prikaz prve stranice dokumenta Primjena pasterizacije u prehrambenoj industriji
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undergraduate thesis
Primjena pasterizacije u prehrambenoj industriji
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2008. urn:nbn:hr:109:336682
Jurišić, Blanka
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

Jurišić, B. (2008). Primjena pasterizacije u prehrambenoj industriji (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:336682

Jurišić, Blanka. "Primjena pasterizacije u prehrambenoj industriji." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2008. https://urn.nsk.hr/urn:nbn:hr:109:336682

Jurišić, Blanka. "Primjena pasterizacije u prehrambenoj industriji." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2008. https://urn.nsk.hr/urn:nbn:hr:109:336682

Jurišić, B. (2008). 'Primjena pasterizacije u prehrambenoj industriji', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 26 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:336682

Jurišić B. Primjena pasterizacije u prehrambenoj industriji [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2008 [cited 2024 November 26] Available at: https://urn.nsk.hr/urn:nbn:hr:109:336682

B. Jurišić, "Primjena pasterizacije u prehrambenoj industriji", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2008. Available at: https://urn.nsk.hr/urn:nbn:hr:109:336682

Metadata
TitlePrimjena pasterizacije u prehrambenoj industriji
AuthorBlanka Jurišić
MentorAndrija Pozderović (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Food Engineering)
Osijek
Defense date and country2008-10-28, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Pasterizacija je postupak termičke obrade namirnica na temperaturama nižim od 100°C. Primjenjuje se najčešće u konzerviranju mlijeka, sokova, voća i povrća radi uništenja vegetativnih oblika bakterija, plijesni i kvasaca ali ne i spora jer su one otporne na temperature ispod 100°C. Pasterizacija se provodi u uređajima koji se nazivaju pasterizatori, mogu biti kontinuirani ili diskontinuirani odnosno tunelski, pločasti, cijevni. Osim klasične pasterizacije tj. termičke postoji i netermička pasterizacija koja se primjenjuje u pojedinim slučajevima budući da za takvu pasterizaciju su veći troškovi pri provedbi.
Abstract (english)
Pasteurization is a procedure of thermal process of food at temperatures below 100°C. It is applied in milk preservation, juices, fruits and vegetables preservation for destruction of vegetative bacteria forms, moulds and yeast, but not the spores because they are resistant to temperatures below 100°C. Pasteurization is performed in devices that are called pasteuriser. They can be continuous or discontinuous, apropos tunnel, plate and tubular. Apart from classical pasteurization, i.e. thermal, there is nontermical pasteurization that is applied in some circumstances because this kind of pasteurization has higher expenses during procedure.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:336682
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 originReformatted digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Public noteRad je izrađen na PTFOS 2008. Digitalizirano ak. 2019./2020.
Created on2022-12-09 14:21:17