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undergraduate thesis
Utjecaj temperature skladištenja na promjenu aromatskog profila jabuke sorte "Zlatni delišes"
Karlovac: Karlovac University of Applied Sciences, 2017. urn:nbn:hr:128:662855
Horvat, Ivana
Karlovac University of Applied Sciences
The Department of Food Processing Technology

Institutional repository: Repository of Karlovac University of Applied Sciences

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Horvat, I. (2017). Utjecaj temperature skladištenja na promjenu aromatskog profila jabuke sorte "Zlatni delišes" (Undergraduate thesis). Karlovac: Karlovac University of Applied Sciences. Retrieved from https://urn.nsk.hr/urn:nbn:hr:128:662855

Horvat, Ivana. "Utjecaj temperature skladištenja na promjenu aromatskog profila jabuke sorte "Zlatni delišes"." Undergraduate thesis, Karlovac University of Applied Sciences, 2017. https://urn.nsk.hr/urn:nbn:hr:128:662855

Horvat, Ivana. "Utjecaj temperature skladištenja na promjenu aromatskog profila jabuke sorte "Zlatni delišes"." Undergraduate thesis, Karlovac University of Applied Sciences, 2017. https://urn.nsk.hr/urn:nbn:hr:128:662855

Horvat, I. (2017). 'Utjecaj temperature skladištenja na promjenu aromatskog profila jabuke sorte "Zlatni delišes"', Undergraduate thesis, Karlovac University of Applied Sciences, accessed 14 May 2024, https://urn.nsk.hr/urn:nbn:hr:128:662855

Horvat I. Utjecaj temperature skladištenja na promjenu aromatskog profila jabuke sorte "Zlatni delišes" [Undergraduate thesis]. Karlovac: Karlovac University of Applied Sciences; 2017 [cited 2024 May 14] Available at: https://urn.nsk.hr/urn:nbn:hr:128:662855

I. Horvat, "Utjecaj temperature skladištenja na promjenu aromatskog profila jabuke sorte "Zlatni delišes"", Undergraduate thesis, Karlovac University of Applied Sciences, Karlovac, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:128:662855

Metadata
TitleUtjecaj temperature skladištenja na promjenu aromatskog profila jabuke sorte "Zlatni delišes"
Title (english)HOW STORAGE TEMPERATURE EFFECTS ON CHANGES IN AROMA PROFILE OF APPLES „GOLDEN DELICIOUS“
AuthorIvana Horvat
MentorSandra Zavadlav (mentor)
Committee memberSandra Zavadlav (predsjednik povjerenstva)
Committee memberJasna Sabljarić (član povjerenstva)
Committee memberMarijana Blažić (član povjerenstva)
Committee memberBojan Matijević (član povjerenstva)
GranterKarlovac University of Applied Sciences
(The Department of Food Processing Technology)
Karlovac
Defense date and country2017-09-25, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Predmetno istraživanje provodilo se na jabukama sorte „Zlatni Delišes“ koje su bile skladištene u ULO hladnjačama pri Laboratoriju za prehrano, Katedre za tehnologiju, prehrano in vino, Oddelek za živilstvo, Biotehniška fakulteta Sveučilište u Ljubljani. Referentni uzorak od 120 kg jabuka raspoređen je u četiri ULO hladnjače u kojima je bila uspostavljena kontrolirana atmosfera. Svaka hladnjača sadržavala je 30 kg jabuka. Na fakultetu praćeno je dozrijevanje ploda na tri temperature skladištenja 4°C, 8°C i 12°C, dok je temperatura od 20°C bila namijenjena za simulaciju uvjeta skladištenja na trgovinskim policama, relativna vlaga (RH) u hladnjačama održavana je između 75% do 80%, osim u uvjetima skladištenja na 20°C gdje se relativna vlaga održavala između 50% do 60%. Svaki drugi dan, kao uzorak, koristilo se 10 plodova sa svake temperature, te se na njima mjerila čvrstoća putem analizatora za teksturu voća i povrća, postotak suhe tvari putem digitalnog refraktometra i pripremali su se uzorci za arome i šećere.
Abstract (english)
The research was carried out on apples of the „Golden Delicious“ variety that were stored in ULO refrigerators at the Food Laboratory, chair of Plant Food Technologies, Human Nutrition and Enology, Department of Food Science and Nutrition, Biotechnical Faculty University of Ljubljana. A reference sample of 120 kg of apples was deployed in four ULO refrigerators, in which was established controlled atmosphere. Each refrigerator contained 30 kg of apples. Fruit ripening was monitored at three different storage temperatures 4°C, 8°C and 12°C, while the temperature of 200C was intended to stimulate the storage conditions at the store shelves. Relative humidity (RH) in refrigerators was maintained between 75% and 80%, except for storage conditions at 200C, where relative humidity maintained between 50% and 60%. Ten samples of apples from each storage temperature where sampled every other day, and measured their strength by fruit and vegetable texture analyzer, a percentage of dry matter by a digital refractometer and prepared a samples for aromas and sugars.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:128:662855
Study programmeTitle: Food processing technology; specializations in: Milk processing, Brewing industry
Course: Brewing industry
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 on2018-01-31 15:07:25