undergraduate thesis
Freezing in processes of food industry

Mislav Bešlić (2016)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering
Metadata
TitleSmrzavanje u procesima prehrambene industrije
AuthorMislav Bešlić
Mentor(s)Anita Pichler (thesis advisor)
Abstract
Konzerviranje namirnica zamrzavanjem u današnjem svijetu je sve učestalija metoda očuvanja same namirnice. Na početku rada objasnit ćemo detaljno pojam same namirnice, ali i načine njenog čuvanja. Budući da ćemo se baviti samo zamrzavanjem, kao metodom konzerviranja, objasnit ćemo osnovne značajke metode i pojasniti rashladne sustave. Mogućnosti zamrzavanja namirnica razvojem tehnologija sve su veće tako da razlikujemo nekoliko postupaka zamrzavanja, kao što su postupci zamrzavanja prema brzini zamrzavanja i postupci zamrzavanja prema načinu dovođenja topline. Kao metodu zamrzavanja, detaljnije ćemo objasniti zamrzavanje imerzijom i raspršivanjem. Zamrzavanje, kao metoda konzerviranja, ima utjecaj na same namirnice što smo raščlanili na, utjecaj na mikroorganizme i enzime. Također, utjecaj zamrzavanja je vidljiv i pri odmrzavanju namirnice, što je objašnjeno u zadnjem poglavlju.
Keywordscanning food freeze cooling systems immersion spray
Parallel title (English)Freezing in processes of food industry
Committee MembersAnita Pichler (committee chairperson)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Food Technologies
Sub-department of Food Engineering
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Engineering
Study programme typeuniversity
Study levelundergraduate
Study programmeFood Technology
Academic title abbreviationuniv. bacc. ing. techn. aliment.
Genreundergraduate thesis
Language Croatian
Defense date2016-09-30
Parallel abstract (English)
Preservation of foods by freezing in today's world is increasingly common method of preserving their own food. At the beginning of the work, we will explain, in detail, the concept of food, and the ways of its preservation. Since we deal with only freezing, as the method of preservation, we will explain the basic features of the method and explain cooling systems. Freezing options of food technology development are increasing so that there are several methods of freezing, such as the speed of freezing methods and freezing processes of freezing mode, the heat conducting. As a method of freezing, we will explain, in detail, freeze immersion and spray. Freezing, as a method of preservation, has an impact on the very foods that we have analyzed the impact on, microorganisms and enzymes. Also, the impact of frost is visible while defrosting food, as discussed in the last chapter.
Parallel keywords (Croatian)konzerviranje namirnica zamrzavanje rashladni sustavi imerzija raspršivanje
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:714733
CommitterSanda Hasenay