undergraduate thesis
Preservation of fruit and vegetables by freezing

Ignac Zagorščak (2012)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Metadata
TitleKonzerviranje voća i povrća zamrzavanjem
AuthorIgnac Zagorščak
Mentor(s)Nela Nedić Tiban (thesis advisor)
Abstract
Među suvremenim metodama konzerviranja voća i povrća zamrzavanje zauzima jedno od najistaknutijih mjesta. Razlozi su ponajprije kakvoća smrznutih proizvoda, široka primjena i prikladnost takvih proizvoda za upotrebu, ali i mnogi drugi. Zamrzavanjem se mogu konzervirati razne vrste voća i povrća, iako su neke više a neke manje prikladne za taj način konzerviranja. Samo ono voće i povrće koje se troši u svježem stanju za pripremu salata ili deserata obično se ne zamrzava. Za zamrzavanje u pravilu služi voće i povrće u stadiju zrelosti za potrošnju (konzumne zrelosti), tj. s potpuno razvijenom bojom i aromom, te odgovarajućom teksturom, ovisno o krajnjoj namjeni i načinu obrade. Zadatak ovog rada bio je obraditi postupke i uređaje za zamrzavanje voća i povrća. Navedene su i promjene koje se dešavaju tijekom postupaka pripreme voća i povrća i samog zamrzavanja, kao i distribucije i skladištenja gotovih proizvoda.
Keywordspreservation freezing fruits vegetables
Parallel title (English)Preservation of fruit and vegetables by freezing
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 date2012-12-04
Parallel abstract (English)
Among modern methods of canning fruits and vegetables freezing occupies one of the most prominent places. The reasons are mainly the quality of frozen products, wide application and suitability of such products for use, and many others. Freezing can preserve a variety of fruits and vegetables, although some more and some less suitable for this method of preservation. Fruits and vegetables that are consumed in the fresh state to prepare a salad or dessert usually not frozen. To freeze a rule serves fruit and vegetables at the stage of maturity for consumption (consumer maturity), i.e., with a fully developed colour and aroma, and good textured, depending on the specific use and treatment. The task of this work was to process procedures and devices for freezing fruits and vegetables. The paper referred to the changes that occur during the preparation of fruits and vegetables and the freezing, as well as distribution and storage of finished products.
Parallel keywords (Croatian)konzerviranje zamrzavanje voće povrće
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:109:225328
CommitterIvana Šuvak