Ama-concentrate ejusi lama-apula namapheya ayizithako ezibalulekile zezithelo eziningi kubakhiqizi beziphuzo zomhlaba wonke, i-bakery, kanye nobisi. Iningi lezimpahla zakwamanye amazwe lithembele ezitsheni eziqandisiwe ezingamafidi angu-20 (reefer) ohambweni olunqamula olwandle lwezinsuku ezingu-20-45. Inkinga evamile kubangenisi ukuthi ama-concentrate acacile, aphuzi egolide avame ukuba nsundu noma abe nsundu lapho efika—ngisho noma ethunyelwa ngaphansi kwamazinga okushisa aphansi ahlala njalo. Ukuqina kombala, okulinganiswe ngamanani e-CIELAB L*, a*, b*, kuyindinganiso yekhwalithi ebalulekile kubakhiqizi. Lesi sihloko sichaza izimbangela zamakhemikhali zokuba nsundu, izici eziyingozi eziqondene ne-reefer, kanye nezixazululo eziqinisekisiwe zokugcina umbala ngesikhathi sokuthuthwa kwamanye amazwe.
Imbangela eyinhloko yokushintsha kombala ngesikhathi sokuthunyelwa kwe-reefer ukunsundu okungena-enzyme, njengoba i-polyphenol oxidase (PPO) isivele ingasebenzi ngokuhlanza izinga lokushisa eliphezulu. Ukusabela kwamakhemikhali okuthathu okubalulekile kubangela ukufiphala:
- Impendulo kaMaillard: Imbangela eyinhloko. Ama-concentrates e-apula nama-pear aqukethe amazinga aphezulu okunciphisa ushukela (i-glucose, i-fructose) kanye nama-amino acid amahhala. Ngisho noma ku-0–4°C, lawa ma-compounds aphenduka kancane kancane ngemva kwamasonto ukuze akhe ama-melanoidin amnyama, anciphise ukukhanya (inani le-L*) futhi aphakamise inkomba ye-browning ye-A420. Ama-concentrates e-pear aba nsundu ngo-30–50% ngokushesha ngenxa yokuqukethwe okuphezulu kwe-amino nitrogen.
- Ukushiswa kwe-Polyphenol: Ukulandelela i-oxygen esele ezindaweni ze-aseptic drum kubangela ukushiswa kwe-polyphenols yemvelo kancane (i-chlorogenic acid, i-catechin), okwakha ama-polymers ansundu e-quinone. Ama-ion ensimbi (insimbi, ithusi) avela emaphaketheni noma emishinini asheshisa kakhulu lokhu kusabela.
- Ukuwohloka kwe-Ascorbic Acid: I-Vitamin C yemvelo iyawohloka kancane kancane lapho igcinwa ebanda, inciphisa ukuvikelwa kwe-antioxidant futhi ibangele ukunsundu kwesibili.
Ukuthunyelwa kwezitsha ze-Reefer kudala izimo ezihlukile ezisheshisa ukulahleka kombala kakhulu ngale kwendawo yokugcina ebandayo engashintshi:
- Ukushintshashintsha Kwezinga Lokushisa: Ukuphathwa kwe-port, ukushintsha kwamandla, kanye nokushintsha kwezinga lokushisa lolwandle kubangela ukushintshashintsha kwe-±2–3°C. Amazinga okunsundu akhuphuka ngo-32% ngaphansi kokupholisa okungazinzile, kanti amazinga okushisa angaphezu kuka-7.2°C (45°F) abangela ukufiphala okusheshayo ezinsukwini ezingu-20 kuphela.
- Izikhathi Ezinde Zokuhamba: Uhambo lwezinsuku ezingu-25-40 lukhulisa ukuba nsundu okungaxhomekeki esikhathini. Inkomba yokuba nsundu kwe-pear concentrate ikhuphuka ngamayunithi angaphezu kuka-0.3 ngemva kwezinsuku ezingu-30 ku-4°C.
- Ukuvezwa Kokukhanya: Ukuhlolwa kwentela kuveza ukugxila ku-UV nokukhanya okubonakalayo, kwehlisa umbala kanye nokwehla kwamanani e-L*.
- Ukuvuza Okuhlobene Nokudlidliza: Ukuxokozela kolwandle kubangela ukuvuza okuncane ezivalweni zesikhwama ezingasetshenzisi uketshezi, okuvumela ukungena komoya-mpilo kanye nobumnyama bendawo.
Ukuzinza kombala kuyahlukahluka kakhulu phakathi kokugxila kwama-apula namapheya:
| Inkomba | Sula i-Apple Concentrate | Ijusi Elihlanganisiwe Lepheya |
|---|---|---|
| Umbala Oyisisekelo | Utshani obuphuzi obukhanyayo | Igolide elimhlophe kancane |
| Isivinini Sokunsundu | Okumaphakathi | Ngokushesha ngo-30–50% |
| Umphumela we-Reefer wezinsuku ezingu-30 | Umbala omncane ophuzi | Ukushintsha okusobala okuphuzi-nsundu |
Njengomthengisi wezimpahla waseShayina ochwepheshe, sisebenzisa uhlelo lokulawula olusebenza ngokugcwele ukuze kuqiniswe umbala wokuthunyelwa kwe-reefer engamamitha angu-20:
- Ukukhethwa Kwezinto Eziluhlaza: Sikhetha izinhlobo zezithelo ezine-polyphenol ephansi, ezine-amino acid ephansi bese senqaba imikhiqizo engavuthiwe kahle/engavuthiwe ngokweqile ukuze sinciphise izandulela ezinsundu.
