master's thesis
Influence of different sugars on the glass transition temperature of osmotic dehydrated orange peel

Monika Bušnja (2015)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Metadata
TitleUtjecaj različitih šećera na temperaturu staklastog prijelaza osmotski dehidratirane kore naranče
AuthorMonika Bušnja
Mentor(s)Nela Nedić Tiban (thesis advisor)
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).
Keywordsosmotic dehydration vacuum ultrasound glass transition DSC orange peel
Parallel title (English)Influence of different sugars on the glass transition temperature of osmotic dehydrated orange peel
Committee MembersMirela Kopjar
Nela Nedić Tiban
Anita Pichler
Jurislav Babić
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 levelgraduate
Study programmeFood Engineering
Academic title abbreviationmag. ing. techn. aliment.
Genremaster's thesis
Language Croatian
Defense date2015-09-28
Parallel 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).
Parallel keywords (Croatian)osmotska dehidratacija vakuum ultrazvuk staklasti prijelaz DSC kora naranče
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:941293
CommitterIvana Šuvak