{"id":199433,"date":"2021-04-08T02:59:58","date_gmt":"2021-04-08T02:59:58","guid":{"rendered":"https:\/\/blog.hannaservice.eu\/matja-e-parametrave-me-te-rendesishem-per-percaktimin-e-cilesise-se-mjaltit\/"},"modified":"2022-12-26T12:37:03","modified_gmt":"2022-12-26T12:37:03","slug":"matja-e-parametrave-me-te-rendesishem-per-percaktimin-e-cilesise-se-mjaltit","status":"publish","type":"post","link":"https:\/\/blog.hannaservice.eu\/al\/matja-e-parametrave-me-te-rendesishem-per-percaktimin-e-cilesise-se-mjaltit\/","title":{"rendered":"Matja e parametrave m\u00eb t\u00eb r\u00ebnd\u00ebsish\u00ebm p\u00ebr p\u00ebrcaktimin e cil\u00ebsis\u00eb s\u00eb mjaltit"},"content":{"rendered":"\t\t
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\n\t\t\t\t\t\t\t\t\tMjalti ka pasur nj\u00eb r\u00ebnd\u00ebsi t\u00eb madhe n\u00eb diet\u00ebn ushqimore gjat\u00eb historis\u00eb. P\u00ebr shkak t\u00eb p\u00ebrb\u00ebrjes s\u00eb tij kimike p\u00ebdoret n\u00eb industrin\u00eb ushqimore si dhe n\u00eb industrin\u00eb farmaceutike. Mjalti nuk mund t\u00eb sintetizohet n\u00eb m\u00ebnyr\u00eb industriale dhe p\u00ebr k\u00ebt\u00eb arsye shum\u00eb shpesh falsifikohet. M\u00ebsoni m\u00eb shum\u00eb rreth parametrave t\u00eb cil\u00ebsis\u00eb s\u00eb mjaltit dhe si t’i masni ato.

\n\nP\u00ebrkufizimi i mjaltit<\/strong>

\n\nK\u00ebrkesat p\u00ebr cil\u00ebsin\u00eb e mjaltit korrespondojn\u00eb me k\u00ebrkesat e Bashkimit Evropian dhe jan\u00eb t\u00eb p\u00ebrcaktuara me ligj. Sipas Codex Alimentarius, mjalti \u00ebsht\u00eb nj\u00eb substanc\u00eb e \u00ebmb\u00ebl natyrale e prodhuar nga blet\u00ebt (Apis mellifera) nga nektar\u00ebt e bim\u00ebve. Bim\u00ebt nga t\u00eb cilat prodhohet mjalti jan\u00eb t\u00eb shum\u00ebllojshme.\n\t\t\t\t\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
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P\u00ebrb\u00ebrja kimike e mjaltit<\/strong><\/p>\n

P\u00ebrb\u00ebr\u00ebsit m\u00eb t\u00eb zakonsh\u00ebm tek mjalti jan\u00eb padyshim karbohidratet<\/strong>, nd\u00ebr t\u00eb cilat mbizot\u00ebrojn\u00eb fruktoza dhe glukoza.<\/strong> Substancat si acidet organike, enzimat dhe grimcat e ngurta hyjn\u00eb n\u00eb mjalt\u00eb gjat\u00eb formimit t\u00eb tij. P\u00ebrb\u00ebrja kimike e mjaltit varet shum\u00eb nga origjina e tij botanike. Karbohidratet<\/strong> p\u00ebrb\u00ebjn\u00eb p\u00ebrb\u00ebr\u00ebsin kryesor t\u00eb mjaltit, me nj\u00eb p\u00ebrqindje prej 73 deri n\u00eb 83%.<\/strong> Sheqernat totale reduktuese (fruktoza + glukoz\u00eb) jan\u00eb n\u00eb raporte t\u00eb ndryshme n\u00eb var\u00ebsi t\u00eb llojit t\u00eb bim\u00ebve.<\/p>\n

