{"id":202969,"date":"2021-07-14T08:42:23","date_gmt":"2021-07-14T08:42:23","guid":{"rendered":"https:\/\/blog.hannaservice.eu\/embelsojeni-diten-me-te-embel-te-vitit-dita-boterore-e-cokollates\/"},"modified":"2023-03-23T08:03:14","modified_gmt":"2023-03-23T08:03:14","slug":"embelsojeni-diten-me-te-embel-te-vitit-dita-boterore-e-cokollates","status":"publish","type":"post","link":"https:\/\/blog.hannaservice.eu\/al\/embelsojeni-diten-me-te-embel-te-vitit-dita-boterore-e-cokollates\/","title":{"rendered":"\u00cbmb\u00eblsojeni dit\u00ebn m\u00eb t\u00eb \u00ebmb\u00ebl t\u00eb vitit #Dita Bot\u00ebrore e \u00c7okollat\u00ebs"},"content":{"rendered":"\t\t
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Industria e \u00e7okollat\u00ebs karakterizohet kryesisht nga prodhimi i kakaos. Kakaoja \u00ebsht\u00eb nj\u00eb nga kulturat bujq\u00ebsore, e cila mund t\u00eb rritet zakonisht vet\u00ebm n\u00eb zon\u00ebn me klim\u00eb tropikale. Klima p\u00ebr rritjen e kakaos duhet t\u00eb jet\u00eb nj\u00eb klim\u00eb tropikale e ngroht\u00eb dhe e lag\u00ebsht. Toka duhet t\u00eb jet\u00eb e lag\u00ebsht, e pasur me kalium, kalcium, fosfor dhe hekur. Kakao rritet m\u00eb s\u00eb miri n\u00eb nj\u00eb temperatur\u00eb prej 25 deri n\u00eb 32 \u00b0 C dhe n\u00eb nj\u00eb lart\u00ebsi deri n\u00eb 600 m.<\/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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Pas vjeljes s\u00eb kakaos, kokrrat e kakaos mbulohen me gjethe ose deg\u00eb bananeje dhe lihen n\u00eb k\u00ebt\u00eb gjendje p\u00ebr 2-6 dit\u00eb. K\u00ebshtu fillon fermentimi i kokrrave t\u00eb kakaos dhe zgjat 5-10 dit\u00eb. Gjat\u00eb fermentimit, ndodh fermentimi anaerobik dhe hidroliza e pektin\u00ebs s\u00eb pulp\u00ebs.<\/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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Gjat\u00eb koh\u00ebs kur pH bie rreth 3.6 dhe temperatura rritet (fermentimi spontan ndodh n\u00eb nj\u00eb temperatur\u00eb prej 45-52\u00b0C<\/strong>). Fermentimi prodhon gjithashtu acid acetik, i cili \u00ebsht\u00eb thelb\u00ebsor p\u00ebr shkat\u00ebrrimin dhe inaktivizimin e filizave n\u00eb kokrrat e kakaos.<\/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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P\u00ebr monitorimin e temperatur\u00ebs, Hanna Instruments ka zgjidhje t\u00eb thjesht\u00eb HI148 Waterproof datalogger.<\/strong> <\/p>\n

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, i thjesht\u00eb p\u00ebr t’u p\u00ebrdorur, termolog\u00ebt HI148 jan\u00eb ideal\u00eb p\u00ebr monitorimin e temperatur\u00ebs n\u00eb aplikacione t\u00eb tilla si p\u00ebrpunimi i ushqimit, transporti, muzet\u00eb dhe hortikultura.<\/p>\n

P\u00ebrqindja e ujit n\u00eb kokrrat e kakaos s\u00eb pap\u00ebrpunuar pas fermentimit \u00ebsht\u00eb 55-60%<\/strong>, dhe duhet t\u00eb reduktohet n\u00eb 5-7%<\/strong> p\u00ebr t\u00eb zvog\u00ebluar veprimin e enzimave dhe p\u00ebr t\u00eb nxitur formimin e ngjyr\u00ebs, shijes dhe er\u00ebs. Kjo \u00ebsht\u00eb arsyeja pse kryhet tharja e kakaos n\u00eb diell ose n\u00eb thar\u00ebse. Pas tharjes \u00ebsht\u00eb e nevojshme t\u00eb kontrollohet sasia e ujit n\u00eb kok\u00ebrr.<\/p>\n

