Održivost kiselih paprika tijekom skladištenja

master's thesis

• Title (english): Viability of sour peppers during storage
• Author: Brigita Mogorović-Maričić
• Mentor: Ljerka Marija Lalić (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Chemistry and Biochemistry); (Laboratory for Physical Chemistry and Corrosion); Zagreb
• Defense date and country: 2007-01-15, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj rada bio je istražiti utjecaj promjene koncentracije octene kiseline i vinobrana na održivost paprike tijekom skladištenja na sobnoj temperaturi. Uzorci su bili pripremljeni prema receptu iz domaćinstva. Tijekom ukupno 70 dana skladištenja izvršena su mjerenja ukupne kiselosti, pH – vrijednosti i elektroprovodnosti. Rezultati su pokazali da veća količina octene kiseline i vinobrana u uzorcima pozitivno utječu na održivost kisele paprike. Obradom rezultata ustanovljena je visoka povezanost između mjerenih vrijednosti, pH i ukupne kiselosti uzoraka. Vrijednosti elektroprovodnosti imaju nešto nižu ali dobru povezanost ispitivanih uzoraka s koncentracijom octene kiseline.

Abstract (english)

The intention of this research was to investigate the influence of changed amount of vinegar acid and cemical conzervans to pepper viability during storage at room temperature. The samples were being made by household recipe. During 70 days of storage analysis of total acidity, pH-value and electric conductivity were measured. The result showed that bigger amount of vinegar and acid and cemical conzervans have positive influence on pickle pepper maintenance. The result of statistical research showed high degree of correlation between concentration of vinegar and with parameters of acidity and pH-value. Value of electric conductivity showed a little bit lower but good enough correlation between samples and concentration of vinegar acid.

• Keywords: konzerviranje; octena kiselina; paprika; skladištenje; vinobran
• Keywords (english): cemical conzervans; pepper; preservation; storage; vinegar acid
• Language: croatian
• URN:NBN: urn:nbn:hr:159:195801
• Study programme: Title: Food Technology; specializations in: Nutrition; Course: Nutrition; Study programme type: university; Study level: graduate; Academic / professional title: diplomirani inženjer prehrambene tehnologije; smjer nutricionizam (diplomirani inženjer prehrambene tehnologije; smjer nutricionizam)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-09-06 10:53:55