{"id":155048,"date":"2019-12-10T09:04:00","date_gmt":"2019-12-10T09:04:00","guid":{"rendered":"http:\/\/blog.hannaservice.eu\/ph-namirnica-sveobuhvatni-vodic-kroz-mjerenje\/"},"modified":"2022-10-07T13:25:17","modified_gmt":"2022-10-07T13:25:17","slug":"ph-namirnica-sveobuhvatni-vodic-kroz-mjerenje","status":"publish","type":"post","link":"https:\/\/blog.hannaservice.eu\/hr\/ph-namirnica-sveobuhvatni-vodic-kroz-mjerenje\/","title":{"rendered":"pH namirnica \u2013 sveobuhvatni vodi\u010d kroz mjerenje"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"155048\" class=\"elementor elementor-155048 elementor-44518\" data-elementor-post-type=\"post\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-96177f0 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"96177f0\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-57c0aa7\" data-id=\"57c0aa7\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-404fd10 elementor-widget elementor-widget-text-editor\" data-id=\"404fd10\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p>pH je bitan parametar zbog na\u010dina na koji utje\u010de na karakteristike hrane kao \u0161to su tekstura, okus, aroma i drugo. pH igra klju\u010dnu ulogu u inhibiranju rasta mikroorganizama. Iz tog razloga ameri\u010dke vladine agencije, poput Agencija za hranu i lijekove (FDA), reguliraju razinu pH u mnogim komercijalnim prehrambenim proizvodima. Generalno gledano, hrana se dijeli u dvije kategorije prema 21CF114. Ona koja imaju prirodni pH manji od pH 4,6 poznata je kao kisela hrana, dok hrana sa niskim udjelom kiselina ima pH ve\u0107i od 4,6.<\/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<section class=\"elementor-section elementor-top-section elementor-element elementor-element-1c22a5e elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"1c22a5e\" data-element_type=\"section\" data-e-type=\"section\" id=\"postContent\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-a026fda\" data-id=\"a026fda\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-138dc75 elementor-widget elementor-widget-text-editor\" data-id=\"138dc75\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<h2>Razumijevanje pH namirnica<\/h2>\n<p>Tehni\u010dki gledano, pH je aktivnost vodikovih iona u otopini. Ona se mjeri na skali od 0 do 14, a 7 je neutralno. U\u010dinkovito pra\u0107enje pH u prehrambenoj industriji zapo\u010dinje ispitivanjem sirovina i nastavlja se tijekom proizvodnje do gotovog proizvoda.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-f7d62dc elementor-widget elementor-widget-text-editor\" data-id=\"f7d62dc\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<h3>U\u010dinci na kvalitetu<\/h3>\n<p>pH je bitan parametar zbog na\u010dina na koji utje\u010de na karakteristike hrane kao \u0161to su tekstura, okus, aroma i drugo. Sir je sjajan primjer kako pH utje\u010de na kemijska i fizikalna svojstva hrane.<\/p>\n<p>Kako se pH smanjuje, te proteinske veze se mijenjaju i kazein gubi sposobnost interakcije s vodom. To rezultira tvr\u0111om konzistencijom u starim cheddrovima i sirevima s bijelom plijesni.<\/p>\n<p>Kazeinska matrica sira nastaje vezanjem proteina. pH vi\u0161im od 5,0, dolazi do umre\u017eavanja kalcijevog fosfata, a kazein sna\u017eno djeluje s vodom, stvaraju\u0107i elasti\u010dniju i gla\u0111u teksturu koja se nalazi u mladim \u0161vicarskim i cheddar sirevima.