prikaz prve stranice dokumenta Inkapsulacija u prehrambenoj industriji
Access restricted to students and staff of home institution
undergraduate thesis
Inkapsulacija u prehrambenoj industriji
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. urn:nbn:hr:159:022657
Šicel, Tanita
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Process Engineering
Laboratory for Unit Operations

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

Cite this document

Šicel, T. (2014). Inkapsulacija u prehrambenoj industriji (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:022657

Šicel, Tanita. "Inkapsulacija u prehrambenoj industriji." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:022657

Šicel, Tanita. "Inkapsulacija u prehrambenoj industriji." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:022657

Šicel, T. (2014). 'Inkapsulacija u prehrambenoj industriji', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 10 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:022657

Šicel T. Inkapsulacija u prehrambenoj industriji [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2014 [cited 2024 November 10] Available at: https://urn.nsk.hr/urn:nbn:hr:159:022657

T. Šicel, "Inkapsulacija u prehrambenoj industriji", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:159:022657

Metadata
TitleInkapsulacija u prehrambenoj industriji
Title (english)Encapsulation in the food industry
AuthorTanita Šicel
MentorIngrid Bauman (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Process Engineering)
(Laboratory for Unit Operations)
Zagreb
Defense date and country2014-09-11, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Proizvodnja namirnica i sirovina u praškastom obliku je vrlo bitna za prehrambenu industriju. Dehidriranjem namirnica i njihovim pretvaranjem u prahove produžujemo njihov rok trajanja i sprijčavamo kvarenje. Inkapsulacijom prehrambenih prahova povećavamo otpornost sastojaka i štitimo od vanjskih utjecaja (toplina, vlaga, svijetlo...). Inkapsulacijom možemo kontrolirati otpuštanje aktivnih sastojka pa samim time njihovo djelovanje i prikriti negativna svojstva kao što je gorak okus. U ovom radu opisane su neke metode inkapsulacije: spray drying, ekstruzija, centrifugalna ekstruzija, molekularna inkluzija u ciklodekstrin, koarcervacija, oblaganje u fluidiziranom sloju, spray cooling i spray chilling, centrifugalno odvajanje suspenzije, kokristalizacija...
Abstract (english)
Production of food and raw materials in form of powder is very important for the food industry. By dehydrating ingredients and turning them into powders we extend their shelf life and prevent spoilage. Encapsulation of food powders increases the resistance of components and protect against external influences (heat, humidity, light ...). With encapsulation we can control the release of active ingredient and therefore their action, that way we can mask the negative characteristics of products such as taste. In this work some methods of encapsulation are listed and described: spray drying, extrusion, centrifugal extrusion, molecular inclusion in cyclodextrin, coacervation, air suspension coating, spray cooling and spray chilling, centrifugal suspension separation, cocrystallization ...
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:022657
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 on2017-04-27 11:49:28