{"id":18709,"date":"2024-02-10T04:51:52","date_gmt":"2024-02-10T04:51:52","guid":{"rendered":"https:\/\/www.lifescienceart.com\/?p=18709"},"modified":"2024-02-10T04:51:52","modified_gmt":"2024-02-10T04:51:52","slug":"sunken-sandwiches-revolutionized-food-preservation","status":"publish","type":"post","link":"https:\/\/www.lifescienceart.com\/cs\/science\/food-science\/sunken-sandwiches-revolutionized-food-preservation\/","title":{"rendered":"\u041f\u043e\u0442\u043epen\u00e9 sendvi\u010de: N\u00e1hodn\u00fd objev, kter\u00fd zm\u011bnil konzervaci potravin"},"content":{"rendered":"

\u041f\u043e\u0442\u043epen\u00e9 sendvi\u010de, kter\u00e9 zp\u016fsobily revoluci v oblasti konzervace potravin<\/h2>\n\n

Nehoda Alvinu: \u0160\u0165astn\u00fd objev<\/h3>\n\n
    \n
  1. \u0159\u00edjna 1968 se v\u00fdzkumn\u00e1 ponorka Alvin potopila do hlubin Atlantsk\u00e9ho oce\u00e1nu s t\u0159\u00ed\u010dlennou pos\u00e1dkou a jejich ob\u011bdem na palub\u011b. A\u010dkoli byl \u00fakolem Alvinu pozorovat velryby, katastrofa nastala ve chv\u00edli, kdy praskly dva podp\u016frn\u00e9 kabely a zp\u016fsobily potopen\u00ed ponorky do hloubky 4 900 stop pod hladinou.<\/li>\n<\/ol>\n\n

    Pos\u00e1dka vyv\u00e1zla bez zran\u011bn\u00ed, av\u0161ak Alvin z\u016fstal pono\u0159en po mnoho m\u011bs\u00edc\u016f kv\u016fli rozbou\u0159en\u00e9mu mo\u0159i. Kdy\u017e byl nakonec vyzdvi\u017een, v\u011bdci u\u010dinili p\u0159ekvapiv\u00fd objev: ob\u011bd pos\u00e1dky, kter\u00fd zahrnoval sendvi\u010de s pa\u0161tikou, jablky a v\u00fdvarem, byl pozoruhodn\u011b dob\u0159e zachoval\u00fd.<\/p>\n\n

    Tajemstv\u00ed hlubin: Konzervace vysok\u00fdm tlakem<\/h3>\n\n

    V\u011bdci si uv\u011bdomili, \u017ee extr\u00e9mn\u00ed tlak vody v hloubce, kde Alvin odpo\u010d\u00edval, p\u016fsobil jako konzerva\u010dn\u00ed prost\u0159edek. V hloubce 5 000 stop voda vyv\u00edj\u00ed tlakovou s\u00edlu p\u0159esahuj\u00edc\u00ed 2 200 liber na \u010dtvere\u010dn\u00ed palec, co\u017e je v\u00edce ne\u017e dost na to, aby praskla u\u0161n\u00ed bub\u00ednky. Tento vysok\u00fd tlak zabra\u0148uje r\u016fstu mikrob\u016f, kter\u00e9 jsou zodpov\u011bdn\u00e9 za kazen\u00ed potravin.<\/p>\n\n

    Zpracov\u00e1n\u00ed vysok\u00fdm tlakem: Nov\u00e1 metoda konzervace potravin<\/h3>\n\n

    N\u00e1hodn\u00fd objev konzervovan\u00fdch sendvi\u010d\u016f vedl k v\u00fdvoji zpracov\u00e1n\u00ed vysok\u00fdm tlakem (HPP) jako nov\u00e9 metody konzervace potravin. HPP zahrnuje vystaven\u00ed potravin extr\u00e9mn\u011b vysok\u00e9mu tlaku, kter\u00fd se obvykle pohybuje v rozmez\u00ed od 100 do 10 000n\u00e1sobku atmosf\u00e9rick\u00e9ho tlaku.<\/p>\n\n

