{"id":1395,"date":"2025-03-04T06:53:29","date_gmt":"2025-03-04T06:53:29","guid":{"rendered":"https:\/\/www.gelstrength.com\/?p=1395"},"modified":"2025-03-04T06:56:24","modified_gmt":"2025-03-04T06:56:24","slug":"bloom-strength-gelatin-bloom-strength-measurement","status":"publish","type":"post","link":"https:\/\/www.gelstrength.com\/lv\/bloom-strength-gelatin-bloom-strength-measurement\/","title":{"rendered":"Bloom stipruma \u017eelat\u012bns: kas tas ir un k\u0101 to izm\u0113r\u012bt"},"content":{"rendered":"<p class=\"wp-block-paragraph\">\u017delat\u012bnu pla\u0161i izmanto p\u0101rtik\u0101, farm\u0101cij\u0101 un r\u016bpniec\u012bb\u0101, pateicoties t\u0101 \u017eelejo\u0161aj\u0101m \u012bpa\u0161\u012bb\u0101m. Viens no b\u016btisk\u0101kajiem parametriem, kas nosaka t\u0101 kvalit\u0101ti un pielietojumu, ir <strong>ziedu stipruma \u017eelat\u012bns<\/strong>. Ar \u0161o r\u0101d\u012bt\u0101ju m\u0113ra \u017eelat\u012bna stingr\u012bbu jeb \u017eelejas stipr\u012bbu, kas tie\u0161i ietekm\u0113 t\u0101 funkcionalit\u0101ti da\u017e\u0101d\u0101s nozar\u0113s. Izpratne par <strong>k\u0101da ir \u017eelat\u012bna zied\u0113\u0161anas stipr\u012bba<\/strong> ir un t\u0101 <strong>ziedu stipruma m\u0113r\u012b\u0161ana<\/strong> metodes ir b\u016btiskas kvalit\u0101tes kontrolei un produktu formul\u0113\u0161anai.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Kas ir \u017eelat\u012bna zied\u0113\u0161anas sp\u0113ks?<\/strong><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"text-decoration: underline;\"><em>\u017delat\u012bna uzplaukuma iztur\u012bba ir sp\u0113ks, kas vajadz\u012bgs, lai ar noteiktu zondi noteiktos apst\u0101k\u013cos nospiestu standartiz\u0113ta \u017eelat\u012bna \u017eelejas virsmu par 4 mm. To izsaka <strong>Zied\u0113\u0161anas grami (g Bloom)<\/strong> un parasti ir robe\u017e\u0101s no <strong>50 un 300 g Zied\u0113\u0161ana<\/strong>. Jo augst\u0101ka ir zied\u0113\u0161anas iztur\u012bba, jo ciet\u0101ks un elast\u012bg\u0101ks ir \u017eelat\u012bna g\u0113ls.<\/em><\/span><\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Zied\u0113\u0161anas stiprumu ietekm\u0113jo\u0161ie faktori<\/strong><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">\u017delat\u012bna zied\u0113\u0161anas stiprumu ietekm\u0113 vair\u0101ki faktori:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Izejvielu avots<\/strong>: \u017delat\u012bnu ieg\u016bst no kolag\u0113na dz\u012bvnieku kaulos vai \u0101d\u0101, un t\u0101 uzplaukuma stiprums at\u0161\u0137iras atkar\u012bb\u0101 no avota.<\/li>\n\n\n\n<li><strong>Apstr\u0101des nosac\u012bjumi<\/strong>: Ekstrakcijas un att\u012br\u012b\u0161anas procesi ietekm\u0113 gal\u012bgo ziedu stiprumu.<\/li>\n\n\n\n<li><strong>Koncentr\u0101cija un temperat\u016bra<\/strong>: \u017delet\u0113\u0161anas procesam un m\u0113r\u012b\u0161anas apst\u0101k\u013ciem ir iz\u0161\u0137iro\u0161a noz\u012bme, nosakot zied\u0113\u0161anas stipr\u012bbas v\u0113rt\u012bbas.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Zied\u0113\u0161anas stipruma m\u0113r\u012b\u0161ana<\/strong><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Nosakot <a href=\"https:\/\/www.gelstrength.com\/lv\/bloom-strength-of-gelatin-definition\/\" target=\"_blank\" rel=\"noreferrer noopener\"><strong>zied\u0113\u0161anas sp\u0113ks<\/strong><\/a> ir b\u016btiska, lai nodro\u0161in\u0101tu produktu konsekvenci un atbilst\u012bbu nozares standartiem. Port\u0101ls <strong>ziedu stipruma m\u0113r\u012b\u0161ana<\/strong> tiek iev\u0113rota standartiz\u0113ta proced\u016bra:<\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li><strong>G\u0113la sagatavo\u0161ana<\/strong>:\n<ul class=\"wp-block-list\">\n<li>Sagatavo 6,67% \u017eelat\u012bna \u0161\u0137\u012bdumu (p\u0113c svara) un \u013cauj tam zied\u0113t 6,67%. <strong>16-18 stundas 10\u00b0C temperat\u016br\u0101 (50\u00b0F)<\/strong>.