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master's thesis
Utjecaj konvekcijskog sušenja na kemijski sastav bundeve
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. urn:nbn:hr:159:301337
Šošo, Lea
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Chemistry and Biochemistry
Laboratory for Analytical Chemistry

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

Cite this document

Šošo, L. (2022). Utjecaj konvekcijskog sušenja na kemijski sastav bundeve (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:301337

Šošo, Lea. "Utjecaj konvekcijskog sušenja na kemijski sastav bundeve." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:301337

Šošo, Lea. "Utjecaj konvekcijskog sušenja na kemijski sastav bundeve." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:301337

Šošo, L. (2022). 'Utjecaj konvekcijskog sušenja na kemijski sastav bundeve', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 05 April 2025, https://urn.nsk.hr/urn:nbn:hr:159:301337

Šošo L. Utjecaj konvekcijskog sušenja na kemijski sastav bundeve [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2022 [cited 2025 April 05] Available at: https://urn.nsk.hr/urn:nbn:hr:159:301337

L. Šošo, "Utjecaj konvekcijskog sušenja na kemijski sastav bundeve", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:159:301337

Metadata
TitleUtjecaj konvekcijskog sušenja na kemijski sastav bundeve
Title (english)Influence of convective drying on the chemical composition of pumpkin
AuthorLea Šošo
MentorAntonela Ninčević Grassino (mentor)
Committee memberMarija Badanjak Sabolović (predsjednik povjerenstva)
Committee memberSuzana Rimac Brnčić (član povjerenstva)
Committee memberFilip Dujmić (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Chemistry and Biochemistry)
(Laboratory for Analytical Chemistry)
Zagreb
Defense date and country2022-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Pulpa bundeve je nutritivno vrijedna namirnica koja se zbog podložnosti kvarenju podvrgava procesu sušenja. Cilj ovog rada bio je analizirati kemijski sastav bundeve sušene u konvekcijskoj sušari uz protok zraka od 1,5 m sˉ¹ pri 50 ℃ i 0,5 m sˉ¹ pri 50, 60 i 70 ℃. Sadržaj nutritivnih komponenata u uzorcima određen je gravimetrijom i UV/Vis spektrofotometrijom. Najniži udio vlage (12,56 %), pepela (5,48 %) i vlakana (10,12 %) sadrži uzorak sušen pri 60 ℃. Isti uzorak ima najveći udio masti (2,18... More %) i šećera (3,49 %). Optimalno vrijeme za provođenje ultrazvučne ekstrakcije šećera pokazalo se 40 min (pri 60 ℃), a za ekstrakciju proteina 20 min. Tako maseni udjeli proteina za uzorke sušene pri 50 ℃ (1,5 m sˉ¹), 60 i 70 ℃ (0,5 m sˉ¹) uz ekstrakciju od 20 min iznose 27,56 %, 25,36 % i 24,44 %. Less
Abstract (english)
Pumpkin pulp is a nutritionally valuable food product that undergoes a drying process due to its susceptibility to spoilage. The aim of this work was to analyze the chemical composition of pumpkin that was dried by convention at an airflow of 1.5 m sˉ¹ for 50 ℃ and 0.5 m sˉ¹ for 50, 60 and 70 ℃. The content of nutrients was determined gravimetrically and UV/Vis spectrophotometrically. The lowest content of moisture (12.56 %), ash (5.48 %) and dietary fiber (10.12 %) was determined in the... More sample dried at 60 ℃. The same sample contained the highest percentage of fat (2.18 %) and sugar (3.49 %). The optimal time for ultrasonic sugar extraction turned out to be 40 min (at 60 °C), and 20 min for protein extraction. Thus, the mass fractions of the samples dried at 50 ℃ (1.5 m sˉ¹), 60 and 70 ℃ (0.5 m sˉ¹) with an extraction of 20 min were 27.56 %, 25.36 % and 24.44 %, respectively. Less
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:301337
Study programmeTitle: Nutrition
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra nutricionizma (magistar/magistra nutricionizma)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2023-02-22 13:37:03
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