{"id":154825,"date":"2020-11-12T10:00:04","date_gmt":"2020-11-12T10:00:04","guid":{"rendered":"http:\/\/blog.hannaservice.eu\/spektroskopija-u-prehrambenoj-industriji\/"},"modified":"2022-10-07T13:09:06","modified_gmt":"2022-10-07T13:09:06","slug":"spektroskopija-u-prehrambenoj-industriji","status":"publish","type":"post","link":"https:\/\/blog.hannaservice.eu\/hr\/spektroskopija-u-prehrambenoj-industriji\/","title":{"rendered":"Spektroskopija u prehrambenoj industriji"},"content":{"rendered":"\t\t
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Spektroskopija u prehrambenoj industriji<\/h2>\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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Hrana je tvar ili proizvod koji sadr\u017ei mnogo hranjivih sastojaka va\u017enih za ljude. Za op\u0107u populaciju odre\u0111ena koli\u010dina nekih hranjivih sastojaka mo\u017ee utjecati na njihovo zdravlje (pozitivno ili negativno). Nadalje, za proizvo\u0111a\u010de hrane odre\u0111ena koli\u010dina neke hranjive tvari mo\u017ee biti pokazatelj lo\u0161eg ili dobrog proizvoda. U brzorastu\u0107oj prehrambenoj industriji jedna od najva\u017enijih stvari je biti inovativan i proizvesti najbolji mogu\u0107i proizvod. Jedna od analiti\u010dkih metoda koja nam mo\u017ee pomo\u0107i u odre\u0111ivanju kvalitete hrane su enzimske metode. Tradicionalne metode zahtijevaju odre\u0111ene materijalne tro\u0161kove, trajanje analize je du\u017ee, potreban je iskusni analiti\u010dar, a uz to su i manje precizne. Za razliku od tradicionalnih analiti\u010dkih metoda, enzimske metode su jednostavne, precizne i specifi\u010dne, a od opreme su potrebni samo spektrofotometar ili kolorimetar, mikropipeta s odgovaraju\u0107im nastavcima i malo laboratorijskog inventara (kivete).<\/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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Enzimske metode u industriji piva<\/h2>\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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U industriji piva mnoge parametre mo\u017eemo pratiti enzimskim metodama.<\/p>\n

Kada pivo ima \u010dudan okus, to se obi\u010dno doga\u0111a zbog acetobactera prisutnog tijekom fermentacije s pretjeranim pristupom zraka. U tom slu\u010daju aerobne bakterije pretvaraju etanol u\u00a0octenu kiselinu<\/strong>\u00a0koja je va\u017ean parametar za okus piva.<\/p>\n

Drugi dostupni mjerni parametar je\u00a0acetaldehid<\/strong>, koji se dobiva pretvorbom octene kiseline.<\/p>\n

Ako \u017eelimo znati koliko \u0107e se \u0161kroba pretvoriti u \u0161e\u0107ere u procesu gnje\u010denja, detektirat \u0107emo enzim odgovoran za tu reakciju,\u00a0\u03b1-amilazu<\/strong>. \u0391-Amilaza se mjeri u sladu. Varijacija slada-7, A pomo\u0107u spektrofotometra na 650 nm.<\/p>\n

Ako se bavite proizvodnjom kiselog piva, morat \u0107ete znati razinu\u00a0limunske kiseline<\/strong>.<\/p>\n

Kada govorimo o fermentaciji, glavnom procesu u industriji piva, jedan od najva\u017enijih parametara je\u00a0etanol<\/strong>\u00a0koji doprinosi ukupnom alkoholu. Osim alkohola, stvara se i glicerol koji doprinosi tijelu i puno\u0107i napitka. Drugi produkt fermentacije koji pivu daje kiseli okus je\u00a0piruvi\u010dna kiselina<\/strong>.<\/p>\n

Diacetil<\/strong>\u00a0daje masla\u010dni okus koji proizvodi kvasac, a Ber-25A se mo\u017ee mjeriti na 530 nm ili pribli\u017eno toj vrijednosti.<\/p>\n

Za mjerenje\u00a0sumpornog dioksida<\/strong>\u00a0koristimo metodu Malt-11 izmjerenu na 560 nm. Ukupni SO2 Beer-21 s fotometrom ili spektrofotometrom na 550 nm.<\/p>\n

