Utjecaj zagrijavanja i enzimskog tretmana na kvalitetu soka od šljive

undergraduate thesis

• Title (english): Effect of hesting and enzyme treatment on the quality of plum juice
• Author: Vanja Sabljak
• Mentor: Branka Levaj (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Technology of Fruits and Vegetables Preservation and Processing); Zagreb
• Defense date and country: 2010-12-23, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U ovom su radu predstavljeni rezultati kako enzimski tretman pri proizvodnji utječe na iskorištenje i kvalitetu mutnog soka od šljive sorte Bistrica. Pratilo se iskorištenje na soku te njegova kvaliteta obzirom na različite koncentracije enzima (100 ppm i 140 ppm) i vremena tretiranja (1 i 2 sata). Tretiranje se provelo na optimalnoj temperaturi djelovanja enzima pri 48°C. Dobivenim se sokovima ispitivao udio topive suhe tvari, pH, ukupna kiselost, količina pulpe u soku te iskorištenje na soku. Podaci su se uspoređivali s rezultatima dobivenim za sok koji je proizveden bez prethodnog zagrijavanja i tretiranja enzimima. Na osnovu dobivenih rezultata svakog uzorka soka zaključuje se da tretiranje pektolitičkim enzimima povećava udio suhe tvari u soku, neovisno o koncentraciji enzima. Ukupna kiselost soka se tretiranjem također povećava. Količina pulpe raste porastom koncentracije i vremena tretiranja. Usporedbom količine soka dobivenog uz tretiranje i bez tretiranja zaključuje se da porastom koncentracije i vremena raste i iskorištenje. Nakon provedenih svih analiza zaključuje se da se enzimskim tretmanom pri 48°C povećava iskorištenje, pH, ukupna kiselost, udio topive suhe tvari i količina pulpe u soku.

Abstract (english)

This paper presents the results how the enzyme treatment during production affects the yield and quality of the transcendental juice of the plum cultivar named Bistrica. Followed up on juice yield and its quality with regard to various concentrations of enzyme (100 ppm and 140 ppm) and time of treatment (1 and 2 hour). Treatment was carried out at an optimum temperature of enzyme operation at 48°C. With the obtained juices share soluble solids, pH, amount of pulp, juice and total acidity in juice yield with respect to the whole and clean plum were examined. Data was compared with results obtained from the juice that is produced without enzyme treatment. Based on the results of each sample of juice is concluded that treatment pectolytics enzymes increases the proportion of solids in the juice and the concentration and time of treatment do not significantly affect the outcome. The total acidity of the juice treatment also increases and the amount of pulp increases as the concentration and time of treatment increases. By comparing the amount of juice obtained with treatment and without treatment it can be concluded that with increasing concentration and time yield also increases. Enzymatic treatment at 48°C increases the yield, pH, total acidity, the proportion of soluble solids and the amount of pulp in the juice.

• Keywords: sok od šljive; pektolitički enzimi; enzimski tretman; pH; ukupna kiselost; topva suha tvar; količina pulpa; iskorištenje
• Keywords (english): plum juice; pectolytic enzymes; enzyme treatment; pH; total acidity; soluble solids; amount of pulp; yield
• Language: croatian
• URN:NBN: urn:nbn:hr:159:307000
• 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: 2017-05-19 09:30:47