    HPP je \u00fa\u010dinn\u00e9 p\u0159i konzervaci \u0161irok\u00e9 \u0161k\u00e1ly potravin, jako jsou \u00fast\u0159ice, hum\u0159i, guacamole a ovocn\u00e9 \u0161\u0165\u00e1vy. Dok\u00e1\u017ee prodlou\u017eit trvanlivost potravin o n\u011bkolik t\u00fddn\u016f nebo dokonce m\u011bs\u00edc\u016f, p\u0159i\u010dem\u017e si zachov\u00e1v\u00e1 jejich nutri\u010dn\u00ed hodnotu a chu\u0165.<\/p>\n\n

    Jak funguje HPP<\/h3>\n\n

    HPP funguje tak, \u017ee inaktivuje mikroorganismy a enzymy, kter\u00e9 zp\u016fsobuj\u00ed kazen\u00ed potravin. Vysok\u00fd tlak naru\u0161uje bun\u011b\u010dn\u00e9 st\u011bny mikroorganism\u016f a br\u00e1n\u00ed jim v mno\u017een\u00ed a \u0161\u00ed\u0159en\u00ed. Rovn\u011b\u017e denaturuje enzymy, co\u017e jsou proteiny, kter\u00e9 katalyzuj\u00ed chemick\u00e9 reakce vedouc\u00ed ke kazen\u00ed potravin.<\/p>\n\n

    V\u00fdhody HPP<\/h3>\n\n

    HPP nab\u00edz\u00ed oproti tradi\u010dn\u00edm metod\u00e1m konzervace potravin, jako je zmrazov\u00e1n\u00ed a chlazen\u00ed, \u0159adu v\u00fdhod:<\/p>\n\n

      \n
    • Prodlu\u017euje trvanlivost:<\/strong> HPP m\u016f\u017ee prodlou\u017eit trvanlivost potravin o n\u011bkolik t\u00fddn\u016f nebo dokonce m\u011bs\u00edc\u016f, co\u017e sni\u017euje pl\u00fdtv\u00e1n\u00ed potravinami a jejich kazen\u00ed.<\/li>\n
    • Zachov\u00e1v\u00e1 nutri\u010dn\u00ed hodnotu:<\/strong> HPP zachov\u00e1v\u00e1 nutri\u010dn\u00ed hodnotu potravin l\u00e9pe ne\u017e jin\u00e9 metody, proto\u017ee nezahrnuje pou\u017eit\u00ed tepla ani chemik\u00e1li\u00ed.<\/li>\n
    • Zachov\u00e1v\u00e1 chu\u0165:<\/strong> Potraviny o\u0161et\u0159en\u00e9 HPP si zachov\u00e1vaj\u00ed svou p\u016fvodn\u00ed chu\u0165 a texturu, co\u017e je \u010din\u00ed atraktivn\u00ed volbou pro spot\u0159ebitele.<\/li>\n
    • Bezpe\u010dn\u00e9 a \u00fa\u010dinn\u00e9:<\/strong> HPP je bezpe\u010dn\u00e1 a \u00fa\u010dinn\u00e1 metoda konzervace potravin, kter\u00e1 byla schv\u00e1lena regula\u010dn\u00edmi org\u00e1ny po cel\u00e9m sv\u011bt\u011b.<\/li>\n<\/ul>\n\n

      Pou\u017eit\u00ed HPP<\/h3>\n\n

      HPP se pou\u017e\u00edv\u00e1 v r\u016fzn\u00fdch odv\u011btv\u00edch potravin\u00e1\u0159sk\u00e9ho pr\u016fmyslu, v\u010detn\u011b:<\/p>\n\n

