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undergraduate thesis
Utjecaj ultrazvuka na ekstrakciju ulja i njihovu stabilnost
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. urn:nbn:hr:159:473367
Krišto, Anđela
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Food Processes Engineering

Institutional repository: Repository of the Faculty of Food Technology and Biotechnology

Cite this document

Krišto, A. (2012). Utjecaj ultrazvuka na ekstrakciju ulja i njihovu stabilnost (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:473367

Krišto, Anđela. "Utjecaj ultrazvuka na ekstrakciju ulja i njihovu stabilnost." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:473367

Krišto, Anđela. "Utjecaj ultrazvuka na ekstrakciju ulja i njihovu stabilnost." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:473367

Krišto, A. (2012). 'Utjecaj ultrazvuka na ekstrakciju ulja i njihovu stabilnost', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 28 July 2024, https://urn.nsk.hr/urn:nbn:hr:159:473367

Krišto A. Utjecaj ultrazvuka na ekstrakciju ulja i njihovu stabilnost [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2012 [cited 2024 July 28] Available at: https://urn.nsk.hr/urn:nbn:hr:159:473367

A. Krišto, "Utjecaj ultrazvuka na ekstrakciju ulja i njihovu stabilnost", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:159:473367

Metadata
TitleUtjecaj ultrazvuka na ekstrakciju ulja i njihovu stabilnost
Title (english)The influence of ultrasound on the oil extraction and its stability
AuthorAnđela Krišto
MentorAnet Režek Jambrak (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Food Processes Engineering)
Zagreb
Defense date and country2012-06-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U ovom radu analiziran je utjecaj ultrazvuka visokog intenziteta na ekstrakciju ulja. Objašnjeno je djelovanje ultrazvuka visokog intenziteta, te fenomen kavitacije. Također su proučene popratne pojave, smanjenje trajanja ekstrakcije, povećanje prinosa ekstrakta, povećanje prijenosa tvari, razaranje stanične stjenke te parametri koji imaju utjecaj na to (temperatura, sastav otapala). U eksperimentalnom dijelu uspoređeni su rezultati eksperimenta ekstrakcije fenola iz ploda masline metodama ultrazvučne ekstrakcije kruto- tekuće (˝Ultrasound- assisted solid liquid extraction˝- USLE) s homogenizatorom i s ultrazvučnom kupkom, te konvencionalnom metodom s miješanjem. Zaključeno je da je najbolja metoda USLE s homogenizatorom, pri trajanju ekstrakcije 3x20 min, temperaturi 44±2ºC, uz otapalo čisti metanol.
Abstract (english)
In this work the influence of ultrasound on the oil extraction is analyzed. The activity of high intensity ultrasound and the phenomenon of cavitation is also described. As well, side effects like shorter extraction time, enhance of extraction yields and mass transport, cell degradation and facts which can influence ( temperature, composition of the solvetn) are studied. In experimental part the results from extraction of olive fruit phenolic compounds by ultrasound- assisted solid liquid extraction- USLE method with ultrasonic homogeniser, US bath and conventional method with agitation are compared. It is concluded that the USLE method with ultrasonic homogeniser is the best one, in conditions 3x2 min, 442ºC and pure methanol.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:473367
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/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 on2017-05-16 08:50:46