{"id":199976,"date":"2020-11-26T13:38:31","date_gmt":"2020-11-26T13:38:31","guid":{"rendered":"https:\/\/blog.hannaservice.eu\/haccp-analizimi-i-produkteve-te-qumeshtit-pjesa-2-kosi\/"},"modified":"2022-12-16T13:59:14","modified_gmt":"2022-12-16T13:59:14","slug":"haccp-analizimi-i-produkteve-te-qumeshtit-pjesa-2-kosi","status":"publish","type":"post","link":"https:\/\/blog.hannaservice.eu\/al\/haccp-analizimi-i-produkteve-te-qumeshtit-pjesa-2-kosi\/","title":{"rendered":"HACCP \u2013 analizimi i produkteve t\u00eb qum\u00ebshtit \u2013 Pjesa 2: Kosi"},"content":{"rendered":"\t\t
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Fermentimi i produkteve t\u00eb qum\u00ebshtit\n<\/h2>\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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Fermentimi<\/strong> \u00ebsht\u00eb nj\u00eb proces q\u00eb \u00e7on n\u00eb ndryshime biokimike n\u00eb p\u00ebrb\u00ebr\u00ebsit organik\u00eb nga veprimi i enzimave t\u00eb mikroorganizmave, zakonisht pa oksigjen, me \u00e7lirimin e energjis\u00eb. P\u00ebrpara fermentimit qum\u00ebshti trajtohet dhe p\u00ebrpunohet (p\u00ebrzgjedhja dhe p\u00ebrpunimi i qum\u00ebshtit, standardizimi i qum\u00ebshtit, homogjenizimi i qum\u00ebshtit, trajtimi termik). Gjat\u00eb gjith\u00eb hapave, temperatura<\/strong> duhet t\u00eb monitorohet nga af\u00ebr. N\u00eb produktet e qum\u00ebshtit t\u00eb fermentuara, qum\u00ebshti (sheqernat n\u00eb qum\u00ebsht) fermentohet p\u00ebr shkak t\u00eb pranis\u00eb s\u00eb baktereve t\u00eb ndryshme t\u00eb acidit laktik.<\/p>\n

Inokulimi<\/strong> i qum\u00ebshtit \u00ebsht\u00eb nj\u00eb nga pikat kritike<\/strong> n\u00eb prodhimin e produkteve t\u00eb qum\u00ebshtit t\u00eb fermentuar. N\u00eb k\u00ebt\u00eb proces shtohet kultura mikrobike e p\u00ebrzgjedhur dhe n\u00eb t\u00eb gjith\u00eb procesin \u00ebsht\u00eb shum\u00eb e r\u00ebnd\u00ebsishme temperatura<\/strong> optimale p\u00ebr t\u00eb filluar procesin e fermentimit.<\/p>\n

Inkubimi ose fermentimi<\/strong> do t\u00eb varet nga temperatura dhe lloji i kultur\u00ebs mikrobike, dhe ai nd\u00ebrpritet pas formimit t\u00eb koagulumit n\u00eb pH = 4.6<\/strong>. Fermentimi do t\u00eb ndalet duke u ftohur n\u00eb dy faza<\/strong> (faza e par\u00eb 15 deri n\u00eb 20 \u00b0 C; ftohja p\u00ebrfundimtare< 5 \u00b0 C).<\/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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pH Met\u00ebr Portativ p\u00ebr Kosin- HI99164\n<\/h2>\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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HI99164 \u00ebsht\u00eb nj\u00eb mat\u00ebs i q\u00ebndruesh\u00ebm, i pap\u00ebrshkuesh\u00ebm nga uji dhe portativ i pH-it dhe temperatur\u00ebs i krijuar posa\u00e7\u00ebrisht p\u00ebr analiz\u00ebn e kosit. Kalibrimi automatik kryhet n\u00eb nj\u00eb ose dy pika me dy grupe buferash. T\u00eb gjitha leximet e kalibrimit dhe matjes kompensohen automatikisht p\u00ebr ndryshimet e temperatur\u00ebs.<\/p>\n

HI99164 p\u00ebrdor trupin e qelqit FC2133, elektrod\u00eb pH t\u00eb p\u00ebrforcuar q\u00eb ofron karakteristika t\u00eb shumta q\u00eb p\u00ebrmir\u00ebsojn\u00eb testimin e pH p\u00ebr prodhuesit e kosit. Ekrani LCD shfaq leximet e pH dhe temperatur\u00ebs, s\u00eb bashku me treguesit p\u00ebr stabilitetin e leximit, p\u00ebrqindjen e bateris\u00eb dhe udh\u00ebzimet e kalibrimit.<\/p>\n

