Menene pasteurization kuma ta yaya yake kiyaye abinci da abin sha na tsawon watanni?

Pasteurization yana da kyau ga madara, abubuwan sha, ruwan 'ya'yan itace, da nau'ikan abubuwan da kuke buƙatar adanawa amma ba yin amfani da su ba.

Pasteurization wani tsari ne wanda ke dogara ga zafin jiki na abinci don kashe kwayoyin cuta, ƙwayoyin cuta da sauran cututtuka a cikin abinci. An kafa tsarin ne ta hanyar masanin kimiyyar Faransa Louis Pasteur, wanda ya yi ƙoƙari ya ji dadin hutu a yankin Arbois a 1864, amma ya samo shi. ba zai yiwu a yi haka ba - saboda ruwan inabi na gida sau da yawa sun kasance masu tsami. Tare da kwarewar kimiyya da kuma ƙaunar Faransanci na ruwan inabi, Louis zai bunkasa hanyar da za ta hana lalacewar matasan giya a lokacin wannan biki.

Duk da haka, yana da mahimmanci a lura cewa pasteurization ba ya hana abinci (yana kashe duk kwayoyin cuta), amma kawai yana kawar da su a cikin adadi mai yawa don rage yiwuwar haifar da lalacewa ko cututtuka - a zaton an adana samfurin kamar yadda aka umarce shi kuma a sha kafin ya ci. expiration date.Haɓakar abinci ba kasafai ba ne saboda sau da yawa yana shafar ɗanɗano da ingancin abinci, amma ba kamar pasteurization ba, sterilization yana amfani da zafi mai zafi, don haka abincin kuma ana sarrafa/dafa shi, ta haka yana canza kamanni da ɗanɗanon abincin da aka sarrafa ta wannan hanyar. pasteurization na iya ƙara yawan kiyaye launi da dandano abincin.