Masni leht\u00ebsisht p\u00ebrmbajtjen e fruktoz\u00ebs me Refraktometrin Dixhital p\u00ebr Analiz\u00ebn sipas Pesh\u00ebs n\u00eb % p\u00ebr Fruktoz\u00ebn – HI96802<\/strong> dhe glukoz\u00ebn me Refraktometrin Dixhital p\u00ebr Analiz\u00ebn sipas Pesh\u00ebs n\u00eb % p\u00ebr glukoz\u00ebn- HI96803<\/strong><\/p>\n\t\t\t\t\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

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T\u00eb dy HI96802 dhe HI96803 jan\u00eb refraktometra dixhital\u00eb, portativ\u00eb p\u00ebr produkte ushqimore t\u00eb krijuar p\u00ebr t\u00eb raportuar p\u00ebrmbajtjen e solucioneve ujore q\u00eb p\u00ebrmbajn\u00eb sheqer si % glukoze ndaj pesh\u00ebs (% w\/w) ose si % fruktoz\u00eb ndaj pesh\u00ebs (%w\/w). Ata raportojn\u00eb rezultatet me nj\u00eb sakt\u00ebsi prej \u00b10,2%. Funksionimi i njehsor\u00ebve thjeshtohet vet\u00ebm me dy butona: nj\u00eb buton \u00ebsht\u00eb p\u00ebr t\u00eb kalibruar me uj\u00eb t\u00eb distiluar ose t\u00eb dejonizuar dhe tjetri p\u00ebr t\u00eb realizuar matje. T\u00eb gjitha leximet kompensohen automatikisht p\u00ebr ndryshimet e temperatur\u00ebs sipas standardit ICUMSA Methods Book dhe shfaqen brenda nj\u00eb kohe p\u00ebrgjigjeje prej 1,5 sekonde. Cdo pjes\u00eb e aparaturave pastrohet leht\u00eb. Thjesht fshijeni me nj\u00eb leck\u00eb t\u00eb but\u00eb para matjes p\u00ebr mostr\u00ebn tjet\u00ebr.<\/p>\n\t\t\t\t\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

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P\u00ebrqindja e ujit<\/strong> tek mjalti zakonisht varion nd\u00ebrmjet 14.5 dhe 18.5%.<\/strong> Vlerat m\u00eb t\u00eb m\u00ebdha se k\u00ebto mund t\u00eb sugjerojn\u00eb fermentim. Megjithat\u00eb, disa lloje mjalti p\u00ebrmbajn\u00eb n\u00eb m\u00ebnyr\u00eb natyrale nj\u00eb p\u00ebrqindje m\u00eb t\u00eb lart\u00eb uji (g\u00ebshtenja nga 17 n\u00eb 19%, shqopa deri n\u00eb 21%). Kufiri i sip\u00ebrm p\u00ebr vendosjen e mjaltit n\u00eb treg \u00ebsht\u00eb p\u00ebrcaktuar me ligj dhe \u00ebsht\u00eb 20%. P\u00ebr shkak t\u00eb higroskopis\u00eb s\u00eb mjaltit, p\u00ebrmbajtja e ujit n\u00eb t\u00eb nuk \u00ebsht\u00eb nj\u00eb vler\u00eb konstante, por ndryshon gjat\u00eb ruajtjes, n\u00eb var\u00ebsi t\u00eb sasis\u00eb s\u00eb lag\u00ebshtis\u00eb n\u00eb aj\u00ebr.<\/p>\n

P\u00ebrb\u00ebr\u00ebsit e mbetur t\u00eb mjaltit kur p\u00ebrjashtojm\u00eb karbohidratet dhe ujin p\u00ebrb\u00ebjn\u00eb m\u00eb pak se 1.5% t\u00eb mjaltit dhe ato jan\u00eb: acidet organike, substancat nitrike, mineralet.<\/p>\n

