{"id":202787,"date":"2019-09-02T10:00:28","date_gmt":"2019-09-02T10:00:28","guid":{"rendered":"https:\/\/blog.hannaservice.eu\/monitorimi-i-klorurit-te-natriumit-ne-shelliren-e-ullinjve\/"},"modified":"2023-03-16T10:33:51","modified_gmt":"2023-03-16T10:33:51","slug":"monitorimi-i-klorurit-te-natriumit-ne-shelliren-e-ullinjve","status":"publish","type":"post","link":"https:\/\/blog.hannaservice.eu\/al\/monitorimi-i-klorurit-te-natriumit-ne-shelliren-e-ullinjve\/","title":{"rendered":"Monitorimi i klorurit t\u00eb natriumit n\u00eb sh\u00ebllir\u00ebn e ullinjve"},"content":{"rendered":"\t\t
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Ullinjt\u00eb kan\u00eb qen\u00eb t\u00eb lakmuar gjat\u00eb historis\u00eb si nj\u00eb frut i ngr\u00ebnsh\u00ebm ashtu edhe p\u00ebr vajin e dobish\u00ebm p\u00ebr sh\u00ebndetin q\u00eb nxirret prej tyre. Ulliri i ngr\u00ebnsh\u00ebm \u00ebsht\u00eb kultivuar p\u00ebr t\u00eb pakt\u00ebn 5000 vjet dhe sot \u00ebsht\u00eb nj\u00eb nga frutat m\u00eb t\u00eb kultivuar n\u00eb bot\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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Ullinjt\u00eb, megjithat\u00eb, k\u00ebrkojn\u00eb nj\u00eb proces t\u00eb gjat\u00eb trajtimi p\u00ebr t\u00eb shkuar nga pema n\u00eb tryez\u00eb. Ullinjt\u00eb e ngr\u00ebnsh\u00ebm, t\u00eb njohur edhe si ullinj tavoline, klasifikohen n\u00eb tre grupe sipas shkall\u00ebs s\u00eb pjekuris\u00eb n\u00eb koh\u00ebn e vjeljes: ullinj jeshil, t\u00eb vjelur kur t\u00eb ken\u00eb marr\u00eb madh\u00ebsin\u00eb e plot\u00eb, por p\u00ebrpara se t\u00eb filloj\u00eb cikli i pjekjes; ullinj gjysm\u00eb t\u00eb pjekur, t\u00eb vjelur n\u00eb fillim t\u00eb ciklit t\u00eb pjekjes kur ngjyra ka filluar t\u00eb ndryshoj\u00eb nga jeshile n\u00eb kafe t\u00eb kuq\u00ebrremt\u00eb; dhe ullinj t\u00eb pjekur, t\u00eb mbledhur n\u00eb pjekuri t\u00eb plot\u00eb dhe zakonisht jan\u00eb nuanca t\u00eb zeza dhe kafe.<\/p>\n

Kur ullinjt\u00eb e pap\u00ebrpunuar mblidhen nga pema, ata jan\u00eb t\u00eb fort\u00eb dhe shum\u00eb t\u00eb hidhur p\u00ebr shkak t\u00eb pranis\u00eb s\u00eb komponimeve fenolike. Procesi i trajtimit siguron q\u00eb k\u00ebto komponime fenolike t\u00eb pap\u00eblqyeshme t\u00eb trajtohen dhe t\u00eb shp\u00ebrb\u00ebhen; procesi \u00ebsht\u00eb gjithashtu p\u00ebrgjegj\u00ebs p\u00ebr gjenerimin e metabolit\u00ebve t\u00eb favorsh\u00ebm nga bakteret dhe majat\u00eb si acidet organike, probiotik\u00ebt, glicerina dhe esteret. <\/p>\n