HI99164 p\u00ebrdor elektrod\u00ebn pH t\u00eb p\u00ebrforcuar FC2133 me trup xhami. Llamba konike e sond\u00ebs siguron kalibrim dhe matje t\u00eb q\u00ebndrueshme n\u00eb produkte gjys\u00ebm t\u00eb ngurta dhe emulsione si kosi.<\/p>\n

Bllokimi i kryq\u00ebzimit t\u00eb referenc\u00ebs \u00ebsht\u00eb nj\u00eb sfid\u00eb e zakonshme me t\u00eb cil\u00ebn p\u00ebrballen prodhuesit e kosit pasi l\u00ebnd\u00ebt e ngurta dhe proteinat e qum\u00ebshtit mund t\u00eb grumbullohen leht\u00ebsisht n\u00eb elektrod\u00eb. Dizajni i kryq\u00ebzimit t\u00eb hapur t\u00eb FC2133 p\u00ebrdor nj\u00eb elektrolit referenc\u00eb viskolene q\u00eb vjen n\u00eb kontakt t\u00eb drejtp\u00ebrdrejt\u00eb me kampionin e kosit. <\/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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pH Met\u00ebr Portativ Profesional p\u00ebr Kosin- HI98164\n<\/h2>\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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HI98164 \u00ebsht\u00eb nj\u00eb mat\u00ebs i portativ i pH, i pap\u00ebrshkuesh\u00ebm nga uji, Foodcare, i cili mat pH dhe temperatur\u00ebn duke p\u00ebrdorur elektrod\u00ebn e specializuar t\u00eb pH t\u00eb kosit FC2133. Ky mat\u00ebs profesional, i pap\u00ebrshkuesh\u00ebm nga uji p\u00ebrputhet me standardet IP67. HI98164 furnizohet me t\u00eb gjith\u00eb aksesor\u00ebt e nevojsh\u00ebm p\u00ebr t\u00eb kryer nj\u00eb matje t\u00eb pH\/temperatur\u00eb e paketuar n\u00eb nj\u00eb kuti mbajt\u00ebse t\u00eb q\u00ebndrueshme e termoformuar q\u00eb i mban mat\u00ebsit, sondat dhe bufer\u00ebt e kalibrimit n\u00eb vend t\u00eb sigurt.<\/p>\n

FC2133 furnizohet me HI98164 dhe \u00ebsht\u00eb projektuar posa\u00e7\u00ebrisht p\u00ebr matjen e pH n\u00eb kos. Nga nj\u00eb form\u00eb maje konike p\u00ebr dep\u00ebrtim t\u00eb leht\u00eb n\u00eb nj\u00eb kryq\u00ebzim t\u00eb hapur q\u00eb i reziston bllokimit; FC2133 \u00ebsht\u00eb nj\u00eb elektrod\u00eb ideale pH p\u00ebr q\u00ebllime t\u00eb p\u00ebrgjithshme p\u00ebr produktet e kosit.<\/p>\n

Elektroda e pH e p\u00ebrforcuar FC2133 \u00ebsht\u00eb nj\u00eb sond\u00eb e specializuar q\u00eb ofron karakteristika t\u00eb shumta q\u00eb p\u00ebrmir\u00ebsojn\u00eb testimin e pH p\u00ebr prodhuesit e kosit. Nj\u00eb sensor i integruar i temperatur\u00ebs lejon matjet e pH t\u00eb kompensuara me temperatur\u00eb pa nevoj\u00ebn p\u00ebr nj\u00eb sond\u00eb t\u00eb ve\u00e7ant\u00eb t\u00eb temperatur\u00ebs.<\/p>\n

