Umbiko wokwenzeka mayelana nobubanzi bokusetshenziswa kanye namathuba okuthuthukiswa kwamafutha akhethekile namafutha

特种油脂应用范围及发展前景的可研报告

Umbiko wokwenzeka mayelana nobubanzi bokusetshenziswa kanye namathuba okuthuthukiswa kwamafutha akhethekile namafutha

第一节特种油脂的简介

特种油脂人造奶油从发明至今已有一百多年的历史。奶油供应不足，法国拿破仑三世悬赏招募，号召制造奶油的代用品。法国化孅安安慰。 869年制成的奶油油获法国、英国专利。由于這种新产品的组成、外观都与奶油十分，油十刼，外观都与奶油十刼，為“人造奶油”，它还有一名“麦淇淋”，是英文“Imajarini”的音译。（可研报告）

Isigaba 1 Isingeniso kumafutha akhethekile namafutha

Amafutha akhethekile njenge-margarine, anomlando weminyaka engaphezu kwekhulu kusukela ekusungulweni kwale mikhiqizo. Ngasekupheleni kwekhulu le-19, ngesikhathi seMpi yaseFranco-Prussia, uNapoleon III waseFrance wanikeza isaphulelo sokuqasha umuntu ozothatha indawo yokhilimu owawuntuleka eYurophu. UMeggie, isazi semithi saseFrance. Amafutha okhilimu enziwe nguMullis ngo-1869 anikezwa ilungelo lobunikazi eFrance naseNgilandi. Njengoba umkhiqizo omusha ufana nebhotela kokubili ekubunjweni nasekubukekeni kwawo, ubizwa ngokuthi “i-Margarine,” kanye ne-“margarine,” okuwukuguqulwa kwegama lesiNgisi elithi margarine. (Umbiko wocwaningo lokungenzeka)

第二节特种油脂的生产工艺

Isigaba 2 Ubuchwepheshe bokukhiqiza amafutha akhethekile namafutha

（一）生产工艺 Ishadi eligeleza lokukhiqiza

1．人造奶油生产工艺 Inqubo yemajarini

油相+水相→乳化→巴氏杀菌→急冷→捏合→人造奶油

Isigaba samafutha + isigaba samanzi→Ukuhlanganiswa kwe-Emuls→Ukufakwa kwe-Pasteurizing→Ukucima→Ukuxova→Ukuxova→I-Margarine

2．起酥油生产工艺 Inqubo yokufushanisa

基料油→（乳化）→急冷→捏合→起酥油

Uwoyela oyisisekelo→Ukuhlanganiswa kwe-Emuls→Ukucima→Ukuxova→Ukunciphisa

3．代可脂生产工艺 Inqubo ye-cocoa butter replacer

氢化基料油→急冷→捏合→代可可脂

Uwoyela wesisekelo se-hydrogenation→Ukucima→Ukuxova→Isithathi sebhotela likakhukhunathi

（二）主要设备 Izisetshenziswa Eziyinhloko

乳化罐（人造奶油、起酥油〕、高压泵、急冷机、捏合机、背压阀、休止管（酥皮油).

Ithangi lokuhlanganisa (i-margarine kanye ne-shortening), iphampu ye-HP, i-votator, umshini we-pin rotor, i-valve yokucindezela emuva, ipayipi lokuphumula (i-margarine yetafula)

第三节  特种油脂的应用范围Ukusetshenziswa kwamafutha akhethekile

(一）乳化剂 i-emulsifying agent

众所周知油、水是不相活的，而我們的人造奶油是由油和水为主要原料生产的，二者之所以能很好的结合则是乳化剂的乳化作用所致。常用的乳化剂有以下几种:

Njengoba sonke sazi, uwoyela namanzi akuncibiliki, futhi i-margarine yethu ikhiqizwa uwoyela namanzi njengezinto eziyinhloko zokusetshenziswa, lokhu kokubili kungaba kuhle kakhulu. Inhlanganisela enhle kakhulu ibangelwa ukuhlanganiswa kwe-emulsifier. Ama-emulsifier asetshenziswa kakhulu yile:

1．单甘酯 monoglyceride

单甘酯是目前应用最广泛的乳化剂，是由甘油和油脂反应制得。产品有粉状、颗粒状或糊状，按其纯度可分為蒸馏单甘酯（纯度40－50%）和未蒸馏单甘酯（纯度90%以上）。不溶于水，可溶于油脂（80℃以上）。贮存注意密封保存。

I-Monoglyceride iyi-emulsifier esetshenziswa kakhulu, elungiswa ngokusabela kwe-glycerol namafutha. Imikhiqizo ewuphuphu, i-granular noma i-paste, ngokuya ngobumsulwa bayo ingahlukaniswa ibe yi-monoglyceride ehlutshiwe (ubumsulwa obungu-40-50%) kanye ne-monoglyceride enganyibiliki (ubumsulwa obungaphezu kuka-90%). Ayincibiliki emanzini, incibiliki kumafutha (ngaphezu kuka-80℃). Yigcine ivaliwe lapho uyigcina.

