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undergraduate thesis
Utjecaj načina hlađenja te sastava atmosfere na antioksidacijski kapacitet zapakiranih plodova malina tijekom skladštenja
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. urn:nbn:hr:159:821714
Kordić, Marija
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

Kordić, M. (2015). Utjecaj načina hlađenja te sastava atmosfere na antioksidacijski kapacitet zapakiranih plodova malina tijekom skladštenja (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:821714

Kordić, Marija. "Utjecaj načina hlađenja te sastava atmosfere na antioksidacijski kapacitet zapakiranih plodova malina tijekom skladštenja." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:821714

Kordić, Marija. "Utjecaj načina hlađenja te sastava atmosfere na antioksidacijski kapacitet zapakiranih plodova malina tijekom skladštenja." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:821714

Kordić, M. (2015). 'Utjecaj načina hlađenja te sastava atmosfere na antioksidacijski kapacitet zapakiranih plodova malina tijekom skladštenja', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 28 July 2024, https://urn.nsk.hr/urn:nbn:hr:159:821714

Kordić M. Utjecaj načina hlađenja te sastava atmosfere na antioksidacijski kapacitet zapakiranih plodova malina tijekom skladštenja [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2015 [cited 2024 July 28] Available at: https://urn.nsk.hr/urn:nbn:hr:159:821714

M. Kordić, "Utjecaj načina hlađenja te sastava atmosfere na antioksidacijski kapacitet zapakiranih plodova malina tijekom skladštenja", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:159:821714

Metadata
TitleUtjecaj načina hlađenja te sastava atmosfere na antioksidacijski kapacitet zapakiranih plodova malina tijekom skladštenja
Title (english)Effect of way of cooling and atmosphere composition on the antioxidant capacity of packed raspberries during storage
AuthorMarija Kordić
MentorBranka Levaj (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 country2015-09-09, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Cilj istraživanja bio je odrediti utjecaj načina hlađenja te sastava atmosfere tijekom sedam dana skladištenja pri tri temperature na antioksidacijski kapacitet ploda maline. Ispitivan je način hlađenja vakuumom i konvencionalno hlađenje u hladnjaku. Skladištenje se provodilo na tri temperature: 1 °C, 5 °C i 10 °C, nakon čega su uzorci zapakirani u vrećice s normalnom atmosferom i modificiranom atmosferom, te čuvani na istim temperaturama i analizirani prvi, četvrti i sedmi dan. Antioksidacijski kapacitet određen je DPPH metodom. Rezultati su pokazali kako modificirana atmosfera pozitivno utječe na očuvanje antioksidacijskog kapaciteta. Viši antioksidacijski kapacitet pokazuju maline čuvane na 5 ° C i 10 ° C nego na 0 ° C.
Abstract (english)
The aim of this study was to determine the effect of way of cooling and composition of the atmosphe on the antioxidant capacity of raspberry during seven days of storage. Vacuum cooling and normal cooling in the refrigerator was used. Cooling is carried out at three temperatures: 1 °C, 5 °C and 10 °C, after which the samples were packed in bags with ambient atmosphere and MAP, and stored and analyzed in the first, fourth and seventh day. Antioxidant capacity was determined by DPPH method. The results showed that the modified atmosphere has a positive effect on the preservation of antioxidant capacity. The higher antioxidant capacity showed raspberry stored at 5 ° C and 10 ° C than at 0 ° C.The aim of this study was to determine the effect of way of cooling and composition of the atmosphe on the antioxidant capacity of raspberry during seven days of storage. Vacuum cooling and normal cooling in the refrigerator was used. Cooling is carried out at three temperatures: 1 °C, 5 °C and 10 °C, after which the samples were packed in bags with ambient atmosphere and MAP, and stored and analyzed in the first, fourth and seventh day. Antioxidant capacity was determined by DPPH method. The results showed that the modified atmosphere has a positive effect on the preservation of antioxidant capacity. The higher antioxidant capacity showed raspberry stored at 5 ° C and 10 ° C than at 0 ° C.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:821714
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
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Created on2015-12-14 10:26:56