{"id":154660,"date":"2020-11-12T10:00:04","date_gmt":"2020-11-12T10:00:04","guid":{"rendered":"https:\/\/blog.hannaservice.eu\/spektroskopija-u-prehrambenoj-industriji\/"},"modified":"2022-10-10T08:49:27","modified_gmt":"2022-10-10T08:49:27","slug":"spektroskopija-u-prehrambenoj-industriji","status":"publish","type":"post","link":"https:\/\/blog.hannaservice.eu\/sr\/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 materija ili proizvod koji sadr\u017ei mnogo hranjivih sastojaka va\u017enih za ljude. Za op\u0161tu populaciju odre\u0111ena koli\u010dina nekih hranjivih sastojaka mo\u017ee uticati na njihovo zdravlje (pozitivno ili negativno). Dalje, za proizvo\u0111a\u010de hrane odre\u0111ena koli\u010dina neke hranjive supstance 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 zahtevaju 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<\/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 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 ukus, to se obi\u010dno doga\u0111a zbog acetobactera prisutnog tokom fermentacije s preteranim prisustvom vazduha. U tom slu\u010daju aerobne bakterije pretvaraju etanol u\u00a0sir\u0107etnu kiselinu<\/strong>\u00a0koja je va\u017ean parametar za ukus piva.<\/p>\n

Drugi dostupni merni parametar je\u00a0acetaldehid<\/strong>, koji se dobija konverzijom sir\u0107etne kiseline.<\/p>\n

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

Ako se bavite proizvodnjom kiselog piva, mora\u0107ete znati koncentraciju limunske 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 strukturi i puno\u0107i napitka. Drugi produkt fermentacije koji pivu daje kiseli ukus je\u00a0piruvinska kiselina.<\/strong><\/p>\n

Diacetil<\/strong>daje ukus maslaca koji proizvodi kvasac, a Ber-25A se mo\u017ee meriti na 530 nm ili pribli\u017eno toj vrednosti.<\/p>\n

Za merenje\u00a0sumpor-dioksida<\/strong>\u00a0koristimo metodu Malt-11 izmerenu na 560 nm. Ukupni SO2 Beer-21 s fotometrom ili spektrofotometrom na 550 nm.<\/p>\n

Ako je potrebno, Wort-12 metoda izmerena na 570 nm odredi\u0107emo\u00a0slobodni azot.<\/strong><\/p>\n

Merenje\u00a0alkohola<\/strong>\u00a0odre\u0111uje se pomo\u0107u Beer-4.F koja je enzimska metoda izmerena na 340 nm. Referenca Boehringer Mannheim (R Biopharm) za enzim.<\/p>\n

Boja<\/strong>, va\u017eno senzorno svojstvo, meri 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\u00a0gvo\u017e\u0111a<\/strong>\u00a0koristi se Beer-18.A pomo\u0107u spektrofotometra ili fotometra u rasponu od 500-540 nm, dok se za\u00a0bakar<\/strong>\u00a0koristi Beer-19.A pomo\u0107u spektrofotometra ili fotometra s plavo-zelenim ili zelenim filtrom. Apsorbancija izmerena na 435 nm spektrofotometrom<\/p>\n

Ukupni polifenoli<\/strong>\u00a0u\u010destvuju u oksidaciji piva i stvaranju mutno\u0107e. Njihova detekcija je me\u0111unarodna metoda Beer-35 izmerena na 600 nm spektrofotometrom.<\/p>\n

Za kvantifikaciju\u00a0rastvorenog kiseonika<\/strong>\u00a0mo\u017eete upotrebiti Beer-34 pomo\u0107u spektrofotometra na 615 nm ili kolorimetra s talasnom du\u017einom izme\u0111u 640-700 nm.<\/p>\n

Ukupni ugljeni-hidrati<\/strong>\u00a0mogu uticati na organolepti\u010dka svojstva pa se mogu meriti s Beer-41. izmereno na 490 nm spektrofotometrom.<\/p>\n

Drugi va\u017ean parametar je flokulacija, mikrobiolo\u0161ki kvasac-11.B Spektrofotometrijska metoda kojom se meri apsorbanca na 600 nm. Du\u017eina 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 da imate vrhunski proizvod, postoji puno parametara koje bi trebalo da merite.<\/p>\n