Kriteret e p\u00ebrb\u00ebrjes s\u00eb mjaltit sipas legjislacionit t\u00eb mjaltit t\u00eb Bashkimit Evropian<\/strong><\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
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1. P\u00ebrmbajtja e fruktoz\u00ebs dhe glukoz\u00ebs (shuma e t\u00eb dyjave)<\/strong><\/p>\n<\/td>\n

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– mjalti i lul\u00ebzimit <\/p>\n<\/td>\n

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jo m\u00eb pak se 60 g\/100 g<\/p>\n<\/td>\n<\/tr>\n

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– mjalti i p\u00ebrzier me mjaltin e lul\u00ebzimit <\/p>\n<\/td>\n

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jo m\u00eb pak se 45 g\/100 g<\/p>\n<\/td>\n<\/tr>\n

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2. P\u00ebrmbajtja e saharoz\u00ebs<\/strong><\/p>\n<\/td>\n

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– n\u00eb p\u00ebrgjith\u00ebsi <\/p>\n<\/td>\n

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jo m\u00eb shum\u00eb se 5 g\/100 g<\/p>\n<\/td>\n<\/tr>\n

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\u2014 false acacia (Robinia pseudoacacia<\/em>), alfalfa (Medicago sativa<\/em>), Menzies Banksia (Banksia menziesii<\/em>), French honeysuckle (Hedysarum<\/em>), red gum (Eucalyptus camaldulensis<\/em>), leatherwood (Eucryphia lucida<\/em>, Eucryphia milliganii<\/em>), Citrus spp<\/em>.<\/p>\n<\/td>\n

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jo m\u00eb shum\u00eb se 10 g\/100 g<\/p>\n<\/td>\n<\/tr>\n

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– livando (Lavandula spp.<\/em>), borage (Borago officinalis<\/em>) <\/p>\n<\/td>\n

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jo m\u00eb shum\u00eb se 15 g\/100 g<\/p>\n<\/td>\n<\/tr>\n

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3. P\u00ebrmbajtja e lag\u00ebshtis\u00eb<\/strong><\/p>\n<\/td>\n

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– n\u00eb p\u00ebrgjith\u00ebsi <\/p>\n<\/td>\n

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jo m\u00eb shum\u00eb se 20%<\/p>\n<\/td>\n<\/tr>\n

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\u2014 shqopa (Calluna<\/em>) dhe mjalti n\u00eb p\u00ebrgjith\u00ebsi <\/p>\n<\/td>\n

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jo m\u00eb shum\u00eb se 23%<\/p>\n<\/td>\n<\/tr>\n

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— mjalti i p\u00ebrpunuar nga shqopa (Calluna<\/em>) <\/p>\n<\/td>\n

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jo m\u00eb shum\u00eb se 25 %<\/p>\n<\/td>\n<\/tr>\n

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4. P\u00ebrcjellshm\u00ebria elektrike<\/strong><\/p>\n<\/td>\n

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– mjalti q\u00eb nuk renditet m\u00eb posht\u00eb, dhe p\u00ebrzierjet e k\u00ebtyre mjaltit <\/p>\n<\/td>\n

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jo m\u00eb shum\u00eb se 0,8 mS\/cm<\/p>\n<\/td>\n<\/tr>\n

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– mjalti i g\u00ebshtenjave dhe p\u00ebrzierjet e tyre, p\u00ebrve\u00e7 atyre t\u00eb listuara m\u00eb posht\u00eb<\/p>\n<\/td>\n

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jo m\u00eb shum\u00eb se 0,8 mS\/cm<\/p>\n<\/td>\n<\/tr>\n

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– p\u00ebrjashtime: luleshtrydhet (Arbutus unedo<\/em>), pisha (Erica<\/em>), eukalipt, lime (Tilia spp<\/em>.),<\/p>\n<\/td>\n<\/tr>\n

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5. Acidi i lir\u00eb<\/strong><\/p>\n<\/td>\n

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– n\u00eb p\u00ebrgjith\u00ebsi <\/p>\n<\/td>\n

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jo m\u00eb shum\u00eb se 50 miliard\u00eb<\/p>\n

