Haifuwar abinci muhimmiyar hanyar haɗin gwiwa ce kuma ba makawa a cikin masana'antar abinci. Ba wai kawai yana tsawaita rayuwar abinci ba, har ma yana tabbatar da amincin abinci. Wannan tsari ba zai iya kashe kwayoyin cutar ba kawai, amma kuma ya lalata yanayin rayuwa na microorganisms. Wannan yana hana lalacewar abinci yadda ya kamata, yana tsawaita rayuwar abinci, kuma yana rage haɗarin amincin abinci.
Haifuwar zafin jiki ya zama ruwan dare musamman a aikace-aikacen fasahar sarrafa abinci na gwangwani. Ta hanyar dumama zuwa yanayin zafi mai zafi 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.
Bugu da ƙari, mayar da martani na abinci ko gwangwani, azaman ingantattun kayan aiki don hana abinci maras acidic (pH>4.6), suna taka muhimmiyar rawa wajen tabbatar da amincin abinci. A lokacin aikin haifuwa, muna sarrafa zafin jiki sosai a cikin abinci ko marufi na gwangwani don tabbatar da cewa an kiyaye shi cikin kewayon da ya dace na 100.°C zuwa 147°C. A lokaci guda, muna saita daidai da aiwatar da dumama daidai, zazzabi akai-akai da lokacin sanyaya bisa ga halaye na samfuran daban-daban don tabbatar da cewa tasirin sarrafa kowane tsari na samfuran da aka sarrafa ya kai mafi kyawun jihar, ta haka ne cikakken tabbatar da amincin. da tasiri na tsarin haifuwa.
Lokacin aikawa: Juni-04-2024