Ullinjt\u00eb e pap\u00ebrpunuar tradicionalisht trajtohen duke u zhytur n\u00eb nj\u00eb tret\u00ebsir\u00eb m\u00eb sh\u00ebllir\u00eb p\u00ebr 6 deri n\u00eb 12 muaj. Fenolet e pad\u00ebshiruara ngelin n\u00eb tret\u00ebsir\u00ebn e sh\u00ebllir\u00ebs, nd\u00ebrsa vet\u00eb tret\u00ebsira vepron p\u00ebr t\u00eb zbutur l\u00ebkur\u00ebn e ullinjve. Koh\u00ebzgjatja e procesit t\u00eb ngurt\u00ebsimit mund t\u00eb zvog\u00eblohet duke i njomur fillimisht ullinjt\u00eb e pap\u00ebrpunuar n\u00eb nj\u00eb tret\u00ebsir\u00eb t\u00eb holluar, e p\u00ebrb\u00ebr\u00eb zakonisht nga 2 deri n\u00eb 4% hidroksid natriumi (NaOH) p\u00ebr 1 deri n\u00eb 3 dit\u00eb. Tret\u00ebsira vepron p\u00ebr t\u00eb hequr me shpejt\u00ebsi fenol\u00ebt e hidhur p\u00ebrpara se t\u00eb transferohen ullinjt\u00eb n\u00eb nj\u00eb tret\u00ebsir\u00eb me sh\u00ebllir\u00eb. N\u00ebse solucioni p\u00ebrdoret n\u00eb fillim t\u00eb procesit t\u00eb tharjes, ullinjt\u00eb k\u00ebrkojn\u00eb vet\u00ebm njomjen n\u00eb tret\u00ebsir\u00ebn e sh\u00ebllir\u00ebs p\u00ebr pak jav\u00eb.<\/p>\n

Tret\u00ebsira e sh\u00ebllir\u00ebs p\u00ebrb\u00ebhet nga uji, kripa dhe her\u00eb pas here vaj; p\u00ebrqendrimi i tret\u00ebsir\u00ebs s\u00eb sh\u00ebllir\u00ebs varet nga lloji i ullirit q\u00eb trajtohet dhe nga pika n\u00eb t\u00eb cil\u00ebn p\u00ebrdoret n\u00eb procesin e pjekjes. N\u00ebse ka shum\u00eb pak krip\u00eb n\u00eb tret\u00ebsir\u00ebn e sh\u00ebllir\u00ebs, ekziston rreziku i rritjes s\u00eb pad\u00ebshiruar t\u00eb baktereve gjat\u00eb zhytjes s\u00eb ullinjve. Anasjelltas, shum\u00eb krip\u00eb mund t\u00eb zbus\u00eb l\u00ebkurat e ullirit.<\/p>\n

Ullinjt\u00eb e gjelb\u00ebr zakonisht fillojn\u00eb t\u00eb njomen n\u00eb nj\u00eb tret\u00ebsir\u00eb sh\u00ebllire t\u00eb p\u00ebrb\u00ebr\u00eb nga 10 deri n\u00eb 14% klorur natriumi (NaCl) nd\u00ebrsa ullinjt\u00eb e pjekur fillojn\u00eb n\u00eb nj\u00eb tret\u00ebsir\u00eb sh\u00ebllir\u00eb prej 8 deri n\u00eb 10% NaCl. Kripa thithet n\u00eb l\u00ebkurat e ullirit gjat\u00eb tharjes, duke b\u00ebr\u00eb q\u00eb p\u00ebrqendrimi i krip\u00ebs n\u00eb rezervuarin e sh\u00ebllir\u00ebs t\u00eb ulet dhe p\u00ebrfundimisht t\u00eb stabilizohet. N\u00ebse p\u00ebrqendrimi i krip\u00ebs bie n\u00ebn nj\u00eb prag t\u00eb caktuar, zakonisht 4 deri n\u00eb 6% NaCl, duhet t\u00eb shtohet m\u00eb shum\u00eb krip\u00eb.<\/p>\n

M\u00eb pas, ullinjt\u00eb shp\u00eblahen me uj\u00eb t\u00eb past\u00ebr dhe m\u00eb pas paketohen n\u00eb kavanoza q\u00eb p\u00ebrmbajn\u00eb 8 deri n\u00eb 11% tret\u00ebsir\u00eb t\u00eb kripur NaCl.<\/p>\n

