{"id":665,"date":"2020-08-05T07:47:14","date_gmt":"2020-08-05T07:47:14","guid":{"rendered":"https:\/\/fryingline.com\/?p=665"},"modified":"2021-03-29T06:29:10","modified_gmt":"2021-03-29T06:29:10","slug":"what-oil-is-suitable-for-high-temperature-frying","status":"publish","type":"post","link":"https:\/\/fryingline.com\/tr\/what-oil-is-suitable-for-high-temperature-frying\/","title":{"rendered":"Y\u00fcksek s\u0131cakl\u0131kta k\u0131zartma i\u00e7in hangi ya\u011f uygundur?"},"content":{"rendered":"

Yiyecekleri k\u0131zartmak i\u00e7in ticari bir frit\u00f6z makinesi kullan\u0131ld\u0131\u011f\u0131nda, d\u00fc\u015f\u00fck s\u0131cakl\u0131ktaki k\u0131zartma s\u0131cakl\u0131\u011f\u0131 genellikle 130-170 derecedir ve y\u00fcksek s\u0131cakl\u0131ktaki k\u0131zartma s\u0131cakl\u0131\u011f\u0131 genellikle 170-230 derecedir. Farkl\u0131 yemeklik ya\u011flar\u0131n farkl\u0131 dumanlanma noktalar\u0131 ve erime noktalar\u0131 vard\u0131r, bu da farkl\u0131 ya\u011flar\u0131n farkl\u0131 k\u0131zartma s\u0131cakl\u0131klar\u0131na uygun olmas\u0131na neden olur. Yanl\u0131\u015f kullan\u0131ld\u0131\u011f\u0131nda baz\u0131 zararl\u0131 maddeler \u00fcretilebilir.<\/p>

Ticari frit\u00f6z makinesinin k\u0131zarm\u0131\u015f prensibi<\/h2>

K\u0131zart\u0131lm\u0131\u015f yiyecekler \u00e7o\u011funlukla \u0131s\u0131tma ortam\u0131 olarak ya\u011f kullan\u0131larak pi\u015firilir. Yemeklik ya\u011f\u0131n ana bile\u015feni trigliserittir. Ya\u011f dumanlanma noktas\u0131na ula\u015ft\u0131\u011f\u0131nda, tri-asit \u00e7ubuk gresi par\u00e7alan\u0131r. \u0130\u00e7erisindeki ya\u011f asitleri ve gliserin de havaya sal\u0131n\u0131r. Ayn\u0131 zamanda ya\u011f duman\u0131nda akci\u011fer kanserine neden olabilecek zararl\u0131 bir kimyasal madde bulunmaktad\u0131r. Ya\u011f s\u0131cakl\u0131\u011f\u0131 ne kadar y\u00fcksek olursa \u00fcretilen zararl\u0131 kimyasal maddeler de o kadar fazla olur.<\/p>

Bu y\u00fczden, bir ticari k\u0131zart\u0131c\u0131<\/a> makinesini yiyecekleri k\u0131zart\u0131rken kullan\u0131rken, istikrarl\u0131 pi\u015firme ya\u011f\u0131 kullanmay\u0131 d\u00fc\u015f\u00fcnmelisiniz.<\/p>

\"ticari
Ticari Frit\u00f6z<\/figcaption><\/figure>

K\u0131zartma yaparken dikkat edilmesi gereken \u00e7e\u015fitli hususlar<\/h2>

Ya\u011flar\u0131n duman noktas\u0131 - y\u00fcksek duman noktas\u0131 olan ya\u011flar\u0131 se\u00e7in<\/h3>

Duman noktas\u0131, \u0131s\u0131t\u0131lm\u0131\u015f ya\u011f\u0131n duman \u00fcretmeye ba\u015flad\u0131\u011f\u0131 en d\u00fc\u015f\u00fck s\u0131cakl\u0131kt\u0131r. Bu s\u0131cakl\u0131kta yemeklik ya\u011fdaki baz\u0131 u\u00e7ucu maddeler ya\u011fdan buharla\u015facakt\u0131r. Daha y\u00fcksek dumanlanma noktas\u0131na sahip yenilebilir ya\u011flar, y\u00fcksek s\u0131cakl\u0131klarda k\u0131zart\u0131ld\u0131\u011f\u0131nda daha istikrarl\u0131 bir performansa sahip olacakt\u0131r. <\/p>

Bu nedenle, y\u00fcksek duman noktalar\u0131na sahip yenilebilir ya\u011flar kullanmal\u0131y\u0131z. Duman noktas\u0131: soya ya\u011f\u0131 > m\u0131s\u0131r ya\u011f\u0131 > yer f\u0131st\u0131\u011f\u0131 ya\u011f\u0131 > zeytinya\u011f\u0131<\/p>

Oksidasyon stabilitesi-Doymu\u015f ya\u011f asitleri bak\u0131m\u0131ndan zengin ya\u011flar kullan\u0131n<\/h3>

Duman noktas\u0131 karar vermenin tek temeli de\u011fildir; ya\u011f\u0131n oksidasyon stabilitesini de dikkate almal\u0131y\u0131z. Kat\u0131 ve s\u0131v\u0131 ya\u011flarda doymu\u015f ya\u011f asitlerinin i\u00e7eri\u011fi ne kadar y\u00fcksek olursa, oksitlenme olas\u0131l\u0131\u011f\u0131 da o kadar az olur ve daha az lipid oksit \u00fcretirler.<\/p>

