{"id":7083,"date":"2023-12-11T18:44:23","date_gmt":"2023-12-11T18:44:23","guid":{"rendered":"https:\/\/foodsconsultancy.com\/blog\/domates-salcasi-endustrisindeki-en-son-gelismeler-ve-dunyadaki-modern-muhafaza-ve-konserve-yontemleri\/"},"modified":"2024-02-01T19:42:56","modified_gmt":"2024-02-01T19:42:56","slug":"domates-salcasi-endustrisindeki-en-son-gelismeler-ve-dunyadaki-modern-muhafaza-ve-konserve-yontemleri","status":"publish","type":"post","link":"https:\/\/foodsconsultancy.com\/blog\/tr\/domates-salcasi-endustrisindeki-en-son-gelismeler-ve-dunyadaki-modern-muhafaza-ve-konserve-yontemleri\/","title":{"rendered":"Domates sal\u00e7as\u0131 end\u00fcstrisindeki en son geli\u015fmeler ve d\u00fcnyadaki modern muhafaza ve konserve y\u00f6ntemleri"},"content":{"rendered":"\n

Domates sal\u00e7as\u0131 (sos) ucuz ve \u00e7ok aromal\u0131 bir \u00fcr\u00fcnd\u00fcr ,NanoPro ile farkl\u0131 \u00f6l\u00e7eklerde \u00fcretim yapan end\u00fcstriyel g\u0131da i\u015fletmeleri i\u00e7in dan\u0131\u015fmanl\u0131k hizmeti vermekteyiz. \u0130htiya\u00e7lar\u0131n\u0131za en uygun \u00e7\u00f6z\u00fcmleri \u00fcretip projelerinize uygulaman\u0131za destek oluyoruz.
G\u0131da end\u00fcstrisindeki farkl\u0131 alanlarda bilgi ve tecr\u00fcbe sahibiyiz. Bununla birlikte projelerin teknik ve ticari zorluklar\u0131n\u0131n fark\u0131nday\u0131z. (domates sal\u00e7as\u0131) ve lezzetli tad\u0131 hem klasik (ket\u00e7ap benzeri soslar, \u00e7orbalar ve makarnalar) hem de beklenmedik (s\u0131\u011f\u0131r suyu veya k\u0131yma biftekler gibi) derinlik verir.<\/p>\n\n\n\n

Ba\u015fka \u00e7\u00f6z\u00fcmler de mevcuttur: son iki veya \u00fc\u00e7 y\u0131l i\u00e7inde, Avrupa ve ABD’deki bir\u00e7ok \u015firket, geleneksel teneke kutular ve sert plastik ambalajlar\u0131n ortas\u0131nda, etkili bir \u015fekilde yenilik\u00e7i alternatif \u00e7\u00f6z\u00fcmler \u00f6nerdi.<\/p>\n\n\n\n

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Temmuz 2013’te, \u0130ngiltere merkezli RPC Containers Corby, geleneksel olarak kutu ambalajlamayla ili\u015fkili faydalar\u0131 sa\u011flamak i\u00e7in tasarlanm\u0131\u015f bir plastik kap piyasaya s\u00fcrd\u00fc.<\/p>\n\n\n\n

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domates sal\u00e7as\u0131 ambalaj \u00e7e\u015fitleri:<\/h1>\n\n\n\n

Klear Can meyve, sebze, \u00e7orba ve et gibi \u00fcr\u00fcnlere uygundur. \u00dc\u00e7 katmanl\u0131 bir plastik yap\u0131ya sahiptir (PP d\u0131\u015f ve i\u00e7 katmanlar, EVOH bariyerli) ve BPA i\u00e7ermez. \u015eirket, ambalaj\u0131n istiflenebilir oldu\u011funu ve be\u015f y\u0131la kadar raf \u00f6mr\u00fc sundu\u011funu iddia ediyor. Yeni kutu, mevcut metal kutu tesislerinde kullan\u0131lmak \u00fczere tasarlanm\u0131\u015ft\u0131r, b\u00f6ylece \u00fcreticiler ayn\u0131 doldurma, kapatma, imbik ve so\u011futma ekipman\u0131n\u0131 kullanabilir. Kutunun g\u00f6vdesi plastik olmas\u0131na ra\u011fmen, geleneksel bir metal halka \u00e7ekme kapa\u011f\u0131na sahiptir ve ayn\u0131 \u00e7elik veya al\u00fcminyum u\u00e7lar\u0131 kullan\u0131r.<\/p>\n\n\n\n