2．卵磷脂 Lecithin

卵磷脂最初取自蛋黄，但由于其成本高且易腐败，生产用大豆磷脂代用卵磷脂。大豆是脂卵磷脂.胶的副产品，主要成分為卵磷脂、脑磷脂及肌醇磷脂。精制后呈半透明的粘稠液，在空气中或光线照射下迅速变黄，并逐渐成不透明的褐色。不溶于水，有较好的油溶性及乳化性，是良好的天卶添加到人造奶油或起酥油中可增强稳定性，增加食品风味，还可防止烹调时溅油，请定。

Ekuqaleni iLecithin yayitholakala kumaqanda, kodwa ngenxa yezindleko zayo eziphakeme kanye nesimo sayo esibolayo, i-soy lecithin yasetshenziswa esikhundleni salokho ekukhiqizeni. I-soybean phospholipid ingumkhiqizo ophuma ku-soybean hydration degumming. Izingxenye zayo eziyinhloko yi-lecithin, i-lecithin kanye ne-inositol phospholipid. Uketshezi olucwebezelayo olukhanyayo oluphenduka luphuzi ngokushesha emoyeni noma ekukhanyeni bese luba nsundu okhanyayo. Olunganyibiliki emanzini, ukuncibilika okuhle kwamafutha kanye ne-emulsification, luyi-emulsifier enhle yemvelo. I-Lecithin engezwe ku-margarine noma ukufinyeza ingathuthukisa ukuzinza, ikhulise ukunambitheka kokudla, kodwa futhi ukuvimbela ukuchitheka kwamafutha ngesikhathi sokupheka, indawo yokugcina kufanele ibe nombala, ivalwe.

3

蔗糖酯是一种高效而安全的表面活性剂，由蔗糖与脂肪酸反应制得，易溶于水，鸟源水1稳定，145℃以上会分解。蔗糖酯与单甘酯并用可作人造奶油的乳化剂，对面包、蛋糕有抗作老。

I-Sucrose ester uhlobo lwe-surfactant esebenza kahle futhi ephephile, elungiselelwe ukusabela kwe-sucrose kanye ne-fatty acid, encibilikayo emanzini, kodwa engancibiliki emafutheni, izinzile ku-120℃, izobola ngaphezu kuka-145℃. I-Sucrose ester kanye ne-monoglyceride zingasetshenziswa njenge-emulsifier ye-margarine, enomthelela wokulwa nokuguga esinkweni nasekhekheni.

4．SPAN(司盘 /失水山梨醇脂肪酸酯Sorbitol fatty acid ester）

失水山梨醇脂肪酸酯是由山梨糖醇与脂肪酸反应制得的一类物质，其中我司常用的有SPAN 60, SPAN65两种。SPAN60熔点52－54℃，酸值5－10，SPAN65则分别是55－57℃、12－15，二者碘值均小于2。加热易溶于油脂。最大特性是对油脂结构有稳定作用，可使急冷后的油脂稳定在β′晶体结愚。

I-Sorbitol fatty acid ester uhlobo lwento elungiselelwe ukusabela kwe-sorbitol kanye ne-fatty acid, phakathi kwayo i-SPAN60 ne-SPAN65 zivame ukusetshenziswa yinkampani yethu. Indawo yokuncibilika kwe-SPAN60 ingu-52-54℃, inani le-asidi lingu-5-10, kanti inani le-asidi le-SPAN65 lingu-55-57℃ kanye no-12-15 ngokulandelana, kanti inani le-iodine lazo zombili lingaphansi kuka-2. Okumhlophe noma okuphuzi okumhlophe, ukuzinza okuhle kokushisa, kunzima ukuncibilika emanzini, kulula ukuncibilika ku-oyela uma kushiswa. Isici esibaluleke kakhulu ukuzinzisa isakhiwo samafutha, okungenza amafutha azinze esakhiweni sekristalu se-β 'ngemuva kokucinywa.

