{"id":21189,"date":"2016-04-07T17:52:07","date_gmt":"2016-04-07T15:52:07","guid":{"rendered":"http:\/\/k-78.de\/dev\/mevlanacay\/?p=21189"},"modified":"2022-01-24T12:58:52","modified_gmt":"2022-01-24T11:58:52","slug":"cayin-uretim-asamalari","status":"publish","type":"post","link":"https:\/\/mevlanacay.de\/en\/cayin-uretim-asamalari\/","title":{"rendered":"\u00c7ay\u0131n \u00dcretim A\u015famalar\u0131"},"content":{"rendered":"<p><strong>Soldurma:<\/strong><\/p>\n<p>Soldurma, ya\u015f \u00e7ay\u0131n ihtiva etti\u011fi %70-80 oran\u0131ndaki suyun %50-55&#8217;e d\u00fc\u015f\u00fcr\u00fclmesi i\u015flemini olu\u015fturur ve fermente \u00e7ay (siyah \u00e7ay) \u00fcretiminin en \u00f6nemli ilk a\u015famas\u0131d\u0131r. Soldurma teknelerinde yap\u0131lmaktad\u0131r. Teknelerdeki \u00e7aylar\u0131n solma s\u00fcresi ya\u015f \u00e7ay\u0131n tazeli\u011fi ve \u0131slakl\u0131k durumuna, hava ve \u00e7al\u0131\u015fma ko\u015fullar\u0131na g\u00f6re de\u011fi\u015fir.<\/p>\n<p>Teknelere verilen hava s\u0131cakl\u0131\u011f\u0131 d\u00fc\u015f\u00fck rak\u0131mlarda 38\u00b0C, y\u00fcksek b\u00f6lgelerde 32\u00b0C&#8217;yi ge\u00e7meyecek \u015fekilde ayarlan\u0131r. Is\u0131n\u0131n y\u00fcksek olmas\u0131 durumunda yapraklarda kuruma ve yanmalar meydana gelir. Kurumu\u015f ve yanm\u0131\u015f \u00e7aylarda k\u0131v\u0131rma ve fermantasyon istenildi\u011fi gibi olmayaca\u011f\u0131ndan elde edilecek \u00e7ay\u0131n kalitesi son derece d\u00fc\u015f\u00fck olur.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>K\u0131v\u0131rma:<\/strong><\/p>\n<p>Solmu\u015f \u00e7ay yapra\u011f\u0131n\u0131n de\u011fi\u015fik \u00e7ay imalat makinelerinde par\u00e7alanmas\u0131, ezilmesi ve b\u00fck\u00fclmesiyle h\u00fccre \u00f6zsuyunun k\u0131vr\u0131lm\u0131\u015f yaprak y\u00fczeyine yay\u0131lmas\u0131 ve oksidasyonun ba\u015flamas\u0131 i\u015flemidir. \u0130ki a\u015famada ger\u00e7ekle\u015fir:<\/p>\n<p>&nbsp;<\/p>\n<p>Birinci K\u0131v\u0131rma: Bu k\u0131v\u0131rma i\u015flemi d\u00fcz (yaprak) k\u0131v\u0131rma makinelerinde yap\u0131l\u0131r. D\u00fcz k\u0131v\u0131rmalar uzun s\u00fcrede yava\u015f yava\u015f dolduruldu\u011fundan en az 300 kg solmu\u015f yaprak alabilmektedir. K\u0131v\u0131rma s\u00fcresi doldurulmaya ba\u015fland\u0131\u011f\u0131ndan itibaren en az 45 dakika olur.<\/p>\n<p>\u0130kinci K\u0131v\u0131rma: Birinci k\u0131v\u0131rmada yeterince par\u00e7alanmam\u0131\u015f kaba yapraklar\u0131n tazyik alt\u0131nda presli k\u0131v\u0131rmalarda veya g\u00f6bekli k\u0131v\u0131rmalarda daha \u00e7ok par\u00e7alanmalar\u0131n\u0131 sa\u011flayarak, yapra\u011f\u0131n h\u00fccre zar\u0131n\u0131n \u00e7atlat\u0131larak i\u00e7erisindeki h\u00fccre \u00f6zsuyunun d\u0131\u015far\u0131 \u00e7\u0131kart\u0131lmas\u0131 ile daha iyi fermantasyon \u015fartlar\u0131n\u0131n haz\u0131rlanmas\u0131n\u0131 temin i\u00e7in yap\u0131l\u0131r.<\/p>\n<p>Presli k\u0131v\u0131rmalarda k\u0131v\u0131rma m\u00fcddeti 40, g\u00f6beklilerde ise 20 dakikad\u0131r. Presli k\u0131v\u0131rmalardaki \u00e7aylara bu m\u00fcddet i\u00e7erisinde en az 3 defa pres tatbik edilir. Presler 200-300 libre (90-135 kg) l\u0131k bir tazyikle yap\u0131l\u0131r. 5-6 dakika presli, 5-6 dakika pressiz olarak \u00e7al\u0131\u015ft\u0131r\u0131l\u0131r. B\u00f6ylece tazyik s\u0131ras\u0131nda fazla s\u00fcrt\u00fcnmeden dolay\u0131 \u0131s\u0131nm\u0131\u015f olan \u00e7ay\u0131n harareti d\u00fc\u015f\u00fcr\u00fclm\u00fc\u015f olur. \u0130kinci k\u0131v\u0131rmadan \u00e7\u0131kar\u0131lan \u00e7aylar fermantasyon \u00fcnitesine sevk edilir.