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undergraduate thesis
Reološka i teksturna svojstva svježeg soka voća klementine (Citrus x clementina) obrađenog visokim hidrostatskim tlakom
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. urn:nbn:hr:159:715256
Dorić, Martina
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Process Engineering
Laboratory for Unit Operations

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

Cite this document

Dorić, M. (2016). Reološka i teksturna svojstva svježeg soka voća klementine (Citrus x clementina) obrađenog visokim hidrostatskim tlakom (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:715256

Dorić, Martina. "Reološka i teksturna svojstva svježeg soka voća klementine (Citrus x clementina) obrađenog visokim hidrostatskim tlakom." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:715256

Dorić, Martina. "Reološka i teksturna svojstva svježeg soka voća klementine (Citrus x clementina) obrađenog visokim hidrostatskim tlakom." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:715256

Dorić, M. (2016). 'Reološka i teksturna svojstva svježeg soka voća klementine (Citrus x clementina) obrađenog visokim hidrostatskim tlakom', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 21 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:715256

Dorić M. Reološka i teksturna svojstva svježeg soka voća klementine (Citrus x clementina) obrađenog visokim hidrostatskim tlakom [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2016 [cited 2024 December 21] Available at: https://urn.nsk.hr/urn:nbn:hr:159:715256

M. Dorić, "Reološka i teksturna svojstva svježeg soka voća klementine (Citrus x clementina) obrađenog visokim hidrostatskim tlakom", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:159:715256

Metadata
TitleReološka i teksturna svojstva svježeg soka voća klementine (Citrus x clementina) obrađenog visokim hidrostatskim tlakom
Title (english)Rheological and textural properties of fresh clementine juice (Citrus x clementina) treated with high hydrostatic pressure
AuthorMartina Dorić
MentorDamir Ježek (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Process Engineering)
(Laboratory for Unit Operations)
Zagreb
Defense date and country2016-07-11, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U ovom radu ispitivan je utjecaj visokog hidrostatskog tlaka na reološka i teksturna svojstva svježeg soka voća klementine tijekom osam dana skladištenja. Određivane su promjene pH vrijednosti, viskoznosti, gustoće, boje te raspodjele veličine čestica na tri uzorka. Mehaničkim istiskivanjem svježeg voća klementine pripremljena su tri uzorka. Jedan uzorak ostao je netretiran, dok su preostala dva tretirana visokim hidrostatskim tlakom jakosti 200 i 400 MPa u trajanju od 4 minute. Provedenim ispitivanjima utjecaja visokog hidrostatskog tlaka na reološka i teksturna svojstva svježeg soka voća klementine tijekom skladištenja utvrđeno je da takav tretman ne utječe na degradaciju organoleptičkih i nutritivnih svojstava uzoraka.
Abstract (english)
In this paper, we tested the influence on high hydrostatic pressure on the rheological and textural properties of fresh clementine juice during a period of eight days of storage. We measured the changes in pH values, viscosity, density, color and particle size distribution of three samples. One sample remained untreated, while the two others were treated with high hydrostatic pressure of 200 to 400 MPa for 4 minutes. The conducted tests of the influence of high hydrostatic pressure on the rheological and textural properties of fresh clementine juice during a period of eight days showed that this treatment does not affect the degradation of the organoleptic and nutritional properties of samples.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:715256
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 In copyright icon
Created on2017-04-21 12:05:14