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undergraduate thesis
Utjecaj visokog hidrostatskog tlaka na reološka svojstva i teksturu voćnih smoothieja
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. urn:nbn:hr:159:064719
Majcen, Krešimir
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

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Majcen, K. (2019). Utjecaj visokog hidrostatskog tlaka na reološka svojstva i teksturu voćnih smoothieja (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:064719

Majcen, Krešimir. "Utjecaj visokog hidrostatskog tlaka na reološka svojstva i teksturu voćnih smoothieja." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:064719

Majcen, Krešimir. "Utjecaj visokog hidrostatskog tlaka na reološka svojstva i teksturu voćnih smoothieja." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:064719

Majcen, K. (2019). 'Utjecaj visokog hidrostatskog tlaka na reološka svojstva i teksturu voćnih smoothieja', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 10 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:064719

Majcen K. Utjecaj visokog hidrostatskog tlaka na reološka svojstva i teksturu voćnih smoothieja [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2019 [cited 2024 November 10] Available at: https://urn.nsk.hr/urn:nbn:hr:159:064719

K. Majcen, "Utjecaj visokog hidrostatskog tlaka na reološka svojstva i teksturu voćnih smoothieja", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:159:064719

Metadata
TitleUtjecaj visokog hidrostatskog tlaka na reološka svojstva i teksturu voćnih smoothieja
Title (english)Influence of high hydrostatic pressure on the rheological properties and texture of fruit smoothies
AuthorKrešimir Majcen
MentorSven Karlović (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Process Engineering)
(Laboratory for Unit Operations)
Zagreb
Defense date and country2019-09-18, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U posljednje vrijeme mnoga istraživanja usmjerena su na razvoj novih, blažih tehnika obrade hrane za koje se pretpostavlja da mogu zamijeniti neke tradicionalne procese prehrambene industrije radi dobivanja prehrambenih proizvoda visoke kvalitete kod kojeg su promjene u teksturi i senzorskim svojstvima svedene na minimum. Neki od tih novijih, alternativnih postupaka obrade su uporaba visokog hidrostatskog tlaka, ultrazvuka, mikrovalova, promjenjivog električnog polja itd. U ovom radu pratio se rad visokog hidrostatskog tlaka i njegov utjecaj na svojstva voćnih smoothieja. U istraživanju korišteni su različiti tlakovi i različita vremena tretiranja te je promatran njihov utjecaj na viskoznost, pH, promjene boje i raspodjelu veličine čestica.
Abstract (english)
Lately, a lot of research is focused on developing newer, milder food processing techniques that are thought to replace some of the traditional food industry processes to produce high quality food products, which minimize changes in texture and sensory properties. Some of these new, alternative procedures are high hydrostatic pressure, ultrasound, microwaves, alternating electric fields,etc. In this research usage of high hydrostatic pressure and its influence on textural, physical and nutritional aspects of fruit smoothies was observed. Different pressures and different treatment durations were used and their effects on viscosity, pH, discolouration, and particle size distribution were then observed.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:064719
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 on2019-10-03 09:36:38