[{"@context":"https:\/\/schema.org\/","@type":"Article","@id":"https:\/\/www.stesol.cz\/susene-ovoce-mrazem-temer-neztraci-zadne-ziviny\/#Article","mainEntityOfPage":"https:\/\/www.stesol.cz\/susene-ovoce-mrazem-temer-neztraci-zadne-ziviny\/","headline":"Su\u0161en\u00e9 ovoce mrazem t\u00e9m\u011b\u0159 neztr\u00e1c\u00ed \u017e\u00e1dn\u00e9 \u017eiviny","name":"Su\u0161en\u00e9 ovoce mrazem t\u00e9m\u011b\u0159 neztr\u00e1c\u00ed \u017e\u00e1dn\u00e9 \u017eiviny","description":"Jak su\u0161it ovoce, aby neztratilo v\u00fdznamn\u00e9 \u017eiviny Su\u0161en\u00ed za vysok\u00fdch teplot \u2013 tento zp\u016fsob je nejm\u00e9n\u011b vhodn\u00fd, ale efektivn\u00ed. Tepl\u00fd vzduch spolehliv\u011b zlikviduje v\u011bt\u0161inu patogen\u016f a z\u00e1rove\u0148 cukr obsa\u017een\u00fd v … ","datePublished":"2020-12-20","dateModified":"2023-04-29","author":{"@type":"Person","@id":"https:\/\/www.stesol.cz\/author\/#Person","name":"","url":"https:\/\/www.stesol.cz\/author\/","identifier":1,"image":{"@type":"ImageObject","@id":"https:\/\/secure.gravatar.com\/avatar\/1aa4d33840e2afc29128e2a456d425ca0d17b173c888af2db652b1d34fe6f93d?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/1aa4d33840e2afc29128e2a456d425ca0d17b173c888af2db652b1d34fe6f93d?s=96&d=mm&r=g","height":96,"width":96}},"publisher":{"@type":"Organization","name":"stesol.cz","logo":{"@type":"ImageObject","@id":"\/logo.png","url":"\/logo.png","width":600,"height":60}},"image":{"@type":"ImageObject","@id":"https:\/\/www.stesol.cz\/wp-content\/uploads\/su%C5%A1en%C3%A1%20jablka.jpg","url":"https:\/\/www.stesol.cz\/wp-content\/uploads\/su%C5%A1en%C3%A1%20jablka.jpg","height":0,"width":0},"url":"https:\/\/www.stesol.cz\/susene-ovoce-mrazem-temer-neztraci-zadne-ziviny\/","about":["N\u00e1kupy"],"wordCount":404,"articleBody":"     Jak su\u0161it ovoce, aby neztratilo v\u00fdznamn\u00e9 \u017eivinySu\u0161en\u00ed za vysok\u00fdch teplot \u2013 tento zp\u016fsob je nejm\u00e9n\u011b vhodn\u00fd, ale efektivn\u00ed. Tepl\u00fd vzduch spolehliv\u011b zlikviduje v\u011bt\u0161inu patogen\u016f a z\u00e1rove\u0148 cukr obsa\u017een\u00fd v ovoci funguje jako p\u0159irozen\u00fd konzervant, tak\u017ee jde o spolehlivou metodu zachov\u00e1n\u00ed plod\u016f z hlediska mikrobi\u00e1ln\u00edho. Ov\u0161em hledisko nutri\u010dn\u00ed jde stranou. Jakmile teplota vzduchu p\u0159ekro\u010d\u00ed 42 stup\u0148\u016f Celsia, zni\u010d\u00ed se t\u00edm v\u0161echny d\u016fle\u017eit\u00e9 enzymy a znehodnot\u00ed se i \u010d\u00e1st vitam\u00edn\u016f. Nutri\u010dn\u00ed hodnota pak nedosahuje takov\u00fdch hodnot, jako u ovoce \u010derstv\u00e9ho.Su\u0161en\u00ed p\u0159i pokojov\u00e9 teplot\u011b \u2013 d\u0159\u00edve lid\u00e9 nebyli hloup\u00ed, i kdy\u017e neznali \u017e\u00e1dn\u00e9 v\u011bdeck\u00e9 metody a nem\u011b\u0159ili