{"id":2917,"date":"2025-11-13T23:14:39","date_gmt":"2025-11-14T07:14:39","guid":{"rendered":"https:\/\/taichytomato.com\/?p=2917"},"modified":"2025-12-18T23:01:39","modified_gmt":"2025-12-19T07:01:39","slug":"brix-and-tomato-concentrate","status":"publish","type":"post","link":"https:\/\/taichytomato.com\/tr\/brix-and-tomato-concentrate\/","title":{"rendered":"Brix ve Domates Konsantresi: \u00dcr\u00fcn Se\u00e7imi ve Kalite Rehberi"},"content":{"rendered":"<p>Bu \u00f6zet, domates konsantresi ve soslar\u0131n\u0131n temel kalite \u00f6l\u00e7\u00fctlerini sistematik olarak anlamas\u0131 gereken m\u00fc\u015fteriler i\u00e7in haz\u0131rlanm\u0131\u015ft\u0131r ve her de\u011ferin anlam\u0131n\u0131 ve \u00fcr\u00fcn se\u00e7imine etkisini detayland\u0131rmaktad\u0131r (\u00f6rne\u011fin, Macun, Sos, Ket\u00e7ap, \u00c7orba, Dondurulmu\u015f G\u0131da vb.).<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\"><font dir=\"auto\" style=\"vertical-align: inherit;\"><font dir=\"auto\" style=\"vertical-align: inherit;\">Birinci Anahtar \u00d6l\u00e7\u00fct: Brix (\u00c7\u00f6z\u00fcn\u00fcr Kat\u0131 Maddeler)<\/font><\/font><\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">1. Brix nedir?<\/h3>\n\n\n\n<figure class=\"wp-block-table\"><table class=\"has-fixed-layout\"><thead><tr><td><strong>Metrik<\/strong><font dir=\"auto\" style=\"vertical-align: inherit;\"><font dir=\"auto\" style=\"vertical-align: inherit;\">\uff1a\u00c7\u00f6zeltinin 100 gram\u0131nda \u00e7\u00f6z\u00fcnm\u00fc\u015f kat\u0131 maddelerin gram cinsinden say\u0131s\u0131n\u0131 temsil eder.<\/font><\/font><\/td><td><strong>Tan\u0131m<\/strong><\/td><td><strong>\u00d6l\u00e7\u00fcm Y\u00f6ntemi<\/strong><\/td><\/tr><\/thead><tbody><tr><td><strong>Brix <\/strong><\/td><td><font dir=\"auto\" style=\"vertical-align: inherit;\"><font dir=\"auto\" style=\"vertical-align: inherit;\">Domates \u00fcr\u00fcnleri, do\u011fal domates \u015fekerleri, asitler ve mineraller ile birlikte eklenmi\u015f \u015feker ve tuz i\u00e7erir.<\/font><\/font><\/td><td>\u00c7\u00f6zeltinin k\u0131r\u0131lma indisine g\u00f6re bir refraktometre kullan\u0131larak \u00f6l\u00e7\u00fcl\u00fcr.<\/td><\/tr><tr><td><strong>Ger\u00e7ek Bile\u015fim<\/strong><\/td><td>Ba\u015fl\u0131ca \u00fcr\u00fcn\u00fcn <strong>yo\u011funluk seviyesini<\/strong> ve <strong>yans\u0131t\u0131r<\/strong>. Daha y\u00fcksek Brix, daha d\u00fc\u015f\u00fck su i\u00e7eri\u011fi ve daha y\u00fcksek yo\u011funluk anlam\u0131na gelir.<\/td><td><\/td><\/tr><tr><td><strong>\u00d6nemi<\/strong><\/td><td>Ba\u015fl\u0131ca \u00fcr\u00fcn\u00fcn <strong>yo\u011funluk seviyesini<\/strong> ve <strong>yans\u0131t\u0131r<\/strong>. Daha y\u00fcksek Brix, daha d\u00fc\u015f\u00fck su i\u00e7eri\u011fi ve daha y\u00fcksek yo\u011funluk anlam\u0131na gelir.