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undergraduate thesis
Primjena pulsirajućeg UV svjetla u inaktivaciji kvasca Saccharomyces cerevisiae
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. urn:nbn:hr:159:081317
Ivanešić, Luka
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Food Processes Engineering

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

Cite this document

Ivanešić, L. (2020). Primjena pulsirajućeg UV svjetla u inaktivaciji kvasca Saccharomyces cerevisiae (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:081317

Ivanešić, Luka. "Primjena pulsirajućeg UV svjetla u inaktivaciji kvasca Saccharomyces cerevisiae." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:081317

Ivanešić, Luka. "Primjena pulsirajućeg UV svjetla u inaktivaciji kvasca Saccharomyces cerevisiae." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:081317

Ivanešić, L. (2020). 'Primjena pulsirajućeg UV svjetla u inaktivaciji kvasca Saccharomyces cerevisiae', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 17 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:081317

Ivanešić L. Primjena pulsirajućeg UV svjetla u inaktivaciji kvasca Saccharomyces cerevisiae [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2020 [cited 2024 November 17] Available at: https://urn.nsk.hr/urn:nbn:hr:159:081317

L. Ivanešić, "Primjena pulsirajućeg UV svjetla u inaktivaciji kvasca Saccharomyces cerevisiae", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:159:081317

Metadata
TitlePrimjena pulsirajućeg UV svjetla u inaktivaciji kvasca Saccharomyces cerevisiae
Title (english)Application of pulsed UV light for inactivation of Saccharomyces cerevisiae yeast
AuthorLuka Ivanešić
MentorTomislava Vukušić Pavičić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Food Processes Engineering)
Zagreb
Defense date and country2020-07-01, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Danas je u svijetu sve veća potreba za produljenjem roka zdravstvene ispravnosti prehrambenih proizvoda uz primjenu što brže i jednostavnije tehnologije i što manjeg utjecaja na nutritivni sastav zapakiranog proizvoda. Zato se sve više počinju istraživati netoplinske tehnike obrade proizvoda poput tretmana pulsirajućim UV svjetlom kod kojeg ne dolazi do značajnog razvoja topline tijekom tretmana uz pritom vrlo dobru inaktivaciju mikroorganizama. Zato je cilj ovog rada bio dokazati uspješnost tretmana pulsirajućim UV svjetlom za inaktivaciju kvasca Saccharomyces cerevisiae u dvije različite ambalaže uz promjenjive parametre vremena trajanja tretmana i udaljenosti uzorka od izvora zračenja. Rezultati istraživanja pokazali su najveću uspješnost u inaktivaciji kvasca nakon tretmana u ambalaži PP/Ac/PVDC koja je karakteristična po svojoj propusnosti za elektromagnetsko zračenje te je dobivena 100%-tna decimalna redukcija kvasca. Kod tretmana u ambalaži PPmet/PE, koju karakterizira neprozirnost i time nepropusnost na elektromagnetsko zračenje, nije bilo decimalne redukcije kvasca te se kao takva pokazala neprimjerenom za tretman pulsirajućim UV svjetlom.
Abstract (english)
Today, there is a growing need to extend the shelf life of food products with the application of the faster and simpler technology with the minimum impact on the nutritional composition of the packaged product. Therefore, non-thermal techniques of product processing, such as treatment with pulsed UV light, in which there is no significant development of heat during the treatment with very good inactivation of microorganisms, are increasingly being researched. The aim of this study was to prove the success of treatment with pulsed UV light in inactivation of the yeast Saccharomyces cerevisiae in two different packages with variable parameters of treatment being duration and distance of the sample from the radiation source. The results of the research showed the greatest success in yeast inactivation after treatment in PP/Ac/PVDC packaging, which is characterized by its permeability to electromagnetic radiation, and a 100% decimal reduction of yeast was obtained. In the treatment in PPmet/PE packaging, which is characterized by opacity and thus impermeability to electromagnetic radiation, there was no decimal reduction of yeast and as such is unsuitable for treatment with pulsed UV light.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:081317
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 Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2020-07-24 13:01:49