undergraduate thesis
Dehydration in food engineering processes

Mirela Mikičević (2015)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering
Metadata
TitleDehidratacija u procesima prehrambene industrije
AuthorMirela Mikičević
Mentor(s)Anita Pichler (thesis advisor)
Abstract
Od samih početaka prerade hrane ljudi su koristili dehidrataciju kao proces konzerviranja namirnica. Prihvaćeni postupci konzerviranja lako kvarljivih namirnica na ovom principu mogu se podijeliti na 3 grupe i to: sušenje, to jest odstranjivanje vode, a da namirnica ostane u čvrstom stanju; koncentriranje, to jest odstranjivanje vode u manjem stupnju u odnosu na sušenje, uobičajeno je da se proizvodi konzervirani koncentriranjem nalaze u tekućem agregatnom stanju; povećanje sadržaja suhe tvari dodatkom određene količine tvari koje povezuju dio slobodne vode, odnosno smanjuju aktivitet vode. Sušenje je najčešće korišten postupak koji se zasniva na korištenju energije sunca i vjetra. Namirnice prije sušenja mogu biti u krutom ili tekućem agregatnom stanju, a finalni proizvod je u krutom agregatnom stanju. Sušenjem se odvaja voda do tog stupnja da takva namirnica može godinama biti zaštićena od kvarenja, gubitka okusa i plijesni. Pri tome se ne smije namirnici oduzeti sva količina vode jer to negativno djeluje na elastičnost i na sposobnost za ponovno upijanje vode odnosno rehidrataciju. Iako se sušenjem može konzervirati bilo koja namirnica, najčešće se suši voće i povrće kao što su krumpiri, mrkva, kupus, paprika, rajčica, grašak, jabuka, smokva, breskva, kruška, šljiva...
Keywordsdrying water activity water
Parallel title (English)Dehydration in food engineering processes
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 date2015-10-02
Parallel abstract (English)
From the very beginning of the food processing people have used dehydrating process for food preservation. Accepted preservation methods of perishable foods on this principle can be divided into 3 groups: drying, i.e. the removal of water with the food remaining in the solid state; concentration, that is the removal of water to a lesser degree compared to the drying, usually by concentrating the products they are preserved in the liquid state; increasing the dry matter content by adding a certain quantity of the substance that connects part of the free water, and reducing water activity. Drying is the most commonly used method based on the use of solar and wind energy. Foods before drying may be in a solid or a liquid state, and the final product is in the solid state. With drying, the water is separated to the extent that such foods can be protected for years from deterioration, loss of taste and mold. With this method , not all water should be removed because it has a negative impact on the resilience and the ability to re-absorb water and re-hydrate. Although drying can preserve any food, most commonly dried fruits and vegetables include potatoes, carrots, cabbage, peppers, tomatoes, peas, apples, figs, peaches, pears, plums ...
Parallel keywords (Croatian)sušenje aktivitet vode voda
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:509969
CommitterIvana Šuvak