prikaz prve stranice dokumenta Smrzavanje u procesima prehrambene industrije
  Download
PDF 957.78 KB
undergraduate thesis
Smrzavanje u procesima prehrambene industrije
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. urn:nbn:hr:109:714733
Bešlić, Mislav
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Bešlić, M. (2016). Smrzavanje u procesima prehrambene industrije (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:714733

Bešlić, Mislav. "Smrzavanje u procesima prehrambene industrije." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:714733

Bešlić, Mislav. "Smrzavanje u procesima prehrambene industrije." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:714733

Bešlić, M. (2016). 'Smrzavanje u procesima prehrambene industrije', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 23 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:714733

Bešlić M. Smrzavanje u procesima prehrambene industrije [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2016 [cited 2024 November 23] Available at: https://urn.nsk.hr/urn:nbn:hr:109:714733

M. Bešlić, "Smrzavanje u procesima prehrambene industrije", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:109:714733

Metadata
TitleSmrzavanje u procesima prehrambene industrije
Title (english)Freezing in processes of food industry
AuthorMislav Bešlić
MentorAnita Pichler (mentor)
Committee memberAnita Pichler (predsjednik povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Food Engineering)
Osijek
Defense date and country2016-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Konzerviranje namirnica zamrzavanjem u današnjem svijetu je sve učestalija metoda očuvanja same namirnice. Na početku rada objasnit ćemo detaljno pojam same namirnice, ali i načine njenog čuvanja. Budući da ćemo se baviti samo zamrzavanjem, kao metodom konzerviranja, objasnit ćemo osnovne značajke metode i pojasniti rashladne sustave. Mogućnosti zamrzavanja namirnica razvojem tehnologija sve su veće tako da razlikujemo nekoliko postupaka zamrzavanja, kao što su postupci zamrzavanja prema brzini zamrzavanja i postupci zamrzavanja prema načinu dovođenja topline. Kao metodu zamrzavanja, detaljnije ćemo objasniti zamrzavanje imerzijom i raspršivanjem. Zamrzavanje, kao metoda konzerviranja, ima utjecaj na same namirnice što smo raščlanili na, utjecaj na mikroorganizme i enzime. Također, utjecaj zamrzavanja je vidljiv i pri odmrzavanju namirnice, što je objašnjeno u zadnjem poglavlju.
Abstract (english)
Preservation of foods by freezing in today's world is increasingly common method of preserving their own food. At the beginning of the work, we will explain, in detail, the concept of food, and the ways of its preservation. Since we deal with only freezing, as the method of preservation, we will explain the basic features of the method and explain cooling systems. Freezing options of food technology development are increasing so that there are several methods of freezing, such as the speed of freezing methods and freezing processes of freezing mode, the heat conducting. As a method of freezing, we will explain, in detail, freeze immersion and spray. Freezing, as a method of preservation, has an impact on the very foods that we have analyzed the impact on, microorganisms and enzymes. Also, the impact of frost is visible while defrosting food, as discussed in the last chapter.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:714733
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 on2016-12-14 09:00:16