-acid ekuivalent p\u00ebr 1000 g<\/p>\n<\/td>\n<\/tr>\n

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\u2014 mjalti i p\u00ebrpunuar <\/p>\n<\/td>\n

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jo m\u00eb shum\u00eb se 80 miliard\u00eb<\/p>\n

-acid ekuivalent p\u00ebr 1000 g<\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Source: <\/strong>https:\/\/www.ihc-platform.net\/ihcmethods2009.pdf<\/a><\/span><\/p>\n

Vetit\u00eb fizike t\u00eb mjaltit<\/strong><\/p>\n

Vetit\u00eb fizike t\u00eb mjaltit p\u00ebrfshijn\u00eb kristalizimin<\/em>, viskozitetin<\/em>, higroskopin\u00eb<\/em>, p\u00ebrcjellshm\u00ebrin\u00eb elektrike<\/em>, vetit\u00eb optike<\/em>, indeksin e thyerjes<\/em> dhe mas\u00ebn specifike<\/em>. Vetit\u00eb fizike varen nga p\u00ebrb\u00ebrja kimike e mjaltit. Karbohidratet dhe uji p\u00ebrb\u00ebjn\u00eb pjes\u00ebn m\u00eb t\u00eb madhe t\u00eb mjaltit, k\u00ebshtu q\u00eb vetit\u00eb fizike t\u00eb mjaltit varen m\u00eb s\u00eb shumti prej tyre.<\/p>\n

Kristalizimi<\/em><\/strong><\/p>\n

Mjalti \u00ebsht\u00eb nj\u00eb tret\u00ebsir\u00eb e tep\u00ebrt e glukoz\u00ebs dhe kalimi i glukoz\u00ebs s\u00eb tep\u00ebrt n\u00eb nj\u00eb form\u00eb kristalore t\u00eb ekuilibrit ndodh n\u00eb m\u00ebnyr\u00eb spontane. Glukoza shnd\u00ebrrohet n\u00eb monohidrat glukoze dhe uji i \u00e7liruar e b\u00ebn mjaltin m\u00eb t\u00eb prirur ndaj fermentimit dhe prishjes. Tendenca p\u00ebr t’u kristalizuar m\u00eb shpejt varet jo vet\u00ebm nga p\u00ebrmbajtja e sheqerit, por edhe nga raporti i glukoz\u00ebs dhe fruktoz\u00ebs – m\u00eb shum\u00eb glukoz\u00eb dhe m\u00eb pak fruktoz\u00eb do t\u00eb thot\u00eb kristalizimi m\u00eb i shpejt\u00eb. Temperatura m\u00eb e favorshme p\u00ebr kristalizimin<\/strong> \u00ebsht\u00eb nga 10<\/strong>\u00b0C deri n\u00eb 20\u00b0C<\/strong>, mbi 27\u00b0C nuk ka kristalizim.<\/p>\n\t\t\t\t\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

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P\u00ebr t\u00eb kontrolluar temperatur\u00ebn e mjaltit tuaj p\u00ebr krisalizim, mund t\u00eb p\u00ebrdorni termometrin e palossh\u00ebm Checktemp<\/strong>\u00ae 4 – HI151<\/strong> <\/p>\n

HI151 Checktemp\u00ae 4 \u00ebsht\u00eb nj\u00eb termomet\u00ebr termistor i palossh\u00ebm q\u00eb mund t\u00eb mas\u00eb temperatur\u00ebn deri n\u00eb 300 \u00b0C (572 \u00b0F). K\u00ebta termometra ofrojn\u00eb shum\u00eb ve\u00e7ori t\u00eb avancuara duke p\u00ebrfshir\u00eb CAL-Check p\u00ebr nj\u00eb verifikim t\u00eb brendsh\u00ebm t\u00eb elektronik\u00ebs dhe nj\u00eb sensor l\u00ebvizjeje i cili eliminon nevoj\u00ebn e mbylljes dhe rihapjes s\u00eb sond\u00ebs kur njehsori hyn n\u00eb modalitetin e kursimit t\u00eb energjis\u00eb. Checktemp 4 \u00ebsht\u00eb i disponuesh\u00ebm n\u00eb gjasht\u00eb ngjyra t\u00eb ndryshme t\u00eb cilat mund t’u caktohen produkteve t\u00eb ndryshme p\u00ebr t\u00eb shmangur kontaminimin e sond\u00ebs n\u00eb restorant, kuzhin\u00eb ose tek procesi i prodhimit.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Konduktiviteti elektrik<\/em><\/strong><\/p>\n

