Primjena netoplinskih tehnologija u obradi voćnih sokova

undergraduate thesis

• Title (english): Application of non thermal technology in the processing of fruit juices
• Author: Iva Jurec
• Mentor: Sven Karlović (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Process Engineering); (Laboratory for Unit Operations); Zagreb
• Defense date and country: 2018-09-20, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U ovom radu odreĎivala su se fizikalna svojstva voćnih sokova prije i nakon tretmana ultrazvukom različitog intenziteta i različitog vremena trajanja tog tretmana te se tako mjerenjem gustoće, viskoznosti i pH vrijednosti i nakon provedene analize kolorimetrije promatralo da li postoji promjena u nutritivnom sastavu te fizikalnim i organoleptičkim svojstvima voćnog soka.

Abstract (english)

What was determined int his work were the physical properties of fruit juice before and after the ultrasound treatment. Depending on the intensity and time treatment, measurement of density, viscosity, pH and analysis of colorimetry were conducted for that purpose. Using the results of these analysis, the changes in nutritive value and physical and organoleptic characteristics of fruit juice were monitored so that a certain conclusion could be brought.

• Keywords: fizikalna svojstva; ultrazvuk; voćni sok
• Keywords (english): fruit juice; physical characteristics; ultrasound
• Language: croatian
• URN:NBN: urn:nbn:hr:159:164221
• 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: Open access
• Created on: 2018-09-25 12:37:02