{"id":203079,"date":"2019-09-16T10:00:37","date_gmt":"2019-09-16T10:00:37","guid":{"rendered":"https:\/\/blog.hannaservice.eu\/matja-e-temperatures-tek-ushqimet-e-pergatitura\/"},"modified":"2023-03-24T08:39:59","modified_gmt":"2023-03-24T08:39:59","slug":"matja-e-temperatures-tek-ushqimet-e-pergatitura","status":"publish","type":"post","link":"https:\/\/blog.hannaservice.eu\/al\/matja-e-temperatures-tek-ushqimet-e-pergatitura\/","title":{"rendered":"Matja e temperatur\u00ebs tek ushqimet e p\u00ebrgatitura"},"content":{"rendered":"\t\t
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Pothuajse t\u00eb gjitha objektet em\u00ebtojn\u00eb rrezatim, e cila \u00ebsht\u00eb ajo q\u00eb p\u00ebrdoret p\u00ebr t\u00eb p\u00ebrcaktuar matjet IR.<\/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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Energjia infra e kuqe (IR) i referohet rrezatimit termik t\u00eb paduksh\u00ebm q\u00eb emetohet natyrsh\u00ebm nga t\u00eb gjitha objektet. IR p\u00ebrfshin pjes\u00ebn e spektrit elektromagnetik q\u00eb bie midis val\u00ebve t\u00eb radios dhe drit\u00ebs s\u00eb dukshme.<\/p>\n

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Sir Frederick William Herschel ishte astronomi britanik me origjin\u00eb gjermane q\u00eb zbuloi p\u00ebr her\u00eb t\u00eb par\u00eb IR n\u00eb 1800. Zbulimi u b\u00eb nd\u00ebrsa ai kaloi drit\u00ebn e diellit p\u00ebrmes nj\u00eb prizmi dhe mbante nj\u00eb termomet\u00ebr pak p\u00ebrtej skajit t\u00eb kuq t\u00eb spektrit t\u00eb duksh\u00ebm. Fillimisht i synuar p\u00ebr t\u00eb matur temperatur\u00ebn e ambientit t\u00eb dhom\u00ebs, Herschel zbuloi se leximi i temperatur\u00ebs ishte m\u00eb i lart\u00eb se ai i spektrit t\u00eb duksh\u00ebm, dhe k\u00ebshtu duhet t\u00eb ekzistonte nj\u00eb form\u00eb e padukshme drite.<\/p>\n<\/blockquote>\n

Meqen\u00ebse IR \u00ebsht\u00eb jasht\u00eb spektrit t\u00eb duksh\u00ebm, mund t\u00eb ndihet m\u00eb leht\u00eb si nxeht\u00ebsi. Nxeht\u00ebsia e em\u00ebtuar natyrsh\u00ebm nga objektet \u00ebsht\u00eb ajo q\u00eb mund t\u00eb zbulohet dhe matet. Nxeht\u00ebsia mund t\u00eb matet p\u00ebrmes p\u00ebrdorimit t\u00eb termometrave pa kontakt ose IR. Thjesht duke drejtuar nj\u00eb termomet\u00ebr IR n\u00eb nj\u00eb objekt, nxeht\u00ebsia e emetuar merret nga sensori dhe shnd\u00ebrrohet n\u00eb nj\u00eb sinjal elektrik; ky sinjal m\u00eb pas shfaqet si lexim i temperatur\u00ebs. <\/p>\n

Pothuajse t\u00eb gjitha objektet em\u00ebtojn\u00eb rrezatim, e cila \u00ebsht\u00eb ajo q\u00eb p\u00ebrdoret p\u00ebr t\u00eb p\u00ebrcaktuar matjet IR. Nj\u00eb p\u00ebrjashtim nga kjo \u00ebsht\u00eb nj\u00eb sip\u00ebrfaqe e zez\u00eb e trupit q\u00eb l\u00ebshon 100% nxeht\u00ebsie pa reflektuar ose transmetuar asnj\u00eb energji. Energjia e reflektuar dhe e transmetuar e shumic\u00ebs s\u00eb objekteve q\u00eb maten duhet t\u00eb llogaritet n\u00eb m\u00ebnyr\u00eb q\u00eb t\u00eb arrihen matje t\u00eb sakta IR.<\/p>\n

