特种油脂应用范围及发展前景的可研报告

Akuko ike gbasara oke ngwa na atụmanya mmepe nke mmanụ na abụba pụrụ iche

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。19世纪史。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。法国化学家梅吉。穆里斯于1 869年制成的奶油油获法国、英国专利。为“人造奶油”，它还有一名“麦淇淋”，是英文“Margarine”的音译。（可研报告）

Nkeji 1 Okwu Mmalite mmanụ na abụba pụrụ iche

Mmanụ pụrụ iche dị ka margarine, nwere ihe karịrị otu narị afọ nke akụkọ ihe mere eme site na mepụtara. Ná ngwụsị narị afọ nke 19, n'oge Agha Franco-Prussian, Napoleon nke Atọ nke France nyere onyinye iji were onye na-anọchi anya ude nke dị ụkọ na Europe. Meggie, onye French chemist. Mmanụ ude nke Mullis mere na 1869 nwetara ikike na France na England. Dị ka ngwaahịa ọhụrụ ahụ yiri bọta n'ụdị ya na ọdịdị ya, a na-akpọ ya "Margarine," yana "margarine," nke bụ nsụgharị nke okwu Bekee margarine. (Akụkọ ọmụmụ ihe ga-ekwe omume)

第二节特种油脂的生产工艺

Nkebi 2 Teknụzụ mmepụta nke mmanụ na abụba pụrụ iche

(一)生产工艺eserese eruba mmepụta

1．人造奶油生产工艺 Usoro nke margarine

油相+水相→乳化→巴氏杀菌→急冷→捏合→人造奶油

Usoro mmanụ + mmiri mmiri →Emulsification → pasteurizing → Quenching → Ịkụkụ →Margarine

2．起酥油生产工艺 Usoro nke mkpụmkpụ

基料油→（乳化）→急冷→捏合→起酥油

Mmanụ ala →Emulsification →Quenching →Igweri →Ibelata

3．代可可脂生产工艺 Usoro ihe ngbanwe nke koko butter

氢化基料油→急冷→捏合→代可可脂

Hydrogenation base mmanụ → Quenching → Igwakorita → Onye na-anọchi bọta koko

（二）主要设备Akụrụngwa isi

 

乳化罐（人造奶油、起酥油〕、高压泵、急冷机、捏合机、背压阀、休

Emulsification tank (margarine & shortening), HP mgbapụta, votator, pin rotor igwe, azụ mgbali valvụ, izu ike tube (table margarine)

第三节特种油脂的应用范围Ngwa nke mmanụ pụrụ iche

(一) 乳化剂Onye nnọchi anya emulsifying

众所周知油、水是不相溶的，而我们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。

Dị ka anyị niile maara, mmanụ na mmiri bụ insoluble, na anyị margarine na-emepụta mmanụ na mmiri dị ka isi akụrụngwa, abụọ nwere ike ịbụ ezigbo Nchikota mere site emulsification nke emulsifier. Ihe emulsifiers a na-ejikarị eme ihe bụ ndị a:

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，按其纯度可分为蒸馏单甘酯（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）。贮存时注意密封保存。

Monoglyceride bụ emulsifier a na-ejikarị eme ihe, nke a na-akwadebe site na mmeghachi omume nke glycerol na mmanụ. Ngwaahịa na ntụ ntụ, granular ma ọ bụ mado, dị ka ịdị ọcha ya nwere ike kewaa n'ime monoglyceride distilled (dị ọcha 40-50%) na monoglyceride na-enweghị isi (dị ọcha karịa 90%). Na-adịghị edozi na mmiri, soluble na griiz (n'elu 80 ℃). Debe ya akara mgbe ị na-echekwa ya.

