Usporedba metoda određivanja udjela suhe tvari u toplinski obrađenom mlijeku

undergraduate thesis

• Title (english): Comparison of methods for determination of dry matter in the thermally processed milk
• Author: Nikolina Božičević
• Mentor: Rajka Božanić (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Technology of Milk and Milk Products); Zagreb
• Defense date and country: 2012-07-11, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

S obzirom da je udio suhe tvari jedan od važnih čimbenika koji određuje kakvoću prehrambenog proizvoda njegovo određivanje mora biti brzo, točno i precizno. Standardna metoda određivanja suhe tvari sušenjem do konstantne mase bazira se na uklanjanju vode iz uzoraka evaporacijom te vaganjem uzorka prije i nakon sušenja što traje relativno dugo. Za brzo određivanje suhe tvari razvijene su brojne druge metode, od kojih je jedna indirekno određivanje suhe tvari računskim metodama koja je korištena u ovom istraživanju. Ova metoda je u prvom redu namjenjena određivanje suhe tvari u sirovom mlijeku. Cilj istraživanja bio je odrediti udio suhe tvari standardnom metodom sušenja i indirektnim računskim metodama u uzorcima pasteriziranog i steriliziranog mlijeka različitog proizvođača kupljenog u trgovinama. Izračunati parametri pokazali su značajne razlike između dviju korištenih metoda. Stoga se indirektna metoda ne može koristiti kao brža metoda za pasterizirana i sterilizirana mlijeka.

Abstract (english)

The dry matter is one of the important factors that determines the quality of any food product. Determination of the dry matter has to be quick, accorate and precise. The standard labaratory method of determining dry matter by drying to a constante mass is based on elemination water from a small amount of samples by evaporation and weighing samples before and after drying which takes relatively long time.There are many ways to determine the dry matter of food products that are faster. One of them is indirect determination of dry matter by compulation methods used in this study. This method is primarily intended for determination of dry matter in the raw milk. The goal of this study was to determine the proportion of dry matter by the standard method of drying and indirect computational methods in samples of pasteurized and sterilized milk of different manufacturers purchased in stores. The calculated parameters showed significant differences between the two used methods. Therefore, indirect method can not be used as a quick method for pasteurized and sterilized milk.

• Keywords: suha tvar; toplinski obrađeno mlijeko; direktno i indirektno određivanje; gustoća mlijeka
• Keywords (english): dry matter; termally processed milk; direct and indirect determination; density of milk
• Language: croatian
• URN:NBN: urn:nbn:hr:159:172269
• Study programme: Title: Food Technology; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-05-16 09:40:04