Ne-toplinske tehnike – održive tehnike

undergraduate thesis

• Title (english): Non-thermal processing – sustainable processing
• Author: Franjo Grbeš
• Mentor: Anet Režek Jambrak (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Food Processes Engineering); Zagreb
• Defense date and country: 2017-06-13, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Ovaj rad bavi se istraživanjem ne-toplinskih metoda procesiranja koje se smatraju potencijalno korisnima kao zamjena za konvencionalne toplinske tehnike procesiranja. Radi boljeg razumijevanja, ukratko su objašnjene teorijske osnove najkorištenijih metoda. Cilj rada je istražiti održivost navedenih metoda kroz potrošnju energije tijekom procesiranja, emisiju stakleničkih plinova te samu kvalitetu konačnog proizvoda. Kao pomoć pri tome korištene su dvije analitičke metode koje se danas sve više koriste u industriji općenito: „Analiza životnog ciklusa“ (Life Cycle Assessment, LCA) te „Analiza kvalitete proizvoda“ (Quality Function Deployment, QFD). Na temelju istražene literature došlo se do zaključaka da je za ne-toplinsko procesiranje potrebno više energije (prvenstveno električne), ali se s druge strane vrijeme tretiranja može značajno smanjiti uz očuvanje karakterističnih senzorskih svojstava korištene sirovine.

Abstract (english)

The aim of this article is to research nonthermal processing which are considered as potentially substitute for conventional thermal processing. For better understanding of nonthermal processing, in the first part of this article theoretical basics of the most used nonthermal techniques have been explained. Furthermore, scope of this work is to research sustainability of nonthermal processing through the energy consumption, emission of greenhouse gases and the product quality. Two analitical methods are used to help with sustainability assesment of nonthermal processing which are „Life cycle assessment“ (LCA) and „Quality function deployment“ (QFD). Based on resarched literature it could be concluded that nonthermal processing requires higher energy consumption (mainly electrical), however treatment time could be significantly decreased without losing characteristical sensory properties of used product.

• Keywords: LCA; ne-toplinske tehnike; održivost; QFD
• Keywords (english): LCA; nonthermal processing; QFD; sustainability
• Language: croatian
• URN:NBN: urn:nbn:hr:159:334933
• 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: Open access
• Created on: 2017-06-08 11:41:18