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undergraduate thesis
Utjecaj hladne plazme na kvalitetu nektra soka jabuke tijekom skladištenja
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. urn:nbn:hr:159:204532
Modec, Matea
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Food Processes Engineering

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

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Modec, M. (2015). Utjecaj hladne plazme na kvalitetu nektra soka jabuke tijekom skladištenja (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:204532

Modec, Matea. "Utjecaj hladne plazme na kvalitetu nektra soka jabuke tijekom skladištenja." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:204532

Modec, Matea. "Utjecaj hladne plazme na kvalitetu nektra soka jabuke tijekom skladištenja." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:204532

Modec, M. (2015). 'Utjecaj hladne plazme na kvalitetu nektra soka jabuke tijekom skladištenja', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 02 September 2024, https://urn.nsk.hr/urn:nbn:hr:159:204532

Modec M. Utjecaj hladne plazme na kvalitetu nektra soka jabuke tijekom skladištenja [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2015 [cited 2024 September 02] Available at: https://urn.nsk.hr/urn:nbn:hr:159:204532

M. Modec, "Utjecaj hladne plazme na kvalitetu nektra soka jabuke tijekom skladištenja", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:159:204532

Metadata
TitleUtjecaj hladne plazme na kvalitetu nektra soka jabuke tijekom skladištenja
Title (english)The effect of cold plasma tretament on the quality of apple nectar during the process of storage
AuthorMatea Modec
MentorZoran Herceg (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Food Processes Engineering)
Zagreb
Defense date and country2015-09-09, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Interdisciplinary Technical Sciences
Abstract
Cilj ovog rada je bio utvrditi utjecaj hladne plazme na fiziološka ( pH, boju, vitamin C) i mikrobiološka svojstva 50%-tnog nektra soka jabuke tijekom skladištenja te zaključiti može li se tretmanom hladne plazme produžiti rok trajnosti voćnih sokova. Korišten je uređaj za generiranje hladne plazme pri tri različite frekvencije (60, 90, 120 Hz) te su uzorci zagrijani na tri različite temperature (30, 40, 50 ˚C). Na temelju rezultata iz rasta mikrobnih kultura, došlo se do zaključka da hladna plazma je dobar način za produženje roka trajnosti, ponajviše ako se uzorak tretira pri višoj temperaturi i višoj frekvenciji, ali ako se želi zadržat što veća koncentracija vitamina C u nektru jabuke, potrebno je tretirati uzorak pri nižim temperaturama i frekvenciji. Također hladna plazma nije imala značajan utjecaj na promjenu boje nektra jabuke, nego proces skladištenja u kojem su svi uzorci postali svjetliji što se duže skladište zbog razaranja obojenih komponenata soka.
Abstract (english)
The aim of this work was to examine the effect of cold plasma on physiological (value of pH, vitamin C and colour) and microbiological properties of the 50% apple nectar and also determine will the cold plasma tretament prolong shelf-life of fruit juices. Cold plasma was generated in three different frequencies (60, 90, 120 Hz) and the samples were heated in three different temperatures (30, 40, 50 ˚C). The conclusion based on the results of the qrowth of microbiological cultures was that cold plasma is a good way for prolonging shelf-life, mostly for samples treated on higher frequencies and higher temperatures, but for perservation of higher concentration of vitamin C in apple nectar, it was necessary to treat the sample on lower frequencies and temperatures. Also, cold plasma tretament didn't have a considerable effect on the change of colour in apple nectar. Significant effect on the change of colour had storage process in which all the samples became lighter in colour, because of degradation of coloured compounds in the juice.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:204532
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 on2015-12-14 13:54:36