Indlela ye-thermal yokuvala inzalo yokudla

Ukuvala inzalo okushisayo ukuvala ukudla esitsheni bese kukufaka emshinini wokuvala inzalo, ukushise kuze kufike ezingeni lokushisa elithile futhi ukugcine isikhathi esithile, isikhathi esokubulala amabhaktheriya e-pathogenic, amagciwane akhiqiza ubuthi kanye namagciwane abolayo ekudleni, futhi abhubhise ukudla I-enzyme, ngangokunokwenzeka ukugcina ukunambitheka kwasekuqaleni, umbala, ukwakheka kwezicubu kanye nezidingo zokudla okunomsoco kanye nokuqukethwe kokudla okunomsoco.

Ukuhlukaniswa kwenzalo eshisayo

Ngokwezinga lokushisa lokuvala inzalo:

I-Pasteurization, ukuvala inzalo kwezinga lokushisa eliphansi, ukuvalwa kwezinga lokushisa okuphezulu, ukuvalwa kwezinga lokushisa okuphezulu isikhathi esifushane.

Ngokusho kwengcindezi yokuvala inzalo:

Ukuvalwa kwengcindezi (njengamanzi njengendawo yokushisisa, izinga lokushisa lokuvalwa inzalo ≤100), ukuvala inzalo yokucindezela (ukusebenzisa isitimu noma amanzi njengesisetshenziswa sokushisisa, izinga lokushisa elivamile lokuvala inzalo ngu-100-135℃).

Ngokwendlela yokugcwalisa isitsha sokudla ngesikhathi senqubo yokuvala inzalo:
Uhlobo lwegebe kanye nohlobo oluqhubekayo.

Ngokusho kwe-heater:
Ingahlukaniswa ngohlobo lwesitimu, inzalo yamanzi (uhlobo lwamanzi agcwele, uhlobo lwesifutho samanzi, njll.), igesi, umusi, inzalo exutshwe ngamanzi.

Ngokuhamba kwesitsha phakathi nenqubo yokuvala inzalo:
Okokuvala inzalo okumile nokujikelezayo.


Isikhathi sokuthumela: Jul-30-2020