<\/td><td><\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<figure class=\"wp-block-image aligncenter size-full\"><img fetchpriority=\"high\" decoding=\"async\" width=\"1024\" height=\"559\" src=\"https:\/\/taichytomato.com\/wp-content\/uploads\/2025\/11\/test-tomato-paste-brix.jpg\" alt=\"test domates sal\u00e7as\u0131 Brix\" class=\"wp-image-3118\" srcset=\"https:\/\/taichytomato.com\/wp-content\/uploads\/2025\/11\/test-tomato-paste-brix.jpg 1024w, https:\/\/taichytomato.com\/wp-content\/uploads\/2025\/11\/test-tomato-paste-brix-300x164.jpg 300w, https:\/\/taichytomato.com\/wp-content\/uploads\/2025\/11\/test-tomato-paste-brix-768x419.jpg 768w, https:\/\/taichytomato.com\/wp-content\/uploads\/2025\/11\/test-tomato-paste-brix-18x10.jpg 18w, https:\/\/taichytomato.com\/wp-content\/uploads\/2025\/11\/test-tomato-paste-brix-600x328.jpg 600w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<h3 class=\"wp-block-heading\"><font dir=\"auto\" style=\"vertical-align: inherit;\"><font dir=\"auto\" style=\"vertical-align: inherit;\">2. Brix Dereceleri, G\u00f6rsel \u00d6zellikler ve Son Kullan\u0131mda Temel Farkl\u0131l\u0131klar<\/font><\/font><\/h3>\n\n\n\n<p><font dir=\"auto\" style=\"vertical-align: inherit;\"><font dir=\"auto\" style=\"vertical-align: inherit;\">Genellikle ham maddeler olarak kullan\u0131lan domates sal\u00e7as\u0131 ve domates konsantresi derecelerini ay\u0131rt ederiz.<\/font><\/font><\/p>\n\n\n\n<figure class=\"wp-block-table\"><table class=\"has-fixed-layout\"><thead><tr><td><strong>Brix Aral\u0131\u011f\u0131<\/strong><\/td><td><strong>Terimoloji<\/strong><\/td><td><strong>G\u00f6r\u00fcn\u00fcm De\u011ferlendirmesi (Viskozite)<\/strong><\/td><td><strong>Birincil Kullan\u0131mlar (M\u00fc\u015fteri \u00dcr\u00fcnleriyle \u0130lgili)<\/strong><\/td><\/tr><\/thead><tbody><tr><td><a href=\"https:\/\/taichytomato.com\/tr\/urun\/28-30-brix-tomato-paste\/\" data-type=\"product\" data-id=\"562\"><strong>28%-30<\/strong>%<\/a><\/td><td><strong><font dir=\"auto\" style=\"vertical-align: inherit;\"><font dir=\"auto\" style=\"vertical-align: inherit;\">Ekstra Derece \u00c7ift Konsantre<\/font><\/font><\/strong><\/td><td><strong>Orta <a href=\"https:\/\/taichytomato.com\/tr\/viscosity-metric-summary-tomato-paste\/\" data-type=\"post\" data-id=\"2922\">Viskozite<\/a>.<\/strong> Yava\u015f ama istikrarl\u0131 \u015fekilde d\u00f6k\u00fcl\u00fcr. Kolayca pompalama ve ta\u015f\u0131maya uygundur.<\/td><td>Son Ketchup, \u00e7o\u011fu \u00c7orba, Bat\u0131rma Sosu, Salsa (daha y\u00fcksek ak\u0131\u015f gerektiren form\u00fcller) i\u00e7in temel. <strong>En \u00e7ok y\u00f6nl\u00fc.<\/strong><\/td><\/tr><tr><td><a href=\"https:\/\/taichytomato.com\/tr\/urun\/30-32-drum-tomato-paste\/\" data-type=\"product\" data-id=\"757\"><strong>30%-32<\/strong>%<\/a><\/td><td><strong><font dir=\"auto\" style=\"vertical-align: inherit;\"><font dir=\"auto\" style=\"vertical-align: inherit;\">\u00dc\u00e7l\u00fc Konsantre<\/font><\/font><\/strong><\/td><td>Biraz daha y\u00fcksek viskozite, iyi ak\u0131\u015f.<\/td><td>Daha y\u00fcksek kalite Ketchup, daha kal\u0131n Salsalar, makarna Soslar\u0131 i\u00e7in temel malzeme.