Primjena aditivne tehnologije u proizvodnji funkcionalnih voćnih sokova

undergraduate thesis

• Title (english): Application of additive technology in the production of functional fruit juices
• Author: Dora Kitonić
• Mentor: Predrag Putnik (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Management, Foreign Languages for Specific Purposes and Physical Education and Health); (Laboratory for Sustainable Development); Zagreb
• Defense date and country: 2020-07-10, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Zadnjih godina sve je veća potražnja za funkcionalnim proizvodima. Voćni sokovi predstavljaju odličnu bazu za razvoj ovakvih proizvoda obzirom da se mogu obogatiti s različitim funkcionalnim sastojcima kao što su antioksidansi, prebiotici, probiotici, višestruko nezasićene masne kiseline, fitosteroli, i drugi. S druge strane, u prehrambenoj industriji sve se više razvija i primjenjuje aditivna tehnologija, posebice 3D printanje. Primjenom 3D printanja moguće je potpuno definirati i dizajnirati funkcionalan proizvod, od sastava do konačnog oblika. Postoje različiti načini printanja hrane: na principu ekstruzije, selektivnog laserskog sinteriranja, pomoću tekućeg vezivnog sredstva i na principu tintnih pisača. Na kvalitetu konačnog proizvoda značajno utječu svojstva printera, kao i svojstva materijala. Kod printanja voćnih sokova potrebno je prvotno podesiti udio vode u soku, što se najčešće provodi dodavanjem prirodnih zgušnjivača. U ovom radu obuhvaćen je pregled rezultata najnovijih istraživanja s primjenom aditivne tehnologije u proizvodnji funkcionalne hrane s naglaskom na funkcionalne voćne sokove.

Abstract (english)

Recently, there has been a growing demand for functional food products. Fruit juices are excellent for development of such products, because they can be enriched with antioxidants, prebiotics, probiotics, polyunsaturated fatty acids, phytosterols etc. Additive technology, especially 3D printing, is increasingly being developed and applied for food industry. By applying 3D printing, it is possible to fully designed functional product and assemble it to the final shape. There are different ways of printed food: on the principle of extrusion, selective laser sintering, using liquid binders and main inkjet printers. Properties of the printer, as well as the properties of the material, affect the quality of the final product. When printing fruit juices, it is necessary to adjust water contents, which is usually done by adding natural thickeners. This thesis reviews the latest research with applications of additive technology for production of functional foods with an emphasis on functional fruit juices.

• Keywords: 3D printanje hrane; aditivna tehnologija; funkcionalna hrana; voćni sok
• Keywords (english): 3D food printing; additive technology; fruit juice; functional food
• Language: croatian
• URN:NBN: urn:nbn:hr:159:553042
• 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: 2020-11-11 12:45:46