{"id":161535,"date":"2022-10-31T15:22:31","date_gmt":"2022-10-31T11:22:31","guid":{"rendered":""},"modified":"-0001-11-30T00:00:00","modified_gmt":"-0001-11-29T20:00:00","slug":"","status":"publish","type":"post","link":"https:\/\/ucnoqta.az\/?p=161535","title":{"rendered":"\u00c7\u00f6r\u0259k israf\u0131n\u0131n qar\u015f\u0131s\u0131n\u0131 nec\u0259 almaq olar?"},"content":{"rendered":"

Çör\u0259k t\u0259kc\u0259 \u0259n çox sevil\u0259n deyil, h\u0259m d\u0259 \u0259n çox israf olunan qida m\u0259hsullar\u0131ndan biridir. Ara\u015fd\u0131rmalar istehsaldan paylanmaya q\u0259d\u0259r h\u0259r gün dünya üzr\u0259 israf edil\u0259n çör\u0259yin miqdar\u0131n\u0131n yüzl\u0259rl\u0259 ton oldu\u011funu, h\u0259mçinin bunun iqtisadi v\u0259 ekoloji probleml\u0259r yaratd\u0131\u011f\u0131n\u0131 göst\u0259rir.<\/strong><\/p>\n

Az\u0259rbaycan Respublikas\u0131n\u0131n Qida T\u0259hlük\u0259sizliyi Agentliyind\u0259n (AQTA) "Unikal"a veril\u0259n m\u0259lumata gör\u0259, çör\u0259k istehsal\u0131na dünya üzr\u0259 çör\u0259kbi\u015firm\u0259 s\u0259nayel\u0259ri daxildir ki, bunlar birlikd\u0259 qlobal qida s\u0259nayesinin \u0259n böyük sektorlar\u0131ndan birini t\u0259\u015fkil edir. Çör\u0259k istehsal\u0131n\u0131n ild\u0259 t\u0259xmin\u0259n 100 milyon ton oldu\u011fu t\u0259xmin edilir ki, bunun da 65 faizi Avropada istehlak olunur. Saxlama zaman\u0131 çör\u0259kd\u0259 bayatla\u015fma kimi mü\u0259yy\u0259n edil\u0259n mür\u0259kk\u0259b fiziki-kimy\u0259vi proses qeyd\u0259 al\u0131n\u0131r ki, bu, \u0259sas\u0259n n\u0259m itkisi v\u0259 ni\u015fastan\u0131n retroqradasiyas\u0131 (jelatinl\u0259\u015fm\u0259y\u0259 g\u0259tirib ç\u0131xaran fiziki d\u0259yi\u015fiklik) n\u0259tic\u0259sind\u0259 ba\u015f verir. Üst\u0259lik, çör\u0259yin t\u0259rkibi onu mikrob hücumlar\u0131na qar\u015f\u0131 h\u0259ssas edir. Buna gör\u0259 d\u0259, xarab olma\u011f\u0131 azaltmaq v\u0259 t\u0259hlük\u0259sizliyi t\u0259min etm\u0259k üçün spor, kif v\u0259 ya mayalar\u0131n böyüm\u0259sin\u0259 mane\u0259 tör\u0259d\u0259n konservantlardan istifad\u0259 edilir. Bayatla\u015fma\u011fa v\u0259 xarab olma\u011fa meyilliliyin\u0259 gör\u0259 çoxlu miqdarda çör\u0259k istehlakç\u0131lar t\u0259r\u0259find\u0259n at\u0131l\u0131r v\u0259 ya p\u0259rak\u0259nd\u0259 sat\u0131\u015fdan ç\u0131xar\u0131l\u0131r. Bu da iqtisadi itkil\u0259r\u0259 s\u0259b\u0259b olur. M\u0259hdud saxlama müdd\u0259ti böyük miqdarda çör\u0259yin israf edilm\u0259sinin s\u0259b\u0259bl\u0259rind\u0259n yaln\u0131z biridir. M\u0259s\u0259l\u0259n, sendviç çör\u0259yinin istehsal\u0131nda çör\u0259kl\u0259rd\u0259n qab\u0131qlar v\u0259 xarici t\u0259b\u0259q\u0259 ç\u0131xar\u0131l\u0131r (m\u0259hsullar\u0131n 40 faiz\u0259 q\u0259d\u0259ri). \u0130stehlak edilm\u0259y\u0259n çör\u0259yin, dem\u0259k olar ki, ham\u0131s\u0131 tullant\u0131 olur, az bir hiss\u0259si is\u0259 yenid\u0259n yem kimi istifad\u0259 edilir.<\/p>\n