2. Lecithin

卵磷脂最初取自蛋黄，但由于其成本高且易腐败，生产中用大豆磷脂代用卵磷脂。大豆磷脂是大豆水化脱胶的副产品，主要成分为卵磷脂、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，是良好的天然乳化剂。卵磷脂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，贮存时应遮光、密封。

Lecithin sitere na nkochi akwa, mana n'ihi oke ọnụ ya na ọdịdị na-emebi emebi, a na-eji lecithin soy kama na-emepụta ya. Soybean phospholipid bụ ngwaahịa sitere na nsị soybean hydration. Ihe mejupụtara ya bụ lecithin, lecithin na inositol phospholipid. Mmiri viscous translucent nke na-atụgharị edo edo ngwa ngwa n'ikuku ma ọ bụ ìhè wee ghọọ aja aja na-enweghị isi. Na-adịghị edozi na mmiri, ezigbo mmanụ solubility na emulsification, bụ ezigbo emulsifier eke. Lecithin agbakwunyere na margarine ma ọ bụ mkpirisi nwere ike ịkwalite nkwụsi ike, mee ka ụtọ nri dịkwuo mma, kamakwa iji gbochie ịgbasa mmanụ n'oge isi nri, nchekwa kwesịrị ịbụ ndò, mechie.

3. 蔗糖酯 Sucrose ester

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，难溶于油，120℃下稳定，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、蛋糕有抗老化作用。

Sucrose ester bụ ụdị surfactant dị mma ma dị nchebe, nke a kwadebere site na mmeghachi omume nke sucrose na fatty acid, soluble na mmiri, mana ọ bụghị soluble na mmanụ, kwụsiri ike na 120 ℃, ga-erepịa n'elu 145 ℃. Enwere ike iji Sucrose ester na monoglyceride mee emulsifier nke margarine, nke nwere mmetụta mgbochi ịka nká na achịcha na achicha.

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是由山梨糖醇与脂肪酸反应制得的一类物质是由山梨糖醇与脂肪酸反应制得的一类物质是由山梨糖醇与脂肪酸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。白色或黄白色，热稳定性好，难溶，于加热易溶于油脂。最大特性是对油脂结构有稳定作用，可使急冷冷各油脂用定在

Sorbitol fatty acid ester bụ ụdị ihe a kwadebere site na mmeghachi omume nke sorbitol na fatty acid, nke ụlọ ọrụ anyị na-ejikarị SPAN60 na SPAN65. Ebe agbaze nke SPAN60 bụ 52-54 ℃, uru acid bụ 5-10, na uru acid nke SPAN65 bụ 55-57℃ na 12-15 n'otu n'otu, na ayodiin uru nke abụọ bụ ihe na-erughị 2. White ma ọ bụ odo odo. na-acha ọcha, ezigbo nkwụsi ike nke okpomọkụ, siri ike igbari na mmiri, dị mfe igbari na mmanụ mgbe ọkụ. Ihe kachasị mkpa bụ ime ka nhazi nke griiz guzosie ike, nke nwere ike ime ka griiz guzosie ike na β 'crystal Ọdịdị mgbe emenyụchara.

(二）抗氧化剂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、效枾著的抗氧化剂。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：

Oxidation bụ ihe dị mkpa na-eduga n'ịkwalite àgwà margarine na mkpụmkpụ. Iji gbochie oxidation, na mgbakwunye na ịtụle nhọrọ nke akụrụngwa, ụzọ nhazi, nkwakọ ngwaahịa na ọnọdụ nchekwa, a pụkwara ịgbakwunye ụfọdụ antioxidants dị mma ma dị irè. Mmetụta nke antioxidants na-adabere n'ụdị mmanụ, ogo nchacha, ọdịnaya FFA, ọla kọpa na ion ígwè, mmiri, ọkụ, ikpughe na ikuku, na okpomọkụ. Ihe antioxidants anyị na-ejikarị bụ ndị a:

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给，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.

White ma ọ bụ odo odo waxy crystalline ntụ ntụ, na pụrụ iche phenolic isi na pungent isi, agbaze 57-65 ℃, insoluble na mmiri, 25℃ mmanụ solubility 30-40%, ezigbo thermal kwụsie ike, adịghị ike alkali adịghị mfe ibibi, nwere ike ịbụ. eji na-esi nri, ike antibacterial ike. BHA dị irè karị ma ọ bụrụ na ejiri ya na antioxidants ndị ọzọ ma ọ bụ citric acid, synergist. Oke kachasị bụ 0.2g/kg na griiz yana 0.1g/kg na 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0.1g/Kg, 与BHA、柠檬酸合用以“BHT：BHA：柠檬酸=2:2:1”比例为佳。