Ako je potrebno, Wort-12 metoda izmjerena na 570 nm odredit \u0107e\u00a0slobodni amino du\u0161ik<\/strong>.<\/p>\n

Mjerenje\u00a0alkohola<\/strong>\u00a0odre\u0111uje se Beer-4.F koja je enzimatska metoda izmjerena na 340 nm. Referenca Boehringer Mannheim (R Biopharm) za enzim.<\/p>\n

Boja<\/strong>, va\u017eno senzorno svojstvo, mjeri se na 430 i 700 nm (Beer-10.A metoda). Propusnost 1 nm ili manje. Beer-10.B je fotometrijska metoda koja koristi 430 nm.<\/p>\n

Za detekciju\u00a0\u017eeljeza\u00a0<\/strong>koristi se Beer-18.A pomo\u0107u spektrofotometra ili fotometra u rasponu od 500-540 nm, dok se za\u00a0bakar\u00a0<\/strong>koristi Beer-19.A pomo\u0107u spektrofotometra ili fotometra s plavo-zelenim ili zelenim filtrom. Apsorbancija izmjerena na 435 nm spektrofotometrom<\/p>\n

Ukupni polifenoli<\/strong>\u00a0sudjeluju u oksidaciji piva i stvaranju mutno\u0107e. Njihova detekcija je me\u0111unarodna metoda Beer-35 izmjerena na 600 nm spektrofotometrom.<\/p>\n

Za kvantifikaciju\u00a0otopljenog kisika<\/strong>\u00a0mo\u017eete upotrijebiti Beer-34 pomo\u0107u spektrofotometra na 615 nm ili kolorimetra s valnom duljinom izme\u0111u 640-700 nm.<\/p>\n

Ukupni ugljikohidrati<\/strong>\u00a0mogu utjecati na organolepti\u010dka svojstva pa se mogu mjeriti s Beer-41. izmjereno na 490 nm spektrofotometrom.<\/p>\n

Drugi va\u017ean parametar je flokulacija, mikrobiolo\u0161ki kvasac-11.B Spektrofotometrijska metoda kojom se mjeri apsorbancija na 600 nm. Duljina puta od 1 cm s prorezom od 0,5 mm.<\/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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Enzimske metode u vinskoj industriji<\/h2>\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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Vino je vrlo slo\u017een proizvod, a ako \u017eelite imati vrhunski proizvod, postoji puno parametara koje biste trebali mjeriti.<\/p>\n

Octena kiselina\u00a0<\/strong>u ni\u017eim koncentracijama pozitivno utje\u010de na okus, dok je u vi\u0161im koncentracijama ne\u017eeljena. Prati se tijekom cijelog postupka, poznatog i kao hlapljiva kiselina (VA).<\/p>\n

Acetaldehid<\/strong>proizvode kvasci i bakterije tijekom fermentacije i oksidacije. Va\u017ean je za okus, ne\u017eeljeni u vi\u0161im koncentracijama.<\/p>\n

Tijekom fermentacije, sastavni dio YAN-a koji je potreban je\u00a0amonijak<\/strong>. U vinu mo\u017ee utjecati na okus i mikrobiolo\u0161ku stabilnost.<\/p>\n

Va\u017eno je izmjeriti\u00a0L-Arginin \/ ureu \/ amonijak.<\/strong>\u00a0Visok sadr\u017eaj L-arginina u soku utje\u010de na stvaranje etil karbamata (kancerogenog) kada postoji visok YAN u obliku diamonijevog fosfata.<\/p>\n

Askorbinska kiselina\u00a0<\/strong>je prirodno prisutna u gro\u017e\u0111u. To je antioksidans koji u bijelom vinu sprje\u010dava posme\u0111ivanje. EU ima ograni\u010denje od 150 mg \/ L.<\/p>\n

Ako \u017eelite pove\u0107ati razinu kiselosti, koristite\u00a0limunsku kiselinu.<\/strong><\/p>\n

Jedan od najva\u017enijih parametara u procesu fermentacije je\u00a0etanol<\/strong>\u00a0koji nam odre\u0111uje alkohol. Koli\u010dine preko 17,5% ukazuju na njegovo dodavanje. Pokazatelj kvalitete gotovog vina je\u00a0glicerol<\/strong>, koji je va\u017ean za okus vina. Javlja se s pribli\u017eno 1% v \/ v.<\/p>\n

