Injiniyan abinci
 Injiniyan abinci | |
|---|---|
academic discipline (en)  da field of study (en) | |
 | |
| Bayanai | |
| Ƙaramin ɓangare na | Injinia. da technology |
| Muhimmin darasi |
physical education (en) |
| Gudanarwan |
food engineer (en) |
injiniya abinci wani fannin kimiyya ne, ilimi, da noma sana'a wanda ke fassara da kuma amfani da ka'idodin injiniya, kimiyya, da lissafi ga masana'antar abinci da ayyukan, gami da sarrafawa, samarwa, sarrafawa, adanawa, sarrafawar, sarrafawa da rarraba kayayyakin abinci.[1] Idan aka ba da dogaro da kimiyyar abinci da kuma fannoni na inji masu yawa kamar su lantarki, injiniya, farar hula, sinadarai, masana'antu da aikin gona, ana ɗaukar aikin injiniya na abinci a matsayin yanki mai yawa da ƙanƙanta.[2]
Saboda rikitarwa yanayin kayan abinci, injiniyan abinci ya haɗa da nazarin takamaiman ra'ayoyin sunadarai da na jiki kamar su ilmin sunadarai, ilmin microbiology, ilmin sunadancin abinci, thermodynamics, Abubuwan sufuri, rheology, da canja wurin zafi.[3] Injiniyoyin abinci suna amfani da wannan ilimin ga ƙirar tsada, samarwa, da kasuwanci na ɗorewa, aminci, mai gina jiki, lafiya, mai daɗi, mai araha da inganci da abinci, da kuma ci gaban tsarin abinci, injuna, da kayan aiki.[4]
Tarihi
[gyara sashe | gyara masomin]Kodayake aikin injiniya na abinci wani yanki ne na kwanan nan kuma mai tasowa, ya dogara ne akan ra'ayoyi da ayyukan da aka kafa tun da daɗewa. Al'adun gargajiya na aikin injiniya na abinci shine adanawa, wanda ya haɗa da daidaitawa da kuma lalata abinci, hana lalacewa, da adana abubuwan gina jiki a cikin abinci na dogon lokaci. Ƙarin takamaiman ayyukan gargajiya sun haɗa da rashin ruwa da maida hankali, kunshin kariya, gwangwani da bushewa. Ci gaban fasahar abinci ya sami rinjaye sosai kuma ya bukaci yaƙe-yaƙe da tafiye-tafiye masu tsawo, gami da ayyukan sararin samaniya, inda abinci mai dorewa da abinci mai gina jiki ke da mahimmanci don rayuwa.[1] Sauran ayyukan tsohuwar sun haɗa da niƙa, adanawa, da kuma tsarin fermentation.[1] Kodayake ayyukan gargajiya da yawa sun kasance masu damuwa kuma sun zama tushen fasahar yau da sababbin abubuwa, mayar da hankali ga injiniyan abinci kwanan nan ya sauya zuwa ingancin abinci, aminci, ɗanɗano, lafiya da dorewa.[1][5]
Aikace-aikace da ayyuka
[gyara sashe | gyara masomin]Wadannan sune wasu aikace-aikace da ayyukan da aka yi amfani da su a cikin injiniyan abinci don samar da abinci mai aminci, lafiya, mai ɗanɗano, da kuma mai ɗorewa:
Rashin sanyi da daskarewa
[gyara sashe | gyara masomin]
Babban manufar sanyaya abinci da / ko daskarewa shine adana inganci da amincin kayan abinci. Rashin sanyi da daskarewa suna taimakawa wajen adana abinci mai lalacewa, da kuma kiyaye wasu abubuwan ingancin abinci kamar bayyanar gani, dandano, dandano da abubuwan gina jiki. Gishiri abinci yana jinkirta ci gaban ƙwayoyin cuta waɗanda zasu iya cutar da masu amfani.
