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undergraduate thesis
VIROVITIČKI OCAT
2020. urn:nbn:hr:112:920085
Hudi, Karolina
Polytehnic in Pozega
Biotechnical department

Cite this document

Hudi, K. (2020). VIROVITIČKI OCAT (Undergraduate thesis). Požega: Polytehnic in Pozega. Retrieved from https://urn.nsk.hr/urn:nbn:hr:112:920085

Hudi, Karolina. "VIROVITIČKI OCAT." Undergraduate thesis, Polytehnic in Pozega, 2020. https://urn.nsk.hr/urn:nbn:hr:112:920085

Hudi, Karolina. "VIROVITIČKI OCAT." Undergraduate thesis, Polytehnic in Pozega, 2020. https://urn.nsk.hr/urn:nbn:hr:112:920085

Hudi, K. (2020). 'VIROVITIČKI OCAT', Undergraduate thesis, Polytehnic in Pozega, accessed 02 April 2025, https://urn.nsk.hr/urn:nbn:hr:112:920085

Hudi K. VIROVITIČKI OCAT [Undergraduate thesis]. Požega: Polytehnic in Pozega; 2020 [cited 2025 April 02] Available at: https://urn.nsk.hr/urn:nbn:hr:112:920085

K. Hudi, "VIROVITIČKI OCAT", Undergraduate thesis, Polytehnic in Pozega, Požega, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:112:920085

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Metadata
TitleVIROVITIČKI OCAT
Title (english)VIROVITICA VINEGAR
AuthorKarolina Hudi
MentorAna Mrgan (mentor)
Committee memberStanko Zrinščak (predsjednik povjerenstva)
Committee memberAna Mrgan (član povjerenstva)
Committee memberValentina Obradović (član povjerenstva)
GranterPolytehnic in Pozega
(Biotechnical department)
Požega
Defense date and country2020-09-25, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Ocat kao otopina octene kiseline koja se dobiva iz prirodnih resursa je vrlo svestran i koristi se kao dodatak jelima, začin, konzervans ili pak kao sredstvo za čišćenje kamenca. Uz to što ga koristimo u prehrani za ocat se vežu i neka ljekovita svojstva pa čak se povezuje i sa lakšom kontrolom probave radi mršavljenja i dijabetesa. Tokom povijesti postojalo je više način na koje se ocat dobivao, prvo iz vina a poslije i iz komine raznog voća. Različiti tehnološki postupci proizvodnje octa... More imaju određene prednosti i nedostatke te se u današnje vrijeme koriste sve više postupci koji su brzi, efikasni i što je moguće prirodniji da bi se dobio ocat vrhunske kvalitete i okusa. Virovitički ocat se u Tvornici octa Virovitica proizvodi na tradicionalan način koji se nije mijenjao više od 60 godina. Proizvodi se na drvenim Frings generatorima koji omogućuju prirodnu proizvodnju. U radu je na temelju analiziranih parametara kakvoće za 4 vrste Virovitičkog octa utvrđeno da li je kakvoća octa u skladu sa zakonskim propisima i opisan je tehnološki postupak koji se koristi za proizvodnju istih. Less
Abstract (english)
Vinegar as a solution of acetic acida which is obtained from natural resources is very versatile and used as an food seasoning, flavoring, preservative or as a descaling agent. In addition to the fact that we use it in the diet, vinegar is associated with some medicinal properties and it is even associated with easier control of digestion for weight loss and diabetes. Throughout history, there have been several ways in which vinegar was obtained, first from wine and later from the pomace... More of various fruits. Each different technological process of vinegar production has certain advantages and disadvantages, and nowadays more and more processes are used that are fast, efficient, and as natural as possible in order to obtain vinegar of top quality and taste. Virovitica vinegar is produced in the Virovitica vinegar factory in a traditional way that has not changed for more than 60 years. It is produced on wooden Frings generators that enable the natural production. Based on the analyzed quality parameters for 4 types of Virovitica vinegar, the thesis determines whether the quality of vinegar is in accordance with legal regulations and describes the technological procedure used for their production. Less
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:112:920085
Study programmeTitle: Food Technology
Study programme type: professional
Study level: undergraduate
Academic / professional title: stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (stručni/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
Created on2022-06-08 07:49:54
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