Buna baxmayaraq, son onillikl\u0259rd\u0259 bir çox t\u0259dqiqatç\u0131lar t\u0259krar emalla ba\u011fl\u0131 alternativl\u0259r tapma\u011fa çal\u0131\u015f\u0131rlar. Bu alternativl\u0259rd\u0259n biri israf edilmi\u015f çör\u0259kd\u0259n mikrobial fermentasiya yolu il\u0259 \u0259czaç\u0131l\u0131q v\u0259 ya qida s\u0259nayesi üçün kimy\u0259vi madd\u0259l\u0259r, bioyanacaq v\u0259 ya fermentl\u0259r istehsal etm\u0259k üçün substrat kimi istifad\u0259 t\u0259klifidir. T\u0259klif olunan bütün strategiyalar \u0259traf mühit\u0259 üzvi madd\u0259l\u0259rin at\u0131lmas\u0131n\u0131 potensial olaraq azalda bil\u0259r. Lakin bunlar\u0131n heç biri böyük iqtisadi itkini tamamil\u0259 öd\u0259mir.<\/p>\n

T\u0259chizat z\u0259ncirinin müxt\u0259lif s\u0259viyy\u0259l\u0259rind\u0259 çör\u0259yin israf edilm\u0259sinin müxt\u0259lif s\u0259b\u0259bl\u0259ri var:<\/p>\n

• Keyfiyy\u0259t standartlar\u0131 – ölçüsü uy\u011fun deyils\u0259 v\u0259 ya ba\u015fqa x\u0259mirl\u0259 çirkl\u0259nibs\u0259, h\u0259min çör\u0259k sat\u0131\u015f v\u0259 istehlak üçün yarars\u0131z hesab olunur;<\/p>\n

• Qeyri-adekvat alma ölçüsü – \u0259ks\u0259r vaxtlarda t\u0259l\u0259b olunandan çox olmas\u0131na baxmayaraq, ad\u0259t\u0259n 400, 600 v\u0259 ya 700 qram ç\u0259kisi olan çör\u0259kl\u0259r al\u0131n\u0131r;<\/p>\n

• T\u0259z\u0259 çör\u0259k arzusu – insanlar ad\u0259t\u0259n dün\u0259n bi\u015firilmi\u015f çör\u0259kd\u0259ns\u0259, t\u0259z\u0259sin\u0259 üstünlük verirl\u0259r.<\/p>\n

Çör\u0259k v\u0259 dig\u0259r çör\u0259k m\u0259hsullar\u0131 il\u0259 ba\u011fl\u0131 \u0259sas problem onlar\u0131n nisb\u0259t\u0259n q\u0131sa müdd\u0259td\u0259 saxlana bilm\u0259sidir.<\/p>\n

Qabla\u015fd\u0131rma materiallar\u0131n\u0131n da çör\u0259kd\u0259 mikrob art\u0131m\u0131na t\u0259siri böyükdür. M\u0259lumdur ki, tax\u0131l \u0259sasl\u0131 m\u0259hsullar ad\u0259t\u0259n kifl\u0259rd\u0259n t\u0259sirl\u0259nir. Kif sporlar\u0131 il\u0259 çirkl\u0259nm\u0259 çör\u0259kbi\u015firm\u0259 prosesinin sonunda insan\u0131n \u0259ll\u0259ri, paltar\u0131 v\u0259 ya çör\u0259k diliml\u0259m\u0259 ma\u015f\u0131n\u0131 da daxil olmaqla, sporla çirkl\u0259nmi\u015f \u0259\u015fyalar\u0131n çör\u0259kl\u0259 t\u0259mas\u0131 zaman\u0131 ba\u015f verir.<\/p>\n

