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undergraduate thesis
Konzerviranje namirnica ionizirajućim zračenjem
2012. urn:nbn:hr:109:112131
Radiković, Tea
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering

Cite this document

Radiković, T. (2012). Konzerviranje namirnica ionizirajućim zračenjem (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:112131

Radiković, Tea. "Konzerviranje namirnica ionizirajućim zračenjem." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. https://urn.nsk.hr/urn:nbn:hr:109:112131

Radiković, Tea. "Konzerviranje namirnica ionizirajućim zračenjem." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. https://urn.nsk.hr/urn:nbn:hr:109:112131

Radiković, T. (2012). 'Konzerviranje namirnica ionizirajućim zračenjem', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 09 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:112131

Radiković T. Konzerviranje namirnica ionizirajućim zračenjem [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2012 [cited 2025 January 09] Available at: https://urn.nsk.hr/urn:nbn:hr:109:112131

T. Radiković, "Konzerviranje namirnica ionizirajućim zračenjem", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:109:112131

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Metadata
TitleKonzerviranje namirnica ionizirajućim zračenjem
Title (english)Preservation of foodstuffs by ionizing radiation
AuthorTea Radiković
MentorAndrija Pozderović (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Food Engineering)
Osijek
Defense date and country2012-02-13, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Konzerviranje namirnica je zajednički naziv za različite postupke kojima je cilj da se u što većoj mjeri kroz što duži period očuva izvorna kvaliteta neke namirnice te da se spriječi njezino kvarenje ili degradacija. Ionizirajuće zračenje je prijenos energije česticama ili fotonima, koje ima dovoljno veliku energiju da bi ioniziralo neku tvar s kojom se nađe u međudjelovanju. Promjene sastava atoma i jezgre atoma ili energijskog stanja atoma uzrokuju emitiranje fotona ili čestica. Postoje dva osnovna oblika ionizirajućeg zračenja, valno i elektromagnetsko zračenje. Ionizirajuće zračenje danas se koristi za sterilizaciju medicinskih instrumenata, farmaceutskih proizvoda i za konzerviranje hrane. Doze ionizirajućeg zračenja manje od 10 kGy kod izlaganja čitavog tijela predstavljaju neznatan rizik za čovijeka, a povećanjem doze povećat će se broj oboljelih. Ionizirajuće zračenje djeluje različito na sastojke hrane i zbog toga može doći do promijene okusa, mirisa i teksture hrane. Primjena ionizirajućeg zračenja u obradi hrane danas je u mnogim zemljama regulirana odgovarajućim propisima. I u našoj zemlji su pravilnikom regulirani uvjeti koja se hrana može konzervirati zračenjem i mogući izvori zračenja, kao i maksimalna doza apsorbirana u hrani.
Abstract (english)
Preservation of foodstuffs is a common name for a variety of procedures that aim is, as much as possible trought the long period of time, to preserve the orginal quality of some food to privent its deterioration or degradation. Ionizing radiation is transfer of energy trought particles or photons, wich has sufficient energy to be ionized with a substance wich is found in the interaction. Changes in the composition of atoms and nuclei of atoms or energetic state of atoms are causing broadcasting photons or particles. There are two basic types of ionizing radiation, wave and electromagnetic radiation. Ionizing radiation is now used for sterilizing medical instruments, pharmaceutical products and for food preservation. Ionizing radiation doses below 10 kGy are, for whole body exposure, representing a negligible risk to man, while increasing the dose will increase the number of patients. Ionizing radiation acts differently on food ingredients and therefore may change the taste, smell and texture of food. The application of ionizing radiation in food processing is today in many countries regulated by the relevant regulations. And our country has an ordinance regulating the conditions that can preserve food by radiation and possible sources of radiation, as well as the maximum dose absorbed in food.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:112131
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
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Created on2015-10-05 08:11:53