Daha yak\u0131n zamanlarda, Sonoco (G\u00fcney Karolina, ABD), 200 y\u0131ldan uzun s\u00fcredir temel bir paketleme se\u00e7ene\u011fi olan geleneksel metal versiyona alternatif olarak \u015feffaf bir kutu tan\u0131tt\u0131. Ge\u00e7en Kas\u0131m ay\u0131nda tan\u0131t\u0131lan TruVue kutusu (Sonoco’nun patentli Fusion Freshlock Teknolojisi), t\u00fcketicilerin \u00fcr\u00fcn\u00fcn i\u00e7ini g\u00f6rmelerini sa\u011flayan \u00e7ok katmanl\u0131 plastik bir alt tabakadan yap\u0131lm\u0131\u015ft\u0131r. \u015eeffaf, imbikli plastik kutu, geleneksel bir kutuda bulunan metal kapa\u011f\u0131 ve metal taban\u0131 i\u00e7erir ve mevcut ekipman \u00fczerinde \u00e7al\u0131\u015f\u0131r.<\/p>\n\n\n\n

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Domates Sal\u00e7as\u0131 Nas\u0131l Yap\u0131l\u0131r?<\/h1>\n\n\n\n

Domates sal\u00e7as\u0131 satan \u015firketler ve kendi \u00fcr\u00fcnlerini (Heinz ket\u00e7ap veya Stouffer’s lazanya gibi) yapmak i\u00e7in sal\u00e7a sat\u0131n alan “malzeme” \u015firketleri, kendi \u00f6zelliklerine g\u00f6re sal\u00e7alar geli\u015ftirmek i\u00e7in ticari domates i\u015fleyicileriyle birlikte \u00e7al\u0131\u015f\u0131r. Viskozite (macun ne kadar kal\u0131n) ve brix (ne kadar tatl\u0131) belirleyici \u00f6zelliklerdir.<\/p>\n\n\n\n

Hasattan sonra domatesler bir i\u015fleme tesisine ta\u015f\u0131n\u0131r, y\u0131kan\u0131r ve ay\u0131klan\u0131r. Elektronik s\u0131ralay\u0131c\u0131, bir konvey\u00f6r band\u0131na gelen her \u015feyin foto\u011fraf\u0131n\u0131 \u00e7eken ve orada olup olmayaca\u011f\u0131na karar veren y\u00fcksek h\u0131zl\u0131 bir kamera kullan\u0131r. \u00d6rne\u011fin, bir yaprak veya g\u00f6vdeyse, bir makine, \u00f6\u011feyi atmak i\u00e7in hatt\u0131n a\u015fa\u011f\u0131s\u0131ndaki bir kolu etkinle\u015ftirir.<\/p>\n\n\n\n

Ay\u0131kland\u0131ktan sonra domatesler ezilerek p\u00fcre haline getirilir ve pi\u015firilir. Burada, domates sal\u00e7as\u0131 yapmak i\u00e7in Amerikan ve \u0130talyan i\u015fleme y\u00f6ntemleri birbirinden ayr\u0131lmaktad\u0131r. \u0130\u015fleme s\u0131cakl\u0131\u011f\u0131, domates sal\u00e7as\u0131n\u0131n son tad\u0131n\u0131, rengini ve dokusunu etkiler. Daha y\u00fcksek bir s\u0131cakl\u0131k, macunu koyula\u015ft\u0131r\u0131r ve karamelize eder ve normalde meyvenin s\u0131k\u0131la\u015ft\u0131r\u0131c\u0131 pektinini par\u00e7alayacak enzimleri devre d\u0131\u015f\u0131 b\u0131rak\u0131r, b\u00f6ylece macun daha kal\u0131n kal\u0131r. So\u011fuk k\u0131rma y\u00f6ntemi, daha d\u00fc\u015f\u00fck s\u0131cakl\u0131\u011f\u0131 ile daha gev\u015fek, daha parlak k\u0131rm\u0131z\u0131 ve daha taze bir tada sahip macun verir.<\/p>\n\n\n\n