Za fermentaciju trebamo\u00a0D-glukozu \/ D-fruktozu<\/strong>. Prirodno se javljaju u gro\u017e\u0111u i fermentiraju u alkohol. Poznati kao reduciraju\u0107i \u0161e\u0107er i pokazatelji kakvo\u0107e gro\u017e\u0111a.<\/p>\n

D-mlije\u010dna<\/strong>\u00a0kiselina pokazatelj je kvarenja vina mlije\u010dno-kiselinskim bakterijama.\u00a0L-mlije\u010dna\u00a0<\/strong>kiselina se pove\u0107ava kako L-jabu\u010dna kiselina opada zbog fermentacije malolakti\u010dne kiseline.<\/p>\n

Detekcija\u00a0D-jabu\u010dne\u00a0<\/strong>kiseline pokazatelj je da je dodana vinu. L-jabu\u010dna kiselina prati se zajedno s\u00a0L-mlije\u010dnom<\/strong>\u00a0kiselinom tijekom malolakti\u010dne fermentacije.<\/p>\n

Manitol<\/strong>, octena kiselina i mlije\u010dna kiselina mogu nastati redukcijom fruktoze, daju\u0107i vinu octeno-esteri\u010dni, blago slatkasti okus.<\/p>\n

Mo\u017eemo izmjeriti\u00a0slobodne sulfite i ukupne sulfite<\/strong>. Ima antimikrobna i antioksidativna kada je SO2 nevezan. Dodaju se nakon fermentacije mlije\u010dne kiseline. Dodaje se rano tijekom postupka vinifikacije kako bi se sprije\u010dio rast ne\u017eeljenih mikroorganizama, a kasnije i za stabilizaciju gotovih vina.<\/p>\n

Vinska kiselina<\/strong>je predominantna kiselina koja pridonosi ukupnoj kiselosti. Tako\u0111er se koristi kao dodatak za pove\u0107anje kiselosti i smanjenje razine pH kako bi se sprije\u010dilo mikrobno kvarenje.<\/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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Enzimske metode u industriji kruha<\/h2>\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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U industriji kruha i proizvoda od \u017eitarica enzimskim metodama mo\u017eemo pratiti sljede\u0107e parametre. Prate\u0107i koncentracije \u03b1-amilaze\u00a0<\/strong>mo\u017eemo pratiti pretvorbu \u0161kroba u \u0161e\u0107er.
\nInhibiciju plijesni mo\u017eemo regulirati dodavanjem\u00a0octene kiseline<\/strong>. Drugi regulator za inhibiciju plijesni je\u00a0limunska kiselina<\/strong>\u00a0koja se dodaje iz tehnolo\u0161kih razloga jer poja\u010dava vezivanje vode u tijestu i olak\u0161ava obradu tijesta.<\/p>\n

Acetaldehid<\/strong>\u00a0je prirodan i nalazi se u tijestu fermentiranom kvascem koji se sastoji od Lactoccoci u smjesi s Lactobacilli<\/p>\n

Fermentacija u kruhu proces je anaerobnog disanja mikroorganizama, a glavni produkt je\u00a0etanol<\/strong>.<\/p>\n

Monosaharidi iz p\u0161eni\u010dnog bra\u0161na koji se prirodno javljaju su\u00a0D-glukoza \/ D-fruktoza<\/strong>, a polisaharid koji se prirodno pojavljuje je\u00a0\u0161krob<\/strong>. I njih mo\u017eete izmjeriti.<\/p>\n

Po\u017eeljno je izmjeriti\u00a0ureu \/ amonijak<\/strong>, jer se amonijev bikarbonat koristi kao sredstvo za dizanje tijesta.<\/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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Enzimske metode u mljekarskoj industriji<\/h2>\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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Za najbolje mlije\u010dne proizvode trebali biste biti svjesni sljede\u0107ih parametara.<\/p>\n

U procesu fermentacije jogurta nalazi se\u00a0acetaldehid<\/strong>\u00a0koji utje\u010de na okus.<\/p>\n

L-Arabinosa<\/strong>\u00a0je zasla\u0111iva\u010d koji je prirodni inhibitor saharoze koji se koristi u prehrambenim proizvodima.<\/p>\n

L-askorbinska<\/strong>\u00a0kiselina mo\u017ee se dodati zbog antioksidativnih svojstava.<\/p>\n

