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master's thesis
Mogućnosti primjene aditivnih tehnologija na voćnim kašama
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. urn:nbn:hr:159:266777
Čabrilo, Tereza
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

Čabrilo, T. (2021). Mogućnosti primjene aditivnih tehnologija na voćnim kašama (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:266777

Čabrilo, Tereza. "Mogućnosti primjene aditivnih tehnologija na voćnim kašama." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:266777

Čabrilo, Tereza. "Mogućnosti primjene aditivnih tehnologija na voćnim kašama." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:266777

Čabrilo, T. (2021). 'Mogućnosti primjene aditivnih tehnologija na voćnim kašama', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 30 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:266777

Čabrilo T. Mogućnosti primjene aditivnih tehnologija na voćnim kašama [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2021 [cited 2024 December 30] Available at: https://urn.nsk.hr/urn:nbn:hr:159:266777

T. Čabrilo, "Mogućnosti primjene aditivnih tehnologija na voćnim kašama", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:159:266777

Metadata
TitleMogućnosti primjene aditivnih tehnologija na voćnim kašama
Title (english)Possibilities of fruit puree additive manufacturing
AuthorTereza Čabrilo
MentorTomislava Vukušić Pavičić (mentor)
Committee memberZoran Herceg (predsjednik povjerenstva)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Food Processes Engineering)
Zagreb
Defense date and country2021-07-06, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
3D printanje primjer je aditivne tehnologije koja se temelji na ispisivanju materijala na podlogu u slojevima. Ima potencijal za primjenu u prehrambenoj industriji prvenstveno zbog mogućnosti proizvodnje personaliziranih obroka složenih oblika. Cilj ovog rada jest ispitati mogućnosti smjesa na bazi voćnih kaša s dodatkom hidrokoloida za 3D ispis odabranih oblika (visibaba i srce) uz postizanje odgovarajućih reoloških parametara. Povećanje viskoznosti dodatkom hidrokoloida popraćeno je promjenom parametra boje L*. Brzina ekstruzije i ponovljivost ispisa određeni su u svrhu procjene uspješnosti procesa printanja te su utvrđene razlike između oblika visibaba i srca. Rezultati provedene ankete usprkos prehrambenoj neofobiji, pokazali su da većina ispitanika vidi mogućnost primjene 3D isprintanih oblika na bazi voćne kaše u prehrambenoj industriji.
Abstract (english)
An example of additive manufacturing is 3D printing, based on adding material in layers. It has the potential for application in the food industry primarily due to producing personalized meals of complex shapes. This paper aims to investigate the possibility of mixtures based on fruit purees with additional hydrocolloids for 3D printing of selected shapes (flower and heart) while achieving the appropriate rheological parameters. The increase in the viscosity by adding hydrocolloids was accompanied by a change in the color parameter L *. Extrusion speed and print repeatability were determined to evaluate the success of the printing process, and differences between flower and heart shapes were identified. A survey conducted despite food neophobia showed that most respondents see the possibility of applying 3D printed forms based on fruit puree in the food industry.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:266777
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2021-09-06 12:00:59