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master's thesis
Utjecaj načina zamrzavanja i vremena skladištenja na neke parametre kakvoće mahuna
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. urn:nbn:hr:109:272554
Marojević, Ana
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Fruits and Vegetables Technology

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Marojević, A. (2012). Utjecaj načina zamrzavanja i vremena skladištenja na neke parametre kakvoće mahuna (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:272554

Marojević, Ana. "Utjecaj načina zamrzavanja i vremena skladištenja na neke parametre kakvoće mahuna." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. https://urn.nsk.hr/urn:nbn:hr:109:272554

Marojević, Ana. "Utjecaj načina zamrzavanja i vremena skladištenja na neke parametre kakvoće mahuna." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. https://urn.nsk.hr/urn:nbn:hr:109:272554

Marojević, A. (2012). 'Utjecaj načina zamrzavanja i vremena skladištenja na neke parametre kakvoće mahuna', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 04 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:272554

Marojević A. Utjecaj načina zamrzavanja i vremena skladištenja na neke parametre kakvoće mahuna [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2012 [cited 2024 November 04] Available at: https://urn.nsk.hr/urn:nbn:hr:109:272554

A. Marojević, "Utjecaj načina zamrzavanja i vremena skladištenja na neke parametre kakvoće mahuna", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:109:272554

Metadata
TitleUtjecaj načina zamrzavanja i vremena skladištenja na neke parametre kakvoće mahuna
AuthorAna Marojević
MentorNela Nedić Tiban (mentor)
Committee memberMirela Kopjar (predsjednik povjerenstva)
Committee memberJurislav Babić (član povjerenstva)
Committee memberVlasta Piližota (član povjerenstva)
Committee memberNela Nedić Tiban (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Fruits and Vegetables Technology)
Osijek
Defense date and country2012-03-14, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Konzerviranje zamrzavanjem jedna je od metoda koja se u velikoj mjeri primjenjuje u konzerviranju povrća. Brzina zamrzavanja važan je čimbenik u očuvanju izvornog izgleda namirnice. Brzim zamrzavanjem dolazi do stvaranja većeg broja manjih kristala unutar i izvan stanice pa je stoga mehaničko oštećenje strukture manje. Intenzitet promjena u staničnoj strukturi ovisi i o načinu zamrzavanja, vremenu skladištenja, ali i o postupcima pripreme hrane. Cilj ovog rada bio je ispitati u kojoj su mjeri izražene promjene ispitivanih parametara (suhe tvari, pH, udjela reducirajućih i ukupnih šećera, askorbinske kiseline i fenolnih tvari, te boje i teksture) u svježim neblanširanim, cijelim i rezanim, i rezanim blanširanim mahunama, zamrznutih na dva načina: u tekućem dušiku i u klasičnom zamrzivaču (koji se koriste u domaćinstvu). Ispitivan je i utjecaj vremena skladištenja (jedan mjesec i šest mjeseci pri temperaturi od -18 ºC) na kakvoču ispitivanih uzoraka mahuna. Rezultati istraživanja su pokazali odredene promjene boje i teksture kod oba načina zamrzavanja. Najbolje rezultate s obzirom na ispitivane kemijske parametre, boju i teksturu pokazali su uzorci cijelih mahuna, odnosno blanširanih mahuna zamrznutih u tekućem dušiku, što je bilo i za očekivati da se zamrzavanjem s tekućim dušikom u većoj mjeri očuva izvorna kvaliteta mahuna.
Abstract (english)
Freezing preservation methods are widely used in vegetables preservation. Freezing rate is an important factor in preserving foods quality. Rapid freezing leads to the formation of a larger number of smaller crystals inside and outside the cell and therefore less mechanical damage of plant structure. The intensity of changes in cellular structure depends on freezing method, time storage, but also on procedures in food preparation. The aim of this study was to examine the changes in observed parameters (dry matter, pH, content of reducing and total sugars, ascorbic acid, phenolic compounds and colour and texture) in unblanched fresh, whole and cut, and cut blanched green beans, frozen in two ways: in a liquid nitrogen and in the classic freezer (which is used in household). The influence of storage time (one month and six months at -18 ºC) on tested samples of green beans quality was also studied. The results showed some changes in colour ans texture in both freezing methods. The best results, with respect to tested chemical parameters, colour and texture, had samples of whole beans, blanched green beans frozen in liquid nitrogen, which was to be expected that liquid nitrogen freezing has greater extend in preserving the original quality of green beans.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:272554
ProjectNumber: 113-1130473-0340
Title: Razvoj procesa proizvodnje visokokvalitetne hrane
Title: Development of processes for high quality foods
Leader: Vlasta Piližota
Jurisdiction: Croatia
Funder: MZOS
Funding stream: ZP
Study programmeTitle: Food Technology and Process Engineering
Study programme type: university
Study level: graduate
Academic / professional title: diplomirani inženjer prehrambene tehnologije i procesnog inženjerstva (diplomirani inženjer prehrambene tehnologije i procesnog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2015-11-03 14:54:27