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master's thesis
Primjena blisko infracrvene spektroskopije u praćenju promjena tijekom skladištenja kakao mješavina na bazi meda i zobi
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. urn:nbn:hr:159:246783
Furčić, Ivana
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Process Engineering
Laboratory for Measurement, Regulation and Automatisation

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

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Furčić, I. (2024). Primjena blisko infracrvene spektroskopije u praćenju promjena tijekom skladištenja kakao mješavina na bazi meda i zobi (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:246783

Furčić, Ivana. "Primjena blisko infracrvene spektroskopije u praćenju promjena tijekom skladištenja kakao mješavina na bazi meda i zobi." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. https://urn.nsk.hr/urn:nbn:hr:159:246783

Furčić, Ivana. "Primjena blisko infracrvene spektroskopije u praćenju promjena tijekom skladištenja kakao mješavina na bazi meda i zobi." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. https://urn.nsk.hr/urn:nbn:hr:159:246783

Furčić, I. (2024). 'Primjena blisko infracrvene spektroskopije u praćenju promjena tijekom skladištenja kakao mješavina na bazi meda i zobi', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 24 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:246783

Furčić I. Primjena blisko infracrvene spektroskopije u praćenju promjena tijekom skladištenja kakao mješavina na bazi meda i zobi [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2024 [cited 2024 December 24] Available at: https://urn.nsk.hr/urn:nbn:hr:159:246783

I. Furčić, "Primjena blisko infracrvene spektroskopije u praćenju promjena tijekom skladištenja kakao mješavina na bazi meda i zobi", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:159:246783

Metadata
TitlePrimjena blisko infracrvene spektroskopije u praćenju promjena tijekom skladištenja kakao mješavina na bazi meda i zobi
Title (english)Application of near infrared spectroscopy in monitoring of changes during storage of cocoa mixtures based on honey and oats
AuthorIvana Furčić
MentorDavor Valinger (mentor)
Committee memberAna Jurinjak Tušek (predsjednik povjerenstva)
Committee memberMaja Benković (član povjerenstva)
Committee memberDanijela Bursać Kovačević (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Process Engineering)
(Laboratory for Measurement, Regulation and Automatisation)
Zagreb
Defense date and country2024-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Prahovi su materijali koji se sastoje od sitnih čestica, obično manjih od jednog milimetra. Dobivaju se drobljenjem, mljevenjem ili kemijskim procesima. Cilj ovog rada bio je istražiti može li NIR spektroskopija u kombinaciji s analizom glavnih komponenata (engl. Principal Component Analysis, PCA) te umjetnim neuronskim mrežama odrediti razlike ne samo među uzorcima različitog sastava koji su pripremljeni pri različitoj temperaturi, već i prema vremenu skladištenja. Za uzorke se koristilo 9 ekstrakata i 9 prahova kakaa s dodatkom meda i zobi u različitim omjerima koji su bili sušeni pri tri različite temperature (50, 60, 70 °C) te skladišteni kroz šest mjeseci. Iako je PCA analiza dala dobre rezultate u smislu razdvajanja uzoraka, umjetne neuronske mreže pokazale su se kao idealne za razlučivanje uzoraka ovisno o temperaturi pripreme i mjesecu skladištenja sa R2 vrijednostima većima od R² = 0,96 za praškaste uzorke te R² = 0,93 za tekuće uzorke.
Abstract (english)
Powders are materials consisting of small particles, usually smaller than one millimeter. They are obtained by crushing, grinding or chemical processes. The goal of this work was to investigate whether NIR spectroscopy, in combination with Principal Component Analysis (PCA) and artificial neural networks, can determine differences not only among samples of different composition prepared at different temperatures, but also according to storage time. Nine cocoa powders and nine extracts with the addition of honey and oats in different proportions were used as the samples, which were dried at three different temperatures (50, 60, 70 °C) and stored for six months. Although PCA analysis gave good results in terms of sample separation, artificial neural networks proved to be ideal for sample discrimination depending on preparation temperature and month of storage with R² values greater than 0.96 for powder samples and 0.93 for liquid samples.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:246783
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2024-10-16 09:21:40