U proizvodnji sira mo\u017eete koristiti\u00a0limunsku kiselinu<\/strong>koja se tako\u0111er prirodno pojavljuje u mlijeku. Doprinosi aromi.<\/p>\n

Glavni \u0161e\u0107er u mlijeku je\u00a0laktoza<\/strong>\u00a0koja je gra\u0111ena od\u00a0D-galaktoze i D-glukoze<\/strong>, dok se\u00a0D-fruktoza\u00a0<\/strong>mo\u017ee koristiti kao zasla\u0111iva\u010d. Ali ako mlijeko tretiramo toplinom, mo\u017eete izmjeriti\u00a0laktulozu\u00a0<\/strong>koja se proizvodi iz laktoze.<\/p>\n

Jedan od najva\u017enijih parametara u mlije\u010dnoj industriji je\u00a0L-mlije\u010dna<\/strong>\u00a0kiselina<\/strong>\u00a0koju prirodno proizvode bakterije mlije\u010dne kiseline, a nalazi se u fermentiranim mlije\u010dnim proizvodima poput sira i jogurta.<\/p>\n

Neki proizvo\u0111a\u010di dodaju\u00a0D-Sorbitol\u00a0<\/strong>kao zasla\u0111iva\u010d bez \u0161e\u0107era.<\/p>\n

Amonijak<\/strong>\u00a0je ne\u017eeljeni produkt katabolizma proteina na povr\u0161ini nekih sireva. Vi\u0161ak\u00a0uree\u00a0<\/strong>u mlijeku mogao bi biti posljedica visoko proteinske prehrane. Mo\u017eete provesti enzimske metode za mjerenje amonijaka i uree u mlije\u010dnim proizvodima.<\/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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Enzimske metode u industriji vo\u0107a i povr\u0107a<\/h2>\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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U industriji vo\u0107a i povr\u0107a bi trebala nadzirati sljede\u0107e parametre u enzimskim metodama.<\/p>\n

Octena kiselina<\/strong>\u00a0se vrlo \u010desto mo\u017ee koristiti u proizvodnji hrane ili se nalazi u ukiseljenom povr\u0107u, kao i\u00a0L-mlije\u010dna kiselina<\/strong>\u00a0koja se prirodno nalazi u razli\u010ditim vrstama proizvoda od vo\u0107a i povr\u0107a.<\/p>\n

Dva produkta fermentacije koja se mogu na\u0107i u vo\u0107u i povr\u0107u su\u00a0acetaldehid<\/strong>, koji je prirodno prisutan u vo\u0107u poput jabuka, i\u00a0etanol\u00a0<\/strong>koji se mo\u017ee na\u0107i u ukiseljenom povr\u0107u, kao i u marmeladi, medu, octu i vo\u0107nim vinima.<\/p>\n

Enzimi se koriste za razgradnju pulpe jabuka i kru\u0161aka kako bi se pove\u0107ao prinos. Promjene u pH i temperature mogu uzrokovati talog\u00a0arabinana<\/strong>\u00a0i dovesti do zamu\u0107enja u proizvodu.<\/p>\n

Askorbinska kiselina<\/strong>\u00a0je prirodna kiselina koja se nalazi u vo\u0107u i povr\u0107u. Obi\u010dno se koristi kao dodatak hrani zbog svojih antioksidativnih svojstava i za aromu.<\/p>\n

Druga prirodna kiselina koja se nalazi u vo\u0107u i povr\u0107u je\u00a0limunska kiselina<\/strong>\u00a0koja se obi\u010dno koristi kao dodatak hrani za sni\u017eavanje pH zbog inhibiranja mikrobnog rasta.<\/p>\n

Kao alternativu limunskoj kiselini za pode\u0161avanje pH mo\u017eete dodati\u00a0D & L-jabu\u010dnu kiselinu<\/strong>\u00a0koja je prirodna kiselina koja se nalazi u vo\u0107u.<\/p>\n

L-glutaminska kiselina\u00a0<\/strong>je aminokiselina koja se nalazi u nekom povr\u0107u (raj\u010dica) i koristi se kao poja\u010diva\u010d okusa (MSG).<\/p>\n

D-Sorbitol<\/strong>\u00a0je \u0161e\u0107erni alkohol koji se prirodno pojavljuje u vo\u0107u i povr\u0107u. Koristi se kao alternativa \u0161e\u0107era u dijetalnoj hrani.<\/p>\n

