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undergraduate thesis
Utjecaj djelovanja ultrazvuka pri sušenju jabuka
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. urn:nbn:hr:159:636668
Badenić, Petra
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Process Engineering
Laboratory of Thermodynamics

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

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Badenić, P. (2017). Utjecaj djelovanja ultrazvuka pri sušenju jabuka (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:636668

Badenić, Petra. "Utjecaj djelovanja ultrazvuka pri sušenju jabuka." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:636668

Badenić, Petra. "Utjecaj djelovanja ultrazvuka pri sušenju jabuka." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:636668

Badenić, P. (2017). 'Utjecaj djelovanja ultrazvuka pri sušenju jabuka', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 04 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:636668

Badenić P. Utjecaj djelovanja ultrazvuka pri sušenju jabuka [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2025 January 04] Available at: https://urn.nsk.hr/urn:nbn:hr:159:636668

P. Badenić, "Utjecaj djelovanja ultrazvuka pri sušenju jabuka", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:636668

Metadata
TitleUtjecaj djelovanja ultrazvuka pri sušenju jabuka
Title (english)The impact of ultrasound on apple drying
AuthorPetra Badenić
MentorMladen Brnčić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Process Engineering)
(Laboratory of Thermodynamics)
Zagreb
Defense date and country2017-09-08, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Svrha ovog rada je utvrditi kako ultrazvuk visokih intenziteta koji se koristi kao predtretman prilikom klasičnog postupka sušenja utječe na senzorska svojstva (boju i teksturu) uzoraka jabuke. Uzorci se tretiraju u ultrazvučnoj kupelji pri različitim vremenima (10, 30 i 50 min), uz konstantne parametre temperature (20°C), frekvencije (37 kHz) i amplitude (100%). Uzorci se zatim suše u konvekcijskoj sušari pri temperaturama 40, 55 i 70°C u vremenima 60, 120 i 180 min. Uzorci koji nisu bili predtretirani sušeni su pri istim temperaturama 60, 120, 180 i 240 min. Ultrazvuk visokih intenziteta znatno skraćuje vrijeme sušenja, a sušenje se korištenjem ultrazvuka kao predtretmana može odvijati pri nižim temperaturama te se na taj način racionalnije raspolaže energentima. Tretirani uzorci sušeni pri 40 i 55°C manje su tvrdoće nego ne-tretirani uzorci, što pogoduje zahtjevima potrošača, dok temperatura od 70°C uzrokuje preveliku tvrdoću sušenih uzoraka. U svim slučajevima sušenja, pokazalo se kako predtretman ultrazvukom u trajanju od 10 minuta djeluje najpovoljnije na parametar ΔE*, odnosno uzrokuje najmanju razliku u boji.
Abstract (english)
The purpose of this paper is to determine how high intensity ultrasound used as a pre-treatment during a classic drying process affects the sensory properties (color and texture) of apple samples. Samples are treated in the ultrasonic bath at different times (10, 30 and 50 min), with constant temperature parameters (20°C), frequency (37 kHz) and amplitude (100%). The samples were then dried in a convection dryer at 40, 55 and 70°C for 60, 120 and 180 minutes. Samples that were not pre-treated were dried at the same temperatures for 60, 120, 180 and 240 min. High intensity ultrasound significantly shortens the drying time, and drying can be done at lower temperatures, which includes more rational energy using. Pre-treated samples dried at 40 and 55°C are less hard than untreated samples, favoring consumer demands, while the temperature of 70°C causes excessive hardness of the dried samples. In all cases, it has been shown that the 10-minute ultrasound treatment works best on the ΔE* parameter, causing the slightest difference in color.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:636668
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 conditionsOpen access
Terms of useLicence In copyright icon
Created on2017-09-11 09:36:19