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master's thesis
Promjena boje Mozzarelle tijekom pečenja
2016. urn:nbn:hr:109:781262
Mišić, Ivana
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Milk Technology

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Mišić, I. (2016). Promjena boje Mozzarelle tijekom pečenja (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:781262

Mišić, Ivana. "Promjena boje Mozzarelle tijekom pečenja." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:781262

Mišić, Ivana. "Promjena boje Mozzarelle tijekom pečenja." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:781262

Mišić, I. (2016). 'Promjena boje Mozzarelle tijekom pečenja', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 19 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:781262

Mišić I. Promjena boje Mozzarelle tijekom pečenja [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2016 [cited 2024 April 19] Available at: https://urn.nsk.hr/urn:nbn:hr:109:781262

I. Mišić, "Promjena boje Mozzarelle tijekom pečenja", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:109:781262

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Metadata
TitlePromjena boje Mozzarelle tijekom pečenja
Title (english)Browning of Mozzarella during the baking
AuthorIvana Mišić
MentorMirela Lučan (mentor)
MentorJasmina Lukinac Čačić (komentor)
Committee memberJovica Hardi (predsjednik povjerenstva)
Committee memberMirela Lučan (član povjerenstva)
Committee memberJasmina Lukinac Čačić (član povjerenstva)
Committee memberKrešimir Mastanjević (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Milk Technology)
Osijek
Defense date and country2016-10-10, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Budući da je boja svojstvo prehrambenog proizvoda koje se prvo uočava od velike je važnosti jer može stvoriti pozitivno odnosno negativno mišljenje o proizvodu. Cilj ovog diplomskog rada je pratiti promjenu boje sira Mozzarella tijekom pečenja, primjenom računalne analize slike i kolorimetra. Uzorci sira Mozzarella su prikupljeni na tržištu. Promjene boje tijekom pečenja su određivane u uobičajenim uvjetima pečenja pizze (200 °C/5 min). Također su analizirana i fizikalno-kemijska, te senzorska svojstva uzoraka. Ukupna promjena boje kao i faktor posmeđivanja donje površine uzoraka, analizirani pomoću računalne analize slike, su imali niže vrijednosti nego na površini sira. Rezultati metode bodovanja i deskriptivna analiza pokazali su visoku prihvatljivost svih uzoraka, osobito nakon pečenja kada su i ocjene bile veće. Ukupni rezultati su pokazali da metoda računalne analize slike objektivnija od kolorimetra obzirom da obuhvaća cijelu površinu uzoraka.
Abstract (english)
Since the colour is characteristic of food product that is first observed, it is of great importance and it can create positive or negative feedback on product. The aim of this study was to monitor the colour changes of Mozzarella cheeses during the baking with application of digital image analysis and colorimeter. Samples of Mozzarella cheeses were collected from super markets. Changes of colour during baking were observed at regular pizza baking conditions (200 °C/5 min). Also, physicochemical and sensory properties of samples were analysed. The total colour change and browning factor of the bottom of the samples, analysed by computer vision, was lower than in samples surface. The results of the scoring method and descriptive analysis showed high acceptability of all samples, especially after the baking process when the scores were higher. Overall results show that the digital image analysis includes the entire sample surface, and is more objective than the colorimeter.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:781262
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2016-10-10 16:22:49