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undergraduate thesis
Utjecaj primjene visokog hidrostatskog tlaka na boju minimalno procesiranog krumpira
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. urn:nbn:hr:159:308717
Pejić, Ana
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Process Engineering
Laboratory of Thermodynamics

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

Cite this document

Pejić, A. (2020). Utjecaj primjene visokog hidrostatskog tlaka na boju minimalno procesiranog krumpira (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:308717

Pejić, Ana. "Utjecaj primjene visokog hidrostatskog tlaka na boju minimalno procesiranog krumpira." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:308717

Pejić, Ana. "Utjecaj primjene visokog hidrostatskog tlaka na boju minimalno procesiranog krumpira." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:308717

Pejić, A. (2020). 'Utjecaj primjene visokog hidrostatskog tlaka na boju minimalno procesiranog krumpira', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 02 September 2024, https://urn.nsk.hr/urn:nbn:hr:159:308717

Pejić A. Utjecaj primjene visokog hidrostatskog tlaka na boju minimalno procesiranog krumpira [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2020 [cited 2024 September 02] Available at: https://urn.nsk.hr/urn:nbn:hr:159:308717

A. Pejić, "Utjecaj primjene visokog hidrostatskog tlaka na boju minimalno procesiranog krumpira", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:159:308717

Metadata
TitleUtjecaj primjene visokog hidrostatskog tlaka na boju minimalno procesiranog krumpira
Title (english)Influence of application of high pressure on the color of minimally processed potato
AuthorAna Pejić
MentorFilip Dujmić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Process Engineering)
(Laboratory of Thermodynamics)
Zagreb
Defense date and country2020-09-01, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog rada bio je ispitati utjecaj visokog hidrostatskog tlaka (VHT) na sprječavanje posmeđivanja minimalno procesiranog krumpira (MPK) tijekom skladištenja. MPK je najprije uronjen na 3 minute u 2%-tnu otopinu natrijeva askorbata (Na-Ask) nakon čega je tretiran VHT-om od 400 MPa u trajanju od 3 minute. Utjecaj VHT-a se uspoređivao s uzorcima MPK koji su tretirani samo s 2%-tnom otopinom natrijeva askorbata pod istim uvjetima. Skladištenje je trajalo ukupno 15 dana, a 1., 8., 11. i 15. dan provedena su mjerenja parametara boje, pH, ukupne suhe tvari (%) i senzorski je ocijenjena boja prije i nakon toplinske obrade kuhanja i prženja. Iako senzorski nije primijećena značajnija razlika u boji između uzoraka tretiranih VHT-om i netretiranih, jedino u uzorcima tretiranim VHT-om nije došlo do kvarenja nakon 15 dana skladištenja. Temeljem svih rezultata može se zaključiti kako VHT ima određene pozitivne učinke na parametre boje i ukupnu kvalitetu MPK.
Abstract (english)
The aim of this study was to examine the effect of high hydrostatic pressure (VHT) on the prevention of browning of minimally processed potatoes (MPK) during storage. MPP was first immersed for 3 minutes in 2% sodium ascorbate solution, after which it was treated with HHP of 400 MPa for three minutes. The effect of VHT was compared with MPK samples which were treated with only 2% sodium ascorbate solution under the same conditions. Storing lasted a total of 15 days and measurements of color parameters, pH, total dry matter (%) and color evaluation (before and after heat treatment of frying and cooking) was performed on the 1st, 8th, 11th and 15th day. Although no significant difference was observed between HHP treated and untreated samples after sensory evaluation, only in the VHT treated samples no spoilage occurred after 15 days of storage. Based on all the results, it can be concluded that VHT has certain positive effects on the color parameters and the overall quality of MPK.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:308717
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 on2020-10-29 13:13:48