Utjecaj ambalažnog mateerijala na fizikalno-kemijska i senzorska svojstva ketchupa tijekom skladištenja

master's thesis

• Title (english): The influence of packaging material on physico-chemical and sensory characteristics of ketchup during storage
• Author: Ljerka Mihalec
• Mentor: Branka Levaj (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Technology of Fruits and Vegetables Preservation and Processing); Zagreb
• Defense date and country: 2006-10-24, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj ovog diplomskog rada bio je odrediti najprihvatljiviji ambalažni materijal za pakiranje ketchupa i ispitati rok trajnosti ketchupa. U tu svrhu ispitivani su uzorci ketchupa pakirani u tri vrste ambalažnog materijala (PET, koekstrudirana i polipropilenska boca) i skladišteni pri različitim temperaturama. Uzorcima koji su skladišteni pri temperaturi 25°C fizikalno-kemijska i senzorska svojstva ispitivana su tijekom 12 mjeseci, a onima skladištenima pri temperaturi 37°C tijekom 4 mjeseca. Dobiveni rezultati pokazali su da je PET najprihvatljiviji ambalažni materijal za pakiranje ketchupa, te da mu je rok trajnosti 12 mjeseci.

Abstract (english)

The aim of this graduate paper was to determine the most acceptable packaging material for ketchup and to question the shelf-life of ketchup. For this purpose the samples of ketchup packaged in three various types of material (PET, coextruded and polypropylene bottle) were analyzed and stored at various temperatures. Physico-chemical and sensory characteristics of the samples stored at a temperature of 25°C were analyzed during 12 months, and of those stored at 37°C during 4 months. The obtained results showed that PET is the most acceptable packaging material for ketchup, and its shelf-life is 12 months.

• Keywords: ketchup; koekstrudirana ambalaža; polietilentereftalat (PET); polipropilen; skladištenje
• Keywords (english): coextruded packaging material; ketchup; polyethylene terephthalate (PET); polypropylene; storage
• Language: croatian
• URN:NBN: urn:nbn:hr:159:126252
• 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: 2017-09-08 09:26:39