{"id":7086,"date":"2023-12-11T18:44:23","date_gmt":"2023-12-11T18:44:23","guid":{"rendered":"https:\/\/foodsconsultancy.com\/blog\/pestil-kayisi-nasil-yapilir\/"},"modified":"2024-01-09T18:55:28","modified_gmt":"2024-01-09T18:55:28","slug":"pestil-kayisi","status":"publish","type":"post","link":"https:\/\/foodsconsultancy.com\/blog\/tr\/pestil-kayisi\/","title":{"rendered":"pistil kay\u0131s\u0131 end\u00fcstrisi hakk\u0131nda ne biliyorsunuz?"},"content":{"rendered":"\n<div class=\"wp-block-rank-math-toc-block\" id=\"rank-math-toc\"><h2>Table of Contents<\/h2><nav><ul><li><a href=\"#pestil-kayisi\">pestil kay\u0131s\u0131<\/a><\/li><li><a href=\"#pestil-kayisi-endustrisinin-asamalari\">Pestil kay\u0131s\u0131 end\u00fcstrisinin a\u015famalar\u0131:<\/a><\/li><li><a href=\"#pestil-endustrisi-geleneksel-yontemlerden-otomatik-yontemlere-gecti\">Pestil end\u00fcstrisi, geleneksel y\u00f6ntemlerden otomatik y\u00f6ntemlere ge\u00e7ti:<\/a><\/li><\/ul><\/nav><\/div>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"pestil-kayisi\">pestil kay\u0131s\u0131<\/h2>\n\n\n\n<p>pestil, olgun kay\u0131s\u0131 meyvelerinin \u00e7ekirdeklerini ve liflerini \u00e7\u0131kard\u0131ktan ve onlar\u0131 \u0131s\u0131ya maruz b\u0131rakt\u0131ktan ve suyunun b\u00fcy\u00fck bir k\u0131sm\u0131n\u0131 kaybettikten ve rulo haline getirdikten sonra do\u011fal \u00f6z\u00fc anlam\u0131na gelir-Nanopro, farkl\u0131 \u00f6l\u00e7eklerde \u00fcretim yapan end\u00fcstriyel g\u0131da firmalar\u0131na dan\u0131\u015fmanl\u0131k hizmeti vermektedir- Glikoz (k\u0131r\u0131lgan \u00e7ap) ve s\u0131radan \u015feker \u00fcretimi s\u0131ras\u0131nda buna eklenebilir ve \u00fcr\u00fcn, \u00fcretimi s\u0131ras\u0131nda k\u00fck\u00fcrt dioksit gaz\u0131 ile buharla\u015fmaya tabi tutulabilir.<\/p>\n\n\n\n<p>Pestil end\u00fcstrisi eski bir end\u00fcstridir ve hala el sanatlar\u0131na dayanmaktad\u0131r ve haz\u0131rlama ve kurutma i\u015flemlerinden modern \u00fcretim y\u00f6ntemlerine ta\u015f\u0131nm\u0131\u015f ve nihai \u00fcr\u00fcn\u00fc geleneksel olmayan farkl\u0131 \u015fekillerde ve farkl\u0131 tatlarda g\u00f6stermi\u015ftir.<\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><img fetchpriority=\"high\" decoding=\"async\" width=\"1000\" height=\"667\" src=\"https:\/\/foodsconsultancy.com\/blog\/wp-content\/uploads\/2023\/12\/Qamar-El-Din-1.webp\" alt=\"pestil kay\u0131s\u0131\" class=\"wp-image-8478\" srcset=\"https:\/\/foodsconsultancy.com\/blog\/wp-content\/uploads\/2023\/12\/Qamar-El-Din-1.webp 1000w, https:\/\/foodsconsultancy.com\/blog\/wp-content\/uploads\/2023\/12\/Qamar-El-Din-1-300x200.webp 300w, https:\/\/foodsconsultancy.com\/blog\/wp-content\/uploads\/2023\/12\/Qamar-El-Din-1-768x512.webp 768w, https:\/\/foodsconsultancy.com\/blog\/wp-content\/uploads\/2023\/12\/Qamar-El-Din-1-150x100.webp 