Bi\u015firilmi\u015f çör\u0259k 1 saat soyudulub sonra qabla\u015fd\u0131r\u0131la bil\u0259r. Çör\u0259k 8 saata q\u0259d\u0259r t\u0259z\u0259 hesab edilir v\u0259 sonra bayatla\u015fma prosesi ba\u015flay\u0131r. \u018fslind\u0259 24 saat \u0259rzind\u0259 çör\u0259k h\u0259l\u0259 d\u0259 t\u0259z\u0259liyi bax\u0131m\u0131ndan normal q\u0259bul edilir. Lakin bu müdd\u0259td\u0259n sonra bayatla\u015fma\u011fa meyillidir. T\u0259dqiqatlar göst\u0259rir ki, çör\u0259k 60°C-d\u0259n yuxar\u0131 v\u0259 ya 10°C-d\u0259n a\u015fa\u011f\u0131 temperaturda saxlansa, t\u0259z\u0259liyini qoruyar. Temperatur 60°C-d\u0259n a\u015fa\u011f\u0131 dü\u015fdükc\u0259 bayatla\u015fma d\u0259r\u0259c\u0259sinin artd\u0131\u011f\u0131 bildirilir. Mü\u0259yy\u0259n edilib ki, çör\u0259yin fiziki-kimy\u0259vi, mikrobioloji göst\u0259ricil\u0259rin\u0259 \u0259sas\u0259n, tropik \u015f\u0259raitd\u0259 h\u0259l\u0259 d\u0259 istehlak oluna bil\u0259c\u0259yi maksimum müdd\u0259t 72 saatd\u0131r. Bayatla\u015fm\u0131\u015f çör\u0259k daha az elastik, nisb\u0259t\u0259n quru v\u0259 s\u0259rt olur. El\u0259c\u0259 d\u0259 qoxu v\u0259 dad\u0131nda d\u0259yi\u015fiklik hiss edilir.<\/p>\n

Plastik v\u0259 ya \u015fü\u015f\u0259, el\u0259c\u0259 d\u0259 qapaql\u0131 alüminium qablarda, ka\u011f\u0131z sar\u011f\u0131da v\u0259 dig\u0259r materiallarda saxlan\u0131lan diliml\u0259nmi\u015f çör\u0259yin mü\u0259yy\u0259n saat aral\u0131qlar\u0131nda su absorbsiya etm\u0259 (udma) qabiliyy\u0259ti (WAC) ara\u015fd\u0131r\u0131l\u0131b. Bu t\u0259dqiqat n\u0259tic\u0259sind\u0259 müxt\u0259lif saxlama \u015f\u0259raitind\u0259 bayatla\u015fma prosesind\u0259ki f\u0259rql\u0259r ayd\u0131n \u015f\u0259kild\u0259 görünüb. Sellofan v\u0259 alüminium qablarda saxlan\u0131lan çör\u0259kl\u0259rl\u0259 müqayis\u0259d\u0259 d\u0259likli v\u0259 \u015f\u0259ffaf plastik qablarda saxlan\u0131lan çör\u0259kl\u0259rd\u0259 mikrob art\u0131m\u0131n\u0131n çoxlu\u011fu özünü göst\u0259rib. Bel\u0259 ki, \u015f\u0259ffaf plastik qabda qabla\u015fd\u0131r\u0131lan çör\u0259k diliml\u0259rind\u0259 günd\u0259n-gün\u0259 WAC d\u0259y\u0259rl\u0259rinin t\u0259sadüfi olaraq artd\u0131\u011f\u0131, ümumi sellofan torbada v\u0259 qapaqla örtülmü\u015f alüminium qabda saxlan\u0131lan çör\u0259k diliml\u0259rind\u0259 is\u0259 t\u0259dqiqat müdd\u0259ti ir\u0259lil\u0259dikc\u0259 WAC d\u0259y\u0259rl\u0259rinin ard\u0131c\u0131l bir \u015f\u0259kild\u0259 azald\u0131\u011f\u0131 mü\u015fahid\u0259 edilib.<\/p>\n

