Utvrđivanje uvjeta sušenja kore mandarine

master's thesis

• Title (english): Establishment of conditions in mandarine peel drying process
• Author: Barbara Smernjak
• 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: 2004-11-30, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj ovog rada bio je odrediti odgovarajući način pripreme kore mandarine za sušenje i režim sušenja. U tu svrhu su u svježoj kori mandarine i svim dobivenim uzorcima provedene analize suhe tvari, ukupnih fenolnih spojeva, hesperidina i aromatičnih spojeva. Svi uzorci su senzorski ocijenjeni. Definirano je pet načina pripreme kore za sušenje i dva režima sušenja pripremljene kore. U uzorcima koji su pripremljeni uranjanjem u otopinu saharoze određivana je i količina šečera. Ukupni fenoli određeni su primjenom spektrofotometrijske metode, dok je sastav aromatičnih spojeva određen primjenom plinske kromatografije (GC). Najviši udio suhe tvari određen je u uzorku koji je prije sušenja kuhan 15 minuta u vodi i još 30 minuta u 30 %-tnoj otopini saharoze. Do najmanjih promjena u udjelu ukupnih fenola, hesperidina i sastava aromatičnih tvari, obzirom na svježu koru, došlo je u uzorku kuhanom 30 minuta u vodi prije sušenja.

Abstract (english)

The aim of this research was to define an adequate pretreatment for drying mandarine peel and the best drying conditions. Therfore, it was necessery to conduct analysis of total dry matter, total phenolics, hesperidin and aromatic compounds in fresh mandarine peel and in all semples of dried peel. All samples were sensory tested. Five ways of pretreatment and two tipes of drying conditions where defined. In samples pretreated with sucrose solution where determined amounts of sugars. Level of phenolic compounds was determined by spectrofotometric method, until aromatic compounds composition was determined by gas cromatography (GC). The highest dry matter content was determined in sample whose ptretreatment was boiling in water for 15 minutes and then boiling another 30 minutes in sucrose solution. The sample bolid for 30 minutes in water before drying, compared to fresh peel, had the minimum changes in amounts of total phenolic and hesperidin, also as in aromatic compounds composition.

• Keywords: aromatični spojevi; fenolni spojevi; kora; mandarina; sušenje
• Keywords (english): drying; flavor compounds; mandarin; peel; phenolic compounds
• Language: croatian
• URN:NBN: urn:nbn:hr:159:151578
• 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: 2017-09-12 13:04:02