prikaz prve stranice dokumenta Utjecaj tretmana ozoniranom vodom na kvalitetu minimalno procesiranog krumpira
Access restricted to students and staff of home institution
undergraduate thesis
Utjecaj tretmana ozoniranom vodom na kvalitetu minimalno procesiranog krumpira
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. urn:nbn:hr:159:226389
Dragičević, Marina
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Technology of Fruits and Vegetables Preservation and Processing

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

Cite this document

Dragičević, M. (2019). Utjecaj tretmana ozoniranom vodom na kvalitetu minimalno procesiranog krumpira (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:226389

Dragičević, Marina. "Utjecaj tretmana ozoniranom vodom na kvalitetu minimalno procesiranog krumpira." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:226389

Dragičević, Marina. "Utjecaj tretmana ozoniranom vodom na kvalitetu minimalno procesiranog krumpira." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:226389

Dragičević, M. (2019). 'Utjecaj tretmana ozoniranom vodom na kvalitetu minimalno procesiranog krumpira', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 09 June 2024, https://urn.nsk.hr/urn:nbn:hr:159:226389

Dragičević M. Utjecaj tretmana ozoniranom vodom na kvalitetu minimalno procesiranog krumpira [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2019 [cited 2024 June 09] Available at: https://urn.nsk.hr/urn:nbn:hr:159:226389

M. Dragičević, "Utjecaj tretmana ozoniranom vodom na kvalitetu minimalno procesiranog krumpira", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:159:226389

Metadata
TitleUtjecaj tretmana ozoniranom vodom na kvalitetu minimalno procesiranog krumpira
Title (english)Effect of treatment with ozonated water on the quality of minimally processed potatoes
AuthorMarina Dragičević
MentorBranka Levaj (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Technology of Fruits and Vegetables Preservation and Processing)
Zagreb
Defense date and country2019-07-15, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
U ovom radu se pratio utjecaj vremena tretmana ozoniranom vodom na kvalitetu i stabilnost minimalno procesiranog krumpira (MPK) koji je bio skladišten tijekom 8 dana na 10 °C u hladnjaku. Krumpir je oguljen i narezan na ploške, ispran u hladnoj destiliranoj vodi te tretiran u ozoniranoj vodi 5, 7 i 10 min potom su zapakirani u vakuum i ostavljeni na skladištenje. Tijekom skladištenja MPK 1., 4. i 8. dana pratila su se fizikalno-kemijska svojstva, volumni udio plinova O2 i CO2, boja, tekstura i senzorska svojstva. Na ukupnu suhu tvar najveći je utjecaj imalo vrijeme skladištenja. Djelovanjem ozona se smanjuje pH vrijednost i respiracijsko disanje uzoraka krumpira. Parametri boje su pokazali smanjenje enzimskog posmeđivanja djelovanjem ozona, a parametri teksture su pokazali bolje rezultate djelovanjem ozona pri kraćem vremenu skladištenja. Najbolje rezultate tretmanom ozonirane vode su imali uzorci tretirani 5 minuta prema ispitivanim parametrima.
Abstract (english)
This paper examines the influence of ozonated water treatment time on the quality and stability of minimally processed potato stored for 8 days at 10 °C in the refrigerator. Potato samples were peeled and sliced into thin slices, washed in cold distilled water and treated in ozonated water for 5, 7 and 10 minutes respectively. They were then vacuum packed and left in storage room. During the storage of MPP, on the 1st, 4th and 8th day the physical-chemical properties, O2 and CO2 volume fraction, color, texture and sensory properties were monitored. Storage time had the biggest influence on the total dry matter. Ozonating decreases the pH value and respiration rade of potato samples. Color parameters showed a decrease in enzymatic browning due to ozonating, while texture parameters showed better results when ozonated samples were stored for a shorter time. Samples treated with ozonated water for 5 minutes showed the best results according to for the tested parameters.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:226389
Study programmeTitle: Nutrition
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2019-07-17 09:44:28