Binciken abinci

Binciken abinci ya haɗa da dubawa, kimantawa da rarraba abinci daban-daban game da inganci, sabo, daidaito na doka da darajar kasuwa.Saravacos, George D.; Maroulis, Zacharias B. (2011).Food Process Engineering Operations. CRC Press. pp. 198–199. Sivasankar, B. (2002). Food Processing and Preservation. PHI Learning Pvt. Ltd. pp. 175–177.  Sau da yawa ana yin gyare-gyaren abinci da hannu, inda ake kimanta abinci da rarraba shi. Hakanan ana amfani da injuna don daidaita abinci, kuma yana iya haɗawa da rarraba kayayyaki ta girman, siffar da inganci. Misali, ana iya amfani da injuna don cire abincin da aka lalata daga sabon samfurin.

 Ta hanyar nau'in abinci 

 Naman shanu 
Ma'aikatar Aikin Gona ta Amurka (USDA) ne ke yin darajar naman sa a Amurka. Parker, R.O. (2001).Introduction to Food Science.Cengage Learning. pp. 272–277.  Akwai maki takwas na ingancin naman sa, tare da Firayim Minista na Amurka shine mafi girman matsayi kuma Canner na Amurka shine Mafi ƙasƙanci. Gudanar da naman sa tsari ne mai rikitarwa.

 Biya 
A cikin ƙididdigar giya, ana amfani da harafin "X" a kan wasu giya, kuma a al'adance alama ce ta ƙarfin giya, tare da ƙarin Xs mafi ƙarfin. Wasu kafofin sun nuna cewa asalin alamar ya kasance a cikin wuraren giya na Masallatai na zamani.Beer: Health and Nutrition, Charles W. Bamforth, Blackwell Science Ltd 2004  p.34 Wani bayani mai yiwuwa yana ƙunshe a cikin wani littafi mai taken "The Art of Brewing" Landan aka buga a London a 1829. Ya ce: "Ayyukan da aka yi a kan giya da giya, waɗanda aka fara sanyawa a cikin 1643... a wani lokaci, don rarrabe tsakanin ƙaramin giya da mai ƙarfi, duk giya ko giya, ana siyarwa a ko sama da shillings goma a kowace ganga, an ɗauka suna da ƙarfi kuma, sabili da haka, an sanya su aiki mafi girma. Kwandon da ke ƙunshe da wannan giya mai ƙarfi an fara alama da X wanda ke nuna goma; sabili da nan ƙungiyoyin da ke yanzu kamar XX (X) da XXX (ƙasa X) a kan kwalliya da asusun X mai ƙarfi-mai ƙarfi-mai yawa). "[2]sabili da haka, an sanya shi aiki mafi girma. Kayan da ke dauke da wannan giya mai ƙarfi an fara alama da X wanda ke nuna goma; sabili da haka ƙungiyoyin da ke cikin XX (X biyu) da XXX (X mai ƙarfi) a kan kwalliya da asusun masu shayarwa masu ƙarfi. "

A tsakiyar karni na 19 a Ingila, amfani da "X" da sauran haruffa sun samo asali ne a cikin tsarin daidaitawa don ƙarfin giya. A yau, ana amfani da shi azaman Alamar kasuwanci ta masu shayarwa da yawa a Ingila, Commonwealth da Amurka.

Ƙididdigar ƙarancin Turai, sau da yawa ana taƙaita shi azaman EBU, sikelin ne don auna ƙarancin ƙarancin giya,  tare da ƙarancin dabi'u gabaɗaya "ƙananan ƙarancin" da ƙimar da ta fi girma "mafi ƙarancin". Sikeli da hanyar an bayyana su ta Yarjejeniyar Brewery ta Turai, kuma darajar lambobi ya kamata ta zama daidai da na sikelin Bitterness Units na Duniya (IBU), wanda aka bayyana a cikin hadin gwiwa tare da American Society of Brewing Chemists .  Koyaya, ainihin tsari na ƙayyade ƙimar EBU da IBU ya bambanta dan kadan, wanda zai iya haifar da ka'idar ƙaramin ƙimar EBu fiye da IBU.

Ƙididdigar Ƙananan Ƙananan Ƙasashen Duniya, ko kuma kawai sikelin IBU, yana ba da ma'auni na ƙishirwa na giya, wanda aka bayar da shi ta hanyar hops da aka yi amfani da shi yayin yin giya. Ana auna raka'a masu ƙishirwa ta hanyar amfani da spectrophotometer da cirewa.

