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master's thesis
Utjecaj procesa sušenja na određena fizikalno-kemijska svojstva kore avokada
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. urn:nbn:hr:159:671050
Krpan, Ana
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Section for Food Preparation Processes

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

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Krpan, A. (2023). Utjecaj procesa sušenja na određena fizikalno-kemijska svojstva kore avokada (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:671050

Krpan, Ana. "Utjecaj procesa sušenja na određena fizikalno-kemijska svojstva kore avokada." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:671050

Krpan, Ana. "Utjecaj procesa sušenja na određena fizikalno-kemijska svojstva kore avokada." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:671050

Krpan, A. (2023). 'Utjecaj procesa sušenja na određena fizikalno-kemijska svojstva kore avokada', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 27 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:671050

Krpan A. Utjecaj procesa sušenja na određena fizikalno-kemijska svojstva kore avokada [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2023 [cited 2024 November 27] Available at: https://urn.nsk.hr/urn:nbn:hr:159:671050

A. Krpan, "Utjecaj procesa sušenja na određena fizikalno-kemijska svojstva kore avokada", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:159:671050

Metadata
TitleUtjecaj procesa sušenja na određena fizikalno-kemijska svojstva kore avokada
Title (english)Effects of drying process on some physico-chemical properties of avocado peel
AuthorAna Krpan
MentorMarija Badanjak Sabolović (mentor)
Committee memberSven Karlović (predsjednik povjerenstva)
Committee memberSuzana Rimac Brnčić (član povjerenstva)
Committee memberFilip Dujmić (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Section for Food Preparation Processes)
Zagreb
Defense date and country2023-09-22, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Avokado (Persea americana Mill) je tropsko voće čija povećana potražnja i proizvodnja u posljednje vrijeme ujedno stvara i velike količine otpada. Zbog povoljnog bioaktivnog sastava, istražuje se potencijalna primjena kore avokada u raznim industrijama, prvenstveno prehrambenoj industriji. Cilj ovog rada bio je utvrditi utjecaj procesa sušenja na neka fizikalna (boja, tekstura, sposobnost rehidratacije, kapacitet vezanja vode/ulja, nasipna gustoća) i kemijska (sadržaj ukupnih fenola, antioksidacijska aktivnost) svojstva sušene kore avokada. Sušenje je provedeno u konvekcijskoj sušari uz primjenu mikrovalova (600 W, 2 minute) te u vakuum sušari pri tlaku 100 mbar. Temperature sušenja bile su 40, 50 , 60, 70 i 80 °C. Prema dobivenim rezultatima, najkraće vrijeme sušenja postignuto je primjenom konvekcijskog sušenja potpomognutim mikrovalovima pri temperaturi 80 °C. Također, ovim načinom sušenja najmanja je ukupna promjena boje, veća tvrdoća, viši udio fenola te veća antioksidacijska aktivnost sušene kore avokada. Najbolju sposobnost rehidratacije pokazao je uzorak sušen pri 50 °C istim načinom sušenja.Veći kapacitet vezanja vode pokazali su uzorci kore avokada sušeni u vakuum sušari. Rezultati nasipne gustoće nisu pokazali značajne razlike između provedenih vrsta sušenja.
Abstract (english)
Avocado (Persea americana Mill) is a tropical fruit whose recent increased demand and production generates large amounts of waste. Due to its favorable bioactive composition, the potential application of avocado peel in various industries, primarily the food industry, is being researched. The aim of this work was to determine the influence of the drying process on some physical (color, texture, rehydration ability, water/oil binding capacity, bulk density) and chemical (phenols content, antioxidant activity) properties of dried avocado peel. Drying was carried out in a convection dryer with the use of microwaves (600 W, 2 minutes) and in a vacuum dryer at a pressure of 100 mbar. Drying temperatures were 40, 50, 60, 70 and 80 °C. According to the obtained results, the shortest drying time was achieved using convection drying assisted by microwaves at a temperature of 80 °C. Also, with this method of drying, the total color change is the smallest, the hardness and the phenol content are higher, and the antioxidant activity of the dried avocado peel is higher. The sample dried at 50 °C using the same drying method showed the best rehydration ability. Avocado peel samples dried in a vacuum dryer showed a higher water binding capacity. The bulk density results showed no significant differences between the drying methods performed.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:671050
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 on2024-05-24 11:31:43