{"id":157340,"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":"2022-10-07T14:24:00","modified_gmt":"2022-10-07T14:24:00","slug":"jabuka-od-rajskog-vrta-do-svakog-vrta","status":"publish","type":"post","link":"https:\/\/blog.hannaservice.eu\/sr\/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 pre 4000\u201310000 godina u Kazahstanu. Poznato je vi\u0161e od 7.500 sorti jabuka. Kroz istoriju su jabuke \u010desto opisivane u razli\u010ditim kulturama i mitologijama U Bibliji je opisan kao zabranjeno voc\u0301e, u gr\u010dkoj mitologiji bio je pokreta\u010d Trojanskog rata, a kod nordijskih bogova hrana koja im je obezbedila ve\u010dnu mladost. Danas se godi\u0161nje proizvede 86 miliona tona, \u0161to ga \u010dini \u010detvrtim po uzgoju voc\u0301em na svetu.<\/p>\n

Tehnolo\u0161ki proces proizvodnje voc\u0301nih sokova je slo\u017een. Osnovni proces proizvodnje sokova obuhvata pripremu soka kroz pripremu sirovina, vode, \u0161ec\u0301era, aroma, koncentrata i njihove kombinacije. Zatim po\u010dinju procesi pasterizacije i me\u0161anja i punjenja u sterilnim uslovima.<\/p>\n

Kvalitet sirovina za proizvodnju voc\u0301nog soka je veoma va\u017ean. Pored kvaliteta sirovine (jabuke) i njenih senzorno-analiti\u010dkih kvaliteta, potrebno je pratiti i odre\u0111ene parametre ostalih sirovina.<\/p>\n

Da biste odredili zrelost jabuke, postoje neki parametri koje mo\u017eete izmeriti. Titraciona kiselost je va\u017ean parametar za odre\u0111ivanje zrelosti voc\u0301a i kiselog ukusa voc\u0301a. Zrelost voc\u0301a je jedan od najva\u017enijih faktora koji odre\u0111uje koliko c\u0301e se voc\u0301e dobro \u010duvati i kakav c\u0301e biti ukus. Za neko voc\u0301e postoje dr\u017eavni standardi kvaliteta (zasnovani na titrabilnoj kiselosti ili odnosu ukupne rastvorljive \u010dvrste materije (\u00b0Brik) prema titrabilnoj kiselosti) da bi se za\u0161titili potro\u0161a\u010di. Nezrelo voc\u0301e c\u0301e normalno imati nizak odnos \u0161ec\u0301era i kiseline u pore\u0111enju sa zrelim voc\u0301em koje c\u0301e imati visok odnos \u0161ec\u0301era i kiseline.<\/p>\n

Za merenje titrabilne kiselosti voc\u0301a koristite mini titrator za merenje titrabilne kiselosti u voc\u0301nom soku \u2013 HI84532<\/h2>\n<\/p>\n

HI84532 je jednostavan, brz i precizan automatski mini titrator dizajniran za merenje pH i titrabilne kiselosti voc\u0301nog soka.<\/p>\n

Ovaj mini titrator koristi optimizovanu unapred programiranu metodu i staklenu pH elektrodu kako bi dao visoko precizno odre\u0111ivanje pH i titrabilne kiselosti za kona\u010dnu analizu voc\u0301a.<\/p>\n

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  • Kompletan set za titrabilnu kiselost voc\u0301nog soka.<\/li>\n
  • Dinami\u010dko doziranje \u010dini testiranje br\u017eim i preciznijim.<\/li>\n
  • Odli\u010dno 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 tvrdoc\u0301a vode<\/strong><\/p>\n

    Pravilnikom je propisano da vrednost ukupne tvrdoc\u0301e vode za proizvodnju voc\u0301nih sokova mora biti 0-4\u00b0 nj, a ako je vec\u0301a voda mora biti demineralizovana.<\/p>\n

    Kako izmeriti tvrdoc\u0301u vode?<\/em><\/p>\n

    Postoji nekoliko dostupnih metoda, od kompleta za brzu proveru, fotometara do sistema za titraciju.<\/p>\n

    Prenosni fotometar za odre\u0111ivanje ukupne tvrdo\u0107e \u2013 HI97735<\/p>\n

    HI97735 Fotometar za odre\u0111ivanje ukupne tvrdoc\u0301e kombinuje ta\u010dnost i lakoc\u0301u upotrebe u jednostavnom, prenosivom dizajnu. Napredni opti\u010dki sistem obezbe\u0111uje preciznost laboratorijskog kvaliteta, dok je njegov dizajn prilago\u0111en korisniku lak za svakog korisnika, \u0161to ga \u010dini savr\u0161enim fotometrom za va\u0161e potrebe ispitivanja kvaliteta vode. HI97735 meri ukupnu tvrdo\u0107u u uzocima vode do to 750 mg\/L (ppm) CaCO3.<\/p>\n

      \n
    • Nije potrebno vreme zagrevanja pre merenja.<\/li>\n
    • Re\u017eim uputstva za jednostavna uputstva korak po korak.<\/li>\n
    • CAL Check za verifikaciju performansi i kalibraciju<\/li>\n
    • Jednostavna navigacija izme\u0111u hemijskih oblika pritiskom na dugme:<\/li>\n<\/ul>\n

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

      \u2013 Francuski stepeni (\u00b0f)<\/p>\n

      \u2013 Nema\u010dki stepeni (\u00b0dH)<\/p>\n

      \u2013 Engleski stepeni (\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 vrednost<\/strong><\/p>\n

