prikaz prve stranice dokumenta Utjecaj predtretmana na fizikalno-kemijska svojstva i fenolne spojeve sušenih šljiva
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undergraduate thesis
Utjecaj predtretmana na fizikalno-kemijska svojstva i fenolne spojeve sušenih šljiva
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. urn:nbn:hr:159:302200
Obradović, Dragana
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Technology of Fruits and Vegetables Preservation and Processing

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

Cite this document

Obradović, D. (2014). Utjecaj predtretmana na fizikalno-kemijska svojstva i fenolne spojeve sušenih šljiva (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:302200

Obradović, Dragana. "Utjecaj predtretmana na fizikalno-kemijska svojstva i fenolne spojeve sušenih šljiva." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:302200

Obradović, Dragana. "Utjecaj predtretmana na fizikalno-kemijska svojstva i fenolne spojeve sušenih šljiva." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:302200

Obradović, D. (2014). 'Utjecaj predtretmana na fizikalno-kemijska svojstva i fenolne spojeve sušenih šljiva', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 09 June 2024, https://urn.nsk.hr/urn:nbn:hr:159:302200

Obradović D. Utjecaj predtretmana na fizikalno-kemijska svojstva i fenolne spojeve sušenih šljiva [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2014 [cited 2024 June 09] Available at: https://urn.nsk.hr/urn:nbn:hr:159:302200

D. Obradović, "Utjecaj predtretmana na fizikalno-kemijska svojstva i fenolne spojeve sušenih šljiva", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:159:302200

Metadata
TitleUtjecaj predtretmana na fizikalno-kemijska svojstva i fenolne spojeve sušenih šljiva
Title (english)Impact of pretreatment on physical-chemical properties and phenolic compounds of dried plum
AuthorDragana Obradović
MentorVerica Dragović Uzelac (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Technology of Fruits and Vegetables Preservation and Processing)
Zagreb
Defense date and country2014-06-11, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U ovom radu provedeno je određivanje fizikalno-kemijskih parametara te fenolnih spojeva u četiri različite sorte šljiva (President, Topper, Tophit i Topend) te ja na temelju dobivenih rezultata, odabrana sorta Topper za sušenje. Prije sušenja plodovi šljiva odabrane sorte su podvrgnuti predtretmanima uranjanjem u 1%-tnu otopinu KOH te vodu pri temperaturi od 22°C i 60°C. Od fizikalno-kemijskih analiza određena je ukupna i topljiva suha tvar, pH vrijednost, ukupna kiselost te ukupni fenoli i flavonoidi. Proces sušenja proveden je u laboratorijskoj sušari u tri faze: faza predgrijavanja ( 45 °C,/1 h), fazu sušenja ( 75 °C/ 5 h) te fazu hlađenja (50 °C /30 min). Na temelju dobivenih rezultata zaključeno je da se najbolja kvaliteta sušenih šljiva zadržava kod šljiva koje su tretirane s 1% KOH pri 60°C, koje su ujedno sadržavale i najveću količinu fenolnih spojeva.
Abstract (english)
In this study were determined physical and chemical parameters and phenolic compounds in four different varieties of plums (President, Topper, Tophit and Topend), and based on the obtained results, for drying variety Topper was selected. This variety was subjected to pre-treatment by immersion in 1 % solution of KOH and water at a temperature of 22 ° C and 60 ° C. On raw and dried plums were performed physical and chemical parameters: the total and soluble solids, pH, total acidity, total phenols and flavonoids. The drying process was conducted in laboratory conditions in three phases: pre-heating phase (45 °/1h), the drying phase (75 °C/5 h) and cooling phase (50 °/30 min). Based on the obtained results it was concluded that the best quality of dried plums was achieved in samples treated with 1% KOH at 60 ° C. The same samples contained the highest amount of phenolic compounds, too.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:302200
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
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Created on2017-04-27 11:56:15