\u0259 bil\u0259r. \u00dcmumiyy\u0259tl\u0259 s\u00fcr\u0259tli dondurulmi\u015f meyv\u0259-t\u0259r\u0259v\u0259z m\u0259hsulu daha keyfiyy\u0259tli olur. \u00c7\u00fcnki donma prosesi \u00e7ox yava\u015f ba\u015f ver\u0259nd\u0259, iri buz kristallar\u0131 t\u0259dric\u0259n h\u00fcceyr\u0259d\u0259n \u00e7\u0131x\u0131r. Eyni zamanda m\u0259sam\u0259li h\u00fcceyr\u0259 membran\u0131 buz kristallar\u0131n\u0131n \u0259rim\u0259si zaman\u0131 z\u0259d\u0259l\u0259nir. S\u00fcr\u0259tli dondurulman\u0131n yava\u015f dondurulma il\u0259 m\u00fcqayis\u0259d\u0259 \u00fcst\u00fcnl\u00fcy\u00fc odur ki, s\u00fcr\u0259tli dondurulan qidalar\u0131n saxlanma zaman\u0131 m\u00fcmk\u00fcn temperatur d\u0259yi\u015fiklikl\u0259rin\u0259 qar\u015f\u0131 ba\u015f ver\u0259 bil\u0259c\u0259k yenid\u0259n kristalla\u015fma itkil\u0259ri azd\u0131r. Yava\u015f b\u00fct\u00f6v dondurulan meyv\u0259l\u0259r a\u015fa\u011f\u0131 temperaturda saxlansa, bu zaman h\u0259min m\u0259hsullarda h\u0259cmin geni\u015fl\u0259nm\u0259si, b\u00fcz\u00fclm\u0259 v\u0259 daxili t\u0259zyiq kimi faktorlar s\u0259b\u0259bind\u0259n \u00e7atlamalar ba\u015f ver\u0259 bil\u0259r.<\/p>\n\n\n\n

Yeri g\u0259lmi\u015fk\u0259n, dondurulma v\u0259 saxlanma zaman\u0131 meyv\u0259-t\u0259r\u0259v\u0259zl\u0259rin t\u0259rkibind\u0259ki C vitaminind\u0259 itki ba\u015f verir. Bu itkinin bir \u00e7ox s\u0259b\u0259bi ola bil\u0259r. Bunlara temperatur-zaman nisb\u0259ti, meyv\u0259 v\u0259 t\u0259r\u0259v\u0259zin n\u00f6v\u00fc, t\u0259tbiq edil\u0259n ilkin emallar, qabla\u015fd\u0131rma n\u00f6v\u00fc v\u0259 dondurulma \u00fcsulu daxildir. C vitamini itkisinin \u0259sas s\u0259b\u0259bi is\u0259 askorbat oksidaz fermentidir. \u018fg\u0259r bu ferment dondurulma zaman\u0131 t\u0259sirsiz hala sal\u0131nmasa, m\u0259hsullar saxlananda da aktiv qala bil\u0259r.<\/p>\n\n\n\n

Dondurulma \u0259slind\u0259 qida d\u0259y\u0259rin\u0259 az t\u0259sir edir. Lakin bu prosesd\u0259n \u0259vv\u0259l ilkin emal v\u0259 saxlama zaman\u0131 qida d\u0259y\u0259rinin itirilm\u0259si ba\u015f verir. Dondurularaq saxlan\u0131lan qidalarda fermentl\u0259rin f\u0259aliyy\u0259ti \u00e7ox yava\u015f olsa da, davam edir. Buna g\u00f6r\u0259 d\u0259, orqanoleptik g\u00f6st\u0259ricil\u0259rind\u0259 arzuolunmaz d\u0259yi\u015fiklikl\u0259r\u0259 s\u0259b\u0259b ola bil\u0259c\u0259k fermentl\u0259ri t\u0259sirsiz hala g\u0259tirm\u0259k \u00fc\u00e7\u00fcn t\u0259r\u0259v\u0259zl\u0259rin \u0259ks\u0259riyy\u0259tini dondurulmadan \u0259vv\u0259l qaynatmaq laz\u0131md\u0131r. Qaynatma h\u0259m d\u0259 t\u0259r\u0259v\u0259zl\u0259rin r\u0259ngini qoruyur v\u0259 mikrob y\u00fck\u00fcn\u00fc, y\u0259ni bir madd\u0259nin s\u0259thind\u0259 m\u00f6vcud olan mikroorqanizml\u0259rin miqdar\u0131n\u0131 azald\u0131r.<\/p>\n\n\n\n

