prikaz prve stranice dokumenta Utjecaj visokog hidrostatskog tlaka na promjenu teksture i boje različitih sorti jabuka
Access restricted to students and staff of home institution
undergraduate thesis
Utjecaj visokog hidrostatskog tlaka na promjenu teksture i boje različitih sorti jabuka
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. urn:nbn:hr:159:923485
Komušar, Leonarda
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

Komušar, L. (2017). Utjecaj visokog hidrostatskog tlaka na promjenu teksture i boje različitih sorti jabuka (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:923485

Komušar, Leonarda. "Utjecaj visokog hidrostatskog tlaka na promjenu teksture i boje različitih sorti jabuka." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:923485

Komušar, Leonarda. "Utjecaj visokog hidrostatskog tlaka na promjenu teksture i boje različitih sorti jabuka." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:923485

Komušar, L. (2017). 'Utjecaj visokog hidrostatskog tlaka na promjenu teksture i boje različitih sorti jabuka', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 17 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:923485

Komušar L. Utjecaj visokog hidrostatskog tlaka na promjenu teksture i boje različitih sorti jabuka [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2024 November 17] Available at: https://urn.nsk.hr/urn:nbn:hr:159:923485

L. Komušar, "Utjecaj visokog hidrostatskog tlaka na promjenu teksture i boje različitih sorti jabuka", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:923485

Metadata
TitleUtjecaj visokog hidrostatskog tlaka na promjenu teksture i boje različitih sorti jabuka
Title (english)The influence of high hydrostatic pressure on the change of the texture and color of different apple varieties
AuthorLeonarda Komušar
MentorTomislav Bosiljkov (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Process Engineering)
(Laboratory for Unit Operations)
Zagreb
Defense date and country2017-09-19, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U ovom radu pratio se utjecaj visokog hidrostatskog tlaka na promjenu teksture i boje različitih sorti jabuke – “Granny smith” i “Idared”. Različite vrijednosti tlakova (200, 400 i 600 MPa) i vremena obrade (10 i 20 minuta) imaju statistički značajan utjecaj na teksturna svojstva: tvrdoću, elastičnost, kohezivnost, žvakavost i rad potreban za pucanje uzorka. Mjerenja su provedena analizatorom teksture primjenom „TPA“ testa (kompresija u dva ciklusa). Dobiveni rezultati statistički su obrađeni (ANOVA) pomoću programskog paketa „Statistica 12“. Teksturni profili pokazali su da jabuke sorte „Granny smith“ imaju veću tvrdoću od jabuka sorte „Idared“. Osim svojstava teksture praćene su promjene L, a i b vrijednosti obje sorte nakon obrade. Negativni β – koeficijenti (L vrijednost) utjecaja visokog tlaka i vremena obrade ukazuju kako jabuka sorte „Granny smith“ postaje tamnija.
Abstract (english)
In this work, the influence of high hydrostatic pressure on the texture and color of two different type of apples – “Granny smith” and “Idared” was studied. High-pressure treatment was performed with following conditions: (200, 400 and 600 MPa) and processing time (10 and 20 minutes). Statistical analysis (ANOVA) was performed with „Statistica 12“. Process parameters have a statistically significant influence on various textural properties – hardness, elasticity, cohesiveness, chewiness and work. In order to determine these properties, a „TPA“ test was carried out (compression in two cycles). Apples of the variety "Granny smith" have a higher hardness than the apple of the "Idared" variety. Negative β – coefficient indicates a decreasing of lightness by „Granny smith“ type.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:923485
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 conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-09-27 11:11:12