M\u00eb tej kokrrat e kakaos piqen n\u00eb furr\u00eb dhe grimcohen, duke i ndar\u00eb kokrrat nga l\u00ebvozhga. Pjekja \u00ebsht\u00eb trajtimi termik i kokrrave t\u00eb kakaos me q\u00ebllim uljen e aciditetit dhe shijen e hidhur, dhe p\u00ebrmbajtjes s\u00eb ujit t\u00eb kokrrave n\u00eb 1-2%<\/strong>, dhe q\u00ebllimi p\u00ebrfundimtar \u00ebsht\u00eb t\u00eb form\u00ebsoj\u00eb arom\u00ebn dhe shijen e kakaos dhe t\u00eb zvog\u00ebloj\u00eb forc\u00ebn e kokrrave. .
N\u00eb k\u00ebt\u00eb faz\u00eb t\u00eb prodhimit \u00ebsht\u00eb gjithashtu e nevojshme t\u00eb kontrollohet sasia e ujit.<\/p>\n

Hanna Instruments ka zgjidhjen ideale p\u00ebr k\u00ebt\u00eb aplikacion.<\/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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P\u00ebr shkenc\u00ebtar\u00ebt dhe profesionist\u00ebt q\u00eb kan\u00eb nevoj\u00eb p\u00ebr p\u00ebrcaktim t\u00eb sakt\u00eb t\u00eb p\u00ebrmbajtjes s\u00eb ujit nga 0,01 n\u00eb 100%, gjenerata jon\u00eb e re e Titruesve Volumetrik Karl Fischer \u00ebsht\u00eb projektuar p\u00ebr t\u00eb p\u00ebrmbushur ose tejkaluar k\u00ebrkesat tuaja teknike duke ofruar nj\u00eb kosto m\u00eb t\u00eb ul\u00ebt. Me ve\u00e7orit\u00eb m\u00eb t\u00eb avancuara n\u00eb nj\u00eb dizajn kompakt, ky titrues jep rezultate t\u00eb sakta dhe k\u00ebrkon m\u00eb pak vend n\u00eb laborator. Merrni p\u00ebrcaktimin e sakt\u00eb t\u00eb p\u00ebrmbajtjes s\u00eb ujit me shtypjen e nj\u00eb butoni. I krijuar p\u00ebr laboratorin modern, titruesi HI933 Karl Fischer \u00ebsht\u00eb p\u00ebrshtatja e p\u00ebrsosur p\u00ebr mjedisin tuaj t\u00eb testimit.<\/p>\n

Pas prodhimit s\u00eb mas\u00ebs s\u00eb gjalpit prej kakao, fillon prodhimi i \u00e7okollat\u00ebs.<\/p>\n

P\u00ebrzierja p\u00ebrgatitet duke shtuar t\u00eb gjith\u00eb p\u00ebrb\u00ebr\u00ebsit thelb\u00ebsor\u00eb (si p.sh. sheqer pluhur, pluhur kakao, gjalp\u00eb kakao, qum\u00ebsht pluhur dhe aditiv\u00eb t\u00eb tjer\u00eb). P\u00ebrzierja e mas\u00ebs s\u00eb \u00e7okollat\u00ebs m\u00eb pas hyn n\u00eb procesin e betonimit dhe formohet nj\u00eb mas\u00eb \u00e7okollate.<\/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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Gjat\u00eb nxehjes zvog\u00eblohet p\u00ebrmbajtja e ujit (nga 1,6% n\u00eb 0,6-0,8%<\/strong>), por edhe \u00e7do l\u00ebnd\u00eb e pad\u00ebshirueshme si acidi acetik dhe aldehidet. Pas homogjenizimit, pason nj\u00eb proces i r\u00ebnd\u00ebsish\u00ebm n\u00eb prodhimin e \u00e7okollat\u00ebs dhe ai \u00ebsht\u00eb temperimi. Gjat\u00eb temperingut, qendrat e kristaleve t\u00eb yndyr\u00ebs s\u00eb ngurt\u00eb n\u00eb shkrirje shnd\u00ebrrohen n\u00eb form\u00ebn e d\u00ebshiruar kristalore t\u00eb q\u00ebndrueshme. Procesi temperatur\u00ebs<\/strong> p\u00ebrfshin ngrohjen e mas\u00ebs n\u00eb 50 \u00b0 C,<\/strong> m\u00eb pas ftohjen n\u00eb 29 \u00b0 C<\/strong> dhe rinxehjen n\u00eb 32 \u00b0 C.<\/strong> Procesi i fundit i r\u00ebnd\u00ebsish\u00ebm n\u00eb prodhimin e \u00e7okollat\u00ebs \u00ebsht\u00eb ftohja n\u00eb kall\u00ebpe ku ndodh ngurt\u00ebsimi n\u00eb nj\u00eb form\u00eb konstante.<\/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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P\u00ebr matjen e temperatur\u00ebs gjat\u00eb prodhimit t\u00eb \u00e7okollat\u00ebs mund ta matni me termometrin termistor Foodcare \u30fb HI93501<\/p>\n

