{"id":154410,"date":"2019-12-10T09:04:00","date_gmt":"2019-12-10T09:04:00","guid":{"rendered":"https:\/\/blog.hannaservice.eu\/ph-prehrambenih-proizvoda-sveobuhvatni-vodic-kroz-odredjivanje-ph-hrane\/"},"modified":"2022-10-10T08:59:41","modified_gmt":"2022-10-10T08:59:41","slug":"ph-prehrambenih-proizvoda-sveobuhvatni-vodic-kroz-odredjivanje-ph-hrane","status":"publish","type":"post","link":"https:\/\/blog.hannaservice.eu\/sr\/ph-prehrambenih-proizvoda-sveobuhvatni-vodic-kroz-odredjivanje-ph-hrane\/","title":{"rendered":"pH prehrambenih proizvoda \u2013 sveobuhvatni vodi\u010d kroz odre\u0111ivanje pH hrane"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"154410\" class=\"elementor elementor-154410 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 toga kako uti\u010de na karakteristike hrane kao \u0161to su tekstura, ukus, aroma i drugi. pH igra klju\u010dnu ulogu u inhibiranju rasta mikroorganizama. Iz tog razloga regulatorne vladine agencije, poput Uprave za hranu i lekove (FDA u SAD), reguli\u0161u nivo pH u mnogim komercijalnim prehrambenim proizvodima. Generalno posmatrano, hrana u skladu sa 21CF114 potpada pod dve kategorije. Hrana sa prirodnim pH manji od pH 4,6 poznata kao kisela hrana, dok hrana sa niskim nivoom kiselina ima pH vec\u0301i 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>Razumevanje pH hrane<\/h2>\n<p>Tehni\u010dki gledano, pH je aktivnost vodonikovih jona u rastvoru. Ona se meri na skali od 0 do 14, a 7 je neutralno. Efikasno prac\u0301enje pH u prehrambenoj industriji po\u010dinje ispitivanjem sirovina i nastavlja se tokom \u010ditave 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>Uticaj na kvalitet<\/h3>\n<p>pH je bitan parametar zbog toga kako uti\u010de na karakteristike hrane kao \u0161to su tekstura, ukus, aroma i drugi. Sir je sjajan primer kako pH uti\u010de na hemijska i fizi\u010dka svojstva hrane.<\/p>\n<p>Kako se pH smanjuje, ove proteinske umre\u017eenosti se menjaju i kazein gubi sposobnost interakcije sa vodom. To rezultira tvr\u0111om konzistencijom kao kod starih \u010dedara i belih topljenih sireva (kao \u0161to je brie).<\/p>\n<p>Kazeinska matrica sira stvorena je vezivanjem proteina. Kod onih sa po\u010detnim pH vec\u0301om od 5,0, dolazi do umre\u017eavanja kalcijum-fosfata i kazein sna\u017eno deluje u interakciji s vodom, stvarajuc\u0301i elasti\u010dniju i gla\u0111u teksturu koja se nalazi u mladim 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-4809\" 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<p>.<\/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-151545\" 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>Hannina nova\u00a0elektroda HALO Foodcare Bluetooth i Hanna Lab aplikacija omoguc\u0301avaju da pametni telefon ili tablet\u00a0koristite kao profesionalni pH mera\u010d.. Nisu potrebne nikakve \u017eice i kablovi!<\/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-151557\" 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 prenosivi i stoni pH metri imaju skladi\u0161te za evidentiranje podataka i napredne dijagnosti\u010dke moguc\u0301nosti koje poma\u017eu da testiranje bude \u0161to jednostavnije.