{"id":202795,"date":"2019-09-09T10:00:36","date_gmt":"2019-09-09T10:00:36","guid":{"rendered":"https:\/\/blog.hannaservice.eu\/rendesia-e-cilesise-se-ujit-ne-prodhimin-e-birres\/"},"modified":"2023-03-16T11:14:56","modified_gmt":"2023-03-16T11:14:56","slug":"rendesia-e-cilesise-se-ujit-ne-prodhimin-e-birres","status":"publish","type":"post","link":"https:\/\/blog.hannaservice.eu\/al\/rendesia-e-cilesise-se-ujit-ne-prodhimin-e-birres\/","title":{"rendered":"R\u00ebnd\u00ebsia e cil\u00ebsis\u00eb s\u00eb ujit n\u00eb prodhimin e birr\u00ebs"},"content":{"rendered":"\t\t
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Kuptimi i cil\u00ebsis\u00eb s\u00eb ujit gjat\u00eb prodhimit t\u00eb birr\u00ebs \u00ebsht\u00eb kritik p\u00ebr p\u00ebrcaktimin e procesit q\u00eb do t\u00eb ndiqet. Kjo p\u00ebrfshin p\u00ebrdorimin ose jo t\u00eb nj\u00eb sistemi osmoz\u00eb t\u00eb kund\u00ebrt, cilat kimikate t\u00eb shtohen dhe sa, si do t\u00eb ndikojn\u00eb kokrrat e grurit n\u00eb pH e ujit dhe n\u00ebse uj\u00ebrat e zeza t\u00eb prodhuara duhet t\u00eb trajtohen.<\/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\u00eb zem\u00ebr” t\u00eb \u00e7do birre \u00ebsht\u00eb burimi m\u00eb i madh n\u00eb bot\u00eb, uji. Ai jo vet\u00ebm q\u00eb ndikon n\u00eb shijen, por gjithashtu ndikon n\u00eb sasin\u00eb e kimikateve t\u00eb nevojshme p\u00ebr t\u00eb arritur pH 5.2 n\u00eb pure, dhe gjat\u00eb gjith\u00eb procesit t\u00eb prodhimit. Kuptimi i cil\u00ebsis\u00eb s\u00eb ujit gjat\u00eb prodhimit t\u00eb birr\u00ebs \u00ebsht\u00eb kritik p\u00ebr p\u00ebrcaktimin e procesit q\u00eb do t\u00eb ndiqet. Kjo p\u00ebrfshin p\u00ebrdorimin ose jo t\u00eb nj\u00eb sistemi osmoz\u00eb t\u00eb kund\u00ebrt, cilat kimikate t\u00eb shtohen dhe sa, si do t\u00eb ndikojn\u00eb kokrrat e grurit n\u00eb pH e ujit dhe n\u00ebse uj\u00ebrat e zeza t\u00eb prodhuara duhet t\u00eb trajtohen.<\/p>\n<\/blockquote>\n

M\u00eb posht\u00eb jan\u00eb disa nga pikat kritike t\u00eb kontrollit p\u00ebr ujin. <\/p>\n

pH<\/h2>\n

Duke qen\u00eb se pH \u00ebsht\u00eb themeli i t\u00eb gjitha birrave, t\u00eb kuptuarit e pH-it fillestare t\u00eb ujit tuaj do t’ju ndihmoj\u00eb t\u00eb kuptoni se \u00e7far\u00eb procesi duhet t\u00eb ndiqni p\u00ebr t\u00eb arritur pH-in ideal 5,2 n\u00eb puren\u00eb tuaj. N\u00eb disa raste, kombinimi i kokrrave acidike dhe ujit do t\u00eb mund ta arrij\u00eb k\u00ebt\u00eb. N\u00eb raste t\u00eb tjera, acidi laktik mund t\u00eb shtohet p\u00ebr t\u00eb ndihmuar n\u00eb uljen e pH. pH mund t\u00eb testohet n\u00eb m\u00ebnyr\u00eb dixhitale n\u00eb tre m\u00ebnyra:<\/p>\n

