{"id":202325,"date":"2021-01-27T12:13:32","date_gmt":"2021-01-27T12:13:32","guid":{"rendered":"https:\/\/blog.hannaservice.eu\/haccp-prishja-e-vajit-dhe-qendrueshmeria\/"},"modified":"2023-02-01T09:27:51","modified_gmt":"2023-02-01T09:27:51","slug":"haccp-prishja-e-vajit-dhe-qendrueshmeria","status":"publish","type":"post","link":"https:\/\/blog.hannaservice.eu\/al\/haccp-prishja-e-vajit-dhe-qendrueshmeria\/","title":{"rendered":"HACCP: Prishja e vajit dhe q\u00ebndrueshm\u00ebria"},"content":{"rendered":"\t\t
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\"vaji<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n
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Sipas p\u00ebrb\u00ebrjes s\u00eb tyre kimike, yndyrnat dhe vajrat jan\u00eb estere t\u00eb glicerin\u00ebs dhe acideve yndyrore, k\u00ebshtu q\u00eb ato klasifikohen si trigliceride, dhe gjithashtu n\u00eb nj\u00eb grup m\u00eb t\u00eb gjer\u00eb t\u00eb p\u00ebrb\u00ebrjeve t\u00eb quajtura lipide. Ata nuk treten n\u00eb uj\u00eb, por treten n\u00eb tret\u00ebs organik\u00eb.<\/p>\n

Yndyrnat<\/b> jan\u00eb komponime me acide yndyrore t\u00eb ngopura (<\/b>palmitike, stearik), dhe p\u00ebr k\u00ebt\u00eb arsye n\u00eb temperatur\u00ebn e dhom\u00ebs jan\u00eb n\u00eb gjendje t\u00eb ngurt\u00eb ose gjysm\u00eb t\u00eb ngurt\u00eb dhe vajrat<\/b> jan\u00eb t\u00eb p\u00ebrb\u00ebr\u00eb nga acide yndyrore t\u00eb pangopura<\/b> (MUFA, PUFA) dhe p\u00ebr k\u00ebt\u00eb arsye n\u00eb temperatur\u00ebn e dhom\u00ebs jan\u00eb n\u00eb gjendje t\u00eb l\u00ebng\u00ebt. P\u00ebr shkak t\u00eb p\u00ebrb\u00ebrjes s\u00eb tyre kimike, vajrat dhe yndyrat jan\u00eb t\u00eb prirura p\u00ebr t’u prishur.<\/b><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n

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ND\u00cbRTIMI HIDROLITIK<\/b><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n

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Forma e par\u00eb e prishjes q\u00eb mund t\u00eb ndodh\u00eb \u00ebsht\u00eb prishja hidrolitike<\/b> q\u00eb ndodh n\u00eb prani t\u00eb ujit dhe enzimave lipolitike, ende n\u00eb fruta ose far\u00eb.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n

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Shkalla e p\u00ebrkeq\u00ebsimit hidrolitik d\u00ebmton sh\u00ebndetin e frutit\/far\u00ebs me t\u00eb cil\u00ebn \u00ebsht\u00eb prodhuar vaji. Mund t\u00eb ndodh\u00eb n\u00eb vaj n\u00ebse uji nuk ndahet, por kjo ndodh rrall\u00eb n\u00eb mullinjt\u00eb moderne t\u00eb vajit. Shkalla e prishjes hidrolitike<\/b> (shpesh e njohur si prishje hidrolitike) njehsohet duke p\u00ebrcaktuar acidet yndyrore t\u00eb lira<\/b> (% FFA). P\u00ebrmbajtja e acideve yndyrore t\u00eb lira p\u00ebrcaktohet gjithashtu si aciditeti<\/b> i vajit, numri i acidit ose shkalla e aciditetit. Aciditeti i vajit \u00ebsht\u00eb rezultat i hidroliz\u00ebs s\u00eb triglicerolit.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n

