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master's thesis
Fizikalno-kemijska svojstva kore bundeve sušene hibridnim i vakuum sušenjem
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. urn:nbn:hr:159:700857
Lučić, Matea
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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Lučić, M. (2023). Fizikalno-kemijska svojstva kore bundeve sušene hibridnim i vakuum sušenjem (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:700857

Lučić, Matea. "Fizikalno-kemijska svojstva kore bundeve sušene hibridnim i vakuum sušenjem." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:700857

Lučić, Matea. "Fizikalno-kemijska svojstva kore bundeve sušene hibridnim i vakuum sušenjem." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:700857

Lučić, M. (2023). 'Fizikalno-kemijska svojstva kore bundeve sušene hibridnim i vakuum sušenjem', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 30 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:700857

Lučić M. Fizikalno-kemijska svojstva kore bundeve sušene hibridnim i vakuum sušenjem [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2023 [cited 2024 November 30] Available at: https://urn.nsk.hr/urn:nbn:hr:159:700857

M. Lučić, "Fizikalno-kemijska svojstva kore bundeve sušene hibridnim i vakuum sušenjem", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:159:700857

Metadata
TitleFizikalno-kemijska svojstva kore bundeve sušene hibridnim i vakuum sušenjem
Title (english)Physico-chemical properties of pumpkin peel dryed by hybrid and vacuum drying
AuthorMatea Lučić
MentorMarija Badanjak Sabolović (mentor)
MentorMirna Tadić (pomoć pri izradi, neposredni voditelj)
Committee memberMladen Brnčić (predsjednik povjerenstva)
Committee memberFilip Dujmić (član povjerenstva)
Committee memberAntonela Ninčević Grassino (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Section for Food Preparation Processes)
Zagreb
Defense date and country2023-12-19, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Cilj rada bio je ispitivanjem fizikalno-kemijskih svojstava utvrditi utjecaj procesa sušenja i optimalne uvjete sušenja kore bundeve. Sušenje je provedeno u vakuum sušari (tlak 10³ Pa) i konvekcijskoj sušari uz primjenu mikrovalova (protok zraka 1,45 m/s; snaga mikrovalova 600 W/2 minute) (hibridno sušenje) pri temperaturama 40, 50, 60, 70 i 80 °C. Osušenim uzorcima su određena neka fizikalna (boja, nasipna gustoća, veličina čestica, koeficijent rehidratacije, kapacitet vezanja vode/ulja) i kemijska svojstva (ukupni fenolni spojeva, antioksidacijska aktivnost). Prema dobivenim rezultatima, najkraće vrijeme sušenja postignuto je vakuum sušenjem pri temperaturi 80 °C. Hibridnim sušenjem u uzorcima se postiže veći udio suhe tvari. Ukupna promjena boje uzoraka je veća pri višim temperatrurama kod oba pocesa sušenja. Uzorci osušeni hibridnim sušenjem imaju veću nasipnu gustoću, osim vakuum sušenog uzorka pri 70 °C (najveća nasipna gustoća). Bolja rehidratacijska svojstva imaju uzorci sušeni hibridnim sušenjem. Kapacitet vezanja vode veći je kod uzoraka sušenih hibridnim sušenjem, a kapacitet vezanja ulja kod uzoraka sušenih vakuum sušenjem. Kapaciteti vezanja vode/ulja uglavnom rastu porastom temperature sušenja. Sadržaj ukupnih fenola je viši u uzorcima sušenim hibridnim, a antioksidacijska aktivnost u uzorcima osušenim vakuum sušenjem.
Abstract (english)
The aim of this work is to determine the influence of drying process and the optimal drying conditions for pumpkin peel by analyzing physical and chemical properties of dried pumpkin peel. Drying was conducted in vacuum dryer (10³ Pa) and convective air dryer with use of mirowaves (power 600 W, 2 minutes) (hybrid drying) at 40, 50, 60, 70 i 80 °C. In dried pumpkin peel samples some physical (color, bilk density, particle size, rehidratation rate, water/oil binding capacity) and chemical properties (phenols content, antioxidant activity) were determined. According to obtained results, the shortest drying time was achieved in vacuum dryer at 80 °C. Dry matter is higher in pumpkin peel after hybrid drying. Total color difference is bigger at higher drying temperature (both drying processes). Hybrid dried samples have higher bulk density; exception is vacuum dried sample at 70 °C (the highest bulk density). Better rehydration ability showed hybrid dried samples. Higher water binding capacity have hybrid dried samples while higher oil binding capacity have vacuum dried samples. Water/oil binding capacity increased with increasing of drying temperature. Hybrid dried samples have higher total phenol content, and vacuum dried samples higher antioxidant activity.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:700857
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-NonCommercial-NoDerivs 3.0 Unported (CC BY-NC-ND 3.0) icon
Created on2024-06-03 13:51:50