undergraduate thesis
Potato Products

Kristina Vidaković (2013)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Metadata
TitleProizvodi od krumpira
AuthorKristina Vidaković
Mentor(s)Nela Nedić Tiban (thesis advisor)
Abstract
Prerada krumpira i zamjena potrošnje svježeg krumpira različitim oblicima konzerviranog, proteklih je desetljeća u razvijenim zemljama neprekidno rasla. Kakvoća proizvoda u velikoj mjeri ovisi o sortnim značajkama krumpira, o specifičnoj masi (težini) i kemijskom sastavu, prije svega o udjelu ukupne suhe tvari, škroba i (reducirajućih) šećera, te o uvjetima čuvanja (skladištenja) do trenutka prerade. U radu su opisani proizvodi od krumpira i njihova namjena, upravo iz razloga što potrošači sve više povećavaju zahtjeve za hranom koja omogućuje što jednostavniju pripremu i malo utrošenog vremena. Ovim zahtjevima se udovoljava razvojem i poboljšanjem procesa proizvodnje te povećanjem količine samih proizvoda, u čemu prednjače smrznuti proizvodi, osobito pommes frites. Također je opisan postupak proizvodnje minimalno procesiranog krumpira, koji danas zauzima sve značajnije mjesto.
Keywordspotato storage potato products
Parallel title (English)Potato Products
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Food Technologies
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 date2013-10-02
Parallel abstract (English)
Potato processing and replacing the consumption of fresh potato with different types of potato products continued to grow in developed countries over the last decades. Product quality largely depends on the varietal characteristics of potatoes, on the specific gravity and chemical composition, particularly the proportion of dry matter, starch and (reducing) sugar and the storage conditions until processing. This paper describes the potato products and their uses, mostly because consumers have been increasing the demands for food that provides the simplest and shortest preparation. These requirements are being fulfilled with development and improvement of production processes and increasing amounts of the products, in which frozen products dominate, particularly French fries. Minimally processed potato production is also described, because nowadays it is getting more and more important.
Parallel keywords (Croatian)krumpir skladištenje proizvodi od krumpira
Resource typetext
Access conditionAccess restricted to students and staff of home institution
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:801013
CommitterIvana Šuvak