adana abinci

Ƙananan ƙwayoyin cuta sune babban abin lalacewa a cikin kayan abinci, don haka hanyoyin kiyayewa suna da nufin hana haɓakarsu da haɓakawa a cikin kayan da aka adana da irin wannan canji a cikin sinadarai na kayan abinci ko irin wannan marufi da rufewa wanda zai iyakance ci gaban su, kuma hakan zai ƙara aminci. Yadda ake yinsa a zamanin da da kuma yadda a yau za ku koya daga talifi na gaba.

labarin baya Wataƙila hanya mafi dadewa don tsawaita rayuwar abinci ita ce shan taba su da bushewa a kan wuta ko a cikin rana da iska. Don haka, nama da kifi za su iya, alal misali, su tsira daga lokacin sanyi (1). Drying riga 12 dubu. shekaru da suka wuce, an yi amfani da shi sosai a Gabas ta Tsakiya da Tsakiyar Asiya. Abin da wataƙila ba a fahimta ba a lokacin, duk da haka, shine gaskiyar cewa cire ruwa daga samfur yana ƙara tsawon rayuwarsa.

1. Shan kifi akan wuta

Dada Gishiri ya taka muhimmiyar rawa wajen yaƙin ɗan adam da ƙananan ƙwayoyin cuta waɗanda ke haifar da lalata abinci, waɗanda ke iyakance mahimman ayyukan ƙwayoyin cuta. An riga an yi amfani da shi sosai a tsohuwar Girka, inda aka yi amfani da amfani da brine don tsawaita rayuwar kifaye mai amfani. Rumawa kuma, suna dafa nama. Apicius, marubucin shahararren littafin girke-girke daga lokacin Augustus da Tiberius, "De re coquinaria libri X" ("A kan fasahar shirya littattafai 10"), ya shawarci samfurin da aka adana ta wannan hanyar don yin laushi ta tafasa shi a cikin madara.

Sabanin bayyanuwa, tarihin abubuwan da suka shafi abincin sinadarai kuma yana da tsayi sosai. Masarawa na d ¯ a sun yi amfani da cochineal (yau E 120) da curcumin (E 100) don launin nama, ana amfani da sodium nitrite (E 250) don gishiri nama, kuma sulfur dioxide (E 220) da acetic acid (E 260) an yi amfani da su azaman rini. . abubuwan kiyayewa. . An kuma yi amfani da waɗannan abubuwan don dalilai iri ɗaya a tsohuwar Girka da Roma.

KO. 1000 pene Kamar yadda 'yar jaridar Faransa Magelon Toussaint-Samat ta nuna a cikin littafinta mai suna The History of Food, mutane 3 ne suka san daskararrun abinci a kasar Sin. shekaru da yawa da suka wuce.

Shekaru 1000-500 A Auvergne, Faransa, an gano fiye da granaries dubu na zamanin Gallic a lokacin tona kayan tarihi. Masana kimiyya sun yi imanin cewa Gauls sun san sirrin ajiyar sararin samaniya na samfurori. Lokacin da ake ajiye hatsi, sun fara ƙoƙari su lalata ƙwayoyin cuta da sauran ƙwayoyin cuta da wuta, sannan suka cika rumbunan su ta yadda aka toshe hanyar iskar zuwa ƙananan yadudduka. Godiya ga wannan, ana iya adana hatsi na shekaru masu yawa.

IV-II vpne An kuma yi ƙoƙari don adana abinci ta hanyar tsinke, ta yin amfani da vinegar musamman. Misalai na musamman sun zo daga tsohuwar Roma. An yi wani shahararren kayan lambu marinade daga vinegar, zuma da mustard. A cewar Apichush, zuma kuma ya dace da marinades, saboda yana kiyaye naman sabo ne na kwanaki da yawa, har ma a lokacin zafi.

A Girka, an yi amfani da quince da cakuda zuma tare da ƙananan busassun zuma don wannan dalili - duk wannan da samfurori an cika su sosai a cikin kwalba. Romawa sun yi amfani da wannan dabarar, amma a maimakon haka sun tafasa cakuda zuma da quince zuwa daidaito. 'Yan kasuwan Indiya da Gabas kuwa, sun kawo rake zuwa Turai - yanzu matan gida za su iya koyon yadda ake yin "abincin gwangwani" ta hanyar dumama 'ya'yan itacen da sanda.

1794-1809 Zamanin gwangwani na zamani ya samo asali ne daga yakin Napoleon a cikin 1794, lokacin da Napoleon ya fara neman hanyoyin da za a adana abinci mai lalacewa ga sojojinsa da ke yaki a kasashen waje, a kan kasa da kuma a teku.