Alkaliniteti<\/h2>\n

JU LUTEM KUJDES: Alkaliniteti dhe pH nuk jan\u00eb e nj\u00ebjta gj\u00eb. pH \u00ebsht\u00eb sasia e acidit ose baz\u00ebs e pranishme n\u00eb nj\u00eb most\u00ebr dhe alkaliniteti \u00ebsht\u00eb forca e atyre bazave. Nd\u00ebrsa filloni t\u00eb rregulloni pH e pures\u00eb, \u00ebsht\u00eb e r\u00ebnd\u00ebsishme t\u00eb kuptoni kapacitetin buferik t\u00eb ujit tuaj. P\u00ebr shembull, 5 ml acid laktik n\u00eb uj\u00eb me nivel t\u00eb ul\u00ebt alkalin mund t\u00eb jet\u00eb i mjaftuesh\u00ebm p\u00ebr t\u00eb rregulluar pH. Megjithat\u00eb, n\u00eb uj\u00eb me alkalinitet t\u00eb lart\u00eb, kjo mund t\u00eb mos e rregulloj\u00eb fare pH. Ndonj\u00ebher\u00eb, nj\u00eb prodhues birre shton nj\u00eb kimikat baz\u00eb (si\u00e7 \u00ebsht\u00eb NaOH) p\u00ebr t\u00eb nd\u00ebrtuar nj\u00eb kapacitet buferik dhe p\u00ebr ta mbajtur gjat\u00eb gjith\u00eb pjes\u00ebs s\u00eb mbetur t\u00eb procesit t\u00eb prodhimit. M\u00eb posht\u00eb jan\u00eb tre m\u00ebnyra p\u00ebr t\u00eb matur alkalinitetin:<\/p>\n

Testues p\u00ebr fort\u00ebsin\u00eb<\/h2>\n

Fort\u00ebsia e ujit i referohet sasis\u00eb s\u00eb karbonatit t\u00eb kalciumit t\u00eb pranish\u00ebm. Kjo \u00ebsht\u00eb e r\u00ebnd\u00ebsishme p\u00ebr birr\u00ebn p\u00ebr disa arsye. Si fillim, karbonati i kalciumit mund t\u00eb \u00e7oj\u00eb n\u00eb ndryshkje dhe korrozion – di\u00e7ka q\u00eb nuk d\u00ebshironi t\u00eb ndodh\u00eb n\u00eb tubacionet tuaja t\u00eb transferimit. S\u00eb dyti, uji i fort\u00eb jo vet\u00ebm q\u00eb ka nj\u00eb struktur\u00eb t\u00eb ndryshme, por gjithashtu ka nj\u00eb ndikim t\u00eb ve\u00e7ant\u00eb tek shija q\u00eb do t\u00eb ndikoj\u00eb negativisht n\u00eb nj\u00eb birr\u00eb. Ashtu si alkaliniteti, ju mund t\u00eb matni fort\u00ebsin\u00eb.<\/p>\n

Parametra t\u00eb tjer\u00eb jan\u00eb t\u00eb r\u00ebnd\u00ebsish\u00ebm edhe n\u00eb testimin e cil\u00ebsis\u00eb s\u00eb ujit, n\u00eb var\u00ebsi t\u00eb burimit t\u00eb ujit t\u00eb fabrik\u00ebs s\u00eb birr\u00ebs. K\u00ebto mund t\u00eb p\u00ebrfshijn\u00eb klorin, hekurin dhe metale t\u00eb tjera. Shumica e k\u00ebtyre parametrave mund t\u00eb maten gjithashtu duke p\u00ebrdorur nj\u00eb kolorimet\u00ebr Checker, ose titrues. Nd\u00ebrsa nevojat e testimit t\u00eb ujit do t\u00eb ndryshojn\u00eb p\u00ebr \u00e7do fabrik\u00eb birre, \u00ebsht\u00eb e r\u00ebnd\u00ebsishme t\u00eb jeni t\u00eb vet\u00ebdijsh\u00ebm se \u00e7far\u00eb testimi mund t\u00eb zbatoni p\u00ebr t\u00eb ndihmuar n\u00eb p\u00ebrmir\u00ebsimin e cil\u00ebsis\u00eb s\u00eb birr\u00ebs tuaj dhe p\u00ebr t\u00eb kursyer kimikate, koh\u00eb dhe para.<\/p>\n

Nd\u00ebrsa nevojat e testimit t\u00eb ujit do t\u00eb ndryshojn\u00eb p\u00ebr \u00e7do fabrik\u00eb birre, \u00ebsht\u00eb e r\u00ebnd\u00ebsishme t\u00eb jeni t\u00eb vet\u00ebdijsh\u00ebm se \u00e7far\u00eb testimi mund t\u00eb zbatoni p\u00ebr t\u00eb ndihmuar n\u00eb p\u00ebrmir\u00ebsimin e cil\u00ebsis\u00eb s\u00eb birr\u00ebs tuaj dhe p\u00ebr t\u00eb kursyer kimikate, koh\u00eb dhe para.<\/p><\/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":"

Kuptimi i cil\u00ebsis\u00eb s\u00eb ujit gjat\u00eb prodhimit t\u00eb birr\u00ebs \u00ebsht\u00eb kritik p\u00ebr p\u00ebrcaktimin e procesit […]<\/p>\n","protected":false},"author":14,"featured_media":187458,"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":[560,564],"tags":[479,484],"class_list":["post-202795","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-beverage","category-pije","tag-birre","tag-cilesia-e-ujit"],"yoast_head":"\nR\u00ebnd\u00ebsia e cil\u00ebsis\u00eb s\u00eb ujit n\u00eb prodhimin e birr\u00ebs - 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