Primjena netoplinskih tehnologija u obradi voćnih sokova

Jurec, Iva

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undergraduate thesis

Primjena netoplinskih tehnologija u obradi voćnih sokova

Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. urn:nbn:hr:159:164221

Jurec, Iva

University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Process Engineering
Laboratory for Unit Operations

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APA 6th Edition

Jurec, I. (2018). Primjena netoplinskih tehnologija u obradi voćnih sokova (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:164221

MLA 8th Edition

Jurec, Iva. "Primjena netoplinskih tehnologija u obradi voćnih sokova." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:164221

Chicago 17th Edition

Jurec, Iva. "Primjena netoplinskih tehnologija u obradi voćnih sokova." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:164221

Harvard

Jurec, I. (2018). 'Primjena netoplinskih tehnologija u obradi voćnih sokova', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 25 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:164221

Vancouver

Jurec I. Primjena netoplinskih tehnologija u obradi voćnih sokova [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2018 [cited 2024 April 25] Available at: https://urn.nsk.hr/urn:nbn:hr:159:164221

IEEE

I. Jurec, "Primjena netoplinskih tehnologija u obradi voćnih sokova", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:159:164221

Cite this item: https://urn.nsk.hr/urn:nbn:hr:159:164221

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Metadata

Title	Primjena netoplinskih tehnologija u obradi voćnih sokova
Title (english)	Application of non thermal technology in the processing of fruit juices
Author	Iva Jurec
Mentor	Sven Karlović (mentor)
Granter	University of Zagreb Faculty of Food Technology and Biotechnology (Department of Process Engineering) (Laboratory for Unit Operations) Zagreb
Defense date and country	2018-09-20, Croatia
Scientific / art field, discipline and subdiscipline	BIOTECHNICAL SCIENCES Food Technology
Abstract	U ovom radu odreĎivala su se fizikalna svojstva voćnih sokova prije i nakon tretmana ultrazvukom različitog intenziteta i različitog vremena trajanja tog tretmana te se tako mjerenjem gustoće, viskoznosti i pH vrijednosti i nakon provedene analize kolorimetrije promatralo da li postoji promjena u nutritivnom sastavu te fizikalnim i organoleptičkim svojstvima voćnog soka.
Abstract (english)	What was determined int his work were the physical properties of fruit juice before and after the ultrasound treatment. Depending on the intensity and time treatment, measurement of density, viscosity, pH and analysis of colorimetry were conducted for that purpose. Using the results of these analysis, the changes in nutritive value and physical and organoleptic characteristics of fruit juice were monitored so that a certain conclusion could be brought.
Keywords
Keywords (english)
Language	croatian
URN:NBN	urn:nbn:hr:159:164221
Study programme	Title: 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 resource	Text
File origin	Born digital
Access conditions	Open access
Terms of use
Repository	Repository of the Faculty of Food Technology and Biotechnology
Created on	2018-09-25 12:37:02

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