      Svaka vrsta soka ima propisanu pH vrednost koja se kontroli\u0161e tokom proizvodnje. pH se meri u bazama, koncentratima, pireima i aromama pre proizvodnje. Ako govorimo o soku od jabuke, on treba da ima pH vrednost oko 3,4. pH vrednosti izvan ovog opsega mogu ukazivati na 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 re\u0161enje za merenje pH vrednosti u va\u0161em soku od jabuke?<\/em><\/p>\n

      Da biste izmerili pH vrednost va\u0161eg soka od jabuke, mo\u017eete koristiti HI98161 Prpfesionalni prenosivi pH metar za hranu.<\/p>\n

      HI98161 je robustan, vodootporan, prenosivi pH metar koji meri pH i temperaturu pomoc\u0301u specijalizovane FC2023 Foodcare pH elektrode. Ovaj profesionalni vodootporni mera\u010d je u skladu sa IP67 standardima. HI98161 se isporu\u010duje sa svim potrebnim dodacima za merenje pH\/temperature upakovanim u izdr\u017eljivu termoformiranu torbu za no\u0161enje koja bezbedno dr\u017ei merila, sonde i pufere za kalibraciju.<\/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 prenosivi pH metar za hranu \u2013 HI99161.<\/p>\n

      HI99161 je Foodcare prenosivi mera\u010d pH i temperature dizajniran posebno za primenu u hrani. Prac\u0301enje pH vrednosti u prehrambenoj industriji je od klju\u010dnog zna\u010daja za obezbe\u0111ivanje kvaliteta svakog proizvoda. FC202D pH elektroda ima robusno, lako za \u010di\u0161c\u0301enje, PVDF telo sa konusnim vrhom, \u0161to je \u010dini idealnom za merenja u polu\u010dvrstim materijalima. FC202D koristi referentni spoj tipa slobodnog difuzionog rukava koji spre\u010dava tipi\u010dne probleme za\u010depljenja u viskoznim te\u010dnostima.<\/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 suve materije<\/strong><\/p>\n

      Sadr\u017eaj suve materije u sirovini i soku je osnovni podatak pomoc\u0301u kojeg se mo\u017ee stec\u0301i uvid u ispravnost proizvoda, njegovu nutritivnu i senzornu vrednost. Suva materija se meri na sve\u017ee pripremljen \u0161ec\u0301er, baze, koncentrate, pire i arome. Prema pravilniku, minimalna vrednost suve materije u voc\u0301nom 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 merenje suve materije u va\u0161em proizvodu koristite digitalni refraktometar za Brik analizu u hrani \u2013 HI96801.<\/p>\n

      Za merenje suve materije u va\u0161em proizvodu koristite digitalni refraktometar za Brix analizu u hrani HI96801 je robustan, prenosivi digitalni refraktometar za prehrambene proizvode dizajniran da prijavi sadr\u017eaj \u0161ec\u0301era u vodenim rastvorima kao % Brix. HI96801 izve\u0161tava o rezultatima sa ta\u010dno\u0161c\u0301u od \u00b10,2% Brix Rad mera\u010da je pojednostavljen sa samo dva dugmeta: jedno dugme slu\u017ei za kalibraciju destilovanom ili dejonizovanom vodom, a drugo za merenje. Sva o\u010ditavanja se automatski kompenzuju za temperaturne varijacije u skladu sa standardom ICUMSA Methods Book i prikazuju se u roku od 1,5 sekunde odziva. Zape\u010dac\u0301ena prizma od kvarcnog stakla i okvir od ner\u0111ajuc\u0301eg \u010delika se lako \u010diste. Samo obri\u0161ite mekom krpom u pripremi za sledec\u0301i 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 promene sastava, ukusa i nutritivne vrednosti namirnice. Pasterizacija je metoda u kojoj se primenjuje temperatura do 100\u00b0C do 30 minuta. Mo\u017ee se izvr\u0161iti pre ili posle punjenja pic\u0301a u pakovanje. Vruc\u0301e punjenje podrazumeva punjenje toplih pasterizovanih proizvoda temperature vi\u0161ih od 85\u00b0C u pripremljenu nesterilnu i neasepti\u010dnu ambala\u017eu, odnosno vruc\u0301i sok deluje kao sredstvo za uni\u0161tavanje mikroorganizama prisutnih na unutra\u0161njoj povr\u0161ini ambala\u017ee.<\/p>\n

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

      Prac\u0301enje temperature je klju\u010dno u pasterizaciji i za to mo\u017eete koristiti K-Tipe termopar termometar HI9350011.<\/p>\n

      HI9350011 je vodootporan, prenosivi termopar K-Tipe termometar napravljen za profesionalce koji prate temperaturu kao deo plana analize opasnosti kriti\u010dnih kontrolnih ta\u010daka (HACCP), uklju\u010dujuc\u0301i usluge hrane, proizvodnju, pakovanje, transport, restorane ili ugostiteljstvo. . HI9350011, kao mera\u010d, mo\u017ee da meri u \u0161irokom opsegu temperatura od -50,0\u00b0C (-58,0\u00b0F) do 300\u00b0C (573\u00b0F) i nudi veoma visoku preciznost 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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      Author: 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 pre 4000\u201310000 godina u Kazahstanu. Poznato je vi\u0161e od […]<\/p>\n","protected":false},"author":17,"featured_media":156385,"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":[365],"tags":[],"class_list":["post-157340","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-hrana"],"yoast_head":"\nJabuka \u2013 od rajskog vrta do svakog vrta - Hanna Instruments Srbja<\/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\/sr\/jabuka-od-rajskog-vrta-do-svakog-vrta\/\" \/>\n<meta property=\"og:locale\" content=\"sr_RS\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Jabuka \u2013 od rajskog vrta do svakog vrta - Hanna Instruments Srbja\" \/>\n<meta property=\"og:description\" content=\"Smatra se da je jabuka pripitomljena pre 4000\u201310000 godina u Kazahstanu. 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