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Daha sonra, hamur ve tohumlar\u0131 ay\u0131rmak i\u00e7in hamur y\u00fcksek h\u0131zda d\u00f6nd\u00fcr\u00fcl\u00fcr. Daha sonra kalan domates suyu, suyu uzakla\u015ft\u0131ran buharla\u015ft\u0131rma tanklar\u0131na pompalan\u0131r. \u0130talyan hamurlar\u0131n\u0131n \u00e7o\u011funa tuz eklenir ve Amerikan hamurlar\u0131n\u0131n \u00e7o\u011fu, macunun pH’\u0131n\u0131n yeterince d\u00fc\u015f\u00fck olmas\u0131n\u0131 sa\u011flamak i\u00e7in sitrik asit i\u00e7erir, b\u00f6ylece uzun s\u00fcre g\u00fcvenle konserve edilebilir. Son olarak, macun sat\u0131\u015f i\u00e7in paketlenir.<\/p><\/p>\n<\/div>\n<\/div>\n\n\n\n

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En sevdi\u011finiz domates sal\u00e7as\u0131:<\/h2>\n\n\n\n

Sat\u0131n almay\u0131 se\u00e7ti\u011finiz macun iki fakt\u00f6re ba\u011fl\u0131d\u0131r: kolayl\u0131k ve maliyet. Sonunda, bu domates sal\u00e7alar\u0131ndan herhangi birinin herhangi bir tarifte i\u015fe yaramas\u0131n\u0131 sa\u011flayabilirsiniz.<\/p>\n<\/div>\n\n\n\n

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https:\/\/dxv.yhn.mybluehost.me<\/a><\/figcaption><\/figure>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Domates sal\u00e7as\u0131 (sos) ucuz ve \u00e7ok aromal\u0131 bir \u00fcr\u00fcnd\u00fcr ,NanoPro ile farkl\u0131 \u00f6l\u00e7eklerde \u00fcretim yapan end\u00fcstriyel g\u0131da i\u015fletmeleri i\u00e7in dan\u0131\u015fmanl\u0131k hizmeti vermekteyiz. \u0130htiya\u00e7lar\u0131n\u0131za en uygun \u00e7\u00f6z\u00fcmleri \u00fcretip projelerinize uygulaman\u0131za destek oluyoruz.G\u0131da end\u00fcstrisindeki farkl\u0131 alanlarda bilgi ve tecr\u00fcbe sahibiyiz. Bununla birlikte projelerin teknik ve ticari zorluklar\u0131n\u0131n fark\u0131nday\u0131z. (domates sal\u00e7as\u0131) ve lezzetli tad\u0131 hem klasik (ket\u00e7ap benzeri<\/p>\n","protected":false},"author":1,"featured_media":9760,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"rank_math_lock_modified_date":false,"footnotes":""},"categories":[104],"tags":[],"lang":"tr","translations":{"tr":7083,"en":7082,"ar":7084},"amp_enabled":true,"pll_sync_post":[],"_links":{"self":[{"href":"https:\/\/foodsconsultancy.com\/blog\/wp-json\/wp\/v2\/posts\/7083"}],"collection":[{"href":"https:\/\/foodsconsultancy.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodsconsultancy.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodsconsultancy.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodsconsultancy.com\/blog\/wp-json\/wp\/v2\/comments?post=7083"}],"version-history":[{"count":1,"href":"https:\/\/foodsconsultancy.com\/blog\/wp-json\/wp\/v2\/posts\/7083\/revisions"}],"predecessor-version":[{"id":9074,"href":"https:\/\/foodsconsultancy.com\/blog\/wp-json\/wp\/v2\/posts\/7083\/revisions\/9074"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodsconsultancy.com\/blog\/wp-json\/wp\/v2\/media\/9760"}],"wp:attachment":[{"href":"https:\/\/foodsconsultancy.com\/blog\/wp-json\/wp\/v2\/media?parent=7083"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodsconsultancy.com\/blog\/wp-json\/wp\/v2\/categories?post=7083"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodsconsultancy.com\/blog\/wp-json\/wp\/v2\/tags?post=7083"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}