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P\u00ebr matjen e aciditetit<\/b> n\u00eb vajin e ullirit ju rekomandojm\u00eb Test Kitin e Aciditetit t\u00eb Vajit t\u00eb Ullirit \u2013 HI3897.<\/b><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n

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Kiti i testit t\u00eb aciditetit t\u00eb vajit t\u00eb ullirit HI3897 \u00ebsht\u00eb nj\u00eb m\u00ebnyr\u00eb e p\u00ebrshtatshme p\u00ebr p\u00ebrdoruesit p\u00ebr t\u00eb p\u00ebrcaktuar p\u00ebrqindjen e aciditetit t\u00eb vajit tuaj t\u00eb ullirit. P\u00ebrqindja e aciditetit t\u00eb vajit t\u00eb ullirit \u00ebsht\u00eb nj\u00eb tregues i drejtp\u00ebrdrejt\u00eb i cil\u00ebsis\u00eb, klasifikimit dhe freskis\u00eb s\u00eb tij. Normalisht, testimi i aciditetit \u00ebsht\u00eb nj\u00eb proces i nd\u00ebrlikuar q\u00eb k\u00ebrkon p\u00ebrdorimin e kimikateve t\u00eb ndryshme n\u00eb nj\u00eb mjedis laboratorik. Kiti HI3897 p\u00ebrdor nj\u00eb metod\u00eb titrimi ku pika p\u00ebrfundimtare p\u00ebrcaktohet vizualisht kur ngjyra ndryshon nga e verdh\u00eb-jeshile n\u00eb roz\u00eb. Me kitin e testit t\u00eb aciditetit t\u00eb vajit t\u00eb ullirit, \u00ebsht\u00eb e mundur t\u00eb testohet cil\u00ebsia e vajit t\u00eb ullirit n\u00eb faza t\u00eb ndryshme t\u00eb p\u00ebrpunimit dhe ruajtjes p\u00ebr t\u00eb monitoruar dhe ruajtur cil\u00ebsin\u00eb m\u00eb t\u00eb lart\u00eb.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

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    Kiti i testit t\u00eb aciditetit t\u00eb vajit t\u00eb ullirit-HI3897\"HI3897\"<\/h2>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n
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    PROOKSIDANT\u00cbT<\/b><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n

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    Prooksidant\u00ebt<\/b> jan\u00eb substanca q\u00eb p\u00ebrshpejtojn\u00eb reaksionet e oksidimit. Disa prej tyre jan\u00eb:<\/p>\n

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    • Oksigjeni:<\/b> n\u00eb hap\u00ebsir\u00ebn sip\u00ebr vajit, i p\u00ebrzier n\u00eb vet\u00eb paketimin e vajit n\u00ebn vakum ose n\u00eb nj\u00eb rrjedh\u00eb gazi inert.<\/li>\n<\/ul>\n
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      • Temperatura:<\/b> p\u00ebrshpejtimi i oksidimit<\/li>\n
      • Metalet:<\/b> bakri dhe hekuri, katalizator\u00ebt autooksidues<\/li>\n
      • Drita:<\/b> intensifikimi i proceseve t\u00eb autooksidimit<\/li>\n
      • Enzimat:<\/b> peroksidazat, stimulojn\u00eb oksidimin n\u00eb fruta ose vaj ulliri<\/li>\n
      • Acidet yndyrore t\u00eb lira<\/b><\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n
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        ND\u00cbRTIMI OXIDATIV<\/b><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n

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        Nj\u00eb form\u00eb tjet\u00ebr e prishjes \u00ebsht\u00eb nj\u00eb prishja oksiduese<\/b> n\u00eb t\u00eb cil\u00ebn oksigjeni nga ajri, me veprimin e prooksidant\u00ebve, vepron n\u00eb lidhjen e pangopur t\u00eb acideve yndyrore t\u00eb pangopura. Dallojm\u00eb autooksidimin<\/b>, fotooksidimin<\/b> dhe oksidimin termik.<\/b><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n

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        Autooksidimi<\/u><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n