A cikin 1795, gwamnatin Faransa ta ba da kyautar 12. francs ga waɗanda suka fito da wata hanya don tsawaita rayuwar samfuran samfuran. A cikin 1809 shekara an samu ta Bafaranshe Nicolas Appert (3). Ya ƙirƙira kuma ya haɓaka hanyar tantancewa. Ya ƙunshi dafa abinci na dogon lokaci a cikin ruwan zãfi ko tururi, a cikin tasoshin da aka rufe, kamar jugs (4) ko gwangwani na ƙarfe. Kodayake an kafa kimantawa a Faransa kuma an fara samar da gwangwani a Ingila, a Amurka ne kawai aka samar da hanyar a aikace.

XIX in. An san abincin gishiri na dogon lokaci. Bayan lokaci, mutane sun fara gwaji, kuma a cikin karni na 20, an gano cewa wasu gishiri sun ba naman launin ja mai ban sha'awa maimakon launin toka. A lokacin gwaje-gwajen da aka yi a cikin XNUMXs, masana kimiyya sun gane cewa cakuda gishiri (nitrate) yana hana ci gaban botulinum bacilli.

1821 An lura da ingantaccen sakamako na farko na amfani da yanayin da aka canza zuwa abinci. Jacques-Étienne Berard, farfesa a Makarantar Pharmacy a Montpellier, Faransa, ya gano kuma ya sanar wa duniya cewa adana 'ya'yan itace a cikin ƙarancin iskar oxygen yana rage girma kuma yana ƙara rayuwarsu. Duk da haka, ba a yi amfani da ma'ajiyar yanayi mai sarrafawa (CAS) ba har zuwa shekarun 30, lokacin da aka adana apples da pears a kan jiragen ruwa a cikin ɗakunan da ke da matakan CO masu girma.₂ - tsawaita sabo.

5. Ludwik Pasteur - Hoton Albert Edelfelt

1862-1871 Wani ɗan ƙasar Australiya James Harrison ne ya kera firij na farko, mawallafi ta hanyar sana'a. Har ma an fara samar da ita kuma ta shiga kasuwa, amma a mafi yawan kafofin wanda ya kirkiro irin wannan na'urar shine injiniyan Bavaria Carl von Linde. A cikin 1871, ya yi amfani da tsarin firiji a gidan kayan aikin Spaten a Munich wanda ya ba da izinin samar da giya a lokacin rani. Mai sanyaya ya kasance ko dai dimethyl ether ko ammonia (Harrison kuma ya yi amfani da methyl ether). Kankara da aka samu ta wannan hanya ta zama tubalan kuma a kai ta zuwa gidaje, inda ta fada cikin akwatunan da ke da zafin rana inda ake sanyaya abinci.

1863 Ludwik Pasteur (5) a kimiyance ya yi bayanin tsarin kiwo, wanda ke hana ƙwayoyin cuta aiki yayin da suke kiyaye ɗanɗanon abinci. Hanyar pasteurization na gargajiya ta ƙunshi dumama samfurin zuwa zafin jiki sama da 72°C, amma bai wuce 100°C ba. Misali, ya kunshi dumama shi zuwa 100°C a cikin minti daya ko zuwa 85°C a cikin mintuna 30 a cikin rufaffiyar na’urar da ake kira pasteurizer.

1899 Bert Holmes Hite ya nuna illar ɓarnar babban matsi akan ƙwayoyin cuta. Na tsawon mintuna 10 a cikin dakin da zafin jiki, ya sanya madarar zuwa matsin lamba na 680 MPa, yana mai cewa a sakamakon haka, adadin rayayyun halittun da ke cikin madarar ya ragu. Bi da bi, naman da aka fuskanci matsin lamba na 540 MPa a zafin jiki na 52 ° C na sa'a daya ya nuna babu canje-canjen microbiological a cikin makonni uku na ajiya.

A cikin shekaru masu zuwa, an gudanar da bincike na asali akan tasirin babban matsin lamba, watau. a kan sunadarai, enzymes, tsarin abubuwa na tantanin halitta da dukan microorganisms. Ana kiran wannan tsari pascalization, bayan babban masanin kimiyyar Faransa Blaise Pascal, kuma har yanzu ana ci gaba da haɓakawa. A cikin 1990, an sake fitar da matsa lamba mai yawa a kasuwannin Japan, kuma a shekara ta gaba, ƙarin kayan abinci irin su yoghurts da jellies, kayan ado na salatin mayonnaise, da dai sauransu sun bayyana.

