Laina Hana Waiwai Kiwi

Nā lako a me nā kaʻina hana no ka laina hana wai wai kiwi

Ke koho ʻana i nā huaʻai → Peeling → Pulping → Enzyme Inactivation → Mixing → Homogenization & Degassing → Hoʻopiha → Sterilization → Hoʻomaʻamaʻa → Huahana Hoʻopau.

1. Ke koho ʻana i nā hua: Hiki iā ʻoe ke oo i ka hua āu i ʻohi ai ma ka waiho ʻana i loko o ka ethylene a i ʻole ka hoʻopaʻa ʻana iā ia no nā lā ʻelima. E koho i nā kiwi maʻamau i palupalu iki e like me ka mea nui. Ke holoi ʻoe i ka huaʻai, e hoʻomaʻemaʻe i ka hoʻopau ʻana i nā fuzz a pau, ʻoi aku ma luna a me ka calyx.

2. Peeling: He nui ka hulu o ka hua Kiwi ma waho, no laila pono ʻoe e ʻili iā ia ma mua o ka ʻai ʻana e mālama i ka fuzz mai ka hōʻino ʻana i ka maikaʻi. Hiki iā ʻoe ke ʻili i nā ʻano like ʻole, e like me nā kemika, nā mīkini, a i ʻole kou mau lima. No ka hana ʻoihana, ʻo ka ʻili alkali ke ala maikaʻi loa e hele ai. ʻO kahi solution 5% sodium hydroxide, 0.48% lauric acid, a me 0.8% potassium pyrophosphate ma 95°C no kahi o 3 mau minuke he ala maʻamau ia e loaʻa ai nā hopena peeling maikaʻi loa.

3. Pulping: Hana ʻia kahi mīkini pulping ʻekolu-pae i ka pulping. Hiki iā ia ke wehe i nā hua a me ka ʻili. Pono ka nui mesh o ka mīkini pulping i ʻole e hui pū ʻia nā hua me ka pulp.

4. Hoʻomaʻamaʻa Wela e pepehi i nā Enzymes: Hoʻomaʻamaʻa ʻia ka hui ʻana i 90 ° C no 5 mau minuke me ka hoʻohana ʻana i kahi mea hoʻololi wela pā. He ala maikaʻi kēia e mālama ai i ka ʻono a me ke kala o ka wai.

5. Ka hui ʻana: Hoʻohui ʻia nā mea ʻono ʻē aʻe i ka wai kiwi i hoʻopau ʻia e ka enzyme e loaʻa ai ka ʻono kūpono.

6. Homogenization a me Degassing: Hoʻohui ka mīkini hoʻoheheʻe ʻana i nā ʻāpana ʻelua ma kahi kaomi o 20 MPa a me kahi mahana o 40 ° C. Ma hope o kēlā, hoʻopau ʻia ia ma kahi ʻūhā o 93.3 KPa. Hoʻopau ʻia ka wai inu wai, ʻo ia hoʻi, ʻaʻole liʻiliʻi ka ea i loko a ʻaʻole ʻeleʻele nā ​​mea ʻono.

7. Hoʻopiha, Sterilization, a me ka hoʻoluʻu: Ma hope o ka degassing, e wela koke i ka hui ʻana ma luna o 96 ° C a hoʻomaka e hoʻopiha. Pono ka mahana hoʻopihapiha ma luna o 88 ° C. Ma hope o kēlā, e hoʻokomo i nā ʻōmole i luna i lalo i loko o ka ipu sterilization ma 100 ° C no 20 mau minuke e pepehi i nā germs. A laila, hoʻoluʻu iā lākou a hiki i 35 ° C me ka wikiwiki e ʻike i ka maikaʻi o ka mālama ʻana i ko lākou wela.

Nā lako a me nā kaʻina hana no ka laina hana wai wai kiwi

ʻO ka wai Kiwi → Sterilization → Concentration → Cooling → Filling → Sealing → Packaging → Hoʻopau Hua.

1.Sterilization: Ma hope o ka hoʻomaʻamaʻa ʻana i ka wai kiwi, aia nō paha nā microorganism i loko. Hoʻohana ʻia kahi mea hoʻololi wela wela e pepehi i nā germs ma 90°C no 30 kekona. He mea nui e hoʻomaʻemaʻe i ka wai ma mua o ka hoʻopili ʻana. Ke hoʻopili ʻia ka wai, hiki ke ʻeleʻele inā hoʻomaʻemaʻe ʻia ma hope. E ʻoi aku ka ʻono o ka wai.

2.Concentration: ʻEkolu mau ʻano kumu nui no kēia: ka hoʻopaʻa haʻahaʻa, ka hoʻokuʻu ʻana, a me ka hoʻohuli ʻana o ka osmosis. E koho i ke ala kūpono e pili ana i kāu mea e pono ai.

3.Filling: Hiki iāʻoe ke hoʻopiha i nā pahu i hanaʻia i ke aniani, ka plastic, a me nā mea'ē aʻe. No ka hoʻomaʻemaʻe ʻana a me ka maʻemaʻe, pono e hoʻomaʻemaʻe ʻia nā pahu ma mua o ka hoʻohana ʻana.

4.Finished Product: I ka hana ʻana i ka huahana, pono ʻoe e hoʻāʻo e mālama i ka wai kiwi concentrated mai ka hoʻopili ʻana me ka ea e like me ka hiki. ʻAʻole pono ka wai e hoʻopā i nā mea metala no ka mea hiki ke hoʻopōʻino i nā mea e like me ka Vitamin C.