<\/td><\/tr><tr><td><a href=\"https:\/\/taichytomato.com\/tr\/urun\/drum-tomato-paste-36-38\/\" data-type=\"product\" data-id=\"296\"><strong>36%-38<\/strong>%<\/a><\/td><td>Uygulamalar aras\u0131nda pizza soslar\u0131 (y\u00fcksek s\u0131cakl\u0131klarda stabil kalmal\u0131), dondurulmu\u015f g\u0131dalar (s\u0131k\u0131 nem s\u0131n\u0131rlar\u0131) ve y\u00fcksek viskoziteli macun bazlar\u0131 bulunur.<\/td><td><strong>\u00c7ok Y\u00fcksek Viskozite.<\/strong> Macun gibi, d\u00f6kmesi \u00e7ok zor, kep\u00e7e ile al\u0131nmas\u0131 gerekir, d\u00f6k\u00fcld\u00fc\u011f\u00fcnde \u015feklini korur.<\/td><td><font dir=\"auto\" style=\"vertical-align: inherit;\"><font dir=\"auto\" style=\"vertical-align: inherit;\">\u00c7ok y\u00fcksek viskoziteli. \u00c7ok d\u00f6k\u00fclmesi zor olan macine benzer bir k\u0131vama sahiptir; ka\u015f\u0131kla al\u0131nmas\u0131 gerekir ve da\u011f\u0131t\u0131ld\u0131ktan sonra \u015feklini korur.<\/font><\/font><\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<figure class=\"wp-block-image aligncenter size-full is-resized\"><img decoding=\"async\" width=\"1024\" height=\"1024\" src=\"https:\/\/taichytomato.com\/wp-content\/uploads\/2025\/11\/different-brix-comparing-picture.jpg\" alt=\"farkl\u0131 Brix kar\u015f\u0131la\u015ft\u0131rma resmi\" class=\"wp-image-3122\" style=\"width:579px;height:auto\" srcset=\"https:\/\/taichytomato.com\/wp-content\/uploads\/2025\/11\/different-brix-comparing-picture.jpg 1024w, https:\/\/taichytomato.com\/wp-content\/uploads\/2025\/11\/different-brix-comparing-picture-300x300.jpg 300w, https:\/\/taichytomato.com\/wp-content\/uploads\/2025\/11\/different-brix-comparing-picture-150x150.jpg 150w, https:\/\/taichytomato.com\/wp-content\/uploads\/2025\/11\/different-brix-comparing-picture-768x768.jpg 768w, https:\/\/taichytomato.com\/wp-content\/uploads\/2025\/11\/different-brix-comparing-picture-12x12.jpg 12w, https:\/\/taichytomato.com\/wp-content\/uploads\/2025\/11\/different-brix-comparing-picture-600x600.jpg 600w, https:\/\/taichytomato.com\/wp-content\/uploads\/2025\/11\/different-brix-comparing-picture-100x100.jpg 100w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\">II. Viskozite \u00d6l\u00e7\u00fct\u00fc: Bostwick Konsistometresi<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">1. Bostwick Konsistometresi Tan\u0131t\u0131m\u0131<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><font dir=\"auto\" style=\"vertical-align: inherit;\"><font dir=\"auto\" style=\"vertical-align: inherit;\">Bostwick Konsistometresi, yar\u0131 ak\u0131\u015fkan malzemelerin viskozitesini veya k\u0131vam\u0131n\u0131 \u00f6l\u00e7mek i\u00e7in kullan\u0131lan standart bir alettir.<\/font><\/font><font dir=\"auto\" style=\"vertical-align: inherit;\"><\/font><\/li>\n\n\n\n<li><strong>\u00d6l\u00e7\u00fcm Y\u00f6ntemi:<\/strong> \u00dcr\u00fcn\u00fcn bir \u00f6rne\u011finin, dereceli bir olukta $30$ saniye i\u00e7inde ak\u0131\u015ft\u0131\u011f\u0131 mesafe (santimetre cinsinden) \u00f6l\u00e7\u00fcl\u00fcr.