18 Apr 2024
Job Information
- Organisation/Company
Slovak University of Agriculture in Nitra- Department
Faculty of Biotechnology and Food Science- Research Field
Agricultural sciences- Researcher Profile
First Stage Researcher (R1)- Country
Slovakia- Application Deadline
31 May 2024 - 23:59 (Europe/Bratislava)- Type of Contract
Not Applicable- Job Status
Full-time- Hours Per Week
37,5- Offer Starting Date
1 Sep 2024- Is the job funded through the EU Research Framework Programme?
Not funded by an EU programme- Is the Job related to staff position within a Research Infrastructure?
No
Offer Description
Process changes in the hygienic-nutritional quality of vegetable products depending on the oils used and frying conditions
Supervisor: doc. Ing. Lucia Zeleňáková, PhD.
Workplace: Faculty of Biotechnology and Food Science, Slovak University of Agruculture in Nitra
Field of Study: Food Science
Study program: Food Technology
Form of study: full-time
Language: Slovak
Abstract
Deep-frying is the heat treatment of food floating in fat at temperatures between 150 °C and 200 °C. Frying oil should be selected according to its properties during the frying process. Among the vegetables that are processed technologically using the mentioned dry heat methods are root and root vegetables, but also mushrooms and especially potatoes. The resulting quality of deep-fried vegetable products is influenced by a number of factors that are paid close attention to during the entire production process.
The main goal of the dissertation will be the investigation of process changes in the hygienic-nutritional quality of deep-fried vegetable products depending on the oils used and the conditions of deep-frying.
A special goal will be the application of natural extracts as sources of antioxidants in order to improve the oxidative stability of edible oils and positively influence the final quality of vegetable products.
The subject of research will be potatoes, as the most important agricultural crop, but also sweet potatoes, which are experiencing a gastronomic boom, or root and root vegetables (especially carrots, parsley, beets, etc.). The object of investigation will also be selected types of edible mushrooms, which in practice are prepared by deep-frying and frying. The mentioned foods will come from different sources, or from different manufacturers and will be fried in different types of oils in different model situations. Different types of fryers are used for frying: classic, hot air and vacuum.
The analyzes will be focused on a comprehensive evaluation of their qualitative and quantitative parameters from a nutritional, hygienic, sensory and textural point of view (dry matter/water content, fat content, fatty acid content and profile, protein and carbohydrate content - starch, acrylamide content, salt content; pH, aw ; color, taste, smell, crunchiness, shape, length, saltiness, fragility; crunchiness, breaking strength, fragility). Particular attention will be paid to the determination of degradation products in the oil, which arise as a result of thermal-oxidative changes during the frying process (peroxide number, acidity number, TPM, etc.). Methods and procedures accepted in laboratory practice will be used for individual analyses. The analyzes will be carried out in the laboratory premises of the Institute of Food Industry, but also in the Agrobiotech Research Center or other external laboratories with laboratory equipment in accordance with the objectives of the work. The SPU food incubator in Nitra, which is a tool for supporting the development of innovative foods, will be the main testing place for the technological procedures in question. The obtained results will be statistically evaluated and scientifically interpreted.
The result of the work is the optimization of vegetable frying processes in terms of their final quality and subsequent application for innovative recipes. The acquired knowledge will bring healthy eating, innovation, profitability and professionalism to gastronomic establishments.
Procesné zmeny hygienicko-nutričnej kvality fritovaných zeleninových výrobkov v závislosti od použitých olejov a podmienok fritovania
Abstrakt
Fritovanie a vyprážanie je tepelná úprava potravín, plávajúcich v tuku pri teplotách medzi 150 °C a 200 °C. Olej na fritovanie by sa mal vyberať podľa jeho vlastností počas priebehu fritovania. Medzi zeleninu, ktorá sa technologicky upravuje uvedenými metódami suchého tepla patrí hlúbová a koreňová zelenina, ale aj huby a najmä zemiaky. Výslednú kvalitu fritovaných zeleninových produktov pritom ovplyvňuje celý rad faktorov, ktorým sa venuje veľká pozornosť počas celého výrobného procesu.
