Utjecaj procesiranja hrane na sadržaj ostataka pesticida

undergraduate thesis

• Title (english): The influence of food processing on the content of pesticide residues
• Author: Ada Puntarić
• Mentor: Ivana Kmetič (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Chemistry and Biochemistry); (Laboratory for Toxicology); Zagreb
• Defense date and country: 2017-07-07, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Nutrition

Abstract

Suvremena proizvodnja prehrambenih proizvoda je gotovo u potpunosti ovisna o upotrebi pesticida. Porast kontaminacije prehrambenih proizvoda ostacima pesticida je doveo do povećane potrebe za otkrivanjem načina za njihovo uklanjanje. Brojne tehnike procesiranja hrane, bilo u industriji ili u kućanstvima, mogu dovesti do smanjenja sadržaja ostataka pesticida. Njihovo uklanjanje iz namirnice ovisi o kemijskim karakteristikama pesticida, vrsti prehrambenog proizvoda u kojem se nalaze te o načinu procesiranja hrane. Razni pripremni (pranje vodom, kemijskim otopinama, guljenje) te termički postupci obrade (pasterizacija, blanširanje, kuhanje, prženje, pečenje) koji se koriste u procesima pripreme hrane mogu dovesti do značajnog smanjenja sadržaja ostataka pesticida. Osim toga, manufakturna proizvodnja hrane ima također ulogu u smanjenju njihovog sadržaja u prehrambenim proizvodima. U ovom radu dat je prikaz najčešćih tehnika procesiranja hrane i njihov utjecaj na smanjenje sadržaja ostataka u krajnjim proizvodima.

Abstract (english)

Modern food production almost entirely dependens on the use of pesticides. Increased contamination of food products with pesticide residues has led to an increased need to detect ways to remove them. Numerous food processing techniques, either in industry or in households, can lead to a reduction in the content of pesticide residues. Their removal from foodstuffs depends on the chemical characteristics of pesticides, the type of food matrix and the way food is processed. Various preparations (washing with water, chemical solutions, peeling) and thermal processing (pasteurization, blanching, cooking, roasting, baking) used in food preparation processes can lead to a significant reduction in pesticide residues. In addition, manufacturing processes of food production also play a role in reducing their content in food products. This paper gives an overview of the most common food processing techniques and their impact on the reduction of residuals content in end products.

• Keywords: hrana; ostaci pesticida; procesiranje; toksičnost
• Keywords (english): food; pesticide residues; processing; toxicity
• Language: croatian
• URN:NBN: urn:nbn:hr:159:768034
• 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: 2017-07-07 11:40:33