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undergraduate thesis
Mikrobiološka kontrola soka šipka tretiranog netoplinskim tehnikama
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. urn:nbn:hr:159:425563
Samardžić, Ana
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Fermentation and Yeast Technology

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

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Samardžić, A. (2018). Mikrobiološka kontrola soka šipka tretiranog netoplinskim tehnikama (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:425563

Samardžić, Ana. "Mikrobiološka kontrola soka šipka tretiranog netoplinskim tehnikama." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:425563

Samardžić, Ana. "Mikrobiološka kontrola soka šipka tretiranog netoplinskim tehnikama." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:425563

Samardžić, A. (2018). 'Mikrobiološka kontrola soka šipka tretiranog netoplinskim tehnikama', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 23 June 2024, https://urn.nsk.hr/urn:nbn:hr:159:425563

Samardžić A. Mikrobiološka kontrola soka šipka tretiranog netoplinskim tehnikama [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2018 [cited 2024 June 23] Available at: https://urn.nsk.hr/urn:nbn:hr:159:425563

A. Samardžić, "Mikrobiološka kontrola soka šipka tretiranog netoplinskim tehnikama", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:159:425563

Metadata
TitleMikrobiološka kontrola soka šipka tretiranog netoplinskim tehnikama
Title (english)Microbiological control of pomegranate juice treated with non-thermal techniques
AuthorAna Samardžić
MentorDamir Stanzer (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Fermentation and Yeast Technology)
Zagreb
Defense date and country2018-08-10, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
Cilj ovog rada bio je ispitati utjecaj tretmana netoplinskim tehnikama, ultrazvukom i hladnom plazmom - pojedinačno i u kombinaciji, na mikrobiološku kvalitetu svježe iscijeđenog šipkovog soka te soka nakon 7. i 14. dana skladištenja pri + 4 °C. Uzorci su tretirani ultrazvukom i hladnom plazmom različitih amplituda i frekvencija te je zatim provedena mikrobiološka kontrola kako bi se utvrdilo koja od ovih tehnika i primijenjeni režim tretiranja je primjenjiv u inaktivaciji mikroorganizama. Najboljom se pokazala kombinacija ove dvije tehnike u uzorku koji je tretiran ultrazvukom amplitude 75 μm-1 u trajanju od 2,5 minute te hladnom plazmom frekvencije 60 Hz u trajanju od 5 minuta.
Abstract (english)
The aim of this study was to determine the effect of the treatment of non-thermal techniques, ultrasound and cold plasma - individually and in combination, on the microbiological quality of freshly squeezed pomegranate juice, as well as after the 7th and 14th day of storage at + 4 ° C. Samples were treated by ultrasound and cold plasma of different amplitudes and frequencies, and microbiological control was then performed to determine which of these techniques was superior to inactivation of microorganisms. The combination of these two techniques which was the best in inactivation was at a sample which was treated by ultrasound amplitude with a value of 75 μm-1 for 2.5 minutes and a cold plasma of 60 Hz for 5 minutes.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:425563
Study programmeTitle: Biotechnology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2018-09-11 08:03:24