Hanyar haifuwa ta thermal na abinci

Thermal sterilization shine a rufe abincin da ke cikin akwati sannan a saka shi a cikin kayan aikin haifuwa, a dumama shi zuwa wani yanayi mai zafi sannan a ajiye shi na wani ɗan lokaci, lokacin shine kashe ƙwayoyin cuta masu cutarwa, ƙwayoyin cuta masu guba da ƙwayoyin cuta masu lalacewa. abinci, da lalata abinci Enzyme, gwargwadon yiwuwar kiyaye dandano na asali, launi, siffar nama da abun ciki mai gina jiki na abun ciki na abinci, da saduwa da buƙatun haihuwa na kasuwanci.

Rarraba haifuwar thermal

Dangane da yanayin zafin haifuwa:

Pasteurization, ƙananan zafin jiki haifuwa, high zafin jiki haifuwa, high zafin jiki haifuwa na ɗan gajeren lokaci.

Dangane da matsawar haifuwa:

Haifuwar matsa lamba (kamar ruwa kamar matsakaicin dumama, zafin haifuwa ≤100), haifuwar matsa lamba (ta amfani da tururi ko ruwa azaman matsakaicin dumama, yawan zafin jiki na gama gari shine 100-135 ℃).

Dangane da hanyar cika kwandon abinci yayin aiwatar da haifuwa:
Nau'in rata da nau'in ci gaba.

Bisa ga tsarin dumama:
Ana iya raba shi zuwa nau'in tururi, haifuwar ruwa (cikakken nau'in ruwa, nau'in feshin ruwa, da sauransu), gas, tururi, ruwa gauraye haifuwa.

Dangane da motsin akwati yayin aiwatar da haifuwa:
Don haifuwar a tsaye da rotary.