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undergraduate thesis
KONTROLA KVALITETE DŽEMOVA
2017. urn:nbn:hr:112:348466
Trnski, Marija
Polytehnic in Pozega

Cite this document

Trnski, M. (2017). KONTROLA KVALITETE DŽEMOVA (Undergraduate thesis). Požega: Polytehnic in Pozega. Retrieved from https://urn.nsk.hr/urn:nbn:hr:112:348466

Trnski, Marija. "KONTROLA KVALITETE DŽEMOVA." Undergraduate thesis, Polytehnic in Pozega, 2017. https://urn.nsk.hr/urn:nbn:hr:112:348466

Trnski, Marija. "KONTROLA KVALITETE DŽEMOVA." Undergraduate thesis, Polytehnic in Pozega, 2017. https://urn.nsk.hr/urn:nbn:hr:112:348466

Trnski, M. (2017). 'KONTROLA KVALITETE DŽEMOVA', Undergraduate thesis, Polytehnic in Pozega, accessed 17 November 2024, https://urn.nsk.hr/urn:nbn:hr:112:348466

Trnski M. KONTROLA KVALITETE DŽEMOVA [Undergraduate thesis]. Požega: Polytehnic in Pozega; 2017 [cited 2024 November 17] Available at: https://urn.nsk.hr/urn:nbn:hr:112:348466

M. Trnski, "KONTROLA KVALITETE DŽEMOVA", Undergraduate thesis, Polytehnic in Pozega, Požega, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:112:348466

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Metadata
TitleKONTROLA KVALITETE DŽEMOVA
Title (english)JAM QUALITY CONTROL
AuthorMarija Trnski
MentorValentina Obradović (mentor)
Committee memberMaja Ergović Ravančić (predsjednik povjerenstva)
Committee memberValentina Obradović (član povjerenstva)
Committee memberHelena Marčetić (član povjerenstva)
GranterPolytehnic in Pozega
Požega
Defense date and country2017-09-11, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Zadatak ovog završnog rada bio je ispitivanje kontrole kvalitete gotovog proizvoda džema i provođenje kemijskih analiza na uzorcima od različitih vrsta džemova. Kontrola džema se provodi senzorskim i kemijskim metodama. U senzorske metode se ubrajaju želiranje, boja, miris, konzistencija i okus, dok se u kemijske metode ubrajaju određivanje suhe tvari, određivanje kiselost, mjerenje vrijednosti pH i određivanje sadržaja sumporovog dioksida. Na temelju provedenih analiza dokazano je da gotov proizvod džem obzirom na ispitivane parametre kvalitete odgovara parametrima propisanim u specifikaciji proizvoda.
Abstract (english)
The task of this project was to examine the quality control of finished product jam. The control of the jam is carried out by sensory and chemical methods. The sensory methods include gelling, colour, smell, consistency and taste, while the chemical methods include determination of dry matter, determination of acidity, pH value and determination of sulphur dioxide content. On the basis of the analyses it has been proved that the finished product jam with respect to the tested quality parameters corresponds to the parameters specified in the product Specification.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:112:348466
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 on2017-10-04 12:15:07