P\u00ebrcjellshm\u00ebria elektrike varet nga p\u00ebrqindja e krip\u00ebrave. Ky \u00ebsht\u00eb nj\u00eb paramet\u00ebr q\u00eb p\u00ebrve\u00e7 vler\u00ebsimit t\u00eb cil\u00ebsis\u00eb, sh\u00ebrben edhe si kriter p\u00ebr njohjen e origjin\u00ebs botanike t\u00eb mjaltit \u2013 m\u00eb sakt\u00eb p\u00ebr dallimin e mjaltit t\u00eb luleve, me p\u00ebrjashtim t\u00eb mjaltit t\u00eb g\u00ebshtenj\u00ebs. Duke qen\u00eb se mjalti honeydew karakterizohet nga nj\u00eb p\u00ebrmbajtje shum\u00eb m\u00eb e lart\u00eb e mineraleve, p\u00ebrcjellshm\u00ebria e tij elektrike sipas rregulloreve t\u00eb BE-s\u00eb duhet t\u00eb jet\u00eb m\u00eb e madhe se 0.8 mS\/cm.<\/strong><\/p>\n\t\t\t\t\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

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\n\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tM\u00ebsoni m\u00eb shum\u00eb<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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P\u00ebr matjen e p\u00ebrcjellshm\u00ebris\u00eb elektrike p\u00ebrdorni edge<\/strong>\u00ae Multiparameter EC\/TDS\/Salinity Meter – HI2030<\/strong><\/p>\n

edge\u2019s Dizajni novator \u00ebsht\u00eb kulmi i vizionit t\u00eb Hanna-s, aft\u00ebsive t\u00eb projektimit, prodhimit t\u00eb integruar dhe K\u00ebrkimit dhe Zhvillimit t\u00eb klasit bot\u00ebror. Mat\u00ebsi edge \u00ebsht\u00eb vet\u00ebm 0,5″ i trash\u00eb, por i pasur me ve\u00e7ori p\u00ebr t\u00eb p\u00ebrmbushur nevojat e nj\u00eb numri t\u00eb madh klient\u00ebsh. P\u00ebr ata q\u00eb preferojn\u00eb funksionimin shum\u00eb t\u00eb thjesht\u00eb, ekziston nj\u00eb funksion i modalitetit baz\u00eb me menu dhe opsione t\u00eb thjeshtuara, nd\u00ebrsa p\u00ebr ata q\u00eb k\u00ebrkojn\u00eb ve\u00e7ori t\u00eb p\u00ebrparuara ekziston modaliteti standard i plot\u00eb i funksionimit. edge HI2030 EC\/TDS\/Kripshm\u00ebria mund t\u00eb p\u00ebrmir\u00ebsohet n\u00eb \u00e7do koh\u00eb me sonda shtes\u00eb p\u00ebr t\u00eb matur pH ose oksigjenin e tretur.<\/p>\n\t\t\t\t\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

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Vetit\u00eb optike<\/em><\/strong><\/p>\n