(二) 抗氧化剂 I-Antioxidant

氧化是导致人造奶油、起酥油品质劣化的重要因素，防止氧化，除了考虑选用原料、加工方法、包装及贮存条件外，还可添加一些安全性高、效果显著的抗氧化剂。抗氧化剂的效果与油脂的种类、精炼程度、FFA的含量、铜铁离子、水分、光线、接触空气及温度有关。我司常用的抗氧化剂如下:

Ukugcwala kwe-oxidation kuyisici esibalulekile esiholela ekuwohlokeni kwekhwalithi ye-margarine kanye nokufinyezwa kwayo. Ukuze kuvinjelwe ukugcwala kwe-oxidation, ngaphezu kokucabangela ukukhethwa kwezinto zokusetshenziswa, izindlela zokucubungula, izimo zokupakisha kanye nokugcina, amanye ama-antioxidants aphephile futhi asebenzayo angangezwa. Umphumela wama-antioxidants uncike ohlotsheni lwamafutha, izinga lokucwengisisa, okuqukethwe yi-FFA, ama-ion ethusi nensimbi, umswakama, ukukhanya, ukuchayeka emoyeni, kanye nokushisa. Ama-antioxidants ethu asetshenziswa kakhulu alandelayo:

1．BHA (丁基羟基茴香醚）

白色或微黄色蜡状结晶粉末，有特异的酚类臭味和刺激性气味，熔点57－65℃，不溶于水，25℃油中溶解度30－40%，热稳定性好，弱碱下不易被破坏，可用与培烤食品，抗菌能力强。BHA和其它抗氧化剂混合使用，或与增效剂柠檬酸并，抗氧化效果更好。油脂中最大用量0.2g/Kg,人造奶油中0.1g/Kg.

Impuphu yekristalu emhlophe noma ephuzi efana ne-wax, enephunga elikhethekile le-phenolic nephunga elibi, iphuzu lokuncibilika lingu-57-65℃, engancibiliki emanzini, ukuncibilika kukawoyela okungu-25℃ okungu-30-40%, ukuzinza okuhle kokushisa, i-alkali ebuthakathaka akulula ukuyibhubhisa, ingasetshenziswa nokudla kokubhaka, ikhono elinamandla lokulwa namagciwane. I-BHA isebenza kahle kakhulu uma isetshenziswa kanye namanye ama-antioxidants noma ne-citric acid, i-synergist. Umthamo omkhulu ngu-0.2g/Kg ku-grease kanye no-0.1g/Kg ku-margarine.

2．BHT(丁二基羟基甲苯）

白色结晶或粉末，无味，无臭，熔点69.5－70.5℃,沸点265℃，不溶于水，25℃豆油中可溶30%、棉油中20%，40℃猪油中40%，热稳定性好，具升华性，无BHA的异臭，价格低廉，毒性相对BHA高，抗氧化能力强.油脂中最大用量0.2g/Kg,人造奶油中中文0.1g/Kg,与BHA、柠檬酸合用以“BHT:BHA：柠檬酸=2:2:1”比例為佳.

Ikristalu elimhlophe noma impuphu, ayinambitheki, ayinaphunga, iphuzu lokuncibilika lingu-69.5-70.5℃, iphuzu lokubila lingu-265℃, alincibiliki emanzini, uwoyela wesoya ongu-25℃ oncibilikayo ongu-30%, uwoyela wekotini ongu-20%, 40℃ isikhwehlela esingu-40%, ukuzinza okuhle kokushisa, i-sublimation, akukho phunga elibi le-BHA, intengo ephansi, ubuthi obuhlobene nekhono eliphezulu le-antioxidant le-BHA. Umthamo omkhulu wamafutha ungu-0.2g/Kg, imajarini ingu-0.1g/Kg, kanti isilinganiso se-BHT: BHA: i-citric acid = 2:2:1 singcono kakhulu uma sihlanganiswa ne-BHA kanye ne-citric acid.

3．TBHQ〔特丁基对苯二酚）

一种新型抗氧化剂，抗氧化效果比BHA、BHT好，最大特点Fe离子存在下不着色。TBHQ添加到油中不异臭，油溶性良好，熔点126.5－128.5℃,可单独使用，也可与BHT、BHA混用，油中最大添加量0.02%.