<\/li>\n\n\n\n<li><strong>Say\u0131sal Anlam\u0131:<\/strong> <strong>Ak\u0131\u015f mesafesi ne kadar k\u0131sa ise, kararl\u0131l\u0131k (daha y\u00fcksek viskozite) o kadar y\u00fcksek olur.<\/strong><\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-table\"><table class=\"has-fixed-layout\"><thead><tr><td><strong>Metrik<\/strong><\/td><td><strong>Tan\u0131m<\/strong><\/td><td><strong>Fonksiyon<\/strong><\/td><\/tr><\/thead><tbody><tr><td><strong>Bostwick<\/strong><\/td><td>\u00dcr\u00fcn\u00fcn <strong>ak\u0131\u015fkanl\u0131k<\/strong> \u00fczerinde do\u011frudan yans\u0131t\u0131r.<\/td><td>belirli bir zaman diliminde.<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<h3 class=\"wp-block-heading\">Doldurma ve pompalama s\u0131ras\u0131nda \u00fcr\u00fcn y\u00f6netilebilirli\u011fini sa\u011flar ve son perakende \u00fcr\u00fcn i\u00e7in tutarl\u0131 doku ve g\u00f6r\u00fcn\u00fcm garantiler.<\/h3>\n\n\n\n<p>2. Viskozite ve Is\u0131l \u0130\u015flem: S\u0131cak\/So\u011fuk Kesme <strong>Viskozite sadece Brix ile de\u011fil, ayn\u0131 zamanda<\/strong> uygulanan \u0131s\u0131tma i\u015flemi y\u00f6ntemi<\/p>\n\n\n\n<figure class=\"wp-block-table\"><table class=\"has-fixed-layout\"><thead><tr><td><strong>\u0130\u015flem Y\u00f6ntemi<\/strong><\/td><td><strong>kullan\u0131larak da belirlenir:<\/strong><\/td><td><strong>Viskozite<\/strong><\/td><td><strong>Etki<\/strong><\/td><\/tr><\/thead><tbody><tr><td><strong><a href=\"https:\/\/taichytomato.com\/tr\/what-is-hot-break-tomato-paste-key-features-industrial-applications\/\" data-type=\"post\" data-id=\"681\">S\u0131cak Kesim<\/a><\/strong><\/td><td>Uygulanabilir \u00dcr\u00fcnler <strong>90\u00b0 \u00fczerinde h\u0131zl\u0131 \u0131s\u0131tma. Bu i\u015flem<\/strong>.<\/td><td><strong>Y\u00fcksek Viskozite (HMC - Y\u00fcksek Kal\u0131p Say\u0131s\u0131)<\/strong><\/td><td>Pizza Sosu, Dondurulmu\u015f G\u0131da, Y\u00fcksek Viskoziteli Macun vb.<\/td><\/tr><tr><td><strong><a href=\"https:\/\/taichytomato.com\/tr\/what-is-cold-break-tomato-paste-a-guide-to-the-cb-production-process\/\" data-type=\"post\" data-id=\"676\">So\u011fuk Kesim<\/a><\/strong><\/td><td>Daha d\u00fc\u015f\u00fck bir s\u0131cakl\u0131kta (65\u00b0-75\u00b0) \u0131s\u0131tma. Pektinaz enzimleri tam olarak devre d\u0131\u015f\u0131 b\u0131rak\u0131lmaz ve pektini par\u00e7alamaya devam eder.<\/td><td><strong>D\u00fc\u015f\u00fck Viskozite (LMC \u2013 D\u00fc\u015f\u00fck Kal\u0131p Say\u0131s\u0131)<\/strong><\/td><td>Ket\u00e7ap, \u00c7orbalar, \u0130\u00e7ecekler (seyreltme i\u00e7in), Dald\u0131rma Sosu vb.<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<p><a href=\"https:\/\/taichytomato.com\/tr\/hot-break-vs-cold-break-tomato-paste-full-comparison-differences-and-applications\/\" data-type=\"post\" data-id=\"3057\">So\u011fuk k\u0131r\u0131k ve S\u0131cak k\u0131r\u0131k hakk\u0131nda daha fazla bilgi almak i\u00e7in buraya t\u0131klay\u0131n. .