Rashin ruwa
[gyara sashe | gyara masomin]Ana amfani da evaporation don ƙaddamarwa, ƙara abun ciki mai ƙarfi, canza launi, da rage abun ciki na ruwa na abinci da kayan ruwa.[6] Wannan tsari galibi ana ganinsa lokacin sarrafa madara, kayan starch, kofi, ruwan 'ya'yan itace, kayan lambu da kuma concentrates, kayan yaji, sauces, sukari, da man mai cin abinci. Hakanan ana amfani da evaporation a cikin hanyoyin bushewar abinci. Dalilin rashin ruwa shine don hana ci gaban ƙwayoyin cuta a cikin abinci, wanda kawai ke ginawa lokacin da akwai danshi. Ana iya amfani da wannan tsari ga kayan lambu, 'ya'yan itatuwa, nama, da kifi, misali.[5]
Kunshin
[gyara sashe | gyara masomin]Ana amfani da fasahar kunshin abinci don tsawaita rayuwar samfuran, don daidaita abinci (tsayawa dandano, bayyanar, da inganci), da kuma kula da abinci mai tsabta, kariya, da kuma jan hankalin mabukaci. Ana iya cimma wannan, alal misali, ta hanyar kunshe abinci a cikin gwangwani da kwalba. Saboda samar da abinci yana haifar da adadi mai yawa na sharar gida, kamfanoni da yawa suna canzawa zuwa kayan kwalliya masu kyau don adana muhalli da kuma jawo hankalin masu amfani da muhalli. Wasu nau'ikan kunshin da ke da kyau ga muhalli sun haɗa da filastik da aka yi daga masara ko dankali, filastik mai sarrafawa da kayan takarda waɗanda ke rushewa, da abubuwan da aka sake amfani da su. Kodayake sauyawa zuwa kunshin muhalli yana da tasiri mai kyau a kan muhalli, kamfanoni da yawa suna samun wasu fa'idodi kamar rage kayan kunshin da suka wuce gona da iri, taimakawa wajen jawo hankalin da riƙe abokan ciniki, da kuma nuna cewa kamfanoni suna kula da muhalli.[7]
Makamashi don sarrafa abinci
[gyara sashe | gyara masomin]Don kara dorewar sarrafa abinci akwai buƙatar ingancin makamashi da dawo da zafi. Canjin tsarin abinci mai amfani da makamashi na al'ada tare da sabbin fasahohi kamar zagaye na thermodynamic da hanyoyin dumama marasa zafi suna samar da wani damar rage amfani da makami, rage farashin samarwa, da inganta dorewa a cikin samar da abinci.[8]
Canjin zafi a cikin sarrafa abinci
[gyara sashe | gyara masomin]Canjin zafi yana da mahimmanci a cikin sarrafa kusan kowane kayan abinci na kasuwanci kuma yana da mahimmanci don adana tsabta, abinci mai gina jiki da kuma halayen abinci. Hanyoyin canja wurin zafi sun haɗa da induction, convection, da radiation. Ana amfani da waɗannan hanyoyin don ƙirƙirar bambance-bambance a cikin kayan abinci na jiki yayin daskarewa, yin burodi, ko samfuran soya mai zurfi, da kuma lokacin amfani da zafin ohmic ko radiation na infrared ga abinci. Wadannan kayan aikin suna bawa injiniyoyin abinci damar kirkirowa a cikin kirkirar da sauya kayan abinci.[ana buƙatar hujja][ana buƙatar hujja]
Tsarin Gudanar da Tsaro na Abinci (FSMS)
[gyara sashe | gyara masomin]Tsarin Gudanar da Tsaro na Abinci (FSMS) shine "tsarin tsari don sarrafa haɗarin amincin abinci a cikin kasuwanci don tabbatar da cewa samfurin abinci yana da aminci don cinyewa. " [9] A wasu ƙasashe FSMS abin da ake buƙata ne na doka, wanda ke tilasta duk kasuwancin samar da abinci su yi amfani da kiyaye FSMS bisa ga ka'idodin Hazard Analysis Critical Control Point (HACCP). [9] HACCP tsarin gudanarwa ne wanda ke magance lafiyar abinci ta hanyar bincike da sarrafa haɗarin halittu, sunadarai, da na jiki a duk matakai na jerin samar da abinci. Matsayin ISO 22000 ya ƙayyade bukatun FSMS.[10]