Aktiviteti optik \u00ebsht\u00eb aft\u00ebsia p\u00ebr t\u00eb rrotulluar rrafshin e drit\u00ebs s\u00eb polarizuar dhe lidhet me p\u00ebrb\u00ebrjen dhe p\u00ebrmbajtjen e karbohidrateve individuale. Fruktoza ka vetin\u00eb e rrotullimit t\u00eb rrafshit t\u00eb drit\u00ebs s\u00eb polarizuar n\u00eb t\u00eb majt\u00eb, dhe glukoz\u00ebn, t\u00eb gjitha disakaridet, trisakaridet dhe oligosakaridet m\u00eb t\u00eb larta n\u00eb t\u00eb djatht\u00eb. P\u00ebr shkak t\u00eb p\u00ebrmbajtjes m\u00eb t\u00eb madhe t\u00eb fruktoz\u00ebs, mjalti i nektarit e kthen drit\u00ebn n\u00eb t\u00eb majt\u00eb, dmth shfaq aktivitet optik negativ, dhe mjalti me p\u00ebrmbajtje m\u00eb t\u00eb lart\u00eb t\u00eb oligosakarideve, ve\u00e7an\u00ebrisht melecitoz\u00ebs dhe erloz\u00ebs, e kthen drit\u00ebn n\u00eb t\u00eb djatht\u00eb, pra tregon aktivitet optik pozitiv. .<\/p>\n

Indeksi i thyerjes<\/em><\/strong><\/p>\n

Indeksi i thyerjes matet nga nj\u00eb refraktomet\u00ebr q\u00eb funksionon n\u00eb parimin e thyerjes s\u00eb drit\u00ebs kur drita kalon n\u00ebp\u00ebr nj\u00eb tret\u00ebsire. Matja zakonisht kryhet n\u00eb 20 \u00b0 C, dhe rezultatet e marra ndryshojn\u00eb n\u00eb var\u00ebsi t\u00eb temperatur\u00ebs s\u00eb matjes. Me ndihm\u00ebn e t\u00eb dh\u00ebnave t\u00eb indeksit t\u00eb thyerjes, ne mund t\u00eb llogarisim p\u00ebrqindjen e ujit n\u00eb mjalt\u00eb. P\u00ebr t\u00eb p\u00ebrcaktuar pjes\u00ebn masive t\u00eb ujit n\u00eb mjalt\u00eb, p\u00ebrgatitni nj\u00eb most\u00ebr sipas protokollit IHC dhe masni indeksin e thyerjes duke p\u00ebrdorur nj\u00eb refraktomet\u00ebr n\u00eb 20 \u00b0 C. Bazuar n\u00eb indeksin e thyerjes s\u00eb matur<\/strong>, \u00ebsht\u00eb llogaritur sasia e ujit (% m\/m).<\/strong> duke p\u00ebrdorur tabel\u00ebn p\u00ebr llogaritjen e p\u00ebrmbajtjes s\u00eb ujit n\u00eb mjalt\u00eb (Burimi i tabel\u00ebs: https:\/\/www.ihc-platform.net\/ihcmethods2009.pdf<\/a><\/span>).<\/p>\n\t\t\t\t\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

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P\u00ebr matjen e indeksit t\u00eb thyerjes Hanna Instruments ka zgjidhje t\u00eb thjeshta Refraktometri dixhital p\u00ebr Indeksin e P\u00ebrthyerjes dhe Brix – HI96800<\/strong><\/p>\n

Refraktometri dixhital i ri HI96800 i Hanna-s mat Indeksin e P\u00ebrthyerjes dhe shfaq rezultatet si n\u00eb formatet me kompensim t\u00eb temperatur\u00ebs (nD20) ashtu edhe n\u00eb formatin jo t\u00eb kompensuar me temperatur\u00eb (nD) n\u00eb ekranin LCD me nivel t\u00eb dyfisht\u00eb. Struktura intuitive dhe sakt\u00ebsia e sakt\u00eb e HI96800 siguron funksionim t\u00eb leht\u00eb dhe lexime t\u00eb besueshme \u00e7do her\u00eb.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Indeksi i thyerjes matet p\u00ebr t\u00eb p\u00ebrcaktuar p\u00ebrb\u00ebrjen e nj\u00eb l\u00ebngu dhe p\u00ebr t\u00eb vler\u00ebsuar p\u00ebrqendrimin dhe densitetin e tij. P\u00ebrdoret nga shum\u00eb industri, duke p\u00ebrfshir\u00eb at\u00eb farmaceutike, ushqimore dhe mjedisore, si nj\u00eb tregues i r\u00ebnd\u00ebsish\u00ebm i cil\u00ebsis\u00eb dhe q\u00ebndrueshm\u00ebris\u00eb. HI96800 gjithashtu konverton Indeksin e Thyerjes n\u00eb % Brix me shtypjen e nj\u00eb butoni t\u00eb vet\u00ebm.<\/p>\n\t\t\t\t\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