<\/a><\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\">III. Net Kat\u0131 Maddeler ve Di\u011fer Kimyasal Metrikler<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">1. NTSS (Net Toplam \u00c7\u00f6z\u00fcn\u00fcr Kat\u0131 Madde)<\/h3>\n\n\n\n<figure class=\"wp-block-table\"><table class=\"has-fixed-layout\"><thead><tr><td><strong>Metrik<\/strong><\/td><td><strong>Tan\u0131m<\/strong><\/td><td><strong>\u00d6nemi ve Rol\u00fc<\/strong><\/td><td><strong>Standart Brix'ten (TSS) NTSS'ye Ge\u00e7i\u015f<\/strong><\/td><\/tr><\/thead><tbody><tr><td><strong>NTSS<\/strong><\/td><td><font dir=\"auto\" style=\"vertical-align: inherit;\"><font dir=\"auto\" style=\"vertical-align: inherit;\">Sadece domateslerden elde edilen kat\u0131 madde i\u00e7eri\u011fini \u00f6l\u00e7er. Non-domates kat\u0131 maddeleri (\u00f6rne\u011fin eklenmi\u015f tuz) toplam \u00e7\u00f6z\u00fcn\u00fcr kat\u0131 maddelerden (TSS) \u00e7\u0131kar\u0131larak hesaplan\u0131r.<\/font><\/font><font dir=\"auto\" style=\"vertical-align: inherit;\"><\/font><\/td><td><strong>NTSS, Brix de\u011ferinden her zaman biraz daha d\u00fc\u015f\u00fckt\u00fcr.<\/strong> \u00d6rne\u011fin, 1,0% eklenmi\u015f tuz i\u00e7eren 30\u00b0Bx'lik bir \u00fcr\u00fcn\u00fcn NTSS'si yakla\u015f\u0131k olarak 30 \u2013 1,1 = 28,9Bx olacakt\u0131r (d\u00f6n\u00fc\u015f\u00fcm fakt\u00f6rlerine g\u00f6re).<\/td><td><strong>NTSS, Brix de\u011ferinden her zaman biraz daha d\u00fc\u015f\u00fckt\u00fcr.<\/strong> \u00d6rne\u011fin, 1,0% eklenmi\u015f tuz i\u00e7eren 30\u00b0Bx'lik bir \u00fcr\u00fcn\u00fcn NTSS'si yakla\u015f\u0131k olarak 30 \u2013 1,1 = 28,9Bx olacakt\u0131r (d\u00f6n\u00fc\u015f\u00fcm fakt\u00f6rlerine g\u00f6re).<\/td><\/tr><tr><td><strong>Rol<\/strong><\/td><td><strong><font dir=\"auto\" style=\"vertical-align: inherit;\"><font dir=\"auto\" style=\"vertical-align: inherit;\"><strong>Net Toplam \u00c7\u00f6z\u00fcn\u00fcr Kat\u0131 Madde<\/strong><\/font><\/font><\/strong><\/td><td><\/td><td><\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<h3 class=\"wp-block-heading\">2. Di\u011fer Ana Kimyasal \u00d6l\u00e7\u00fctler<\/h3>\n\n\n\n<figure class=\"wp-block-table\"><table class=\"has-fixed-layout\"><thead><tr><td><strong>Metrik<\/strong><\/td><td><strong>Tan\u0131m<\/strong><\/td><td><strong>Rol ve \u00d6nemi<\/strong><\/td><td><strong>\u00dcr\u00fcn Se\u00e7imini Etkileyen Fakt\u00f6rler<\/strong><\/td><\/tr><\/thead><tbody><tr><td><strong>Toplam Asitlik<\/strong><\/td><td>Toplam asitlik (genellikle Sitrik Asit y\u00fczdesi olarak ifade edilir).<\/td><td>\u00dcr\u00fcn\u00fcn <strong>tat dengesini<\/strong> ve <strong>mikrobiyal g\u00fcvenli\u011fi<\/strong> \uff08pH\uff09<\/td><td>Y\u00fcksek asitlik (d\u00fc\u015f\u00fck pH) daha uzun raf \u00f6mr\u00fcne sahiptir ve \u201cdaha ek\u015fi\u201d bir tat sa\u011flar; d\u00fc\u015f\u00fck asitlik ise \u201cdaha hafif\u201dtir.