prikaz prve stranice dokumenta Senzorska analiza kvalitete kave
Access restricted to students and staff of home institution
undergraduate thesis
Senzorska analiza kvalitete kave
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. urn:nbn:hr:109:937453
Lukanec, Ena
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Lukanec, E. (2019). Senzorska analiza kvalitete kave (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:937453

Lukanec, Ena. "Senzorska analiza kvalitete kave." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. https://urn.nsk.hr/urn:nbn:hr:109:937453

Lukanec, Ena. "Senzorska analiza kvalitete kave." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. https://urn.nsk.hr/urn:nbn:hr:109:937453

Lukanec, E. (2019). 'Senzorska analiza kvalitete kave', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 20 May 2024, https://urn.nsk.hr/urn:nbn:hr:109:937453

Lukanec E. Senzorska analiza kvalitete kave [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2019 [cited 2024 May 20] Available at: https://urn.nsk.hr/urn:nbn:hr:109:937453

E. Lukanec, "Senzorska analiza kvalitete kave", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:109:937453

Metadata
TitleSenzorska analiza kvalitete kave
Title (english)Sensory Analysis of Coffee Quality
AuthorEna Lukanec
MentorAntun Jozinović (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Carbohydrates Technology)
Osijek
Defense date and country2019-07-10, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Senzorska analiza kvalitete kave od izuzetne je važnosti jer se pomoću nje određuju idealna organoleptička svojstva kave. Senzorska procjena definirana je kao znanstvena disciplina koja potiče, mjeri, analizira i interpretira one odgovore na proizvode koji se zapažaju putem osjetila (vid, njuh, dodir, okus, sluh). Procjena je provedena od strane senzorskih analitičara ili kušača koji raznim metodama ispituju i ocjenjuju kavu te se naposljetku za procjenu prikupljenih podataka koriste odgovarajućim statističkim metodama analize koje omogućuju donošenje zaključka. Senzorska kontrola je jedna od posljednjih kontrola koje se provode nad gotovim proizvodom, pa da bi uspješnost senzorskih kontrola bila što veća potrebno je vršiti kontrolu kvalitete sirovine od samog početka. Stoga, sirova kava prolazi strogu kontrolu po dolasku u tvornički krug pržionice i ukoliko zadovoljava kvalitetom odlazi na liniju čišćenja te naposljetku prženja. Kontinuirano degustiranje i ispitivanje sirove i pržene kave jamči da se u šalici pojavljuju samo najbolja zrna koja omogućuju kvalitetnu aromu i okus kave.
Abstract (english)
Sensory analysis of coffee quality has great importance because it is used to determine the ideal organoleptic properties of coffee. Sensory evaluation is defined as a scientific discipline through which we gain insight into product quality through the senses. Analysts use a variety of methods to examine and evaluate coffee and eventually use the appropriate statistical meta-analysis tools to make the assessment of the collected data. Sensory control is one of the last controls that are carried out over the finished product, but also it is necessary to have the quality control of the raw material from the very beginning. Therefore, raw coffee passes strict control when it arrives at the factory and if it meets the quality it goes to the cleaning line and after that to the roasting process. Continuous tasting and testing of raw and roasted coffee ensures that only the finest grains are shown in the cup and that provide a high quality aroma and coffee flavor.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:937453
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 conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2019-07-22 10:19:50