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undergraduate thesis
Utjecaj obrade visokim hidrostatskim tlakom na reološka i mehanička svojstva soka iz voća kaki (Diospyros kaki)
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. urn:nbn:hr:159:554893
Poturica, Vlatka
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Process Engineering
Laboratory for Unit Operations

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

Cite this document

Poturica, V. (2016). Utjecaj obrade visokim hidrostatskim tlakom na reološka i mehanička svojstva soka iz voća kaki (Diospyros kaki) (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:554893

Poturica, Vlatka. "Utjecaj obrade visokim hidrostatskim tlakom na reološka i mehanička svojstva soka iz voća kaki (Diospyros kaki)." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:554893

Poturica, Vlatka. "Utjecaj obrade visokim hidrostatskim tlakom na reološka i mehanička svojstva soka iz voća kaki (Diospyros kaki)." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:554893

Poturica, V. (2016). 'Utjecaj obrade visokim hidrostatskim tlakom na reološka i mehanička svojstva soka iz voća kaki (Diospyros kaki)', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 30 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:554893

Poturica V. Utjecaj obrade visokim hidrostatskim tlakom na reološka i mehanička svojstva soka iz voća kaki (Diospyros kaki) [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2016 [cited 2024 December 30] Available at: https://urn.nsk.hr/urn:nbn:hr:159:554893

V. Poturica, "Utjecaj obrade visokim hidrostatskim tlakom na reološka i mehanička svojstva soka iz voća kaki (Diospyros kaki)", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:159:554893

Metadata
TitleUtjecaj obrade visokim hidrostatskim tlakom na reološka i mehanička svojstva soka iz voća kaki (Diospyros kaki)
Title (english)Influence of high hydrostatic pressure on the rheological and mechanical properties of the juice from the fruit Japanese Persimmon (Diospyros kaki)
AuthorVlatka Poturica
MentorDamir Ježek (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Process Engineering)
(Laboratory for Unit Operations)
Zagreb
Defense date and country2016-06-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U ovom radu ispitivan je utjecaj obrade visokim hidrostatskim tlakom na reološka i mehanička svojstva soka iz voća kaki (Diospyros kaki). Određivani parametri su pH, gustoća, viskoznost, raspodjela veličine čestica, boja i tekstura. Nakon mjesec dana mjerenja su ponovljena, kako bi potvrdili upotrebu tlaka kao alternativnu metodu sterilizaciji temperaturom. Pripremljeni uzorci tretirani su visokim hidrostatskim tlakom od 200, 300 i 400MPa u trajanju od 4 i 8 minuta. Ispitivanjem utjecaja visokog hidrostatskog tlaka na reološka i mehanička svojstva soka voća kaki utvrđeno je da nema značajnije promjene u navedenim svojstvima. Tijekom skladištenja ista svojstva su uglavnom održana. Najbolja održivost svojstava ostvarena je djelovanjem tlaka od 300MPa u trajanju od 8min. Primjenom većeg tlaka dolazi do veće degradacije boje. Na temelju rezultata, može se zaključiti da je visoki hidrostatski tlak dobra metoda tretiranja soka pri čemu izvorna reološka i mehanička svojstva ostaju očuvana, a trajnost je produljena. Najučinkovitijim pokazao se tretman tlakom od 300MPa kroz 8min.
Abstract (english)
The aim of this thesis was to examine the effect of treatment with high hydrostatic pressure on the rheological and mechanical properties of the juice from the fruit Japanese Persimmon (Diospyros kaki). Determined parameters are pH, density, viscosity, particle size distribution, color and texture. After a month the measurements are repeated to confirm the use of pressure as an alternative method of temperature sterilization. The prepared samples were treated with high hydrostatic pressure of 200, 300 and 400MP in duration of 4 and 8 minutes. By examining the impact of high hydrostatic pressure on the rheological and mechanical properties of fruit juice Japanese Persimmon it is determined that there are no significant changes in these properties. During storage the same properties are mainly held. Best sustainability of characteristics is achieved by pressure of 300 MPa for an 8min. Using a higher pressure leads to higher degradation of colors. Based on the results, it can be concluded that the high hydrostatic pressure is a good method of treating juice with whom original rheological and mechanical properties remain intact, and durability is prolonged. The most effective treatment has proven to be a pressure of 300MPa through 8min.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:554893
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
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Created on2017-04-24 12:52:49