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undergraduate thesis
Primjena visokih temperatura u procesima prehrambene industrije
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. urn:nbn:hr:109:333309
Jerković, Ivona
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

Jerković, I. (2015). Primjena visokih temperatura u procesima prehrambene industrije (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:333309

Jerković, Ivona. "Primjena visokih temperatura u procesima prehrambene industrije." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. https://urn.nsk.hr/urn:nbn:hr:109:333309

Jerković, Ivona. "Primjena visokih temperatura u procesima prehrambene industrije." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. https://urn.nsk.hr/urn:nbn:hr:109:333309

Jerković, I. (2015). 'Primjena visokih temperatura u procesima prehrambene industrije', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 23 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:333309

Jerković I. Primjena visokih temperatura u procesima prehrambene industrije [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2015 [cited 2024 November 23] Available at: https://urn.nsk.hr/urn:nbn:hr:109:333309

I. Jerković, "Primjena visokih temperatura u procesima prehrambene industrije", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:109:333309

Metadata
TitlePrimjena visokih temperatura u procesima prehrambene industrije
Title (english)Applications of high temperature in processes of the food industry
AuthorIvona Jerković
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 country2015-10-02, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Pojam jedinični proces označava jednu ili više operacija, kemijskih ili enzimskih reakcija usmjerenih na evidentnu i smislenu promjenu u procesiranom materijalu kao što su sterilizacija, prženje, kuhanje, smrzavanje. Visoka temperatura u procesima prehrambene industrije se koristi u procesima konzerviranja odnosno u procesima termičke sterilizacije i pasterizacije. Konzerviranje namirnica je zajednički naziv za različite procese, odnosno postupke kojima je cilj u što većoj mjeri i kroz što duži period očuvati izvornu kvalitetu neke namirnice, tj. spriječiti njezino kvarenje i degradaciju. Termički postupci inaktiviranja mikroorganizama u hrani uključuju termičku sterilizaciju i pasterizaciju, dvije gotovo identične tehnike obrade hrane koje se međusobno razlikuju prvenstveno u postavljenom cilju i visini primijenjene temperature. Kod pasterizacije se hrana zagrijava na temperature ispod 100 °C s ciljem da se inaktiviraju vegetativni oblici mikroorganizama dok su kod termičke sterilizacije te temperature iznad 100 °C, a cilj je inaktivirati i vegetativne oblike i spore mikroorganizama. Proces sterilizacije može se provesti: 1) prije punjenja i zatvaranja proizvoda u ambalažu, 2) nakon punjenja i zatvaranja proizvoda u hermetičku ambalažu i 3) kombinirano.
Abstract (english)
The concept of unit process means one or more operations, chemical or enzymatic reactions targeting the evident and meaningful change in the processed material such as sterilization, roasting, boiling, freezing. High temperatures in the food industry are used in the canning process, thermal sterilization and pasteurization. Term preserving foods signifies different processes or procedures whose main purpose is to preserve the original quality of foods as much as possible through longer period of time, i.e. to prevent its deterioration and degradation. Thermal treatments that inactivate microorganisms in foods include thermal sterilization and pasteurization. These two nearly identical food processing techniques differ only in the set goal and the height of the applied temperature. When pasteurizing the food is heated to a temperature below 100 ° C, it is in order to inactivate the vegetative forms of microorganisms, while sterilization and temperatures above 100 ° C are used to inactivate the vegetative and spore forms of microorganisms. The sterilization process may be performed: 1) before filling and sealing in the packaging of the product, 2) after the filling and airtight closure of the product in the packaging and 3) upwards.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:333309
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 conditionsOpen access
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Created on2015-12-08 15:00:37