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doctoral thesis
Utjecaj koncentriranja membranskim procesima na tvari boje i arome soka od aronije
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. urn:nbn:hr:109:070669
Popović, Kristina
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

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Popović, K. (2019). Utjecaj koncentriranja membranskim procesima na tvari boje i arome soka od aronije (Doctoral thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:070669

Popović, Kristina. "Utjecaj koncentriranja membranskim procesima na tvari boje i arome soka od aronije." Doctoral thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. https://urn.nsk.hr/urn:nbn:hr:109:070669

Popović, Kristina. "Utjecaj koncentriranja membranskim procesima na tvari boje i arome soka od aronije." Doctoral thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. https://urn.nsk.hr/urn:nbn:hr:109:070669

Popović, K. (2019). 'Utjecaj koncentriranja membranskim procesima na tvari boje i arome soka od aronije', Doctoral thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 04 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:070669

Popović K. Utjecaj koncentriranja membranskim procesima na tvari boje i arome soka od aronije [Doctoral thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2019 [cited 2024 November 04] Available at: https://urn.nsk.hr/urn:nbn:hr:109:070669

K. Popović, "Utjecaj koncentriranja membranskim procesima na tvari boje i arome soka od aronije", Doctoral thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:109:070669

Metadata
TitleUtjecaj koncentriranja membranskim procesima na tvari boje i arome soka od aronije
Title (english)Influence of concentration by membrane processes on colour and aroma compounds of aronia juice
AuthorKristina Popović
MentorAnita Pichler (mentor)
Committee memberMirela Kopjar (predsjednik povjerenstva)
Committee memberLidija Jakobek (član povjerenstva)
Committee memberBranka Levaj (član povjerenstva)
Committee memberTihomir Moslavac (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Food Engineering)
Osijek
Defense date and country2019-01-11, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Universal decimal classification
(UDC)		66 - Chemical technology. Chemical and related industries
664 - Production and preservation of solid foodstuffs
Abstract
Cilj ovog istraživanja bio je ispitati mogućnost primjene membranske filtracije, reverzne osmoze i nanofiltracije, u svrhu koncentriranja soka od aronije (Aronia melanocarpa). Istraživanje je obuhvatilo ispitivanje utjecaja procesnih parametara (tlaka i temperature) na protok permeata, te tvari boje i arome dobivenih koncentrata soka od aronije. U procesima nanofiltracije bilo je moguće koncentrirati sok od aronije do većeg udjela topljive suhe tvari za razliku od procesa reverzne osmoze. S obzirom na veću poroznost membrane permeati dobiveni nanofiltracijom su sadržavali manju količinu tvari koje su prošle kroz membranu tijekom procesa koncentriranja. Dobiveni rezultati pokazuju kako se primjenom većeg procesnog tlaka povećao protok permeata i smanjilo vrijeme trajanja kod oba ispitivana procesa. U procesima s hlađenjem zabilježen je manji protok permeata. Procesni parametri su također imali značajan utjecaj na zadržavanje (retenciju) polifenolnih spojeva (antocijani, flavonoli i fenolne kiseline), antioksidacijsku aktivnost i zadržavanje tvari arome. Boljim, u smislu veće retencije, se pokazao proces reverzne osmoze. Primijena većeg tlaka uz hlađenje doprinosi većem zadržavanju tvari boje i arome.
Abstract (english)
The aim of this study was to investigate the possibility of using membrane filtration process, reverse osmosis and nanofiltration, for concentration of chokeberry (Aronia melanocarpa) juice. The research included determination of the influence of processing parameters (pressure and temperature) on permeate flow and quality of chokeberry concentrates (colour and aroma compounds). In nanofiltration processes was possible to concentrate chokeberry juice till higher total soluble solids content then in reverse osmosis processes. Because of higher membrane porosity, permeates gain in naofiltration contained some small amounts of compounds that pass trough membrane. The obtained results show that the higher applied processing pressure leads to higher permeate flow and decrease duration of proceses. Lower permeate flow was obtained in processes with cooling. Processing parameters had significant impact on retention of polyphenols (anthocyanins, flavonols and phenolic acids), antioxidant activity and retention of aroma compounds. Better, in means of higher retention, was reverse osmosis. Retention of colour and aroma compounds was higher when higher pressure with cooling was applied.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:070669
Study programmeTitle: Food Engineering
Study programme type: university
Study level: postgraduate
Academic / professional title: doktor/doktorica znanosti, područje biotehničkih znanosti, polje prehrambena tehnologija (doktor/doktorica znanosti, područje biotehničkih znanosti, polje prehrambena tehnologija)
Catalog URLhttp://161.53.208.100/cgi-bin/lb10/unilib.cgi?form=D1580033003
Type of resourceText
Extent(8), 162 str. ; 30 cm
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2019-02-01 12:24:43