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undergraduate thesis
Utjecaj hladne plazme na ekstrakciju antocijana soka aronije
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. urn:nbn:hr:159:587264
Habjanec, Tena
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

Habjanec, T. (2014). Utjecaj hladne plazme na ekstrakciju antocijana soka aronije (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:587264

Habjanec, Tena. "Utjecaj hladne plazme na ekstrakciju antocijana soka aronije." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:587264

Habjanec, Tena. "Utjecaj hladne plazme na ekstrakciju antocijana soka aronije." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:587264

Habjanec, T. (2014). 'Utjecaj hladne plazme na ekstrakciju antocijana soka aronije', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 21 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:587264

Habjanec T. Utjecaj hladne plazme na ekstrakciju antocijana soka aronije [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2014 [cited 2024 December 21] Available at: https://urn.nsk.hr/urn:nbn:hr:159:587264

T. Habjanec, "Utjecaj hladne plazme na ekstrakciju antocijana soka aronije", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:159:587264

Metadata
TitleUtjecaj hladne plazme na ekstrakciju antocijana soka aronije
Title (english)Influence of cold atmospheric pressure gas phase plasma on anthocyanins extraction in aronia juice
AuthorTena Habjanec
MentorVerica Dragović Uzelac (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 country2014-09-11, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog rada bio je odrediti utjecaj hladne plazme i pasterizacije na koncentraciju antocijana soka aronije usporedno sa koncentracijom antocijana u svježem soku. Istraživanje je provedeno na uzorcima svježeg, pasteriziranog i sokovima aronije tretiranim hladnom plazmom koja se provodi u različitim volumenima (3 i 5 mL) te pri različitom vremenu tretiranja (3, 5 i 7 min). U svim uzorcima određen je ukupni maseni udio antocijana primjenom pH diferencijalne metode. Najveći maseni udio antocijana imao je svježi sok, a nakon toga po udjelu antocijana slijedi pasterizirani sok. Hladna plazma je utjecala na smanjenje udjela antocijana. Smanjenje udjela antocijana ovisilo je o volumenu i vremenu tretiranja soka hladnom plazmom. Najveći maseni udio antocijana kod soka tretiranog plazmom sadržavao je sok tretiran u vremenu od 3 minute i volumenu 5 mL. Dok je najveći pad u udjelu antocijana u odnosu na svježi i pasterizirani sok imao uzorak tretiran u vremenu od 5 minuta i volumenu od 3 mL.
Abstract (english)
Purpose of this thesis was to determine influence of cold atmospheric pressure gas phase plasma and pasteurization on concentration of anthocyanins in aronia juice compared to fresh juice. Research was conducted on samples of fresh, pasteurized and cold atmospheric pressure gas phase plasma treated aronia juice. Juice was treated in different volumes (3 and 5 mL) and during different time (3, 5 and 7 min). Total mass fraction in all samples was determined using pH diferential method. Highest mass fraction of anthocyanins was in fresh juice than in pasteurized juice. Cold atmospheric pressure gas phase plasma caused anthocyanins reduction. Reduction depended on volume and time of cold atmospheric pressure gas phase plasma treatment. Highest mass fraction was determined in juice which was treated during 3 min and volume of 5 mL. Highest reduction compared to fresh and pasteurized juice was in juice that was treated during 5 min and volume of 3 mL.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:587264
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
Terms of useLicence In copyright icon
Created on2017-04-26 10:34:52