Spremljanje vodne aktivnosti proteinskih ploščic tekom roka trajanja

Pregelj, Meta (author), Podgornik, Aleš (mentor)

Proteinske ploščice postajajo vse bolj priljubljen vsakdanji prigrizek. Vsebujejo beljakovine, ogljikove hidrate in maščobe in te surovine pomembno vplivajo na končno vrednost vodne aktivnosti. Vodna aktivnost je termodinamski pojem in določa energijsko stanje vode v sistemu. V živilski industriji predstavlja pomemben pokazatelj mikrobiološke stabilnosti, ki je eden od ključnih procesov, ki omejujejo rok uporabnosti živil. Cilj diplomske naloge je bil ugotoviti, kako in ali se vodna aktivnost proteinskih ploščic spreminja tekom roka trajanja. Izkazalo se je, da se vodna aktivnost proteinskih ploščic tekom roka trajanja precej spreminja in je njeno redno spremljanje ključnega pomena za zagotavljanje mikrobiološke stabilnosti.

• Language: Slovenian
• Keywords: vodna aktivnost, proteinske ploščice, rok trajanja
• Work type: Bachelor thesis/paper
• Organization: FKKT - Faculty of Chemistry and Chemical Technology
• Year: 2026
• PID: 20.500.12556/RUL-189514
• Publication date in RUL: 08.10.2026

Secondary language

• Language: English
• Title: Monitoring the water activity of protein bars during shelf life

Abstract

Protein bars are becoming an increasingly popular everyday snack. They contain proteins, carbohydrates, and fats, which significantly influence the final value of water activity. Water activity is a thermodynamic concept that determines the energy state of water in a system. In the food industry, it is an important indicator of microbiological stability, which is one of the key processes that limit the shelf life of food. The aim of the bachelor’s thesis was to determine how and whether the water activity of protein bars changes over their shelf life. It was found that the water activity of protein bars changes considerably throughout their shelf life, making its regular monitoring crucial for ensuring microbiological stability.

• Keywords: water activity, protein bars, shelf life