150w, https:\/\/foodsconsultancy.com\/blog\/wp-content\/uploads\/2023\/12\/Qamar-El-Din-1-450x300.webp 450w\" sizes=\"(max-width: 1000px) 100vw, 1000px\" \/><\/figure><\/div>\n\n\n<h2 class=\"wp-block-heading\" id=\"pestil-kayisi-endustrisinin-asamalari\">Pestil kay\u0131s\u0131 end\u00fcstrisinin a\u015famalar\u0131:<\/h2>\n\n\n\n<p>1- Meyvelerin Toplanmas\u0131: Olgunla\u015fma sonras\u0131 elle toplanan meyveler, ezilip bozulmayacak \u015fekilde preslenmeden, d\u00fczg\u00fcn y\u00fczeyli kutulara konur.<\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><img decoding=\"async\" width=\"300\" height=\"200\" src=\"https:\/\/foodsconsultancy.com\/blog\/wp-content\/uploads\/2023\/12\/\u0645\u0634\u0645\u0634-\u0642\u0645\u0631-\u0627\u0644\u062f\u064a\u0646-300x200-2.webp\" alt=\"Pestil kay\u0131s\u0131\" class=\"wp-image-8484\" srcset=\"https:\/\/foodsconsultancy.com\/blog\/wp-content\/uploads\/2023\/12\/\u0645\u0634\u0645\u0634-\u0642\u0645\u0631-\u0627\u0644\u062f\u064a\u0646-300x200-2.webp 300w, https:\/\/foodsconsultancy.com\/blog\/wp-content\/uploads\/2023\/12\/\u0645\u0634\u0645\u0634-\u0642\u0645\u0631-\u0627\u0644\u062f\u064a\u0646-300x200-2-150x100.webp 150w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/figure><\/div>\n\n\n<p><br>2- Ay\u0131klama: Fabrikada etkilenen, hasarl\u0131 ve olgunla\u015fmam\u0131\u015f meyveler hari\u00e7 tutulur ve meyvelerin saplar\u0131 \u00e7\u0131kar\u0131l\u0131r.<br>3- Islatma ve y\u0131kama: Meyveler k\u0131sa bir s\u00fcre \u0131slat\u0131l\u0131r ve daha sonra meyvelere yap\u0131\u015fan toz ve kirleri temizlemek i\u00e7in bas\u0131n\u00e7l\u0131 su spreyleri ile y\u0131kan\u0131r.<br>4- K\u00fck\u00fcrt: A\u015fa\u011f\u0131daki ama\u00e7lara ula\u015fmak i\u00e7in meyveler k\u00fck\u00fcrt dioksit gaz\u0131 ile i\u015flenir:<br>\uf0d8 Meyvelerin do\u011fal rengini koruyun.<br>\uf0d8 C vitamini kay\u0131plar\u0131n\u0131 \u00f6nlemek veya azaltmak.<br>\uf0d8 Kamery\u00fcddin&#8217;in saklama s\u00fcresinin uzat\u0131lmas\u0131 ve kararmas\u0131n\u0131n geciktirilmesi.<br>\uf0d8 Depolama s\u0131ras\u0131nda b\u00f6cekleri uzakla\u015ft\u0131r\u0131n.<br>\uf0d8 Sodyum metabiyos\u00fclfit bile\u015fi\u011fi, meyvelerle homojen bir \u015fekilde kar\u0131\u015ft\u0131r\u0131lmak \u015fart\u0131yla, kilogram meyve suyuna (3) g oran\u0131nda eklendi\u011finden, k\u00fck\u00fcrtleme i\u015flemi meyveler s\u0131k\u0131ld\u0131ktan sonra yap\u0131labilir.<br>5- S\u0131kma: S\u0131kma i\u015fleminde paslanmaz \u00e7elikten yap\u0131lm\u0131\u015f \u00e7ift kat\u0131 meyve s\u0131kaca\u011f\u0131 kullan\u0131l\u0131r, ilk olarak tohumlar\u0131 ve kaba lifleri ay\u0131rmak i\u00e7in \u00e7al\u0131\u015f\u0131r, daha sonra ince filtreli ikinci meyve s\u0131kaca\u011f\u0131 k\u00fc\u00e7\u00fck lifleri ay\u0131r\u0131r ve elde edilen suyu paslanmaz \u00e7elikte al\u0131r. le\u011fenler veya ah\u015fap f\u0131\u00e7\u0131lar.