{"id":14980,"date":"2023-04-04T13:20:00","date_gmt":"2023-04-04T13:20:00","guid":{"rendered":"https:\/\/kurita-eu-gudza2cjbzfhcwbx.francecentral-01.azurewebsites.net\/?p=14980"},"modified":"2025-05-09T09:11:22","modified_gmt":"2025-05-09T09:11:22","slug":"dari-ladang-hingga-ke-pinggan-air-ada-sepanjang-masa-dan-begitu-juga-kurita","status":"publish","type":"post","link":"https:\/\/asean.kurita-water.com\/ms\/dari-ladang-hingga-ke-pinggan-air-ada-sepanjang-masa-dan-begitu-juga-kurita\/","title":{"rendered":"Dari Ladang ke Sudut Makan, air hadir sepanjang perjalanan. Dan begitu juga Kurita."},"content":{"rendered":"
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\n\t\t\t\t\t\t\tJoao Faria\t\t\t\t\t\t<\/h6>\n\t\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\t\t\t\t\t
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Pengurus Pembangunan Perniagaan Makanan dan Minuman<\/p>\n\t\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Air adalah elemen yang tidak dapat dipisahkan dalam pengeluaran makanan dan minuman, memainkan peranan penting dalam keseluruhan rantaian bekalan makanan, dari ladang hingga ke meja kita. Oleh itu, adalah penting untuk memastikan bahawa air yang digunakan adalah bersih dan selamat untuk diminum serta diperoleh secara lestari (risiko pengumpulan semula), satu faktor kritikal yang semakin penting dalam beberapa tahun kebelakangan ini disebabkan kemarau yang lebih kerap dan lebih teruk.<\/span><\/p>

Dalam pertanian, air digunakan dalam pelbagai amalan, termasuk pengairan tanaman dan penternakan haiwan untuk minum, penyejukan, dan pembersihan. Air untuk pengairan biasanya diperoleh daripada sumber semula jadi seperti sungai atau telaga bawah tanah, dan adalah penting untuk memastikan ia bebas daripada bahan kimia berbahaya dan bakteria yang boleh menjadikannya tidak selamat untuk dimakan manusia. Kebanyakan bahan mentah untuk industri makanan dan minuman dibekalkan daripada ladang.<\/span><\/p>

Di kilang pemprosesan, air adalah kritikal dalam banyak proses yang penting untuk menghasilkan makanan dan minuman berkualiti tinggi. Ia digunakan secara langsung dalam prosedur memasak seperti memasak dengan wap, mendidih, dan pasteurisasi\/sterilisasi serta untuk mencuci dan mendisinfeksi produk seperti kentang atau buah-buahan. Secara tidak langsung, air digunakan dalam penghasilan wap, proses penyejukan, penyediaan air (RO, UF, disinfeksi, dan lain-lain), dan rawatan air sisa.<\/span><\/p>

Air juga merupakan bahan dalam banyak produk makanan dan minuman, seperti minuman ringan, jus, minuman sukan, bir, dan minuman beralkohol lain. Selain itu, air sering digunakan sebagai bahan dalam makanan seperti biskut, daging diproses atau hidangan siap. Sebagai bahan, ia mesti mempunyai kualiti selamat untuk dimakan dan ciri organoleptik yang sesuai bagi produk yang dihasilkan dan akan dimakan kemudian.\u00a0<\/span><\/p>

Selain itu, air digunakan untuk membersihkan, membilas, dan mendisinfeksi peralatan dan permukaan di kilang pemprosesan makanan dan minuman bagi mengelakkan pencemaran dan memastikan kualiti piawaian F&B. Penggunaan air untuk pembersihan CIP dan COP boleh mencecah dua kali ganda berat pengeluaran, contohnya menggunakan lebih daripada 2 liter air untuk prosedur pembersihan dan sanitasi bagi setiap 1 kg daging yang dihasilkan.<\/span><\/p>

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Memastikan ketersediaan air untuk masa depan<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Kepentingan air dalam industri makanan dan minuman tidak dapat dinafikan. Akses kepada air yang selamat dan bersih adalah penting untuk memastikan kesihatan dan keselamatan pengguna serta mengekalkan kualiti makanan dan minuman. Industri ini mesti mengutamakan penggunaan dan pengurusan sumber air secara bertanggungjawab bagi memastikan ketersediaannya untuk generasi akan datang.<\/span><\/p>\n

Seiring populasi dunia dan industri makanan dan minuman terus berkembang, tekanan ke atas sumber air akan meningkat, dan syarikat-syarikat sedang mencari cara untuk meminimumkan penggunaan air mereka serta mengurangkan impak terhadap sumber semula jadi. Beberapa amalan inovatif dan lestari sedang digunakan untuk menguruskan penggunaan air dengan berkesan.<\/span><\/p>\n

Industri mesti terus berinovasi dan melaksanakan amalan lestari, dengan matlamat utama ialah penggunaan berkesan peraturan 3R untuk air: <\/span><\/p>\n

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  • mengurangkan penggunaan <\/span><\/li>\n
  • Gunakan semula apabila boleh<\/span><\/li>\n
  • Sentiasa kitar semula air<\/span><\/li>\n<\/ul>\n

    Kesimpulannya, air adalah komponen penting dalam industri makanan dan minuman, dan pemeliharaannya amat penting untuk kelestarian sektor ini, alam sekitar, dan kemanusiaan secara keseluruhan. Oleh itu, penggunaan dan pengurusan sumber air secara bertanggungjawab mesti menjadi keutamaan bagi memastikan bekalan makanan dan minuman yang selamat dan berkualiti tinggi untuk generasi akan datang.<\/span>
    <\/p>\n

    Di <\/span>Kurita<\/span>, kami mengkaji sifat-sifat air untuk menguasainya bagi mewujudkan persekitaran di mana alam semula jadi dan kemanusiaan bersatu harmoni, membantu seluruh rantaian industri F&B mencapainya. <\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

    Water is an indispensable element in the production of food and beverages, playing a vital role in the entire food supply chain, from the farm to our tables. Therefore, it is essential to ensure that the water used is clean and safe for consumption and sourced sustainably (risk of wind-up), a critical factor that has […]<\/p>","protected":false},"author":2,"featured_media":15506,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_angie_page":false,"page_builder":"","footnotes":""},"categories":[61],"tags":[],"class_list":["post-14980","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-the-splash"],"acf":[],"yoast_head":"\nFrom Farm to Fork, water is present all the way. 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