prikaz prve stranice dokumenta Primjena niskih temperatura u procesima koncentriranja namirnica
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undergraduate thesis
Primjena niskih temperatura u procesima koncentriranja namirnica
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. urn:nbn:hr:109:000683
Vizinger, Emili
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

Vizinger, E. (2023). Primjena niskih temperatura u procesima koncentriranja namirnica (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:000683

Vizinger, Emili. "Primjena niskih temperatura u procesima koncentriranja namirnica." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:000683

Vizinger, Emili. "Primjena niskih temperatura u procesima koncentriranja namirnica." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:000683

Vizinger, E. (2023). 'Primjena niskih temperatura u procesima koncentriranja namirnica', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 23 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:000683

Vizinger E. Primjena niskih temperatura u procesima koncentriranja namirnica [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2023 [cited 2024 November 23] Available at: https://urn.nsk.hr/urn:nbn:hr:109:000683

E. Vizinger, "Primjena niskih temperatura u procesima koncentriranja namirnica", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:109:000683

Metadata
TitlePrimjena niskih temperatura u procesima koncentriranja namirnica
Title (english)The Application of Low Temperatures in the Food Concentration Processes
AuthorEmili Vizinger
MentorAnita Pichler (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Food Engineering)
Osijek
Defense date and country2023-09-28, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Primjena niskih temperatura kod procesa koncentriranja namirnica spriječava gubitak tvari arome i drugih degradativnih promjena, te produljuje rok trajanja namirnice. Koncentriranje zamrzavanjem je proces koncentriranja tekuće i polutekuće namirnice izdvajanjem vode u obliku kristala leda. Proces izdvajanja vode se odvija u dvije faze, prvo dolazi do kristalizacije vode u obliku leda iz vodenih otopina, nakon čega slijedi separacija nastalih kristala leda iz koncentrirane otopine. Ovaj rad istražuje, osim samog nastanka kristala leda i njegovog izdvajanja iz koncentrirane otopine, čimbenike koji utječu na nastajanje i rast kristala, te promjene tijekom skladištenja koncentrirane namirnice koje također utječu na kvalitetu namirnice i njenu trajnost.
Abstract (english)
The use of low temperatures in the process of concentrating foods prevents the loss of aroma substances and other degradative changes, and extends the shelf life of the food. Freezing concentration is the process of concentrating liquid and semi-liquid food by extracting water in the form of ice crystals. The process of extracting water takes place in two stages, the first is the crystallization of water in the form of ice from aqueous solutions, followed by the separation of the formed ice crystals from the concentrated solution. This paper, apart from the formation of ice crystals and their separation from the concentrated solution, explains the factors that influence the formation and growth of crystals, as well as the changes during the storage of the concentrated food that also affect the quality of the food and its durability.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:000683
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 on2023-09-29 12:45:34