\u00c7imento tercih edilmez \u00e7\u00fcnk\u00fc meyve suyu ile reaksiyona girerek asitli\u011fin azalmas\u0131na ve \u00fcretim kalitesini d\u00fc\u015f\u00fcren kalsiyum s\u00fclfat olu\u015fumuna neden olur.<br>6- \u015eeker ilavesi: Elde edilen meyve suyuna yakla\u015f\u0131k %7 oran\u0131nda normal \u015feker veya glikoz eklenir.Glikozun avantaj\u0131, \u00fcr\u00fcne gerekli tatl\u0131l\u0131\u011f\u0131 vermesi ve Qamar al-Din&#8217;in \u00fcr\u00fcnde gerekli esnekli\u011fi ve parlakl\u0131\u011f\u0131 kazanmas\u0131d\u0131r.<br>7- <a href=\"http:\/\/enabbaladi.net\/archives\/321883\" target=\"_blank\" rel=\"noopener\">Kurutma<\/a>: 200 cm uzunlu\u011funda, 30 cm geni\u015fli\u011finde ve 1,2 cm y\u00fcksekli\u011findeki tahtalar\u0131 iyice temizleyip suyunun yap\u0131\u015fmas\u0131n\u0131 \u00f6nlemek i\u00e7in bir zeytinya\u011f\u0131 tabakas\u0131 ile silerek haz\u0131rlay\u0131n. kenarlar\u0131n, plakalar, \u00fcr\u00fcn\u00fcn nihai kal\u0131nl\u0131\u011f\u0131 yakla\u015f\u0131k (1.8) mm olana ve nihai \u00fcr\u00fcndeki nem y\u00fczdesi (%16-18), sonra Qamar Al-Din&#8217;e ula\u015fana kadar yakla\u015f\u0131k (36) saat veya daha fazla b\u0131rak\u0131l\u0131r. toplanmaya haz\u0131rd\u0131r.<br>G\u00fcne\u015fte kurutma burada a\u00e7\u0131k havada ger\u00e7ekle\u015fir ve kurutma yeri havan\u0131n kurutma yerine girmesine izin vermek i\u00e7in yumu\u015fak metal a\u011f ile \u00e7evrilidir.\u00dcst y\u00fczey, \u00fcr\u00fcn\u00fc toz ve b\u00f6ceklerden korumak i\u00e7in cam veya polietilen folyo ile kaplanm\u0131\u015ft\u0131r.<br>8- Kamery\u00fcdd\u00een dilimlerinin toplanmas\u0131: Kurutma i\u015flemi tamamland\u0131ktan sonra, Kamery\u00fcdd\u00een tabak veya tepsilerden nazik\u00e7e toplan\u0131r ve kurutma i\u015fleminden etkilenen istenmeyen fazlal\u0131k kesilir ve \u00fczerine biraz zeytinya\u011f\u0131 ile kaplan\u0131r. Qamar al-Din&#8217;deki ya\u011f miktar\u0131 %2&#8217;yi ge\u00e7mez ve daha sonra gerekli a\u011f\u0131rl\u0131\u011fa g\u00f6re rulolar halinde katlan\u0131r.<br>9- Ambalaj: Cipsler selofan veya \u015feffaf polietilen ka\u011f\u0131da sar\u0131l\u0131r ve kendi standart \u00f6zelliklerine g\u00f6re istenilen bilgilerin yaz\u0131l\u0131 oldu\u011fu etiket yap\u0131\u015ft\u0131r\u0131l\u0131r.