Koncepti i em\u00ebtimit i referohet raportit t\u00eb energjis\u00eb termike t\u00eb emetuar nga nj\u00eb objekt me at\u00eb t\u00eb nj\u00eb trupi t\u00eb zi. Nj\u00eb trup i zi ka nj\u00eb emetim prej 1 pasi l\u00ebshon vet\u00ebm nxeht\u00ebsi; p\u00ebr krahasim, ari i l\u00ebmuar ka nj\u00eb emetim rreth 0.02. Kjo tregon se ari i l\u00ebmuar do t\u00eb thith\u00eb 2% dhe do t\u00eb pasqyroj\u00eb 98% t\u00eb energjis\u00eb s\u00eb nxeht\u00ebsis\u00eb. Emisionueshm\u00ebria mund t\u00eb ndryshoj\u00eb n\u00eb baz\u00eb t\u00eb p\u00ebrb\u00ebrjes s\u00eb materialit dhe temperatur\u00ebs, por shumica e materialeve organike, si dhe sip\u00ebrfaqet e p\u00ebraf\u00ebrta ose t\u00eb lyera kan\u00eb nj\u00eb emetim prej 0,95 q\u00eb mund t\u00eb p\u00ebrdoret p\u00ebr t\u00eb kompensuar matjet IR.<\/p>\n

Nj\u00eb kompani katering kontaktoi Hanna Instruments duke k\u00ebrkuar nj\u00eb zgjidhje t\u00eb shpejt\u00eb p\u00ebr t\u00eb matur pjatat e tyre t\u00eb p\u00ebrgatitura. P\u00ebr shkak t\u00eb k\u00ebrkesave t\u00eb tyre p\u00ebr nj\u00eb lexim t\u00eb shpejt\u00eb, t\u00eb sakt\u00eb dhe jo-invaziv t\u00eb temperatur\u00ebs, Hanna sugjeroi termometrin me rreze infra t\u00eb kuqe p\u00ebr industrin\u00eb ushqimore – HI99556.<\/p>\n

Me nj\u00eb koh\u00eb p\u00ebrgjigjeje prej p\u00ebraf\u00ebrsisht nj\u00eb sekond\u00eb, nj\u00eb gam\u00eb matjeje nga -10 n\u00eb 300\u00b0C dhe nj\u00eb kompensim fiks t\u00eb emetimit prej 0,95, kompania e kateringut ishte e k\u00ebnaqur q\u00eb mund t\u00eb monitoronte me shpejt\u00ebsi temperatur\u00ebn e nj\u00eb game t\u00eb gjer\u00eb t\u00eb pjatave t\u00eb tyre. Her\u00eb pas here, kompania e hotelieris\u00eb d\u00ebshironte t\u00eb b\u00ebnte matje t\u00eb brendshme p\u00ebrve\u00e7 matjeve IR t\u00eb sip\u00ebrfaqes. HI99556-00 furnizohet me sond\u00ebn e termistorit t\u00eb ndash\u00ebm HI756PW p\u00ebr dep\u00ebrtimin n\u00eb gjys\u00ebm t\u00eb ngurt\u00eb dhe ka nj\u00eb sakt\u00ebsi prej \u00b10,5\u00b0C. Kur zgjedh nj\u00eb termomet\u00ebr IR, kompania ka marr\u00eb parasysh edhe raportin e distanc\u00ebs ndaj objektit p\u00ebr termometrin.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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Opsioni jon\u00eb<\/h3>\n

HI99556-00 ka nj\u00eb raport distanc\u00eb-pik\u00eb prej 3:1, q\u00eb do t\u00eb thot\u00eb se diametri i zon\u00ebs s\u00eb matur \u00ebsht\u00eb nj\u00eb e treta e distanc\u00ebs midis termometrit dhe objektit. Ata zakonisht e mbanin termometrin rreth 12 in\u00e7 larg ushqimit, dhe k\u00ebshtu kishin nj\u00eb zon\u00eb mat\u00ebse prej af\u00ebrsisht 4 in\u00e7. Kompania e hotelieris\u00eb u ndje e sigurt dhe vler\u00ebsuese q\u00eb leximet e tyre IR ishin t\u00eb sakta ndaj ushqimeve t\u00eb tyre t\u00eb p\u00ebrgatitura.<\/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\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":"

Pothuajse t\u00eb gjitha objektet em\u00ebtojn\u00eb rrezatim, e cila \u00ebsht\u00eb ajo q\u00eb p\u00ebrdoret p\u00ebr t\u00eb p\u00ebrcaktuar […]<\/p>\n","protected":false},"author":14,"featured_media":187457,"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-203079","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ushqimi"],"yoast_head":"\nMatja e temperatur\u00ebs tek ushqimet e p\u00ebrgatitura - 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