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undergraduate thesis
Utjecaj procesa obrade na stresne parametre kod Escherichie coli
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. urn:nbn:hr:159:063822
Cvitković, Daniela
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Food Processes Engineering

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Cvitković, D. (2017). Utjecaj procesa obrade na stresne parametre kod Escherichie coli (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:063822

Cvitković, Daniela. "Utjecaj procesa obrade na stresne parametre kod Escherichie coli." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:063822

Cvitković, Daniela. "Utjecaj procesa obrade na stresne parametre kod Escherichie coli." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:063822

Cvitković, D. (2017). 'Utjecaj procesa obrade na stresne parametre kod Escherichie coli', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 20 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:063822

Cvitković D. Utjecaj procesa obrade na stresne parametre kod Escherichie coli [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2024 April 20] Available at: https://urn.nsk.hr/urn:nbn:hr:159:063822

D. Cvitković, "Utjecaj procesa obrade na stresne parametre kod Escherichie coli", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:063822

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Metadata
TitleUtjecaj procesa obrade na stresne parametre kod Escherichie coli
Title (english)The influence of processing process at stress parameters of Escherichia coli
AuthorDaniela Cvitković
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 country2017-07-17, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
Cilj ovog rada je usporediti utjecaj toplinskog tretmana pri različitim temperaturama (20, 30, 40, 50 i 60°C) te duljini tretmana (5 i 10 minuta) s netoplinskim tretmanom-hladnom plazmom na izazvane stresne parametre (stupanj redukcije i istjecanje staničnog sadržaja) čiste kulture Escherichie coli uz praćenje fizikalno kemijskih parametara (pH, električna vodljivost i koncentracija slobodnih radikala). Kroz rezultate eksperimenata vidljiv je veći stupanj inaktivacije korištenjem hladne plazme pri nižim temperaturama u kraćem vremenu u odnosu na dulje toplinske tretmane kod kojih je ostvaren isti inaktivacijski učinak. TakoĎer, analizom kemijskih parametara praćena je prisutnost nastajanja slododnih radikala tijekom tretmana s ciljem odreĎivanja mehanizma inaktivacije Escherichie coli.
Abstract (english)
The aim of this study is to compare the effect of thermal treatment at different temperatures (20, 30, 40, 50 and 60 ° C) and the length of treatment (5 and 10 minutes) with nonthermal plasma treatment on stress parameters (the degree of reduction and extinction of cellular content ) of pure Escherichia coli culture with the monitoring of physico-chemical parameters (pH, electrical conductivity and free radical concentration). Through the results of the experiment, a higher degree of inactivity was observed by using cold plasma at lower temperatures in the shortest time compared to longer thermal treatments with the same inactivation effect. Also, by analysis of chemical parameters, the presence of formation of radicals during the treatment was monitored in order to determine the mechanism of inactivation of Escherichia coli.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:063822
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
Terms of useLicence In copyright icon
RepositoryRepository of the Faculty of Food Technology and Biotechnology
Created on2017-07-18 09:39:03

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