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undergraduate thesis
MOGUĆNOSTI PRIMJENE VISOKOG HIDROSTATSKOG TLAKA (HPP) PRI PROCESIRANJU SIROVINA VEGETABILNOG PODRIJETLA
Karlovac: Karlovac University of Applied Sciences, 2022. urn:nbn:hr:128:235770
Šoprun, Tin
Karlovac University of Applied Sciences
The Department of Food Processing Technology

Institutional repository: Repository of Karlovac University of Applied Sciences

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Šoprun, T. (2022). MOGUĆNOSTI PRIMJENE VISOKOG HIDROSTATSKOG TLAKA (HPP) PRI PROCESIRANJU SIROVINA VEGETABILNOG PODRIJETLA (Undergraduate thesis). Karlovac: Karlovac University of Applied Sciences. Retrieved from https://urn.nsk.hr/urn:nbn:hr:128:235770

Šoprun, Tin. "MOGUĆNOSTI PRIMJENE VISOKOG HIDROSTATSKOG TLAKA (HPP) PRI PROCESIRANJU SIROVINA VEGETABILNOG PODRIJETLA." Undergraduate thesis, Karlovac University of Applied Sciences, 2022. https://urn.nsk.hr/urn:nbn:hr:128:235770

Šoprun, Tin. "MOGUĆNOSTI PRIMJENE VISOKOG HIDROSTATSKOG TLAKA (HPP) PRI PROCESIRANJU SIROVINA VEGETABILNOG PODRIJETLA." Undergraduate thesis, Karlovac University of Applied Sciences, 2022. https://urn.nsk.hr/urn:nbn:hr:128:235770

Šoprun, T. (2022). 'MOGUĆNOSTI PRIMJENE VISOKOG HIDROSTATSKOG TLAKA (HPP) PRI PROCESIRANJU SIROVINA VEGETABILNOG PODRIJETLA', Undergraduate thesis, Karlovac University of Applied Sciences, accessed 18 February 2025, https://urn.nsk.hr/urn:nbn:hr:128:235770

Šoprun T. MOGUĆNOSTI PRIMJENE VISOKOG HIDROSTATSKOG TLAKA (HPP) PRI PROCESIRANJU SIROVINA VEGETABILNOG PODRIJETLA [Undergraduate thesis]. Karlovac: Karlovac University of Applied Sciences; 2022 [cited 2025 February 18] Available at: https://urn.nsk.hr/urn:nbn:hr:128:235770

T. Šoprun, "MOGUĆNOSTI PRIMJENE VISOKOG HIDROSTATSKOG TLAKA (HPP) PRI PROCESIRANJU SIROVINA VEGETABILNOG PODRIJETLA", Undergraduate thesis, Karlovac University of Applied Sciences, Karlovac, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:128:235770

Metadata
TitleMOGUĆNOSTI PRIMJENE VISOKOG HIDROSTATSKOG TLAKA (HPP) PRI PROCESIRANJU SIROVINA VEGETABILNOG PODRIJETLA
Title (english)POSSIBILITIES OF APPLYING HIGH HYDROSTATIC PRESSURE (HE) IN THE PROCESSING OF RAW MATERIALS OF VEGETABLE ORIGIN
AuthorTin Šoprun
MentorSandra Zavadlav (mentor)
Committee memberMarijana Blažić (predsjednik povjerenstva)
Committee memberBojan Matijević (član povjerenstva)
Committee memberSandra Zavadlav (član povjerenstva)
Committee memberBarica Jurković (član povjerenstva)
GranterKarlovac University of Applied Sciences
(The Department of Food Processing Technology)
Karlovac
Defense date and country2022-01-21, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Rezultati znanstvenih istraživanja upućuju na činjenicu da se primjenom visokog hidrostatskog tlaka i nekih modernih postupaka u preradi sirovina vegetabilnog podrijetla u prehrambenoj industriji može znatno uštedjeti energija i trajanje procesa proizvodnje, mogu se primijeniti blaži uvjeti termičke obrade te dobiti proizvodi boljih organoleptičkih značajki i veće nutritivne vrijednosti. Kako neke od modernih i suvremenih tehnika djeluju i na molekularnoj razini mijenjajući konformaciju, strukturu ili naboj molekula organskih ali i anorganskih materijala dolazi do promjena i pojedinih funkcionalnih svojstava tretiranih sirovina i proizvoda koji nastaje iz tretiranih sirovina vegetabilnog podrijetla.
Abstract (english)
The results of scientific research point to the fact that the application of high hydrostatic pressure and some modern procedures in the processing of raw materials of vegetable origin in the food industry can significantly save energy and duration of the production process, can apply milder heat treatment conditions As some of the modern and contemporary techniques work at the molecular level by changing the conformation, structure or charge of molecules of organic and inorganic materials, there are changes in certain functional properties of treated raw materials and products derived from treated raw materials of vegetable origin.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:128:235770
Study programmeTitle: Food processing technology; specializations in: Milk processing, Brewing industry
Course: Milk processing
Study programme type: professional
Study level: undergraduate
Academic / professional title: stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2022-02-15 13:43:46