{"id":202405,"date":"2021-02-26T14:16:25","date_gmt":"2021-02-26T14:16:25","guid":{"rendered":"https:\/\/blog.hannaservice.eu\/permbajtja-e-sheqerit\/"},"modified":"2023-02-24T12:14:12","modified_gmt":"2023-02-24T12:14:12","slug":"permbajtja-e-sheqerit","status":"publish","type":"post","link":"https:\/\/blog.hannaservice.eu\/al\/permbajtja-e-sheqerit\/","title":{"rendered":"P\u00ebrmbajtja e sheqerit"},"content":{"rendered":"\t\t
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Duke ditur indeksin e thyerjes s\u00eb nj\u00eb substance, p\u00ebrdoruesit mund t\u00eb kuptojn\u00eb veti t\u00eb tilla si p\u00ebrmbajtja e sheqerit n\u00eb musht ose l\u00ebng dhe tek shum\u00eb produkte t\u00eb tjera n\u00eb t\u00eb gjith\u00eb industrin\u00eb e ver\u00ebs dhe ushqimit.<\/div>\n<\/div>\n
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Duke ditur indeksin e thyerjes s\u00eb nj\u00eb substance, p\u00ebrdoruesit mund t\u00eb kuptojn\u00eb veti t\u00eb tilla si p\u00ebrmbajtja e sheqerit n\u00eb musht ose l\u00ebng dhe tek shum\u00eb produkte t\u00eb tjera n\u00eb t\u00eb gjith\u00eb industrin\u00eb e ver\u00ebs dhe ushqimit.<\/p>\n

Refraktometria \u00ebsht\u00eb metoda e matjes s\u00eb indeksit t\u00eb thyerjes s\u00eb substancave (nj\u00eb nga vetit\u00eb e tyre themelore fizike) p\u00ebr t\u00eb vler\u00ebsuar p\u00ebrb\u00ebrjen ose past\u00ebrtin\u00eb e tyre. Indeksi i P\u00ebrthyerjes p\u00ebrcaktohet si raporti i shpejt\u00ebsis\u00eb s\u00eb drit\u00ebs n\u00eb hap\u00ebsir\u00ebn boshe me shpejt\u00ebsin\u00eb e drit\u00ebs n\u00eb substanc\u00eb. Rezultati i k\u00ebsaj vetie \u00ebsht\u00eb se drita do t\u00eb “p\u00ebrkulet”, ose do t\u00eb ndryshoj\u00eb drejtimin, kur ajo p\u00ebrshkruan nj\u00eb substanc\u00eb me indeks t\u00eb ndrysh\u00ebm thyerjeje. Kjo quhet p\u00ebrthyerje.<\/p>\n

K\u00ebndi kritik mund t\u00eb p\u00ebrdoret p\u00ebr t\u00eb llogaritur leht\u00ebsisht indeksin e thyerjes sipas ekuacionit:<\/p>\n

\n

sin (\u03b8 kritik) = n2 \/ n1<\/p>\n<\/blockquote>\n

Indeksi i thyerjes s\u00eb nj\u00eb substance ndikohet fuqish\u00ebm nga temperatura dhe gjat\u00ebsia e val\u00ebs s\u00eb drit\u00ebs q\u00eb p\u00ebrdoret p\u00ebr ta matur at\u00eb, prandaj duhet pasur kujdes p\u00ebr t\u00eb kontrolluar ose kompensuar ndryshimet e temperatur\u00ebs dhe gjat\u00ebsin\u00eb e val\u00ebs. Refraktometrat dixhital\u00eb jan\u00eb nj\u00eb zgjidhje ideale p\u00ebr ata q\u00eb k\u00ebrkojn\u00eb t\u00eb masin p\u00ebrb\u00ebrjen e produkteve t\u00eb tyre. Karakterizimi i nj\u00eb substance \u00ebsht\u00eb i shpejt\u00eb dhe i leht\u00eb me cilindo nga refraktometrat tan\u00eb dhe analiza k\u00ebrkon vet\u00ebm nj\u00eb madh\u00ebsi t\u00eb mostr\u00ebs sa 2 pika metrike.<\/p>\n

Sheqeri n\u00eb ushqim dhe ver\u00eb<\/h3>\n

Sheqeri \u00ebsht\u00eb nj\u00eb komponent thelb\u00ebsor n\u00eb prodhimin e ver\u00ebs. Gjat\u00eb fermentimit alkoolik, majaja konsumon sheqerna q\u00eb gjenden n\u00eb l\u00ebngun e rrushit ose mushtin dhe e shnd\u00ebrron at\u00eb n\u00eb alkool etilik dhe dioksid karboni. N\u00eb rastin e disa llojeve t\u00eb ver\u00ebs, t\u00eb tilla si ver\u00ebrat gjysm\u00eb t\u00eb \u00ebmbla ose t\u00eb \u00ebmbla, nj\u00eb pjes\u00eb e sheqerit lejohet t\u00eb mbetet pas fermentimit. Ky sheqer i mbetur mund t\u00eb sh\u00ebrbej\u00eb p\u00ebr t’i dh\u00ebn\u00eb nj\u00eb karakter m\u00eb t\u00eb \u00ebmb\u00ebl p\u00ebrzierjes p\u00ebrfundimtare ose p\u00ebr t\u00eb luajtur nj\u00eb rol n\u00eb stabilitetin mikrobial.<\/p>\n

