Hodnocen\u00ed textury bramborov\u00fdch lup\u00ednk\u016f se tradi\u010dn\u011b op\u00edr\u00e1 o senzorick\u00e9 testy, kter\u00e9 jsou sice cenn\u00e9, ale \u010dasto nejsou konzistentn\u00ed a objektivn\u00ed. Ve snaze poskytnout spolehliv\u011bj\u0161\u00ed metodu byl vyvinut test textury bramborov\u00fdch lup\u00ednk\u016f pomoc\u00ed po\u010d\u00edta\u010dem \u0159\u00edzen\u00e9ho analyz\u00e1toru textury potravin. Tento p\u0159\u00edstup umo\u017e\u0148uje v\u00fdrobc\u016fm kvantitativn\u011b m\u011b\u0159it hodnocen\u00ed tvrdosti bramborov\u00fdch lup\u00ednk\u016f a zlep\u0161ovat kvalitu v\u00fdrobk\u016f prost\u0159ednictv\u00edm opakovateln\u00fdch, softwarov\u011b \u0159\u00edzen\u00fdch testovac\u00edch postup\u016f.<\/p>\n\n\n\n
Metoda poskytuje z\u00e1sadn\u00ed informace pro v\u00fdrobce potravin, zejm\u00e9na pro ty, kte\u0159\u00ed se sna\u017e\u00ed udr\u017eet st\u00e1lou k\u0159upavost a tvrdost snack\u016f, jako jsou chipsy a standardn\u00ed bramborov\u00e9 lup\u00ednky.<\/p>\n\n\n\n
Spole\u010dnost Cell Instruments Co., Ltd. si klade za c\u00edl poskytovat v\u011bdecky podlo\u017een\u00e9 metody hodnocen\u00ed textury sva\u010din. C\u00edlem tohoto testu textury bramborov\u00fdch lup\u00ednk\u016f bylo stanovit opakovateln\u00e9 m\u011b\u0159\u00edtko pro m\u011b\u0159en\u00ed tvrdosti lup\u00ednk\u016f v r\u016fzn\u00fdch \u0161ar\u017e\u00edch a typech lup\u00ednk\u016f. To by umo\u017enilo odborn\u00edk\u016fm na kvalitu potravin standardizovat v\u00fdrobn\u00ed procesy, sn\u00ed\u017eit variabilitu \u0161ar\u017e\u00ed a splnit o\u010dek\u00e1v\u00e1n\u00ed spot\u0159ebitel\u016f.<\/p>\n\n\n\n
P\u0159i experimentu byl pou\u017eit softwarov\u011b \u0159\u00edzen\u00fd analyz\u00e1tor textury potravin (nap\u0159. Cell Instruments\u2019 TMS-PRO) vybaven\u00fd sn\u00edma\u010dem zat\u00ed\u017een\u00ed 1000 N a 100mm plochou kompresn\u00ed deskou. K ulo\u017een\u00ed sypk\u00e9ho vzorku bramborov\u00fdch lup\u00ednk\u016f byl pou\u017eit vysok\u00fd plastov\u00fd v\u00e1lec (o pr\u016fm\u011bru 125 mm a v\u00fd\u0161ce 165 mm). Nam\u00edsto testov\u00e1n\u00ed jednotliv\u00fdch chips\u016f se metodika op\u00edr\u00e1 o zkou\u0161ku objemov\u00e9ho stla\u010den\u00ed sva\u010din, kter\u00e1 simuluje n\u011bkolik \u017ev\u00fdkac\u00edch \u00fakon\u016f v re\u00e1ln\u00e9m sc\u00e9n\u00e1\u0159i konzumace.<\/p>\n\n\n\n
Ka\u017ed\u00e1 zku\u0161ebn\u00ed sekvence se skl\u00e1dala ze \u010dty\u0159 po sob\u011b jdouc\u00edch stla\u010den\u00ed v r\u016fzn\u00fdch hloubk\u00e1ch: 120 mm, 100 mm, 80 mm a 60 mm od z\u00e1kladny n\u00e1doby. Po ka\u017ed\u00e9m stla\u010den\u00ed se syst\u00e9m st\u00e1hl o 10 mm, aby se napodobila relaxa\u010dn\u00ed f\u00e1ze mezi z\u00e1kusy. Rychlost stla\u010dov\u00e1n\u00ed byla nastavena na 1000 mm\/min, aby se proces standardizoval.<\/p>\n\n\n\n
Syst\u00e9m pak pomoc\u00ed softwaru Texture Lab Pro vypo\u010d\u00edtal energii - neboli \u201cpr\u00e1ci\u201d - pot\u0159ebnou ke stla\u010den\u00ed objemov\u00e9ho vzorku ve v\u0161ech \u010dty\u0159ech cyklech.<\/p>\n\n\n\n
Grafick\u00e9 v\u00fdsledky testu textury bramborov\u00fdch lup\u00ednk\u016f jasn\u011b uk\u00e1zaly n\u00e1r\u016fst s\u00edly pot\u0159ebn\u00e9 p\u0159i ka\u017ed\u00e9 dal\u0161\u00ed \u00farovni stla\u010den\u00ed. Zejm\u00e9na posledn\u00ed cyklus poskytl nejz\u0159eteln\u011bj\u0161\u00ed rozli\u0161en\u00ed mezi b\u011b\u017en\u00fdmi chipsy a variantami typu kettle.<\/p>\n\n\n\n