1905 Masana chem na Burtaniya J. Appleby da A.J. Banks ne suka bayar. Aikace-aikacen da ake amfani da shi na isar da iska mai guba ya fara ne a cikin 1921, lokacin da wani masanin kimiya na Amurka ya gano cewa hasken X-ray na iya kashe Trichinella, ƙwayar cuta da aka samu a cikin naman alade.

An bi da abinci tare da isotopes na rediyoaktif na cesium 137 ko cobalt 60 a cikin insulators na gubar - isotopes na waɗannan abubuwan suna fitar da hasken wutar lantarki ta hanyar hasken gamma. An fara aiki kan waɗannan hanyoyin a Ingila bayan 1930, sannan kuma a Amurka bayan 1940. Daga kimanin 1955, an fara bincike kan adana kayan abinci da radiation a ƙasashe da yawa. Ba da daɗewa ba, an adana samfuran ta amfani da radiation ionizing, wanda ya ba da damar tsawaita rayuwar rayuwar, alal misali, na kaji, amma bai tabbatar da cikakkiyar haifuwa na samfurin ba. An yi amfani da su cikin nasara don danne germination na dankali da albasa.

1906 Haihuwar aikin bushewa a hukumance (6). A cikin aikin da aka gabatar a Cibiyar Kimiyyar Kimiyya a Paris, Masanin Halitta Frédéric Bordas da likita da masanin kimiyya Jacques-Arsène d'Arsonval sun tabbatar da cewa yana yiwuwa a bushe daskararre da zafin jiki na jini. Ruwan da aka bushe ta wannan hanyar ya kasance barga na dogon lokaci a cikin zafin jiki. Masu kirkiro a cikin binciken su na gaba sun bayyana cewa za a iya amfani da hanyar su don gyarawa da kula da sera da alluran rigakafi a cikin yanayi mai kyau. Cire ruwa daga samfurin daskararre kuma yana faruwa a cikin yanayi na yanayi - wannan ya daɗe da amfani da Eskimos. An yi amfani da daskarewar masana'antu a cikin rabin na biyu na karni na XNUMX.

6. Sublimated samfurori

1913 DOMELRE (Mai sanyaya wutar lantarki na cikin gida), firjin gida na farko na lantarki, ya ci gaba da siyarwa a Chicago. A cikin wannan shekarar, firji sun bayyana a Jamus. Samfurin Amurka yana da akwati na katako da injin sanyaya a saman. Ba firji ba ne a zahiri kamar yadda muka fahimce shi a yau, a'a, na'urar sanyaya ta ƙera don sanyawa a saman firij ɗin da ke akwai.

Mai sanyaya ya kasance sulfur dioxide mai guba. An rufe firiji na Jamus (wanda AEG ke ƙera) da fale-falen yumbu. Duk da haka, kusan ma'aikatan jinya na Jamus ne kawai za su iya ba da waɗannan na'urori, saboda farashin su na zamani 1750, wanda yake daidai da ƙasa.

7. Clarence Birdseye a Arewa Mai Nisa

1922 Clarence Birdseye, yayin da yake kan Labrador (7) mai daskarewa, ya gano cewa a -40 ° C, kifin da aka kama ya daskare kusan nan da nan, kuma idan ya narke, yana da ɗanɗano mai ɗanɗano, kwata-kwata daban-daban da daskararrun kifin da za a iya saya a New York. Ba da daɗewa ba ya ɓullo da wata dabara don daskare abinci da sauri.

An san daskarewa cikin sauri don samar da ƙananan lu'ulu'u na kankara waɗanda ke lalata tsarin nama zuwa ƙasa da sauran hanyoyin. Birdseye yayi gwaji da kifin daskarewa a Kamfanin Refrigerator na Clothel kuma daga baya ya kafa nasa Birdseye Seafoods Inc. Ya kware wajen daskare kifin kifi a cikin iska mai sanyi a zazzabi na -43 ° C, amma a cikin 1924 ya yi fatara saboda rashin sha'awar mabukaci.

Koyaya, a cikin wannan shekarar, Birdseye ya haɓaka sabon tsari don daskarewa cikin sauri na kasuwanci - tattara kifin a cikin kwali sannan kuma daskare abinda ke ciki tsakanin firinji guda biyu a ƙarƙashin matsin lamba; kuma ya kirkiro wani sabon kamfani, General Seafood Corporation.

8. 1939 Electrolux firiji ad

1935-1939 Godiya ga Electrolux, firji sun fara bayyana gaba ɗaya a cikin gidajen Kowalski na yau da kullun (8).