- Ukugxila kwe-Vacuum Ephansi: Ukusebenzisa ukuhwamuka ngaphansi kuka-60°C (esikhundleni sezindlela zendabuko zokushisa okuphezulu) kunciphisa ukusabela kokuqala kwe-Maillard futhi kulondoloza umbala wokukhanya wemvelo.
- Ukupakishwa Okungasasebenzi Okugcwele I-nitrogen: Ama-drum agcwele ngokuphelele ukuze kususwe isikhala sekhanda, kanti i-oxygen esele isuswa yi-nitrogen yezinga lokudla (O₂ ≤0.5%). Ama-drum ensimbi engagqwali yezinga lokudla avimbela ukungcoliswa kwama-ion ensimbi.
- Izindinganiso Eziqinile Zokuthutha zeReefer: Siyala izinga lokushisa lokuthumela elingaguquki elingu-0–2°C (elingekho ngaphezu kuka-5°C), sinciphise ukuvuleka kweminyango yesitsha ngesikhathi sokuhlolwa kwentela, futhi sigweme ukuchayeka elangeni ohlangothini lwechweba.
- Ukwakheka Kwemvelo Kokulwa No ...
Imibuzo Evame Ukubuzwa Yabathengi Bomhlaba Wonke
- Ingabe ukugxila okumnyama akuphephile? Ukunsunduza okuncane kuwukushintsha okubonakalayo nje okungenazo izingozi zokuphepha; ukunambitheka kuhlala kuzinzile ngenothi elincane lamagilebhisi. Ukunsunduza okukhulu okumnyama kuvela ekupakishweni okonakele noma amazinga okushisa aphezulu, okuvimbela ukulawula kwethu.
- Ingabe ama-reefers aqandisiwe (-18°C) angayeka ukuba nsundu? Ngenkathi ukubanda kuvimbela ukuba nsundu, konakalisa isakhiwo se-colloidal sama-concentrate acacile, okubangela ukufiphala okuhlala njalo kanye nenhlabathi. Sincoma kuphela ukuthunyelwa okuqandisiwe kwama-apple concentrate anamafu.
- Umbala ugcinwa isikhathi esingakanani? Ngokupakishwa kwethu kwe-nitrogen, ukugxila kwe-apula okucacile kuhlala kuzinzile izinsuku ezingama-35, kanye nokugxila kwe-pear izinsuku ezingama-28 ezitsheni ze-reef ezi-0–2°C.
Ekuphetheni, ukunsunduza kokugxila kwejusi lama-apula nelepheya ngesikhathi sokuthunyelwa kwe-reefer kubangelwa ukusabela okungekhona okwe-enzyme futhi kubi kakhulu ngokushintshashintsha kwezinga lokushisa, ukuhamba isikhathi eside, ukukhanya, nomoya-mpilo. Izixazululo zethu ezihlanganisiwe—kusukela ekukhetheni izinto zokusetshenziswa kuya ekuphathweni kwe-reefer okwenziwe ngcono—zinciphisa ukushintsha kombala ngempumelelo futhi ziqinisekisa ikhwalithi yombala ehambisanayo lapho zifika. Ukuze uthole ukugxila okuzinzile, okuqinisekiswe umbala kanye nezilinganiso zokuthunyelwa kwe-reefer ezingama-20ft, xhumana nethimba lethu lokuthengisa ukuze uthole imininingwane ephelele kanye nemibiko yelabhorethri.
Imiphumela yokugcina ekamelweni lokushisa (-10~38 °C)
Imiphumela Yesitoreji Esizungezile
表格
| Izinyanga Eziqongelelayo | Inani lombala (430nm) | Ukudlulisa ukukhanya (625nm) | Ukuvuvukala | I-HMF(mg/kg) | I-lactic acid (mg/kg) |
|---|---|---|---|---|---|
| Inyanga engu-0 | 81.2 | 99.2 | 0.162 | 0.84 | 383.41 |
| uDisemba | 75.8 | 99.2 | 0.165 | 0.84 | 383.71 |
| 27 enyangeni | 65.8 | 99.3 | 0.165 | 0.86 | 384.89 |
Okutholakele Okubalulekile
- Ukwehla okukhulu kwenani lombala
Kusukela ku-81.2 kuya ku-65.8 ezinyangeni ezingu-27, izinga lokubola lingu-18.97, kanti inyanga yama-27 isisondele enanini elibalulekile elingu-≥ 65.
- Izinguquko ezisobala zezinzwa
Kusukela kophuzi olugolide kuya kophuzi onsundu ngenyanga yesi-9, bese kuba obomvu onsundu ngenyanga yama-27.
- Ukuqina kokudlulisa ukukhanya/ukungcoliswa kwamanzi
Ukuhanjiswa kokukhanya 99.2-99.4%, ukudumba 0.162-165, akuthinteki yizimo zokugcina
- Ama-microorganisms afanelekile kulo lonke inqubo.
Zonke izinkomba zamagciwane zingu-0 noma azitholakalanga, futhi ukuphepha kuhle.
- I-HMF ikhuphuka kancane
Kusukela ku-0.84 kuya ku-0.86 mg/kg, ushintsho oluncane, ngaphansi kakhulu komkhawulo ongu-≤ 20
Isikhathi sokuthunyelwe: Julayi-09-2026