Doymu\u015f ya\u011f asidi i\u00e7eri\u011fi: palm ya\u011f\u0131> hayvan ya\u011f\u0131> zeytinya\u011f\u0131, yabani \u00e7ay ya\u011f\u0131> yer f\u0131st\u0131\u011f\u0131 ya\u011f\u0131> m\u0131s\u0131r ya\u011f\u0131> soya fasulyesi ya\u011f\u0131> kolza tohumu ya\u011f\u0131> susam ya\u011f\u0131, keten ya\u011f\u0131 vb.<\/p>

\"Bitkisel
Bitkisel ya\u011f<\/figcaption><\/figure><\/div>

D\u00fc\u015f\u00fck kolesterol<\/h3>

Kolesterol iltihab\u0131 te\u015fvik eder, kanser \u00f6ncesi h\u00fccrelerin \u00e7o\u011falmas\u0131n\u0131 te\u015fvik eder. Hatta demans ve iltihapl\u0131 ba\u011f\u0131rsak hastal\u0131klar\u0131 gibi uygar sosyal hastal\u0131klarla bile ili\u015fkilendirilir. S\u00fct, et, yumurta ve ya\u011f gibi hayvansal \u00fcr\u00fcnlerin hemen hepsi belli miktarda kolesterol i\u00e7erir. <\/p>

Bu nedenle y\u00fcksek s\u0131cakl\u0131kta k\u0131zartmak i\u00e7in ticari frit\u00f6z kullan\u0131rken tereya\u011f\u0131, domuz ya\u011f\u0131 gibi hayvansal ya\u011flar\u0131 kullanmaktan ka\u00e7\u0131n\u0131n.<\/p>

Antioksidanlar: Do\u011fal antioksidanlar a\u00e7\u0131s\u0131ndan zengin ya\u011flar\u0131 se\u00e7in<\/h3>

Ya\u011flardaki doymam\u0131\u015f ya\u011f asitleri serbest radikallerle ve oksijenle kolayca reaksiyona girerek bozulabilir. Antioksidanlar\u0131n rol\u00fc, ya\u011f asitleri oksitlendi\u011finde onlarla reaksiyona girecek serbest makineyi ele ge\u00e7irmektir. Antioksidanlar a\u00e7\u0131s\u0131ndan zengin yenilebilir ya\u011flar\u0131n se\u00e7ilmesi ya\u011f\u0131n \u0131s\u0131ya ve oksidasyona kar\u015f\u0131 direncini art\u0131racakt\u0131r.<\/p>

Ticari bir frit\u00f6z makinesinde y\u00fcksek s\u0131cakl\u0131klara hangi ya\u011f uygundur?<\/h2>

\u00d6zetle, ticari k\u0131zart\u0131c\u0131<\/a> makinesini y\u00fcksek s\u0131cakl\u0131kta kullan\u0131rken, y\u00fcksek duman noktas\u0131 olan, doymu\u015f ya\u011f asitleri bak\u0131m\u0131ndan zengin, d\u00fc\u015f\u00fck kolesterol i\u00e7eren ve do\u011fal antioksidanlar a\u00e7\u0131s\u0131ndan zengin yenilebilir ya\u011f\u0131 se\u00e7meye \u00e7al\u0131\u015fmal\u0131y\u0131z. Bu nedenle zeytinya\u011f\u0131, yer f\u0131st\u0131\u011f\u0131 ya\u011f\u0131, hindistancevizi ya\u011f\u0131, ay\u00e7i\u00e7ek ya\u011f\u0131 ve di\u011fer yenilebilir bitkisel ya\u011flar \u00f6nerilebilir.<\/p>","protected":false},"excerpt":{"rendered":"

Y\u00fcksek s\u0131cakl\u0131kta k\u0131zartma i\u00e7in ticari bir frit\u00f6z makinesi kullan\u0131ld\u0131\u011f\u0131nda, farkl\u0131 bitkisel ya\u011flar farkl\u0131 stabiliteye sahiptir ve farkl\u0131 reaksiyonlar \u00fcretecektir. Y\u00fcksek s\u0131cakl\u0131kta k\u0131zartma i\u00e7in hangi ya\u011f uygundur?<\/p>","protected":false},"author":1,"featured_media":669,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[1219,1206,1217,1216,1220,1218],"class_list":["post-665","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news","tag-corn-oil","tag-fried-food","tag-frying-oil","tag-oil","tag-olive-oil","tag-peanut-oil"],"_links":{"self":[{"href":"https:\/\/fryingline.com\/tr\/wp-json\/wp\/v2\/posts\/665","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/fryingline.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/fryingline.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/fryingline.com\/tr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/fryingline.com\/tr\/wp-json\/wp\/v2\/comments?post=665"}],"version-history":[{"count":0,"href":"https:\/\/fryingline.com\/tr\/wp-json\/wp\/v2\/posts\/665\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/fryingline.com\/tr\/wp-json\/wp\/v2\/media\/669"}],"wp:attachment":[{"href":"https:\/\/fryingline.com\/tr\/wp-json\/wp\/v2\/media?parent=665"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/fryingline.com\/tr\/wp-json\/wp\/v2\/categories?post=665"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/fryingline.com\/tr\/wp-json\/wp\/v2\/tags?post=665"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}