Fasahar da ke tasowa
[gyara sashe | gyara masomin]Fasahar da ke biyowa, waɗanda ke ci gaba da bunkasa, sun ba da gudummawa ga sababbin abubuwa da ci gaban ayyukan injiniyan abinci:
Bugawa ta uku na abinci
[gyara sashe | gyara masomin]Bugawa mai girma uku (3D), wanda aka fi sani da masana'antu mai mahimmanci, shine tsari na amfani da fayilolin dijital don ƙirƙirar abubuwa masu girma uku. A cikin masana'antar abinci, ana amfani da bugawa ta 3D na abinci don sarrafa yadudduka na abinci ta amfani da kayan aikin kwamfuta. Tsarin bugawa na 3D yana da jinkiri, amma yana ingantawa a tsawon lokaci tare da burin rage farashi da lokutan sarrafawa. Wasu daga cikin abubuwan abinci masu cin nasara waɗanda aka buga ta hanyar fasahar 3D sune: cakulan, cuku, gurasar cake, turkey, pizza, celery, da sauransu. Wannan fasahar tana ci gaba da ingantawa, kuma tana da damar samar da abinci mai tsada, mai ingancin makamashi wanda ke haɗuwa da kwanciyar hankali, aminci da iri-iri.
Biosensors
[gyara sashe | gyara masomin]Ana iya amfani da masu binciken halittu don kula da inganci a cikin dakunan gwaje-gwaje da kuma matakai daban-daban na sarrafa abinci. Fasahar Biosensor wata hanya ce da manoma da masu sarrafa abinci suka saba da karuwar buƙatun abinci a duniya, yayin da suke kula da samar da abinci da ingancin su. Bugu da ƙari, tunda miliyoyin mutane suna fama da cututtukan da ke tattare da abinci da ƙwayoyin cuta ke haifar, biosensors suna zama muhimmiyar kayan aiki don tabbatar da amincin abinci. Suna taimakawa wajen bin diddigin da nazarin ingancin abinci a lokuta da yawa na jerin kayayyaki: a cikin sarrafa abinci, jigilar kaya da kasuwanci. Biosensors na iya taimakawa tare da gano kwayoyin halitta (GMOs), don taimakawa wajen tsara samfuran GMO. Tare da ci gaban fasahar, kamar nanotechnology, ana inganta inganci da amfani da biosensors akai-akai.
Pasteurization na madara ta hanyar microwave
[gyara sashe | gyara masomin]Lokacin da aka sarrafa yanayin ajiyar madara, madara tana da ɗanɗano mai kyau. Koyaya, dandano mai ɗanɗano matsala ce da ke shafar dandano da aminci na madara a hanyar da ba ta dace ba. Don hana ci gaban ƙwayoyin cuta masu cutarwa da kuma tsawaita rayuwar madara, an haɓaka hanyoyin pasteurization. An yi nazarin madara mai laushi kuma an haɓaka ta don hana oxidation idan aka kwatanta da hanyoyin madara na gargajiya, kuma an kammala cewa madara tana da inganci mafi kyau lokacin da take da madara mai lalacewa.
Ilimi da horo
[gyara sashe | gyara masomin]
A cikin shekarun 1950, injiniyan abinci ya fito ne a matsayin horo na ilimi, [1] lokacin da jami'o'in Amurka da yawa suka haɗa da kimiyyar abinci da fasahar abinci a cikin darussan su, kuma muhimman ayyuka a kan injiniyan abinci sun bayyana. A yau, cibiyoyin ilimi a duk faɗin duniya suna ba da digiri na farko, masters, da digiri na biyu a cikin injiniyan abinci. Koyaya, saboda halin musamman na injiniyan abinci, ana ba da horo sau da yawa a matsayin reshe na manyan shirye-shirye akan kimiyyar abinci, fasahar abinci, fasahohin halittu, ko aikin gona da injiniyan sinadarai.[11] A wasu lokuta, cibiyoyin suna ba da ilimin injiniyan abinci ta hanyar maida hankali, ƙwarewa, ko yara. 'Yan takarar injiniyan abinci suna karɓar horo na fannoni daban-daban a fannoni kamar lissafi, ilmin sunadarai, ilmin kimiyyar halittu, kimiyyar lissafi, ilimin microbiology, abinci mai gina jiki, da doka.