Ümumiyy\u0259tl\u0259, n\u0259ml\u0259nm\u0259nin qar\u015f\u0131s\u0131n\u0131 almaq üçün, ad\u0259t\u0259n, çör\u0259yin yüks\u0259k n\u0259m\u0259 davaml\u0131 materiallardan istifad\u0259 olunaraq qabla\u015fd\u0131r\u0131lmas\u0131 m\u0259sl\u0259h\u0259t görülür.<\/p>\n

Art\u0131q bir \u0259srd\u0259n çoxdur ki, çör\u0259yin bayatla\u015fmas\u0131 \u015f\u0259raiti, s\u0259b\u0259bl\u0259ri, bu zaman mü\u015fahid\u0259 olunan d\u0259yi\u015fiklikl\u0259r v\u0259 prosesin keyfiyy\u0259t\u0259 t\u0259siri il\u0259 ba\u011fl\u0131 çoxsayl\u0131 t\u0259dqiqatlar apar\u0131l\u0131r. Ümumiyy\u0259tl\u0259, bayatla\u015fma çör\u0259k sobadan ç\u0131xd\u0131qdan sonra ba\u015f ver\u0259n bütün d\u0259yi\u015fiklikl\u0259ri \u0259hat\u0259 edir. Amma bu hadis\u0259nin elmi t\u0259sviri il\u0259 ba\u011fl\u0131 t\u0259dqiqatç\u0131lar aras\u0131nda fikir ayr\u0131l\u0131qlar\u0131 mövcuddur.<\/p>\n

Çör\u0259yin saxlanmas\u0131 zaman\u0131 uçucu birl\u0259\u015fm\u0259l\u0259rin itirilm\u0259si il\u0259 \u0259laq\u0259dar dad v\u0259 aroman\u0131n d\u0259yi\u015fm\u0259si, içinin s\u0259rtl\u0259\u015fm\u0259si, ovxalanman\u0131n artmas\u0131, r\u0259ng d\u0259yi\u015fikliyi, sututma qabiliyy\u0259ti il\u0259 h\u0259ll olunan ni\u015fastan\u0131n miqdar\u0131n\u0131n azalmas\u0131 bu m\u0259hsulun bayatla\u015fmas\u0131na g\u0259tirib ç\u0131xar\u0131r. Bununla birg\u0259 bayatla\u015fm\u0131\u015f çör\u0259k istehlakç\u0131lara xo\u015fag\u0259lm\u0259z t\u0259\u0259ssürat ba\u011f\u0131\u015flay\u0131r. Bu s\u0259b\u0259bd\u0259n il \u0259rzind\u0259 tonlarla çör\u0259k at\u0131l\u0131r ki, bu da ciddi iqtisadi itkil\u0259r\u0259 v\u0259 israfç\u0131l\u0131\u011fa s\u0259b\u0259b olur.<\/p>\n

Çör\u0259yin bayatla\u015fma sür\u0259tin\u0259 t\u0259sir etdiyi dü\u015fünül\u0259n bir çox amil var. Bunlardan \u0259n \u0259saslar\u0131 a\u015fa\u011f\u0131dak\u0131lard\u0131r:<\/p>\n

1) Unun biokimy\u0259vi komponentl\u0259ri (ni\u015fasta, zülallar, pentozanlar, su v\u0259 lipidl\u0259r);<\/p>\n