        \n
      • Mo\u0159sk\u00e9 plody:<\/strong> HPP se pou\u017e\u00edv\u00e1 ke konzervaci \u00fast\u0159ic, humr\u016f a dal\u0161\u00edch mo\u0159sk\u00fdch plod\u016f, co\u017e prodlu\u017euje jejich trvanlivost a zlep\u0161uje jejich bezpe\u010dnost.<\/li>\n
      • Produkty:<\/strong> HPP lze pou\u017e\u00edt ke konzervaci ovoce a zeleniny a zachovat jejich \u010derstvost a nutri\u010dn\u00ed hodnotu.<\/li>\n
      • \u0160\u0165\u00e1vy:<\/strong> HPP se pou\u017e\u00edv\u00e1 ke konzervaci ovocn\u00fdch \u0161\u0165\u00e1v, p\u0159i\u010dem\u017e ni\u010d\u00ed \u0161kodliv\u00e9 bakterie a prodlu\u017euje jejich trvanlivost bez nutnosti konzerva\u010dn\u00edch l\u00e1tek.<\/li>\n
      • Ml\u00e9\u010dn\u00e9 v\u00fdrobky:<\/strong> HPP lze pou\u017e\u00edt ke konzervaci ml\u00e9\u010dn\u00fdch v\u00fdrobk\u016f, jako je ml\u00e9ko a s\u00fdr, co\u017e prodlu\u017euje jejich trvanlivost a zlep\u0161uje jejich bezpe\u010dnost.<\/li>\n<\/ul>\n\n

        Z\u00e1v\u011br<\/h3>\n\n

        N\u00e1hodn\u00e9 potopen\u00ed ponorky Alvin a n\u00e1sledn\u00fd objev dob\u0159e zachovan\u00fdch sendvi\u010d\u016f zp\u016fsobil revoluci v oblasti konzervace potravin. HPP, inspirovan\u00e9 touto \u0161\u0165astnou ud\u00e1lost\u00ed, se uk\u00e1zalo jako slibn\u00e1 a \u00fa\u010dinn\u00e1 metoda konzervace potravin, kter\u00e1 oproti tradi\u010dn\u00edm metod\u00e1m nab\u00edz\u00ed \u0159adu v\u00fdhod. S pokra\u010duj\u00edc\u00edm v\u00fdzkumem HPP pravd\u011bpodobn\u011b najde je\u0161t\u011b \u0161ir\u0161\u00ed uplatn\u011bn\u00ed v potravin\u00e1\u0159sk\u00e9m pr\u016fmyslu a pom\u016f\u017ee sn\u00ed\u017eit pl\u00fdtv\u00e1n\u00ed potravinami, zlep\u0161it bezpe\u010dnost potravin a zachovat nutri\u010dn\u00ed hodnotu a chu\u0165 na\u0161ich potravin.<\/p>","protected":false},"excerpt":{"rendered":"

        \u041f\u043e\u0442\u043epen\u00e9 sendvi\u010de, kter\u00e9 zp\u016fsobily revoluci v oblasti konzervace potravin Nehoda Alvinu: \u0160\u0165astn\u00fd objev \u0159\u00edjna 1968 se v\u00fdzkumn\u00e1 ponorka Alvin potopila do hlubin Atlantsk\u00e9ho oce\u00e1nu s t\u0159\u00ed\u010dlennou pos\u00e1dkou a jejich ob\u011bdem…<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[628],"tags":[24407,598,7298,16484,24406],"class_list":["post-18709","post","type-post","status-publish","format-standard","hentry","category-food-science","tag-alvin-submersible","tag-deep-sea-discovery","tag-food-preservation","tag-scientific-innovation","tag-high-pressure-processing"],"_links":{"self":[{"href":"https:\/\/www.lifescienceart.com\/cs\/wp-json\/wp\/v2\/posts\/18709","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.lifescienceart.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.lifescienceart.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.lifescienceart.com\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.lifescienceart.com\/cs\/wp-json\/wp\/v2\/comments?post=18709"}],"version-history":[{"count":1,"href":"https:\/\/www.lifescienceart.com\/cs\/wp-json\/wp\/v2\/posts\/18709\/revisions"}],"predecessor-version":[{"id":18710,"href":"https:\/\/www.lifescienceart.com\/cs\/wp-json\/wp\/v2\/posts\/18709\/revisions\/18710"}],"wp:attachment":[{"href":"https:\/\/www.lifescienceart.com\/cs\/wp-json\/wp\/v2\/media?parent=18709"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.lifescienceart.com\/cs\/wp-json\/wp\/v2\/categories?post=18709"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.lifescienceart.com\/cs\/wp-json\/wp\/v2\/tags?post=18709"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}