Tehnološka shema proizvodnje i kontrola kvalitete Fant proizvoda

master's thesis

• Title (english): Technological production scheme and quality control of Fant products
• Author: Karla Matiša
• Mentor: Nada Vahčić (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Quality Control); (Laboratory for Food Quality Control); Zagreb
• Defense date and country: 2008-12-23, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Fant umaci i dodaci jelima su praškasti proizvodi dobiveni miješanjem različitih vrsta dehidratiranih i samljevenih začina i povrća koji se doziraju i pakiraju u odgovarajuću ambalažu. U radu je prikazan i opisan tehnološki proces dobivanja fant proizvoda. Radi osiguranja kakvoće i zdravstvene ispravnosti u industriji se prate parametri kvalitete kao što je udjel vode, natrijeva klorida i mononatrijeva glutaminata. U ovom radu provedeno je ispitivanje navedenih parametara na devedeset uzoraka od kojih je bilo šest različitih vrsta Fant proizvoda: (Fant za kosani odrezak, Fant za gulaš i paprikaš, Fant za čevapčiće, pljeskavice i hamburgere, Fant za grah i variva, Fant za pohanje, Fant za punjenu papriku i sarmu). Analize su provedene pet puta mjesečno u periodu od tri mjeseca za svaku vrstu Fant proizvoda. Dobiveni rezultati uspoređeni su s parametrima propisanim internom specifikacijom za svaki određivani gotovi proizvod. Nakon usporedbe potvrđeno je da svi Fant proizvodi udovoljavaju njihovim zahtjevima.

Abstract (english)

Fant sauces and food additions are powdered products made by mixing different types of dehydrated and grinded spices, vegetables and other additional ingredients which are dosed and appropriately packaged. In this study technological process of getting Fant products is presented and described. Quality parameters, like water, sodium chloride and monosodium glutamate content are monitored in industry in order to ensure quality and food safety. For this study, mentioned parameters were tested on ninety samples. Six different types of Fant products (Fant meat patties, Fant goulash and paprikash, Fant minced meat sticks and hamburgers, Fant beans and stews, Fant breading mixture, Fant stuffed peppers and cabbage) were monitored during this research. Analyses were carried out five times a month in the period of three months for each type of Fant product. The results were then compared with the parameters prescribed by internal specification for every analyzed product. After the comparison, it was confirmed that Fant food additions and sauces satisfiy thier requirements.

• Keywords: Fant umaci i dodaci jelima; kontrola kakvoće; voda; natrij klorid; mononatrij glutaminat
• Keywords (english): Fant sauces and food additions; quality control; water; sodium chloride; monosodium glutamate
• Language: croatian
• URN:NBN: urn:nbn:hr:159:429869
• Study programme: Title: Food Technology; specializations in: Food Engineering; Course: Food Engineering; Study programme type: university; Study level: graduate; Academic / professional title: diplomirani inženjer prehrambene tehnologije; smjer prehrambeno inženjerstvo (diplomirani inženjer prehrambene tehnologije; smjer prehrambeno inženjerstvo)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-08-31 09:35:17