prikaz prve stranice dokumenta Primjena elektronskog jezika u senzorskoj procjeni izotoničnih napitaka
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master's thesis
Primjena elektronskog jezika u senzorskoj procjeni izotoničnih napitaka
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. urn:nbn:hr:159:052376
Smola, Ivan
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Quality Control
Laboratory for Food Quality Control

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

Cite this document

Smola, I. (2011). Primjena elektronskog jezika u senzorskoj procjeni izotoničnih napitaka (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:052376

Smola, Ivan. "Primjena elektronskog jezika u senzorskoj procjeni izotoničnih napitaka." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:052376

Smola, Ivan. "Primjena elektronskog jezika u senzorskoj procjeni izotoničnih napitaka." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:052376

Smola, I. (2011). 'Primjena elektronskog jezika u senzorskoj procjeni izotoničnih napitaka', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 30 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:052376

Smola I. Primjena elektronskog jezika u senzorskoj procjeni izotoničnih napitaka [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2011 [cited 2024 November 30] Available at: https://urn.nsk.hr/urn:nbn:hr:159:052376

I. Smola, "Primjena elektronskog jezika u senzorskoj procjeni izotoničnih napitaka", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:159:052376

Metadata
TitlePrimjena elektronskog jezika u senzorskoj procjeni izotoničnih napitaka
Title (english)Application of electronic tongue in sensory evaluation of isotonic drinks
AuthorIvan Smola
MentorKsenija Marković (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Quality Control)
(Laboratory for Food Quality Control)
Zagreb
Defense date and country2011-03-14, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Senzorska procjena ima bitnu ulogu tijekom proizvodnje prehrambenih proizvoda, a senzorske analize najčešće provode senzorski analitičari. Međutim, zbog određenih ograničenja danas se sve više istražuju objektivne instrumentalne tehnike senzorske procjene. Elektronski jezik je analitički instrument napravljen od niza selektivnih kemijskih senzora s parcijalnom specifičnošću za različite sastojke u otopini. Elektronski jezik omogućava klasifikaciju tekućih uzoraka i kvantifikaciju pojedinih komponenata prisutnih u uzorcima. Tijekom ovog istraživanja korišten je elektronski jezik u svrhu procjene senzorske kvalitete različitih vrsta izotoničnih napitaka i izotoničnih napitaka skladištenih tijekom šest mjeseci. Rezultati multivarijantne statističke analize ukazuju da je elektronskim jezikom moguće razlikovati različite vrste izotoničnih napitaka te izotonične napitke tijekom šest mjeseci skladištenja. Utvrđena je visoka korelacija između rezultata mjerenja elektronskim jezikom i rezultata dobivenih senzorskom analizom od strane panela senzorskih analitičara, te rezultata fizikalno-kemijskih analiza.
Abstract (english)
Sensory evaluation has an important role in food production and sensory analysis is usually carried out by sensory analysts. However, due to certain limitations, the objective instrumental techniques of sensory evaluation are nowadays increasingly exploring. Electronic tongue is an analytical instrument made from a series of selective chemical sensors with partial specificity to different solution components. It allows the classification of liquid samples and quantification of individual components present in the samples. During this study an electronic tongue has been used to assess sensory quality of different types of isotonic drinks and those isotonic beverages stored for six months. The results of multivariate statistical analysis showed that the electronic tongue can distinguish between different types of isotonic drinks and isotonic beverages during six months storage. There was a high correlation determined between the results of measurements obtained with electronic tongue and the ones obtained with sensory analysis by a panel of sensory analysts, and the results of physical-chemical analyses.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:052376
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-05-30 08:44:20