2) Çör\u0259k istehsal\u0131nda istifad\u0259 olunan madd\u0259l\u0259r;<\/p>\n

3) \u0130stehsal üsulu;<\/p>\n

4) Bi\u015firilm\u0259 üsulu;<\/p>\n

5) Çör\u0259yin saxlanma \u015f\u0259raiti;<\/p>\n

6) Çör\u0259yin n\u0259mliyi v\u0259 xüsusi h\u0259cmi.<\/p>\n

Çör\u0259k israf\u0131n\u0131n qar\u015f\u0131s\u0131n\u0131 almaq m\u0259qs\u0259dil\u0259 bayat çör\u0259kl\u0259rd\u0259n qida t\u0259hlük\u0259sizliyi t\u0259l\u0259bl\u0259rini n\u0259z\u0259r\u0259 alaraq t\u0259krar istifad\u0259 etm\u0259k mümkündür. M\u0259s\u0259l\u0259n, bayat çör\u0259kl\u0259r ya\u011fda q\u0131zard\u0131laraq v\u0259 ya sobada qurudularaq müxt\u0259lif salatlarda, el\u0259c\u0259 d\u0259 \u015forbalarda istifad\u0259 oluna bil\u0259r. H\u0259mçinin bel\u0259 çör\u0259kl\u0259rd\u0259n heyvanlar\u0131 yeml\u0259m\u0259k üçün d\u0259 istifad\u0259 etm\u0259k mümkündür. Bayat çör\u0259yi sobada qurudub sonra m\u0259tb\u0259x robotundan keçir\u0259r\u0259k bu m\u0259hsuldan kotlet bi\u015fir\u0259rk\u0259n istifad\u0259 etm\u0259k üçün un haz\u0131rlamaq olar. Bayat çör\u0259yi yum\u015faltmaq üçün üz\u0259rin\u0259 su çil\u0259yib alüminium folqaya bük\u0259r\u0259k 5-10 d\u0259qiq\u0259 sobada saxlay\u0131b h\u0259min m\u0259hsuldan t\u0259krar istifad\u0259 etm\u0259k mümkündür.<\/p>\n

\u0130sraf\u0131n qar\u015f\u0131s\u0131n\u0131 almaq üçün t\u0259tbiq oluna bil\u0259c\u0259k ilk üsul is\u0259 laz\u0131mi q\u0259d\u0259r çör\u0259k almaq v\u0259 ham\u0131s\u0131n\u0131 istehlak etm\u0259d\u0259n t\u0259z\u0259sini almamaq ola bil\u0259r. Bu, bir neç\u0259 gün fasil\u0259 il\u0259 s\u0259h\u0259r, nahar v\u0259 \u015fam yem\u0259yind\u0259 ail\u0259nin günd\u0259lik çör\u0259k istehlak\u0131 n\u0259z\u0259r\u0259 al\u0131naraq mü\u0259yy\u0259n edilir.<\/p>\n

Çör\u0259yin qabla\u015fd\u0131r\u0131laraq sat\u0131lmas\u0131 israf\u0131n qar\u015f\u0131s\u0131n\u0131 almaq üçün \u0259n t\u0259sirli üsullardan biridir. Çör\u0259kd\u0259 su itkisinin qar\u015f\u0131s\u0131n\u0131n al\u0131nmas\u0131nda istifad\u0259 olunacaq qabla\u015fd\u0131rma material\u0131n\u0131n seçimi d\u0259 böyük \u0259h\u0259miyy\u0259t k\u0259sb edir. Müvafiq qabla\u015fd\u0131rma material\u0131n\u0131 seçm\u0259kl\u0259 çör\u0259yin t\u0259z\u0259liyini v\u0259 saxlama müdd\u0259tini uzatmaq, israfç\u0131l\u0131\u011f\u0131n qar\u015f\u0131s\u0131n\u0131 almaq v\u0259 bu m\u0259hsulun üz\u0259rind\u0259 kif \u0259m\u0259l\u0259 g\u0259lm\u0259sini gecikdirm\u0259k olar.<\/p>\n

\u0130sti çör\u0259yin ba\u011flamaya daxil edilm\u0259si ba\u011flaman\u0131n daxili s\u0259thinin buxarlanmas\u0131na v\u0259 bel\u0259likl\u0259, çör\u0259yin s\u0259thinin islanmas\u0131na s\u0259b\u0259b olacaq. Bu, çör\u0259yin xarab olmas\u0131n\u0131 sür\u0259tl\u0259ndir\u0259c\u0259k. Çör\u0259yi otaq temperaturunda soyutduqdan sonra qabla\u015fd\u0131rmaya qoymaqla yana\u015f\u0131, paket\u0259 qoyulma üsulu da xarab olma prosesin\u0259 t\u0259sir edir. Çör\u0259k soyuduqdan sonra onu t\u0259mizl\u0259nm\u0259mi\u015f \u0259ll\u0259rl\u0259 tutub ba\u011flamaya qoymaq böyük s\u0259hvdir. Bu \u015f\u0259kild\u0259 çör\u0259yin s\u0259thin\u0259 \u0259ll\u0259rd\u0259n mikroorqanizml\u0259r keç\u0259 v\u0259 kif daha erk\u0259n ba\u015flaya bil\u0259r. Bu hal da çör\u0259yin israf\u0131na s\u0259b\u0259b olur.<\/p>\n