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-48ba1a5 elementor-widget elementor-widget-image\" data-id=\"48ba1a5\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img fetchpriority=\"high\" decoding=\"async\" width=\"600\" height=\"300\" src=\"https:\/\/blog.hannaservice.eu\/wp-content\/uploads\/2021\/03\/CheeseWheels-500991-edited.jpg\" class=\"attachment-large size-large wp-image-4806\" alt=\"\" srcset=\"https:\/\/blog.hannaservice.eu\/wp-content\/uploads\/2021\/03\/CheeseWheels-500991-edited.jpg 782w, https:\/\/blog.hannaservice.eu\/wp-content\/uploads\/2021\/03\/CheeseWheels-500991-edited-300x150.jpg 300w, https:\/\/blog.hannaservice.eu\/wp-content\/uploads\/2021\/03\/CheeseWheels-500991-edited-768x384.jpg 768w\" sizes=\"(max-width: 600px) 100vw, 600px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-f61a68b elementor-widget elementor-widget-text-editor\" data-id=\"f61a68b\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<h3>Sigurnost hrane i propisi<\/h3>\n<p>pH igra klju\u010dnu ulogu u inhibiranju rasta mikroorganizama. Iz tog razloga ameri\u010dke vladine agencije, poput Agencija za hranu i lijekove (FDA), reguliraju razinu pH u mnogim komercijalnim prehrambenim proizvodima.<\/p>\n<p>Generalno gledano, hrana se dijeli u dvije kategorije prema 21CF114. Ona koja imaju prirodni pH manji od pH 4,6 poznata je kao kisela hrana, dok hrana sa niskim udjelom kiselina ima pH ve\u0107i od 4,6.<\/p>\n<h3>Zakiseljena hrana<\/h3>\n<p>Kada se doda kiselina koja sni\u017eava gotovi pH hrane s niskim kiselinama na ispod 4,6, ta hrana postaje poznata kao zakiseljena hrana. Primjeri uklju\u010duju konzerviranu robu, salse i umake.<\/p>\n<p>U proizvodnji zakiseljene hrane, kona\u010dni pH ve\u0107i od 4,6 rezultirat \u0107e u okru\u017eenju koje poti\u010de rast \u0161tetnih bakterija koje, kada se konzumiraju, mogu uzrokovati bolest. Neza\u0161ti\u0107ena hrana ne samo da predstavlja opasnost za zdravlje za javnost, ve\u0107 mo\u017ee i zaustaviti poslovanje ukoliko je potrebna daljnja procjena.<\/p>\n<h3>Najbolje prakse za mjerenje pH<\/h3>\n<p>Utvr\u0111ivanje najboljih praksi za mjerenje pH vrijednosti hrane mo\u017ee biti izazov zbog razli\u010ditih na\u010dina uzorkovanja, ure\u0111aja i dizajna elektroda.<\/p>\n<p>\u0160irom svijeta postoje brojni propisi o odgovaraju\u0107im metodama uzorkovanja i razinama na kojima odre\u0111eni parametri moraju biti kako bi bili sigurni za potro\u0161nju. Neke standardne metode su \u010dak specifi\u010dne za vrstu opreme i potreban stupanj rezolucije.<\/p>\n<p>Dok su dostupni indikatori pH trake i druge osnovne metode, najbolja mogu\u0107a to\u010dnost dolazi pomo\u0107u pH metra i<a id=\"2\"><\/a>\u00a0elektrode. Ova metoda osigurava najvi\u0161i stupanj preciznosti i manje je subjektivna od metode ispitivanja temeljene na kemijskoj bazi koja koristi pokazatelje boje za odre\u0111ivanje pH.<\/p>\n<h2>Odabir pH mjera\u010da i kombinacije elektroda<\/h2>\n<p>Odabir pH metra i elektroda specifi\u010dnih za mjerenje pH vrijednosti u hrani presudan je za dobivanje to\u010dnih i pouzdanih rezultata.<\/p>\n<h3>Mjera\u010di<\/h3>\n<p>Va\u017eno je uzeti u obzir to\u010dke uzorkovanja tijekom proizvodnje na kojoj \u0107ete se testirati.\u00a0Izdr\u017eljiv, prenosivi metar\u00a0nudi mobilnost za testiranje pH bilo gdje, u bilo koje vrijeme u proizvodnom pogonu, a\u00a0visoko performansni stolni mjera\u010d\u00a0je najprikladniji samo za stacionarnu upotrebu.