Shekarun 60. An fara amfani da maganin rigakafi don adana abinci. Koyaya, saurin haɓakar juriya na ƙwayoyin cuta ga waɗannan mahadi ya haifar da hana amfani da su. Ba da daɗewa ba an gano cewa ƙwayoyin cuta na lactic acid suna samar da ingantacciyar nisin ƙwayoyin cuta na halitta, wanda ba shi da alaƙa da maganin rigakafi na likita. Ana adana Nisin, musamman, a cikin kyafaffen nama da cuku.

Shekarun 90. A cikin rabin na biyu na shekaru goma na ƙarshe na ƙarni na ƙarshe, an fara bincike kan amfani da plasma don hana ƙwayoyin cuta, kodayake hanyar kashewar ƙwayar cutar sanyi ta kasance mai haƙƙin mallaka a cikin 60s. A halin yanzu, ana amfani da plasma mai ƙarancin zafin jiki a cikin samar da abinci. la'akari da fasahar zamani na farko, wanda ke nufin cewa a lokacin farkon lokacin ci gaba.

9. Rufin littafin Lothar Leistner da Graham Gould akan dabarar tursasawa.

2000 Lothar Leistner (9) ya bayyana fasahar shinge, watau hanya don kawar da ƙwayoyin cuta daga abinci daidai. Yana kafa wasu "matsaloli" waɗanda dole ne kwayoyin cuta su shawo kan su don tsira. Muna magana ne game da haɗe-haɗe na hanyoyin da ke tabbatar da amincin abinci da kwanciyar hankali na microbiological, kazalika da mafi kyawun dandano da halayen abinci mai gina jiki da yuwuwar tattalin arziki. Misalai na shinge a cikin tsarin abinci sune yanayin zafi mai girma, ƙarancin yanayin ajiya, ƙara yawan acidity, rage ayyukan ruwa, ko kasancewar abubuwan adanawa.

Yin la'akari da yanayin samfurin da microflora da ke kan sa, an zaɓi hadaddun abubuwan abubuwan da ke sama don cire ƙwayoyin cuta daga samfuran abinci ko sanya su mara lahani. Kowane abu wani cikas ne. Ta hanyar tsalle a kansu ɗaya bayan ɗaya, ƙananan ƙwayoyin cuta suna raunana, a ƙarshe sun kai matsayi inda ba su da ƙarfin ci gaba da tsalle. Sa'an nan girman su ya tsaya, kuma adadin su yana daidaitawa a matakin aminci - ko kuma su mutu. Mataki na ƙarshe a cikin wannan hanyar shine abubuwan adana sinadarai, waɗanda ake amfani da su kawai lokacin da wasu shingen ba su da isasshen hana ayyukan ƙananan ƙwayoyin cuta ko lokacin da shingen ke cire yawancin abubuwan gina jiki daga abinci.

Hanyoyin adana abinci

Jiki

• Thermal - wanda ya ƙunshi amfani da yanayin zafi mai girma ko ƙasa:

     - sanyaya,

     - daskarewa,

     - sterilization,

     - pasteurization.

     - blanching

     - tyndalization (fractionated pasteurization - hanyar adana gwangwani abinci, wanda ya ƙunshi a cikin sau biyu ko uku pasteurization tare da tazara na daya zuwa kwana uku; kalmar ta fito ne daga sunan masanin kimiyyar Irish John Tyndall).

• Rage ayyukan ruwa canjin yanayin zafi ko ƙari na abubuwan da ke canza matsa lamba osmotic:

     - bushewa

     - thickening (evaporation, cryoconcentration, osmosis, dialysis, reverse osmosis),

     - Bugu da kari na osmoactive abubuwa.

• Amfani da iskar kariya a cikin ɗakunan ajiya (gyara ko yanayin sarrafawa) ko a cikin marufi na abinci:

     - nitrogen,

     - carbon dioxide,

     - vacuum.

• Radiation:

     - UVC,

     - ionizing.

• Electromagnetic hulda, wanda ya ƙunshi amfani da kaddarorin filin lantarki:

     - filayen wutar lantarki,

     - filayen lantarki na maganadisu.

• Matsin aiki:

     - ultra high (UHP),

     - high (GDP).

Chemical

• Don ƙara sunadarai zuwa maganin adanawa:

     - marinating

     - ƙara da inorganic acid;

     - marinating

     - yin amfani da wasu abubuwan kiyayewa na sinadarai (maganin rigakafi, maganin rigakafi).

• Ƙara sinadarai zuwa yanayin tsari:

     - shan taba.

nazarin halittu

• Hanyoyin fermentation a ƙarƙashin rinjayar microorganisms:

     - lactic fermentation

     - vinegar,

     - propionic (wanda ya haifar da kwayoyin propionic).