Uhlobo olusha lwe-antioxidant, umphumela we-antioxidant ungcono kune-BHA, BHT, isici esikhulu se-Fe ion uma kungekho mbala. I-TBHQ ngeke ikhiqize iphunga noma i-heteroodor uma ingezwa ku-oyela, futhi uwoyela unokuncibilika okuhle. Indawo yokuncibilika ingu-126.5-128.5℃. Ingasetshenziswa yodwa noma ixutshwe ne-BHT ne-BHA, kanti inani eliphakeme kakhulu elingeziwe ku-oyela lingu-0.02%.

（三）增效剂—柠檬酸 I-Synergist-citric acid

两种或两种以上抗氧化剂混合使用，或与增效剂并用，往往比单独一种使用效果显种，此象称為增效作用。在植物油中使用酚型抗氧化剂，若同时添加柠檬酸，其抗氧化效析将昆高。一般认为柠檬酸能和促进氧化反应的微量金属离子（Cu2+,Fe3+）生成螯合物，从而对促进氧化的金属离子起钝化作用。增效剂的用量一般是酚型抗氧化剂的1/4－1/2.

Inhlanganisela yama-antioxidants amabili noma ngaphezulu, noma i-synergist, ivame ukusebenza kangcono kuneyodwa kuphela, into eyaziwa ngokuthi i-synergism. Uma i-citric acid ingezwa ku-oyela wemifino, umphumela we-antioxidant wama-phenolic antioxidants uzothuthukiswa kakhulu. Ngokuvamile kukholelwa ukuthi i-citric acid ingakha ama-chelates ngama-trace metal ion (Cu2+, Fe3+) akhuthaza i-oxidation, ngaleyo ndlela kuphuthumise ama-metal ion akhuthaza i-oxidation. Umthamo we-synergist ngokuvamile uyi-1/4-1/2 yalowo we-phenolic antioxidant.

（四）防腐剂 Isilondolozi

人造奶油中的水，尤其是水相中的一些物质（如乳清粉），特别容易引起微生物的繁殖和生长。防腐剂则是具有杀死微生物或抑制微生物繁殖的物质。

Amanzi akumajarini, ikakhulukazi ezinye izinto ezisesigabeni samanzi (njenge-whey powder), athambekele kakhulu ekuzaleni nasekukhuleni kwamagciwane. Izithako zokuvikela yizinto ezibulala amagciwane noma ezivimbela ukuzala kwawo.

1. Usawoti

盐既是调味剂又是优良的防腐剂，盐的财存要注意防止受污染和防潮.

Usawoti uyisithako sokunambitha futhi uyisivikelo esihle kakhulu. Ukugcinwa kosawoti kufanele kuqashelwe ukuze kuvinjelwe ukungcola kanye nokumelana nomswakama.

2．山梨酸钾 I-Potassium sorbate

无色或白色鳞片状结晶或粉末，无臭或稍有臭味，在空气中不稳定，可被氧化着色，有吸湿性，易溶于水，对霉菌、酵母及好气性菌均有抑制作用，属酸性防腐剂，宜在PH值5)

Amakristalu noma i-powder engenambala noma emhlophe enamabala, engenaphunga noma enamaphunga amancane, engazinzile emoyeni, ingafakwa umbala nge-oxidation, i-hygroscopic, incibilika kalula emanzini, inomphumela wokuvimbela isikhunta, imvubelo kanye namagciwane aphefumulayo, iyisivikelo esinobuthi, kufanele isetshenziswe ngenani le-PH elingu-5-6 ngaphansi kobubanzi. Naka ukuvikela umswakama kanye nokuvala lapho ugcina.

（五）色素 Pigment

1.β－胡萝卜素 I-Beta carotene

β)至暗红色的结晶粉末，稍有异臭，不溶于水和甘油，难溶于乙醇、丙酮，240℃在植物油中溶解度為0.05－0.10%。β－胡萝卜素对光和氧均不稳定，遇重金属离子（如Fe3+)

I-β-carotene iyi-pigment yemvelo efanelekile, enezinzuzo zentengo ephansi, ukudla okunomsoco kanye nokuqina kombala. Impuphu yekristalu ebomvu ngokubomvu kuya kokubomvu okumnyama, iphunga elincane, ayincibiliki emanzini kanye ne-glycerol, ayincibiliki ku-ethanol, i-acetone, ukuncibilika okungu-0.05-0.10% kumafutha emifino ku-240℃. I-Beta-carotene ayizinzile kokubili ekukhanyeni nase-oxygen futhi iba nombala okhanyayo uma ivezwa kuma-ion ensimbi esindayo njenge-Fe3+. Indawo yokugcina kufanele ibekwe endaweni epholile, futhi unake umthunzi, ingangeni moya.

