Hanyar sarrafa abinci
 Hanyar sarrafa abinci | |
|---|---|
academic discipline (en)  | |
 | |
| Bayanai | |
| Ƙaramin ɓangare na |
material process (en) da food production (en) |
| Bangare na | Tsarin abinci |
| Masana'anta |
food processing industry (en) |
| Kayan haɗi |
raw food (en) |
| Yana haddasa |
food waste (en) |
| Product or material produced (en) |
processed food (en) |
Gudanar da abinci shine sauya kayan aikin gona zuwa abinci, ko kuma wani nau'in abinci zuwa wasu siffofi. Gudanar da abinci yana ɗaukar nau'o'i da yawa, daga niƙa hatsi zuwa gari zuwa dafa abinci a gida da hanyoyin masana'antu masu rikitarwa da aka yi amfani da su wajen yin abinci mai sauƙi. Wasu hanyoyin sarrafa abinci suna taka muhimmiyar rawa wajen rage sharar abinci da inganta adana abinci, don haka rage Tasirin muhalli na noma da inganta Tsaro na abinci.
An bayyana matakan sarrafa abinci (FPL) bisa ga canje-canje na jiki da na sinadarai da ke faruwa yayin maganin abinci.[1] Ana buƙatar FPL a cikin rarraba abinci da aka sarrafa, kamar rarraba Nova, don rarraba abinci mai sarrafawa bisa ga FPL don dalilai daban-daban.
Gudanar da abinci na farko ya zama dole don yin yawancin abinci masu cinyewa yayin da sarrafa abinci na biyu ya juya sinadaran zuwa abinci da aka saba da shi, kamar burodi. Gudanar da abinci na uku yana haifar da abinci mai mahimmanci kuma an soki shi sosai don inganta yawan abinci mai gina jiki da kiba, wanda ke dauke da sukari da gishiri da yawa, ƙananan fiber, kuma in ba haka ba rashin lafiya game da bukatun abinci na mutane da dabbobi masu noma.
Gudanarwa daga gona zuwa cokali
[gyara sashe | gyara masomin]Gudanar da abinci na farko
[gyara sashe | gyara masomin]
Gudanar da abinci na farko ya juya kayan aikin gona, kamar ƙwayoyin alkama ko dabbobi, zuwa wani abu da za a iya cinyewa. Wannan rukuni ya haɗa da sinadaran da aka samar ta hanyar tsoffin matakai kamar bushewa, niƙa, winnowing da niƙa hatsi, shelling kwayoyi, da yanka dabbobi don nama. Har ila yau, ya haɗa da cire kasusuwa da yankan nama, daskarewa da shan sigari kifi da nama, cirewa da tace mai, shirya abinci, adana abinci ta hanyar irradiation na abinci, da ƙwai masu tsinkaye, da kuma homogenizing da pasteurizing madara.[2]
Matsalolin gurɓata da lalacewa a cikin sarrafa abinci na farko na iya haifar da babbar barazanar lafiyar jama'a, yayin da ake amfani da abincin da aka samu a ko'ina. Koyaya, nau'ikan sarrafawa da yawa suna ba da gudummawa ga inganta lafiyar abinci da tsawon rayuwar ajiya kafin cinyewar abinci. Gudanar da abinci na kasuwanci yana amfani da tsarin sarrafawa kamar nazarin haɗari da mahimman bayanai (HACCP) da yanayin gazawar da nazarin tasirin (FMEA) don rage haɗarin lahani.[2]
Gudanar da abinci na biyu shine tsarin yau da kullun na ƙirƙirar abinci daga sinadaran da ke shirye don amfani. Gurasar burodi, ba tare da la'akari da ko an yi ta a gida ba, a cikin ƙaramin gidan burodi, ko a cikin babban masana'anta, misali ne na sarrafa abinci na biyu. Gurasar kifi da yin ruwan inabi, giya, da sauran kayayyakin barasa sune al'adun gargajiya na sarrafa abinci na biyu. Sausages wani nau'i ne na yau da kullun na nama da aka sarrafa na biyu, wanda aka kafa ta hanyar raguwa (girkewa) na nama wanda ya riga ya Sauti aikin farko. Yawancin hanyoyin sarrafa abinci na biyu da aka sani ga bil'adama ana bayyana su a matsayin Hanyoyin dafa abinci.
Gudanar da abinci na uku
[gyara sashe | gyara masomin]Gudanar da abinci na uku shine samar da kasuwanci na abin da ake kira abinci mai sarrafawa. Yana rufe ci gaba da sarrafa sinadaran da yawa a cikin masana'antar abinci da aka kirkira , kamar su nau'in abinci mai sarrafawa na rarrabawar Nova.[3] Yawancin waɗannan abinci ne da aka shirya don cin ko abinci mai zafi da ba da abinci, kamar abinci mai daskarewa da abinci mai ɗumi.
Matsayin sarrafa abinci
[gyara sashe | gyara masomin]Food processing level (FPL) is a parameter used for grouping of food processing according to physical and (bio)chemical changes taking place in food materials during processing. Definition of the extent of processing benefits from the use of an ordinal level of measurement. Arbitrary grouping of processed food using nominal scales, such as extent of change, nature of change, raw material sources, ingredients used, place of processing, purpose of processing, traditional, novel and other type of treatments is often criticised.[4] Ranking of food processing at an ordinal scale at any stage from food production in agriculture to eating by consumer describes the extent of food processing using the order of the different levels of processing.
