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undergraduate thesis
Određivanje parametara boje i teksture narezane jabuke Cripps pink skladištene u kontroliranoj atmosferi
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. urn:nbn:hr:159:896159
Kobeščak, Mateja
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Technology of Fruits and Vegetables Preservation and Processing

Institutional repository: Repository of the Faculty of Food Technology and Biotechnology

Cite this document

Kobeščak, M. (2016). Određivanje parametara boje i teksture narezane jabuke Cripps pink skladištene u kontroliranoj atmosferi (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:896159

Kobeščak, Mateja. "Određivanje parametara boje i teksture narezane jabuke Cripps pink skladištene u kontroliranoj atmosferi." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:896159

Kobeščak, Mateja. "Određivanje parametara boje i teksture narezane jabuke Cripps pink skladištene u kontroliranoj atmosferi." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:896159

Kobeščak, M. (2016). 'Određivanje parametara boje i teksture narezane jabuke Cripps pink skladištene u kontroliranoj atmosferi', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 09 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:896159

Kobeščak M. Određivanje parametara boje i teksture narezane jabuke Cripps pink skladištene u kontroliranoj atmosferi [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2016 [cited 2024 November 09] Available at: https://urn.nsk.hr/urn:nbn:hr:159:896159

M. Kobeščak, "Određivanje parametara boje i teksture narezane jabuke Cripps pink skladištene u kontroliranoj atmosferi", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:159:896159

Metadata
TitleOdređivanje parametara boje i teksture narezane jabuke Cripps pink skladištene u kontroliranoj atmosferi
Title (english)Colour and texture parameters of fresh cut apple Cripps pink stored in a controlled atmosphere
AuthorMateja Kobeščak
MentorBranka Levaj (mentor)
GranterUniversity 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 country2016-06-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj istraživanja bio je ispitati stabilnost minimalno procesirane jabuke skladištene osam dana pri kontroliranom sastavu atmosfere. Svježe jabuke sorte Cripps Pink su se oguljene i narezane čuvale u uvjetima modificirane atmosfere pri temperaturi između 4 i 6 ºC. Ispitivanje je provedeno na temelju mjerenja promjena boje i teksture, uzimanjem uzoraka za analizu prvi, drugi, treći, peti i osmi dan. Određivanje boje vršilo se difuzno reflektirajućom spektrofotometrijom na kolorimetru CM-3500d, a teksture na TA.HD Plus analizatoru. Dobiveni rezultati su pokazali pozitivan učinak snižene temperature i kontroliranog sastava atmosfere na održivost skladištene jabuke.
Abstract (english)
The aim of this study was to examine the stability of minimally processed apples stored in controlled atmosphere for eight days. Peeled and sliced (fresh cut) apples Cripps Pink were kept under controlled atmosphere at a temperature between 4 and 6 ºC. Monitoring was based on measurment of changes in colour and texture, taking samples for analyisis on the first, second, third, fifth and eighth day. Colour determination was performed with diffusive reflective spectrophotometry using colorimeter CM-3500d, and texture determination using TA.HD Plus analyzer. The results showed a positive effect of controlled atmosphere on the stability of stored apples.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:896159
Study programmeTitle: 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 resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2017-04-24 07:59:20