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undergraduate thesis
Skladištenje jabuka u uvjetima kontrolirane atmosfere
završni rad
2014. urn:nbn:hr:109:971682
Simeunović, Brankica
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies

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Simeunović, B. (2014). Skladištenje jabuka u uvjetima kontrolirane atmosfere : završni rad (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:971682

Simeunović, Brankica. "Skladištenje jabuka u uvjetima kontrolirane atmosfere : završni rad." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:971682

Simeunović, Brankica. "Skladištenje jabuka u uvjetima kontrolirane atmosfere : završni rad." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:971682

Simeunović, B. (2014). 'Skladištenje jabuka u uvjetima kontrolirane atmosfere : završni rad', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 15 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:971682

Simeunović B. Skladištenje jabuka u uvjetima kontrolirane atmosfere : završni rad [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2014 [cited 2025 January 15] Available at: https://urn.nsk.hr/urn:nbn:hr:109:971682

B. Simeunović, "Skladištenje jabuka u uvjetima kontrolirane atmosfere : završni rad", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:109:971682

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Metadata
TitleSkladištenje jabuka u uvjetima kontrolirane atmosfere : završni rad
Title (english)Storage of apples in controlled atmosphere conditions
AuthorBrankica Simeunović
MentorNela Nedić Tiban (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
Osijek
Defense date and country2014-09-26, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Hladnjače s kontroliranom atmosferom su široko korištena tehnologija za dugoročno čuvanje svježe ubranog voća. Od kad se primjenjuju, prostori s kontroliranim atmosferama (i odgovarajućim temperaturama) pokazali su se najučinkovitijima za dugotrajno čuvanje jabuka. Kroz niz bioloških procesa (respiracija), jabuka uzima kisik i stvara ugljikov dioksid, vodu i toplinu. Kontrolirana atmosfera je potpuno prirodni proces koji reducira respiraciju na minimum, kontrolirajući prvenstveno koncentraciju ugljikovog dioksida i kisika. Hladnjače sa kontroliranom atmosferom omogućuju dosptupnost svježeg voća tijekom cijele godine. Mnogi kultivari mogu biti čuvani značajnih 9-12 mjeseci, za razliku od samo 5 do 6 mj., ako se koriste hladnjače s normalnom atmosferom. Da bi se učinkovito održala kakvoća jabuke, atmosfera spremišta mora imati kontroliranu količinu vlage, kisika, ugljikovog dioksida i temperature. Bit CA spremišta je raspon koncentracije O2 i CO2, gdje obje moraju biti održavane na 0,5 do 2,5 %. Točan optimum koncentracije varira za različite sorte jabuka. Relativna vlažnost zraka se održava u rasponu od 90 do 95 %, a temperatura na oko 1°C.
Abstract (english)
Refrigirators with controlled atmoshpere is widely used technology for long storage freshly picked fruit. Storage rooms with controled atmospheres and adequate temperatures have shown most efficiate for longlasting apple storage. Through numeorus biological procceses (respiration) apple takes oxygen and produces carbon dioxide, water and heat. Controlled atmosphere is completly natural procces which reduces respiration to minimum, controling firstly concentration of carbon dioxide and oxygen. Refrigirators with controlled atmosphere enable availability of fresh fruit during the entire year. Many cultivars can be safed for 9-12 months, unlike others that can be safed only 5-6 month if used refrigirators with normal atmosphere. Storage atmosphere must have controlled moist quantity, oxygen, carbon dioxide and temperature so it could be able to maintain apple quality. Storages with CA must have concentration range of O2 and CO2 beetwen 0,5 and 2,5%. Correct concentration optimum varies depending on apple type. Relative air humidity is maintained in range 90-95% , and temperature around 1⁰C.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:971682
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
Access conditionsOpen access
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Created on2015-09-23 13:14:49