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undergraduate thesis
Eksperimentalni dizajn i optimiranje tretiranja bistrih voćnih sokova ultrazvukom visoke snage
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. urn:nbn:hr:159:101493
Brckan, Jelena
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

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Brckan, J. (2011). Eksperimentalni dizajn i optimiranje tretiranja bistrih voćnih sokova ultrazvukom visoke snage (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:101493

Brckan, Jelena. "Eksperimentalni dizajn i optimiranje tretiranja bistrih voćnih sokova ultrazvukom visoke snage." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:101493

Brckan, Jelena. "Eksperimentalni dizajn i optimiranje tretiranja bistrih voćnih sokova ultrazvukom visoke snage." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:101493

Brckan, J. (2011). 'Eksperimentalni dizajn i optimiranje tretiranja bistrih voćnih sokova ultrazvukom visoke snage', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 07 October 2024, https://urn.nsk.hr/urn:nbn:hr:159:101493

Brckan J. Eksperimentalni dizajn i optimiranje tretiranja bistrih voćnih sokova ultrazvukom visoke snage [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2011 [cited 2024 October 07] Available at: https://urn.nsk.hr/urn:nbn:hr:159:101493

J. Brckan, "Eksperimentalni dizajn i optimiranje tretiranja bistrih voćnih sokova ultrazvukom visoke snage", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:159:101493

Metadata
TitleEksperimentalni dizajn i optimiranje tretiranja bistrih voćnih sokova ultrazvukom visoke snage
Title (english)Experimental design and optimisation of high power ultrasound treatment of clear fruit juices
AuthorJelena Brckan
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 country2011-06-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U ovom radu izrađen je plan i eksperimentalni dizajn tretiranja ultrazvukom juicea i nektara od jabuke. Pokus se ekperimentalno isplanirao te se optimirao utjecaj ultrazvučnih parametara (amplitude, vremena tretiranja i temperature uzoraka) na reološka svojstva (koeficijent konzistencije –K i indeks tečenja – n) juice-a i nektra od jabuke. U cilju da se utvrdi statistički utjecaj temperature, amplitude i vremena tretiranja rezultati reoloških mjerenja obrađeni su pomoću računalnog programa STATGRAPHICS Centurion (StatPoint tehnologija, Inc). Korištena je metoda odzivne površine (Response Surface Methodology (RSM)) i centralno kompozitni plan pokusa (central composite design, CCD). Kao primjer optimiranja eksperimenta, obrađeni su rezultati reoloških svojstava 100%-tnog soka i nektara od jabuke, pripremljenog prema recepturi s minimalno 11,2°Bx, nakon tretiranja ultrazvukom.
Abstract (english)
This final work elaborates a plan and experimental design for ultrasound treatment of apple juice and apple nectar. The experiment is first experimentally planned; ultrasound parameters have been chosen (amplitude, time of treatment and sample temperature). The effects of parameters have been studied in order to examine its impact on rheological properties (consistency coefficient –K and fluency index -n) of fruit juices. The rheological results have been optimized for both, apple juice and apple nectar. Rheological measurement results were processed using STATGRAPHICS Centurion (StatPoint technology, Inc.) software, to determine statistical influence of temperature, amplitude and time of treatment. A method that was used is Response Surface Methodology (RSM), along with central composite design (CCD). Results of rheological properties of 100 % apple juice and apple nectar, prepared using recipe with the minimum of 11.2°Bx after the ultrasound treatment, represent an example of experiment optimization.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:101493
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 on2017-05-18 13:09:32