Utjecaj visokog hidrostatskog tlaka na fizikalna i kemijska svojstva smoothieja

undergraduate thesis

• Title (english): Influence of high hydrostatic pressure on the physical and chemical properties of a smoothie
• Author: Damir Kucljak
• 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: 2019-09-18, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Kako zdrava prehrana sa nutritivno vrijednim namirnicama postaje sve bitnija, prehrambena industrija razvija nove tehnologije kojima se omogućuje prerada hrane u kojoj se ne narušavaju nutritivne vrijednosti proizvoda. Obrada visokim hidrostatskim tlakom je jedna od tih tehnologija koje u budućnosti mogu pruţiti potrošačima hranu koja odgovara tim zahtjevima. U ovom radu praćen je utjecaj visokog hidrostatskog tlaka na fizikalna i kemijska svojstva smoothieja. Korišteni su različiti tlakovi i različita vremena obrade, a svojstva koja su se mjerila su raspodjela veličine čestica, boja i pH smoothieja.

Abstract (english)

As a healthy diet with nutritionally valuable food is gaining importance, the food industry is developing new technologies which enable food processing without downgrading the nutritional values of the product. High hydrostatic pressure is one of the technologies that could provide consumers food which meets those demands. In this thesis the influence of high hydrostatic pressure and the physical and chemical properties of a smoothie was monitored. Different pressures and times of treatment were used, and the monitored properties were particle size distribution, colour and pH of the smoothie.

• Keywords: boja; ph; raspodjela veličine čestica; smoothie; visoki hidrostatski tlak
• Keywords (english): colour; high hydrostatic pressure; particle size distribution; pH; smoothie
• Language: croatian
• URN:NBN: urn:nbn:hr:159:855240
• 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: 2019-09-24 07:54:33