<\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><img decoding=\"async\" width=\"300\" height=\"168\" src=\"https:\/\/foodsconsultancy.com\/blog\/wp-content\/uploads\/2023\/12\/Qamar-alden-3.webp\" alt=\"pestil kay\u0131s\u0131\" class=\"wp-image-8479\" srcset=\"https:\/\/foodsconsultancy.com\/blog\/wp-content\/uploads\/2023\/12\/Qamar-alden-3.webp 300w, https:\/\/foodsconsultancy.com\/blog\/wp-content\/uploads\/2023\/12\/Qamar-alden-3-150x84.webp 150w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/figure><\/div>\n\n\n<h2 class=\"wp-block-heading\" id=\"pestil-endustrisi-geleneksel-yontemlerden-otomatik-yontemlere-gecti\">Pestil end\u00fcstrisi, geleneksel y\u00f6ntemlerden otomatik y\u00f6ntemlere ge\u00e7ti:<\/h2>\n\n\n\n<p>Bu, her zaman taze kay\u0131s\u0131 olmamas\u0131, so\u011fuk \u00fclkelerde g\u00fcne\u015f \u0131\u015f\u0131\u011f\u0131n\u0131n olmamas\u0131, \u00fcr\u00fcn\u00fcn temizli\u011fini korumak, \u00fcr\u00fcn kalitesini y\u00fckseltmek ve m\u00fc\u015fterinin arzusunu tatmin etmek i\u00e7in yap\u0131ld\u0131.<\/p>\n\n\n\n<p>Qamar El-Din end\u00fcstrisi, geleneksel y\u00f6ntemlerden otomatik s\u00fcre\u00e7lerin verimlili\u011fine ge\u00e7i\u015f yaparak \u00f6nemli bir d\u00f6n\u00fc\u015f\u00fcm ge\u00e7irdi. Bu de\u011fi\u015fim birka\u00e7 \u00f6nemli ilerlemeyle karakterize edilir:<\/p>\n\n\n\n<p>1-Artan Verimlilik: Otomatik y\u00f6ntemlere ge\u00e7i\u015f, \u00fcretim verimlili\u011fini \u00f6nemli \u00f6l\u00e7\u00fcde art\u0131rd\u0131 ve \u00e7e\u015fitli \u00fcretim s\u00fcre\u00e7leri i\u00e7in gereken zaman ve \u00e7abay\u0131 azaltt\u0131.<\/p>\n\n\n\n<p>2-Kolayla\u015ft\u0131r\u0131lm\u0131\u015f \u00dcretim: Otomatik sistemler art\u0131k ge\u00e7mi\u015fte manuel olarak yap\u0131lan g\u00f6revleri yerine getiriyor ve bu da daha ak\u0131c\u0131 ve daha tutarl\u0131 bir \u00fcretim ak\u0131\u015f\u0131na yol a\u00e7\u0131yor.<\/p>\n\n\n\n<p>3-Geli\u015ftirilmi\u015f Hassasiyet: Otomasyon, bile\u015fenlerin hassas \u00f6l\u00e7\u00fcm\u00fcne ve do\u011fru harmanlamaya olanak tan\u0131yarak daha y\u00fcksek kalite ve daha standartla\u015ft\u0131r\u0131lm\u0131\u015f son \u00fcr\u00fcn elde edilmesini sa\u011flad\u0131.<\/p>\n\n\n\n<p>4-Artan \u00d6l\u00e7eklenebilirlik: Otomatik y\u00f6ntemlerin entegrasyonu, sekt\u00f6r\u00fcn \u00f6l\u00e7eklenebilirli\u011fini geli\u015ftirerek \u00fcreticilerin artan talepleri sorunsuz bir \u015fekilde kar\u015f\u0131layabilmesine olanak tan\u0131d\u0131.<\/p>\n\n\n\n<p>5-Kalite G\u00fcvencesi: Otomatik teknolojinin kullan\u0131m\u0131, \u00fcretim parametrelerinin daha iyi izlenmesini ve kontrol\u00fcn\u00fc kolayla\u015ft\u0131rarak \u00fcr\u00fcn kalitesinin ve tutarl\u0131l\u0131\u011f\u0131n\u0131n korunmas\u0131n\u0131 sa\u011flar.<\/p>\n\n\n\n<p>G-elene\u011fin Korunmas\u0131: Qamar El-Din end\u00fcstrisi otomasyonu benimserken, \u00fcr\u00fcnlerinin geleneksel \u00f6z\u00fcn\u00fc koruyarak miras ve modernizasyon aras\u0131nda bir denge kurdu.