2.胭脂红 Carmine

红色或深红色粉末，无臭，溶于水呈红色，不溶于油，耐光性、耐酸性好，耐热性，耐热性，耐热菌性差，遇碱变褐色。吸湿性强，宜质存于干燥、阴凉处，长期保存，应注意寘小。

Impuphu ebomvu noma emnyama, ayinaphunga, ibomvu emanzini, ayincibiliki emafutheni, imelana nokukhanya, imelana ne-asidi enhle, imelana nokushisa, imelana nokunciphisa, imelana namagciwane, i-alkali iphenduka ibe nsundu. Impahla eqinile ye-hygroscopic, kufanele igcinwe endaweni eyomile, epholile, igcinwe isikhathi eside, kufanele inake ukuvalwa, ukumelana nomswakama, kanye nokuwohloka.

3.柠檬黄 Lemon yellow

橙黄色粉末，无臭，0.1%水溶液呈黄色，不溶于油脂，耐热性、耐酸性, 耐盐性均好，耐氧性、耐碱性差，遇碱变红色。贮存注意事项同胭脂红。

Impuphu ephuzi ewolintshi, ayinaphunga, isisombululo samanzi esingu-0.1% siphuzi, asincibiliki emafutheni, simelana nokushisa, simelana ne-asidi, simelana nosawoti kuhle, simelana nomoya-mpilo, simelana ne-alkali asisihle, siba bomvu uma simelana ne-alkali. Izinyathelo zokugcina ziyafana ne-carmine.

(六) 风味添加剂 i-Flavour agent

1. I-Perfume

食用香精是用各种安全性高的香料和稀释剂等调和而成，可分為油溶性和水溶性两大类以外。 , 透明液存在，但以精炼植物油为稀释剂的油溶性香精低温时挥发性，责存时要注意置于阴凉处（10－30℃為宜），并注意防晒、防潮、防火处。不宜继续贡存，最好尽量用完。热敏性物料，使用时注意投入时间，并要注意使其在均挙其在均挗。

Ukunambitheka kokudla kwenziwa ngezinongo ezahlukahlukene kanye nezinto zokuhlanza eziphephile kakhulu, ezingahlukaniswa ngezigaba ezimbili: ezincibilikayo kumafutha kanye nezincibilikayo emanzini. Iningi lazo likhona oketshezini olucacile nolusobala, kodwa i-oyela encibilikayo enamafutha emifino acwengisisiwe njenge-diluent izoqina ekushiseni okuphansi. Zonke izinhlobo zinokuguquguquka okuthile, indawo yokugcina kufanele inake ukuthi ibekwe endaweni epholile (10-30℃ kufanelekile), futhi inake i-sunscreen, ingangeni umswakama, futhi ivimbele umlilo. Uma iphunga livulwa, akufanele liqhubeke nokugcinwa, kungcono ukulisebenzisa lonke. Shisa izinto ezibucayi, naka isikhathi sokufaka, futhi unake ukuze zisatshalaliswe ngokulinganayo ezintweni.

2. Usawoti

如前所述盐既是防腐剂，又是风味调节剂。其既具有防腐作用，又具有使奶油具有咸味。冬季具有防腐作用，又具有使奶油具有咸味.脂的熔点较低，食盐添加量少；夏季原料油脂的熔点较高，食盐添加量较多。食盐的贮存要注意防潮。

Njengoba kushiwo ngaphambili, usawoti uyisivikelo kanye nokulawula ukunambitheka. Unomsebenzi wokulondoloza, kodwa futhi unomsebenzi wokwenza ukhilimu ube nosawoti. Ebusika, izinga lokuncibilika kwamafutha aluhlaza liphansi kanti inani likasawoti elingeziwe lincane. Ehlobo, izinga lokuncibilika kwamafutha aluhlaza liphezulu kanti inani likasawoti liningi. Usawoti kufanele ugcinwe emswakama.

3．乳清粉 Whey inkungu

在人造奶油中添加乳清粉是為了增加其风味性。乳清粉的主要成分是蛋白质，其其具有一一定条件下易变性且不可逆的特性，在贡存和使用中要尤其注意。具体影响因素如下:

Impuphu ye-Whey ifakwa ku-margarine ukuze kuthuthukiswe ukunambitheka kwayo. Ingxenye eyinhloko yempuphu ye-Whey yiprotheni, eguquguqukayo futhi engaphikiswa ngaphansi kwezimo ezithile. Kufanele kunakwe ngokukhethekile lapho igcinwa futhi isetshenziswa. Izici ezithile ezithonya yilezi ezilandelayo:

（1）化学因素：酸、碱、有机溶剂、重金属盐类、表面活性剂等。

（2）物理因素：加热（高温）、紫外线、超声波、强烈的搅拌、振荡、挤压、各种射。

(1) Izinto zamakhemikhali: i-asidi, isisekelo, isinyibilikisi se-organic, usawoti wensimbi esindayo, ama-surfactants, njll.