Sir\u0107etna kiselina<\/strong>\u00a0u ni\u017eim koncentracijama pozitivno uti\u010de na ukus, dok je u vi\u0161im koncentracijama ne\u017eeljena. Prati se tokom celog postupka, poznatog i kao isparljiva kiselina (VA).<\/p>\n

Acetaldehid<\/strong>\u00a0proizvode kvasci i bakterije tokom fermentacije i oksidacije. Va\u017ean je za ukus, ne\u017eeljeni u vi\u0161im koncentracijama.<\/p>\n

Tokom fermentacije, sastavni deo YAN-a koji je potreban je\u00a0amonijak.<\/strong>\u00a0U vinu mo\u017ee uticati na ukus i mikrobiolo\u0161ku stabilnost.<\/p>\n

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

Askorbinska kiselina<\/strong>\u00a0je prirodno prisutna u gro\u017e\u0111u. To je antioksidans koji u belom vinu spe\u010dava posme\u0111ivanje. EU ima ograni\u010denje od 150 mg \/ L.<\/p>\n

Ako \u017eelite pove\u0107ati nivo kiselosti, koristitelimunsku kiselinu.<\/strong><\/p>\n

Jedan od najva\u017enijih parametara u procesu fermentacije je\u00a0etanol<\/strong>koji 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 ukus vina. Javlja se s pribli\u017eno 1% v \/ v.<\/p>\n

Za fermentaciju je potrebna\u00a0D-glukozu \/ D-fruktozu.<\/strong>\u00a0Prirodno se javljaju u gro\u017e\u0111u i fermenti\u0161u u alkohol. Poznati kao redukuju\u0107i \u0161e\u0107er i pokazatelji kvaliteta gro\u017e\u0111a.<\/p>\n

D-mle\u010dna kiselina<\/strong>\u00a0pokazatelj je kvarenja vina mle\u010dno-kiselinskim bakterijama.\u00a0L-mle\u010dna kiselina<\/strong>\u00a0se pove\u0107ava kako L-jabu\u010dna kiselina opada zbog fermentacije malolakti\u010dne kiseline.<\/p>\n

Detekcija\u00a0D-jabu\u010dne kiseline<\/strong>\u00a0pokazatelj je da je dodana vinu. L-jabu\u010dna kiselina prati se zajedno s\u00a0L-mle\u010dnom<\/strong>\u00a0kiselinom tokom malolakti\u010dne fermentacije.<\/p>\n

Manitol<\/strong>, sir\u0107tena kiselina i mle\u010dna kiselina mogu nastati redukcijom fruktoze, i tako dati vinu blago slatkasti ukus.<\/p>\n

Mo\u017eemo izmeriti\u00a0slobodne sulfite i ukupne sulfite.<\/strong>\u00a0Ima antimikrobna i antioksidativna dejstva kada je SO2 slobodan. Dodaju se nakon fermentacije mle\u010dne kiseline. Dodaje se rano tokom postupka vinifikacije kako bi se spre\u010dio rast ne\u017eeljenih mikroorganizama, a kasnije i za stabilizaciju gotovih vina.<\/p>\n

Vinska kiselina<\/strong>\u00a0je predominantna kiselina koja pridonosi ukupnoj kiselosti. Tako\u0111e se koristi kao dodatak za pove\u0107anje kiselosti i smanjenje nivoa pH kako bi se spre\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 hleba<\/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 hleba i proizvoda od \u017eitarica enzimskim metodama mo\u017eemo pratiti slede\u0107e parametre. Prate\u0107i koncentracije \u03b1-amilaze<\/strong>\u00a0mo\u017eemo pratiti konverziju \u0161kroba u \u0161e\u0107er.
\nInhibiciju plesni mo\u017eemo regulisati dodavanjem\u00a0sir\u0107etne kiseline.<\/strong>\u00a0Drugi regulator za inhibiciju plesni je\u00a0limunska kiselina<\/strong>\u00a0koja se dodaje iz tehnolo\u0161kih razloga jer poja\u010dava vezivanje vode u testu i olak\u0161ava obradu testa.<\/p>\n

Acetaldehid<\/strong>\u00a0je prirodan i nalazi se u testu fermentisanom kvascem koji se sastoji od Lactoccoci u sme\u0161i sa Lactobacilli<\/p>\n

Fermentacija u hlebu je proces 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 izmeriti.<\/p>\n