White crystal ma ọ bụ ntụ ntụ, keenweghiuto, odorless, agbaze ebe 69.5-70.5 ℃, esi ebe 265 ℃, insoluble na mmiri, 25℃ soybean mmanụ soluble 30%, owu mmanụ 20%, 40℃ mmanu abuba 40%, ezi thermal kwụsie ike, sublimation, enweghị BHA heteroodor, ọnụ ala dị ala, nsi na-emetụta BHA nnukwu antioxidant ike. Oke kachasị nke abụba bụ 0.2g/Kg, margarine bụ 0.1g/Kg, yana oke BHT: BHA: citric acid = 2:2:1 kacha mma mgbe ejikọtara ya na BHA na 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添加到油中不会产生异味或异臭，油溶性良好，熔点126.5－128.5℃,可单独使用。

Ụdị ọhụrụ nke antioxidant, mmetụta antioxidant dị mma karịa BHA, BHT, àgwà kasịnụ nke Fe ion na-enweghị agba. TBHQ agaghị emepụta isi ma ọ bụ heteroodor mgbe agbakwunyere mmanụ, mmanụ ahụ nwekwara ezigbo solubility. Ebe agbaze bụ 126.5-128.5 ℃. Enwere ike iji ya naanị ma ọ bụ gwakọta ya na BHT na BHA, na oke agbakwunyere na mmanụ bụ 0.02%.

(三）增效剂---柠檬酸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著，此种现象称为增效作用。在植物油中使用酚型抗氧化剂。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+）生成螉后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前的1/4.

Nchikota nke abụọ ma ọ bụ karịa antioxidants, ma ọ bụ synergist, na-adịkarị irè karịa otu naanị, ihe a maara dị ka synergism. Ọ bụrụ na agbakwunyere citric acid na mmanụ ihe oriri, mmetụta antioxidant nke phenolic antioxidants ga-akawanye mma. A na-ekwenyekarị na citric acid nwere ike ịmepụta chelates na ion metal trace (Cu2+, Fe3+) na-akwalite oxidation, si otú ahụ na-agafe ion metal nke na-akwalite oxidation. Usoro onunu ogwu nke synergist bụ n'ozuzu 1 / 4-1 / 2 nke nke antioxidant phenolic.

（四）防腐剂Ihe nchekwa

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。

Mmiri dị na margarine, karịsịa ụfọdụ ihe ndị dị na mmiri mmiri (dị ka ntụ ntụ whey), na-adịkarị mfe ịmịpụta microbial na uto. Ihe nchekwa bụ ihe na-egbu microorganisms ma ọ bụ gbochie mmepụta ha.

1. 盐 Nnu

盐既是调味剂又是优良的防腐剂，盐的贮存要注意防止受污染和防潮。

Nnu bụ ma ihe na-esi ísì ụtọ na ihe nchekwa dị mma. Nchekwa nnu kwesịrị ịkpachara anya iji gbochie mmetọ na mgbochi mmiri.

2. 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5－6以下范围内使用。贮存时注意防潮、密封。

kristal na-enweghị agba ma ọ bụ na-acha ọcha na-acha ọcha ma ọ bụ ntụ ntụ, na-esi ísì ụtọ ma ọ bụ na-esi ísì ụtọ, na-ejighị n'aka na ikuku, nwere ike ịcha ya site na oxidation, hygroscopic, dị mfe soluble na mmiri, nwere mmetụta inhibitory na ebu, yist na aerostatic bacteria, bụ ihe nchekwa acidic, kwesịrị ịdị eji na PH uru nke 5-6 n'okpuru oke. Lezienụ anya na mmiri na-ekpuchi mmiri na akara mgbe ị na-echekwa ya.

(五) 色素Agba agba

1.β－胡萝卜素 Beta carotene

β－胡萝卜素为理想的天然色素，具价格低、有营养、色调稳定等优点。红索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℃在植物油中溶解度为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+）颜色变浅。贮存时要置于阴凉处，并注意遮光、密闭。

β-carotene bụ ezigbo pigmenti eke, nke nwere uru nke ọnụ ala dị ala, nri na-edozi ahụ na nkwụsi ike nke agba. Reddish-acha odo odo na-acha uhie uhie crystalline ntụ ntụ, ubé heteroodor, insoluble na mmiri na glycerol, insoluble na ethanol, acetone, solubility nke 0.05-0.10% na akwukwo nri mmanụ na 240 ℃. Beta-carotene anaghị eguzosi ike na ma ọkụ ma oxygen ma na-adị ọkụ na agba mgbe ekpughere ya na ion metal dị arọ dị ka Fe3+. Ekwesịrị idobe nchekwa na ebe dị jụụ, ma ṅaa ntị na shading, ikuku.

