Layin Haɓaka Kayan lambu
Layin Haɓaka Kayan lambu
Layin Haɓaka Kayan lambu
Gajarta kayan lambu wani nau'in kitse ne wanda aka yi shi daga mai kayan lambu ta hanyar matakai kamar hydrogenation, hadewa, da crystallization. An yi amfani da shi sosai wajen yin burodi, soya, da sarrafa abinci saboda tsayin daka da laushin sa. Layin samar da kayan lambu ya ƙunshi matakai da yawa don tabbatar da inganci, daidaito, da amincin abinci.
1. Babban Tsarin Gajerun Kayan lambu
(1) Shirye-shiryen Man Fetur & Haɗewa
- Man kayan lambu da aka tace:Mai tushe (waken soya, dabino, auduga, ko canola) ana tace su don cire datti.
- Hadawa:Ana gauraye mai daban-daban don cimma nau'in da ake so, wurin narkewa, da kwanciyar hankali.
(2) Hydrogenation (Na zaɓi)
- Ana iya amfani da wani ɓangare na hydrogenation don ƙara kwanciyar hankali da ingantaccen abun ciki mai ƙima (ko da yake yawancin masana'antun yanzu suna amfani da hanyoyin da ba na ruwa ba saboda damuwa mai yawa).
- Mai kara kuzari & Gas na hydrogen:Ana kula da mai da sinadarin nickel da iskar hydrogen a ƙarƙashin yanayin zafi da matsa lamba.
(3) Emulsification & Additives Mixing
- Emulsifiers (misali, lecithin, mono- da diglycerides) ana ƙara su don haɓaka rubutu.
- Ana iya haɗa abubuwan kiyayewa, antioxidants (misali, TBHQ, BHA), da abubuwan ɗanɗano.
(4) Cooling & Crystallization (Mai zafi)
- Ganuwar mai yana da sauri sanyaya a cikin waniscraped surface heat exchanger (SSHE)don samar da barga mai lu'ulu'u.
- Jirgin ruwa Crystallization:Ana gudanar da samfurin a ƙarƙashin yanayin sarrafawa don haɓaka daidaitattun daidaito.
(5) Marufi
- Gajarta an cika tabututun filastik, bokiti, ko manyan kwantena na masana'antu.
- Za a iya amfani da zubar da Nitrogen don tsawaita rayuwar rayuwa.
2. Maɓalli na Kayan Aiki a Layin Samar da Gajerun Kayan lambu
| Kayan aiki | Aiki |
| Tankunan ajiyar Mai | Ajiye mai mai kayan lambu mai ladabi. |
| Tsarin Haɗawa | Mix daban-daban mai zuwa rabon da ake so. |
| Hydrogenation Reactor | Yana canza mai mai ruwa zuwa kitse masu ƙarfi (idan an buƙata). |
| Mai Haɗaɗɗen Shear | Ya haɗa emulsifiers da ƙari iri ɗaya. |
| Canjin Zafin Sama (SSHE) | Saurin sanyaya & crystallization. |
| Crystallization Tankuna | Yana ba da damar samuwar kitse mai kyau. |
| Tsarin famfo & Bututu | Canja wurin samfur tsakanin matakai. |
| Injin Marufi | Cikawa da rufe kwantena (babu, ganguna, ko jakunkuna masu yawa). |
3. Nau'in Gajerewar Kayan lambu
- Gajarta Duk-Manufa- Don yin burodi, soya, da dafa abinci gabaɗaya.
- Ƙarfafa Ƙarfafawa- Don soya mai zurfi da samfuran rayuwa mai tsayi.
- Gajarta mara-Hydrogenated- Mara-mai-mai, ta amfani da sha'awa ko ragi.
- Emulsified Shortening- Ya ƙunshi ƙarin emulsifiers don kek da icing.
4. Quality Control & Standards
- Matsayin Narkewa & Ƙarfin Fat (SFI)– Yana tabbatar da ingantaccen rubutu.
- Darajar Peroxide (PV)- Yana auna matakan oxidation.
- Abun ciki na Fatty Acid (FFA) Kyauta– Yana nuna ingancin mai.
- Kariyar Kwayoyin Halitta- Yana tabbatar da bin ka'idodin amincin abinci (FDA, EU, da sauransu).
5. Aikace-aikace
- Kayan Bakery(cake, kukis, irin kek)
- Matsakaicin Soya(abinci, abinci mai sauri)
- Kayan kayan zaki(cocolate coatings, fillings)
- Madadin Kiwo(masu kiwo masu kiwo)
Kammalawa
Layin samar da kayan lambu yana buƙatar madaidaicin iko akan haɗawa, crystallization, da marufi don tabbatar da samfur mai inganci. Layukan zamani suna mai da hankali kanmara-hydrogenated, trans-fat-freemafita yayin kiyaye ayyuka don aikace-aikacen abinci daban-daban.
Gudanarwar Yanar Gizo