Rast studimi<\/h2>\n

Nj\u00eb prodhues ulliri kontaktoi Hanna Instruments p\u00ebr nj\u00eb m\u00ebnyr\u00eb t\u00eb shpejt\u00eb dhe t\u00eb sakt\u00eb p\u00ebr t\u00eb monitoruar p\u00ebrmbajtjen e krip\u00ebs n\u00eb rezervuar\u00ebt e tyre t\u00eb sh\u00ebllir\u00ebs. Klienti aktualisht po monitoronte p\u00ebrqendrimet e tyre t\u00eb sh\u00ebllir\u00ebs duke p\u00ebrdorur nj\u00eb refraktomet\u00ebr manual, por donte di\u00e7ka me koh\u00eb m\u00eb t\u00eb shpejt\u00eb p\u00ebrgjigjeje dhe sakt\u00ebsi m\u00eb t\u00eb lart\u00eb. <\/p>\n

Hanna Instruments ofroi Refraktometrin Dixhital p\u00ebr Matjen e Klorurit t\u00eb Natriumit n\u00eb Ushqim – HI96821.<\/a><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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Refraktometri manual q\u00eb konsumatori po p\u00ebrdorte, jepte vet\u00ebm rezultate si p\u00ebrqindje NaCl ndaj pesh\u00ebs (g NaCl\/100 g tret\u00ebsir\u00eb), t\u00eb cilat klienti m\u00eb pas duhej ta shum\u00ebzonte me gravitetin specifik p\u00ebr t\u00eb marr\u00eb nj\u00ebsit\u00eb e d\u00ebshiruara t\u00eb p\u00ebrqindjes NaCl sipas v\u00ebllimit (g NaCl\/100 mL tret\u00ebsir\u00eb). Klienti vler\u00ebsoi se HI96821 kishte nj\u00eb zgjedhje t\u00eb nj\u00ebsive q\u00eb p\u00ebrfshinin nj\u00ebsit\u00eb e d\u00ebshiruara t\u00eb solucionit g NaCl\/100 mL, si dhe kishte nj\u00eb gam\u00eb t\u00eb gjer\u00eb matjeje prej 0,0 deri n\u00eb 34,0 g NaCl\/100 mL me nj\u00eb rezolucion prej 0,1 g\/100 mL .<\/p>\n

Klienti vler\u00ebsoi gjithashtu kalibrimin me nj\u00eb pik\u00eb me uj\u00eb t\u00eb dejonizuar dhe koh\u00ebn e shpejt\u00eb t\u00eb p\u00ebrgjigjes prej 1,5 sekondash q\u00eb lejoi nj\u00eb vler\u00ebsim t\u00eb shpejt\u00eb t\u00eb kushteve t\u00eb rezervuar\u00ebve t\u00eb tyre t\u00eb sh\u00ebllir\u00eb dhe t\u00eb b\u00ebnte korrigjime n\u00eb koh\u00eb reale n\u00ebse ishte e nevojshme. Vler\u00ebsimi i rezistenc\u00ebs ndaj ujit IP65 i siguruan klientit q\u00ebndrueshm\u00ebrin\u00eb e k\u00ebrkuar. N\u00eb p\u00ebrgjith\u00ebsi, HI96821 ofroi nj\u00eb zgjidhje gjith\u00ebp\u00ebrfshir\u00ebse dhe t\u00eb pa\u00e7mueshme p\u00ebr nevojat e testimit t\u00eb konsumatorit p\u00ebr sh\u00ebllir\u00ebn.<\/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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Ullinjt\u00eb kan\u00eb qen\u00eb t\u00eb lakmuar gjat\u00eb historis\u00eb si nj\u00eb frut i ngr\u00ebnsh\u00ebm ashtu edhe p\u00ebr […]<\/p>\n","protected":false},"author":14,"featured_media":187449,"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":[431],"tags":[],"class_list":["post-202787","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ushqimi"],"yoast_head":"\nMonitorimi i klorurit t\u00eb natriumit n\u00eb sh\u00ebllir\u00ebn e ullinjve - 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