EN
Sannu da kewayya. Ka kai aikin wannan daga ruwa ƙi a cikin tsakiyar shi ake zage? Ko yadda wannan zage ne daga rubutu na wannan gishiri mai kyautarwa? Da ni haɗin suna da aka samunshi ake wucewarwa. Lafiya, ka iya samu wannan aikin da wucewarwa ake amfani da wannan suna ne 'amsa'. Yanzu, ka iya samu wannan suna mai amsa da aka samunshi ake wucewarwa da kyautarwa.
Itana na Amsa
Kaɓaye, maras itana. Amsa ne ya fiɓi da mutumin sauran Louis Pasteur a cikin hanyar labari da ke nuna wannan suna ne a cikin 1800. Ya kasance wannan yadda da ya yi amfani da kawo amfani da heat da aka samunshi ake wucewarwa da aka samunshi ake kyautarwa. Da ne ya ce shi ake amfani da wannan suna —amsa.
Itana na Wucewarwa: Yadda Amsa Yi
Kawoƙwarwa suna daidai don waniyan gaba a cikin karamin masanarwa, for it kills bad bacteria that can sicken us. Karamin sake, zuza or other food undergoes kawoƙwarwa when it is heated to a temperature and then rapidly cooled. This kills any bacteria but doesn’t affect the taste or nutrition of the food.
Game da Game da Wayar Kawoƙwarwa Masanarwa
An suna shugun wayar kawoƙwarwa masanarwa, including batch kawoƙwarwa, flash kawoƙwarwa and ultra-high temperature aikin pasteurization na tunani . Each method has its advantages and is suitable for various types of food. For instance, milk is typically pasteurized with flash kawoƙwarwa, where the milk is heated extremely hot for a short period.
Ana Zuba Don Taste of Food Altered by Kawoƙwarwa?
Kuna zuba don kawoƙwarwa changes the taste of the food, but it doesn’t. In hTST pastaurizashin , masanarwa an yi kawoƙwarwa to a temperature high enough to kill bacteria but not high enough to alter the taste or nutrients. In reality, pasteurized foods can be just as healthy and delicious as unpasteurized foods.
Takaddunin kewayyen a cikin wadannan takadduna
Karena takadduna yana daidaita, ya same da wadannan kewayye. Suna systemarwa na equipment an yi amfani ina jajjagiya dambatta shan rai da tsallakin da kawai. Sunan rubutu na kwayyewa masu hanyar daidai a cikin abincinna.
