{"id":4120,"date":"2020-01-21T11:44:50","date_gmt":"2020-01-21T03:44:50","guid":{"rendered":"https:\/\/taizyfoodmachines.com\/?p=4120"},"modified":"2023-09-01T16:00:56","modified_gmt":"2023-09-01T08:00:56","slug":"can-uv-sterilized-foods-be-eaten","status":"publish","type":"post","link":"https:\/\/taizyfoodmachines.com\/sw\/can-uv-sterilized-foods-be-eaten\/","title":{"rendered":"Je! Vyakula vilivyotibiwa kwa UV vinaweza kuliwa?"},"content":{"rendered":"
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4.6\/5 - (Kura 10) <\/div> <\/div>

Miale ya ultraviolet inaweza kuua bakteria na ina uwezo fulani wa kansa. Basi, je, chakula kilichoshughulikiwa na sterilizer ya UV<\/a> kinaweza kuliwa?<\/p>

Ultraviolet inafafanuliwa kama miale ya umeme wa mawimbi yenye wimbi kati ya 10 nm na 400 nm. Hata hivyo, katika matumizi halisi, wimbi la mawimbi linalotumika kwa ujumla ni zaidi ya nanometers 100. UVA yenye wimbi kati ya 315 na 409 nanometers huleta ngozi kuungua. UVB yenye wimbi la 280 hadi 315 nanometers inaweza kuunguza ngozi na kuongeza hatari ya saratani ya ngozi. UVC yenye wimbi la 200 hadi 280 nm inaweza kuua bakteria na virusi kwa ufanisi. Miale ya ultraviolet yenye wimbi kati ya 100 na 200 nanometers huingiliwa na oksijeni hewani. Basi, usafi wa jadi wa ultraviolet hutumia wimbi la 254 nanometers.<\/p>

When UV rays are absorbed by bacteria or viruses, they can damage DNA and make them lose their ability to proliferate. In terms of sterilization results, it is the same as heating or treating with chemicals. However, the method of sterilization by ultraviolet rays does not destroy the nutritional components without heating. Because DNA is not a nutrient for food and those molecules that the body needs are not destroyed. In addition, it does not destroy the natural flavor of the food. After all, chemical fungicides or preservatives introduce new substances, and sometimes bring some “odors”. The DNA molecules destroyed by ultraviolet rays will be decomposed into the human body without generating harmful substances.<\/p>

\"Ultraviolet
Spectrum ya Ultraviolet<\/figcaption><\/figure>

Kwa hivyo, licha ya uwezo wa kansa wa miale ya ultraviolet, vyakula vilivyoshughulikiwa na miale ya ultraviolet havina masuala ya usalama.<\/p>

Any food processing method will have a certain degree of “damage” to the food. Compared with the most conventional heating, the damage of UV treatment is much smaller. For some foods that want to stay “natural”, such as fruit juice, it has a great advantage.<\/p>

Uwezo wa usafi wa UV unategemea si tu kwenye wimbi la mawimbi bali pia kwenye nishati inayorushwa kwa chakula. Nishati ndogo, athari ya usafi ni mbaya zaidi. Kwa wimbi lililochaguliwa la 254 nm, athari ya usafi na mkazo wa nishati huonyesha umbo la S lililopanuka.<\/p>

Ultraviolet sterilization is difficult to achieve such as complete killing by heating or chemical sterilants. Decreasing 4 logarithms is usually used as the “sterilization standard”, that is, one in 10,000 bacteria survive. The pasteurization of fresh milk-processed at 72 degrees Celsius for 15 seconds-usually decreases by 5 logarithms, meaning that at most only one in 100,000 bacteria survive. In the case of ultra-high temperature sterilization of milk at room temperature, the reduced logarithmic value is more than 12 and almost no bacteria can survive.<\/p>

\"UV
Uchafuzi wa Juisi kwa UV<\/figcaption><\/figure>

Different microorganisms have different sensitivities to ultraviolet rays, some of which will be killed in large quantities at lower energy intensities, while others require higher energy. Taking the reduction of 4 logarithmic values as a standard, some of the bacteria detected in the study only required tens of joules per square meter of energy, while others required more than 300 joules per square meter. We don’t know which bacteria are present in the food, and how many of them are, so we always target the most tenacious one and destroy the others by the way. Therefore, the energy intensity for UV sterilization needs to be above 400 Joules per square meter.<\/p>

Kwa sasa, kuna aina kuu tatu za matumizi ya Usafi wa UV<\/a> katika tasnia ya chakula:<\/p>

Ya kwanza ni usafi wa vyombo vya chakula au vifaa vya uzalishaji wa chakula. Kwa vyombo au vifaa, vijidudu mara nyingi hukaa kwenye uso, na udhaifu wa upenyezaji duni wa UV hauhusiani. Faida za kutowasha joto na kuingiza vitu vingine (pamoja na maji) zinatumika kikamilifu.<\/p>

The second is the pretreatment of food processing water. Compared with the “chemical means” of adding chlorine or chloride, UV sterilization without the introduction of chemicals can avoid the risks of sterilization by-products and the odor caused by germicides.<\/p>

Third, at present, the main food that is directly sterilized by ultraviolet is fruit juice. The flavor of fruit juice can be easily changed by heating, so “non-thermal processing” is attractive in fruit juice production. The name of the fungicide makes consumers dislike it, so UV sterilization that does not change the flavor and does not introduce “chemical ingredients” has a great use.<\/p>

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Ultraviolet rays can kill bacteria and have a certain carcinogenic ability. So, can the food processed by the UV sterilizer be eaten? Ultraviolet is defined as electromagnetic radiation with a wavelength between 10 nm and 400 nm. However, in practical applications, the wavelength used is generally above 100 nanometers. UVA with a wavelength between 315 […]<\/p>\n","protected":false},"author":1,"featured_media":4122,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[46],"tags":[3080],"class_list":["post-4120","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news","tag-food-sterilization"],"views":1,"_links":{"self":[{"href":"https:\/\/taizyfoodmachines.com\/sw\/wp-json\/wp\/v2\/posts\/4120","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=4120"}],"version-history":[{"count":0,"href":"https:\/\/taizyfoodmachines.com\/sw\/wp-json\/wp\/v2\/posts\/4120\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/taizyfoodmachines.com\/sw\/wp-json\/wp\/v2\/media\/4122"}],"wp:attachment":[{"href":"https:\/\/taizyfoodmachines.com\/sw\/wp-json\/wp\/v2\/media?parent=4120"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/taizyfoodmachines.com\/sw\/wp-json\/wp\/v2\/categories?post=4120"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/taizyfoodmachines.com\/sw\/wp-json\/wp\/v2\/tags?post=4120"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}