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undergraduate thesis
Primjena tehnologije preprekama u obradi funkcionalnih voćnih sokova
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. urn:nbn:hr:159:387322
Kao, Leona
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Management, Foreign Languages for Specific Purposes and Physical Education and Health
Laboratory for Sustainable Development

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

Cite this document

Kao, L. (2020). Primjena tehnologije preprekama u obradi funkcionalnih voćnih sokova (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:387322

Kao, Leona. "Primjena tehnologije preprekama u obradi funkcionalnih voćnih sokova." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:387322

Kao, Leona. "Primjena tehnologije preprekama u obradi funkcionalnih voćnih sokova." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:387322

Kao, L. (2020). 'Primjena tehnologije preprekama u obradi funkcionalnih voćnih sokova', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 11 July 2024, https://urn.nsk.hr/urn:nbn:hr:159:387322

Kao L. Primjena tehnologije preprekama u obradi funkcionalnih voćnih sokova [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2020 [cited 2024 July 11] Available at: https://urn.nsk.hr/urn:nbn:hr:159:387322

L. Kao, "Primjena tehnologije preprekama u obradi funkcionalnih voćnih sokova", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:159:387322

Metadata
TitlePrimjena tehnologije preprekama u obradi funkcionalnih voćnih sokova
Title (english)Application of hurdle technology in preservation of functional fruit juices
AuthorLeona Kao
MentorPredrag Putnik (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Management, Foreign Languages for Specific Purposes and Physical Education and Health)
(Laboratory for Sustainable Development)
Zagreb
Defense date and country2020-09-01, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog rada je bio literaturnim pretraživanjem utvrditi primjenu tehnologije „preprekama“ u obradi funkcionalnih voćnih sokova. Funkcionalni voćni sokovi su u današnje vrijeme sve više traženi od strane potrošača, obzirom na potencijal pozitivnog učinka na zdravlje. Zajedno s tržištem funkcionalnih voćnih sokova, razvijaju se i inovativne tehnologije za obradu istih, od kojih se u novije vrijeme sve više istražuje tzv. tehnologija „preprekama“. Ova tehnologija podrazumijeva primjenu više različitih postupaka obrade pri blažim uvjetima obrade čijim se zajedničkim djelovanjem dobiva stabilan proizvod visoke kvalitete. U tehnologiji „preprekama“ najčešće se kombiniraju pulsirajuće električno polje, visoki hidrostatski tlak i ultrazvuk visoke snage te kombinacija jedne od ovih tehnologija s blažim toplinskim postupkom. Za razliku od tradicionalnih metoda obrade sokova, ovim se načinom osigurava mikrobiološka ispravnost funkcionalnih sokova uz minimalnu nutritivnu deterioraciju. Iz ovog razloga, u budućnosti se očekuje daljnji razvoj tehnologije „preprekama“ kao i njena primjena u industriji.
Abstract (english)
This work focuses on the literature review regarding application of “hurdle” technology in the preservation of functional fruit juices. The demand for functional fruit juices is rapidly growing due to its positive health effect. Along with the growing market, innovative technologies for functional fruit juices processing are also being developed, including “hurdle” technology. This concept implies the application of different processing treatments under milder process conditions that can act synergistically resulting in a high quality product. The "hurdle" technology most often combines pulsed electric field, high hydrostatic pressure and high-power ultrasound, and a combination of one of these technologies with a milder thermal process. In contrast to conventional thermal processing, this technology ensures the microbiological safety with minimal nutritional deterioration. In a line with all mentioned, it can be concluded that further development of “hurdle” technology, as well as its application in the food industry, expected in the future.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:387322
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 on2020-11-06 11:29:21