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        Produktet kryesore t\u00eb autooksidimit jan\u00eb peroksidet, hidroperoksidet dhe radikalet e lira.<\/b> Ata veprojn\u00eb si katalizator\u00eb p\u00ebr t\u00eb gjith\u00eb reaksionin dhe e p\u00ebrshpejtojn\u00eb at\u00eb. Produktet dyt\u00ebsore jan\u00eb aldehidet, ketonet, alkoolet, acidet yndyrore dhe epoksidet q\u00eb shkaktojn\u00eb prishjen e produktit.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n

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        Peroksidet<\/b> humbasin leht\u00ebsisht nj\u00eb atom oksigjeni dhe kthehen n\u00eb okside t\u00eb zakonshme dhe p\u00ebr k\u00ebt\u00eb arsye jan\u00eb agjent\u00eb t\u00eb fort\u00eb oksidues.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n

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        Vlera e peroksidit<\/b> na tregon shum\u00eb p\u00ebr cil\u00ebsin\u00eb e vajit. Numri i peroksidit tregon sasin\u00eb e hidroperoksidit dhe peroksideve t\u00eb pranishme n\u00eb vaj. Vajrat me nj\u00eb vler\u00eb peroksidi<\/b> q\u00eb varion nga 1 deri n\u00eb 3 mmol O<\/b>2<\/b><\/sub>\/kg<\/b> konsiderohen t\u00eb fresk\u00ebta dhe t\u00eb cil\u00ebsis\u00eb s\u00eb mir\u00eb.<\/b> Vajrat, vlera e peroksidit t\u00eb t\u00eb cil\u00ebve \u00ebsht\u00eb<\/b> m\u00eb pak se 10 mmol O2<\/b>2<\/b><\/sub> \/ kg <\/b>konsiderohen t\u00eb p\u00ebrshtatshme p\u00ebr konsum njer\u00ebzor.<\/b>Numri i peroksidit<\/b> konsiderohet si tregues i faz\u00ebs fillestare t\u00eb oksidimit t\u00eb vajit sepse hidroperoksidet q\u00eb rezultojn\u00eb jan\u00eb jasht\u00ebzakonisht t\u00eb paq\u00ebndrueshme dhe dekompozohen shum\u00eb shpejt n\u00eb t\u00eb ashtuquajturat produkte dyt\u00ebsore t\u00eb oksidimit.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n

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        • \"HI83730\"
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          Fotomet\u00ebr portativ p\u00ebr p\u00ebrcaktimin e vler\u00ebs s\u00eb peroksidit n\u00eb vajra \u2013 HI83730-02<\/h2>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
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          P\u00ebr matjen e vlerave t\u00eb peroksidit n\u00eb vaj, ne rekomandojm\u00eb fotometrin portativ p\u00ebr p\u00ebrcaktimin e vler\u00ebs s\u00eb peroksidit n\u00eb vajra – HI83730<\/b><\/p>\n

          Fotometri portativ HI83730 p\u00ebr p\u00ebrcaktimin e vler\u00ebs s\u00eb peroksidit n\u00eb vajra kombinon sakt\u00ebsin\u00eb dhe leht\u00ebsin\u00eb e p\u00ebrdorimit n\u00eb nj\u00eb dizajn ergonomik dhe portativ. Nj\u00eb p\u00ebrdorues mund t\u00eb p\u00ebrcaktoj\u00eb me sakt\u00ebsi vler\u00ebn e peroksidit t\u00eb vajit t\u00eb ullirit brenda nj\u00eb diapazoni 0,0 deri n\u00eb 25,0 meq O2\/kg duke p\u00ebrdorur reagent\u00ebt e gatsh\u00ebm HI83730-20.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n

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          Fotooksidimi<\/u><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n

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          Induksioni i fotooksidimit<\/b> ndodh nga ngacmimi i molekul\u00ebs O2<\/sub> me nj\u00eb fotosensibilizues q\u00eb thith dhe transmeton energjin\u00eb e drit\u00ebs n\u00eb substanca t\u00eb tjera. O2<\/sup> lidhet drejtp\u00ebrdrejt me lidhjet e acideve yndyrore t\u00eb pangopura dhe formon hidroperokside. Prandaj, \u00ebsht\u00eb e nevojshme t\u00eb mbroni vajin nga drita.<\/b><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n

