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undergraduate thesis
Ugljični otisak odabranih toplinskih i netoplinskih procesa obrade hrane
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. urn:nbn:hr:159:089273
Stanić, Ana
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Management, Foreign Languages for Specific Purposes and Physical Education and Health
Laboratory for Sustainable Development

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

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Stanić, A. (2024). Ugljični otisak odabranih toplinskih i netoplinskih procesa obrade hrane (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:089273

Stanić, Ana. "Ugljični otisak odabranih toplinskih i netoplinskih procesa obrade hrane." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. https://urn.nsk.hr/urn:nbn:hr:159:089273

Stanić, Ana. "Ugljični otisak odabranih toplinskih i netoplinskih procesa obrade hrane." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. https://urn.nsk.hr/urn:nbn:hr:159:089273

Stanić, A. (2024). 'Ugljični otisak odabranih toplinskih i netoplinskih procesa obrade hrane', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 03 September 2024, https://urn.nsk.hr/urn:nbn:hr:159:089273

Stanić A. Ugljični otisak odabranih toplinskih i netoplinskih procesa obrade hrane [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2024 [cited 2024 September 03] Available at: https://urn.nsk.hr/urn:nbn:hr:159:089273

A. Stanić, "Ugljični otisak odabranih toplinskih i netoplinskih procesa obrade hrane", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:159:089273

Metadata
TitleUgljični otisak odabranih toplinskih i netoplinskih procesa obrade hrane
Title (english)Carbon footprint of selected thermal and nonthermal food processing processes
AuthorAna Stanić
MentorAnet Režek Jambrak (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Management, Foreign Languages for Specific Purposes and Physical Education and Health)
(Laboratory for Sustainable Development)
Zagreb
Defense date and country2024-07-16, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Toplinska obrada najzastupljenija je metoda procesiranja hrane u prehrambenoj industriji. Uporabom topline postiže se sigurnost uništavanjem mikroorganizama, ali je moguća degradacija visokovrijednih komponenti hrane i nastanak nepoželjnih produkata koji dovode do promjene okusa i mirisa. Netoplinske tehnike procesiranja hrane poput ultrazvuka i pulsirajućeg električnog polja osiguravaju znatno manju potrošnju energije i vode te smanjen utjecaj na nutritivna i senzorska svojstva namirnice. Procjenom ugljičnog otiska omogućuje se kvantifikacija količine stakleničkih plinova koje emitira određena aktivnost ili proizvodni proces. Cilj je ovog istraživanja analizirati utjecaj odabranih toplinskih i netoplinskih procesa obrade, na emisije ugljičnog otiska u prehrambenoj industriji. U svrhu boljeg razumijevanja, uspoređene su potrošnje električne energije pasterizacije i ultrazvuka te je na temelju podataka izračunat ugljični otisak svakog procesa.
Abstract (english)
Heat treatment is the most common method of food processing in the food industry. The use of heat provides safety by destroying microorganisms, but the degradation of high-value food components and creation of undesirable products that lead to changes in taste and smell are possible. Nonthermal food processing techniques such as ultrasound and pulsed electric field ensure significantly lower consumption of energy and water and a reduced impact on the nutritional and sensory properties of food. By estimating the carbon footprint, it is possible to quantify the amount of greenhouse gases emitted by a certain activity or production process. The aim of this research is to examine the impact of selected thermal and nonthermal processes on carbon footprint, in the food industry. For the purpose of better understanding, pasteurization and ultrasound power consumption were compared and the carbon footprint for each process was calculated, based on the data.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:089273
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 conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2024-09-02 12:27:21