{"id":156875,"date":"2021-10-26T10:29:15","date_gmt":"2021-10-26T10:29:15","guid":{"rendered":"https:\/\/blog.hannaservice.eu\/jabuka-od-rajskog-vrta-do-svakog-vrta\/"},"modified":"2022-10-07T12:53:31","modified_gmt":"2022-10-07T12:53:31","slug":"jabuka-od-rajskog-vrta-do-svakog-vrta","status":"publish","type":"post","link":"https:\/\/blog.hannaservice.eu\/hr\/jabuka-od-rajskog-vrta-do-svakog-vrta\/","title":{"rendered":"Jabuka \u2013 od rajskog vrta do svakog vrta"},"content":{"rendered":"\t\t
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Smatra se da je jabuka pripitomljena prije 4000-10000 godina u Kazahstanu. Poznato je vi\u0161e od 7500 sorti jabuka. Kroz povijest su jabuke \u010desto opisivane u raznim kulturama i mitologijama. U Bibliji je opisana kao zabranjeno vo\u0107e, u gr\u010dkoj mitologiji bila je pokreta\u010d Trojanskog rata, a kod nordijskih bogova je bila hrana koja im je osiguravala vje\u010dnu mladost. Danas se godi\u0161nje proizvede 86 milijuna tona, \u0161to je \u010dini \u010detvrtom po uzgoju vo\u0107a na svijetu.<\/p>\n

Tehnolo\u0161ki proces proizvodnje vo\u0107nih sokova je slo\u017een. Osnovni proces proizvodnje sokova uklju\u010duje pripremu soka kroz pripremu sirovina, vode, \u0161e\u0107era, aroma, koncentrata i njihove kombinacije. Zatim po\u010dinju procesi pasterizacije te smjese i punjenje u sterilnim uvjetima.<\/p>\n

Kvaliteta sirovina za proizvodnju vo\u0107nog soka je vrlo va\u017ena. Osim kvalitete sirovine (jabuke) i njezinih senzorno-analiti\u010dkih kvaliteta, potrebno je pratiti i odre\u0111ene parametre ostalih sirovina.<\/p>\n

Za odre\u0111ivanje zrelosti jabuke postoje neki parametri koje mo\u017eete izmjeriti. Titrabilna kiselost va\u017ean je parametar za odre\u0111ivanje zrelosti vo\u0107a i kiselkastog okusa vo\u0107a. Zrelost vo\u0107a jedan je od najva\u017enijih \u010dimbenika koji odre\u0111uje koliko \u0107e se vo\u0107e dobro \u010duvati i kakvog \u0107e okusa. Za neko vo\u0107e postoje dr\u017eavni standardi kvalitete (temeljeni na titrabilnoj kiselosti ili omjeru ukupne topive krutine (\u00b0Brix) i titrabilne kiselosti) kako bi se za\u0161titili potro\u0161a\u010di. Nezrelo vo\u0107e \u0107e normalno imati nizak omjer \u0161e\u0107era i kiselina u usporedbi sa zrelim vo\u0107em koje \u0107e imati visok omjer \u0161e\u0107era i kiselina.<\/p>\n

Za mjerenje titrabilne kiselosti vo\u0107a koristite Mini titrator za mjerenje titrabilne kiselosti u vo\u0107nom soku \u2013 HI84532<\/h2>\n<\/p>\n

HI84532 je jednostavan, brz i precizan automatski mini titrator dizajniran za mjerenje pH i titrabilne kiselosti vo\u0107nog soka.<\/p>\n

Ovaj mini titrator koristi optimiziranu unaprijed programiranu metodu i staklenu pH elektrodu za visoko precizno odre\u0111ivanje pH i titrabilne kiselosti za kona\u010dnu analizu vo\u0107a.<\/p>\n

    \n
  • Kompletan set za titrabilnu kiselost vo\u0107nog soka.<\/li>\n
  • Dinami\u010dno doziranje \u010dini testiranje br\u017eim i to\u010dnijim.<\/li>\n
  • Izvrsno za male i srednje vinarije i napredne hobiste.<\/li>\n<\/ul>\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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    Ukupna tvrdo\u0107a vode<\/strong><\/p>\n