<\/p>\n<p>&nbsp;<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-adad82e elementor-widget elementor-widget-image\" data-id=\"adad82e\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img decoding=\"async\" width=\"600\" height=\"291\" src=\"https:\/\/blog.hannaservice.eu\/wp-content\/uploads\/2019\/12\/Foodcare-Portable-610x296-Banner_610x296_72_RGB-600x291.jpg\" class=\"attachment-large size-large wp-image-151542\" alt=\"\" srcset=\"https:\/\/blog.hannaservice.eu\/wp-content\/uploads\/2019\/12\/Foodcare-Portable-610x296-Banner_610x296_72_RGB-600x291.jpg 600w, https:\/\/blog.hannaservice.eu\/wp-content\/uploads\/2019\/12\/Foodcare-Portable-610x296-Banner_610x296_72_RGB-300x146.jpg 300w, https:\/\/blog.hannaservice.eu\/wp-content\/uploads\/2019\/12\/Foodcare-Portable-610x296-Banner_610x296_72_RGB.jpg 610w\" sizes=\"(max-width: 600px) 100vw, 600px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-9b9363a elementor-widget elementor-widget-text-editor\" data-id=\"9b9363a\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p>Hanna novaHALO Bluetooth elektroda za namirnice\u00a0i Hanna Lab aplikacija omogu\u0107uju vam kori\u0161tenje pametnog telefona ili tableta kao pH-mjera\u010d za istra\u017eivanje ili ga mo\u017eete upariti s\u00a0Bluetooth mjera\u010dem.. Nisu potrebne \u017eice!<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-669e0bd elementor-widget elementor-widget-image\" data-id=\"669e0bd\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img decoding=\"async\" width=\"399\" height=\"266\" src=\"https:\/\/blog.hannaservice.eu\/wp-content\/uploads\/2019\/12\/fc2022family.jpg\" class=\"attachment-large size-large wp-image-151554\" alt=\"\" srcset=\"https:\/\/blog.hannaservice.eu\/wp-content\/uploads\/2019\/12\/fc2022family.jpg 399w, https:\/\/blog.hannaservice.eu\/wp-content\/uploads\/2019\/12\/fc2022family-300x200.jpg 300w\" sizes=\"(max-width: 399px) 100vw, 399px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-4147740 elementor-widget elementor-widget-text-editor\" data-id=\"4147740\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p>Mnogi prijenosni i bazni pH metri sada imaju pohranu za evidentiranje podataka i napredne dijagnosti\u010dke mogu\u0107nosti koje poma\u017eu da testiranje bude \u0161to jednostavnije za korisnike.<\/p>\n<p>Minimalni zahtjevi za pH mera\u010d koji Hanna Instruments preporu\u010duje za testiranje hrane uklju\u010duju:<\/p>\n<ul>\n<li>0.01 pH rezoluciju<\/li>\n<li>2 to\u010dke kalibracije<\/li>\n<li>Automatska kompenzacija temperature (ATC)<\/li>\n<\/ul>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-818ecdf elementor-widget elementor-widget-text-editor\" data-id=\"818ecdf\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<h3>Elektrode<\/h3>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-ceac641 elementor-widget elementor-widget-image\" data-id=\"ceac641\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"399\" height=\"233\" src=\"https:\/\/blog.hannaservice.eu\/wp-content\/uploads\/2019\/12\/electrode_line.jpg\" class=\"attachment-large size-large wp-image-151560\" alt=\"\" srcset=\"https:\/\/blog.hannaservice.eu\/wp-content\/uploads\/2019\/12\/electrode_line.jpg 399w, https:\/\/blog.hannaservice.eu\/wp-content\/uploads\/2019\/12\/electrode_line-300x175.jpg 300w\" sizes=\"(max-width: 399px) 100vw, 399px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-c0708d1 elementor-widget elementor-widget-text-editor\" data-id=\"c0708d1\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p>Iako su zna\u010dajke u mjera\u010du va\u017ene, jednako je, ako ne i kriti\u010dnije, odabrati odgovaraju\u0107u pH elektrodu za va\u0161u primjenu.