prikaz prve stranice dokumenta Utjecaj primjene visokog hidrostatskog tlaka na teksturu minimalno procesiranog krumpira
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undergraduate thesis
Utjecaj primjene visokog hidrostatskog tlaka na teksturu minimalno procesiranog krumpira
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. urn:nbn:hr:159:554389
Žigolić, Adrijana
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

Žigolić, A. (2020). Utjecaj primjene visokog hidrostatskog tlaka na teksturu minimalno procesiranog krumpira (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:554389

Žigolić, Adrijana. "Utjecaj primjene visokog hidrostatskog tlaka na teksturu minimalno procesiranog krumpira." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:554389

Žigolić, Adrijana. "Utjecaj primjene visokog hidrostatskog tlaka na teksturu minimalno procesiranog krumpira." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:554389

Žigolić, A. (2020). 'Utjecaj primjene visokog hidrostatskog tlaka na teksturu minimalno procesiranog krumpira', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 26 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:554389

Žigolić A. Utjecaj primjene visokog hidrostatskog tlaka na teksturu minimalno procesiranog krumpira [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2020 [cited 2024 November 26] Available at: https://urn.nsk.hr/urn:nbn:hr:159:554389

A. Žigolić, "Utjecaj primjene visokog hidrostatskog tlaka na teksturu 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:159:554389

Metadata
TitleUtjecaj primjene visokog hidrostatskog tlaka na teksturu minimalno procesiranog krumpira
Title (english)Influence of application of high hydrostatic pressure on texture of minimally processed potato
AuthorAdrijana Žigolić
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
Svrha ovog rada bila je istražiti utjecaj visokog hidrostatskog tlaka (VHT) u kombinaciji s natrij askorbatom na kvalitetu i stabilnost teksture minimalno procesiranog krumpira (MPK) tijekom 15 dana skladištenja pri 4 °C te ga usporediti sa MPK tretiranim samo natrij askorbatom. Tijekom skladištenja 1., 8., 11. i 15. dan u uzorcima sirovog MPK određeni su ukupna suha tvar, pH, tekstura te senzorska ocjena teksture i mirisa. Također na termički obrađenim uzorcima kuhanjem i prženjem provedena je senzorska analiza teksture i mirisa. Primjenom kombiniranog tretmana natrij askorbatom i VHT nije došlo do statistički značajnih promjena u tvrdoći kroz svih 15. dana skladištenja (p = 0,0854) uz očuvanje senzorskih svojstava kroz čitav period skladištenja, dok kod MPK tretiranog samo natrij askorbatom nakon 11. dana skladištenja dolazi do značajnog pada tvrdoće (p = 0,0019) i kvarenja uzorka.
Abstract (english)
The aim of this study was to investigate the effect of high hydrostatic pressure (VHT) in combination with sodium ascorbate on the quality and texture stability of minimally processed potatoes (MPK) during 15 days of storage at 4 °C. Samples were compared with MPK treated only with sodium ascorbate. During storage on the 1st, 8th, 11th and 15th day in the samples of raw MPK were determined the total dry matter, pH, texture and sensory evaluation of texture and odor. Sensory analysis of texture and odor was also performed on heat-treated samples by cooking and frying. The use of combined treatment with sodium ascorbate and VHT did not show statistically significant changes in hardness during all 15 days of storage (p 0.0854) while maintaining sensory properties throughout the storage period, while in MPC treated only with sodium ascorbate after the 11th day of storage significant drop in hardness (p 0.0019) and sample spoilage.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:554389
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 on2020-11-06 11:06:36