mno\u017estv\u00ed kyseliny askorbov\u00e9 nebo pantotenov\u00e9, pou\u017e\u00edvali intuici \u2013 vlastn\u00ed selsk\u00fd rozum. Ten jim napov\u00eddal, \u017ee je rozumn\u011bj\u0161\u00ed su\u0161it ovoce jen na vzduchu p\u0159i b\u011b\u017en\u00e9 teplot\u011b prost\u0159ed\u00ed. Mo\u017en\u00e1, \u017ee i va\u0161e babi\u010dky takto doma su\u0161ily k\u0159\u00ed\u017ealy z jablek a hru\u0161ek, su\u0161ily \u0161vestky a meru\u0148ky. Pokud m\u00e1te na zahrad\u011b vlastn\u00ed ovoce, je to jeden ze zp\u016fsob\u016f, jak jej uchovat na zimu a u\u0161et\u0159it za n\u00e1kup ovoce ze supermarket\u016f, kter\u00e9 je mnohdy p\u011bstov\u00e1no na v\u00fdnosy a nedosahuje takov\u00e9 kvality, jako to z vlastn\u00ed zahr\u00e1dky, nebo certifikovan\u00e9 jako BIO.Su\u0161en\u00e9 ovoce mrazem \u2013 a pak tu m\u00e1me posledn\u00ed zp\u016fsob su\u0161en\u00ed, velmi efektivn\u00ed a z\u00e1rove\u0148 \u0161etrn\u00fd. Odborn\u011b se naz\u00fdv\u00e1 lyofilizace, je to postup zbavov\u00e1n\u00ed vody sublimac\u00ed, podm\u00ednkou je velmi n\u00edzk\u00e1 teplota a n\u00edzk\u00fd tlak vzduchu. Tato v\u011bdeck\u00e1 metoda je zn\u00e1ma ji\u017e od po\u010d\u00e1tku dvac\u00e1t\u00e9ho stolet\u00ed a \u00fasp\u011b\u0161n\u011b se vyu\u017e\u00edv\u00e1 ji\u017e des\u00edtky let i ve farmaceutick\u00e9 oblasti a p\u0159i v\u00fdrob\u011b kosmetiky.Technologie lyofilizace se mus\u00ed prov\u00e1d\u011bt ve speci\u00e1ln\u00edm za\u0159\u00edzen\u00ed (lyofiliz\u00e1toru), jeho\u017e sou\u010d\u00e1st\u00ed je tzv. kondenzor, produktov\u00fd box a vakuov\u00e1 pumpa (v\u00fdv\u011bva), v p\u0159\u00edrod\u011b se s t\u00edmto postupem b\u011b\u017en\u011b nesetk\u00e1te, ale p\u0159ece jen existuje v\u00fdjimka. Tou jsou peru\u00e1nsk\u00e9 Andy, kde mraziv\u00e9 po\u010das\u00ed (hlavn\u011b v noci) a n\u00edzk\u00fd tlak vzduchu postupn\u011b vysou\u0161\u00ed n\u011bkter\u00e9 rostliny. V d\u00e1vn\u00fdch dob\u00e1ch toho vyu\u017e\u00edvali Inkov\u00e9, kte\u0159\u00ed mohli dlouhodob\u011b skladovat n\u011bkter\u00e9 zem\u011bd\u011blsk\u00e9 plodiny.                                                                                                                                                                                                                                                                                                                                                                                           3.8\/5 - (10 votes)        "},{"@context":"https:\/\/schema.org\/","@type":"BreadcrumbList","itemListElement":[{"@type":"ListItem","position":1,"name":"Su\u0161en\u00e9 ovoce mrazem t\u00e9m\u011b\u0159 neztr\u00e1c\u00ed \u017e\u00e1dn\u00e9 \u017eiviny","item":"https:\/\/www.stesol.cz\/susene-ovoce-mrazem-temer-neztraci-zadne-ziviny\/#breadcrumbitem"}]}]