Sürdürülebilir Kalkınma Amaçları

• 2

• Derleme MakaleAçık Erişim2025Scopus SJRQ1/r/bayburt/11295
  Thawing frozen foods: A comparative review of traditional and innovative methods

  Çalışkan Koç, Gülşah; Özkan Karabacak, Azime; Süfer, Özge; Adal, Samiye; Çelebi, Yasemin; Delikanlı Kıyak, Berrak; Öztekin, Sebahat

  Due to the changing consumer lifestyles, the tendency to adopt foods that require less preparation time and offer both variety and convenience has played a significant role in the development of the frozen food industry. Freezing is one of the fundamental food preservation techniques, as it maintains high product quality. Freezing reduces chemical and enzymatic reactions, lowers water activity, and prevents microbial growth, thereby extending the shelf life of foods. The freezing and thawing procedures directly impact the quality of frozen foods. The degree of tissue damage is determined by the freezing rate and the structure of the ice crystals that form during the freezing process. Generally, thawing occurs more slowly than freezing. During thawing, microorganisms, as well as chemical and physical changes, can cause nutrient damage. Thus, the goal of this review is to identify innovative and optimal thawing strategies. In order to save energy and/or improve quality, new chemical and physical thawing aids are being developed alongside emerging techniques such as microwave-assisted, ohmic-assisted, high pressure, acoustic thawing, and so on. In addition to discussing the possible uses of these technologies for the thawing process and their effects on food quality, the purpose of this study is to present a thorough comparative overview of recent advancements in thawing techniques.

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  AtıfScopus58·WoS50·OpenAlex52

  İncele
• Derleme MakaleAçık Erişim2024Scopus SJRQ1/r/bayburt/11653
  Quality and stability of frying oils and fried foods in ultrasound and microwave–assisted frying processes and hybrid technologies

  Yildiz, Aysun Yurdunuseven; Echegaray, Noemí; Öztekin, Sebahat; Lorenzo, José Manuel

  Frying is a popular cooking method that produces delicious and crispy foods but can also lead to oil degradation and the formation of health-detrimental compounds in the dishes. Chemical reactions such as oxidation, hydrolysis, and polymerization contribute to these changes. In this context, emerging technologies like ultrasound-assisted frying (USF) and microwave (MW)-assisted frying show promise in enhancing the quality and stability of frying oils and fried foods. This review examines the impact of these innovative technologies, delving into the principles of these processes, their influence on the chemical composition of oils, and their implications for the overall quality of fried food products with a focus on reducing oil degradation and enhancing the nutritional and sensory properties of the fried food. Additionally, the article initially addresses the various reactions occurring in oils during the frying process and their influencing factors. The advantages and challenges of USF and MW-assisted frying are also highlighted in comparison to traditional frying methods, demonstrating how these innovative techniques have the potential to improve the quality and stability of oils and fried foods.

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  AtıfScopus35·WoS33·OpenAlex39

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