<\/p>\n<p>Minimalni zahtevi za pH mera\u010d koji preporu\u010duje Hanna Instruments za testiranje hrane uklju\u010duju:<\/p>\n<ul>\n<li>0.01 pH rezoluciju<\/li>\n<li>kalibraciju u 2 ta\u010dke<\/li>\n<li>Automatska temperaturna kompenzacija (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-151563\" 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 karakteristike mera\u010da va\u017ene, jednako je, ako ne i va\u017enije, odabrati odgovarajuc\u0301u pH elektrodu za va\u0161u upotrebu.<\/p>\n<p>HANNA instruments nudi\u00a0<a href=\"http:\/\/hannainst.com\/products\/electrodes-and-probes\/application\/foodcare.html\">kompletnu liniju pH elektroda za<\/a>\u00a0razli\u010dite primene u prehrambenoj industriji. Razmatranja dizajna prilikom izrade pH elektrode za specifi\u010dnu upotrebu uklju\u010duju oblik i vrstu stakla, materijal spoja i oblik tela elektrode.<\/p>\n<p>Od razmatranja dizajna, vrsta referentnog spoja koji se koristi je jedna od najva\u017enijih. Referentni spoj je elektri\u010dni put izme\u0111u uzorka i unutra\u0161nje referentne c\u0301elije. Postoji veliki broj razli\u010ditih materijala koji se mogu koristiti za dizajn referentog spoja.<\/p>\n<h4>Kerami\u010dki<\/h4>\n<p>Ovo je naj\u010de\u0161\u0107e kori\u0161\u0107en materijal za izradu referentnog spoja koji je idealan za vodene uzorke.<\/p>\n<h4>PTFE<\/h4>\n<p>Jo\u0161 jedan \u0161iroko kori\u0161\u0107eni materijal politetrafluoroetlen (PTFE) koji ne dozvoljava \u201clepljenje \u010dvrstih materija\u201d. Spoj sa za\u0161titnim rukavima napravljen sa PTFE idealan je za rastvore koja imaju visok udeo \u010dvrstih materija poput voc\u0301nih sokova jer poma\u017ee u spre\u010davanju za\u010depljenja.<\/p>\n<h4>Gel<\/h4>\n<p>HANNA nudi razli\u010dite elektrode sa dizajnom otvorenog spoja. Naj\u010de\u0161\u0107e kori\u0161\u0107eni elektrolit za elektrode ovog dizajna je viskolen, koji razdvaja uzorak od referentne \u0107elije. Dizajn otvorenih spojnica izuzetno je otporan na za\u010depljenje \u0161to ga \u010dini najboljim dizajnom za polu\u010dvrste supstance, emulzije i direktno merenje prehrambenih proizvoda.<\/p>\n<p>Ovo je samo nekoliko tipova spoja koje nudi Hanna Instruments.<\/p>\n<p>Dodatne karakteristike elektrode uklju\u010duju:<\/p>\n<ul>\n<li>Ugra\u0111eni temperaturni senzor za automatsku temperaturnu kompenzaciju.<\/li>\n<li>Digitalne verzije elektroda zasnovane na mikroprocesoru koji \u010duva podatke dobre laboratorijske prakse (GLP) i serijski broj radi sledljivosti.<a id=\"3\"><\/a><\/li>\n<li>Staklo visoke temperature<\/li>\n<\/ul>\n<p>Posedovanje odgovaraju\u0107e pH elektrode za primene u prehrambenim proizvoima osigura\u0107e najbolje rezultate i dug \u017eivotni vek pH elektrode.<\/p>\n<h2>Kalibracija<\/h2>\n<p>Kada se vr\u0161i kalibracija pH elektrode bitno je odabrati pufere koji \u0107e ograni\u010diti o\u010dekivano o\u010ditavanje. Ovo ograni\u010davanje pH metra je proces kalibracije gde se odre\u0111uju ta\u010dke iznad i ispod o\u010dekivane pH vrednosti testiranog proizvoda.<\/p>\n<h3>Kako funkcioni\u0161e kalibracija<\/h3>\n<p>Kada se pH sonda uroni u bilo koji rastvor, stvara se napon koji se konvertuje u pH vrednost. pH pufer je rastvor poznate pH vrednosti. Odziv napona u pH puferu se standardizuje tokom postupka kalibracije.<\/p>\n<h3>Razumevanje offset-a<\/h3>\n<p>Volta\u017ea od \u00b160 mV je tipi\u010dna za pH 7.01 puferski rastvor. Ova vrednost je tako\u0111e poznata kao offset volta\u017ea. Velike promene offseta mogu ukazivati na to da \u2013 ili pufer vi\u0161e nije pH vrednosti koja je navedena na pakovanju ili da postoji sloj\/za\u010depljenje na pH elektrodi. Hanna Instruments preporu\u010duje \u00b130 mV offset.