Nap\u0159\u00edklad vzorek Z (kotl\u00edkov\u00e1 t\u0159\u00edska) pot\u0159eboval ke stla\u010den\u00ed o v\u00edce ne\u017e 25% v\u00edce energie ne\u017e vzorek Y, co\u017e potvrzuje, \u017ee vzorek Z m\u011bl v\u00fdrazn\u011b tvrd\u0161\u00ed strukturu. Vysok\u00e9 hodnoty hodnocen\u00ed tvrdosti bramborov\u00fdch lup\u00ednk\u016f odpov\u00eddaly senzorick\u00fdm o\u010dek\u00e1v\u00e1n\u00edm, co\u017e potvrzuje spolehlivost metody.<\/p>\n\n\n\n
A\u010dkoli rozd\u00edly ve velikosti, tvaru a struktu\u0159e t\u0159\u00edsek vedly k vy\u0161\u0161\u00edm sm\u011brodatn\u00fdm odchylk\u00e1m, pou\u017eit\u00ed metody hromadn\u00e9ho testov\u00e1n\u00ed pomohlo zpr\u016fm\u011brovat nepravidelnosti a zajistilo reprezentativn\u011bj\u0161\u00ed anal\u00fdzu.<\/p>\n\n\n\n
Zkou\u0161ka objemov\u00e9 komprese u snack\u016f se uk\u00e1zala jako \u00fa\u010dinn\u00e1 p\u0159i rozli\u0161ov\u00e1n\u00ed texturn\u00edch rozd\u00edl\u016f mezi odr\u016fdami bramborov\u00fdch lup\u00ednk\u016f. P\u0159in\u00e1\u0161\u00ed:<\/p>\n\n\n\n
Opakovateln\u00e9 v\u00fdsledky ve v\u00edce opakov\u00e1n\u00edch<\/p>\n\n\n\n
Kvantifikovan\u00e9 hodnoty, kter\u00e9 koreluj\u00ed se zku\u0161enost\u00ed se \u017ev\u00fdk\u00e1n\u00edm<\/p>\n\n\n\n
D\u016fsledn\u00e9 rozli\u0161ov\u00e1n\u00ed mezi produkty s r\u016fzn\u00fdm slo\u017een\u00edm<\/p>\n\n\n\n
Pomoc\u00ed vysoce p\u0159esn\u00e9ho analyz\u00e1toru textury pro potraviny, jako je za\u0159\u00edzen\u00ed Cell Instruments, mohou v\u00fdrobci s jistotou m\u011b\u0159it hodnocen\u00ed tvrdosti bramborov\u00fdch lup\u00ednk\u016f a zdokonalovat sv\u00e9 postupy pro kontrolu kvality. Tato technika nab\u00edz\u00ed nejen zv\u00fd\u0161enou objektivitu, ale tak\u00e9 mo\u017enost sd\u011blit m\u011b\u0159iteln\u00e9 v\u00fdsledky z\u00fa\u010dastn\u011bn\u00fdm stran\u00e1m.<\/p>\n\n\n\n
Pro odborn\u00edky na zaji\u0161t\u011bn\u00ed kvality a v\u00fdrobce potravin m\u016f\u017ee test textury bramborov\u00fdch lup\u00ednk\u016f v\u00fdznamn\u011b zlep\u0161it konzistenci v\u00fdrobk\u016f, podpo\u0159it v\u00fdzkum a v\u00fdvoj a zajistit spokojenost spot\u0159ebitel\u016f.<\/p>","protected":false},"excerpt":{"rendered":"
\u00davod Hodnocen\u00ed textury bramborov\u00fdch lup\u00ednk\u016f se tradi\u010dn\u011b op\u00edr\u00e1 o senzorick\u00e9 testy, kter\u00e9 jsou sice cenn\u00e9, ale \u010dasto nejsou konzistentn\u00ed a objektivn\u00ed. Ve snaze poskytnout spolehliv\u011bj\u0161\u00ed metodu byl vyvinut test textury bramborov\u00fdch lup\u00ednk\u016f pomoc\u00ed po\u010d\u00edta\u010dem \u0159\u00edzen\u00e9ho analyz\u00e1toru textury potravin. Tento p\u0159\u00edstup umo\u017e\u0148uje v\u00fdrobc\u016fm kvantitativn\u011b m\u011b\u0159it hodnocen\u00ed tvrdosti bramborov\u00fdch lup\u00ednk\u016f, kter\u00e9 [...]<\/p>","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-635","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"acf":[],"_links":{"self":[{"href":"https:\/\/test.geo-tester.com\/cs\/wp-json\/wp\/v2\/posts\/635","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/test.geo-tester.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/test.geo-tester.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/test.geo-tester.com\/cs\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/test.geo-tester.com\/cs\/wp-json\/wp\/v2\/comments?post=635"}],"version-history":[{"count":0,"href":"https:\/\/test.geo-tester.com\/cs\/wp-json\/wp\/v2\/posts\/635\/revisions"}],"wp:attachment":[{"href":"https:\/\/test.geo-tester.com\/cs\/wp-json\/wp\/v2\/media?parent=635"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/test.geo-tester.com\/cs\/wp-json\/wp\/v2\/categories?post=635"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/test.geo-tester.com\/cs\/wp-json\/wp\/v2\/tags?post=635"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}