Injiniyan abinci har yanzu yana girma da haɓaka a matsayin filin karatu, kuma tsarin karatun ilimi yana ci gaba da canzawa. Shirye-shiryen injiniyan abinci na gaba suna fuskantar canji saboda kalubalen da ke faruwa a yanzu a masana'antar abinci, gami da tattalin arzikin abinci, tsaron abinci, ci gaban jama'a, tsaron abincin, canza halayyar cin abinci, duniya, canjin yanayi, farashin makamashi da canji a cikin darajar, farashin man fetur na burbushin halittu, da dorewa.[11] Don magance waɗannan ƙalubalen, waɗanda ke buƙatar ci gaban sabbin samfuran, ayyuka, da matakai, shirye-shiryen ilimi suna haɗa sababbin hanyoyin horo.[11] Misali, wasu jami'o'i suna karɓar dakunan gwaje-gwaje na kirkire-gwaje, shirye-shiryen bincike, da ayyukan tare da kamfanonin abinci da masana'antun kayan aiki.[11] Bugu da kari, gasa da gasa daga wasu fannonin kimiyya suna bayyana.[11]
Tare da karuwar bukatar abinci mai aminci, mai ɗorewa, da lafiya, da kuma hanyoyin da ke da kyau ga muhalli da marufi, akwai babbar kasuwar aiki ga ma'aikatan injiniyan abinci. Injiniyoyin abinci galibi suna aiki ne daga masana'antar abinci, ilimi, hukumomin gwamnati, cibiyoyin bincike, kamfanonin ba da shawara, kamfanonin magunguna, kamfanonin kiwon lafiya, da ayyukan kasuwanci.[1] Bayanan aiki sun haɗa da amma ba'a iyakance su ga injiniyan abinci ba, masanin microbiology na abinci, bioengineering / biotechnology, abinci mai gina jiki, traceability, amincin abinci da sarrafa inganci.[12]
Ƙalubalen
[gyara sashe | gyara masomin]Ci gaba da dorewa
[gyara sashe | gyara masomin]Injiniyan abinci yana da mummunar tasiri a kan muhalli kamar fitar da sharar gida mai yawa da gurɓataccen ruwa da iska, wanda dole ne injiniyoyin abinci su magance shi a cikin ci gaban samar da abinci da ayyukan sarrafawa na gaba. Masana kimiyya da injiniyoyi suna gwaji a hanyoyi daban-daban don ƙirƙirar ingantaccen matakai wanda ke rage gurɓataccen yanayi, amma dole ne a ci gaba da inganta waɗannan don cimma jerin samar da abinci mai ɗorewa. Dole ne injiniyoyin abinci su sake kimanta ayyukan yanzu da fasahohi don mayar da hankali kan kara yawan aiki da inganci yayin rage yawan amfani da ruwa da makamashi, da rage yawan sharar da aka samar.
Ƙaruwar yawan jama'a
[gyara sashe | gyara masomin]Kodayake samar da abinci yana fadada kowace shekara, an kuma sami karuwar yawan mutanen da ke fama da yunwa. Ana sa ran yawan mutanen duniya zai kai mutane biliyan 9-10 nan da shekara ta 2050 kuma matsalar rashin abinci mai gina jiki ta kasance fifiko. Don cimma tsaron abinci, ana buƙatar injiniyoyin abinci don magance karancin ƙasa da ruwa don samar da isasshen ci gaba da abinci ga mutanen da ba su da abinci.[5] Bugu da kari, samar da abinci ya dogara da ƙasa da samar da ruwa, waɗanda ke cikin damuwa yayin da yawan jama'a ke ƙaruwa. Akwai matsin lamba mai girma a kan albarkatun ƙasa wanda ke haifar da fadada yawan jama'a, wanda ke haifar le fadada gonakin amfanin gona; wannan yawanci ya haɗa da lalata gandun daji da amfani da ƙasar noma.[13] Injiniyoyin abinci suna fuskantar ƙalubalen neman hanyoyin da za su iya samarwa don daidaitawa da yawan jama'a masu yawa.
