Usporedba nir spektara i fizikalno kemijskih svojstava funkcionalnih kakao napitaka

undergraduate thesis

• Title (english): Comparison of nir spectra and physical-chemical properties of functional cocoa beverages
• Author: Marija Terezija Boras
• Mentor: Davor Valinger (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Process Engineering); (Laboratory for Measurement, Regulation and Automatisation); Zagreb
• Defense date and country: 2023-09-14, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Raznolikost upotrebe kakao prahova u prehrambenoj industriji upravo je razlog zbog čega je ta namirnica od davnih dana visoko cijenjena. U današnje vrijeme namirnice s visokim antioksidacijskim svojstvima su sve traženije tako da je u ovom radu provedena usporedba različitih mješavina kakao praha i meda koje su sušene pri različitim temperaturama (50, 60 i 70°C). Cilj je bio ispitati može li blisko infracrvena spektroskopija koja je uključivala tri različita uređaja (prijenosni, te dva laboratorijska različitog raspona), uz primjenu umjetnih neuronskih mreža, uspješno zamijeniti neki od uređaja koji su korišteni pri određivanju boje, nasipne gustoće, veličine čestica, aktiviteta vode te udjela suhe tvari. Rezultati su pokazali da prijenosni uređaj za blisko infracrvenu spektroskopiju u kombinaciji sa neuronskim mrežama, sa 98% preciznošću predviđa podatke (boje, nasipne gustoće, veličine čestica, aktiviteta vode te udjela suhe tvari) koji su izmjereni drugim uređajima Time je potvrđen kvantitativni potencijal primjene prijenosnog NIR uređaja.

Abstract (english)

The diversity of uses of cocoa powder in the food industry is precisely why this ingredient has been highly valued for centuries. Nowadays, foods with high antioxidant properties are in increasing demand, so this study compares different mixtures of cocoa powder and honey dried at different temperatures (50, 60, and 70°C). The aim was to investigate whether near-infrared spectroscopy, involving three different devices (portable and two laboratory devices with different ranges), along with the application of artificial neural networks, can successfully replace some of the devices used in determining color, bulk density, particle size, water activity, and dry matter content. The results showed that the portable near-infrared spectroscopy device, in combination with neural networks, predicts data (color, bulk density, particle size, water activity, and dry matter content) measured by other devices with 98% accuracy. This confirms the quantitative potential of using the portable NIR device.

• Keywords: kakao; prahovi; blisko infracrvena spektroskopija; umjetne neuronske mreže
• Keywords (english): cocoa; powders; near-infrared spectroscopy; artificial neural networks
• Language: croatian
• URN:NBN: urn:nbn:hr:159:849389
• 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: 2024-04-30 08:22:05