Alternativne tehnologije za konzervisanje proizvoda biljnog porijekla

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Radoslav Grujić Mirko Dobrnjac

Apstrakt

Pojam “idealna tehnologija konzervisanja hrane“ podrazumijeva postupak koji je efikasan tokom inaktivacije patogenih mikroorganizama i mikroorganizama uzročnika kvarenja, koji pomaže očuvanje nutritivnih i organoleptičkih svojstava hrane, iza kojeg ne ostaju negativne posljedice u gotovom proizvodu, koji je ekonomski konkurentan i osigurava profitabilnost prehrambenoj industriji. Za inaktivaciju mikroorganizama koji se prenose hranom u prehrambenoj industriji najviše u upotrebi su postupci toplotne obrade. Međutim, zagrijavanje proizvoda uzrokuje gubitak senzornih svojstava (tekstura, ukus, miris i boja) i nutritivnog kvaliteta proizvoda (smanjenje sadržaja biološki aktivnih jedinjenja). Zbog toga je interes proizvođača vezan za primjenu procesa koji istovremeno mogu smanjiti mikrobiološko opterećenje i zadržati kvalitet prehrambenih proizvoda. Ovi postupci su poznati kao alternativne ili blage tehnologije konzervisanja hrane. U ovom poglavlju je dat pregled savremenih istraživanja koja se odnose na razvoj i primjenu novih tehnologija konzervisanja tokom prerade sirovina biljnog porijekla. Pored toga, analizirane su mogućnosti njihove primjene u budućnosti za komercijalnu upotrebu u industrijskim uslovima.

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Kako citirati
GRUJIĆ, Radoslav; DOBRNJAC, Mirko. Alternativne tehnologije za konzervisanje proizvoda biljnog porijekla. Zbornik Međunarodnog kongresa o procesnoj industriji – Procesing, [S.l.], v. 34, n. 1, p. 105-111, july 2021. Dostupno na: <https://izdanja.smeits.rs/index.php/ptk/article/view/6574>. Datum pristupa: 27 july 2021 doi: https://doi.org/10.24094/ptk.021.34.1.105.
Sekcija
Procesne tehnologije

Reference

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