[{"@context":"https:\/\/schema.org\/","@type":"Article","@id":"https:\/\/www.danima.cz\/susene-ovoce-mrazem-je-mnohem-kvalitnejsi-nez-susene-za-tepla\/#Article","mainEntityOfPage":"https:\/\/www.danima.cz\/susene-ovoce-mrazem-je-mnohem-kvalitnejsi-nez-susene-za-tepla\/","headline":"Su\u0161en\u00e9 ovoce mrazem je mnohem kvalitn\u011bj\u0161\u00ed, ne\u017e su\u0161en\u00e9 za tepla","name":"Su\u0161en\u00e9 ovoce mrazem je mnohem kvalitn\u011bj\u0161\u00ed, ne\u017e su\u0161en\u00e9 za tepla","description":"Vliv n\u00edzk\u00fdch teplot \u2013 skladov\u00e1n\u00ed ovoce a zeleniny v mraz\u00e1ku v\u0161ichni zn\u00e1me. Na n\u011bkter\u00fdch specializovan\u00fdch webech, kter\u00e9 se zab\u00fdvaj\u00ed zdravou v\u00fd\u017eivou a silov\u00fdmi sporty (kulturistikou),","datePublished":"2020-09-08","dateModified":"2023-05-31","author":{"@type":"Person","@id":"https:\/\/www.danima.cz\/author\/devene\/#Person","name":"devene","url":"https:\/\/www.danima.cz\/author\/devene\/","identifier":1,"image":{"@type":"ImageObject","@id":"https:\/\/secure.gravatar.com\/avatar\/5522eb0fc8481dea5f6519f6a0b15ee2c46358d48429b281fd7c49cbb5a929f9?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/5522eb0fc8481dea5f6519f6a0b15ee2c46358d48429b281fd7c49cbb5a929f9?s=96&d=mm&r=g","height":96,"width":96}},"publisher":{"@type":"Organization","name":"danima.cz","logo":{"@type":"ImageObject","@id":"\/logo.png","url":"\/logo.png","width":600,"height":60}},"image":{"@type":"ImageObject","@id":"https:\/\/www.danima.cz\/wp-content\/uploads\/su%C5%A1en%C3%AD%20jablek.jpg","url":"https:\/\/www.danima.cz\/wp-content\/uploads\/su%C5%A1en%C3%AD%20jablek.jpg","height":0,"width":0},"url":"https:\/\/www.danima.cz\/susene-ovoce-mrazem-je-mnohem-kvalitnejsi-nez-susene-za-tepla\/","about":["Produkty"],"wordCount":415,"articleBody":"    Vliv n\u00edzk\u00fdch teplot \u2013 skladov\u00e1n\u00ed ovoce a zeleniny v mraz\u00e1ku v\u0161ichni zn\u00e1me. Na n\u011bkter\u00fdch specializovan\u00fdch webech, kter\u00e9 se zab\u00fdvaj\u00ed zdravou v\u00fd\u017eivou a silov\u00fdmi sporty (kulturistikou), se do\u010dtete, \u017ee takto uchovan\u00e9 suroviny ztr\u00e1c\u00ed minimum sv\u00fdch vlastnost\u00ed a cenn\u00fdch v\u00fd\u017eivn\u00fdch l\u00e1tek. N\u00edzk\u00e9 teploty nemaj\u00ed zkr\u00e1tka tak degrada\u010dn\u00ed vliv, jako ty vysok\u00e9 \u2013 kdybyste skladovali zeleninu kup\u0159\u00edkladu dlouhodob\u011b v peci, kde teplota p\u0159es\u00e1hne 50 stup\u0148\u016f Celsia, m\u016f\u017eete ji ji\u017e po p\u00e1r hodin\u00e1ch vyhodit.  