    Pravilnikom je propisano da vrijednost ukupne tvrdo\u0107e vode za proizvodnju vo\u0107nih sokova mora biti 0-4\u00b0 nj, a ako je ve\u0107a, voda mora biti demineralizirana.<\/p>\n

    Kako izmjeriti tvrdo\u0107u vode?<\/em><\/p>\n

    Postoji nekoliko dostupnih metoda, od kompleta za brzu provjeru, fotometara do titracijskih sustava.<\/p>\n

    Prijenosni fotometar za mjerenje ukupne tvrdo\u0107e \u2013 HI97735<\/p>\n

    Fotometar za mjerenje ukupne tvrdo\u0107e HI97735 kombinira to\u010dnost i jednostavnost kori\u0161tenja u jednostavnom, prijenosnom dizajnu. Napredni opti\u010dki sustav pru\u017ea to\u010dnost laboratorijske kvalitete, dok je njegov jednostavan dizajn jednostavan za svakog korisnika, \u0161to ga \u010dini savr\u0161enim fotometrom za va\u0161e potrebe ispitivanja kvalitete vode. Mjera\u010d HI97735 mjeri ukupnu tvrdo\u0107u u uzorcima vode do 750 mg\/L (ppm) CaCO3.<\/p>\n

      \n
    • Nije potrebno vrijeme zagrijavanja prije mjerenja.<\/li>\n
    • Na\u010din podu\u010davanja za jednostavne upute korak po korak.<\/li>\n
    • CAL Check provjera performansi i kalibracije<\/li>\n
    • Jednostavna navigacija izme\u0111u kemijskih oblika pritiskom na tipku:<\/li>\n<\/ul>\n

      \u2013 mg\/L (ppm)<\/p>\n

      \u2013 francuski stupnjevi (\u00b0f)<\/p>\n

      \u2013 njema\u010dki stupnjevi (\u00b0dH)<\/p>\n

      \u2013 engleski stupnjevi (\u00b0E)<\/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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      pH vrijednost<\/strong><\/p>\n

      Svaka vrsta soka ima propisanu pH vrijednost koja se kontrolira tijekom proizvodnje. pH se mjeri u bazama, koncentratima, pireima i aromama prije proizvodnje. Ako govorimo o soku od jabuke, on bi trebao imati pH vrijednost oko 3,4. pH vrijednosti izvan ovog raspona mogu ukazivati \u200b\u200bna mikrobiolo\u0161ki neispravan proizvod ili proizvod koji nije tehnolo\u0161ki ispravan.<\/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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      Postoji li jednostavno rje\u0161enje za mjerenje pH vrijednosti u va\u0161em soku od jabuke?<\/em><\/p>\n

      Za mjerenje pH vrijednosti va\u0161eg soka od jabuke mo\u017eete koristiti HI98161 Profesionalni Foodcare prijenosni pH metar.<\/p>\n

      HI98161 je robustan, vodootporan, prijenosni pH metar koji mjeri pH i temperaturu pomo\u0107u specijalizirane FC2023 Foodcare pH elektrode. Ovaj profesionalni vodootporni mjera\u010d u skladu je sa standardima IP67. HI98161 se isporu\u010duje sa svim potrebnim dodacima za izvo\u0111enje mjerenja pH\/temperature upakiranim u izdr\u017eljivu termoformirani kov\u010deg za no\u0161enje koja sigurno dr\u017ei mjera\u010de, sonde i kalibracijske pufere na mjestu.<\/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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      Ili mo\u017eete koristiti prijenosni pH mjera\u010d hrane \u2013 HI99161.<\/p>\n

      HI99161 je Foodcare prijenosni mjera\u010d pH i temperature dizajniran posebno za primjenu u hrani. Pra\u0107enje pH vrijednosti u prehrambenoj industriji klju\u010dno je za osiguranje kvalitete svakog proizvoda. FC202D pH elektroda ima robusno PVDF tijelo s konusnim vrhom koje se lako \u010disti, \u0161to je \u010dini idealnom za mjerenja u polukrutim tvarima. FC202D koristi referentni spoj tipa slobodnog difuzijskog rukavca koji sprje\u010dava tipi\u010dne probleme za\u010depljenja u viskoznim teku\u0107inama.<\/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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      Sadr\u017eaj suhe tvari<\/strong><\/p>\n