 Butter 

 Madara ta kwakwa 
Akwai matakai da yawa na madarar kwakwa: daga kauri a 20-22% mai zuwa kauri a 5-7% mai.

 Kofi 
Masu shuka kofi, 'yan kasuwa, da masu shayarwa suna ba da gudummawa bisa ga girman, launi, da sauran halaye iri-iri. Ana sayar da kofi masu inganci a matsayin "kayan kofi na musamman" kuma suna samun farashi mafi girma a kasuwar duniya.

Bayan gasa, ƙaddamar da kofi ya haɗa da kimantawa na launin iri na kofi da aka gasa sannan kuma lakafta shi azaman haske, matsakaici haske, matsakaicin duhu, duhu, ko duhu sosai. Hanyar da ta fi dacewa don gano matakin gasa ta haɗa da auna hasken da aka nuna daga tsaba da aka gasa da aka haskaka tare da tushen haske a cikin bakan infrared na kusa. Wannan ma'aunin haske yana amfani da tsari da aka sani da spectroscopy don dawo da lambar da ke nuna matakin dangi na kofi da aka gasa ko ci gaban dandano.

 Kwai 
A Amurka, USDA ce ke yin grading kwai, kuma ya dogara ne akan ingancin ciki na kwai (duba Haugh unit) da kuma bayyanar da yanayin kwai. Kwayoyin kowane inganci na iya bambanta da nauyi (girma). Ana yin grading kwai ta hanyar candling, wanda ya haɗa da lura da ciki na kwai ta wurin sanya su a gaban haske mai haske.

 Kifi 
Za'a iya auna sabuntawar kifi ta amfani da sikelin sabuntawa na Torry, bisa ga kimantawa na ƙanshi, dandano, da kuma bayyanar kifi gaba ɗaya, wanda aka kara da ma'aunin lantarki. An fara haɓaka sikelin ne a 1953 a Cibiyar Bincike ta Torry na Cibiyar Nazarin Kimiyya ta Tsakiya a Burtaniya.

 Gwarg 
Gudanar da gum na Guar ya haɗa da bincike don launi, viscosity, danshi, granulation, abun ciki na furotin da ash mai narkewa.

 Zuma 
Ana yin darajar zuma a Amurka da son rai bisa ga ka'idodin USDA (USDA tana ba da dubawa da darajar "kamar yadda aka yi a kan layi (a cikin shuka) ko bincike mai yawa...a kan aikace-aikace, a kan biyan kuɗi-don sabis". Ana rarraba zuma bisa ga dalilai da yawa, gami da abun ciki na ruwa, dandano da ƙanshi, rashin lahani da haske. Ana kuma rarraba zuma ta launi kodayake ba wani abu ne a cikin sikelin grading ba. Matsakaicin ƙudan zuma na Amurka shine Grade A, Grade B, Grade C da Grade substandard.
A cikin Amurka, ƙaddamar da lobster ya haɗa da nuna lobsters a matsayin sabon harsashi, hard-shell ko tsohuwar harsashi. Sabon shell lobsters suna da takarda-taken shells da kuma mafi munin nama-shell rabo, amma nama yana da daɗi sosai. Koyaya, lobsters suna da matukar damuwa har ma da sufuri zuwa Boston kusan ya kashe su, yana sa kasuwa don sabbin lobsters na gida sosai ga garuruwan kamun kifi inda aka sauke su. Lobsters masu tsayi tare da harsashi mai tsayi, amma tare da nama mara daɗi, na iya tsira daga jigilar kaya zuwa Boston, New York har ma da Los Angeles, don haka suna da umarni mafi girma fiye da sabon lobsters. A halin yanzu, tsoffin lobsters, waɗanda ba su zubar ba tun lokacin da ya gabata kuma suna da ɗanɗano mai ƙyama, ana iya jigilar su a ko'ina cikin duniya kuma su zo da rai, suna mai da su mafi tsada. Ɗaya daga cikin jagororin kifi ya lura cewa abincin dare na lobster na dala takwas a gidan cin abinci da ke kallon tashar kamun kifi a Maine yana da daɗi koyaushe, yayin da "lobster na dala tamanin a cikin gidan cin abinci na Paris mai taurari uku zai iya zama game da gabatarwa kamar dandano".