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\n\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tM\u00ebsoni m\u00eb shum\u00eb<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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P\u00ebr matjen m\u00eb t\u00eb leht\u00eb dhe m\u00eb t\u00eb sakt\u00eb t\u00eb ujit n\u00eb mjalt\u00eb, pa p\u00ebrdorur tabela, p\u00ebrdorni Titruesin Volumetrik Karl Fischer – HI933<\/strong><\/p>\n

P\u00ebr shkenc\u00ebtar\u00ebt dhe profesionist\u00ebt q\u00eb kan\u00eb nevoj\u00eb p\u00ebr p\u00ebrcaktim t\u00eb sakt\u00eb t\u00eb p\u00ebrmbajtjes s\u00eb ujit nga 0,01 n\u00eb 100%, gjenerata jon\u00eb e re e Titruesve Volumetrik Karl Fischer \u00ebsht\u00eb projektuar p\u00ebr t\u00eb p\u00ebrmbushur ose tejkaluar k\u00ebrkesat tuaja teknike duke ofruar nj\u00eb kosto m\u00eb t\u00eb ul\u00ebt. Me ve\u00e7orit\u00eb m\u00eb t\u00eb avancuara n\u00eb nj\u00eb dizajn kompakt, ky titrues jep rezultate t\u00eb sakta dhe k\u00ebrkon m\u00eb pak vend n\u00eb laborator. Merrni p\u00ebrcaktimin e sakt\u00eb t\u00eb p\u00ebrmbajtjes s\u00eb ujit me shtypjen e nj\u00eb butoni. I projektuar p\u00ebr laboratorin modern, ky titrues i Karl Fischer \u00ebsht\u00eb i p\u00ebrshtatsh\u00ebm p\u00ebr mjedisin tuaj t\u00eb testimit.<\/p>\n\t\t\t\t\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

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Ngjyra e mjaltit<\/em><\/strong><\/p>\n

Ngjyra e mjaltit<\/strong> mund t\u00eb ndryshoj\u00eb nga pothuajse pangjyr\u00eb n\u00eb kafe t\u00eb err\u00ebt. Ngjyra e mjaltit mund t\u00eb varioj\u00eb nga e verdha e leht\u00eb – pothuajse transparente, n\u00eb kafe t\u00eb err\u00ebt. Akacia \u00ebsht\u00eb mjalti m\u00eb i leht\u00eb, dhe shum\u00eb i ndritsh\u00ebm jan\u00eb mjalti i t\u00ebrfilit dhe mjalti i livadhit, nd\u00ebrsa m\u00eb i err\u00ebti \u00ebsht\u00eb mjalti i g\u00ebshtenj\u00ebs. Mjalt\u00eb m\u00eb i err\u00ebt \u00ebsht\u00eb buckwheat honey dhe honeydew. Mjalti i blirit ka ngjyr\u00eb t\u00eb kuq\u00ebrremt\u00eb. Mjalti i kristalizuar merr nj\u00eb ngjyr\u00eb m\u00eb t\u00eb \u00e7elur sepse kristalet e glukoz\u00ebs jan\u00eb t\u00eb bardha. Mjalti err\u00ebsohet m\u00eb intensivisht n\u00ebse ruhet n\u00eb temperatur\u00eb m\u00eb t\u00eb lart\u00eb.<\/p>\n\t\t\t\t\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