Böyük ç\u0259kili çör\u0259kl\u0259rin bir az bayatla\u015fd\u0131qdan sonra at\u0131lmas\u0131 da israfda mühüm rol oynay\u0131r. \u0130sraf edilm\u0259m\u0259si üçün çör\u0259yin az ç\u0259kil\u0259rd\u0259 istehsal edilm\u0259si \u0259n m\u0259qbul yollar\u0131ndan biri olaraq görülür. Az ç\u0259kid\u0259 istehsal\u0131n yay\u0131lmas\u0131 insanlar\u0131n ehtiyac duyduqlar\u0131 q\u0259d\u0259r çör\u0259k almas\u0131n\u0131 asanla\u015fd\u0131racaq v\u0259 israf\u0131n azalmas\u0131na töhf\u0259 ver\u0259c\u0259k. Xüsusil\u0259 kütl\u0259vi qidalar\u0131n istehlak edildiyi yerl\u0259rd\u0259 xüsusi paketl\u0259rd\u0259 az ç\u0259kid\u0259 çör\u0259kl\u0259rin verilm\u0259si israf\u0131n qar\u015f\u0131s\u0131n\u0131 almaq üçün h\u0259yata keçirilm\u0259y\u0259 ba\u015flanan \u0259n \u0259h\u0259miyy\u0259tli t\u0259crüb\u0259l\u0259rd\u0259n biri olaraq ön\u0259 ç\u0131x\u0131r. Bu t\u0259crüb\u0259l\u0259rin t\u0259\u015fviqi v\u0259 yay\u0131lmas\u0131 israfç\u0131l\u0131\u011f\u0131n qar\u015f\u0131s\u0131n\u0131n al\u0131nmas\u0131na böyük töhf\u0259 ver\u0259c\u0259k. Kütl\u0259vi yem\u0259kl\u0259rin istehlak edildiyi yerl\u0259rd\u0259 v\u0259 ail\u0259l\u0259rd\u0259 süfr\u0259y\u0259 g\u0259tiril\u0259c\u0259k çör\u0259yin nazik diliml\u0259rl\u0259 istehlaka t\u0259qdim olunmas\u0131 d\u0259 çox vacibdir. \u0130nc\u0259 diliml\u0259nmi\u015f çör\u0259k diliml\u0259rinin yar\u0131mç\u0131q qalma ehtimal\u0131 daha az oldu\u011fu üçün israf\u0131n da qar\u015f\u0131s\u0131n\u0131 almaq mümkündür. Ümumiyy\u0259tl\u0259, çör\u0259k normal \u015f\u0259raitd\u0259 36 saat t\u0259rav\u0259tini saxlay\u0131r. Dörd gün saxlan\u0131lan çör\u0259k art\u0131q bayat say\u0131l\u0131r. Burada çör\u0259yin bayat olub-olmamas\u0131na q\u0259rar verm\u0259k d\u0259 vacibdir. \u0130nsanlar bir az yum\u015faql\u0131\u011f\u0131n\u0131 itirmi\u015f çör\u0259yi bayat hesab edirl\u0259r. Ancaq gözl\u0259m\u0259 müdd\u0259ti artd\u0131qca, çör\u0259k su itir\u0259c\u0259k v\u0259 t\u0259bii olaraq m\u0259hsulun yum\u015faql\u0131\u011f\u0131 azalacaq. Bu v\u0259ziyy\u0259t yeyil\u0259 bilm\u0259y\u0259n bayatl\u0131q kimi q\u0259bul edilm\u0259m\u0259lidir. \u0130stehsal tarixind\u0259n \u0259n az\u0131 üç gün \u0259rzind\u0259 istehlak çör\u0259yin israf\u0131n\u0131 azalda bil\u0259r. Kütl\u0259vi istehlak edil\u0259n yerl\u0259rd\u0259 menyuya uy\u011fun v\u0259 \u0259vv\u0259lki günl\u0259rin mü\u015fahid\u0259l\u0259rin\u0259 \u0259saslanaraq yeyil\u0259 bil\u0259c\u0259k çör\u0259k miqdar\u0131n\u0131 sifari\u015f etm\u0259k laz\u0131md\u0131r. Çör\u0259k israf\u0131n\u0131n qar\u015f\u0131s\u0131n\u0131 alma\u011f\u0131n \u0259n t\u0259sirli yolu maarifl\u0259ndirm\u0259dir. \u015e\u0259xsi, ail\u0259 v\u0259 kütl\u0259vi istehlak yerl\u0259rind\u0259 \u015füurlu v\u0259 planl\u0131 çör\u0259k istehlak\u0131 istehsal\u0131n planla\u015fd\u0131r\u0131lmas\u0131na da köm\u0259k ed\u0259c\u0259k. H\u0259mçinin, çör\u0259yin t\u0259l\u0259b-t\u0259klif balans\u0131n\u0131n formala\u015fmas\u0131na böyük töhf\u0259 ver\u0259c\u0259k. Bu v\u0259ziyy\u0259t çör\u0259yin israf\u0131n\u0131n qar\u015f\u0131s\u0131n\u0131n al\u0131nmas\u0131nda diqq\u0259t yetirilm\u0259li olan \u0259n mühüm m\u0259s\u0259l\u0259l\u0259rd\u0259n birini t\u0259\u015fkil edir.<\/p>\n