Lafiyar ɗan adam
[gyara sashe | gyara masomin]Injiniyoyin abinci dole ne su daidaita fasahar abinci da ayyukan zuwa yanayin masu amfani da kwanan nan zuwa ga amfani da abinci mai kyau da mai gina jiki. Don samar da abinci tare da waɗannan halaye, kuma don amfanin lafiyar ɗan adam, injiniyoyin abinci dole ne su yi aiki tare da masu sana'a a wasu fannoni kamar magani, ilmin sunadarai, da kuma amfani. Dole ne a bunkasa sabbin fasahohi da ayyuka don kara samar da abinci wanda ke da tasiri mai kyau ga lafiyar ɗan adam.
Dubi kuma
[gyara sashe | gyara masomin]
Manazarta
[gyara sashe | gyara masomin]- ↑ 1.0 1.1 1.2 1.3 1.4 1.5 "EOLSS eBook – Food Engineering". eolss.net. Retrieved 2020-11-01.
- ↑ Cite error: Invalid
<ref>tag; no text was provided for refs named:04 - ↑ "EOLSS eBook – Food Engineering". eolss.net. Retrieved 2020-11-01.
- ↑ Saguy, I. Sam; Roos, Yrjö H.; Cohen, Eli (2018-06-01). "Food engineering and food science and technology: Forward-looking journey to future new horizons". Innovative Food Science & Emerging Technologies (in Turanci). 47: 326–334. doi:10.1016/j.ifset.2018.03.001. ISSN 1466-8564. S2CID 102701480.
- ↑ 5.0 5.1 5.2 Cite error: Invalid
<ref>tag; no text was provided for refs named:33 - ↑ "Evaporation in food industry - Efficiency Finder". wiki.zero-emissions.at. Retrieved 2020-11-01.
- ↑ "Eco-friendly packaging in the food and beverage industry: Types & benefits". Plant Engineering (in Turanci). 2015-06-05. Archived from the original on 2020-10-29. Retrieved 2020-11-01.
- ↑ Wang, Lijun (2014-10-01). "Energy efficiency technologies for sustainable food processing". Energy Efficiency (in Turanci). 7 (5): 791–810. Bibcode:2014EnEff...7..791W. doi:10.1007/s12053-014-9256-8. ISSN 1570-6478. S2CID 255485007 Check
|s2cid=value (help). - ↑ 9.0 9.1 Admin, Bromley. "Food safety for businesses". www.bromley.gov.uk (in Turanci). Archived from the original on 2022-01-25. Retrieved 2020-11-01.
- ↑ "ISO 22000:2018". International Organization for Standardization. Retrieved 2021-06-05.
- ↑ 11.0 11.1 11.2 11.3 11.4 Roos, Yrjö H.; Fryer, Peter J.; Knorr, Dietrich; Schuchmann, Heike P.; Schroën, Karin; Schutyser, Maarten A. I.; Trystram, Gilles; Windhab, Erich J. (2015-06-03). "Food Engineering at Multiple Scales: Case Studies, Challenges and the Future—A European Perspective". Food Engineering Reviews. 8 (2): 91–115. doi:10.1007/s12393-015-9125-z. ISSN 1866-7910. S2CID 107933426.
- ↑ Saguy, I. Sam; Roos, Yrjö H.; Cohen, Eli (2018-06-01). "Food engineering and food science and technology: Forward-looking journey to future new horizons". Innovative Food Science & Emerging Technologies (in Turanci). 47: 326–334. doi:10.1016/j.ifset.2018.03.001. ISSN 1466-8564. S2CID 102701480.
- ↑ "Why Population Matters to Food Security | Toolkits". toolkits.knowledgesuccess.org. Retrieved 2020-11-02.