I projektuar duke pasur parasysh funksionalitetin dhe performanc\u00ebn e p\u00ebrdoruesit, HI93501 \u00ebsht\u00eb nj\u00eb termomet\u00ebr termistor i pap\u00ebrshkuesh\u00ebm nga uji q\u00eb mat temperatur\u00ebn nga -50,0 n\u00eb 150,0\u00b0C (-58,0 deri n\u00eb 302,0\u00b0F). Baterit\u00eb e p\u00ebrfshira ofrojn\u00eb deri n\u00eb 4500 or\u00eb p\u00ebrdorim t\u00eb vazhduesh\u00ebm. CAL Check\u2122 dhe Sistemi i Parandalimit t\u00eb Gabimeve t\u00eb Bateris\u00eb (BEPS) sigurojn\u00eb nivelin m\u00eb t\u00eb lart\u00eb t\u00eb sakt\u00ebsis\u00eb dhe besimit. Sonda \u00ebsht\u00eb e z\u00ebvend\u00ebsueshme dhe funksionon me nj\u00eb shum\u00ebllojshm\u00ebri sondash t\u00eb specializuara. Ky mat\u00ebs mund t\u00eb certifikohet si i gjurmuesh\u00ebm sipas standardeve NIST.<\/p>\n

Shum\u00eb shpesh, l\u00ebnd\u00ebt e ngurta totale t\u00eb tretshme (sheqernat) maten n\u00eb \u00e7okollat\u00eb. Ata na japin vlerat e sheqerit n\u00eb \u00e7okollat\u00eb, dometh\u00ebn\u00eb na tregojn\u00eb p\u00ebr shijen q\u00eb do t\u00eb mbizot\u00ebroj\u00eb n\u00eb \u00e7okollat\u00eb. \u00c7okollata e hidhur do t\u00eb ket\u00eb vler\u00eb m\u00eb t\u00eb ul\u00ebt Brix, e cila \u00ebsht\u00eb nj\u00eb tregues i l\u00ebnd\u00ebve t\u00eb ngurta totale t\u00eb tretshme.<\/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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P\u00ebr matjen e vler\u00ebs Brix n\u00eb \u00e7okollat\u00eb, p\u00ebrdorni refraktometrin dixhital Hanna Instruments HI96801 p\u00ebr Analiz\u00ebn Brix n\u00eb Ushqime.<\/p>\n

HI96801 \u00ebsht\u00eb nj\u00eb refraktomet\u00ebr dixhital i fort\u00eb, portativ p\u00ebr produktet ushqimore, i krijuar p\u00ebr t\u00eb raportuar p\u00ebrmbajtjen e sheqerit n\u00eb tret\u00ebsirat ujore si % Brix. HI96801 raporton rezultatet me nj\u00eb sakt\u00ebsi prej \u00b10,2% Brix. Funksionimi i njehsorit thjeshtohet vet\u00ebm me dy butona: nj\u00eb buton \u00ebsht\u00eb p\u00ebr t\u00eb kalibruar me uj\u00eb t\u00eb distiluar ose t\u00eb dejonizuar dhe tjetri p\u00ebr t\u00eb realizuar nj\u00eb matje. T\u00eb gjitha leximet kompensohen automatikisht p\u00ebr ndryshimet e temperatur\u00ebs sipas standardit ICUMSA Methods Book dhe shfaqen brenda nj\u00eb kohe p\u00ebrgjigjeje prej 1,5 sekonde. Cdo pjes\u00eb e aparaturave pastrohet leht\u00eb. Thjesht fshijeni me nj\u00eb leck\u00eb t\u00eb but\u00eb para matjes p\u00ebr mostr\u00ebn tjet\u00ebr.<\/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":"

Industria e \u00e7okollat\u00ebs karakterizohet kryesisht nga prodhimi i kakaos. 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