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Fermantasyon:<\/strong><\/p>\n<p>K\u0131vr\u0131lan ya\u015f \u00e7ay yapra\u011f\u0131n\u0131n h\u00fccre \u00f6zsuyunda bulunan kimyasal bile\u015fiklerinin oksidaz enziminin tesiri ile biyolojik de\u011fi\u015fikli\u011fe u\u011frayarak siyah \u00e7ayda istenen renk, burukluk, parlakl\u0131k, koku ve aroman\u0131n olu\u015fmas\u0131 olay\u0131d\u0131r. \u00c7ay imalat\u0131nda ilk kalite kontrol\u00fc fermantasyon safhas\u0131nda yap\u0131l\u0131r. Bu esnada \u00e7ay\u0131n k\u0131vr\u0131lma ve solma durumu hakk\u0131nda bilgi edinilir.<\/p>\n<p>Fermantasyon m\u00fcddeti denilince; \u00e7aylar\u0131n fermantasyon k\u0131sm\u0131nda ge\u00e7irdi\u011fi s\u00fcre akla gelmemelidir. Bu s\u00fcre; k\u0131v\u0131rman\u0131n ba\u015flamas\u0131ndan oksidasyonun tamamlanmas\u0131na kadar ge\u00e7en zamand\u0131r. Fermantasyon esnas\u0131nda nispi rutubet yakla\u015f\u0131k %90-95 civar\u0131nda tutulmal\u0131d\u0131r. S\u0131cakl\u0131k hava \u015fartlar\u0131na ba\u011fl\u0131 olarak 21-3200C aras\u0131ndad\u0131r. \u00c7ay lik\u00f6r\u00fcnde parlakl\u0131k ve canl\u0131l\u0131k d\u00fc\u015f\u00fck s\u0131cakl\u0131kta yap\u0131lan oksidasyonda artar. S\u0131cakl\u0131\u011f\u0131n y\u00fcksekli\u011fi nispetinde canl\u0131l\u0131k azal\u0131r, mat ve donuk bir renk olu\u015fur.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Kurutma:<\/strong><\/p>\n<p>K\u0131vr\u0131lm\u0131\u015f ve fermente olmu\u015f \u00e7ay yapra\u011f\u0131n\u0131n f\u0131r\u0131nlanarak nem oran\u0131n\u0131 %2-4 seviyelerine indirme i\u015flemidir. Kurutman\u0131n amac\u0131: enzim oksidasyonunu durdurarak, kazan\u0131lan \u00f6zelliklerin ve olu\u015fan maddelerin yitirilmesine engel olacak ortam\u0131 olu\u015fturmak, \u00e7ay\u0131 depolanabilir, paketlenebilir ve ta\u015f\u0131nabilir duruma getirmektir.<\/p>\n<p>Kurutmada giri\u015f s\u0131cakl\u0131\u011f\u0131 90-1000C, \u00e7\u0131k\u0131\u015f s\u0131cakl\u0131\u011f\u0131 45-600C aras\u0131nda olur. \u00c7\u0131k\u0131\u015f dereceleri farkl\u0131 davlumbaz sistemlerine g\u00f6re de\u011fi\u015febilir.<\/p>\n<p>F\u0131r\u0131na giren havan\u0131n s\u0131cakl\u0131k derecesi, debisi, palet \u00fczerindeki yaprak kal\u0131nl\u0131\u011f\u0131 ve \u00e7aylar\u0131n f\u0131r\u0131n i\u00e7erisinde kalma m\u00fcddeti, kurutma olay\u0131n\u0131 etkiler.<\/p>\n<p>F\u0131r\u0131nlarda ba\u015fl\u0131ca iki ayar vard\u0131r:<\/p>\n<p>Birincisi kal\u0131nl\u0131k palet ayar\u0131d\u0131r ki;\u00e7aylar\u0131n ince ve kal\u0131n tabakalar halinde serilmesini sa\u011flar.<\/p>\n<p>\u0130kincisi ise devir (kay\u0131\u015f-kasnak veya varyat\u00f6r )ayar\u0131 olup, \u00e7aylar\u0131n f\u0131r\u0131n i\u00e7inde kalma m\u00fcddetini belirler.<\/p>\n<p>F\u0131r\u0131na verilen fermente olmu\u015f \u00e7aylar; Marshall tipi f\u0131r\u0131nlarda 1.nci kay\u0131\u015fta 32 dakikada, 2.nci kay\u0131\u015fta 27 dakikada, 3.nc\u00fc kay\u0131\u015fta 21 dakikada, 4.nc\u00fc kay\u0131\u015fta 17 dakikada, 5.nci kay\u0131\u015fta 12 dakikada f\u0131r\u0131ndan \u00e7\u0131kar.