Oct 17, 2019   5:17 a.m. Hedviga
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Bc. Mária Gregová
Identification number: 81638
University e-mail: xgregovam [at] stuba.sk
 
2940T18  Nutrition and Food Quality Assessment I-VHKP
FCFT I-VHKP den [term 3, year 2]
Master type of study, full-time, attendance method form
2nd year of study / 3rd semester of study
Study group no.: 9

Contacts     Graduate     Final thesis     Publications     

Basic information

Basic information about a final thesis

Type of thesis: Bachelor thesis
Thesis title:Inactivation of Aspergillus flavus on the Surface of Hazelnuts by Cold Plasma
Written by (author): Bc. Mária Gregová
Department: Department of Nutrition and Food Quality Assessment (IFSN FCFT)
Thesis supervisor: Ing. Silvia Mošovská, PhD.
Opponent:Ing. Kamila Ďurišová
Final thesis progress:Final thesis was successfully defended.


Additional information

Additional information about the final thesis follows. Click on the language link to display the information in the desired language.

Language of final thesis:Slovak

Slovak        English

Title of the thesis:Inaktivácia Aspergillus flavus na povrchu lieskovcov nízkoteplotnou plazmou
Summary:Predkladaná bakalárska práca je venovaná štúdiu inaktivačného účinku nízkoteplotnej plazmy (NTP) na vláknitú hubu Aspergillus flavus inokulovanú na povrch lieskových orechov. NTP bola generovaná povrchovým bariérovým výbojom (DCSBD) v troch rôznych plynoch (O2, vzduch, N2) za atmosférického tlaku. NTP generovaná v O2 redukovala počty spór KTJ A. flavus na povrchu lieskovcov pod detekčný limit (1,0 log10 KTJ/g) z počiatočnej koncentácie spór 4,59 log10 KTJ/g. Po 180s ošetrenia vzoriek plazmou generovanou vo vzduchu a N2 bol pozorovaný pokles počtu spór A. flavus KTJ/g z 4,77 na 1,90 resp. z 4,59 na 2,90. Kinetika inaktivácie bola popísaná Weibullovým modelom. Hodnoty decimálneho redukčného času (D-hodnota) potrebného na inaktiváciu A. flavus NTP generovanou v O2, vzduchu a N2 bol 10,3s, 40,8s, 55,4s.
Key words:NTP, DCSBD, lieskové orechy, inaktivácia, Aspergillus flavus

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