prikaz prve stranice dokumenta Utjecaj ultrazvuka visoke snage na inaktivaciju i revitalizaciju odabranih mikroorganizama
  Download
PDF 1.2 MB
undergraduate thesis
Utjecaj ultrazvuka visoke snage na inaktivaciju i revitalizaciju odabranih mikroorganizama
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. urn:nbn:hr:159:575499
Šušić, Iva
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

Šušić, I. (2017). Utjecaj ultrazvuka visoke snage na inaktivaciju i revitalizaciju odabranih mikroorganizama (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:575499

Šušić, