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undergraduate thesis
Minimalno procesirana hrana
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. urn:nbn:hr:109:962911
Šarić, Tanja
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering

Cite this document

Šarić, T. (2010). Minimalno procesirana hrana (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:962911

Šarić, Tanja. "Minimalno procesirana hrana." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. https://urn.nsk.hr/urn:nbn:hr:109:962911

Šarić, Tanja. "Minimalno procesirana hrana." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. https://urn.nsk.hr/urn:nbn:hr:109:962911

Šarić, T. (2010). 'Minimalno procesirana hrana', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 24 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:962911

Šarić T. Minimalno procesirana hrana [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2010 [cited 2024 April 24] Available at: https://urn.nsk.hr/urn:nbn:hr:109:962911

T. Šarić, "Minimalno procesirana hrana", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:109:962911

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Metadata
TitleMinimalno procesirana hrana
Title (english)Minimally processed foods
AuthorTanja Šarić
MentorAndrija Pozderović (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Food Engineering)
Osijek
Defense date and country2010-10-27, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Pod pojmom „minimalno procesirana hrana“ podrazumijeva se hrana visoke kakvoće kojoj su sačuvane originalne organoleptičke i nutritivne značajke sirovine, zbog blažih uvjeta primjenjenih pri njenom procesiranju.Zajednička karakteristika svim ovim tehnikama je da se tretiranje materijala odvija pri nižoj temperaturi i sam proces traje kratko vrijeme [2,3]. Održivost ovakvih proizvoda traje vrlo kratko, a najveću opasnost predstavljaju mikroorganizmi, jer je moguća kontaminacija hrane iz zraka ili predmeta s kojima hrana dolazi u kontakt. U proizvodnji minimalno procesirane hrane umjesto standardnih termičkih postupaka primjenjuju se drugi postupci kao što su:pakiranje u modificiranoj atmosferi u kombinaciji sa hlađenjem, “sous vide“ postupak i pakiranje u vakumu,elektromagnetsko zračenje,ultrazvuk,obrada visokim tlakom,oscilirajuće magnetsko polje,obrada ohmskim zagrijavanjem,pulsirajuće električno polje, pulsirajuće svjetlo, tribomehanička obrada, konzerviranje preprekama. [2,4,5]. Namjera je održavanje integriteta prirodnih sastojaka.
Abstract (english)
The term "minimally processed foods" means food of high quality which are preserved the original organoleptic and nutritional characteristics of raw materials, due to milder conditions applied at its characteristic processing. All of these techniques are treatment takes place at lower temperature and the process takes short time [2,3]. The sustainability of these products has a very short period and represent a major threat to organisms, because of the possible contamination from the air or objects with which food comes into contact. In the production of minimally processed foods instead of the standard thermal procedures apply to other procedures such as modified atmosphere packaging in combination with cooling, "sous vide" process and packaging in a vacuum, electromagnetic radiation, ultrasound treatment of high blood pressure, oscillating magnetic field, the processing of ohmic heating, pulsed electric field, pulsed light, tribomechanical processing, canning obstacles. [2,4,5]. The intention is to maintain the integrity of ingredients
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:962911
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
Terms of useLicence In copyright icon
RepositoryRepository of the Faculty of Food Technology Osijek
Created on2015-10-22 10:28:58