Zrenje jabuka mo\u017ee se pratiti padom\u00a0jantarne kiseline<\/strong>\u00a0koja se koristi kao aroma za hranu.<\/p>\n

Ako govorimo o \u0161e\u0107erima,\u00a0D-glukoza \/ D-fruktoza<\/strong>\u00a0su prirodni reduciraju\u0107i \u0161e\u0107eri i \u010desto se koriste kao zasla\u0111iva\u010di.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n

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Enzimske metode u industriji vo\u0107nih sokova i bezalkoholnih pi\u0107a<\/h2>\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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U industriji vo\u0107nih sokova i bezalkoholnih pi\u0107a enzimskim metodama mo\u017eemo pratiti sljede\u0107e parametre.<\/p>\n

Octena kiselina<\/strong>\u00a0nije \u010desta, ali se mo\u017ee na\u0107i u vo\u0107nom soku i bezalkoholnim pi\u0107ima.<\/p>\n

Produkt fermentacije koji se mo\u017ee na\u0107i u vo\u0107u i povr\u0107u je\u00a0acetaldehid<\/strong>, koji je prirodno prisutan u vo\u0107u poput jabuka.\u00a0Etanol<\/strong>\u00a0mo\u017eete prona\u0107i i u alkoholnim i bezalkoholnim vo\u0107nim sokovima<\/p>\n

Askorbinska kiselina<\/strong>\u00a0je prirodna kiselina koja se nalazi u vo\u0107u i povr\u0107u. Obi\u010dno se koristi kao dodatak hrani zbog svojih antioksidativnih svojstava i za aromu.<\/p>\n

Ako pi\u0107ima nedostaje slatko\u0107e, mo\u017eete dodati\u00a0aspartam<\/strong>, umjetno sladilo koje je 200 puta sla\u0111e od saharoze.<\/p>\n

Limunska kiselina\u00a0<\/strong>je prirodna kiselina koja se nalazi u vo\u0107u, a koristi se za zakiseljavanje, aromu i kao konzervans. Kao alternativu limunskoj kiselini za pode\u0161avanje pH mo\u017eete dodati\u00a0D & L-jabu\u010dnu kiselinu<\/strong>\u00a0koja je prirodna kiselina koja se nalazi u vo\u0107u. U soku od gro\u017e\u0111a prirodno mo\u017eete na\u0107i\u00a0vinsku kiselinu.<\/strong><\/p>\n

Konzerviranje se vr\u0161i uglavnom za poluprera\u0111ene vo\u0107ne sokove u koli\u010dini doziranja od 0,2% \u010diste\u00a0mravlje kiseline<\/strong>.<\/p>\n

D-Sorbitol<\/strong>\u00a0je \u0161e\u0107erni alkohol koji se prirodno pojavljuje u vo\u0107u. Koristi se kao alternativa \u0161e\u0107era u dijetalnoj hrani.<\/p>\n

Mo\u017eete izmjeriti\u00a0D-glukozu \/ D-fruktozu\u00a0<\/strong>koji su prirodni reduciraju\u0107i \u0161e\u0107eri. Koriste se kao zasla\u0111iva\u010di.<\/p>\n

Ako su vam pi\u0107a preslatka, vo\u0107nom soku mo\u017eete dodati\u00a0glicerol<\/strong>\u00a0kako biste smanjili slatko\u0107u.<\/p>\n

Sumporov dioksid<\/strong>\u00a0se mo\u017ee koristiti kao antioksidans i konzervans.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n

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Spektrofotometri<\/h1>\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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Kako mo\u017eete vidjeti ono \u0161to o\u010di ne mogu vidjeti?<\/h2>\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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Spektroskopija je vrlo poznata i kori\u0161tena analiti\u010dka tehnika koja se temelji na interakciji ultraljubi\u010dastog, vidljivog i infracrvenog zra\u010denja (elektromagnetsko zra\u010denje) s materijom. Ove tehnike koriste opti\u010dke materijale za \u0161irenje i fokusiranje zra\u010denja.<\/p>\n

U spektroskopiji elektromagnetsko zra\u010denje prolazi kroz materiju. Tvar apsorbira elektromagnetsko zra\u010denje i dolazi do promjene energije (\u010destica koja se naziva foton). Spektroskopiju \u0107emo podijeliti u dvije \u0161iroke klase tehnika: apsorpciju i emisiju.
\nOvu metodu mo\u017ee opisati Beer-Lambertov zakon:<\/p>\n