\u201d<\/td><\/tr><tr><td><strong><a href=\"https:\/\/taichytomato.com\/tr\/lycopene-mg-100g-summary-tomato-paste-information\/\" data-type=\"post\" data-id=\"2938\">Lycopenemg\/100g<\/a><\/strong><\/td><td>L\u00fckopeen i\u00e7eri\u011fi (mg\/100g)<\/td><td>\u00d6nemli bir g\u00f6sterge olan <strong>beslenme de\u011feri<\/strong>, domates \u00e7e\u015fidi, olgunluk ve konsantrasyonu yans\u0131tarak.<\/td><td>Y\u00fcksek Lycopen i\u00e7eri\u011fi genellikle <strong>daha sa\u011fl\u0131kl\u0131 hammadde<\/strong> ve bir <strong>daha derin k\u0131rm\u0131z\u0131 renk<\/strong>.<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<h3 class=\"wp-block-heading\">3. Renk \u00d6l\u00e7\u00fctleri: L, A\/B<\/h3>\n\n\n\n<figure class=\"wp-block-table\"><table class=\"has-fixed-layout\"><thead><tr><td><strong>Metrik<\/strong><\/td><td><strong>Tan\u0131m<\/strong><\/td><td><strong>Rol ve \u00d6nemi<\/strong><\/td><\/tr><\/thead><tbody><tr><td><strong>L<\/strong><\/td><td><strong>Parlakl\u0131k<\/strong>: 0 (saf siyah) ile 100 (saf beyaz) aras\u0131nda de\u011fi\u015fir.<\/td><td>D\u00fc\u015f\u00fck bir L de\u011feri, <strong>daha koyu<\/strong> domates rengini g\u00f6sterir.<\/td><\/tr><tr><td><strong><a href=\"https:\/\/taichytomato.com\/tr\/l-and-a-b-values-tomato-paste\/\" data-type=\"post\" data-id=\"2928\">A\/B<\/a><\/strong><\/td><td><strong>K\u0131zar\u0131kl\u0131k Oran\u0131<\/strong>: a de\u011feri (k\u0131rm\u0131z\u0131-ye\u015fil ekseni) ile b de\u011feri (sar\u0131-mavi ekseni) oran\u0131.<\/td><td>Daha y\u00fcksek A\/B oran\u0131, \u00fcr\u00fcn\u00fcn <strong>daha k\u0131rm\u0131z\u0131<\/strong> (daha az sar\u0131 veya kahverengi) oldu\u011funu g\u00f6sterir. Bu, domates rengi ve kalitesi i\u00e7in en \u00f6nemli \u00f6l\u00e7\u00fctt\u00fcr.<\/td><\/tr><tr><td><strong>Rol<\/strong><\/td><td>Renk tutarl\u0131l\u0131\u011f\u0131 ve g\u00f6rsel \u00e7ekicili\u011fi sa\u011flar ve y\u00fcksek kaliteli hammaddeleri ay\u0131rt etmek i\u00e7in \u00e7ok \u00f6nemlidir.<\/td><td><\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<p><\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\"> \u00d6zet ve Sonraki Ad\u0131mlar<\/h2>\n\n\n\n<figure class=\"wp-block-table\"><table class=\"has-fixed-layout\"><thead><tr><td><strong>M\u00fc\u015fteri Hedef \u00dcr\u00fcn<\/strong><\/td><td><strong>\u00d6nerilen Brix\/Concentrate T\u00fcr\u00fc<\/strong><\/td><td><strong>\u00d6nerilen Viskozite\/S\u0131cakl\u0131k \u0130\u015flemi<\/strong><\/td><td><strong>Ana Odak \u00d6l\u00e7\u00fctleri<\/strong><\/td><\/tr><\/thead><tbody><tr><td><strong>Ket\u00e7ap<\/strong><\/td><td><a href=\"https:\/\/taichytomato.com\/tr\/urun\/28-30-brix-tomato-paste\/\" data-type=\"product\" data-id=\"562\">28-30<\/a><\/td><td><strong>So\u011fuk Kesim<\/strong> (Kolay pompa ve doldurma)<\/td><td><strong>Bostwick<\/strong> (\u0130yi d\u00f6kme h\u0131z\u0131 sa\u011flanmal\u0131), Toplam Asitlik (Tad\u0131n\u0131 etkiler).