Primjena tehnologije preprekama u obradi funkcionalnih voćnih sokova

undergraduate thesis

• Title (english): Application of hurdle technology in preservation of functional fruit juices
• Author: Leona Kao
• Mentor: Predrag Putnik (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: 2020-09-01, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj ovog rada je bio literaturnim pretraživanjem utvrditi primjenu tehnologije „preprekama“ u obradi funkcionalnih voćnih sokova. Funkcionalni voćni sokovi su u današnje vrijeme sve više traženi od strane potrošača, obzirom na potencijal pozitivnog učinka na zdravlje. Zajedno s tržištem funkcionalnih voćnih sokova, razvijaju se i inovativne tehnologije za obradu istih, od kojih se u novije vrijeme sve više istražuje tzv. tehnologija „preprekama“. Ova tehnologija podrazumijeva primjenu više različitih postupaka obrade pri blažim uvjetima obrade čijim se zajedničkim djelovanjem dobiva stabilan proizvod visoke kvalitete. U tehnologiji „preprekama“ najčešće se kombiniraju pulsirajuće električno polje, visoki hidrostatski tlak i ultrazvuk visoke snage te kombinacija jedne od ovih tehnologija s blažim toplinskim postupkom. Za razliku od tradicionalnih metoda obrade sokova, ovim se načinom osigurava mikrobiološka ispravnost funkcionalnih sokova uz minimalnu nutritivnu deterioraciju. Iz ovog razloga, u budućnosti se očekuje daljnji razvoj tehnologije „preprekama“ kao i njena primjena u industriji.

Abstract (english)

This work focuses on the literature review regarding application of “hurdle” technology in the preservation of functional fruit juices. The demand for functional fruit juices is rapidly growing due to its positive health effect. Along with the growing market, innovative technologies for functional fruit juices processing are also being developed, including “hurdle” technology. This concept implies the application of different processing treatments under milder process conditions that can act synergistically resulting in a high quality product. The "hurdle" technology most often combines pulsed electric field, high hydrostatic pressure and high-power ultrasound, and a combination of one of these technologies with a milder thermal process. In contrast to conventional thermal processing, this technology ensures the microbiological safety with minimal nutritional deterioration. In a line with all mentioned, it can be concluded that further development of “hurdle” technology, as well as its application in the food industry, expected in the future.

• Keywords: funkcionalni voćni sokovi; tehnologija „preprekama“; pulsirajuće električno polje; ultrazvuk visoke snage; visoki hidrostatski tlak
• Keywords (english): functional fruit juices; hurdle technology; pulsed electric field; high-power ultrasound; high-pressure processing
• Language: croatian
• URN:NBN: urn:nbn:hr:159:387322
• 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: 2020-11-06 11:29:21