undergraduate thesis
Minimally processed foods

Tanja Šarić (2010)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering
Metadata
TitleMinimalno procesirana hrana
AuthorTanja Šarić
Mentor(s)Andrija Pozderović (thesis advisor)
Abstract
Pod pojmom „minimalno procesirana hrana“ podrazumijeva se hrana visoke kakvoće kojoj su sačuvane originalne organoleptičke i nutritivne značajke sirovine, zbog blažih uvjeta primjenjenih pri njenom procesiranju.Zajednička karakteristika svim ovim tehnikama je da se tretiranje materijala odvija pri nižoj temperaturi i sam proces traje kratko vrijeme [2,3]. Održivost ovakvih proizvoda traje vrlo kratko, a najveću opasnost predstavljaju mikroorganizmi, jer je moguća kontaminacija hrane iz zraka ili predmeta s kojima hrana dolazi u kontakt. U proizvodnji minimalno procesirane hrane umjesto standardnih termičkih postupaka primjenjuju se drugi postupci kao što su:pakiranje u modificiranoj atmosferi u kombinaciji sa hlađenjem, “sous vide“ postupak i pakiranje u vakumu,elektromagnetsko zračenje,ultrazvuk,obrada visokim tlakom,oscilirajuće magnetsko polje,obrada ohmskim zagrijavanjem,pulsirajuće električno polje, pulsirajuće svjetlo, tribomehanička obrada, konzerviranje preprekama. [2,4,5]. Namjera je održavanje integriteta prirodnih sastojaka.
Keywordsminimally processed foods food
Parallel title (English)Minimally processed foods
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 date2010-10-27
Parallel abstract (English)
The term "minimally processed foods" means food of high quality which are preserved the original organoleptic and nutritional characteristics of raw materials, due to milder conditions applied at its characteristic processing. All of these techniques are treatment takes place at lower temperature and the process takes short time [2,3]. The sustainability of these products has a very short period and represent a major threat to organisms, because of the possible contamination from the air or objects with which food comes into contact. In the production of minimally processed foods instead of the standard thermal procedures apply to other procedures such as modified atmosphere packaging in combination with cooling, "sous vide" process and packaging in a vacuum, electromagnetic radiation, ultrasound treatment of high blood pressure, oscillating magnetic field, the processing of ohmic heating, pulsed electric field, pulsed light, tribomechanical processing, canning obstacles. [2,4,5]. The intention is to maintain the integrity of ingredients
Parallel keywords (Croatian)minimalno procesirana hrana hrana
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:109:962911
CommitterIvana Šuvak