<\/p>\n<p>Hanna Instruments ima\u00a0<a href=\"http:\/\/hannainst.com\/products\/electrodes-and-probes\/application\/foodcare.html\">\u0161iroku liniju pH elektroda za hranu<\/a>\u00a0koji su dizajnirani za specifi\u010dne aplikacije. Razmatranja dizajna za izradu pH elektrode za specifi\u010dnu upotrebu uklju\u010duju oblik i vrstu stakla, materijala za spoj i vrstu tijela elektrode.<\/p>\n<p>Od konstrukcijskih razmatranja, vrsta referentnog spoja koja se koristi jedan je od najva\u017enijih. Referentni spoj je elektri\u010dni put izme\u0111u uzorka i unutarnje referentne \u0107elije. Postoji mnogo materijala koji se mogu upotrijebiti za referentni spoj.<\/p>\n<h4>Kerami\u010dka<\/h4>\n<p>Naj\u010de\u0161\u0107a je porozna keramika koja izvrsno djeluje u vodenim otopinama.<\/p>\n<h4>PTFE<\/h4>\n<p>Drugi materijal je politetrafluoroetilen (PTFE) koji odbija krute tvari. Spoj s naglavkom napravljen s PTFE-om idealan je za rje\u0161enja s visokim sadr\u017eajem krute tvari, poput vo\u0107nih sokova, jer poma\u017ee u spre\u010davanju za\u010depljenja.<\/p>\n<h4>Gel<\/h4>\n<p>Hanna nudi pH elektrode s otvorenim spojem. S tim stilom spajanja, postoji tvrdi gel poznat kao viskolen koji uzorak odvaja od unutarnje reference. Dizajn otvorenih spojnica izuzetno je otporan na za\u010depljenje \u0161to ga \u010dini najboljim dizajnom za polu\u010dvrste tvari, emulzije i izravno mjerenje prehrambenih proizvoda.<\/p>\n<p>Ovo je samo nekoliko tipova spajanja koje nudi Hanna Instruments.<\/p>\n<p>Dodatne zna\u010dajke elektroda uklju\u010duju:<\/p>\n<ul>\n<li>Ugra\u0111eni senzor temperature za automatsko nadokna\u0111ivanje temperaturnih razlika<\/li>\n<li>Digitalna verzija utemeljena na mikroprocesoru koja pohranjuje GLP podatke i serijski broj radi sljedivosti<a id=\"3\"><\/a><\/li>\n<li>Staklo otporno na visoke temperature za upotrebu u postupcima kuhanja<\/li>\n<\/ul>\n<p>Pravilna pH elektroda za va\u0161 prehrambeni proizvod osigurati \u0107e najbolje mogu\u0107e rezultate i dug vijek trajanja.<\/p>\n<h2>Kalibracija<\/h2>\n<p>Pri kalibraciji pH elektrode va\u017eno je odabrati pufere koji \u0107e \u201codr\u017eati\u201d o\u010dekivano o\u010ditanje. Bracketing je postupak kalibriranja pH metra na to\u010dke iznad i ispod o\u010dekivane pH vrijednosti uzorka koji se ispituje.<\/p>\n<h3>Kako radi kalibracija<\/h3>\n<p>Kad se pH sonda postavi u bilo koju otopinu, nastaje napon i pretvara se u pH vrijednost. pH pufer je otopina poznate vrijednosti. Odziv napona u pH puferu koji se standardizira tijekom postupka umjeravanja.<\/p>\n<h3>Razumijevanje offset to\u010dke<\/h3>\n<p>pH mjera\u010d obi\u010dno prihva\u0107a \u00b1 60 mV za pH 7.01 pufer. Ova vrijednost je poznata kao offset napon. Velike promjene offset napona mogu ukazivati \u200b\u200bna to da ili pufer vi\u0161e nije pH vrijednost koja je navedena na boci ili da postoji prevlaka na pH elektrodi. Hanna Instruments preporu\u010duje da offset treba biti \u00b1 30 mV.<\/p>\n<h3>Razumijevanje nagiba<\/h3>\n<p>Umjeravanje pH elektrode na pH 4,01 ili 10,01 pufera poznato je kao pode\u0161avanje nagiba. Ova vrijednost, u odnosu na pomak, odre\u0111uje nagib linije pomo\u0107u koje mjerilo uspore\u0111uje mV uzorka i njegovo o\u010ditanje pH.