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undergraduate thesis
Određivanje fizikalnih svojstava voćnih smoothieja obrađenih visokim hidrostatskim tlakom
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. urn:nbn:hr:159:923685
Štefić, Lora
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Process Engineering
Laboratory for Unit Operations

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Štefić, L. (2018). Određivanje fizikalnih svojstava voćnih smoothieja obrađenih visokim hidrostatskim tlakom (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:923685

Štefić, Lora. "Određivanje fizikalnih svojstava voćnih smoothieja obrađenih visokim hidrostatskim tlakom." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:923685

Štefić, Lora. "Određivanje fizikalnih svojstava voćnih smoothieja obrađenih visokim hidrostatskim tlakom." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:923685

Štefić, L. (2018). 'Određivanje fizikalnih svojstava voćnih smoothieja obrađenih visokim hidrostatskim tlakom', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:923685

Štefić L. Određivanje fizikalnih svojstava voćnih smoothieja obrađenih visokim hidrostatskim tlakom [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2018 [cited 2024 April 19] Available at: https://urn.nsk.hr/urn:nbn:hr:159:923685

L. Štefić, "Određivanje fizikalnih svojstava voćnih smoothieja obrađenih visokim hidrostatskim tlakom", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:159:923685

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Metadata
TitleOdređivanje fizikalnih svojstava voćnih smoothieja obrađenih visokim hidrostatskim tlakom
Title (english)Determination of physical properties of fruit smoothies treated with high hydrostatic pressure
AuthorLora Štefić
MentorSven Karlović (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Process Engineering)
(Laboratory for Unit Operations)
Zagreb
Defense date and country2018-09-20, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U ovom radu određivala su se fizikalna svojstva voćnog smoothieja prije i nakon tretmana visokim hidrostatskim tlakom različitog intenziteta i različitog vremena trajanja tog tretmana te se tako mjerenjem pH-vrijednosti, viskoznosti i nakon provedene analize teksture i raspodjele veličina čestica, kolorimetrije i mikroskopiranja promatralo da li postoji promjena u nutritivnom sastavu te fizikalnim i organoleptičkim svojstvima voćnog smoothieja, odnosno njegovih sastavnica.
Abstract (english)
What was determined in this work were the physical properties of fruit smoothies before and after the high hydrostatic pressure treatment. Depending on the intensity and time treatment, measurement of pH, viscosity, texture and particle size analysis, colorimetry and microscoping were conducted for that purpose. Using the results of these analyses, the changes in nutritive value and physical and organoleptic characteristics of fruit smoothies (his ingredients) were monitored so that a certain conclusion could be brought.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:923685
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 on2018-10-03 10:30:29

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