\u2981 Beer zakon: Apsorbancija svjetlosti kroz uzorak izravno je proporcionalna koncentraciji njegovih apsorbiranih vrsta
\n\u2981 Lambertov zakon: Apsorbancija svjetlosti kroz uzorak izravno je proporcionalna debljini (duljina puta)
\nSpektroskopske tehnike koriste spektrofotometre koji dijele nekoliko zajedni\u010dkih osnovnih komponenata,
\nuklju\u010duju\u0107i izvor energije, sredstvo za izoliranje uskog raspona valnih duljina, detektor za
\nmjerenje signala i procesor signala koji prikazuje signal u obliku prikladnom za
\nanaliti\u010dara.<\/p>\n

Svjetiljka, izvor energije, pru\u017ea stabilan izvor svjetlosti koji pokriva cijeli raspon vidljivih valnih duljina. Ve\u0107ina uobi\u010dajenih svjetiljki su: Deuterium arc, Xenon, LED, Volfram.
\nValna duljina svjetlosti lampe prolazi kroz uzorak. To nije problem ako je u uzorku samo jedna tvar koja absorbira. Ako uzorak sadr\u017ei dvije komponente, nemogu\u0107e je izmjeriti obje, osim ako standard sadr\u017ei drugu komponentu u istoj koncentraciji koju ima u uzorku. Da bismo prevladali ovaj problem, \u017eelimo odabrati valnu duljinu koju apsorbira samo analit.<\/p>\n

Najjednostavnija metoda za izoliranje pojasa elektromagnetskog zra\u010denja je upotreba filtra za apsorpciju ili smetnje. Apsorbacijski filtri djeluju selektivno upijaju\u0107i zra\u010denje iz uskog podru\u010dja spektra. Monokromator je alternativna metoda su\u017eavanja pojasa zra\u010denja, pojednostavljeno kontrolira i odvaja svjetlost. U monokromatoru svjetlost ulazi u ulazni prorez, kroz disperzivni ure\u0111aj, i odlazi u izlazni prorez.<\/p>\n

Disperzivni ure\u0111aji su prizma, upravljana re\u0161etka i holografska re\u0161etka. Jedan od najboljih disperzivnih ure\u0111aja je konkavna re\u0161etka koja zbog rotacije re\u0161etke omogu\u0107uje odabir odre\u0111ene valne duljine.<\/p>\n

Nakon monokromatora, spektrofotometri mogu imati razdjelnik snopa, komponentu koja dijeli upadnu svjetlost u dvije odvojene zrake u odre\u0111enom omjeru. Razdjelnici snopa stvaraju dvije zrake energije s definiranim opti\u010dkim putovima gdje jedna zraka prolazi kroz prazno i \u200b\u200buzorak do detektora, a druga zraka prolazi do referentnog detektora.<\/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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Najbolja opcija za najto\u010dnije spektrofotometrijsko mjerenje Ono \u0161to tvoje oko ne mo\u017ee vidjeti, Iris mo\u017ee Spektrofotometar HI801<\/h2>\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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HI801 IRIS je elegantan i intuitivan spektrofotometar koji vam omogu\u0107uje mjerenje svih valnih duljina vidljive svjetlosti. Mo\u017eete prilagoditi svoje metode, izvr\u0161iti \u0161irok spektar mjerenja i osje\u0107ati se vrlo sigurni u to\u010dnost testiranja pomo\u0107u Iris. Ovaj kompaktni mjera\u010d sadr\u017ei brojne zna\u010dajke koje olak\u0161avaju fantasti\u010dne performanse i iznimnu iskoristivost, kao \u0161to su:
\n\u2981 Napredni opti\u010dki sustav s podijeljenim snopom
\n\u2981 Punjiva Li-ion baterija
\n\u2981 Korisni\u010dki prilagodljive metode
\n\u2981 Postepeno stvaranje metode
\n\u2981 Kapacitivni touchpad
\n\u2981 Napredni opti\u010dki sustav s podijeljenim snopom
\n\u2981 Intuitivan dizajn izbornika
\n\u2981 Univerzalni dr\u017ea\u010d za kivete<\/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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Iris ima precizan odabir valne duljine izme\u0111u 340 nm i 900 nm za potpunu uskla\u0111enost i preciznost metoda neophodnih u industrijama poput profesionalnih laboratorija, prehrambene industrije, postrojenja za pro\u010di\u0161\u0107avanje vode i jo\u0161 mnogo toga.<\/p>\n