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-1c0bfdf elementor-widget elementor-widget-text-editor\" data-id=\"1c0bfdf\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p>Sonda sa 100% nagibom stvorit \u0107e 59,16 mV \/ pH jedinica od pH 7,01 na 25 \u00b0C. Ve\u0107ina pH metara kalibrirati \u0107e se na nagib izme\u0111u 85 i 105% (50 mV \u2013 62 mV \/ pH jedinica pri 25 \u00b0C). Nagib pH elektrode trebao bi biti ve\u0107i od 90%.<\/p>\n<p>Sve pH elektrode s vremenom \u0107e se degradirati. To je obi\u010dno postepen proces. Svaka velika promjena nagiba od jedne kalibracije do druge pokazatelj je da je pH pufer zaga\u0111en.<\/p>\n<h3>CAL Check<\/h3>\n<p>Offset i nagib zvu\u010de previ\u0161e tehni\u010dki? Imamo CAL check kako bismo vam olak\u0161ali posao!<\/p>\n<p>Hanna Instruments nudi ure\u0111aje s CAL Checkom kako bi vam pomogli da prepoznate kada sonda odstupa od idealnog pomaka i nagiba. Mjera\u010d sa CAL Check-om prikazat \u0107e \u201c\u010distu elektrodu\u201d, \u201cprovjera pufera\u201d i izvijestiti o ukupnom stanju elektrode nadgledanjem karakteristika elektrode tijekom kalibracije. Ako je potrebno nadgledanje pomaka i\/ili nagiba,<a id=\"4\"><\/a>\u00a0tada se pH-mjera\u010d s GLP funkcijom mo\u017ee koristiti za prikaz informacija.<\/p>\n<p>Treba napomenuti da jednom otvorene,\u00a0<strong>pufere treba mijenjati najmanje svakih \u0161est mjeseci.<\/strong>.<\/p>\n<h2>Odr\u017eavanje<\/h2>\n<p>Redovno odr\u017eavanje i pravilno skladi\u0161tenje od presudne su va\u017enosti za to\u010dna mjerenja. Masti, ulja i bjelan\u010devine koje se nalaze u hrani ostavljaju ostatke na staklenoj povr\u0161ini elektrode koja za\u010depljuje spoj i dovode do lo\u0161ih performansi.<a id=\"5\"><\/a><\/p>\n<p>Otopine za \u010di\u0161\u0107enje specifi\u010dne za primjenu idealne su jer su posebno formulirane za \u010di\u0161\u0107enje elektroda na temelju sastava uzorka koji se ispituje, kao \u0161to je enzimsko sredstvo za \u010di\u0161\u0107enje uzoraka visokog sadr\u017eaja proteina poput mesa.<\/p>\n<h2>\u010cuvanje<\/h2>\n<p>Za dugotrajno ili kratkotrajno skladi\u0161tenje, najbolje je koristiti otopinu za skladi\u0161tenje da bi se stakleni vrh hidratizirao i sprije\u010dilo za\u010depljenje spoja iz soli koje se nalaze u referentnoj otopini za punjenje.<\/p>\n<p>Nikada ne \u010duvajte pH elektrodu suhu ili u pro\u010di\u0161\u0107enoj vodi (destiliranoj, deioniziranoj ili vodi nastalom reverznom osmozom) jer to \u0161tetno djeluje na nju. \u010cuvanje pH elektrode u pro\u010di\u0161\u0107enoj vodi skratit \u0107e joj vijek trajanja i pridonijeti lo\u0161im performansama.<\/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":"<p>pH je bitan parametar zbog na\u010dina na koji utje\u010de na karakteristike hrane kao \u0161to su [&hellip;]<\/p>\n","protected":false},"author":14,"featured_media":4587,"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":[381],"tags":[93],"class_list":["post-155048","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-hrana-hr","tag-ph-hr"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>pH namirnica \u2013 sveobuhvatni vodi\u010d kroz mjerenje - Hanna Instruments Hrvatska<\/title>\n<meta name=\"description\" content=\"Mjerite li pH u hrani? 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