Bel\u0259likl\u0259, dondurulma meyv\u0259 v\u0259 t\u0259r\u0259v\u0259zl\u0259rin t\u0259z\u0259liyinin \u0259n yax\u015f\u0131 qorunub saxland\u0131\u011f\u0131 m\u00fchafiz\u0259 \u00fcsuludur. Dondurulmu\u015f meyv\u0259 v\u0259 t\u0259r\u0259v\u0259z m\u0259hsullar\u0131nda son keyfiyy\u0259t is\u0259 xammal\u0131n se\u00e7ilm\u0259sind\u0259n, dondurulma \u015f\u0259raitind\u0259n, qabla\u015fd\u0131rmadan v\u0259 ilkin emallar\u0131n adekvat t\u0259tbiqind\u0259n as\u0131l\u0131d\u0131r. Dondurulan qidalar\u0131n saxlanmas\u0131 v\u0259 \u0259rim\u0259si zaman\u0131 keyfiyy\u0259t\u0259 m\u0259nfi t\u0259sir g\u00f6st\u0259r\u0259n b\u0259zi fiziki v\u0259 kimy\u0259vi d\u0259yi\u015fiklikl\u0259r is\u0259 qa\u00e7\u0131lmazd\u0131r. Qeyd ed\u0259k ki, dondurulma v\u0259 dondurulmu\u015f m\u0259hsullar\u0131n saxlanmas\u0131 prosesind\u0259 rast g\u0259lin\u0259n keyfiyy\u0259t itkil\u0259rini minimuma endirm\u0259k \u00fc\u00e7\u00fcn m\u00fcvafiq texnologiyan\u0131n t\u0259kmill\u0259\u015fdirilm\u0259sin\u0259 ehtiyac var. \u00c7\u00fcnki haz\u0131rda dondurulmu\u015f qida istehlak\u0131 s\u00fcr\u0259tl\u0259 art\u0131r. Buna g\u00f6r\u0259 d\u0259, t\u0259l\u0259bata uy\u011fun olaraq, dondurulmu\u015f qidalar\u0131n istehlak\u00e7\u0131ya keyfiyy\u0259tli, t\u0259hl\u00fck\u0259siz v\u0259 f\u0259rqli t\u0259qdim edilm\u0259si vacibdir.<\/p>\n\n\n\n

X\u0259dic\u0259 Doldolova<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

Qidalar\u0131 dondurma\u011f\u0131n \u0259h\u0259miyy\u0259ti v\u0259 \u00fcsullar\u0131 Dondurulma qidan\u0131n saxlanmas\u0131 \u00fc\u00e7\u00fcn \u0259n q\u0259dim v\u0259 daha \u00e7ox istifad\u0259 olunan \u00fcsullardan biridir. Bu \u00fcsul qidan\u0131n t\u0259bii dad\u0131n\u0131n, g\u00f6r\u00fcn\u00fc\u015f\u00fcn\u00fcn v\u0259 qida d\u0259y\u0259rinin \u0259n yax\u015f\u0131 qorunmas\u0131n\u0131 t\u0259min edir. Dondurulmu\u015f qidalarda mikroorqanizml\u0259rin…<\/p>\n","protected":false},"author":2,"featured_media":10783,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12,49],"tags":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/rockvell.com\/index.php?rest_route=\/wp\/v2\/posts\/10782"}],"collection":[{"href":"https:\/\/rockvell.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/rockvell.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/rockvell.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/rockvell.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=10782"}],"version-history":[{"count":1,"href":"https:\/\/rockvell.com\/index.php?rest_route=\/wp\/v2\/posts\/10782\/revisions"}],"predecessor-version":[{"id":10784,"href":"https:\/\/rockvell.com\/index.php?rest_route=\/wp\/v2\/posts\/10782\/revisions\/10784"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/rockvell.com\/index.php?rest_route=\/wp\/v2\/media\/10783"}],"wp:attachment":[{"href":"https:\/\/rockvell.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=10782"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/rockvell.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=10782"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/rockvell.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=10782"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}