 Maple syrup 
Bayan kokarin da Cibiyar Maple Syrup ta Duniya (IMSI) da kungiyoyi masu samar da syrup da yawa, Kanada da Amurka sun canza dokokinsu game da rarraba syrup don zama iri ɗaya. Ganin cewa a baya kowace jiha ko lardin tana da dokokinta game da rarraba syrup na maple, yanzu waɗannan dokoki suna bayyana tsarin daidaitawa. Wannan ya kasance aikin da ke ci gaba na shekaru da yawa, kuma mafi yawan kammala sabon tsarin grading an yi shi ne a cikin 2014. Hukumar Binciken Abinci ta Kanada ta sanar a cikin Canada Gazette a ranar 28 ga Yuni 2014 cewa za a yi gyare-gyare don sayar da syrup na maple don haɗawa da sabbin masu bayyanawa, bisa buƙatar IMSI.

Ya zuwa 31 ga Disamba 2014, Hukumar Binciken Abinci ta Kanada (CFIA)  kuma ya zuwa 2 ga Maris 2015, Ma'aikatar Aikin Gona ta Amurka (USDA) Ofishin Binciken Aikin Goma (AMS)  ta ba da ka'idojin da aka sake fasalin su kan rarraba syrup kamar haka:

 Matsayi A Golden Color da Mai Laushi Amber Launi da Rich Taste Dark Launi da Robust Taste Very Dark Launi
 Launi na Zinariya da ɗanɗano mai ɗanɗano
 Amber Launi da Kyau Mai Kyau
 Launi mai duhu da dandano mai ƙarfi
 Launi mai duhu da dandano mai ƙarfi
 Matsayi na sarrafawa
 Rashin daidaito

Muddin syrup na maple ba shi da ɗanɗano kuma yana da launi iri ɗaya kuma mai tsabta kuma ba shi da turbidity da sediment, ana iya lakafta shi a matsayin ɗaya daga cikin maki A. Idan yana nuna kowanne daga cikin waɗannan matsalolin, ba ya cika buƙatun Grade A kuma dole ne a lakafta shi azaman Processing Grade maple syrup kuma ba za a iya sayar da shi a cikin kwantena da suka fi lita 5. Idan syrup na maple bai cika bukatun Processing Grade maple syrup ba (ciki har da ɗanɗano na maple mai kyau), ana rarraba shi azaman Ƙananan. Ya zuwa watan Fabrairun 2015, an yarda da wannan tsarin kimantawa kuma ya zama doka ta yawancin jihohi da larduna masu samar da katako, ban da Ontario, Quebec, da Ohio. Vermont, a kokarin "farawa" da sabbin ka'idojin grading, sun karɓi sabon tsarin grading tun daga 1 ga Janairun 2014, bayan canje-canjen digiri sun wuce Majalisar Dattijai da Majalisar a cikin 2013. Maine ta zartar da lissafin da zai fara aiki da zaran Kanada da Amurka sun karɓi sabbin maki. Suna ba da izinin shekara guda. A New York, sabbin canje-canjen digiri sun zama doka a ranar 1 ga Janairun 2015, tare da lokacin alheri na shekara guda. New Hampshire ba ta buƙatar amincewar majalisa don haka sabbin dokokin digiri sun zama masu tasiri tun daga ranar 16 ga Disamba 2014, kuma ana buƙatar bin mai samarwa tun daga ranar 1 ga Janairun 2016.

Matsayi na zinariya da Amber yawanci suna da ɗanɗano mai ɗanɗano fiye da Dark da Very dark, waɗanda dukansu duhu ne kuma suna da ɗan'uwan maple mai ƙarfi. Ana amfani da nau'ikan syrup masu duhu da farko don dafa abinci da yin burodi, kodayake ana samar da wasu syrups masu duhu na musamman don amfani da tebur. Syrup da aka girbe a baya a cikin kakar yana samar da launi mai haske. Tare da sabon tsarin grading, rarrabawar syrup na maple ya dogara da ƙarshe akan watsawa na ciki a 560 nm wavelength ta hanyar samfurin 10 mm. Golden dole ne ya sami fiye da kashi 75 cikin dari na watsawa, Amber dole ne ya kasance da kashi 50.0 zuwa 74.9 cikin dari na aikawa, Dark dole ne ya zama 25.0 zuwa 49.9 cikin dari, kuma Very Dark duk wani samfurin ne kasa da kashi 25.0 cikin dari na nunawa.  

 Tsohon tsarin grading 


 Manazarta 

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