20.500.12556/DKUM-21060 Vpliv temperature in odmerka pektinaz na bistrenje jabolčnega soka Effect of temperature and dose pectinases on apple juice clarification Med 16. in 17. 11. 2009 smo na univerzitetnem kmetijskem centru Pohorski dvor ugotavljali vpliv temperature in odmerka pektinaz na bistrenje jabolčnega soka, sorte ´Topaz´. V poskusu smo uporabili pektinaze (Pektinez XXL) v odmerkih 0,1 ml/l in 0,05 ml/l. Obravnavanje brez dodatka pektinaz je predstavljalo kontrolo. Sok z dodanimi pektinazami je bil izpostavljen različnim temperaturam – 7 ° C, 12 ° C in 20 ° C. Meritve motnosti soka so bile izvedene s turbidimetrom v časovnih razmikih 30 min. Zadnja meritev motnosti je bila izvedena 1020 min po dodatku pektinaz. Rezultati so pokazali zanemarljiv vpliv temperature na hitrost bistrenja soka. Kot odločilni dejavnik za hitrost bistrenja se je potrdil dodatek, vendar ne odmerek pektinaz, ki je v prvih štirih urah pospešil bistrenje v povprečju za 40 - 65%. Ob zadnji meritvi (1020 min) je razlika med obravnavanji v bistrosti soka, povzročena z dodatkom pektinaz, še vedno znašala 46 %. V letu 2008 smo pri izbrani sorti jabolk lahko brez negativnega vpliva uporabili polovični odmerek pektinaz (0,5 dl/1000 l), kot ga priporoča proizvajalec. During the 16th and 17 11th 2009 was a university agricultural center Pohorje court tested the effect of temperature and dose of pectinase on apple juice clarification, ´Topaz´ varieties. In the experiment, we used pectinases (Pektinez XXL) at doses of 0.1 ml / l and 0.05 ml / l. Without the addition of pectinase treatment represented the control. Juice with added pectinase was exposed to different temperatures of - 7 ° C, 12 ° C and 20 ° C. Juice turbidity measurements were conducted at .30 min intervals turbidimeter. Last turbidity measurement was carried out 1020 min after the addition of pectinase. The results showed a negligible effect of temperature on the rate of juice clarification. As a decisive factor for the speed of clarification has been confirmed but not additive dose pectinase, which is in the first eight hours to speed up the clarification about x%. At the last measurement of opacity (1020 min) statistical differences in the opacity is no longer confirmed. In 2008, we selected varieties of apples can be used without adversely affecting pectinase half dose (0.5 dl/1000 l), as recommended by the manufacturer. jabolčni sok pektinaze temperatura bistrost (bistrenje). apple juice pectinases temperature juice clarification true true false Slovenski jezik Angleški jezik Diplomsko delo 2011-10-20 18:02:18 2011-11-14 13:52:26 2023-12-20 13:58:31 2023-12-28 03:12:35 2011 0 Maribor 0 0000-00-00 NiDoloceno NiDoloceno NiDoloceno 0000-00-00 0000-00-00 0000-00-00 3236140 URN:SI:UM:DK:6TOSE8TH VS_Gosnik_Maksimiljana_2011.pdf VS_Gosnik_Maksimiljana_2011.pdf 1 03C76B3B7B34C6F97771156E74CBFFFC 1f302dea7336b65aa25c5b2c0d55560e4d893236f573bb33f18e90adc0b6086a c5d0cc00-7c05-11eb-bb7a-00155d0001ca 20.500.12556/dkum/67a5f09a-d212-4bb2-af28-ece19c294b15 https://dk.um.si/Dokument.php?lang=slv&id=26481 Fakulteta za kmetijstvo in biosistemske vede 0 0 0