Utjecaj visokog hidrostatskog tlaka na reološka svojstva i teksturu voćnih smoothieja

undergraduate thesis

• Title (english): Influence of high hydrostatic pressure on the rheological properties and texture of fruit smoothies
• Author: Krešimir Majcen
• 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

U posljednje vrijeme mnoga istraživanja usmjerena su na razvoj novih, blažih tehnika obrade hrane za koje se pretpostavlja da mogu zamijeniti neke tradicionalne procese prehrambene industrije radi dobivanja prehrambenih proizvoda visoke kvalitete kod kojeg su promjene u teksturi i senzorskim svojstvima svedene na minimum. Neki od tih novijih, alternativnih postupaka obrade su uporaba visokog hidrostatskog tlaka, ultrazvuka, mikrovalova, promjenjivog električnog polja itd. U ovom radu pratio se rad visokog hidrostatskog tlaka i njegov utjecaj na svojstva voćnih smoothieja. U istraživanju korišteni su različiti tlakovi i različita vremena tretiranja te je promatran njihov utjecaj na viskoznost, pH, promjene boje i raspodjelu veličine čestica.

Abstract (english)

Lately, a lot of research is focused on developing newer, milder food processing techniques that are thought to replace some of the traditional food industry processes to produce high quality food products, which minimize changes in texture and sensory properties. Some of these new, alternative procedures are high hydrostatic pressure, ultrasound, microwaves, alternating electric fields,etc. In this research usage of high hydrostatic pressure and its influence on textural, physical and nutritional aspects of fruit smoothies was observed. Different pressures and different treatment durations were used and their effects on viscosity, pH, discolouration, and particle size distribution were then observed.

• Keywords: voćni smoothie; reološka svojstva; tekstura; visoki hidrostatski tlak
• Keywords (english): high hydrostatic pressure; fruit smoothie; rheology properties; texture
• Language: croatian
• URN:NBN: urn:nbn:hr:159:064719
• 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: Access restricted to students and staff of home institution
• Created on: 2019-10-03 09:36:38