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undergraduate thesis
Određivanje vitamina C u narezanoj jabuci Cripps pink skladištenoj u kontroliranoj atmosferi i sterilnim uvjetima
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. urn:nbn:hr:159:106797
Buljan, Petra
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

Buljan, P. (2016). Određivanje vitamina C u narezanoj jabuci Cripps pink skladištenoj u kontroliranoj atmosferi i sterilnim uvjetima (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:106797

Buljan, Petra. "Određivanje vitamina C u narezanoj jabuci Cripps pink skladištenoj u kontroliranoj atmosferi i sterilnim uvjetima." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:106797

Buljan, Petra. "Određivanje vitamina C u narezanoj jabuci Cripps pink skladištenoj u kontroliranoj atmosferi i sterilnim uvjetima." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:106797

Buljan, P. (2016). 'Određivanje vitamina C u narezanoj jabuci Cripps pink skladištenoj u kontroliranoj atmosferi i sterilnim uvjetima', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 01 September 2024, https://urn.nsk.hr/urn:nbn:hr:159:106797

Buljan P. Određivanje vitamina C u narezanoj jabuci Cripps pink skladištenoj u kontroliranoj atmosferi i sterilnim uvjetima [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2016 [cited 2024 September 01] Available at: https://urn.nsk.hr/urn:nbn:hr:159:106797

P. Buljan, "Određivanje vitamina C u narezanoj jabuci Cripps pink skladištenoj u kontroliranoj atmosferi i sterilnim uvjetima", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:159:106797

Metadata
TitleOdređivanje vitamina C u narezanoj jabuci Cripps pink skladištenoj u kontroliranoj atmosferi i sterilnim uvjetima
Title (english)Determination of vitamin C in fresh-cut Cripps pink apple stored in controlled atmosphere and sterile conditions
AuthorPetra Buljan
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 country2016-09-20, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Ovo istraživanje bavi se utjecajem sastava atmosfere i temperature skladištenja na sadržaj vitamina C u svježe narezanoj jabuci sorte Cripps Pink u sterilnim uvjetima tijekom osam dana. Provedeno je pri kontroliranoj atmosferi sastava ~80 % N2, 10 % CO2 i 10 % O2 i temperaturi između 4 i 6 ºC. Mjerenje vitamina C izvršeno je HPLC metodom 0., 1., 2., 4. i 7. dan skladištenja, a sterilnost skladišne komore provjeravala se ispitivanjem prisutnosti PCA bakterija i kvasaca također 0., 1., 2., 4. i 7. dan. Dobiveni rezultati pokazuju kako je tijekom prva dva dana moguće očuvati visoku razinu vitamina C, koja nakon toga postaje zanemariva. Također je moguće očuvati sterilne uvjete skladištenja i modificiranu atmosferu tijekom svih osam dana unatoč nepotpune hermetičnosti skladišne komore.
Abstract (english)
This study addresses the impact of atmosphere composition and storage temperature on the vitamin C content in fresh-cut Cripps Pink apple in sterile conditions during eight days. The research was conducted in controlled atmosphere conditions of ~80 % N2, 10 % CO2 and 10 % O2 with the temperature varying between 4 and 6 ºC. Vitamin C was determined by high pressure liquid chromatography (HPLC) and the sterility of the storage chamber was tested by analyzing the presence of PCA bacteria and yeasts on 0., 1st, 2nd, 4th and 7th day. The results show that it's possible to maintain the high levels of vitamin C during the first two days of storage, but after that it becomes negligible. It is also possible to maintain the sterile conditions of storage and modified atmosphere during all eight days, despite the incomplete hermeticity of the storage chamber.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:106797
Study programmeTitle: Nutrition
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2017-04-24 09:00:13