Usporedba nir spektara  i fizikalno kemijskih svojstava funkcionalnih kakao napitaka

Boras, Marija Terezija

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undergraduate thesis

Usporedba nir spektara i fizikalno kemijskih svojstava funkcionalnih kakao napitaka

Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. urn:nbn:hr:159:849389

Boras, Marija Terezija

University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Process Engineering
Laboratory for Measurement, Regulation and Automatisation

Cite this document

APA 6th Edition

Boras, M. T. (2023). Usporedba nir spektara i fizikalno kemijskih svojstava funkcionalnih kakao napitaka (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:849389

MLA 8th Edition

Boras, Marija Terezija. "Usporedba nir spektara i fizikalno kemijskih svojstava funkcionalnih kakao napitaka." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:849389

Chicago 17th Edition

Harvard

Boras, M. T. (2023). 'Usporedba nir spektara i fizikalno kemijskih svojstava funkcionalnih kakao napitaka', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 10 July 2024, https://urn.nsk.hr/urn:nbn:hr:159:849389

Vancouver

Boras MT. Usporedba nir spektara i fizikalno kemijskih svojstava funkcionalnih kakao napitaka [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2023 [cited 2024 July 10] Available at: https://urn.nsk.hr/urn:nbn:hr:159:849389

IEEE

M. T. Boras, "Usporedba nir spektara i fizikalno kemijskih svojstava funkcionalnih kakao napitaka", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:159:849389

Cite this item: https://urn.nsk.hr/urn:nbn:hr:159:849389

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Metadata

Title	Usporedba nir spektara i fizikalno kemijskih svojstava funkcionalnih kakao napitaka
Title (english)	Comparison of nir spectra and physical-chemical properties of functional cocoa beverages
Author	Marija Terezija Boras
Mentor	Davor Valinger (mentor)
Granter	University of Zagreb Faculty of Food Technology and Biotechnology (Department of Process Engineering) (Laboratory for Measurement, Regulation and Automatisation) Zagreb
Defense date and country	2023-09-14, Croatia
Scientific / art field, discipline and subdiscipline	BIOTECHNICAL SCIENCES Food Technology
Abstract	Raznolikost upotrebe kakao prahova u prehrambenoj industriji upravo je razlog zbog čega je ta namirnica od davnih dana visoko cijenjena. U današnje vrijeme namirnice s visokim antioksidacijskim svojstvima su sve traženije tako da je u ovom radu provedena usporedba različitih mješavina kakao praha i meda koje su sušene pri različitim temperaturama (50, 60 i 70°C). Cilj je bio ispitati može li blisko infracrvena spektroskopija koja je uključivala tri različita uređaja (prijenosni, te dva laboratorijska različitog raspona), uz primjenu umjetnih neuronskih mreža, uspješno zamijeniti neki od uređaja koji su korišteni pri određivanju boje, nasipne gustoće, veličine čestica, aktiviteta vode te udjela suhe tvari. Rezultati su pokazali da prijenosni uređaj za blisko infracrvenu spektroskopiju u kombinaciji sa neuronskim mrežama, sa 98% preciznošću predviđa podatke (boje, nasipne gustoće, veličine čestica, aktiviteta vode te udjela suhe tvari) koji su izmjereni drugim uređajima Time je potvrđen kvantitativni potencijal primjene prijenosnog NIR uređaja.
Abstract (english)	The diversity of uses of cocoa powder in the food industry is precisely why this ingredient has been highly valued for centuries. Nowadays, foods with high antioxidant properties are in increasing demand, so this study compares different mixtures of cocoa powder and honey dried at different temperatures (50, 60, and 70°C). The aim was to investigate whether near-infrared spectroscopy, involving three different devices (portable and two laboratory devices with different ranges), along with the application of artificial neural networks, can successfully replace some of the devices used in determining color, bulk density, particle size, water activity, and dry matter content. The results showed that the portable near-infrared spectroscopy device, in combination with neural networks, predicts data (color, bulk density, particle size, water activity, and dry matter content) measured by other devices with 98% accuracy. This confirms the quantitative potential of using the portable NIR device.
Keywords
Keywords (english)
Language	croatian
URN:NBN	urn:nbn:hr:159:849389
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	2024-04-30 08:22:05