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undergraduate thesis
Utjecaj hladne plazme na kvalitetu 100%tnog soka jabuke tijekom skladištenja
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. urn:nbn:hr:159:060046
Žugčić, Tihana
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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Žugčić, T. (2015). Utjecaj hladne plazme na kvalitetu 100%tnog 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:159:060046

Žugčić, Tihana. "Utjecaj hladne plazme na kvalitetu 100%tnog soka jabuke tijekom skladištenja." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:060046

Žugčić, Tihana. "Utjecaj hladne plazme na kvalitetu 100%tnog soka jabuke tijekom skladištenja." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:060046

Žugčić, T. (2015). 'Utjecaj hladne plazme na kvalitetu 100%tnog soka jabuke tijekom skladištenja', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 09 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:060046

Žugčić T. Utjecaj hladne plazme na kvalitetu 100%tnog soka jabuke tijekom skladištenja [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2015 [cited 2024 November 09] Available at: https://urn.nsk.hr/urn:nbn:hr:159:060046

T. Žugčić, "Utjecaj hladne plazme na kvalitetu 100%tnog 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:159:060046

Metadata
TitleUtjecaj hladne plazme na kvalitetu 100%tnog soka jabuke tijekom skladištenja
Title (english)Effect of cold plasma to the quality of 100% apple juice during storage
AuthorTihana Žugčić
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 country2015-07-08, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U ovom radu ispitivan je utjecaj hladne plazme na kvalitetu 100%-tnog soka jabuke tijekom skladištenja od 10 dana. Praćena je mikrobiološka aktivnost, sadržaj vitamina C, pH te promjena boje. Pripremljeni uzorci tretirani su hladnom plazmom pri frekvenciji od 60, 90 i 120 Hz. Tretmani su se provodili u trajanju od 3, 6 i 9 min pri temperaturi od 30, 40 i 50 °C. Ispitivanjem utjecaja hladne plazme na kvalitetu 100 %-tnog soka jabuke tijekom skladištenja utvrđeno je da se najveća redukcija mikroorganizama ostvaruje dužim tretiranjem hladnom plazmom. Učinak je veći primjenom veće temperature. Dužim tretmanom ostvaruje se veća degradacija boje i vitamina C. Utjecaj hladne plazme na promjenu pH-vrijednosti nije značajan. Na temelju rezultata, može se zaključiti da je hladna plazma dobra metoda za produljenje roka trajnosti. Duži tretman pri većoj temperaturi i frekvenciji rezultirao je boljom inaktivacijom mikroorganizama, dok se za očuvanje vitamina C i boje soka najučinkovitijim pokazao kraći tretman.
Abstract (english)
The aim of this thesis was to examine the effect of cold plasma to the quality of 100% apple juice during 10 days storage. Quality parameters such as vitamin C content, pH, color, and changes of microbial activity were monitored during storage time. Juice samples were treated by cold plasma with applied frequencies of 60, 90 and 120 Hz. The experiments were conducted at different treatment times (3, 6 and 9 min) and temperature variations (30, 40 and 50 °C). This study of the effect of cold plasma to the quality of 100% apple juice during storage showed that the combined treatment had the most influence, depending on temperature and treatment time. Longer treatment time showed greater microbial reduction, but also vitamin C and color degradation. The effect of cold plasma on pH measurement was not significant. In conclusion, cold plasma is a promising new technique for prolonging juice shelf-life. Longer treatment time, higher frequencies and higher temperature are optimal parameters for microbial inactivation, but on the other hand, shorter treatment time are more effective for vitamin C and color preservation.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:060046
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
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Created on2017-04-26 07:26:11