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master's thesis
Formiranje policikličkih aromatskih ugljikovodika u sladu u odnosu na temperaturu sušenja
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2022. urn:nbn:hr:109:712361
Čulo, Mia
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Process Engineering
Sub-department of Bioprocess Engineering

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Čulo, M. (2022). Formiranje policikličkih aromatskih ugljikovodika u sladu u odnosu na temperaturu sušenja (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:712361

Čulo, Mia. "Formiranje policikličkih aromatskih ugljikovodika u sladu u odnosu na temperaturu sušenja." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2022. https://urn.nsk.hr/urn:nbn:hr:109:712361

Čulo, Mia. "Formiranje policikličkih aromatskih ugljikovodika u sladu u odnosu na temperaturu sušenja." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2022. https://urn.nsk.hr/urn:nbn:hr:109:712361

Čulo, M. (2022). 'Formiranje policikličkih aromatskih ugljikovodika u sladu u odnosu na temperaturu sušenja', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 28 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:712361

Čulo M. Formiranje policikličkih aromatskih ugljikovodika u sladu u odnosu na temperaturu sušenja [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2022 [cited 2024 April 28] Available at: https://urn.nsk.hr/urn:nbn:hr:109:712361

M. Čulo, "Formiranje policikličkih aromatskih ugljikovodika u sladu u odnosu na temperaturu sušenja", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:109:712361

Metadata
TitleFormiranje policikličkih aromatskih ugljikovodika u sladu u odnosu na temperaturu sušenja
Title (english)Formation of Polycyclic Aromatic Hydrocarbons in Malt in Relation to the Kilning Temperature
AuthorMia Čulo
MentorKristina Mastanjević (mentor)
Committee memberVinko Krstanović (predsjednik povjerenstva)
Committee memberKristina Mastanjević (član povjerenstva)
Committee memberKrunoslav Aladić (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Process Engineering)
(Sub-department of Bioprocess Engineering)
Osijek
Defense date and country2022-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Policiklički aromatski ugljikovodici (PAH) su toksični spojevi koji se mogu naći u okolišu, ali i hrani i piću. U hrani se formiraju pri izloženosti višim temperaturama, najčešće pri postupcima kuhanja i pečenja. Sušenje slada odvija se na različitim temperaturama, ovisno o boji i aromi koju je potrebno postići za određeni tip slada. Tako temperature sušenja variraju od 80 – 220 °C. Cilj ovog rada je pratiti formiranje PAH-ova tijekom sušenja slada na različitim temperaturama te odrediti koji spojevi nastaju na određenim temperaturama. Također će se pratiti utjecaj vremena izlaganja visokim temperaturama na sadržaj PAH-ova u sladu.
Abstract (english)
Polycyclic aromatic hydrocarbons (PAH) are toxic compounds that can be found in the environment, but also in food and drink. They are formed in food when exposed to higher temperatures, most often during cooking and baking processes. Malt drying takes place at different temperatures, depending on the color and aroma that needs to be achieved for a certain type of malt. Thus, drying temperatures vary from 80 – 220 °C. The aim of this work is to monitor the formation of PAHs during the drying of malt at different temperatures and to determine which compounds are formed at certain temperatures. The influence of exposure time to high temperatures on the content of PAHs in malt will also be monitored.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:712361
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-ShareAlike 4.0 International (CC BY-SA 4.0) icon
Public notedr. sc. Brankica Kartalović, zn. sur. (Veterinarski institut Novi Sad) -član -komentor
Created on2022-10-03 07:05:44