<\/li>\n<\/ul>\n<\/li>\n\n\n\n<li><strong>Test\u0113\u0161ana ar Bloom gelometru<\/strong>:\n<ul class=\"wp-block-list\">\n<li>Specializ\u0113ts instruments, piem. <strong>softgeltest.com <a href=\"https:\/\/www.gelstrength.com\/lv\/\">G\u0113la stipruma testeris<\/a><\/strong>, m\u0113ra sp\u0113ku, kas vajadz\u012bgs, lai nospiestu gela virsmu par 4 mm.<\/li>\n<\/ul>\n<\/li>\n\n\n\n<li><strong>Rezult\u0101tu interpret\u0101cija<\/strong>:\n<ul class=\"wp-block-list\">\n<li>Izm\u0113r\u012btais sp\u0113ks gramos atspogu\u013co \u017eelat\u012bna zied\u0113\u0161anas sp\u0113ku. Liel\u0101kas v\u0113rt\u012bbas nor\u0101da uz stipr\u0101ku \u017eeleju.<\/li>\n<\/ul>\n<\/li>\n<\/ol>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>K\u0101p\u0113c Bloom sp\u0113kam ir noz\u012bme?<\/strong><\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>P\u0101rtikas r\u016bpniec\u012bba<\/strong>: Nosaka gumijas, zef\u012bru un piena produktu tekst\u016bru un gar\u0161as saj\u016btu.<\/li>\n\n\n\n<li><strong>Farmaceitiskie izstr\u0101d\u0101jumi<\/strong>: Ietekm\u0113 \u017eelat\u012bna kapsulu stabilit\u0101ti un \u0161\u0137\u012bdin\u0101\u0161anas \u0101trumu.<\/li>\n\n\n\n<li><strong>Kosm\u0113tika un r\u016bpnieciska izmanto\u0161ana<\/strong>: Ietekm\u0113 kr\u0113mu, pl\u0113vju un adhez\u012bvu sast\u0101vu.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Zied\u0113\u0161anas iztur\u012bba ir b\u016btisks \u017eelat\u012bna kvalit\u0101tes nov\u0113rt\u0113\u0161anas parametrs. Izprotot <strong>k\u0101da ir \u017eelat\u012bna zied\u0113\u0161anas stipr\u012bba<\/strong> ir un izmantojot prec\u012bzu <strong>ziedu stipruma m\u0113r\u012b\u0161ana<\/strong> pa\u0146\u0113mieniem ra\u017eot\u0101ji var nodro\u0161in\u0101t produktu konsekvenci un veiktsp\u0113ju. . <strong>softgeltest.com G\u0113la iztur\u012bbas testeris<\/strong> pied\u0101v\u0101 prec\u012bzu un uzticamu risin\u0101jumu bl\u016bm\u0113\u0161anas stipr\u012bbas m\u0113r\u012b\u0161anai saska\u0146\u0101 ar nozares standartiem.<\/p>\n\n\n\n<p class=\"has-text-align-center has-text-color has-link-color has-medium-font-size wp-elements-9e00785f42236f011438adba0c968d4f wp-block-paragraph\" style=\"color:#0067ff\"><em>\u201c<span style=\"text-decoration: underline;\"><strong>Sazin\u0101ties <a href=\"https:\/\/www.gelstrength.com\/lv\/\" target=\"_blank\" rel=\"noreferrer noopener\">gelstrength.com<\/a> \u0161odien, lai uzzin\u0101tu vair\u0101k par m\u016bsu uzlabotajiem \u017eelejas stipr\u012bbas test\u0113t\u0101jiem un atrastu pareizo risin\u0101jumu sav\u0101m test\u0113\u0161anas vajadz\u012bb\u0101m!<br>Dodiet man zin\u0101t, ja v\u0113laties papildu uzlabojumus!<\/strong><\/span>\u201d<\/em><\/p>","protected":false},"excerpt":{"rendered":"<p>Gelatin is widely used in food, pharmaceuticals, and industrial applications due to its gelling properties. One of the most critical parameters that determine its quality and application is bloom strength gelatin. This metric measures the firmness or gel strength of gelatin, which directly impacts its functionality in different industries. Understanding what gelatin bloom strength is [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center 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