Po\u017eeljno je izmeriti\u00a0ureu \/ amonijak<\/strong>, jer se amonijum bikarbonat koristi kao sredstvo za dizanje testa.<\/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 mlekarskoj 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 mle\u010dne proizvode trebalo bi da budete svesni sljede\u0107ih parametara.<\/p>\n

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

L-Arabinosa<\/strong>je 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>\u00a0koja se tako\u0111e prirodno pojavljuje u mleku. Doprinosi aromi.<\/p>\n

Glavni \u0161e\u0107er u mleku je\u00a0laktoza<\/strong>\u00a0koja je izgra\u0111ena od\u00a0D-galaktoze i D-glukoze<\/strong>, dok se\u00a0D-fruktoza<\/strong>\u00a0mo\u017ee koristiti kao zasla\u0111iva\u010d. Ali ako mleko tretiramo toplotom, mo\u017eete izmeriti\u00a0laktulozu<\/strong>\u00a0koja se konvertuje iz laktoze.<\/p>\n

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

Neki proizvo\u0111a\u010di dodaju\u00a0D-Sorbitol<\/strong>\u00a0kao zasla\u0111iva\u010d bez \u0161e\u0107era.<\/p>\n

Amonijak<\/strong>\u00a0je ne\u017eeljeni produkt katabolizma proteina na povr\u0161ini nekih sireva. Vi\u0161ak\u00a0uree<\/strong>\u00a0u mleku mogao bi biti posledica visoko proteinske dijete. Mo\u017eete koristiti enzimske metode za merenje amonijaka i uree u mle\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 trebalo nadzirati slede\u0107e parametre u enzimskim metodama.<\/p>\n

Sir\u0107etna kiselina<\/strong>\u00a0se vrlo \u010desto mo\u017ee koristiti u proizvodnji hrane ili se nalazi u ukiseljenom povr\u0107u, kao i\u00a0L-mle\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<\/strong>\u00a0koji se mo\u017ee na\u0107i u ukiseljenom povr\u0107u, kao i u marmeladi, medu, sir\u0107u i vo\u0107nim vinima.<\/p>\n

Enzimi se koriste za razgradnju pulpe jabuka i kru\u0161aka kako bi se pove\u0107ao prinos. Promene 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 dejstava 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<\/strong>\u00a0je aminokiselina koja se nalazi u nekom povr\u0107u (paradajz) i koristi se kao poja\u010diva\u010d ukusa (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

Sazrevanje jabuka mo\u017ee se pratiti padom\u00a0sukcinske kiseline<\/strong>koja se koristi kao aroma za hranu.<\/p>\n

Ako govorimo o \u0161e\u0107erima,\u00a0D-glukoza \/ D-fruktoza<\/strong>\u00a0su prirodni redukuju\u0107i \u0161e\u0107eri i \u010desto se koriste kao zasla\u0111iva\u010di.<\/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\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 slede\u0107e parametre.<\/p>\n

Sir\u0107etna 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\u00a0acetaldehi<\/strong>d, 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>, ve\u0161ta\u010dko sladilo koje je 200 puta sla\u0111e od saharoze.<\/p>\n

Limunska<\/strong>\u00a0kiselina je prirodna kiselina koja se nalazi u vo\u0107u, a koristi se za zaki\u0161eljavanje, 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 izmeriti\u00a0D-glukozu \/ D-fruktozu<\/strong>\u00a0koji su prirodni redukujur\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\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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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 videti ono \u0161to o\u010di ne mogu videti?<\/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\u0161\u0107ena analiti\u010dka tehnika koja se temelji na interakciji ultraljubi\u010dastog, vidljivog i infracrvenog zra\u010denja (elektromagnetno zra\u010denje) sa materijom. Ove tehnike koriste opti\u010dke materijale za \u0161irenje i fokusiranje zra\u010denja.<\/p>\n

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

\u2981 Beer zakon: Apsorbancija svetlosti nekog rastvora je proporcionalna apsorptivnosti, du\u017eini svetlosne putanje i koncentraciji
\n\u2981 Lambertov zakon: Apsorbancija svetlosti kroz uzorak direktno je proporcionalna debljini (du\u017eini puta)
\nSpektroskopske tehnike koriste spektrofotometre koji dele nekoliko zajedni\u010dkih osnovnih komponenata,
\nuklju\u010duju\u0107i izvor energije, sredstvo za izolaiju uskog raspona talasnih du\u017eina, detektor za
\nmerenje signala i procesor signala koji prikazuje signal u obliku prikladnom za
\nanaliti\u010dara.<\/p>\n

