Utjecaj procesa sušenja na određena fizikalno-kemijska svojstva kore avokada

master's thesis

• Title (english): Effects of drying process on some physico-chemical properties of avocado peel
• Author: Ana Krpan
• Mentor: Marija Badanjak Sabolović (mentor)
• Committee member: Sven Karlović (predsjednik povjerenstva)
• Committee member: Suzana Rimac Brnčić (član povjerenstva)
• Committee member: Filip Dujmić (član povjerenstva)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Section for Food Preparation Processes); Zagreb
• Defense date and country: 2023-09-22, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Nutrition

Abstract

Avokado (Persea americana Mill) je tropsko voće čija povećana potražnja i proizvodnja u posljednje vrijeme ujedno stvara i velike količine otpada. Zbog povoljnog bioaktivnog sastava, istražuje se potencijalna primjena kore avokada u raznim industrijama, prvenstveno prehrambenoj industriji. Cilj ovog rada bio je utvrditi utjecaj procesa sušenja na neka fizikalna (boja, tekstura, sposobnost rehidratacije, kapacitet vezanja vode/ulja, nasipna gustoća) i kemijska (sadržaj ukupnih fenola, antioksidacijska aktivnost) svojstva sušene kore avokada. Sušenje je provedeno u konvekcijskoj sušari uz primjenu mikrovalova (600 W, 2 minute) te u vakuum sušari pri tlaku 100 mbar. Temperature sušenja bile su 40, 50 , 60, 70 i 80 °C. Prema dobivenim rezultatima, najkraće vrijeme sušenja postignuto je primjenom konvekcijskog sušenja potpomognutim mikrovalovima pri temperaturi 80 °C. Također, ovim načinom sušenja najmanja je ukupna promjena boje, veća tvrdoća, viši udio fenola te veća antioksidacijska aktivnost sušene kore avokada. Najbolju sposobnost rehidratacije pokazao je uzorak sušen pri 50 °C istim načinom sušenja.Veći kapacitet vezanja vode pokazali su uzorci kore avokada sušeni u vakuum sušari. Rezultati nasipne gustoće nisu pokazali značajne razlike između provedenih vrsta sušenja.

Abstract (english)

Avocado (Persea americana Mill) is a tropical fruit whose recent increased demand and production generates large amounts of waste. Due to its favorable bioactive composition, the potential application of avocado peel in various industries, primarily the food industry, is being researched. The aim of this work was to determine the influence of the drying process on some physical (color, texture, rehydration ability, water/oil binding capacity, bulk density) and chemical (phenols content, antioxidant activity) properties of dried avocado peel. Drying was carried out in a convection dryer with the use of microwaves (600 W, 2 minutes) and in a vacuum dryer at a pressure of 100 mbar. Drying temperatures were 40, 50, 60, 70 and 80 °C. According to the obtained results, the shortest drying time was achieved using convection drying assisted by microwaves at a temperature of 80 °C. Also, with this method of drying, the total color change is the smallest, the hardness and the phenol content are higher, and the antioxidant activity of the dried avocado peel is higher. The sample dried at 50 °C using the same drying method showed the best rehydration ability. Avocado peel samples dried in a vacuum dryer showed a higher water binding capacity. The bulk density results showed no significant differences between the drying methods performed.

• Keywords: kora avokada; vakuum sušenje; konvekcijsko sušenje uz mikrovalove; boja; tekstura; fenoli
• Keywords (english): avocado peel; vacuum drying; microwave-convective drying; color; texture; phenols
• Language: croatian
• URN:NBN: urn:nbn:hr:159:671050
• Study programme: Title: Nutrition; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra nutricionizma (magistar/magistra nutricionizma)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2024-05-24 11:31:43