Kiçik porsiyalarla çör\u0259k istehsal\u0131n\u0131n t\u0259\u015fviqi v\u0259 yay\u0131lmas\u0131 çör\u0259k israf\u0131n\u0131n qar\u015f\u0131s\u0131n\u0131n al\u0131nmas\u0131nda \u0259n t\u0259sirli üsullardan biridir. Kiçik porsiyalarda qabla\u015fd\u0131rma da istehlak müdd\u0259tini uzad\u0131r, kütl\u0259vi qida istehlak edil\u0259n yerl\u0259rd\u0259 daha az çör\u0259k israf\u0131na s\u0259b\u0259b ola bilir. Süfr\u0259y\u0259 g\u0259tiril\u0259c\u0259k çör\u0259k nazik diliml\u0259rd\u0259 oldu\u011fu üçün yar\u0131mç\u0131q qalan çör\u0259yin miqdar\u0131n\u0131 azaldacaq v\u0259 bel\u0259likl\u0259, israfa yol verilm\u0259y\u0259c\u0259k.<\/p>\n

Art\u0131q çör\u0259yin uy\u011fun \u015f\u0259raitd\u0259 saxlanmas\u0131 da israf\u0131n qar\u015f\u0131s\u0131n\u0131 almaqda t\u0259sirli olur. Bel\u0259 çör\u0259yin soyuducuda saxlanmas\u0131 h\u0259min m\u0259hsulun istehlak müdd\u0259tini uzad\u0131r. Bununla da israf azal\u0131r.<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Çör\u0259k t\u0259kc\u0259 \u0259n çox sevil\u0259n deyil, h\u0259m d\u0259 \u0259n çox israf olunan qida m\u0259hsullar\u0131ndan biridir. Ara\u015fd\u0131rmalar istehsaldan paylanmaya q\u0259d\u0259r h\u0259r gün dünya üzr\u0259 israf edil\u0259n çör\u0259yin miqdar\u0131n\u0131n yüzl\u0259rl\u0259 ton oldu\u011funu,…<\/p>\n","protected":false},"author":1,"featured_media":251278,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[101],"tags":[],"class_list":["post-161535","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cemiyyet"],"_links":{"self":[{"href":"https:\/\/ucnoqta.az\/index.php?rest_route=\/wp\/v2\/posts\/161535","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ucnoqta.az\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ucnoqta.az\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ucnoqta.az\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ucnoqta.az\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=161535"}],"version-history":[{"count":0,"href":"https:\/\/ucnoqta.az\/index.php?rest_route=\/wp\/v2\/posts\/161535\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ucnoqta.az\/index.php?rest_route=\/wp\/v2\/media\/251278"}],"wp:attachment":[{"href":"https:\/\/ucnoqta.az\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=161535"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ucnoqta.az\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=161535"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ucnoqta.az\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=161535"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}