Modaliteti log-on-demand lejon p\u00ebrdoruesin t\u00eb regjistroj\u00eb dhe t\u00eb ruaj\u00eb deri n\u00eb 200 mostra q\u00eb m\u00eb pas mund t\u00eb transferohen n\u00eb nj\u00eb kompjuter me kabullin mikro USB t\u00eb Hanna-s HI920015 dhe softuerin HI92000 p\u00ebr gjurmueshm\u00ebrin\u00eb n\u00eb mbajtjen e t\u00eb dh\u00ebnave p\u00ebr grupe specifike produktesh. <\/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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Regjistruesi i t\u00eb dh\u00ebnave t\u00eb temperatur\u00ebs - HI148\n<\/h2>\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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Nga ruajtja deri te transporti, \u00ebsht\u00eb e r\u00ebnd\u00ebsishme t\u00eb monitoroni temperatur\u00ebn e produkteve tuaja p\u00ebr t’u siguruar q\u00eb ato ruhen n\u00eb kushte optimale. I shpejt\u00eb n\u00eb konfigurim dhe i thjesht\u00eb n\u00eb p\u00ebrdorim, HI148 \u00ebsht\u00eb nj\u00eb regjistrues i t\u00eb dh\u00ebnave q\u00eb \u00ebsht\u00eb ideal p\u00ebr monitorimin dhe regjistrimin e temperatur\u00ebs n\u00eb aplikacione t\u00eb tilla si p\u00ebrpunimi i ushqimit, transporti, muzet\u00eb dhe hortikultura.<\/p>\n

HI148 \u00ebsht\u00eb vendosur n\u00eb nj\u00eb shtres\u00eb t\u00eb fort\u00eb t\u00eb pap\u00ebrshkueshme nga uji ABS me nj\u00eb vler\u00ebsim IP67 q\u00eb e mbron nga hyrja e pluhurit dhe zhytja n\u00eb uj\u00eb n\u00eb nj\u00eb thell\u00ebsi prej 1 met\u00ebr p\u00ebr deri n\u00eb 30 minuta.<\/p>\n

T\u00eb dh\u00ebnat e temperatur\u00ebs HI148 jan\u00eb t\u00eb disponuesh\u00ebm n\u00eb kat\u00ebr modele t\u00eb ndryshme. Modelet jan\u00eb t\u00eb disponueshme me nj\u00eb ose dy kanale me nj\u00eb kombinim t\u00eb sensor\u00ebve t\u00eb brendsh\u00ebm dhe\/ose t\u00eb jasht\u00ebm. Loger\u00ebt me nj\u00eb sensor t\u00eb jasht\u00ebm t\u00eb temperatur\u00ebs kan\u00eb nj\u00eb sond\u00eb \u00e7eliku inoks n\u00eb nj\u00eb kabull silikoni fleksib\u00ebl 1 m (3,3′).<\/p>\n

T\u00eb gjith\u00eb regjistruesit e t\u00eb dh\u00ebnave mund t\u00eb programojn\u00eb dhe t\u00eb transferojn\u00eb t\u00eb dh\u00ebnat e regjistruara duke p\u00ebrdorur nj\u00eb kabull USB-C dhe softuerin PC HI92148.<\/p>\n

Marrja dhe analiza e t\u00eb dh\u00ebnave<\/strong><\/p>\n

Termolog\u00ebt kan\u00eb kapacitet t\u00eb gjer\u00eb memorie: 16,000 mostra p\u00ebr modelet me 1 kanal dhe 8,000 mostra\/kanal p\u00ebr modelet me 2 kanale. T\u00eb dh\u00ebnat e regjistruara shfaqen si nj\u00eb tabel\u00eb dhe si nj\u00eb paraqitje grafike n\u00eb softuerin HI92148. Paraqitja grafike mund t\u00eb ruhet si nj\u00eb skedar imazhi, nd\u00ebrsa t\u00eb dh\u00ebnat mund t\u00eb eksportohen gjithashtu si nj\u00eb spreadsheet p\u00ebr analiza t\u00eb m\u00ebtejshme t\u00eb t\u00eb dh\u00ebnave.<\/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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Elektroda HALO me trup PVDF FoodCare me Bluetooth\u00ae - FC2022\n<\/h2>\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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FC2022 HALO \u00ebsht\u00eb nj\u00eb Elektrod\u00eb Foodcare Bluetooth Smart (Bluetooth 4.0) p\u00ebr pH dhe temperatur\u00ebn e p\u00ebrb\u00ebr\u00eb nga materiali PVDF q\u00eb \u00ebsht\u00eb kimikisht rezistent.<\/p>\n

