Reološka i teksturna svojstva svježeg soka voća klementine (Citrus x clementina) obrađenog visokim hidrostatskim tlakom

undergraduate thesis

• Title (english): Rheological and textural properties of fresh clementine juice (Citrus x clementina) treated with high hydrostatic pressure
• Author: Martina Dorić
• Mentor: Damir Ježek (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Process Engineering); (Laboratory for Unit Operations); Zagreb
• Defense date and country: 2016-07-11, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U ovom radu ispitivan je utjecaj visokog hidrostatskog tlaka na reološka i teksturna svojstva svježeg soka voća klementine tijekom osam dana skladištenja. Određivane su promjene pH vrijednosti, viskoznosti, gustoće, boje te raspodjele veličine čestica na tri uzorka. Mehaničkim istiskivanjem svježeg voća klementine pripremljena su tri uzorka. Jedan uzorak ostao je netretiran, dok su preostala dva tretirana visokim hidrostatskim tlakom jakosti 200 i 400 MPa u trajanju od 4 minute. Provedenim ispitivanjima utjecaja visokog hidrostatskog tlaka na reološka i teksturna svojstva svježeg soka voća klementine tijekom skladištenja utvrđeno je da takav tretman ne utječe na degradaciju organoleptičkih i nutritivnih svojstava uzoraka.

Abstract (english)

In this paper, we tested the influence on high hydrostatic pressure on the rheological and textural properties of fresh clementine juice during a period of eight days of storage. We measured the changes in pH values, viscosity, density, color and particle size distribution of three samples. One sample remained untreated, while the two others were treated with high hydrostatic pressure of 200 to 400 MPa for 4 minutes. The conducted tests of the influence of high hydrostatic pressure on the rheological and textural properties of fresh clementine juice during a period of eight days showed that this treatment does not affect the degradation of the organoleptic and nutritional properties of samples.

• Keywords: visok hidrostatski tlak; pH; viskoznost; gustoća; boja; veličina čestica
• Keywords (english): high hydrostatic pressure; pH; viscosity; density; color; particle size
• Language: croatian
• URN:NBN: urn:nbn:hr:159:715256
• 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: 2017-04-21 12:05:14