Me yasa dole ne a juya takin gargajiya lokacin da ake yin fermenting?

Lokacin da abokai da yawa suka yi mana tambaya game da fasahar sarrafa takin, tambayar ita ce cewa yana da wahala a juya iskan takin lokacin da ake yin takin, shin ba za mu iya juya takin ba?

Amsar ita ce a'a, dole ne a juya takin takin.Wannan ya faru ne saboda dalilai masu zuwa:

 

1. Aikin jujjuya takin na iya sanya fermentation na kayan ya zama iri ɗaya, kuma aikin juyawa yana iya taka rawar fasa kayan.

2. Juya takin na iya samar da isashshen iskar oxygen a cikin takin domin kada kayan ya kasance cikin yanayin anaerobic.
A halin yanzu, ana ba da shawarar tsarin haifuwa na aerobic mai zafi a cikin tsarin takin.Idan takin yana anaerobic, kayan zai haifar da warin ammonia mara kyau, yana gurɓata muhalli, lalata lafiyar masu aiki, kuma yana haifar da asarar nitrogen.Juya tudun zai iya guje wa haƙar da akeerobic a cikin takin.

3. Juya takin takin na iya sakin danshi a cikin kayan kuma ya hanzarta fitar da danshin kayan.

4. Juya takin na iya rage yawan zafin jiki: lokacin da zafin ciki na takin ya fi sama da 70 ° C (kimanin 158 ° F), idan takin ba a juye ba, yawancin matsakaita da ƙananan ƙananan ƙwayoyin cuta. a cikin takin za a kashe.Abu mafi mahimmanci shine wannan Babban zafin jiki zai hanzarta bazuwar kayan aiki, kuma asarar kayan za ta karu sosai.Saboda haka, zafin jiki sama da 70 ° C ba shi da kyau ga takin.Gabaɗaya, ana sarrafa zafin takin a kusan 60°C (kimanin 140°F).Juyawa shine matakan tasiri don rage yawan zafin jiki.

5. Juya tudun zai iya hanzarta lalata kayan: idan tarin yana da iko sosai, za'a iya hanzarta lalata kayan kuma ana iya rage lokacin fermentation sosai.
Ana iya ganin cewa aikin jujjuya yana da matukar muhimmanci ga takin zamani, to ta yaya za a gudanar da aikin juyawa?

1. Ana iya sarrafa shi ta duka zafin jiki da wari.Idan zafin jiki ya fi 70 ° C (kimanin 158 digiri Fahrenheit), sai a juya shi, kuma idan kuna jin warin ammonia anaerobic, sai a juya shi.

2. Lokacin da aka juya tari, kayan ciki ya kamata a juya waje, kayan waje ya kamata a juya a ciki, kayan da ke sama ya kamata a juya ƙasa, ƙananan kayan ya kamata a juya sama.Wannan yana tabbatar da cewa kayan yana da cikakke kuma daidai da fermented.

 

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