      Sadr\u017eaj suhe tvari u sirovini i soku osnovni je podatak s kojim mo\u017eemo dobiti uvid u ispravnost proizvoda, njegovu nutritivnu i senzornu vrijednost. Suha tvar se mjeri na svje\u017ee pripremljenom \u0161e\u0107eru, bazama, koncentratima, pireima i aromama. Prema pravilniku, minimalna vrijednost suhe tvari u vo\u0107nom soku od jabuke mo\u017ee biti 10% ili 11,2 Brix.<\/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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      Za mjerenje suhe tvari u svom proizvodu koristite digitalni refraktometar za Brix analizu u hrani \u2013 HI96801.<\/p>\n

      HI96801 je robustan, prijenosni digitalni refraktometar za prehrambene proizvode dizajniran za prijavu sadr\u017eaja \u0161e\u0107era u vodenim otopinama kao % Brix. HI96801 daje rezultate s to\u010dno\u0161\u0107u od \u00b10,2% Brix. Rad mjera\u010da je pojednostavljen sa samo dvije tipke: jedna tipka slu\u017ei za kalibraciju destiliranom ili deioniziranom vodom, a druga za mjerenje. Sva o\u010ditanja se automatski kompenziraju za temperaturne varijacije prema standardu ICUMSA Methods Book i prikazuju se unutar vremena odziva od 1,5 sekunde. Brtvljena staklena prizma od kremena i mjerno mjesto od nehr\u0111aju\u0107eg \u010delika lako se \u010diste. Samo obri\u0161ite mekom krpom u pripremi za sljede\u0107i uzorak.<\/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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      Pasterizacija soka od jabuke<\/strong><\/p>\n

      Pasterizacija uni\u0161tava bakterije bez zna\u010dajnije promjene sastava, okusa i nutritivne vrijednosti hrane. Pasterizacija je metoda u kojoj se primjenjuje temperatura do 100\u00b0C do 30 minuta. Mo\u017ee se provesti prije ili nakon punjenja pi\u0107a u ambala\u017eu. Vru\u0107e punjenje uklju\u010duje punjenje vru\u0107eg pasteriziranog proizvoda temperature vi\u0161ih od 85\u00b0C u pripremljenu nesterilnu i neasepti\u010dnu ambala\u017eu, odnosno vru\u0107i sok djeluje kao sredstvo za uni\u0161tavanje mikroorganizama prisutnih na unutarnjoj povr\u0161ini ambala\u017ee.<\/p>\n

      Kako pratiti ovaj klju\u010dni parametar?<\/em><\/p>\n

      Pra\u0107enje temperature je klju\u010dno u pasterizaciji i za to mo\u017eete koristiti termometar K-Type Thermocouple Thermometer HI9350011.<\/p>\n

      HI9350011 vodootporan je, prijenosni termometar tipa K napravljen za profesionalce u prehrambenoj industriji koji je potreban za pra\u0107enje temperature kao dio plana analize opasnosti kriti\u010dnih kontrolnih to\u010daka (HACCP), uklju\u010duju\u0107i usluge hrane, proizvodnju, pakiranje, transport, restorane ili ugostiteljstvo. HI9350011, kao mjera\u010d, mo\u017ee mjeriti u \u0161irokom rasponu temperatura od -50,0\u00b0C (-58,0\u00b0F) do 300\u00b0C (573\u00b0F) i nudi vrlo visoku to\u010dnost od \u00b10,4\u00b0C (\u00b10,7) \u00b0F).<\/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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      Autor: Tajana Mokrovi\u0107, mag.nutr.<\/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<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

      Smatra se da je jabuka pripitomljena prije 4000-10000 godina u Kazahstanu. Poznato je vi\u0161e od […]<\/p>\n","protected":false},"author":14,"featured_media":156382,"comment_status":"closed","ping_status":"open","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":[],"class_list":["post-156875","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-hrana-hr"],"yoast_head":"\nJabuka \u2013 od rajskog vrta do svakog vrta - 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\/jabuka-od-rajskog-vrta-do-svakog-vrta\/\" \/>\n<meta property=\"og:locale\" content=\"hr_HR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Jabuka \u2013 od rajskog vrta do svakog vrta - Hanna Instruments Hrvatska\" \/>\n<meta property=\"og:description\" content=\"Smatra se da je jabuka pripitomljena prije 4000-10000 godina u Kazahstanu. 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