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P\u00ebr t\u00eb p\u00ebrcaktuar ngjyr\u00ebn e mjaltit, Hanna Instruments ka nj\u00eb zgjidhje Fotomet\u00ebr Portativ p\u00ebr ngjyr\u00ebn e mjaltit – HI96785<\/strong><\/p>\n

Fotometri portativ i ngjyr\u00ebs s\u00eb mjaltit HI96785 p\u00ebrdoret p\u00ebr t\u00eb matur p\u00ebrcjellshm\u00ebrin\u00eb e drit\u00ebs p\u00ebr t\u00eb p\u00ebrcaktuar ngjyr\u00ebn e mjaltit. HI96785 kombinon sakt\u00ebsin\u00eb dhe leht\u00ebsin\u00eb e p\u00ebrdorimit n\u00eb nj\u00eb dizajn ergonomik, portativ q\u00eb i jep fund dit\u00ebve t\u00eb gjykimit t\u00eb ngjyrave sipas “syrit”. Fotometrat portativ\u00eb t\u00eb Hanna-s kan\u00eb nj\u00eb sistem optik t\u00eb avancuar; kombinimi i nj\u00eb llamb\u00eb t\u00eb ve\u00e7ant\u00eb tungsteni, nj\u00eb filtri interferenci me brez t\u00eb ngusht\u00eb dhe fotodetektor silikoni sigurojn\u00eb lexime t\u00eb sakta fotometrike \u00e7do her\u00eb.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tM\u00ebsoni m\u00eb shum\u00eb<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t\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
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P\u00ebrcaktimi i aciditetit t\u00eb mjaltit<\/strong><\/p>\n

Acidet jan\u00eb t\u00eb pranishme natyrsh\u00ebm tek mjalti dhe p\u00ebrqendrimi i tyre p\u00ebrcaktohet me ligj. Metoda e titrimit p\u00ebrdoret m\u00eb shpesh p\u00ebr t\u00eb p\u00ebrcaktuar acidet n\u00eb ushqim. Ju do t\u00eb p\u00ebrcaktoni acidet n\u00eb mjalt\u00eb duke titruar mostr\u00ebn e p\u00ebrgatitur t\u00eb mjaltit deri n\u00eb neutralizim me 0,1 mol\/L hidroksid natriumi me fenoftalin\u00eb si tregues.<\/p>\n\t\t\t\t\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

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P\u00ebr matjen e acideve t\u00eb lira n\u00eb mjalt\u00eb ekziston nj\u00eb pajisje e thjesht\u00eb nga Hanna Titrues Potenciometrik Automatik – HI931<\/strong><\/p>\n

Titruesi automatik HI931 \u00ebsht\u00eb aparatura e duhur p\u00ebr titullimin. Plot\u00ebsisht i personalizuesh\u00ebm, HI931 jep rezultate t\u00eb sakta t\u00eb gjitha n\u00eb nj\u00eb paket\u00eb kompakte. Titulloni me shtypjen e nj\u00eb butoni duke p\u00ebrfshir\u00eb matjet p\u00ebr acidet, bazat, komponimet redokse dhe jonet selektive. Nuk ka aksesor\u00eb shtes\u00eb programimi p\u00ebr t\u00eb bler\u00eb. T\u00eb vetmet gj\u00ebra q\u00eb ju nevojiten p\u00ebr t\u00eb filluar p\u00ebrdorimin e HI931 jan\u00eb nj\u00eb sensor dhe titranti.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Autori:<\/strong><\/p>\n

Tajana Fran\u010di\u0107, mag.nutr.<\/p>\n\t\t\t\t\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>\n\t\t","protected":false},"excerpt":{"rendered":"

Mjalti ka pasur nj\u00eb r\u00ebnd\u00ebsi t\u00eb madhe n\u00eb diet\u00ebn ushqimore gjat\u00eb historis\u00eb. P\u00ebr shkak t\u00eb […]<\/p>\n","protected":false},"author":14,"featured_media":187575,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"default","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center 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