<p>Istraživanja u okviru disertacije usmerena su na razvoj vakuumskog postupka sušenja voća. Konstruisan je prototip laboratorijske vakuumske sušare i optimizovan proces sušenja višanja i borovnica. U cilju optimizacije procesa sušenja ispitan je uticaj nezavisno promenljivih procesa, temperature i pritiska, na parametre kvaliteta osušenog voća (aktivnost vode, sadržaj ukupnih fenola, ukupnih monomernih antocijana i vitamina C, antioksidativnu aktivnost, promenu boje, teksturu i sposobnost rehidratacije). Proces sušenja optimizovan je korišćenjem metode odzivnih površina (engl. Response Surface Methodology, RSM).<br />Rezultati istraživanja pokazuju da tehnika sušenja voća u vakuumu daje odlične rezultate u pogledu očuvanja visokovrednih komponenata voća i ima perspektivu za širu primenu u zanatskim i poluindustrijskim postrojenjima.</p> / <p>Research in the framework of the thesis focuses on the development of fruit vacuum-drying process. Laboratory vacuum dryer prototype was constructed. Cherries and blueberries vacuum drying process was optimized. In order to optimize the drying process, the influence of independent variables of the process (temperature and pressure) on the quality parameters of dried fruit (water activity, total phenol content, total monomeric anthocyanins and vitamin C, antioxidant activity, colour change, texture, and rehydration capability) was investigated. The drying process was optimized using Response Surface Methodology (RSM).<br />There is the possibility of application of the results in plants at semi-industrial and industrial level.</p>
| Identifer | oai:union.ndltd.org:uns.ac.rs/oai:CRISUNS:(BISIS)90302 |
| Date | 28 November 2014 |
| Creators | Šumić Zdravko |
| Contributors | Tepić Aleksandra, Đilas Sonja, Jokić Stela |
| Publisher | Univerzitet u Novom Sadu, Tehnološki fakultet Novi Sad, University of Novi Sad, Faculty of Technology at Novi Sad |
| Source Sets | University of Novi Sad |
| Language | Serbian |
| Detected Language | Unknown |
| Type | PhD thesis |
Page generated in 0.0018 seconds