(2) Izici zomzimba: ukushisa (izinga lokushisa eliphezulu), i-ultraviolet, i-ultrasonic, ukushukuma okukhulu, ukushukuma, ukuphuma, imisebe ehlukahlukene.

4. I-Butterfat

乳脂是天然的奶油，為了增加人造奶油的营养和风味而添加。低温、阴凉、干燥处存放。

I-Butterfat iyikhilimu yemvelo, engezwe ukwandisa umsoco kanye nokunambitheka kwe-margarine. Gcina endaweni epholile, epholile futhi eyomile.

（七）消泡剂――乳化硅油 i-Deformer-Silicone emulsion

在食品煎炸生产中，有时会产生大量的泡沫，若不及时消泡，则油或泡沫会从容器中溢，作，甚至造成生产事故。我司生产的“KFC”煎炸油中添加乳化硅油，就是利用了它的消泡作用.

乳化硅油为乳白色油状液体，其粘度受温度影响不大，不燃，在空气中不挥发、性质稳定，无毒，无臭，可溶于水。

Ekukhiqizweni kokuthosa ukudla, ngezinye izikhathi kuzoba negwebu eliningi, uma kungenjalo ngesikhathi esifanele, uwoyela noma igwebu lizogcwala lisuka esitsheni, liphazamise ukusebenza, futhi lize libangele nezingozi zokukhiqiza. Uwoyela we-silicone ohlanganisiwe wengezwa ku-"KFC" uwoyela wokuthosa okhiqizwa yinkampani yethu, osebenzisa umphumela wawo wokuthosa.

Uwoyela we-silicone ohlanganisiwe uwuketshezi lwamafutha amhlophe njengobisi, i-viscosity yawo ayithinteki yizinga lokushisa, ayishisi, ayishisi emoyeni, iyinto ezinzile, ayinabo ubuthi, ayinaphunga, iyancibilika emanzini.

第四节  特种油脂行业的发展前景 Intuthuko yemboni ekhethekile kawoyela

我国特种油品市场发展迅速，為与汽车配套使用的消费品，润滑油已经逐步转变为普通消费用品。现在随着机械化水平的提高，润滑油行业发展也随之兴起。机械化的程度越高，润滑油的使用率就越高，前景一片光明，润滑油产业市场发展将趋稳增长。

我国特种油品行业需发挥雄厚科研技术力量优势，把握国际发展趋势，不断完善相关特种油品相关标准，例如我国电力行业很少执行SH0040-91超高压变压器油标准，大部分采用符合国际标准的进口油。我国特种油品企业将会面对广阔的市场需求，迎來更好的机遇.

Imakethe kawoyela ekhethekile ithuthuka ngokushesha. Ezimpahleni zabathengi ezisetshenziswa ezimotweni, uwoyela wokugcoba uguqulwe kancane kancane waba imikhiqizo yabathengi evamile. Manje njengoba izinga lokusetshenziswa kwemishini lithuthuka, intuthuko yemboni kawoyela wokugcoba nayo iyanda. Lapho izinga lokusetshenziswa kwemishini likhuphuka, izinga lokusetshenziswa kukawoyela wokugcoba liphakeme, amathuba ayakhanya, intuthuko yemakethe yemboni kawoyela wokugcoba izoba ukukhula okuzinzile.

Imboni kawoyela ekhethekile yaseShayina idinga ukunikeza izinzuzo zocwaningo oluqinile lwesayensi nobuchwepheshe, iqonde ukuthambekela kwentuthuko yamazwe ngamazwe, futhi ithuthukise njalo amazinga afanele emikhiqizo kawoyela ekhethekile. Isibonelo, imboni yamandla kagesi yaseShayina ayivami ukusebenzisa amazinga kawoyela we-SH0040-91 aphezulu kakhulu, futhi iningi lawo lamukela uwoyela ongeniswa kwamanye amazwe ohlangabezana nezindinganiso zamazwe ngamazwe. Amabhizinisi kawoyela akhethekile aseShayina azobhekana nesidingo esikhulu semakethe futhi alethe amathuba angcono.