<\/td><\/tr><tr><td><strong>Pizza Sosu<\/strong><\/td><td><a href=\"https:\/\/taichytomato.com\/tr\/urun\/drum-tomato-paste-36-38\/\" data-type=\"product\" data-id=\"296\">36-38<\/a><\/td><td><\/td><td><\/td><\/tr><tr><td><strong>Dondurulmu\u015f G\u0131da<\/strong><\/td><td>36-38<\/td><td><\/td><td><\/td><\/tr><tr><td><strong>Genel \u00c7orba\/Dip<\/strong><\/td><td>28-30<\/td><td>So\u011fuk Kesim veya Standart Viskozite<\/td><td>Toplam Asitlik (raf \u00f6mr\u00fcn\u00fc etkiler).<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Depolama Ko\u015fullar\u0131n\u0131n Brix \u00dczerindeki Etkisi, Konserve Domates Sal\u00e7as\u0131<\/h2>\n\n\n\n<p>Normal ko\u015fullarda, d\u0131\u015f mekanda depolama <strong>konserve domates sal\u00e7as\u0131n\u0131n Brix seviyesini d\u00fc\u015f\u00fcrmez<\/strong> paketleme tamamen kapal\u0131 ve sa\u011flam kal\u0131rsa. Brix, \u00e7\u00f6z\u00fcn\u00fcr kat\u0131 maddelerin yo\u011funlu\u011funa g\u00f6re belirlenir ve d\u0131\u015far\u0131dan su girmedi\u011fi s\u00fcrece sepetin seyrelmesi olmaz.<\/p>\n\n\n\n<p>Teoride, uzun s\u00fcre s\u0131cak d\u0131\u015f ortam ko\u015fullar\u0131na maruz kalmak <strong>k\u00fc\u00e7\u00fck miktarda nem buharla\u015fmas\u0131na neden olabilir<\/strong>, bu da <strong>biraz Brix art\u0131\u015f\u0131na yol a\u00e7abilir<\/strong> azalmadan ziyade. Ancak, d\u00fczg\u00fcnce m\u00fch\u00fcrlenmi\u015f aseptik varillerde, bu etkinin genellikle \u00f6nemsiz oldu\u011fu ve s\u0131kl\u0131kla normal analitik toleranslar i\u00e7inde kald\u0131\u011f\u0131 g\u00f6r\u00fcl\u00fcr.<\/p>\n\n\n\n<p>D\u0131\u015f ortamda depolama s\u0131ras\u0131nda Brix stabilitesine en b\u00fcy\u00fck risk <strong>su giri\u015fidir<\/strong> ya\u011fmur, yo\u011fu\u015fma veya hasar g\u00f6rm\u00fc\u015f ambalaj nedeniyle. Varil iyi korunmu\u015f, kapat\u0131lm\u0131\u015f ve kuru ko\u015fullarda sakland\u0131\u011f\u0131 s\u00fcrece, domates sal\u00e7as\u0131n\u0131n Brix seviyesi raf \u00f6mr\u00fc boyunca stabil kalmas\u0131 beklenir.<\/p>\n\n\n\n<p>G\u00f6zlemlenen Brix de\u011fi\u015fimleri, \u00fcr\u00fcn bile\u015fimindeki ger\u00e7ek de\u011fi\u015fikliklerden \u00e7ok, \u00f6rnekleme ko\u015fullar\u0131 ve analiz s\u0131ras\u0131nda s\u0131cakl\u0131k d\u00fczeltmesi ile ilgilidir.<\/p>\n\n\n\n<p>Depolama ko\u015fullar\u0131, Brix'i sadece nem al\u0131\u015fveri\u015fi yoluyla etkiler, zaman veya konumla de\u011fil.<\/p>","protected":false},"excerpt":{"rendered":"<p>This summary is intended for clients who need a systematic understanding of the key quality metrics for tomato concentrates and [&hellip;]<\/p>","protected":false},"author":4,"featured_media":3118,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_seopress_robots_primary_cat":"none","_seopress_titles_title":"Brix and Tomato Concentrate for Product Selection","_seopress_titles_desc":"Brix (28%-38%), NTSS, and Bostwick viscosity. Learn Hot\/Cold Break effects on Ketchup\/Pizza Sauce selection. 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