Rezultati su dosljedni i to\u010dni bez obzira na \u0161irinu pojasa zahvaljuju\u0107i visokokvalitetnom i jedinstveno dizajniranom opti\u010dkom sustavu.
\nOpcije prilagodbe uklju\u010duju vi\u0161e oblika i veli\u010dina kiveta, prilago\u0111ene krivulje kalibracije i metode.<\/p>\n

6-in\u010dni zaslon velik je i jednostavan za o\u010ditanje. Visok kontrast isti\u010de svaki znak na zaslonu \u2013 \u010dak i tijekom uporabe na otvorenom.
\nZahvaljuju\u0107i univerzalnom dr\u017ea\u010du kivete i funkciji automatskog prepoznavanja, veli\u010dine kivete mogu se prema potrebi mijenjati izme\u0111u okruglih, kvadratnih i bo\u010dica.<\/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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Nema potreba za mjerne konverzije<\/strong>
\nBez obzira testirate li klor ili provodite enzimske testove, na\u0161 spektrofotometar prikladno \u0107e prikazati rezultate u jedinicama koje su vam najva\u017enije. iris mo\u017ee mjeriti propusnost, apsorbanciju i koncentraciju na temelju va\u0161ih potreba.<\/p>\n

Unaprijed programirane metode s opcijom nadogradnje<\/strong>
\nIris se isporu\u010duje unaprijed programiran s vi\u0161e od 80 metoda kemijske analize koje se \u010desto koriste kao pomo\u0107 u zapo\u010dinjanju analiza. Jednostavno a\u017eurirajte ove metode povezivanjem s ra\u010dunalom ili flash pogonom.
\nPrilagodite svoj iris koriste\u0107i do 100 osobnih metoda. iris \u0107e vas postupno voditi kroz postupak stvaranja metode. Za dodatnu svestranost, svaka metoda mo\u017ee sadr\u017eavati do 10 kalibracijskih to\u010daka, pet razli\u010ditih valnih duljina i do pet vremena reakcije.
\nJednostavno pristupite svojim omiljenim metodama, izravno s po\u010detnog zaslona, \u200b\u200bkako biste u\u0161tedjeli vrijeme.
\nUgra\u0111eni mjera\u010di vremena \u010dine mjerenje besprijekornim. Odbrojavanje prikazuje preostalo vrijeme do mjerenja, osiguravaju\u0107i dosljedne rezultate mjerenja i korisnika. Ako zaustavite, na\u010din vodi\u010da vodit \u0107e vas kroz korake mjerenja.<\/p>\n

Dizajniran za dinami\u010dna okru\u017eenja<\/strong>
\nkompaktni profil irisa i dugotrajna baterija olak\u0161avaju postavljanje bilo gdje u va\u0161em laboratoriju. Punjiva litij-ionska baterija traje 3.000 mjerenja ili 8 sati \u2013 tijekom cijelog dana upotrebe na terenu.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n

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Kvalitetni podaci bez napora<\/strong>
\nPrenesite rezultate mjerenja pomo\u0107u USB ure\u0111aja ili izravne veze na ra\u010dunalo organizirano prema ID uzorku, metodi ili rasponu datuma. Spremite podatke u .pdf ili .csv formatu radi maksimalne cjelovitosti ili fleksibilnosti podataka \u2013 sve bez upotrebe specijaliziranog softvera.<\/p>\n

Razvrstajte i podijelite svoje podatke<\/strong>
\nSpremite podatke u .pdf ili .csv formatu za maksimalnu cjelovitost ili fleksibilnost podataka.<\/p>\n

Slobodno odaberite format datoteke koji vam najbolje odgovara. Vodi\u010d kroz menu koji ima smisla<\/strong>
\nBrzo se kre\u0107ite izme\u0111u zaslona s prilago\u0111enim tipkama i pristupite svojim omiljenim metodama izravno s po\u010detnog zaslona pomo\u0107u na\u0161e omiljene metode.
\nSve su va\u0161e va\u017ene informacije lako vidljive
\nSa 6-in\u010dnim zaslonom zaslon je velik i jednostavan za \u010ditanje. Visok kontrast \u010dini svaki lik na zaslonu istaknutim \u010dak i tijekom uporabe na otvorenom. \u0160iroki kut gledanja omogu\u0107uje mjerenje iz daljine, tako da ne morate stajati iznad zaslona da biste vidjeli mjerenja tijekom rada oko laboratorija.<\/p>\n

