I-Pasteurisation yasungulwa nguLouis Pasteur, usosayensi waseFrance. Wathola ukuthi ukushisa ubisi ekushiseni okuphezulu abesekupholisa masinyane ngaphambi kokufaka i-bottling noma kwephakethe kuyo kungagcina kusha isikhathi eside.
Ngokuhamba kwesikhathi waqhubekisela phambili ekusebenzeni ngobhiya kwathi ngonyaka we-1873, wenza inqubo yokuqothula ubhiya.
Kodwa-ke, i-pasteurisation ayisiyo ikhambi lokungasebenzi kahle kwezindlu zangasese nemikhuba engaphansi komhlaba, ngakho-ke izinqubo zokuphepha kokudla nokulawulwa kwekhwalithi kubaluleke kakhulu ngesikhathi sokulungiswa kwezithako ezingavuthiwe.
Ngeminyaka yo-1800s, ubisi oluvela ezilwaneni ezigulayo ezikhiqizwe endaweni yokungathandeki lubangele ukufa kwezinkulungwane zabantu. Lapho-ke, abalimi babona ukuthi ubisi olufudumele olondliwa amathole lunciphise isifo sofuba emihlambi yabo.
Kuyini I-Pasteurisation
I-pasteurisation iyindlela yokwelapha eshisayo eshisayo (60 - 100°C) yokudla okuwuketshezi nokuqinile imizuzwana embalwa ngaphambi kokuba ipholile ngokushesha. I-Pasteurisation ibulala ama-enzymes angafanele kanye nezifo ezibangela izifo ezinjenge Salmonella, iListeria, i-Escherichia coli O157: H7 no-Staphylococcus aureus.
Inqubo Yokuqothula
Izinga lokushisa nobude be-pasteurisation kuya ngohlobo lokudla nokupakishwa. Ukudla okunganambitheka kufaka phakathi imikhiqizo yobisi, amaqanda, isiphuzo sezithelo, i-cider nobhiya, iwayini le-Kosher, amantongomane, ufulawa noju.
Eminye imikhiqizo efana nojusi newayini idinga i-de-aeration, kuyilapho ubisi ludinga i-homogenisation ngaphambi kokuchithwa.
Inqubo ejwayelekile yokuncipha kobisi ichazwe ngezansi:
Inqubo yokuqothula ibandakanya ukufudumeza ubisi lube cishe ngu-72°C okungenani imizuzwana eli-15 kodwa ingabi ngaphezu kwemizuzwana engama-25. Ubisi bese lubunganiswa ngokushesha lube ngaphansi kuka-3°C bese luhlanganiswa.
Imishini esetshenziselwa ukufudumeza nokupholisa ubisi ibizwa ngokuthi yi-'joto exchanger'.
I-Pasteurisation ibizwa nangokuthi inqubo ye-'High-Temperature Short Isikhathi' (HTST).
I-Homogenisation
Le nqubo ivame ukwandulela ukucolisiswa obisini. Kuyinqubo yokucindezela okukhulu esiza nokusabalalisa ngokulinganayo ama-molecule amanoni ngobisi futhi hhayi ukwakha ungqimba ngaphezulu. I-Homogenisation ayidingi ukushisa.
I-Microwave Pasteurisation
Izinto zokudla eziqinile ezinjengamaqanda zingafakwa ngaphambi kwenqubo ebizwa ngokuthi yi-microwave pasteurisation. Isikhathi sokudilizwa kokubhubhisa i-E. coli ne-Staphylococcus aureus sisondele kumasekhondi angama-30, kanti ukubhubhisa i-Bacillus cereus kudinga imizuzwana engu-90.
Inqubo ebandayo yokubandlulula ebandakanya ukwelapha imikhiqizo efana nesinkwa, enama-microwave, isebenzisa amandla adonswa phansi amaza omsakazo ku-microwave spectrum. Ibulala izinhlungu ezibangela ukukhula kwesikhunta kwesinkwa futhi ngale ndlela, inganikeza ikhukhamba yesinkwa-mahhala izinsuku ezingama-60.
Ama-ovens wasekhaya we-microwave akufanele athembele ekunikezeni izidalwa ezincane.
I-Pasteurisation Ebandayo
Ezinye izinqubo zokubanda kokubanda zibanda zihlanganisa i-High-Pressure processing (HPP), i-Pulsed Electric Fields (PEF) ne-ultrasound kanye nobuchwepheshe be-membrane.
Ngesikhathi sokucindezela okuphezulu kwengcindezi, imikhiqizo evaliwe (esivele isemaphaketheni ayo okugcina) ifakwa esitsheni futhi ifakwa ngaphansi kwengcindezi ecishe ibe ngu-6 000 bar. Lokhu kufaka amandla ama-micro-organisms futhi ngakho-ke kwandisa i-raflufu yomkhiqizo. Imikhiqizo engasetshenziswelwa i-HPP ifaka phakathi ukudla okulungiselelwe, ukudla kwasekhaya, isalsa, i-guacamole nama-dips kanye nejusi, ubisi nemikhiqizo yokusanhlamvu.
I-PEF ibhubhisa izidalwa ezincane (ngokuthonya ulwelwesi lwamaseli) ngaphandle komthelela omkhulu kumbala womkhiqizo, ukunambitheka kanye nezakhi zomzimba. I-PEF ayikwazi ukuveza amandla ezinhlamvu eziningi zamagciwane, ngakho-ke ayifanele njengendlela yokusebenzisa inzalo.
I-Ultrasound pasteurisation isetshenziswa njengesibulala magciwane ukudla nemishini yezokwelapha futhi singasetshenziswa sihlanganiswe ne-pasteurisation eshisayo yobisi, ubhiya nemikhiqizo yamaqanda e-liquid.
Okunye ukudla okuqinile kudluliswa ngemisebe ngemithamo ephansi yemisebe ye-gamma, ama-X-ray nama-elektroni ukulawula amagciwane asondelana nokudla.
I-Pasteurisation vs UHT
Imvamisa, amalebula okufakwa kokudla azosho ukuthi 'pasteurise' noma 'UHT-amafushane ku-'I-Ultra High Temperature'. Uyini umehluko phakathi kwe-pasteurisation noma i-UHT?
I-pasteurisation ifudumeza umkhiqizo cishe ngu-71℃ imizuzwana eyi-15 ngaphambi kokuba ihlanganiswe ibe yi-3℃.
I-UHT izofudumeza umkhiqizo ibe ngu-137℃ imizuzwana emibili ngaphambi kokuphola.
Zombili izinqubo zisetshenziselwa ukubhubhisa izinto eziphilayo.
Izinzuzo ze-Pasteurisation
I-pasteurisation ivimbela ukungcoliswa kumafektri wokulungiswa kokudla futhi inwebisa ishelufu lemikhiqizo. Kodwa-ke, inqubo yokushisa ye-pasteurisation iguqula okuqukethwe komsoco womkhiqizo njengoba ichitha ama-enzyme namavithamini athile futhi iguqula izakhi ezithile zibe izinhlobo zokugaya ezingaphansi.
Translated by Nsika Khoza