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undergraduate thesis
Proizvodnja pasteriziranih proizvoda od povrća u slano-kiselom naljevu
2012. urn:nbn:hr:109:493330
Gulaš, Josip
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies

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Gulaš, J. (2012). Proizvodnja pasteriziranih proizvoda od povrća u slano-kiselom naljevu (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:493330

Gulaš, Josip. "Proizvodnja pasteriziranih proizvoda od povrća u slano-kiselom naljevu." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. https://urn.nsk.hr/urn:nbn:hr:109:493330

Gulaš, Josip. "Proizvodnja pasteriziranih proizvoda od povrća u slano-kiselom naljevu." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. https://urn.nsk.hr/urn:nbn:hr:109:493330

Gulaš, J. (2012). 'Proizvodnja pasteriziranih proizvoda od povrća u slano-kiselom naljevu', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 29 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:493330

Gulaš J. Proizvodnja pasteriziranih proizvoda od povrća u slano-kiselom naljevu [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2012 [cited 2025 January 29] Available at: https://urn.nsk.hr/urn:nbn:hr:109:493330

J. Gulaš, "Proizvodnja pasteriziranih proizvoda od povrća u slano-kiselom naljevu", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:109:493330

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TitleProizvodnja pasteriziranih proizvoda od povrća u slano-kiselom naljevu
Title (english)Production of pasteurized vegetable products in salty and sour mixture
AuthorJosip Gulaš
MentorNela Nedić Tiban (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
Osijek
Defense date and country2012-10-22, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Raznovrsnost proizvoda i mogućnost prilagodbe promjenjivim zahtjevima tržišta jedna su od značajki prerade povrća, pri čemu posebno mjesto pripada pogonima koji specifičnim asortimanom mogu dopuniti proizvodnju nekih tradicionalnih i standardnih proizvoda. Kiseljenje (mariniranje) povrća predstavlja konzerviranje povrća u slano-kiselom naljevu (otopina octene kiseline i soli). Konzervirajuće djelovanje soli ostvaruje se stvaranjem osmotskog tlaka, dehidratacijom (plazmolizom) i specificno (npr. putem Cl-). Djelovanjem octene kiseline dolazi do zakiseljavanja sredine (acidoanabioza) u kojoj se mogu nalaziti mikroorganizmi, a mnogi ne podnose kiselu sredinu, tj. pH ispod 4,0 do 4,3. Budući da ima mikroorganizama koji podnose tako niske vrijednosti pH, primjenjuju se i veće koncentracije kiseline (1,5% do 3% i više), a njihovo djelovanje pojačava se dodatkom kuhinjske soli (NaCl ) ili dodatnom pasterizacijom. U radu će biti opisan dio industrijske proizvodnje pasteriziranih proizvoda od povrća u slano-kiselom naljevu.
Abstract (english)
The diversity of products and the ability to adapt to the changing market demands are one of the features of vegetable processing, whereby a special place belongs to the facilities that, with specific range of products, can supplement the production of same traditional and standard products. Pickling (marinating) of vegetables implies preserving of vegetables in a salty-acid mixture (solution of acetic acid and salt). Conservative salt effect is achieved by creating osmotic pressure, dehydration (plasmolysis) and specifically (e.g., by Cl-). Action of acetic acid leads to acidification of environment (acido-anabiosis) which may contain microorganisms and many cannot tolerate acidic environment that is pH below 4.0 to 4.3. Since there are microorganisms that tolerate such low pH and apply a higher concentration of acid (1.5% to 3% or more) and their action enhances with the addition of salt (NaCl) or additional pasteurization. This paper will be describing part of industrial production of pasteurized vegetable products in salty-acid mixture.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:493330
ProjectNumber: 113-1130473-0340
Title: Razvoj procesa proizvodnje visokokvalitetne hrane
Title: Development of processes for high quality foods
Leader: Vlasta Piližota
Jurisdiction: Croatia
Funder: MZOS
Funding stream: ZP
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
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Created on2015-10-12 14:12:31