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undergraduate thesis
Blanširanje-konvencionalni i novi postupci
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. urn:nbn:hr:159:757584
Dabić, Doris
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Biochemical Engineering
Laboratory for Biology and Microbial Genetics

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

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Dabić, D. (2016). Blanširanje-konvencionalni i novi postupci (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:757584

Dabić, Doris. "Blanširanje-konvencionalni i novi postupci." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:757584

Dabić, Doris. "Blanširanje-konvencionalni i novi postupci." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:757584

Dabić, D. (2016). 'Blanširanje-konvencionalni i novi postupci', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 24 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:757584

Dabić D. Blanširanje-konvencionalni i novi postupci [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2016 [cited 2024 December 24] Available at: https://urn.nsk.hr/urn:nbn:hr:159:757584

D. Dabić, "Blanširanje-konvencionalni i novi postupci", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:159:757584

Metadata
TitleBlanširanje-konvencionalni i novi postupci
Title (english)Blanching-conventional and alternative methods
AuthorDoris Dabić
MentorSuzana Rimac Brnčić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Biochemical Engineering)
(Laboratory for Biology and Microbial Genetics)
Zagreb
Defense date and country2016-09-20, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Blanširanje je preliminarni postupak obrade voća i povrća vrućom vodom ili parom s ciljem inaktivacije enzima, promjene teksture i boje, okusa te istiskivanja intercelularnog zraka, a prethodi procesima konzerviranja kao što su zamrzavanje i sušenje. U zadnje vrijeme, primjenjuju se i novi postupci blanširanja. Mogu se podijeliti na toplinske i netoplinske postupke. U toplinske postupke blanširanja se ubrajaju omsko blanširanje, radiofrekventno i mikrovalno blanširanje. U netoplinske postupke blanširanja ubrajaju se ultrazvučno blanširanje, infracrveno blanširanje i blanširanje visokim tlakovima. U radu su navedeni osnovni mehanizmi djelovanja te prednosti i nedostaci pojedinih postupaka blanširanja.
Abstract (english)
Blanching is a preliminary unit operation prior to freezing, canning, or drying in which fruits or vegetables are heated for the purpose of inactivating enzymes, modifying texture, preserving color, flavor and removing trapped intercellurar air. In recent time, new blanching procedures are applied. They can be divided into thermal and non-thermal processes . Thermal blanching processes include ohmic blanching, radio frequency and microwave blanching . The non-thermal processes blanching include ultrasound blanching, infrared blanching and high pressures blanching. In this work, the main mechanisms of action and the advantages and disadvantages of different blanching methods are presented.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:757584
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 09:52:29