Yayin da OMS ke yaɗuwa, ana iya yada sanann kulle-kulle sama da 200 ta abinci. Haɗarin haɗari a lokutan haɗin gwiwar duniya da karuwar fitarwa da kuma ƙalubalen gaske don ƙididdigewa, bayan ƙarni na kiyayewa na gargajiya (shan taba, gishiri, warkewa, da dai sauransu) da kuma ci gaban da ya kasance, a cikin 1864, gano pasteurization .
Yanzu ya wuce don an aiwatar da ranar ƙididdigewa, kamar yadda yanayin aikace-aikacen bugun jini na ultraviolet, encapsulation, ionizing radiation, duban dan tayi, da dai sauransu. Kuma amfani da plasma mai sanyi, kai tsaye akan samfurin, ko ta hanyar 'ruwa mai kunna plasma'.
A wannan lokacin rani, gudummawar da ta fi fice ta yi daidai da aikace-aikacen manyan matsi, kamar yadda Daniel Martínez Maqueda, mai binciken likita a Kimiyyar Abinci da Fasaha a Imidra, Cibiyar Innovation na Gastronomic na Al'ummar Madrid, yayi sharhi: shekaru goma, kimiyyar bargaciyar wadatar abinci ta zama tushen sabbin jiyya mara zafi na adanawa (tare da iyawa mai ban mamaki don adana abubuwan ji da sinadirai na samfuran).
Dabaru irin su aikace-aikace na high hydrostatic matsa lamba, sakawa a iska mai guba, duban dan tayi ko high tsanani lantarki bugun jini ya kamata a haskaka ".
CNT yana ɗaya daga cikin cibiyoyin nazarin matsa lamba
Kamar yadda Silvia García de la Torre, shugabar R&D Business Development a CNT, ta ce: “Wadannan fasahohin na iya taimakawa wajen inganta sassa daban-daban na sarkar abinci, kamar sarrafa sharar abinci. Tun daga noma da kiwon dabbobi zuwa cin abinci, zuwa yawan sharar da aka samu daga samfurin da bai dace ba da/ko kuma halayensa sun canza saboda tasirin kwayoyin halitta masu haifar da cututtuka ko kuma suna daɗaɗa ingancinsu (ruɓe, bad) wari , ban mamaki dandano, da dai sauransu). Kwararren ya yi nuni da cewa "an kiyasta cewa ana samar da kusan tan miliyan 88 na sharar abinci a kowace shekara a cikin EU, asarar tattalin arzikin Euro miliyan 143.000 a cikin sarkar samar da kayayyaki ... wanda za a iya rage shi tare da isasshen tanadi."
Da farko dai, tsaro
Wannan aikin shine don ba da garantin aminci ba tare da lalata inganci ba da haɓaka rayuwar shiryayye, galibi, a halin yanzu, akan ƙarancin abinci mai ɗanɗano, ɗan ɗanɗano, 'opaque', kamar yadda masu binciken ke kiran su. Kuma tare da gagarumin ci gaba a kan marufi, kamar yadda nuna ta hanyar Ainia fasaha cibiyar: "Active marufi da antimicrobials da bacteriophages inganta shiryayye rayuwa na nama kayayyakin, a kiwo ƙasa ga ci gaban microorganisms, musamman a kan ta surface, kamar yadda kwayoyin cuta, yeasts da kuma molds da za su iya zama pathogenic."
Magani, a wannan yanayin, ya ƙunshi haɗin haɗi da ƙari ga kunshin da kanta), nau'ikan daban-daban: ions daban-daban: ions na aiki ko maganin rigakafi, da wasu na asali na asali kamar kayan mai, kayan tsiro ko wasu kayan yaji”.
Ethyl Lauroyl Arginate (LAE), alal misali, ɗaya ne daga cikin abubuwan da aka haɗa tauraro, kwayar halitta mai iya yin ruwa ta hanyar hanyoyin rayuwa na gama gari waɗanda ke haɓaka aminci a cikin sarkar abinci. Kuma haka abin yake da wani kadarori da aka gwada a Ainia, salmonella bacteriophage, wani don yaƙi da haɗarin lafiya, kamar yadda yake a cikin bincike kan ainihin abin da ke cikin marufi, don rage tasirin haske da iskar oxygen.
Nasara
A cikin wannan yanayin babban matsin lamba na hydrostatic, irin su Martínez Maqueda, “kayayyaki irin su juices, smoothies ko gazpachos, sanyin kasuwa ba tare da pasteurizing ba, tare da kaddarorin organoleptic da ƙimar sinadirai waɗanda ba a iya bambanta su da sabo. Aikace-aikacen sa ga kayan naman da aka sarrafa wani nau'i ne na haɓakar haɓakawa, samun mafi girman amincin ƙwayoyin cuta tare da ƙarin tsari mai mutuntawa".
Wannan fasaha, kamar yadda Carole Tonello, Daraktan Ci gaban Kasuwanci a Hiperbaric, ya nuna, an ƙirƙira shi ne shekaru 30 da suka wuce a Japan (a gaskiya, Tonello ya rubuta takardun digirinsa na digiri a kan wannan ci gaba mai girma), amma yanzu ana inganta aikace-aikacen agri-abinci. A gaskiya ma, Hiperbaric ya kafa kansa a matsayin bayanin kasa da kasa (yana amfani da 95% na wannan fasaha don maganin abinci), tare da ƙididdigar girma na 75% a cikin shekaru biyar masu zuwa. Samfurin kasuwanci wanda, kamar yadda kamfani na Burgos ya bayyana, "yana amsawa ga mahimman abubuwan mabukaci guda biyar waɗanda ke buƙatar samfuran 'shirye-shiryen ci', mafi kyawun kiyayewa da ɗorewa, mafi dorewa da aminci".
A cewar kididdigar Hiperbaric, masana'antun da ke amfani da matsa lamba a Spain sune, sama da duka, ruwan 'ya'yan itace da abin sha (25%), kayan avocado, 'ya'yan itatuwa da kayan marmari (25%), nama (19%), ban da, da sauransu. , Kifi da Shellfish (8%), shirya jita-jita (6%) da kayayyakin kiwo, abinci jarirai da dabbobi (3%). Tonello ya ba da haske game da yadda "muna amfani da damar yin matsin lamba da farko a kan ruwa, ba a kan akwati tare da ruwa ba, kuma a cikin adadi mai yawa", "Kisa" ga ƙwayoyin cuta maras so ba tare da buƙatar yin amfani da zafi ba kuma tare da tabbacin dandano, launi. da tsaro.
Fasahar da ke da kwarin gwiwar ayyukan Turai irin su Bevstream da kuma fuskantar kalubale na ci gaba don daidaita farashi zuwa hanyoyin gargajiya, kamar yadda Tonello ya nuna: "Kudirin kuɗi za su daidaita, amma, a kowane hali, muna magana ne game da wani abu mai mahimmanci. , da lafiya, tun lokacin da aka kawar da haɗari da kuma amfani da additives ba lallai ba ne. Kuma ba kawai ga mutane ba, har ma ga dabbobin gida, waɗanda ke cinye babban ɓangare na abincin su ta hanyar ultra-processed, dried, kunshe-kunshe kayayyakin.