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、耐还原性、耐细菌性差，遇碱变褐色。吸湿性强，宜贮存于干燥、阴凉处，长期保存，应注意密封、防潮、防变质。

Uhie uhie ma ọ bụ ọchịchịrị ntụ ntụ, enweghị isi, ọbara ọbara na mmiri, mmanụ na-adịghị ike, ọkụ na-eguzogide, ezigbo acid resistance, okpomọkụ na-eguzogide, mbenata nguzogide, ogbenye nje na-eguzogide, alkali gbanwee agba aja aja. Ihe onwunwe hygroscopic siri ike, kwesịrị ịchekwa ya na akọrọ, ebe dị jụụ, nchekwa ogologo oge, kwesịrị ịṅa ntị na akara, mmiri na-egosi, mgbochi mmebi.

3.柠檬黄 Lemọn edo edo

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。贮存注意事项同脂红。

Oroma odo ntụ ntụ, enweghị isi, 0.1% mmiri ngwọta odo, insoluble na mmanụ, okpomọkụ na-eguzogide, acid na-eguzogide, nnu na-eguzogide dị mma, oxygen iguzogide, alkali iguzogide bụ ogbenye, na-atụgharị ọbara ọbara mgbe alkali. Nchekwa nchekwa bụ otu ihe ahụ dị ka carmine.

（六）风味添加剂Ihe ụtọ ụtọ

1.香精 Isi ísì

食用香精是用各种安全性高的香料和稀释剂等调和而成，可分为油溶性和水溶性两大类。大多以澄清、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会出现冷凝现象。所有香精都有一定的挥发性，贮存时要注意置于阴凉处（10－30℃为宜），并注意防晒、防潮、防火。香精启封后，不宜继续贮存，最好尽量用完。热敏性物料，使用时注意投入时间，并要注意使其在物料中均匀分布。

A na-eme ihe oriri na-esi ísì ụtọ dị iche iche nke ngwa nri na diluents nwere nchekwa dị elu, nke nwere ike kewaa ụzọ abụọ: mmanụ soluble na mmiri soluble. Ọtụtụ n'ime ha na-adị na mmiri mmiri doro anya na nke doro anya, mana mmanụ soluble kacha mma na mmanụ ihe oriri a nụchara anụcha dị ka diluent ga-agbakọta na obere okpomọkụ. Ihe ụtọ niile nwere ụfọdụ mgbanwe, nchekwa kwesịrị ịṅa ntị ka etinye ya n'ebe dị jụụ (10-30 ℃ kwesịrị ekwesị), ma ṅaa ntị na sunscreen, mmiri-àmà, mgbochi ọkụ. Flavor mgbe imeghe, ekwesịghị ịnọgide na-echekwa, ọ kacha mma iji. Ihe na-ekpo ọkụ na-ekpo ọkụ, ṅaa ntị na oge ntinye, ma ṅaa ntị iji mee ka ọ kesaa ya nke ọma na ihe ahụ.

2. 盐 Nnu

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。冬季原料油脂的熔点较低，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。

Dị ka e kwuru na mbụ, nnu bụ ma ihe nchekwa ma na-achịkwa ekpomeekpo. Ọ nwere ọrụ nke nchekwa, ma nwekwara ọrụ nke ime ude nnu. N'oge oyi, ebe a na-agbaze mmanụ raw na-adị ala ma nnu agbakwunyere dị ntakịrị. N'oge okpomọkụ, ebe mgbaze nke mmanụ ọkụ dị elu na ọnụ ọgụgụ nke nnu ka ukwuu. Ekwesịrị ịchekwa nnu megide mmiri.

