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undergraduate thesis
Primjena nedestruktivnih metoda u ispitivanju kvalitete pekarskih proizvoda
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. urn:nbn:hr:109:778282
Katić, Maja
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Process Engineering
Sub-department of Modelling, Optimisation and Automatisation

Cite this document

Katić, M. (2020). Primjena nedestruktivnih metoda u ispitivanju kvalitete pekarskih proizvoda (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:778282

Katić, Maja. "Primjena nedestruktivnih metoda u ispitivanju kvalitete pekarskih proizvoda." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:778282

Katić, Maja. "Primjena nedestruktivnih metoda u ispitivanju kvalitete pekarskih proizvoda." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:778282

Katić, M. (2020). 'Primjena nedestruktivnih metoda u ispitivanju kvalitete pekarskih proizvoda', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 19 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:778282

Katić M. Primjena nedestruktivnih metoda u ispitivanju kvalitete pekarskih proizvoda [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2020 [cited 2024 April 19] Available at: https://urn.nsk.hr/urn:nbn:hr:109:778282

M. Katić, "Primjena nedestruktivnih metoda u ispitivanju kvalitete pekarskih proizvoda", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:109:778282

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Metadata
TitlePrimjena nedestruktivnih metoda u ispitivanju kvalitete pekarskih proizvoda
Title (english)Applications of Non-Destructive Technologies for the Inspection of Bakery Products Quality
AuthorMaja Katić
MentorJasmina Lukinac Čačić (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Process Engineering)
(Sub-department of Modelling, Optimisation and Automatisation)
Osijek
Defense date and country2020-09-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Potaknuti značajnim napretkom tehnologije, računalne opreme i senzora, primjena nedestruktivnih metoda (NDM) u analizi hrane postaje sve raširenija te ove metode postaju od iznimne važnosti. NDM predstavljaju suvremene tehnike analize hrane bazirane na računalnoj tehnologiji. U ovom radu prikazane su mogućnosti primjene različitih nedestruktivnih metoda za ocjenu kvalitete i ispravnost hrane. U mnogim granama prehrambene industrije za procjenu i instrumentalnu analizu hrane često se primjenu NDM poput računalne analize slike (e-vid), rendgen, digitalne radiološke metode (računalna tomografija (CT) i magnetska rezonancija (MRI), razne spektroskopske metode, elektronski jezik, elektronski nos te ultrazvuk. Prednosti NDM metoda je dobivanje objektivnih rezultata analize prehrambenih proizvoda u kratkom vremenu. Razlog sve češće primjene ovih metoda je mogućnost koju pružaju u smislu mjerenja fizikalnih svojstava hrane beskontaktno i bez potrebe narušavanja strukture analiziranih uzoraka. Uz to, NDM metodama moguće je istovremeno dobiti i kvantitativne i kvalitativne parametre bez potrebe provođenja dodatnih analiza.
Abstract (english)
Encouraged by significant advances in technology, computer equipment and sensors, the application of non-destructive methods (NDM) in food analysis is becoming more widespread and these methods are becoming extremely important. NDMs represent modern food analysis techniques based on computer technology. This paper presents the possibilities of applying various non-destructive methods for food quality and safety assessment. In many branches of the food industry for the assessment and instrumental analysis of food, there are often applied NDM such as digital image analysis (e-vision), X-ray, digital radiological methods (computed tomography (CT) and magnetic resonance imaging (MRI)), various spectroscopic methods, electronic tongue, electronic nose and ultrasound. The advantage of the NDM method is obtaining objective results of food product analysis in a short time. The reason for the increasing use of these methods is the possibility they provide in terms of measuring the physical properties of food contactless and without the need to disrupt the structure of the analysed samples. In addition, NDM methods can be used to obtain both quantitative and qualitative parameters without the need for additional analyses.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:778282
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 Osijek
Created on2020-10-08 10:37:55

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