Tsarin tsaftace jiki na zafi shine a rufe abincin a cikin akwati a saka shi a cikin kayan aikin tsaftacewa, a dumama shi zuwa wani zafin jiki sannan a ajiye shi na wani lokaci, lokacin shine a kashe ƙwayoyin cuta masu cutarwa, ƙwayoyin cuta masu haifar da guba da ƙwayoyin cuta masu lalacewa a cikin abincin, sannan a lalata abincin. Enzyme, gwargwadon iyawa don kiyaye dandano na asali, launi, siffar nama da abubuwan gina jiki na abincin, da kuma biyan buƙatun rashin tsafta na kasuwanci.
Rarraba maganin hana ƙwai a cikin thermal
Dangane da yanayin zafi na sterilization:
Man shafawa, man shafawa a yanayin zafi mai ƙarancin zafi, man shafawa a yanayin zafi mai yawa, man shafawa a yanayin zafi mai yawa na ɗan gajeren lokaci.
Dangane da matsin lamba na sterilization:
Tsaftace matsi (kamar ruwa a matsayin wurin dumama, zafin tsaftacewa ≤100), tsaftace matsi (ta amfani da tururi ko ruwa a matsayin wurin dumama, zafin tsaftacewa na yau da kullun shine 100-135℃).
Dangane da hanyar cika akwatin abinci yayin aikin tsaftacewa:
Nau'in gibi da nau'in ci gaba.
Dangane da yanayin dumama:
Ana iya raba shi zuwa nau'in tururi, tsartar ruwa (nau'in cikakken ruwa, nau'in fesa ruwa, da sauransu), iskar gas, tururi, tsartar ruwa gauraye.
Dangane da motsin akwati yayin aikin tsaftacewa:
Don hana tsatsa da kuma juyawa.
Lokacin Saƙo: Yuli-30-2020