Određivanje mehaničke čvrstoće biofilmova sa različitim udjelom pektina

undergraduate thesis

• Title (english): Determination of mechanical strength of biofilms with different pectin share
• Author: Dea Burcar
• Mentor: Tomislav Bosiljkov (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Process Engineering); (Laboratory for Unit Operations); Zagreb
• Defense date and country: 2017-07-07, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Teksturna svojstva uključuju niz fizikalnih varijabli kao što su čvrstoća, kohezivnost, elastičnost, adhezivnost i druge. Tekstura utječe na percepciju okusa, kao i na odluku potrošača o odabiru proizvoda. U ovom radu određivala su se teksturna svojstva biofilmova s različitim udjelom pektina koji se koristite kao premaz ili zaštita na određenim prehrambenim proizvodima. Ovisno o udjelu učvršćivača (CaCl2) i glicerola, pratila se dinamika razvoja biofilma tijekom naprezanja. Osim teksturnih svojstava, pripremljenim biofilmovima izmjerene su L, a, b vrijednosti i snimljene su mikroskopske digitalne slike. Svi biofilmovi pogodni su kao potencijalna sirovina za oblaganje, s time da su uzorci sa većim udjelom pektina pokazali veću otpornost na naprezanje.

Abstract (english)

Textural properties include a number of physical variables such as strength, cohesiveness, elasticity, adhesiveness and others. Texture affects taste perception, as well as a consumers decision on product selection. What was determined in this paper was the mechanical strength of biofilms with different pectin share which are used as coating or protection on the certain food products. Depending on the amount of hardener (CaCl2) and glycerol, the dynamics of the biofilm development during the strain were monitored. Except the mechanical strength, prepared biofilms were subjected to a measurement of L, a , b values and recording of a microscopic digital image. All biofilms are suitable as potential coating materials, considering that the samples with a higher pectin share exhibited greater resistance to strain.

• Keywords: biofilm; pektin; teksturna svojstva
• Keywords (english): biofilm; pectin; mechanical properties
• Language: croatian
• URN:NBN: urn:nbn:hr:159:590423
• 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: 2017-07-10 10:29:26