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master's thesis
Utjecaj sorte i različitih sredstava za obradu na održivost minimalno procesiranih krušaka
2014. urn:nbn:hr:109:090675
Rendić, Ivica
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Fruits and Vegetables Technology

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Rendić, I. (2014). Utjecaj sorte i različitih sredstava za obradu na održivost minimalno procesiranih krušaka (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:090675

Rendić, Ivica. "Utjecaj sorte i različitih sredstava za obradu na održivost minimalno procesiranih krušaka." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:090675

Rendić, Ivica. "Utjecaj sorte i različitih sredstava za obradu na održivost minimalno procesiranih krušaka." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:090675

Rendić, I. (2014). 'Utjecaj sorte i različitih sredstava za obradu na održivost minimalno procesiranih krušaka', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 21 February 2025, https://urn.nsk.hr/urn:nbn:hr:109:090675

Rendić I. Utjecaj sorte i različitih sredstava za obradu na održivost minimalno procesiranih krušaka [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2014 [cited 2025 February 21] Available at: https://urn.nsk.hr/urn:nbn:hr:109:090675

I. Rendić, "Utjecaj sorte i različitih sredstava za obradu na održivost minimalno procesiranih krušaka", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:109:090675

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Metadata
TitleUtjecaj sorte i različitih sredstava za obradu na održivost minimalno procesiranih krušaka
Title (english)Influence of variety and different agents for processing on shelf-life extension of minimally processed pears
AuthorIvica Rendić
MentorNela Nedić Tiban (mentor)
MBZ: 232415
Committee memberVlasta Piližota
MBZ: 90114
Committee memberNela Nedić Tiban
MBZ: 232415
Committee memberMirela Kopjar
MBZ: 250632
Committee memberJurislav Babić
MBZ: 251532
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 country2014-10-03, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Kruška se pokazala kao jedinstven izazov za minimalno procesiranje zbog svoje izražene sklonosti enzimskom posmeđivanju, zbog omekšavanja tkiva i mikrobiološkog kvarenja. Ovim radom obuhvaćeno je istraživanje utjecaja obrade svježe izrezanih kriški krušaka sorti Packham's Triumph (PT) i Abbé Fetel (AF) otopinama vodik peroksida u koncentraciji od 0,5 % (HP), askorbinske kiseline 2 % i 3 % (AA), natrij heksametafosfata 1 % i 2 % (NaHMP), kalcij klorida 0,2 % (CC), kalcij askorbata 1% (CAs),... More kalij sorbata 2 % (PS), i njihovim kombinacijama 2 % AA + 1 % NaHMP, 2 % AA + 2 % NaHMP, 3 % AA + 1 % NaHMP, 3 % AA + 2 % NaHMP, 2 % AA + 0,2 % CC, 3 % AA + 0,2 % CC, neposredno nakon branja plodova, i nakon 6 mjeseci skladištenja u kontroliranoj atmosferi. Praćen je utjecaj navedenih otopina na boju i teksturu minimalno procesiranih krušaka tijekom 16 dana (nulti, 1., 4., 8., 12. i 16. dan) čuvanja pri 4 °C. Iz rezultata provedenih analiza vidljivo je da su najbolju održivost tijekom skladištenja imali uzorci obrađeni otopinama 2 % kalij sorbata, 1 % kalcij askorbata, te kombinacijom otopina 2 % askorbinske kiseline + 0,2 % kalcij klorida i 3 % askorbinske kiseline + 0,2 % kalcij klorida. Less
Abstract (english)
Pear processing is a unique challenge for minimal processing due to their pronounced preferences to enzymatic browning, because of softening of tissue and microbial spoilage. The aim of this research is to determine the impact of processing of fresh-cut slices of pears Packham's Triumph (PT) and Abbe Fetel (AF) with hydrogen peroxide 0.5% (HP), ascorbic acid 2% and 3% (AA), sodium hexametaphosphate 1% and 2% (NaHMP), calcium chloride 0.2% (CC), calcium ascorbate 1% (CAS), potassium... More sorbate 2% (PS), and their specific combinations 2% AA + 1% NaHMP, 2% AA + 2% NaHMP, 3% AA + 1% NaHMP, 3% AA + 2% NaHMP, 2% AA + 0.2% CC, 3% AA + 0.2% CC, immediately after harvest, and after 6 months storage in a controlled atmosphere. The influence of mentioned solutions on the colour and texture of minimum processed pears during 16 days („0“, 1, 4, 8, 12 and 16 days) of storage at 4 ° C was monitored. Results showed that the best extension of the shelf-life during storage were in samples which was processed with a solution of 2% potassium sorbate, 1% calcium ascorbate, and by combining a solution of 2% ascorbic acid + 0.2% calcium chloride and 3% ascorbic acid + 0.2% calcium chloride. Less
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:090675
Study programmeTitle: Food Technology and Process Engineering
Study programme type: university
Study level: graduate
Academic / professional title: diplomirani inženjer prehrambene tehnologije i procesnog inženjerstva (diplomirani inženjer prehrambene tehnologije i procesnog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2015-10-12 06:57:29
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