prikaz prve stranice dokumenta Optimiranje parametara ultrazvučne obrade soka i sosa rajčice, te utjecaj na fizikalna svojstva i mikrobiološku ispravnost
  Download
PDF 1.45 MB
master's thesis
Optimiranje parametara ultrazvučne obrade soka i sosa rajčice, te utjecaj na fizikalna svojstva i mikrobiološku ispravnost
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. urn:nbn:hr:159:406311
Gavran, Maristela
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

Gavran, M. (2022). Optimiranje parametara ultrazvučne obrade soka i sosa rajčice, te utjecaj na fizikalna svojstva i mikrobiološku ispravnost (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:406311

Gavran, Maristela. "Optimiranje parametara ultrazvučne obrade soka i sosa rajčice, te utjecaj na fizikalna svojstva i mikrobiološku ispravnost." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:406311

Gavran, Maristela. "Optimiranje parametara ultrazvučne obrade soka i sosa rajčice, te utjecaj na fizikalna svojstva i mikrobiološku ispravnost." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:406311

Gavran, M. (2022). 'Optimiranje parametara ultrazvučne obrade soka i sosa rajčice, te utjecaj na fizikalna svojstva i mikrobiološku ispravnost', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 12 May 2024, https://urn.nsk.hr/urn:nbn:hr:159:406311

Gavran M. Optimiranje parametara ultrazvučne obrade soka i sosa rajčice, te utjecaj na fizikalna svojstva i mikrobiološku ispravnost [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2022 [cited 2024 May 12] Available at: https://urn.nsk.hr/urn:nbn:hr:159:406311

M. Gavran, "Optimiranje parametara ultrazvučne obrade soka i sosa rajčice, te utjecaj na fizikalna svojstva i mikrobiološku ispravnost", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:159:406311

Metadata
TitleOptimiranje parametara ultrazvučne obrade soka i sosa rajčice, te utjecaj na fizikalna svojstva i mikrobiološku ispravnost
Title (english)Optimization of ultrasound parameters in the processing of tomato juice and sauce and their impact on physical properties and microbiological safety
AuthorMaristela Gavran
MentorAnet Režek Jambrak (mentor)
Committee memberSven Karlović (predsjednik povjerenstva)
Committee memberKsenija Markov (član povjerenstva)
Committee memberJadranka Frece (član povjerenstva)
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 country2022-09-19, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Homogenizirani uzorci sosa i soka od rajčice, tretirani su ultrazvukom visokog intenziteta, toplinskim (pri 60 °C, 3 minute) i hot break tretmanom (pri 85 °C, 3 minute). Uzorci su analizirani odmah, te su skladišteni pri 4 °C u trajanju od 7 dana, nakon čega su ponovljene iste analize. Utjecaj amplitude ultrazvuka, tlaka homogenizacije i vremena skladištenja određen je multifaktorijalnom analizom varijanci za stupnjeve Brix-a, pH vrijednost, električnu vodljivost, ukupne fenole, antioksidacijsku aktivnost, koncentraciju likopena, klorofila a i b te koncentraciju aerobnih mezofilnih bakterija i plijesni. Kao statistički značajan (p<0,05), pokazao se utjecaj amplitude na antioksidacijsku aktivnost i koncentraciju klorofila a u uzorcima sosa. Tlak homogenizacije imao je statistički značajan utjecaj na električnu vodljivost, antioksidacijsku aktivnost i koncentraciju klorofila a u sosu, dok je vrijeme skladištenja statistički značajno utjecalo na antioksidacijsku aktivnost sosa te koncentraciju klorofila a i b u sosu i soku. Utjecaj tlaka homogenizacije i vremena skladištenja na izlazne parametre sosa i soka od rajčice tretiranog toplinskim i hot break tretmanom, ispitivan je dvosmjernom analizom varijance.
Abstract (english)
Homogenized tomato sauce and juice samples were treated with high power ultrasound, thermal (60 °C, 3 minutes) and hot break treatment (85 °C, 3 minutes). The samples were immediately analyzed and then stored at 4 °C for 7 days, afterwards the same analyses were repeated on the samples. Ultrasound amplitude, homogenization pressure and storage time influence on °Brix, pH, conductivity, total phenolic content, antioxidant activity, lycopene, chlorophyll a and b, along with total plate and mold count, was determined by MANOVA. The effect of amplitude on antioxidant activity and chlorophyll a concentration in the sauce samples was found to be statistically significant (p<0,05). Homogenization pressure had a statistically significant effect on conductivity, antioxidant activity and chlorophyll a concentration in sauce samples, while storage time showed statistical significance for antioxidant activity of sauce samples and chlorophyll a and b concentration in sauce and juice samples. The effect of homogenization pressure and storage time on output parameters of thermally and hot break treated tomato sauce and juice samples was examined by two-factor ANOVA.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:406311
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 on2023-02-13 14:02:05