Sheqernat kryesore t\u00eb fermentueshme q\u00eb gjenden n\u00eb rrush jan\u00eb glukoza dhe fruktoza. K\u00ebto dy sheqerna t\u00eb thjeshta njihen edhe si sheqerna reduktuese sepse p\u00ebrmbajn\u00eb grupe funksionale t\u00eb afta t\u00eb oksidohen n\u00eb kushte t\u00eb caktuara. Pas reaksionit me tartratin e tep\u00ebrt t\u00eb bakrit alkalik (reagent\u00ebt Fehling), p\u00ebrmbajtja e sheqernave reduktuese mund t\u00eb p\u00ebrcaktohet kalorimetrikisht. Metoda Fehling nuk \u00ebsht\u00eb nj\u00eb p\u00ebrcaktim i sakt\u00eb, por nj\u00eb indeks i p\u00ebrqendrimit t\u00eb sheqerit reduktues, sepse reagimi varet nga sasia dhe lloji i sheqernave reduktuese t\u00eb pranishme. Kur dihet p\u00ebrmbajtja reduktuese e sheqerit n\u00eb fillim t\u00eb fermentimit, shkalla e mundshme e alkoolit mund t\u00eb vler\u00ebsohet duke shum\u00ebzuar p\u00ebrqendrimin e sheqerit (n\u00eb g\/L) me 0,06.<\/p>\n

Hanna ofron pes\u00eb refraktometra t\u00eb ver\u00ebs p\u00ebr t\u00eb p\u00ebrmbushur k\u00ebrkesat e ndryshme n\u00eb t\u00eb gjith\u00eb industrin\u00eb e ver\u00ebs. Refraktometrat dixhital t\u00eb ver\u00ebs HI96811, HI96812, HI96813, HI96814 dhe HI96816 jan\u00eb t\u00eb pap\u00ebrshkuesh\u00ebm nga uji dhe t\u00eb p\u00ebrshtatsh\u00ebm p\u00ebr matje n\u00eb laborator ose n\u00eb terren.<\/p>\n

Hanna ofron gjithashtu pes\u00eb refraktometra sheqeri p\u00ebr t\u00eb p\u00ebrmbushur k\u00ebrkesat e industris\u00eb ushqimore. Refraktometrat dixhital\u00eb t\u00eb Indeksit t\u00eb P\u00ebrthyerjes HI96800\/Brix, HI96801 % Brix (saharoz\u00eb), HI96802 Fruktoz\u00eb, HI96803 Glukoz\u00eb dhe HI96804 Invert Sugar jan\u00eb portativ dhe rezistent ndaj ujit p\u00ebr matje ose n\u00eb terren.<\/p>\n

K\u00ebto instrumente optike p\u00ebrdorin matjen e indeksit t\u00eb thyerjes p\u00ebr t\u00eb p\u00ebrcaktuar parametrat q\u00eb lidhen me analiz\u00ebn e p\u00ebrqendrimit t\u00eb sheqerit.<\/p>\n

5 Refraktometra dixhital\u00eb p\u00ebr analizimin e sheqerit<\/h3>\n

HI96800<\/h4>\n
    \n
  • Mat indeksin e thyerjes n\u00eb tret\u00ebsirat ujore. Leximet mund t\u00eb shfaqen gjithashtu me kompensimin e temperatur\u00ebs s\u00eb saharoz\u00ebs (nD20) ose % Brix.<\/li>\n
  • Intervali i Indeksit t\u00eb P\u00ebrthyerjes nga 3300 deri n\u00eb 1,5080 me sakt\u00ebsi \u00b10,0005<\/li>\n
  • Intervali Brix 0 deri n\u00eb 85% me sakt\u00ebsi \u00b10,2%.<\/li>\n<\/ul>\n

    HI96801<\/h4>\n
      \n
    • Mat indeksin e thyerjes p\u00ebr t\u00eb p\u00ebrcaktuar % Brix t\u00eb sheqerit n\u00eb tret\u00ebsirat ujore. Indeksi i thyerjes s\u00eb kampionit konvertohet n\u00eb % nj\u00ebsi p\u00ebrqendrimi Brix.<\/li>\n
    • Algoritmet e kompensimit t\u00eb temperatur\u00ebs bazuar n\u00eb solucionin e saharoz\u00ebs<\/li>\n
    • Intervali Brix 0 deri n\u00eb 85% me nj\u00eb sakt\u00ebsi prej \u00b1 0,2%<\/li>\n<\/ul>\n

