Ugljični otisak odabranih toplinskih i netoplinskih procesa obrade hrane

undergraduate thesis

• Title (english): Carbon footprint of selected thermal and nonthermal food processing processes
• Author: Ana Stanić
• Mentor: Anet Režek Jambrak (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: 2024-07-16, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Toplinska obrada najzastupljenija je metoda procesiranja hrane u prehrambenoj industriji. Uporabom topline postiže se sigurnost uništavanjem mikroorganizama, ali je moguća degradacija visokovrijednih komponenti hrane i nastanak nepoželjnih produkata koji dovode do promjene okusa i mirisa. Netoplinske tehnike procesiranja hrane poput ultrazvuka i pulsirajućeg električnog polja osiguravaju znatno manju potrošnju energije i vode te smanjen utjecaj na nutritivna i senzorska svojstva namirnice. Procjenom ugljičnog otiska omogućuje se kvantifikacija količine stakleničkih plinova koje emitira određena aktivnost ili proizvodni proces. Cilj je ovog istraživanja analizirati utjecaj odabranih toplinskih i netoplinskih procesa obrade, na emisije ugljičnog otiska u prehrambenoj industriji. U svrhu boljeg razumijevanja, uspoređene su potrošnje električne energije pasterizacije i ultrazvuka te je na temelju podataka izračunat ugljični otisak svakog procesa.

Abstract (english)

Heat treatment is the most common method of food processing in the food industry. The use of heat provides safety by destroying microorganisms, but the degradation of high-value food components and creation of undesirable products that lead to changes in taste and smell are possible. Nonthermal food processing techniques such as ultrasound and pulsed electric field ensure significantly lower consumption of energy and water and a reduced impact on the nutritional and sensory properties of food. By estimating the carbon footprint, it is possible to quantify the amount of greenhouse gases emitted by a certain activity or production process. The aim of this research is to examine the impact of selected thermal and nonthermal processes on carbon footprint, in the food industry. For the purpose of better understanding, pasteurization and ultrasound power consumption were compared and the carbon footprint for each process was calculated, based on the data.

• Keywords: ugljični otisak; procjena životnog ciklusa; pasterizacija; ultrazvuk
• Keywords (english): carbon footprint (CF); life cycle assessment (LCA); pasteurization; ultrasound
• Language: croatian
• URN:NBN: urn:nbn:hr:159:089273
• 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: 2024-09-02 12:27:21