Tsaftace abinci muhimmin abu ne kuma ba makawa a masana'antar abinci. Ba wai kawai yana tsawaita rayuwar abinci ba, har ma yana tabbatar da amincin abinci. Wannan tsari ba wai kawai zai iya kashe ƙwayoyin cuta masu cutarwa ba, har ma yana lalata yanayin rayuwa na ƙananan halittu. Wannan yana hana lalacewar abinci yadda ya kamata, yana tsawaita rayuwar abinci, kuma yana rage haɗarin lafiyar abinci.
Yin amfani da fasahar sarrafa abinci a cikin gwangwani wajen dumama shi ya zama ruwan dare musamman a yanayin zafi mai yawa na 121.°C, ƙwayoyin cuta masu cutarwa da ƙwayoyin cuta a cikin abincin gwangwani za a iya kawar da su gaba ɗaya, ciki har da Escherichia coli, Streptococcus aureus, botulism spores, da sauransu. Musamman ma, fasahar sterilization mai zafi ta nuna kyakkyawan ikon sterilization ga ƙwayoyin cuta waɗanda za su iya samar da guba mai kisa.
Bugu da ƙari, abinci ko abincin gwangwani, a matsayin kayan aiki masu inganci don tsaftace abincin da ba shi da sinadarin acid (pH>4.6), suna taka muhimmiyar rawa wajen tabbatar da amincin abinci. A lokacin aikin tsaftace abinci, muna sarrafa zafin jiki a cikin marufin abinci ko gwangwani don tabbatar da cewa an kiyaye shi a cikin iyakar 100 da ta dace.°C zuwa 147°C. A lokaci guda, muna saitawa da aiwatar da lokacin dumama, zafin jiki mai ɗorewa da lokacin sanyaya daidai gwargwadon halayen samfura daban-daban don tabbatar da cewa tasirin sarrafa kowane rukuni na samfuran da aka sarrafa ya kai ga mafi kyawun yanayi, ta haka ne muke tabbatar da cikakken aminci da ingancin tsarin tsaftacewa.
Lokacin Saƙo: Yuni-04-2024