prikaz prve stranice dokumenta Procesiranje hrane i prehrambenih proizvoda ultrazvukom visokog intenziteta
Access restricted to students and staff of home institution
undergraduate thesis
Procesiranje hrane i prehrambenih proizvoda ultrazvukom visokog intenziteta
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. urn:nbn:hr:159:821728
Studen, Ana
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

Studen, A. (2012). Procesiranje hrane i prehrambenih proizvoda ultrazvukom visokog intenziteta (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:821728

Studen, Ana. "Procesiranje hrane i prehrambenih proizvoda ultrazvukom visokog intenziteta." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:821728

Studen, Ana. "Procesiranje hrane i prehrambenih proizvoda ultrazvukom visokog intenziteta." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:821728

Studen, A. (2012). 'Procesiranje hrane i prehrambenih proizvoda ultrazvukom visokog intenziteta', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 03 September 2024, https://urn.nsk.hr/urn:nbn:hr:159:821728

Studen A. Procesiranje hrane i prehrambenih proizvoda ultrazvukom visokog intenziteta [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2012 [cited 2024 September 03] Available at: https://urn.nsk.hr/urn:nbn:hr:159:821728

A. Studen, "Procesiranje hrane i prehrambenih proizvoda ultrazvukom visokog intenziteta", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:159:821728

Metadata
TitleProcesiranje hrane i prehrambenih proizvoda ultrazvukom visokog intenziteta
Title (english)Processing of food and food products with high intensity ultrasound
AuthorAna Studen
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 country2012-07-11, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U posljednje vrijeme, ultrazvuk visokog intenziteta je predmet mnogih istraživanja zbog nedestruktivne metode obrade prehrambenih proizvoda. Obrada ultrazvukom je jedna od novih tehnologija koja je ostvarila značajne rezultate u prehrambenoj tehnologiji. Ultrazvuk visoke snage, frekvencija od 20 do 100 kHz se smatra "snažnim ultrazvukom" jer izaziva kavitacije i ima široku primjenu u prehrambenoj industriji. Na hranu obrađenu ultrazvukom, osim kavitacije utječe i poboljšani prijenos mase. U radu su prikazane različite primjene ultrazvuka u obradi prehrambenih proizvoda. Ultrazvuk visoke snage se upotrebljava za poboljšanje specifičnih procesa poput ekstrakcije, sterilizacije, sušenja, zamrzavanja ili kao analitička metoda za utvrđivanje fizikalnokemijskih svojstava hrane. Tretiranje ultrazvukom visokog intenziteta pokazalo se kao povoljna metoda za obradu prehrambenih proizvoda, uštedu energije i očuvanje kvalitete proizvoda.
Abstract (english)
High-intensity ultrasound has been nowadays subject of many studies due to noninvasive method of processing food products. Ultrasonic processing is one of the new technology that has achieved significant results in food technology. High power ultrasound, the frequency of 20-100 kHz is considered the "high power ultrasound" because it causes cavitation and has wide application in the food industry. Food processed with ultrasound is affected with cavitation and with enhanced mass transfer. The paper presents various applications of ultrasound in food processing. High-power ultrasound can be used to improve specific operations such as extraction, sterilisation, drying, freezing, etc or as an analytical method for the determination of physical and chemical properties of food. Treatment with high-intensity ultrasound has proved to be a good method for processing food products, energy saving and preserving the quality of the product.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:821728
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 08:53:16