undergraduate thesis
Aplication of high pressure in food processing

Ina Ivanković (2010)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering
Metadata
TitlePrimjena visokog tlaka u procesiranju hrane
AuthorIna Ivanković
Mentor(s)Andrija Pozderović (thesis advisor)
Abstract
Procesiranje visokim tlakom podrazumijeva podvrgavanje tekuće ili krute hrane, sa ili bez ambalaže djelovanju tlaka od 100 do 800 Mpa (1200 Mpa). Temperatura procesa se može kretati od ispod 0 °C do iznad 100 °C, a vrijeme izloženosti djelovanju tlaka može varirati od nekoliko sekundi do preko 20 minuta. Uslijed djelovanja visokog tlaka dolazi do smanjenja volumena sustava i pospješivanja onih reakcija koje dovode do smanjenja volumena. Komponente hrane odgovorne za specifičnu nutritivnu vrijednost i organoleptičke značajke su najosjetljivije na djelovanje tlaka. Potencijal primjene visokog tlaka u procesiranju hrane je u inaktivaciji mikroorganizama, modifikaciji funkcionalnih svojstava biopolimera, postizanju funkcionalnosti proizvoda te zadržavanju parametara kvalitete (boja, aroma, vitamini). Cilj rada je prikazati mogućnosti primjene u procesiranju hrane. U radu su također opisani tipovi uređaja za tretiranje visokim tlakom. Osim sposobnosti uništavanja mikroorganizama pri sobnoj temperaturi u radu su prikazane i specifične mogućnosti primjene visokog tlaka u preradi mlijeka, mesa te voća i povrća. Obzirom na trend rastuće potražnje za hranom bez dodataka koja u velikoj mjeri ima zadržane značajke svježine (boja, okus, nutritivni sastav) i zajamćenu mikrobiološku stabilnost, za očekivati je da će metoda obrade visokim tlakom u budućnosti naći širu primjenu u procesiranju hrane.
Keywordshigh pressure meat milk fruit vegetables
Parallel title (English)Aplication of high pressure in food processing
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Food Technologies
Sub-department of Food Engineering
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 date2010-09-08
Parallel abstract (English)
In high pressure processing, food are subjected to pressure, wich is generally in the range of 100-800 (1200) MPa. The processing temperature during pressure treatments can be adjusted from below 0°C to above 100°C with exposure times ranging from a few seconds to over 20 minutes. High pressure causes a system's volume to decrease, thus reactions that result in reduced volume will be promoted under high pressure. Food components responsible for the nutritive value and sensory properties of food are unaffected by high pressure. The main areas of interest regarding the high-pressure processing of food include: inactivation of microorganisms, modification of biopolymers, quality retention (especially in terms of flavour and colour) and changes in product functionality. This paper aims to show its possible application in food processing. The paper gives an outline of the special equipment used in high-pressure processing. In addition to looking at this technology's ability to inactive microorganisms at room temperature, this paper also explores its application in dairy, meat, fruit and vegetables processing. Taking into account the trend of growing consumer preferences for fresh-like, additive free and microbiologically safe food, high pressure processing is likely to find its future application in food processing.
Parallel keywords (Croatian)visoki tlak meso mlijeko 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:109:216671
CommitterIvana Šuvak