{"id":3158,"date":"2019-09-30T12:02:15","date_gmt":"2019-09-30T04:02:15","guid":{"rendered":"https:\/\/taizyfoodmachines.com\/?p=3158"},"modified":"2019-09-30T13:55:14","modified_gmt":"2019-09-30T05:55:14","slug":"process-and-working-principle-of-high-temperature-sterilizing-pot","status":"publish","type":"post","link":"https:\/\/taizyfoodmachines.com\/sw\/process-and-working-principle-of-high-temperature-sterilizing-pot\/","title":{"rendered":"Mchakato na Kanuni Kazi ya Tanki la Kuua Vijidudu la Juu"},"content":{"rendered":"
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4.9\/5 - (Voti 25) <\/div> <\/div>

Kwa sasa, njia za kawaida za kuua vijidudu katika tasnia ya chakula ni tanki la kuua vijidudu la joto la juu,<\/a> kuua vijidudu kwa shinikizo la juu, kuua vijidudu kwa mionzi ya ultraviolet, na kuua vijidudu kwa kemikali. Hata hivyo, njia maarufu zaidi ni kuua vijidudu kwa joto la juu. Njia hii si tu ina athari nzuri ya kuua vijidudu bali pia inaokoa rasilimali. Kwa upande mwingine, kwa kuwa hakuna kemikali inayoongezwa wakati wa mchakato wa kuua vijidudu, hakuna madhara kwa binadamu. Kwa ujumla, virusi na bakteria huathirika haraka kwa joto la juu, na pasteurization ni matumizi ya njia hii.<\/p>

Basi unavyotumia tanki la kuua vijidudu la joto la juu kwa kuua vijidudu ni vipi?<\/h2>

Kwanza kabisa, mchakato wa tanki la kuua vijidudu la joto la juu:<\/h3>

Mchakato umegawanywa katika hatua kadhaa: kuingiza maji ya joto, kupasha joto, joto na shinikizo la kudumu, kubadilisha na kurejesha maji, kuogea na kuchuja. Aidha, baadhi ya bidhaa zinahitaji kusafishwa.<\/p>

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Kumaliza Uzalishaji<\/figcaption><\/figure>

Utangulizi wa kila mchakato wa kuua vijidudu:<\/h3>

Sehemu hii inachukua mfano wa kuua vijidudu vya sausage ya ham ili kuonyesha michakato mbalimbali ya kuua vijidudu.<\/p>

Kuingiza maji ya joto: <\/strong> Sufuria la kuua vijidudu la mchanganyiko linagawanyika kuwa tanki la juu na tanki la chini. Maji kwenye tanki la juu kwa kawaida huwekwa joto hadi 80-90 \u00b0C, kisha maji ya moto ya 80-90 \u00b0C huingizwa kwenye sufuria ya chini kupitia bomba la maji moto wakati kiwango cha maji kinapofikia cm 95 (yaani, wakati taa ya kiwango cha maji ya juu inaangaza), mchakato unakamilika.<\/p>

Kupasha joto: <\/strong> Weka maji ya moto ya 80-90 \u00b0C pamoja na bidhaa, na kuinua joto hadi joto la kudumu kwa mvuke ndani ya dakika 12-15. (Wintoni, kawaida ni 115 \u00b0C; majira ya joto, ni 120 \u00b0C. Na bidhaa mpya zina kanuni nyingine.) Shinikizo kwenye sufuria ni sawasawa na joto wakati wa mchakato wa kupasha joto.<\/p>

Joto na shinikizo la kudumu:<\/strong>\u00a0Hii ni hatua muhimu kwa kuua vijidudu vya sausage ya ham. Joto na muda lazima viwe chini ya masharti yanayohitajika na mchakato. Hakuna makosa yanapaswa kutokea katika utekelezaji. Ni mchakato wenye masharti magumu zaidi katika mahitaji ya mchakato, na shinikizo linahifadhiwa kwa 0.25 MPa.<\/p>

Uingizaji na urejeshaji:<\/strong> Baada ya kumaliza joto la kudumu, hamu hupozwa kwa kuingiza maji baridi na kurejesha maji moto. Katika hatua hii, shinikizo linapaswa kuwa thabiti na si chini ya 0.23 MPa ili kuzuia bidhaa kuvunjika mfuko.<\/p>

Kuchukua maji baridi:<\/strong> Circulate maji baridi kwenye sufuria kupitia pampu ya mzunguko, ili kupunguza joto la katikati ya sausage ya ham ili kuhakikisha joto la bidhaa lina usawa.<\/p>

Kuchuja maji:<\/strong> Valvu ya kuchuja inafunguliwa, hewa iliyoshinikizwa inaongezwa, na maji baridi kwenye sufuria yanatiririka ili kurahisisha kuchukua bidhaa kutoka kwenye sufuria.<\/p>

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Sufuria la Kuua Vijidudu la Juu la Tabaka Mbili<\/figcaption><\/figure>

Kanuni ya kuua vijidudu:<\/h2>

Using water as a medium, steam is used to raise the temperature, so that the temperature of the ham’s sausage reaches the temperature required by the process to ensure that the bacteria in the sausage are completely killed (F value can not exceed the standard, control is within the process requirements). Therefore, it is ensured that the ham sausage does not have a bag expansion problem during the shelf life. Therefore, the sterilization process is the key to the production of ham sausage. Only the strict implementation of the sterilization process parameters can ensure the sterilization effect and ensure sterilization quality.<\/p>","protected":false},"excerpt":{"rendered":"

At present, the common sterilization methods in the food industry are high-temperature sterilization tank, high-pressure sterilization, ultraviolet sterilization, and chemical reagent sterilization. However, the most common sterilization method is high-temperature sterilization. This method not only has a good sterilization effect but also saves resources. On the other hand, since no chemical agent is added during […]<\/p>\n","protected":false},"author":1,"featured_media":3160,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[46],"tags":[],"class_list":["post-3158","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news"],"views":1,"_links":{"self":[{"href":"https:\/\/taizyfoodmachines.com\/sw\/wp-json\/wp\/v2\/posts\/3158","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/taizyfoodmachines.com\/sw\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/taizyfoodmachines.com\/sw\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/taizyfoodmachines.com\/sw\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/taizyfoodmachines.com\/sw\/wp-json\/wp\/v2\/comments?post=3158"}],"version-history":[{"count":0,"href":"https:\/\/taizyfoodmachines.com\/sw\/wp-json\/wp\/v2\/posts\/3158\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/taizyfoodmachines.com\/sw\/wp-json\/wp\/v2\/media\/3160"}],"wp:attachment":[{"href":"https:\/\/taizyfoodmachines.com\/sw\/wp-json\/wp\/v2\/media?parent=3158"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/taizyfoodmachines.com\/sw\/wp-json\/wp\/v2\/categories?post=3158"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/taizyfoodmachines.com\/sw\/wp-json\/wp\/v2\/tags?post=3158"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}