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Tasnif ve Ambalajlama:<\/strong><\/p>\n<p>F\u0131r\u0131ndan \u00e7\u0131kan kuru \u00e7aylar\u0131n \u00f6nceden belirlenen standart elek tellerinden ge\u00e7irilmek suretiyle incelik, kal\u0131nl\u0131k ve kalitelerine g\u00f6re ayr\u0131lma i\u015flemidir.<\/p>\n<p>Gerek f\u0131r\u0131n \u00e7\u0131k\u0131\u015f\u0131nda gerekse tasnifin \u00e7e\u015fitli a\u015famalar\u0131nda kurutulmu\u015f \u00e7aylar lif tutucular\u0131ndan ge\u00e7irilerek lif ve \u00e7ay \u00e7\u00f6plerinden ayr\u0131l\u0131rlar. \u00c7aylar f\u0131r\u0131nlanarak \u00e7\u0131kt\u0131ktan sonra ihtiva ettikleri %2-4 nispetindeki rutubet miktar\u0131 ile ancak iyi tasnif edilebilir. Bekletilen ve iyi muhafaza edilmeyen \u00e7aylar\u0131n rutubet miktarlar\u0131 artt\u0131\u011f\u0131ndan ve elastikiyet kazand\u0131klar\u0131ndan tasnifleri iyi yap\u0131lamaz ve k\u0131sa zamanda k\u00fcflenerek sa\u011fl\u0131\u011fa zararl\u0131 hale gelir.<\/p>","protected":false},"excerpt":{"rendered":"<p>Soldurma: Soldurma, ya\u015f \u00e7ay\u0131n ihtiva etti\u011fi %70-80 oran\u0131ndaki suyun %50-55&#8217;e d\u00fc\u015f\u00fcr\u00fclmesi i\u015flemini olu\u015fturur ve fermente \u00e7ay (siyah \u00e7ay) \u00fcretiminin en \u00f6nemli ilk a\u015famas\u0131d\u0131r. Soldurma teknelerinde yap\u0131lmaktad\u0131r. Teknelerdeki \u00e7aylar\u0131n solma s\u00fcresi ya\u015f \u00e7ay\u0131n tazeli\u011fi ve \u0131slakl\u0131k durumuna, hava ve \u00e7al\u0131\u015fma ko\u015fullar\u0131na g\u00f6re de\u011fi\u015fir. Teknelere verilen hava s\u0131cakl\u0131\u011f\u0131 d\u00fc\u015f\u00fck rak\u0131mlarda 38\u00b0C, y\u00fcksek b\u00f6lgelerde 32\u00b0C&#8217;yi ge\u00e7meyecek \u015fekilde ayarlan\u0131r. [&hellip;]<\/p>","protected":false},"author":340,"featured_media":21323,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_mi_skip_tracking":false,"footnotes":""},"categories":[2],"tags":[],"class_list":["post-21189","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-turkce-blog"],"jetpack_featured_media_url":"https:\/\/mevlanacay.de\/wp-content\/uploads\/2016\/04\/cay-blog-uretim.jpg","_links":{"self":[{"href":"https:\/\/mevlanacay.de\/en\/wp-json\/wp\/v2\/posts\/21189","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mevlanacay.de\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mevlanacay.de\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mevlanacay.de\/en\/wp-json\/wp\/v2\/users\/340"}],"replies":[{"embeddable":true,"href":"https:\/\/mevlanacay.de\/en\/wp-json\/wp\/v2\/comments?post=21189"}],"version-history":[{"count":1,"href":"https:\/\/mevlanacay.de\/en\/wp-json\/wp\/v2\/posts\/21189\/revisions"}],"predecessor-version":[{"id":29653,"href":"https:\/\/mevlanacay.de\/en\/wp-json\/wp\/v2\/posts\/21189\/revisions\/29653"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/mevlanacay.de\/en\/wp-json\/wp\/v2\/media\/21323"}],"wp:attachment":[{"href":"https:\/\/mevlanacay.de\/en\/wp-json\/wp\/v2\/media?parent=21189"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mevlanacay.de\/en\/wp-json\/wp\/v2\/categories?post=21189"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mevlanacay.de\/en\/wp-json\/wp\/v2\/tags?post=21189"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}