N\u00edzk\u00e9 teploty a n\u00edzk\u00fd tlak vzduchu dok\u00e1\u017eou divy \u2013 p\u0159i t\u011bchto fyzik\u00e1ln\u00edch jevech se d\u00e1 velmi dob\u0159e zbavit vody cokoli, na \u010dem n\u00e1m z\u00e1le\u017e\u00ed. V praxi se to vyu\u017e\u00edv\u00e1 k procesu lyofilizace, tedy su\u0161en\u00ed potravin mrazem. M\u00e1 to velkou v\u00fdhodu ve srovn\u00e1n\u00ed s klasick\u00fdm su\u0161en\u00edm za tepla, tehdy kapalina p\u0159ech\u00e1z\u00ed do plynn\u00e9ho skupenstv\u00ed a vlivem vysok\u00fdch teplot se po\u0161kozuje vnit\u0159n\u00ed struktura p\u016fvodn\u00ed suroviny.  Su\u0161en\u00ed mrazem a za n\u00edzk\u00e9ho tlaku v\u0161ak nen\u00ed novodob\u00fd objev, ji\u017e sta\u0159\u00ed Azt\u00e9kov\u00e9 a Inkov\u00e9 si v\u0161imli, \u017ee rostliny, kter\u00e9 \u017eij\u00ed ve vysok\u00fdch nadmo\u0159sk\u00fdch v\u00fd\u0161k\u00e1ch Kordiller a And, byly n\u011bkdy pod vlivem mrazu a n\u00edzk\u00e9ho tlaku vzduchu vysu\u0161ov\u00e1ny, ale z\u00e1rove\u0148 nepodl\u00e9haly zk\u00e1ze a bylo je mo\u017eno dlouhodob\u011b skladovat a tak\u00e9 vyu\u017e\u00edt ke konzumaci. Lyofilizace dnes  Dnes pochopiteln\u011b d\u00edky technick\u00e9mu pokroku existuj\u00ed lyofiliz\u00e1tory, kter\u00e9 nach\u00e1z\u00ed vyu\u017eit\u00ed v l\u00e9ka\u0159stv\u00ed, ale i v potravin\u00e1\u0159sk\u00e9m pr\u016fmyslu. Su\u0161en\u00e9 ovoce mrazem Nakl\u00ed\u010deno je mnohem kvalitn\u011bj\u0161\u00ed, obsahuje tak\u0159ka v\u0161echny \u017eiviny v nezm\u011bn\u011bn\u00e9m stavu a d\u00edky tomu m\u016f\u017eeme m\u00edt na stole plody, kter\u00e9 se vyrovnaj\u00ed t\u011bm \u010derstv\u00fdm. Velkou v\u00fdhodou je, \u017ee se takto d\u00e1 usu\u0161it cokoli, v\u010detn\u011b plod\u016f velmi n\u00e1chyln\u00fdch na degradaci, jako jsou brusinky, maliny, jahody, ostru\u017einy, ale i exotick\u00e9 ovoce (mango, pap\u00e1ja, ananas atd.) M\u011bjte tak\u00e9 na pam\u011bti, \u017ee nap\u0159. 100 gram\u016f takto usu\u0161en\u00e9ho ovoce p\u0159edstavuje p\u016fvodn\u00ed surovinu o hmotnosti a\u017e n\u011bkolika kilogram\u016f, lyofilizovan\u00e9 plody se tedy konzumuj\u00ed v mal\u00e9m mno\u017estv\u00ed, nejl\u00e9pe namo\u010den\u00e9 do vody, \u010d\u00edm\u017e op\u011bt z\u00edskaj\u00ed na sv\u00e9m p\u016fvodn\u00edm objemu.                                                                                                                                                                                                                                                                                                                                                                                          4.1\/5 - (9 votes)        "},{"@context":"https:\/\/schema.org\/","@type":"BreadcrumbList","itemListElement":[{"@type":"ListItem","position":1,"name":"Su\u0161en\u00e9 ovoce mrazem je mnohem kvalitn\u011bj\u0161\u00ed, ne\u017e su\u0161en\u00e9 za tepla","item":"https:\/\/www.danima.cz\/susene-ovoce-mrazem-je-mnohem-kvalitnejsi-nez-susene-za-tepla\/#breadcrumbitem"}]}]