Sijalica, izvor energije, pru\u017ea stabilan izvor svetlosti koji pokriva celi raspon vidljivih talasnih du\u017eina. Ve\u0107ina uobi\u010dajenih sijalica su: Deuterium arc, Xenon, LED, Volfram.
\nTalasna du\u017eina svetlosti lampe prolazi kroz uzorak. To nije problem ako je u uzorku samo jedna supstanca koja absorbuje. Ako uzorak sadr\u017ei dve komponente, nemogu\u0107e je izmeriti obe, osim ako standard sadr\u017ei drugu komponentu u istoj koncentraciji koju ima u uzorku. Da bismo prevazi\u0161li ovaj problem, \u017eelimo da odaberemo talasnu du\u0111inu koju apsorbuje samo analit.<\/p>\n

Najjednostavnija metoda za izolaciju dela elektromagnetnog zra\u010denja je upotreba filtra za apsorpciju ili smetnje. Apsorbacioni filtreri deluju selektivno upijaju\u0107i zra\u010denje iz uskog podru\u010dja spektra. Monohromator je alternativna metoda su\u017eavanja dela zra\u010denja, pojednostavljeno kontroli\u0161e i odvaja svetlost. U monohromatoru svetlost ulazi u ulazni prorez, kroz disperzivni ure\u0111aj, i odlazi u izlazni prorez.<\/p>\n

Disperzivni ure\u0111aji su prizme,. Jedan od najboljih disperzivnih ure\u0111aja je konkavna re\u0161etka koja zbog rotacije re\u0161etke omogu\u0107ava izbor odre\u0111ene talasne du\u017eine.<\/p>\n

Nakon monohromatora, spektrofotometri mogu imati razdvaja\u010d snopa, komponentu koja deli upadnu svetlost u dva odvojena zraka u odre\u0111enom odnosu. Razdvaja\u010di snopa stvaraju dva zraka energije s definisanim opti\u010dkim putevima gde jedan zrak prolazi kroz prazno i \u200b\u200buzorak do detektora, a drugi zrak 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 najta\u010dnije spektrofotometrijsko merenje Ono \u0161to tvoje oko ne mo\u017ee videti, 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\u0107ava merenje svih talsnih du\u017eina vidljive svetlosti. Mo\u017eete prilagoditi svoje metode, izvr\u0161iti \u0161irok spektar merenja i ose\u0107ati se vrlo sigurni u ta\u010dnost testiranja pomo\u0107u Iris. Ovaj kompaktni mera\u010d sadr\u017ei brojne funkcije koje olak\u0161avaju fantasti\u010dne performanse i izuzetnu iskoristivost, kao \u0161to su:
\n\u2981 Napredni opti\u010dki sistem sa podeljenim snopom
\n\u2981 Punjiva Li-jonska baterija
\n\u2981 Korisni\u010dki prilagodljive metode
\n\u2981 Postepeno stvaranje metode
\n\u2981 Virtuelna tastatura osetljiva na dodir
\n\u2981 Napredni opti\u010dki sistem sa podeljenim snopom
\n\u2981 Intuitivan dizajn menija
\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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\n\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tPOGLEDAJ PROIZVOD<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\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 izbor talasne du\u017eine izme\u0111u 340 nm i 900 nm za potpunu uskla\u0111enost i preciznost metoda neophodnih u industrijama poput profesionalnih laboratorija, prehrambene industrije, postrojenja za pre\u010di\u0161\u0107avanje vode i jo\u0161 mnogo toga.<\/p>\n

Rezultati su dosledni i ta\u010dni bez obzira na \u0161irinu opsega zahvaljuju\u0107i visokokvalitetnom i jedinstveno dizajniranom opti\u010dkom sistemu.
\nOpcije prilago\u0111avanja uklju\u010duju vi\u0161e oblika i veli\u010dina kiveta, prilago\u0111ene krive kalibracije i metode.<\/p>\n

6-in\u010dni ekran je velik i jednostavan za \u010ditanje. Visok kontrast isti\u010de svaki znak na ekranu \u2013 \u010dak i tokom uporabe na otvorenom.
\nZahvaljuju\u0107i univerzalnom dr\u017ea\u010du kivete i funkciji automatskog prepoznavanja, veli\u010dine kivete mogu se prema potrebi menjati 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 merne konverzije<\/strong>
\nBez obzira testirate li hlor ili koristite enzimske testove, na\u0161 spektrofotometar prikladno \u0107e prikazati rezultate u jedinicama koje su vam najva\u017enije. iris mo\u017ee meriti propusnost, apsorbanciju i koncentraciju na temelju va\u0161ih potreba.<\/p>\n