Nulti otpor s kapacitivnom dodirnom plo\u010dicom<\/strong>
\nTipke izbornika dio su zaslona. Izgra\u0111eno da bude potpuno zatvoreno i lako se \u010disti, metar prepoznaje dodire tipki \u010dak i kroz rukavice.<\/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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Jednostavno promijenite veli\u010dinu uzorka<\/strong><\/em><\/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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Zahvaljuju\u0107i univerzalnom dr\u017ea\u010du kivete i funkciji automatskog prepoznavanja, veli\u010dine kivete mogu se mijenjati po potrebi. Programirana veli\u010dina kivete prikazat \u0107e se na zaslonu svaki put kada testirate kako biste bili sigurni da mjera\u010d koristi odgovaraju\u0107u duljinu puta pri izra\u010dunavanju mjerenja za to\u010dne rezultate.<\/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":"

Spektroskopija u prehrambenoj industriji Hrana je tvar ili proizvod koji sadr\u017ei mnogo hranjivih sastojaka va\u017enih […]<\/p>\n","protected":false},"author":14,"featured_media":153953,"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":[353,381],"tags":[],"class_list":["post-154825","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","category-hrana-hr"],"yoast_head":"\nSpektroskopija u prehrambenoj industriji - Hanna Instruments Hrvatska<\/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\/hr\/spektroskopija-u-prehrambenoj-industriji\/\" \/>\n<meta property=\"og:locale\" content=\"hr_HR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Spektroskopija u prehrambenoj industriji - Hanna Instruments Hrvatska\" \/>\n<meta property=\"og:description\" content=\"Spektroskopija u prehrambenoj industriji Hrana je tvar ili proizvod koji sadr\u017ei mnogo hranjivih sastojaka va\u017enih […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/blog.hannaservice.eu\/hr\/spektroskopija-u-prehrambenoj-industriji\/\" \/>\n<meta property=\"og:site_name\" content=\"Hanna Instruments Hrvatska\" \/>\n<meta property=\"article:published_time\" content=\"2020-11-12T10:00:04+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2022-10-07T13:09:06+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/blog.hannaservice.eu\/wp-content\/uploads\/2020\/11\/iris-1.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1920\" \/>\n\t<meta property=\"og:image:height\" content=\"1280\" \/>\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=\"Napisao\/la\" \/>\n\t<meta name=\"twitter:data1\" content=\"Milan Petrovi\u0107\" \/>\n\t<meta name=\"twitter:label2\" content=\"Procijenjeno vrijeme \u010ditanja\" \/>\n\t<meta name=\"twitter:data2\" content=\"14 minuta\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/blog.hannaservice.eu\/hr\/spektroskopija-u-prehrambenoj-industriji\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/blog.hannaservice.eu\/hr\/spektroskopija-u-prehrambenoj-industriji\/\"},\"author\":{\"name\":\"Milan Petrovi\u0107\",\"@id\":\"https:\/\/blog.hannaservice.eu\/hr\/#\/schema\/person\/6872d7596a0a8c85e08ebf8440a39296\"},\"headline\":\"Spektroskopija u prehrambenoj industriji\",\"datePublished\":\"2020-11-12T10:00:04+00:00\",\"dateModified\":\"2022-10-07T13:09:06+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/blog.hannaservice.eu\/hr\/spektroskopija-u-prehrambenoj-industriji\/\"},\"wordCount\":2900,\"publisher\":{\"@id\":\"https:\/\/blog.hannaservice.eu\/hr\/#organization\"},\"image\":{\"@id\":\"https:\/\/blog.hannaservice.eu\/hr\/spektroskopija-u-prehrambenoj-industriji\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/blog.hannaservice.eu\/wp-content\/uploads\/2020\/11\/iris-1.jpg\",\"articleSection\":[\"Food\",\"Hrana\"],\"inLanguage\":\"hr\"},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/blog.hannaservice.eu\/hr\/spektroskopija-u-prehrambenoj-industriji\/\",\"url\":\"https:\/\/blog.hannaservice.eu\/hr\/spektroskopija-u-prehrambenoj-industriji\/\",\"name\":\"Spektroskopija u prehrambenoj industriji - 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