Hlavným cieľom dizertačnej práce bude skúmanie procesných zmien hygienicko-nutričnej kvality fritovaných zeleninových výrobkov v závislosti od použitých olejov a podmienok fritovania.
Osobitným cieľom bude aplikácia prírodných extraktov ako zdrojov antioxidantov s cieľom zlepšiť oxidačnú stabilitu jedlých olejov a pozitívne ovplyvniť finálnu kvalitu zeleninových výrobkov.
Predmetom skúmania budú zemiaky, ako najvýznamnejšia poľnohospodárska plodina, ale aj batáty (sladké zemiaky), ktoré zažívajú gastronomický boom či hlúbová a koreňová zelenina (najmä mrkva, petržlen, cvikla a pod.). Objektom skúmania budú aj vybrané druhy jedlých húb, ktoré sa v praxi fritovaním a vyprážaním pripravujú. Uvedené potraviny budú pochádzať z rôznych zdrojov, resp. od rôznych výrobcov a budú fritované v rôznych druhoch olejov pri rôznych modelových situáciách. Na fritovanie sa použijú rôzne druhy fritéz: klasické, teplovzdušné a vákuové.
Analýzy bude zamerané na komplexné zhodnotenie ich kvalitatívnych a kvantitatívnych parametrov z nutričného, hygienického, senzorického a texturálneho hľadiska (obsah sušiny/vody, obsah tuku, obsah a profil mastných kyselín, obsah bielkovín a sacharidov – škrobu, obsah akrylamidu obsah soli; pH, aw ; farba, chuť, vôňa, chrumkavosť, tvar, dĺžka, slanosť, krehkosť; chrumkavosť, zlomová sila, krehkosť). Osobitá pozornosť bude venovaná stanoveniu degradačných produktov v oleji, ktoré vznikajú v dôsledku tepelno-oxidačných zmien počas procesu fritovania (peroxidové číslo, číslo kyslosti, TPM a pod.). Na jednotlivé analýzy budú použité metódy a postupy akceptované v laboratórnej praxi. Analýzy budú uskutočnené v laboratórnych priestoroch Ústavu potravinárstva, ale aj vo Výskumnom centre Agrobiotech či iných externých laboratóriách disponujúcich laboratórnym vybavením v zmysle cieľov práce. Potravinový inkubátor SPU v Nitre, ktorý je nástrojom na podporu vývoja inovatívnych potravín bude miestom hlavného testovania predmetných technologických postupov. Získané výsledky budú štatisticky vyhodnotené a vedecky interpretované.
Výsledkom práce optimalizácia procesov fritovania zeleniny z hľadiska ich finálnej kvality a následná aplikácia pre inovatívne receptúry. Získané poznatky prinesú do gastronomických prevádzok zdravé stravovanie, inováciu, ziskovosť a profesionalitu.
More information about PhD position
Additional research info: [email protected]
https://fbp.uniag.sk/sk/technol%C3%B3gia-potrav%C3%ADn-6623/
https://fbp.uniag.sk/sk/phd-stupen/
https://is.uniag.sk/prihlaska/
Requirements
- Research Field
- Agricultural sciences
- Education Level
- Master Degree or equivalent
- Languages
- SLOVAK
- Level
- Good
Additional Information
Work Location(s)
- Number of offers available
- 1
- Company/Institute
- Faculty of Biotechnology and Food Science, Slovak University of Agruculture in Nitra
- Country
- Slovakia
- City
- Nitra
- Postal Code
- 94976
- Street
- Tr. A. Hlinku 2
- Geofield
Where to apply
- Website
https://is.uniag.sk/prihlaska/
Contact
- State/Province
Slovakia- City
Nitra- Website
http://www.uniag.sk/sk/- Street
Trieda Andreja Hlinku 2- Postal Code
949 76
[email protected]
STATUS: EXPIRED
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