Utjecaj predtretmana na fizikalno-kemijska svojstva i fenolne spojeve sušenih šljiva

undergraduate thesis

• Title (english): Impact of pretreatment on physical-chemical properties and phenolic compounds of dried plum
• Author: Dragana Obradović
• Mentor: Verica Dragović Uzelac (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Technology of Fruits and Vegetables Preservation and Processing); Zagreb
• Defense date and country: 2014-06-11, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U ovom radu provedeno je određivanje fizikalno-kemijskih parametara te fenolnih spojeva u četiri različite sorte šljiva (President, Topper, Tophit i Topend) te ja na temelju dobivenih rezultata, odabrana sorta Topper za sušenje. Prije sušenja plodovi šljiva odabrane sorte su podvrgnuti predtretmanima uranjanjem u 1%-tnu otopinu KOH te vodu pri temperaturi od 22°C i 60°C. Od fizikalno-kemijskih analiza određena je ukupna i topljiva suha tvar, pH vrijednost, ukupna kiselost te ukupni fenoli i flavonoidi. Proces sušenja proveden je u laboratorijskoj sušari u tri faze: faza predgrijavanja ( 45 °C,/1 h), fazu sušenja ( 75 °C/ 5 h) te fazu hlađenja (50 °C /30 min). Na temelju dobivenih rezultata zaključeno je da se najbolja kvaliteta sušenih šljiva zadržava kod šljiva koje su tretirane s 1% KOH pri 60°C, koje su ujedno sadržavale i najveću količinu fenolnih spojeva.

Abstract (english)

In this study were determined physical and chemical parameters and phenolic compounds in four different varieties of plums (President, Topper, Tophit and Topend), and based on the obtained results, for drying variety Topper was selected. This variety was subjected to pre-treatment by immersion in 1 % solution of KOH and water at a temperature of 22 ° C and 60 ° C. On raw and dried plums were performed physical and chemical parameters: the total and soluble solids, pH, total acidity, total phenols and flavonoids. The drying process was conducted in laboratory conditions in three phases: pre-heating phase (45 °/1h), the drying phase (75 °C/5 h) and cooling phase (50 °/30 min). Based on the obtained results it was concluded that the best quality of dried plums was achieved in samples treated with 1% KOH at 60 ° C. The same samples contained the highest amount of phenolic compounds, too.

• Keywords: šljiva; fizikalno-kemijska svojstva; fenoli; predtretman; sušenje
• Keywords (english): Plum; physical and chemical properties; phenols; pretreatment; drying
• Language: croatian
• URN:NBN: urn:nbn:hr:159:302200
• 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: 2017-04-27 11:56:15