Binciken Tsarin Samar da Gelatin ta Hanyar Alkaline

Gelatin colloid ne da ake amfani da shi sosai a fannin abinci, magunguna, kwalliya, da sauran masana'antu. Akwai hanyoyi daban-daban na samarwa, daga cikinsu ake amfani da hanyar alkaline akai-akai. Ga cikakken bayani game da tsarin hanyar alkaline:
Ⅰ. Shiri na Kayan Danye

Da farko, kayan da aka yi amfani da su a cikin kayan sun ƙunshi collagenkamar fatar dabbobi ko ƙasusuwa, ana shirya su. Waɗannan kayan suna samar da tushe nagelatin samarwa, kuma ingancinsu yana shafar samfurin ƙarshe kai tsaye. Saboda haka, dole ne a samar da kayan da aka ƙera.sabo kuma babu gurɓatawayayin zaɓe.

II. Maganin Alkaline

Na gaba, ana yin maganin alkaline. Manufofin sune:

1. Cire abubuwan da ba na collagen ba (misali, kitse, ƙazanta).
2. A ɗan rage sinadarin collagen don ƙara narkewa.

Maɓallan Sarrafawa:

• Tarin Alkali: Yawanci maganin sodium hydroxide 2–5% (NaOH) ko kuma maganin calcium hydroxide 1–3% (Ca(OH)₂).
• Zafin jiki: Ana kiyaye shi a zafin 15–25°C domin gujewa yawan ruwa.
• Tsawon Lokaci: awanni 12–48 (ya bambanta dangane da nau'in kayan da kauri).
  
  

  Ⅲ. Tacewa
  Bayan an yi maganin alkaline, ana tace hadin don cire datti mai tauri. Hanyoyin da aka saba amfani da su sun hada da:

  • Fine Rage Rage: Amfani da allon raga 80-100 don raba manyan barbashi.
  • Tsarin centrifugation: Don ƙazanta masu ƙanƙanta, centrifugation a 3000–5000 rpm zaɓi ne.

  Manufar ita ce samunruwa mai tsabta, mara ƙazanta.
  Ⅳ.Mayar da hankali

  Ruwan da aka tace yana tarawa don ƙara girma gelatin yawan amfani (yawanci daga 5-10% zuwa 20-30%). Yawanci ana samun wannan ta hanyar amfani daƙafe mai zafiƙarƙashin yanayin da aka sarrafa:

  • Zafin jiki: 60–70°C don hana lalata collagen.
  • Tashin hankali: Ci gaba da motsawa don guje wa zafi fiye da kima da kuma ƙonewa a yankin.
    
    Ⅴ. Busarwa
    

    A ƙarshe, ana busar da ruwan gelatin mai ƙarfi don samar da samfurin ƙarshe. Hanyoyin busarwa da aka saba amfani da su sun haɗa da:

    1. Busar da feshi: A tace ruwan zuwa digo sannan a busar da shi da iska mai zafi (120–140°C) don samar da foda.
    2. Busar da injin tsotsaBusarwa a zafin 40–50°C a ƙarƙashin injin tsotsar ruwa domin kiyaye halayen aikin gelatin.

    Ko da kuwa an bi hanyar da aka bi, ana buƙatar cikakken iko kan zafin jiki da lokaci don tabbatar da inganci da kwanciyar hankali na samfurin.