Magana na kasuwanci na abincin gwangwani yana nufin yanayin bakararre wanda babu ƙwayoyin cuta bayan abincin da ba shi da kullun don cimma ɗan kariya ta abinci da ingancin abinci. Hakkin kasuwanci na abincin gwangwani a cikin abinci na abinci yana halin da kuma rigakafin ƙwayoyin cuta, babu ƙananan ƙwayoyin cuta waɗanda zasu iya ninka a cikin zazzabi a ɗakin zazzabi.
Don cimma daidaitattun ka'idodi na kasuwanci da ake karɓa, tsarin samar da abinci na gwangwani yawanci ya haɗa da matakai kamar raguwar albarkatun ƙasa, canning, seading, da aka dace. Masu kera tare da ƙarin fasahar samarwa na ci gaba da kuma ingantaccen ingancin sarrafa ingancin ingancin kayan aiki suna da ƙarin rikitarwa kuma cikakkiyar tsarin samarwa.
Kasuwancin Kasuwancin Masana'antu a cikin Fasaha na Kasuwanci a cikin kayan abinci na abinci ya zama cikakke, kuma nazarin takamaiman tsarinta yana dacewa da mafi kyawun amfani da abincin gwangwani. Takamaiman tsarin tsarin kasuwanci na gwangwani a cikin abinci na abinci a cikin tarihin cututtukan ƙwayoyin cuta yana da haka (wasu ƙarin hukumomin bincike na ɓangare na uku na iya samun ƙarin binciken abubuwa):
1. Al'adun kwayar cuta
Gwanin ƙwayoyin cuta na gwangwani na ɗaya daga cikin mahimman ayyukan cikin kasuwancin kasuwanci na abincin gwangwani. Ta hanyar kwarewar abubuwan da ke tattare da abubuwan da ke tattare da samfurori, da kuma duba abubuwan ƙwayoyin cuta na ƙiyayya a cikin abincin gwangwani za a iya kimanta su.
Abubuwan cututtukan cuta na yau da kullun a cikin gwangwani sun haɗa amma ba a iyakance ga ƙwayoyin ƙwayoyin cuta, kamar su bacillus stearoulasphilus, clostrium karatulan, clostium sculansmus, clostium saculolasyticus, clostrium schap.; Kwayoyin ƙwayoyin cuta na Mesophilic, kamar botulinum yatsan Croposrium, clossium fretricum, clossium posteurianum, da sauransu.; Kwayoyin cuta na Mesobic, kamar Bacillus Subtiis, Ciyarwar Bacillus, da sauransu.; Kwayoyin halittar da ba su dace ba kamar su Esriherichia Colisheria Coli, Streptococus, yisti da mold, m-mai tsayayya da m. Kafin aiwatar da gwangwani na kwayoyin cuta, tabbatar da auna ph na iya don zaɓar matsakaici da ya dace.
2. Samupling na kayan gwaji
Ana amfani da hanyar samfuri gaba ɗaya don samfuran kayan gwaji na abincin gwangwani. A lokacin da gwada manyan batches na abincin gwangwani, samfuri ne gaba daya aiwatar da dalilai na asali kamar masana'anta, alamar kasuwanci, iri-iri, tushen gwangwani abinci ko lokacin samarwa. Don rashin daidaituwa gwangwani kamar rusted gwangwani, gwangwani gwangwani, dents, da kumburi a cikin kewaya yan kasuwa da shago, takamaiman samfuri an aiwatar da lamarin. Abin da ake buƙata ne na samfuran kayan gwaji don zaɓar tsarin samfuran da ya dace gwargwadon ainihin abincin abincin da ke nuna ingancin abincin gwangwani.
3. Reserve Samfura
Kafin riƙe samfurin, ayyukan da suke yin nauyi, ci gaba da buƙatar kayan buɗe ido, da kuma buɗe gwangwani. Aure da siket ɗin sikelin na iya bambanta, gwargwadon nau'in na iya, yana buƙatar zama daidai zuwa 1g ko 2g. Haɗe tare da PH da zazzabi, ana kiyaye gwangwani a cikin zafin jiki akai na kwana 10; Abubuwan da ke da ke da kitse ne ko kuma leake yayin aiwatar da aikin ya kamata a kwace nan da nan don dubawa. Bayan tsarin adana zafi ya ƙare, sanya shi a zazzabi a ɗakin don buɗewar kumburi. Bayan buɗe da iya, yi amfani da kayan aikin da suka dace don ɗaukar 10-20 mg na cikin abun ciki 10-20, canja wurin sa a cikin firiji.
4.Low acid al'adun abinci
Namowar abinci mai ƙarancin acid yana buƙatar hanyoyi na musamman: namo na BROMPASSIIIIP purple mai launin toka a 55 ° C, da narkar da dafa abinci mai laushi a 36 ° C. Sakamakon yana da shafawa kuma an daidaita shi, kuma mafi yawan ingantaccen allo, don tabbatar da daidaitaccen daidaitattun ƙwayoyin cuta na ƙwayoyin cuta a cikin abinci mai ƙarancin acid. Lokacin da aka yi ta yin zanga-zangar a cikin matsakaici, mai da hankali kan lura da samar da acidi da acidis a kan matsakaici, don tabbatar da takamaiman nau'in ciwon microbial a cikin abinci.
5. Binciken micriccopic
Rubutun zane na microscopic shine hanyar da aka fi amfani da ita na farko don gwangwani gwajin ƙirar gwal, wanda ke buƙatar masu binciken inganci don kammala. A cikin yanayin bakararre, ta amfani da aikin m ruwa, shafa ƙwayoyin cuta na ƙwayoyin cuta waɗanda aka saba da nau'ikan microscope a cikin ruwa mai ƙarfi, don tabbatar da bayyanar ƙwayoyin cuta a cikin ruwa mai ƙarfi. Deveringing, da kuma shirya mataki na gaba na al'adun gargajiya da kuma ganowa don ci gaba da tabbatar da nau'in kwayoyin da ke cikin iya. Wannan matakin yana buƙatar ƙimar ƙwararrun masu binciken na masu binciken, kuma ya zama hanyar haɗi wanda zai iya gwada ilimin ƙwararru da ƙwarewar masu binciken.
6. Gwajin namo don abinci na acidic tare da pH a kasa 4.6
Don abinci na acidic tare da darajar pH ƙasa da 4.6, gwajin ƙwayoyin ƙwayar cuta ta ƙwayar cuta ana buƙatarsu gaba ɗaya. A cikin takamaiman tsari tsari, ban da amfani da kayan acidic a matsayin matsakaici, shi ma wajibi ne don amfani da cirewa malt a matsayin matsakaici don namo. Ta hanyar maimaitawar ƙwayar cuta da microscopic na ƙwayoyin cuta na al'adu, nau'ikan ƙwayoyin cuta ana iya ƙaddara su, don ci gaba da yin ƙarin ra'ayi da ingantaccen kimantawa na gwangwani na acid.
Lokaci: Aug-10-2022