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master's thesis
Utjecaj pulsirajućeg svjetla visokog intenziteta na polifenole i antioksidacijsku aktivnost u jagodama
2019. urn:nbn:hr:109:449027
Kronić, Jelena
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering

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Kronić, J. (2019). Utjecaj pulsirajućeg svjetla visokog intenziteta na polifenole i antioksidacijsku aktivnost u jagodama (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:449027

Kronić, Jelena. "Utjecaj pulsirajućeg svjetla visokog intenziteta na polifenole i antioksidacijsku aktivnost u jagodama." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. https://urn.nsk.hr/urn:nbn:hr:109:449027

Kronić, Jelena. "Utjecaj pulsirajućeg svjetla visokog intenziteta na polifenole i antioksidacijsku aktivnost u jagodama." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. https://urn.nsk.hr/urn:nbn:hr:109:449027

Kronić, J. (2019). 'Utjecaj pulsirajućeg svjetla visokog intenziteta na polifenole i antioksidacijsku aktivnost u jagodama', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 10 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:449027

Kronić J. Utjecaj pulsirajućeg svjetla visokog intenziteta na polifenole i antioksidacijsku aktivnost u jagodama [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2019 [cited 2024 April 10] Available at: https://urn.nsk.hr/urn:nbn:hr:109:449027

J. Kronić, "Utjecaj pulsirajućeg svjetla visokog intenziteta na polifenole i antioksidacijsku aktivnost u jagodama", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:109:449027

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TitleUtjecaj pulsirajućeg svjetla visokog intenziteta na polifenole i antioksidacijsku aktivnost u jagodama
Title (english)The Influence of High-Intensity Pulsed Light on Polyphenols and Antioxidant Activity in Strawberries
AuthorJelena Kronić
MentorAnita Pichler (mentor)
Committee memberMirela Kopjar (predsjednik povjerenstva)
Committee memberAnita Pichler (član povjerenstva)
Committee memberNela Nedić Tiban (član povjerenstva)
Committee memberAnte Lončarić (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Food Engineering)
Osijek
Defense date and country2019-09-11, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Kako bi se očuvala izvorna svojstva jagoda i drugih namirnica, znanstvenici su razvili nove načine obrade koji se nazivaju netermički. Ovi procesi podrazumijevaju upotrebu nižih temperatura i kraćeg vremena provedbe u usporedbi sa termičkim postupcima. Cilj ovog diplomskog rada bio je utvrditi temperaturne promjene prilikom tretmana i eventualne kemijske promjene u jagodama nakon tretmana pulsirajućim svjetlom visokog intenziteta jačine 4 i 12 J/c\(m^{2}\). Analize provedene na jagodama su sljedeće: ukupna kiselost, gubitak istjecanjem, količina suhe tvari, askorbinska kiselina, ukupni sadržaj fenola, antioksidacijska aktivnost, boja, Brix vrijednost, sadržaj antocijanina te pH vrijednost. Rezultati dobivenih analiza pokazuju minimalne promjene u sastavu jagoda s više izraženim razlikama kod uzoraka tretiranih pulsirajućim svjetlom snage 12 J/c\(m^{2}\) u usporedbi sa kontrolnim uzorkom. S obzirom da su oba tretmana kratkotrajna, a porasti temperature minimalni, ovaj postupak se s pravom može svrstati u skupinu netermičkih načina obrade namirnica.
Abstract (english)
In order to preserve original properties of fruits and other foodstuffs, new food processing techniques were developed and they are known as non – thermal. When compared with thermal, non – thermal processed involve usage of lower temperatures and shorter processing time. Main goal of this thesis was to determine temperature changes during the treatment and possible chemical changes in strawberries after treatment with high intensity pulsed light that had intensity of 4 and 12 J/c\(m^{2}\). Analysis that were conducted on stawberries were following: titritable acidity, drip loss, dry matter value, ascorbic acid, total phenolic con-tent, antioxidant activity, color values, Brix value, anthocyanin content and pH value. Results show minimal changes in strawberry composition with slighty higher differences between strawberries treated with high intensity pulsed light that had intensity 12 J/c\(m^{2}\) and control samples. Furthermore, since both of the treat-ments were short and temperature rises were minimal, it is safe to say that this treatment is rightly classified into group of non – thermal food processing techniques.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:449027
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) icon
Created on2019-09-17 11:15:48