3. 乳清粉 Whey alụlụ

在人造奶油中添加乳清粉是为了增加其风味性。 乳清粉一定条件下易变性且不可逆的特性，在贮存和使用中要尤其注意。且不可逆的特性。

A na-agbakwunye ntụ ọka whey na margarine iji mee ka ụtọ ya dịkwuo mma. Akụkụ bụ isi nke whey ntụ ntụ bụ protein, nke na-agbanwe agbanwe na nke a na-apụghị ịgbanwe agbanwe n'okpuru ọnọdụ ụfọdụ. Ekwesịrị itinye nlebara anya pụrụ iche na ya na nchekwa na ojiji. Ihe ndị na-emetụta kpọmkwem bụ ndị a:

(1）化学因素：酸、碱、有机溶剂、重金属盐类、表面活性剂等。

(1)

(1) Kemịkalụ ihe: acid, isi, organic mgbaze, arọ metal salts, surfactants, wdg.

(2) Ihe anụ ahụ: kpo oku (elu okpomọkụ), ultraviolet, ultrasonic, oké mkpali, oscillation, extrusion, dị iche iche ụzarị.

4. 乳脂 Butterfat

乳脂是天然的奶油，为了增加人造奶油的营养和风味而添加。低温、阴凉、干燥夔夔夔干燥夔夔夔干燥。

Butterfat bụ ude eke, agbakwunyere na-abawanye oriri na-edozi ahụ na ekpomeekpo nke margarine. Chekwaa n'ebe dị jụụ, dị jụụ na nkụ.

(七）消泡剂――乳化硅油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出，妨碍操作，甚至造成生产事故。我司生产的“KFC

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。

Na mmepụta nke frying nri, mgbe ụfọdụ, a ga-enwe ọtụtụ ụfụfụ, ma ọ bụrụ na ọ bụghị n'oge, mmanụ ma ọ bụ ụfụfụ ga-ejupụta na akpa ahụ, na-egbochi ọrụ ahụ, na ọbụna kpatara ihe mberede mmepụta. A na-agbakwunye mmanụ silicone emulsified na mmanụ frying nke "KFC" nke ụlọ ọrụ anyị na-emepụta, nke na-eji mmetụta nkwụsị ya.

Emulsified silicone mmanụ bụ mmiri ara ehi na-acha ọcha mmanụ mmiri, ya viscosity adịghị emetụta okpomọkụ, na-abụghị ire ọkụ, na-adịghị agbanwe agbanwe na ikuku, kwụsiri ike ihe onwunwe, na-adịghị egbu egbu, odorless, soluble na mmiri.

第四节  特种油脂行业的发展前景 Atụmanya mmepe nke ụlọ ọrụ mmanụ pụrụ iche

我国特种油品市场发展迅速，为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，迎来更好的机遇。

Ahịa mmanụ pụrụ iche na-etolite ngwa ngwa. Maka ngwa ahịa eji eji ụgbọ ala eme ihe, mmanụ a na-ete mmanụ ejirila nke nta nke nta gbanwee ka ọ bụrụ ngwaahịa ndị ahịa na-ejikarị. Ugbu a site na mmụba nke ọkwa igwe, mmepe nke ụlọ ọrụ mmanụ mmanụ na-arị elu. Ogo nke mechanization dị elu, ọnụ ọgụgụ ojiji nke mmanụ mmanụ na-abawanye, atụmanya na-enwu gbaa, mmepe nke ahịa ụlọ ọrụ mmanụ mmanụ ga-abụ uto kwụsiri ike.

Ụlọ ọrụ mmanụ pụrụ iche nke China kwesịrị inye egwuregwu zuru oke maka uru nke nyocha sayensị siri ike na teknụzụ, ghọta usoro mmepe mba ụwa, ma na-emeziwanye ụkpụrụ dị mkpa nke ngwaahịa mmanụ pụrụ iche. Dịka ọmụmaatụ, ụlọ ọrụ ọkụ eletrik nke China anaghị eme ihe SH0040-91 ultra-high voltaji ụkpụrụ mmanụ, na ọtụtụ n'ime ha na-anakwere mmanụ ebubata nke dabara ụkpụrụ mba ụwa. Ụlọ ọrụ mmanụ pụrụ iche nke China ga-eche nnukwu ahịa ahịa ihu ma webata ohere ka mma.