      HI96802<\/h4>\n
        \n
      • Mat indeksin e thyerjes p\u00ebr t\u00eb p\u00ebrcaktuar % e fruktoz\u00ebs n\u00eb tret\u00ebsirat ujore. Indeksi i thyerjes s\u00eb kampionit konvertohet n\u00eb % mas\u00eb (% w\/w) nj\u00ebsi p\u00ebrqendrimi.<\/li>\n
      • Algoritmet e kompensimit t\u00eb temperatur\u00ebs bazuar n\u00eb tret\u00ebsir\u00ebn e fruktoz\u00ebs<\/li>\n
      • 0 deri n\u00eb 85% fruktoz\u00eb sipas pesh\u00ebs me nj\u00eb sakt\u00ebsi prej \u00b1 0,2%<\/li>\n<\/ul>\n

        HI96803<\/h4>\n
          \n
        • Mat indeksin e thyerjes p\u00ebr t\u00eb p\u00ebrcaktuar p\u00ebrqindjen e glukoz\u00ebs n\u00eb tret\u00ebsirat ujore. Indeksi i thyerjes s\u00eb kampionit konvertohet n\u00eb % mas\u00eb (% w\/w) nj\u00ebsi p\u00ebrqendrimi.<\/li>\n
        • Algoritmet e kompensimit t\u00eb temperatur\u00ebs bazuar n\u00eb tret\u00ebsir\u00ebn e glukoz\u00ebs<\/li>\n
        • 0 deri n\u00eb 85% glukoz\u00eb sipas pesh\u00ebs me nj\u00eb sakt\u00ebsi prej \u00b1 0,2%<\/li>\n<\/ul>\n

          HI96804<\/h4>\n
            \n
          • Mat indeksin e thyerjes p\u00ebr t\u00eb p\u00ebrcaktuar p\u00ebrqindjen e sheqerit t\u00eb invertuar n\u00eb tret\u00ebsirat ujore. Indeksi i thyerjes s\u00eb kampionit konvertohet n\u00eb % mas\u00eb (% w\/w) nj\u00ebsi p\u00ebrqendrimi.<\/li>\n
          • Algoritmet e kompensimit t\u00eb temperatur\u00ebs bazuar n\u00eb tret\u00ebsir\u00ebn e sheqerit t\u00eb invertuar<\/li>\n
          • 0 deri n\u00eb 85% sheqer i invertuar sipas diapazonit t\u00eb pesh\u00ebs me nj\u00eb sakt\u00ebsi prej \u00b1 0,2%<\/li>\n<\/ul>\n<\/div>\n<\/div>\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":"

            Duke ditur indeksin e thyerjes s\u00eb nj\u00eb substance, p\u00ebrdoruesit mund t\u00eb kuptojn\u00eb veti t\u00eb tilla […]<\/p>\n","protected":false},"author":14,"featured_media":187407,"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 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":[446],"tags":[480],"class_list":["post-202405","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-laboratori","tag-parametrat"],"yoast_head":"\nP\u00ebrmbajtja e sheqerit - Hanna Instruments Albania<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blog.hannaservice.eu\/al\/permbajtja-e-sheqerit\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"P\u00ebrmbajtja e sheqerit - Hanna Instruments Albania\" \/>\n<meta property=\"og:description\" content=\"Duke ditur indeksin e thyerjes s\u00eb nj\u00eb substance, p\u00ebrdoruesit mund t\u00eb kuptojn\u00eb veti t\u00eb tilla […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/blog.hannaservice.eu\/al\/permbajtja-e-sheqerit\/\" \/>\n<meta property=\"og:site_name\" content=\"Hanna Instruments Albania\" \/>\n<meta property=\"article:published_time\" content=\"2021-02-26T14:16:25+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2023-02-24T12:14:12+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/blog.hannaservice.eu\/wp-content\/uploads\/2021\/02\/grafika2.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"512\" \/>\n\t<meta property=\"og:image:height\" content=\"512\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Milan Petrovi\u0107\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Milan Petrovi\u0107\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"5 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/blog.hannaservice.eu\/al\/permbajtja-e-sheqerit\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/blog.hannaservice.eu\/al\/permbajtja-e-sheqerit\/\"},\"author\":{\"name\":\"Milan Petrovi\u0107\",\"@id\":\"https:\/\/blog.hannaservice.eu\/al\/#\/schema\/person\/6872d7596a0a8c85e08ebf8440a39296\"},\"headline\":\"P\u00ebrmbajtja e sheqerit\",\"datePublished\":\"2021-02-26T14:16:25+00:00\",\"dateModified\":\"2023-02-24T12:14:12+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/blog.hannaservice.eu\/al\/permbajtja-e-sheqerit\/\"},\"wordCount\":930,\"publisher\":{\"@id\":\"https:\/\/blog.hannaservice.eu\/al\/#organization\"},\"image\":{\"@id\":\"https:\/\/blog.hannaservice.eu\/al\/permbajtja-e-sheqerit\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/blog.hannaservice.eu\/wp-content\/uploads\/2021\/02\/grafika2.jpg\",\"keywords\":[\"Parametrat\"],\"articleSection\":[\"Laboratori\"],\"inLanguage\":\"al-AL\"},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/blog.hannaservice.eu\/al\/permbajtja-e-sheqerit\/\",\"url\":\"https:\/\/blog.hannaservice.eu\/al\/permbajtja-e-sheqerit\/\",\"name\":\"P\u00ebrmbajtja e sheqerit - 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