<\/p>\n\n\n\n<p>7-Yenilik Taahh\u00fcd\u00fc: Bu de\u011fi\u015fim, yenilik\u00e7ili\u011fe, s\u00fcrd\u00fcr\u00fclebilirli\u011fe ve Qamar El-Din pazar\u0131ndaki t\u00fcketicilerin de\u011fi\u015fen ihtiya\u00e7lar\u0131na uyum sa\u011flamaya y\u00f6nelik bir ba\u011fl\u0131l\u0131\u011f\u0131 temsil etmektedir. Genel olarak, otomatik y\u00f6ntemlere ge\u00e7i\u015f, sekt\u00f6r\u00fc ileriye ta\u015f\u0131yarak \u00e7a\u011fda\u015f \u00fcretim standartlar\u0131 ve pazar talepleriyle uyumlu hale getirdi.<\/p>\n\n\n\n<p><strong><a href=\"https:\/\/foodsconsultancy.com\/\">Pronano<\/a> ile her zaman en yeni ve en tuhaf g\u0131da end\u00fcstrilerini tan\u0131tabilir ve i\u015fletmenizde en y\u00fcksek kar\u0131 elde edebilirsiniz.<\/strong><\/p>\n\n\n\n<p><a href=\"https:\/\/foodsconsultancy.com\/blog\/tr\/kuru-meyveler\/(opens in a new tab)\"><strong>Kuru meyve hakk\u0131nda daha fazla bilgi edinmek i\u00e7in buraya t\u0131klay\u0131n.<\/strong><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>pestil kay\u0131s\u0131 pestil, olgun kay\u0131s\u0131 meyvelerinin \u00e7ekirdeklerini ve liflerini \u00e7\u0131kard\u0131ktan ve onlar\u0131 \u0131s\u0131ya maruz b\u0131rakt\u0131ktan ve suyunun b\u00fcy\u00fck bir k\u0131sm\u0131n\u0131 kaybettikten ve rulo haline getirdikten sonra do\u011fal \u00f6z\u00fc anlam\u0131na gelir-Nanopro, farkl\u0131 \u00f6l\u00e7eklerde \u00fcretim yapan end\u00fcstriyel g\u0131da firmalar\u0131na dan\u0131\u015fmanl\u0131k hizmeti vermektedir- Glikoz (k\u0131r\u0131lgan \u00e7ap) ve s\u0131radan \u015feker \u00fcretimi s\u0131ras\u0131nda buna eklenebilir ve \u00fcr\u00fcn, \u00fcretimi s\u0131ras\u0131nda k\u00fck\u00fcrt<\/p>\n","protected":false},"author":1,"featured_media":9770,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"rank_math_lock_modified_date":false,"footnotes":""},"categories":[104,791],"tags":[],"lang":"tr","translations":{"tr":7086,"ar":7135,"en":7085},"amp_enabled":true,"pll_sync_post":[],"_links":{"self":[{"href":"https:\/\/foodsconsultancy.com\/blog\/wp-json\/wp\/v2\/posts\/7086"}],"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=7086"}],"version-history":[{"count":3,"href":"https:\/\/foodsconsultancy.com\/blog\/wp-json\/wp\/v2\/posts\/7086\/revisions"}],"predecessor-version":[{"id":8487,"href":"https:\/\/foodsconsultancy.com\/blog\/wp-json\/wp\/v2\/posts\/7086\/revisions\/8487"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodsconsultancy.com\/blog\/wp-json\/wp\/v2\/media\/9770"}],"wp:attachment":[{"href":"https:\/\/foodsconsultancy.com\/blog\/wp-json\/wp\/v2\/media?parent=7086"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodsconsultancy.com\/blog\/wp-json\/wp\/v2\/categories?post=7086"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodsconsultancy.com\/blog\/wp-json\/wp\/v2\/tags?post=7086"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}