Blanširanje-konvencionalni i novi postupci

undergraduate thesis

• Title (english): Blanching-conventional and alternative methods
• Author: Doris Dabić
• Mentor: Suzana Rimac Brnčić (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Biochemical Engineering); (Laboratory for Biology and Microbial Genetics); Zagreb
• Defense date and country: 2016-09-20, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Nutrition

Abstract

Blanširanje je preliminarni postupak obrade voća i povrća vrućom vodom ili parom s ciljem inaktivacije enzima, promjene teksture i boje, okusa te istiskivanja intercelularnog zraka, a prethodi procesima konzerviranja kao što su zamrzavanje i sušenje. U zadnje vrijeme, primjenjuju se i novi postupci blanširanja. Mogu se podijeliti na toplinske i netoplinske postupke. U toplinske postupke blanširanja se ubrajaju omsko blanširanje, radiofrekventno i mikrovalno blanširanje. U netoplinske postupke blanširanja ubrajaju se ultrazvučno blanširanje, infracrveno blanširanje i blanširanje visokim tlakovima. U radu su navedeni osnovni mehanizmi djelovanja te prednosti i nedostaci pojedinih postupaka blanširanja.

Abstract (english)

Blanching is a preliminary unit operation prior to freezing, canning, or drying in which fruits or vegetables are heated for the purpose of inactivating enzymes, modifying texture, preserving color, flavor and removing trapped intercellurar air. In recent time, new blanching procedures are applied. They can be divided into thermal and non-thermal processes . Thermal blanching processes include ohmic blanching, radio frequency and microwave blanching . The non-thermal processes blanching include ultrasound blanching, infrared blanching and high pressures blanching. In this work, the main mechanisms of action and the advantages and disadvantages of different blanching methods are presented.

• Keywords: Blanširanje; toplinski postupci; netoplinski postupci
• Keywords (english): blanching; thermal treatments; nonthermal treatments
• Language: croatian
• URN:NBN: urn:nbn:hr:159:757584
• Study programme: Title: Nutrition; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2017-04-24 09:52:29