<\/p>\n<h3>Razumevanje nagiba<\/h3>\n<p>Kalibracija pH elektrode za pH 4.01 ili 10.01 pufer je poznata kao pode\u0161avanje nagiba. Ova vrednost, u odnosu na offset, odre\u0111uje nagib linije koju koristi mera\u010d za korelaciju izme\u0111u mV uzorka i o\u010ditanja 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>Elektroda sa 100% nagibom stvoric\u0301e 59,16 mV \/ pH jedinica pomeraj od pH 7,01 na 25 C. Vec\u0301ina pH mera\u010da kalibrirac\u0301e se na nagib izme\u0111u 85 i 105% (50 mV \u2013 62 mV \/ pH jedinica na 25 C). Nagib pH elektrode treba da bude vec\u0301i od 90%.<\/p>\n<p>Sve pH elektrode c\u0301e sa vremenom degradirati. To je karakteristi\u010dan proces za njih. Svaka velika promena nagiba od jedne kalibracije do druge, pokazatelj je da je pH pufer<\/p>\n<h3>CAL Check<\/h3>\n<p>Offset i nagib zvu\u010de previ\u0161e je tehni\u010dki? Imamo instrumente sa CAL Check\u2122 funkcijom kako bismo vam olak\u0161ali posao!<\/p>\n<p>Hanna Instruments nudi instrumente sa CAL Check-om kako bi vam pomogli da prepoznate kada sonda odstupa od idealnog pomeranja (offset) i nagiba. Mera\u010d sa CAL Check-om c\u0301e prikazati poruke \u201cclean electrode\u201d, \u201ccheck buffer\u201d i izvestiti o ukupnom stanju sonde ili zdravlju elektrode nadgledanjem karakteristika elektrode tokom kalibracije. Ako je potrebno nadgledanje offseta i \/ ili nagiba,<a id=\"4\"><\/a>\u00a0tada se za prikaz informacija mo\u017ee koristiti pH mera\u010d sa GLP (Dobra laboratorijska praksa) funkcijom.<\/p>\n<p>Treba napomenuti da kada se jednom otvore, da bi\u00a0<strong>pufere trebalo menjati bar na 6 meseci.\u00a0<\/strong>.<\/p>\n<h2>Odr\u017eavanje<\/h2>\n<p>Redovno odr\u017eavanje i pravilno skladi\u0161tenje su presudni za ta\u010dna merenja. Masti, ulja i proteini koji se nalaze u hrani ostavljaju ostatke na staklenoj povr\u0161ini elektrode koja za\u010depljuje spoj i dovodi do lo\u0161ih performansi.<a id=\"5\"><\/a><\/p>\n<p>Rastvori za \u010di\u0161c\u0301enje za specifi\u010dne primene idealni su jer su posebno formulisani za \u010di\u0161c\u0301enje elektroda na osnovu sastava uzorka koji se testira, kao \u0161to je enzimsko sredstvo za \u010di\u0161c\u0301enje uzoraka sa visokom koncentracijom proteina poput mesa.<\/p>\n<h2>Skladi\u0161tenje<\/h2>\n<p>Za dugotrajno ili kratkotrajno skladi\u0161tenje, najbolje je koristiti rastvor za \u010duvanje, kako bi se senzorni deo pH elektrode odr\u017eao hidriranim i spre\u010dilo za\u010depljenje spoja.<\/p>\n<p>Nikada ne \u010duvajte pH elektrodu na suvom ili u pre\u010di\u0161c\u0301enoj vodi (destilovanoj, deionizovanoj ili reverznoj osmozi) jer joj to \u0161teti. \u010cuvanje pH elektrode u pre\u010di\u0161c\u0301enoj vodi skratic\u0301e joj vek trajanja i doprineti 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 toga kako uti\u010de na karakteristike hrane kao \u0161to su tekstura, [&hellip;]<\/p>\n","protected":false},"author":17,"featured_media":4590,"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":[365],"tags":[],"class_list":["post-154410","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-hrana"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.4 - 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