Kjo elektrod\u00eb ka nj\u00eb dizajn unik t\u00eb kryq\u00ebzimit t\u00eb hapur, n\u00eb t\u00eb cilin ekziston nj\u00eb shtres\u00eb elektroliti viskolen (xhel i fort\u00eb) q\u00eb \u00ebsht\u00eb pa klorur argjendi (AgCl) midis mostr\u00ebs q\u00eb do t\u00eb matet dhe qeliz\u00ebs s\u00eb brendshme t\u00eb referenc\u00ebs. Dizajni i kryq\u00ebzimit t\u00eb hapur i reziston bllokimit dhe maja konike e sond\u00ebs e b\u00ebn at\u00eb ideale p\u00ebr matjet e pH n\u00eb produktet ushqimore duke p\u00ebrfshir\u00eb qum\u00ebshtin, brumin, mishin e bluar dhe mostrat e tjera t\u00eb ushqimit gjysm\u00eb t\u00eb ngurt\u00eb.<\/p>\n

T\u00eb gjitha leximet transmetohen drejtp\u00ebrdrejt n\u00eb HI2202 edgeblu ose n\u00eb nj\u00eb pajisje t\u00eb p\u00ebrputhshme Apple ose Android q\u00eb p\u00ebrdor aplikacionin Hanna Lab.<\/p>\n

One Press Connect<\/strong><\/p>\n

Lidhu leht\u00ebsisht me aplikacionin Hanna Lab me shtypjen e nj\u00eb butoni n\u00ebp\u00ebrmjet teknologjis\u00eb Bluetooth.<\/p>\n

FC2022 \u00ebsht\u00eb nj\u00eb elektrod\u00eb revolucionare pH q\u00eb p\u00ebrfshin teknologjin\u00eb wireless Bluetooth Smart (Bluetooth 4.0) me nj\u00eb dizajn specifik aplikacioni. Kjo elektrod\u00eb ka shum\u00eb ve\u00e7ori q\u00eb e b\u00ebjn\u00eb at\u00eb ideale p\u00ebr matjen e produkteve t\u00eb lidhura me ushqimin. FC2022 \u00ebsht\u00eb e p\u00ebrshtatshme p\u00ebr t’u p\u00ebrdorur me mostra q\u00eb masin nga 0 n\u00eb 60\u00b0C.<\/p>\n

Dizajni i maj\u00ebs n\u00eb form\u00eb konike lejon dep\u00ebrtimin n\u00eb trupa t\u00eb ngurt\u00eb, gjysm\u00eb t\u00eb ngurt\u00eb dhe emulsione p\u00ebr matjen e drejtp\u00ebrdrejt\u00eb t\u00eb pH n\u00eb produktet ushqimore duke p\u00ebrfshir\u00eb mishin, djathin, kosin dhe qum\u00ebshtin.<\/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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Tret\u00ebsira pastruese dhe dezinfektuese HI700641P p\u00ebr produktet e qum\u00ebshtit (25 x 20 mL bustina)\n<\/h2>\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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HI700641P \u00ebsht\u00eb nj\u00eb tret\u00ebsir\u00eb shum\u00eb efektive pastruese dhe dezinfektuese q\u00eb \u00ebsht\u00eb formuluar posa\u00e7\u00ebrisht p\u00ebr t’u p\u00ebrdorur me elektroda pH q\u00eb mbulohen me depozita t\u00eb qum\u00ebshtit duke p\u00ebrfshir\u00eb qum\u00ebshtin, djathin, kosin dhe akulloren. Elektrodat mund t\u00eb b\u00ebhen t\u00eb pista nga p\u00ebrdorimi dhe do t\u00eb prodhojn\u00eb rezultate t\u00eb pasakta. Solucionet e pastrimit t\u00eb Hanna eliminojn\u00eb papast\u00ebrtit\u00eb dhe mbetjet q\u00eb mbeten n\u00eb sip\u00ebrfaqen e elektrod\u00ebs pas matjes s\u00eb nj\u00eb produkti t\u00eb qum\u00ebshtit. Hanna sugjeron pastrimin e rregullt t\u00eb llamb\u00ebs dhe kryq\u00ebzimit t\u00eb elektrod\u00ebs p\u00ebr t\u00eb siguruar q\u00eb sonda t\u00eb jet\u00eb gjithmon\u00eb e past\u00ebr dhe t\u00eb parandaloj\u00eb \u00e7do bllokim t\u00eb kryq\u00ebzimit.<\/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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Autori: Tajana Fran\u010di\u0107, mag.nutr.<\/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<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

Fermentimi i produkteve t\u00eb qum\u00ebshtit Fermentimi \u00ebsht\u00eb nj\u00eb proces q\u00eb \u00e7on n\u00eb ndryshime biokimike n\u00eb […]<\/p>\n","protected":false},"author":14,"featured_media":187853,"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 center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center 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