Rarrabawar abinci da aka sarrafa sau da yawa suna gano sarrafawa a matsayin ma'auni don rukuni na abinci da aka tsara.[4] Wasu rarraba abinci da aka sarrafa, kamar rarrabawar Nova, suna jaddada rawar da sarrafawa ke takawa a ci gaban kiba da cututtukan da ba sa yaduwa.[5] Sha'awar kiwon lafiya ta jama'a musamman a cikin rukunin Nova na Abinci mai sarrafawa, rukunin abinci mai sarrafa kansa sosai, wanda sau da yawa ke haifar da gardama kan ko sinadaran abinci mai sarrafa ko sarrafa abinci suna da alaƙa da mummunan sakamako na kiwon lafiya.[6][7]
Ayyukan raka'a da hanyoyin raka'a
[gyara sashe | gyara masomin]Gudanar da abinci yana haifar da canje-canje na jiki da (bio) a cikin kayan abinci da kansu ko sarrafawa ya haɗa da dafa abinci na gida, sabis na abinci ko masana'antar abinci. Gudanar da abinci yawanci ana rufe shi da aikin injiniya na abinci, aikin injiniya da kuma aikin injiniya. Bayani na matakai ya dogara da fahimtar abubuwan da ke faruwa a cikin ayyukan raka'a da kuma kinetics na halayen sunadarai (bio) a cikin matakai na raka'a waɗanda ke samar da tubalan gini na sarrafa abinci.
Ayyukan raka'a a cikin sarrafa abinci sune gine-ginen ayyukan da ke haifar da canje-canje na jiki a cikin kayan abinci. Ayyukan raka'a ana sarrafa su ta hanyar ka'idojin jiki na gaba ɗaya kuma sun haɗa da canja wurin zafi da canja wurin taro da ake buƙata a cikin ayyuka daban-daban, kamar hanyoyin rabuwa, gauraya da crystallization.
Hanyoyin raka'a a cikin sarrafa abinci sun ƙunshi ayyukan raka'a da matakai na biochemical da halayen sunadarai wanda ke haifar da canje-canje na sunadarai (bio) a cikin kayan abinci. A cikin aikin injiniya na sinadarai ana haɗa ayyukan raka'a da yawa tare da matakai na raka'a don cimma canje-canjen sinadarai da ake so.
Ayyukan raka'a da matakai na raka'a sune tushen tsarin sarrafa abinci. Sau da yawa ana buƙatar ayyukan raka'a da yawa don aiwatar da sarrafa abinci wanda aka tsara don haifar da canje-canje na jiki. Canje-canje na kwayoyin halitta da sunadarai yayin sarrafa abinci, kamar asarar bitamin C[8], na iya haɗawa da gyare-gyaren jiki da aka nufa, misali, yayin maganin zafi.
Akwai zargi da yawa da ke nuna cewa rarrabawar Nova tana nufin tsari da ƙari yayin da matakan sarrafawa dole ne su danganta da ayyukan raka'a da sarrafa abinci.[9] Ana ba da nau'ikan sarrafa abinci tare da matakai na al'ada a cikin Tebur 1.
Manazarta
[gyara sashe | gyara masomin]- ↑ Roos, YH (2025). "Food Processing Levels and Processed Food Intake Classification". Future Foods. doi:10.1016/j.fufo.2025.100751. ISSN 2666-8335.
- ↑ 2.0 2.1 Cite error: Invalid
<ref>tag; no text was provided for refs named:0 - ↑ Glicksman, M; Sand, RE (1971). "Fabricated foods". C R C Critical Reviews in Food Technology. 2 (1): 21–43. doi:10.1080/10408397109527115. ISSN 0007-9006.
- ↑ 4.0 4.1 Sadler, CR; Grassby, T; Hart, K; Raats, M; Sokolović, M; Timotijevic, L (2021). "Processed food classification: Conceptualisation and challenges". Trends in Food Science & Technology. 112: 149–162. doi:10.1016/j.tifs.2021.02.059. ISSN 0924-2244. Cite error: Invalid
<ref>tag; name ":12" defined multiple times with different content - ↑ "Ultra-processed foods — it's time for an improved definition". Nature (in Turanci). 645 (8079): 7. 2025. doi:10.1038/d41586-025-02750-0. ISSN 1476-4687. PMID 40903609 Check
|pmid=value (help). - ↑ Gibney, MJ (2019). "Ultra-Processed Foods: Definitions and Policy Issues". Current Developments in Nutrition (in English). 3 (2). doi:10.1093/cdn/nzy077. ISSN 2475-2991. PMC 6389637. PMID 30820487.CS1 maint: unrecognized language (link)
- ↑ Dicken, SJ; Jassil, FC; Brown, A; Kalis, M; Stanley, C; Ranson, C; Ruwona, T; Qamar, S; Buck, C; Mallik, R; Hamid, N; Bird, JM; Brown, A; Norton, B; Gandini Wheeler-Kingshott, CAM (2025). "Ultraprocessed or minimally processed diets following healthy dietary guidelines on weight and cardiometabolic health: a randomized, crossover trial". Nature Medicine (in Turanci): 1–12. doi:10.1038/s41591-025-03842-0. ISSN 1546-170X. PMID 40760353 Check
|pmid=value (help). - ↑ Capuano, E; Oliviero, T; van Boekel, MAJS (2018). "Modeling food matrix effects on chemical reactivity: Challenges and perspectives". Critical Reviews in Food Science and Nutrition. 58 (16): 2814–2828. doi:10.1080/10408398.2017.1342595. ISSN 1040-8398. PMID 28662371.
- ↑ Knorr, D; Watzke, H (2019). "Food Processing at a Crossroad". Frontiers in Nutrition (in English). 6. doi:10.3389/fnut.2019.00085. ISSN 2296-861X. PMC 6603079. PMID 31294027.CS1 maint: unrecognized language (link)