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          Oksidimi termik<\/u><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n

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          Oksidimi termik<\/b> ndodh kur vajrat ekspozohen ndaj temperaturave t\u00eb larta.<\/b> Produktet e oksidimit termik jan\u00eb acide yndyrore ciklike, dimere dhe polimere t\u00eb acideve yndyrore dhe triglicerideve, oksipolimere dhe komponime t\u00eb tjera. Vajrat m\u00eb t\u00eb mir\u00eb t\u00eb gatimit (ato q\u00eb mund t\u00eb p\u00ebrballojn\u00eb temperaturat m\u00eb t\u00eb larta) jan\u00eb: kanola, misri, ulliri, kikiriku, soja, luledielli.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n

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          \u00c7do vaj ka pik\u00ebn e tij t\u00eb tymit<\/b>, e quajtur edhe pika e djegies.<\/b> Kjo \u00ebsht\u00eb temperatura n\u00eb t\u00eb cil\u00ebn nj\u00eb vaj ose yndyr\u00eb fillon t\u00eb prodhoj\u00eb nj\u00eb tym t\u00eb vazhduesh\u00ebm kalt\u00ebrosh q\u00eb b\u00ebhet qart\u00eb i duksh\u00ebm, n\u00eb var\u00ebsi t\u00eb kushteve specifike dhe t\u00eb p\u00ebrcaktuara.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n

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          Pika e tymit p\u00ebr vajrat m\u00eb t\u00eb mir\u00eb t\u00eb gatimit jan\u00eb:<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n

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          Vaj ushqimor<\/span><\/th>\nPika e tymit\/\u00b0C<\/span><\/th>\n<\/tr>\n<\/thead>\n
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          Canola<\/div>\n<\/div>\n<\/td>\n
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          Misri<\/div>\n<\/div>\n<\/td>\n
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          230-238\u00b0C<\/div>\n<\/div>\n<\/td>\n<\/tr>\n
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          Ulliri (i rafinuar)<\/div>\n<\/div>\n<\/td>\n
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          199-243\u00b0C<\/div>\n<\/div>\n<\/td>\n<\/tr>\n
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          Ulliri (Ekstra i virgj\u00ebr)<\/div>\n<\/div>\n<\/td>\n
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          160\u00b0C<\/div>\n<\/div>\n<\/td>\n<\/tr>\n
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          Kikiriku<\/div>\n<\/div>\n<\/td>\n
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          Soja<\/div>\n<\/div>\n<\/td>\n
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          234\u00b0C<\/div>\n<\/div>\n<\/td>\n<\/tr>\n
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          Luledielli<\/div>\n<\/div>\n<\/td>\n
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          230-238\u00b0C<\/div>\n<\/div>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n
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          <\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n
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          P\u00ebr matjen e temperatur\u00ebs s\u00eb vajit tuaj ne rekomandojm\u00eb<\/b> Termometrin e palossh\u00ebm Checktemp\u00ae 4 \u2013 HI151<\/b>.<\/b><\/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<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

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          • \"hi151\"
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            Termometri i palossh\u00ebm Checktemp\u00ae 4 \u2013 HI151<\/h2>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n
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            Autori: Tajana Fran\u010di\u0107, mag.nutr.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\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":"

            Sipas p\u00ebrb\u00ebrjes s\u00eb tyre kimike, yndyrnat dhe vajrat jan\u00eb estere t\u00eb glicerin\u00ebs dhe acideve yndyrore, […]<\/p>\n","protected":false},"author":14,"featured_media":187961,"comment_status":"closed","ping_status":"open","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 center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","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":"var(--ast-global-color-5)","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":""}},"footnotes":""},"categories":[431],"tags":[],"class_list":["post-202325","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ushqimi"],"yoast_head":"\nHACCP: Prishja e vajit dhe q\u00ebndrueshm\u00ebria - 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