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master's thesis
Utjecaj različitih šećera na temperaturu staklastog prijelaza osmotski dehidratirane kore naranče
2015. urn:nbn:hr:109:941293
Bušnja, Monika
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies

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Bušnja, M. (2015). Utjecaj različitih šećera na temperaturu staklastog prijelaza osmotski dehidratirane kore naranče (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:941293

Bušnja, Monika. "Utjecaj različitih šećera na temperaturu staklastog prijelaza osmotski dehidratirane kore naranče." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. https://urn.nsk.hr/urn:nbn:hr:109:941293

Bušnja, Monika. "Utjecaj različitih šećera na temperaturu staklastog prijelaza osmotski dehidratirane kore naranče." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. https://urn.nsk.hr/urn:nbn:hr:109:941293

Bušnja, M. (2015). 'Utjecaj različitih šećera na temperaturu staklastog prijelaza osmotski dehidratirane kore naranče', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 27 March 2023, https://urn.nsk.hr/urn:nbn:hr:109:941293

Bušnja M. Utjecaj različitih šećera na temperaturu staklastog prijelaza osmotski dehidratirane kore naranče [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2015 [cited 2023 March 27] Available at: https://urn.nsk.hr/urn:nbn:hr:109:941293

M. Bušnja, "Utjecaj različitih šećera na temperaturu staklastog prijelaza osmotski dehidratirane kore naranče", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:109:941293

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TitleUtjecaj različitih šećera na temperaturu staklastog prijelaza osmotski dehidratirane kore naranče
Title (english)Influence of different sugars on the glass transition temperature of osmotic dehydrated orange peel
AuthorMonika Bušnja
MentorNela Nedić Tiban (mentor)
Committee memberMirela Kopjar
Committee memberNela Nedić Tiban
Committee memberAnita Pichler
Committee memberJurislav Babić
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
Osijek
Defense date and country2015-09-28, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Osmotska dehidratacija, osobito uz prethodnu obradu ultrazvukom značajno utječe na termofizička svojstva, fazne prijelaze i stanje vode u hrani. Pomoću diferencijalne motridbene kalorimetrije (DSC) mogu se dobiti osnovne informacije o faznim prijelazima kao što je staklasti prijelaz, koji pojašnjava pojam stabilnosti hrane tijekom procesiranja i skladištenja. Cilj rada bio je istražiti utjecaj različitih šećera (fruktoze, saharoze) i njihovih kombinacija s trehalozom (45% F + 10% T i 45% F + 20% T; 45% S + 10% T i 45% S + 20% T) te narančinog sirupa (65% NS) na temperaturu staklastog prijelaza osmotski dehidratirane i liofilizirane kore naranče. Također je praćen njihov utjecaj na boju (albeda i flaveda) i teksturu kore naranče. Obrada je provedena u uvjetima atmosferskog tlaka uz miješanje (OD), vakuuma (PVOD) i vakuuma s primjenom ultrazvuka (UZPVOD). Utjecaj trehaloze na porast Tg bio je najveći (oko 15 °C) na primjeru obrada sa kombinacijama saharoze i trehaloze. Povećanje koncentracija šećera imalo je značajan utjecaj na indeks učinkovitosti procesa osmotske dehidratacije (DEI). Pad L* vrijednosti kod svih obrada bio je veći u više poroznom albedu. Ultrazvučna pulsirajuća vakuum obrada (UZPVOD) je značajnije utjecala na omekšavanje teksture od osmotske dehidratacije pri atmosferskom tlaku (OD) i pulsirajuće vakuum obrade (PVOD).
Abstract (english)
Osmotic dehydration, especially with pre-treatment ultrasound significantly affects the thermo-physical properties, phase transitions and the state of water in foods. Using differential scanning calorimetry (DSC) can be obtained by the basic information of phase transitions such as the glass transition, which illustrates the concept of the stability of the food during processing and storage. The aim of this study was to investigate the effect of different sugars (fructose, sucrose) and their combination with trehalose (45% F + T 10% and 45% F + 20% T, 45% S + 10% T and 45% S + 20% T) and orange syrup (65% DC) on the glass transition temperature osmotically dehydrated and freeze-dried orange peel. It is also accompanied by their effect on the color (albedo and flavedo) and texture of orange peel. Treatment is carried out under atmospheric pressure with stirring (AT), a vacuum (PVOD) and with vacuum application of ultrasound (UZPVOD). Effect of trehalose on the increase was highest Tg (about 15 ° C) for example by treatment with a combination of sucrose and trehalose. Increasing the concentration of sugar had a significant impact on the index of efficiency of the process of osmotic dehydration (DEI). Decline of L * values in all treatment was higher in the more porous albedo. Ultrasound pulsed vacuum processing (UZPVOD) has materially affected on the softening texture of osmotic dehydration at atmospheric pressure (OD) and pulsed vacuum processing (PVOD).
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:941293
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2015-10-13 14:59:23