Unapred programirane metode sa opcijom nadogradnje<\/strong>
\nIris se isporu\u010duje unapred programiran s vi\u0161e od 80 metoda hemijske analize koje se \u010desto koriste kao pomo\u0107 u zapo\u010dinjanju analiza. Jednostavno a\u017eurirajte ove metode povezivanjem s ra\u010dunarom ili fle\u0161 disk.
\nPrilagodite svoj iris koriste\u0107i do 100 va\u0161ih prilago\u0111enih metoda. iris \u0107e vas postupno voditi kroz postupak kreiranja metode. Za dodatnu svestranost, svaka metoda mo\u017ee sadr\u017eavati do 10 kalibracijskih ta\u010daka, pet razli\u010ditih talasnih du\u017eina i do pet vremena reakcije.
\nJednostavno pristupite svojim omiljenim metodama, direktno s po\u010detnog ekrana, \u200b\u200bkako biste u\u0161tedjeli vreme.
\nUgra\u0111eni mera\u010di vremena \u010dine merenje besprekornim. Odbrojavanje prikazuje preostalo vreme do merenja, osiguravaju\u0107i dosledne rezultate merenja i korisnika. Ako zaustavite, na\u010din vodi\u010da vodi\u0107e vas kroz korake merenja.<\/p>\n

Dizajniran za dinami\u010dna okru\u017eenja<\/strong>
\nkompaktni profil irisa i dugotrajna baterija olak\u0161avaju postavljanje bilo gde u va\u0161oj laboratoriji. Punjiva litijum-jonska baterija traje 3.000 merenja ili 8 sati \u2013 tokom celog dana upotrebe na terenu.<\/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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Kvalitetni podaci bez napora<\/strong>
\nPrenesite rezultate merenja pomo\u0107u USB ure\u0111aja ili direktne veze na ra\u010dunarom organizovano prema ID uzorku, metodi ili rasponu datuma. Spremite podatke u .pdf ili .csv formatu radi maksimalne celovitosti ili fleksibilnosti podataka \u2013 sve bez upotrebe specijalizovanog softvera.<\/p>\n

Razvrstajte i podelite svoje podatke<\/strong>
\nSpremite podatke u .pdf ili .csv formatu za maksimalnu celovitost ili fleksibilnost podataka. Slobodno odaberite format datoteke koji vam najbolje odgovara. Vodi\u010d kroz meni koji ima smisla<\/p>\n

Vodi\u010d kroz meni koji ima smisla<\/strong>
\nBrzo menjajte izme\u0111u ekrana s prilago\u0111enim tasterima i pristupite svojim omiljenim metodama direktno s po\u010detnog ekrana pomo\u0107u na\u0161e omiljene metode.
\nSve va\u0161e va\u017ene informacije su lako vidljive
\nSa 6-in\u010dnim ekranom, ekran je velik i jednostavan za \u010ditanje. Visok kontrast \u010dini svaki prikaz na ekranu istaknutim \u010dak i tokom upotrebe na otvorenom. \u0160iroki ugao gledanja omogu\u0107ava merenje iz daljine, tako da ne morate stajati iznad ekrana da biste videli merenja tokom rada oko laboratorije.<\/p>\n

Nulti otpor sa kapacitivnom dodirnom plo\u010dicom<\/strong>
\nTasteri su deo ekrana. Izgra\u0111eno da bude potpuno zatvoreno i lako se \u010disti, metar prepoznaje dodire tastera \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 promenite 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 menjati po potrebi. Programirana veli\u010dina kivete prikaza\u0107e se na ekranu svaki put kada testirate kako biste bili sigurni da mera\u010d koristi odgovaraju\u0107u du\u017einu puta pri izra\u010dunavanju merenja za ta\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 materija ili proizvod koji sadr\u017ei mnogo hranjivih sastojaka va\u017enih […]<\/p>\n","protected":false},"author":17,"featured_media":153956,"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-154660","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-hrana"],"yoast_head":"\nSpektroskopija u prehrambenoj industriji - 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