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undergraduate thesis
Primjena sous vide tehnike u minimalnom procesiranju povrća
2024. urn:nbn:hr:109:040171
Boškić, Matea
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Fruits and Vegetables Technology

Cite this document

Boškić, M. (2024). Primjena sous vide tehnike u minimalnom procesiranju povrća (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:040171

Boškić, Matea. "Primjena sous vide tehnike u minimalnom procesiranju povrća." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. https://urn.nsk.hr/urn:nbn:hr:109:040171

Boškić, Matea. "Primjena sous vide tehnike u minimalnom procesiranju povrća." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2024. https://urn.nsk.hr/urn:nbn:hr:109:040171

Boškić, M. (2024). 'Primjena sous vide tehnike u minimalnom procesiranju povrća', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 20 February 2025, https://urn.nsk.hr/urn:nbn:hr:109:040171

Boškić M. Primjena sous vide tehnike u minimalnom procesiranju povrća [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2024 [cited 2025 February 20] Available at: https://urn.nsk.hr/urn:nbn:hr:109:040171

M. Boškić, "Primjena sous vide tehnike u minimalnom procesiranju povrća", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:109:040171

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Metadata
TitlePrimjena sous vide tehnike u minimalnom procesiranju povrća
Title (english)The Application of Sous vide Technique in Minimal Processing of Vegetables
AuthorMatea Boškić
MentorNela Nedić Tiban (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Fruits and Vegetables Technology)
Osijek
Defense date and country2024-09-19, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Sous vide je blaga tehnika obrade koja se primjenjuje diljem svijeta, od kućanstava, ugostiteljskih objekata, pa do industrije. Zajedničko sous vide proizvodima je da se hrana, sirova ili prethodno kuhana, pakira pod vakuumom u hermetički zatvorene vrećice, a zatim kuha ili zagrijava s naglaskom na strogo kontrolirane uvjete vremena i temperature. Minimalnom termičkom obradom u vakumiranim vrećicama dolazi do povećanja trajnosti lakopokvarljivih namirnica, a primjenom nižih temperatura u odnosu na tradicionalno kuhanje u većoj mjeri su očuvani bioaktivni spojevi unutar proizvoda. U svrhu daljnjeg poboljšanja mikrobiološke sigurnosti sous vide proizvoda sve se više provode istraživanja kojima se unapređuje sous vide proces dodatkom prirodnih antioksidansa ili se kombinira s (ne)termičkim procesima. U ovom radu prikazana je primjena sous vide tehnike u minimalnom procesiranju povrća, prednosti i nedostatci tehnike, te njezin utjecaj na senzorske i nutritivne karakteristike te mikrobiološku sigurnost obrađene hrane.
Abstract (english)
Sous vide is a mild processing technique that is applied worldwide, from households and hospitality establishments to industry. Common to sous vide products is that the food, whether raw or previously cooked, is vacuum-packed in airtight pouches and then cooked or heated under strictly controlled time and temperature conditions. Minimal thermal processing in vacuum-sealed bags extends the shelf life of perishable foods, and by using lower temperatures compared to traditional cooking, the bioactive components of the products are better preserved. To further improve the microbiological safety of sous vide products, more and more research is being conducted to improve the sous vide process by adding natural antioxidants or combining it with (non)thermal processes. This paper presented the application of the sous vide technique in the minimal processing of vegetables, the advantages and disadvantages of the technique and its impact on the sensory and nutritional characteristics and the microbiological safety of the processed food.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:040171
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 conditionsAccess restricted to students and staff of home institution
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Created on2024-09-20 08:40:10