Moderne toplinske tehnike procesiranja hrane

undergraduate thesis

• Title (english): Modern thermal food processing tehniques
• Author: Martina Marijanović
• Mentor: Anet Režek Jambrak (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Food Processes Engineering); Zagreb
• Defense date and country: 2013-02-27, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Procesiranje toplinom je najčešće korištena metoda obrade u prehrambenoj industriji. Osigurava mikrobiološku ispravnost i očuvanje proizvoda, ali može oštetiti toplinski osjetljive hranjive tvari i izazvati određene promjene u svojstvima prehrambenih proizvoda kao što su tekstura, boja i aroma. Potrošači sve više traže minimalno procesiranu hranu koja zadržava svoja nutritivna svojstva i kakvoću. Moderne toplinske tehnike procesiranja hrane, poput ohmskog, infracrvenog, mikrovalnog i radiofrekventnog zagrijavanja, predstavljaju alternativu konvencionalnoj toplinskoj obradi. Ovaj rad daje kratak pregled navedenih metoda koje skraćuju vrijeme obrade a povećavaju ukupnu kvalitetu proizvoda.

Abstract (english)

Thermal processing is the most widely used processing method in the food industry. It ensures microbiological safety and preservation of the products, but it may damage heat-sensitive nutrients and induce several changes of food product qualities such as texture, color and flavor. Consumers increasingly demand minimally processed foods which retain their nutritional characteristics and quality. Modern thermal food processing tehniques, such as ohmic heating, infrared heating, microwave and radiofrequency heating, represent an alternative to conventional thermal treatment. This paper presents a brief review of these methods, which reduce processing time and enhace overall product quality.

• Keywords: ohmsko zagrijavanje; zagrijavanje mikrovalovima i radiofrekvencijama; infracrveno zagrijavanje
• Keywords (english): ohmic heating; microwave and radiofrequency heating; infrared heating
• Language: croatian
• URN:NBN: urn:nbn:hr:159:645870
• 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: 2017-05-04 08:25:14