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undergraduate thesis
Primjena blisko-infracrvene spektroskopije u analizi sokova od jabuka
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. urn:nbn:hr:159:700777
Šegmanović, Viktor
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Process Engineering
Laboratory for Measurement, Regulation and Automatisation

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

Cite this document

Šegmanović, V. (2018). Primjena blisko-infracrvene spektroskopije u analizi sokova od jabuka (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:700777

Šegmanović, Viktor. "Primjena blisko-infracrvene spektroskopije u analizi sokova od jabuka." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:700777

Šegmanović, Viktor. "Primjena blisko-infracrvene spektroskopije u analizi sokova od jabuka." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:700777

Šegmanović, V. (2018). 'Primjena blisko-infracrvene spektroskopije u analizi sokova od jabuka', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 10 June 2024, https://urn.nsk.hr/urn:nbn:hr:159:700777

Šegmanović V. Primjena blisko-infracrvene spektroskopije u analizi sokova od jabuka [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2018 [cited 2024 June 10] Available at: https://urn.nsk.hr/urn:nbn:hr:159:700777

V. Šegmanović, "Primjena blisko-infracrvene spektroskopije u analizi sokova od jabuka", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:159:700777

Metadata
TitlePrimjena blisko-infracrvene spektroskopije u analizi sokova od jabuka
Title (english)Application of close-infrared spectroscopy in apple juice analysis
AuthorViktor Šegmanović
MentorDavor Valinger (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Process Engineering)
(Laboratory for Measurement, Regulation and Automatisation)
Zagreb
Defense date and country2018-09-21, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Razvojem blisko infracrvene spektroskopije (NIRs) kroz povijest dolazi do njene sve veće primjene u prehrambenoj industriji. Povećanje tržišnih i potrošačkih želja za kvalitetom hrane s pozitivnim zdravstvenim prednostima stvorilo je potrebu za učinkovitim i točnim analitičkim metodama gjde se NIR pokazala kao uspješna metoda. NIR se koristi za praćenje fizikalnih i kemijskih svojstava prehrambnih proizvoda, te se zbog specifičnosti i osjetljivosti na promjene u kemijskim i fizikalnim svojstvima uzorka koji se analizira može upotrijebiti za praćenje autentičnosti i podrijetla različitih prehrambenih proizvoda. Cilj ovog rada je bio ispitati mogućnost razlikovanja dvije sorte jabuka (granny smith i idared) i njihovih sokova te utjecaj dodatka različitih koncentracija šećera u sokove jabuka pomoću NIR spektroskopije. Rezultati su pokazali da je NIR spektroskopija uspješna prilikom razlikovanja sorti jabuka, njihovih sokova i različitih koncentracija šećera u sokovima.
Abstract (english)
Development of near infrared spectroscopy (NIRs) through history is increasing its application in food industry. Increasing market and consumer desires for quality food with positive health benefits created the need for efficient and accurate analytical methods where NIR proved to be a successful method. NIR is used to monitor physical and chemical properties of food products, and due to the specificity and susceptibility to changes in the chemical and physical properties of the sample being analyzed, it can be used to track the authenticity and origin of different food products. The aim of this paper was to examine the possibility of distinguishing two apple varieties (granny smith and idared) and their juices and the influence of the addition of different concentrations of sugar in apple juices using NIR spectroscopy. The results showed that NIR spectroscopy was successful in distinguishing apple varieties, their juices, and varying sugar concentrations in juices.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:700777
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 on2018-09-25 09:30:43