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undergraduate thesis
Moderne toplinske tehnike procesiranja hrane
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. urn:nbn:hr:159:645870
Marijanović, Martina
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Food Processes Engineering

Cite this document

Marijanović, M. (2013). Moderne toplinske tehnike procesiranja hrane (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:645870

Marijanović, Martina. "Moderne toplinske tehnike procesiranja hrane." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:645870

Marijanović, Martina. "Moderne toplinske tehnike procesiranja hrane." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:645870

Marijanović, M. (2013). 'Moderne toplinske tehnike procesiranja hrane', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:645870

Marijanović M. Moderne toplinske tehnike procesiranja hrane [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2013 [cited 2024 April 19] Available at: https://urn.nsk.hr/urn:nbn:hr:159:645870

M. Marijanović, "Moderne toplinske tehnike procesiranja hrane", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:159:645870

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Metadata
TitleModerne toplinske tehnike procesiranja hrane
Title (english)Modern thermal food processing tehniques
AuthorMartina Marijanović
MentorAnet Režek Jambrak (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Food Processes Engineering)
Zagreb
Defense date and country2013-02-27, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Procesiranje toplinom je najčešće korištena metoda obrade u prehrambenoj industriji. Osigurava mikrobiološku ispravnost i očuvanje proizvoda, ali može oštetiti toplinski osjetljive hranjive tvari i izazvati određene promjene u svojstvima prehrambenih proizvoda kao što su tekstura, boja i aroma. Potrošači sve više traže minimalno procesiranu hranu koja zadržava svoja nutritivna svojstva i kakvoću. Moderne toplinske tehnike procesiranja hrane, poput ohmskog, infracrvenog, mikrovalnog i radiofrekventnog zagrijavanja, predstavljaju alternativu konvencionalnoj toplinskoj obradi. Ovaj rad daje kratak pregled navedenih metoda koje skraćuju vrijeme obrade a povećavaju ukupnu kvalitetu proizvoda.
Abstract (english)
Thermal processing is the most widely used processing method in the food industry. It ensures microbiological safety and preservation of the products, but it may damage heat-sensitive nutrients and induce several changes of food product qualities such as texture, color and flavor. Consumers increasingly demand minimally processed foods which retain their nutritional characteristics and quality. Modern thermal food processing tehniques, such as ohmic heating, infrared heating, microwave and radiofrequency heating, represent an alternative to conventional thermal treatment. This paper presents a brief review of these methods, which reduce processing time and enhace overall product quality.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:645870
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
RepositoryRepository of the Faculty of Food Technology and Biotechnology
Created on2017-05-04 08:25:14

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