Primjena visokog tlaka na minimalnom procesiranom voću i povrću

undergraduate thesis

• Title (english): Application of high pressure on minimally processed fruits and vegetables
• Author: Ana Ljubas
• Mentor: Branka Levaj (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: 2019-09-18, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Svrha ovog rada bila je istražiti utjecaj visokog hidrostatskog tlaka na minimalno procesiranom voću i povrću. Zbog sve veće osviještenosti potrošača o zdravlju, popularnost minimalno procesiranog voća i povrća je sve veća. Tijekom procesa prerade dolazi do mehaničkog oštećenja tkiva te oslobađanjem enzima dolazi do reakcija enzimskog posmeđivanja. U posljednje vrijeme sve je više znanstvenih istraživanja koja proučavaju nove metode netermičke obrade namirnica. Među popularnijim metodama je primjena visokog tlaka koja omogućuje ravnomjernu i brzu obradu namirnice visokim tlakom uz antimikrobni učinak.

Abstract (english)

The purpose of this paper was to investigate the effect of high hydrostatic pressure on minimally processed fruits and vegetables. Due to increasing consumer awareness of health, the popularity of minimally processed fruits and vegetables is increasing. During processing, there is mechanical damage to the tissue and the release of enzymes results in reactions of enzymatic browning. Lately, there is a growing number of scientific research examining new methods of non-thermal food processing. Among the more popular methods is the application of high pressure, which allows even and fast processing of high pressure foods with antimicrobial effect.

• Keywords: minimalno procesirano voće i povrće; enzimsko posmeđivanje; visoki hidrostatski tlak
• Keywords (english): minimally processed fruits and vegetables; enzymatic browning; high hydrostatic pressure
• Language: croatian
• URN:NBN: urn:nbn:hr:159:615613
• 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: 2019-09-24 08:38:40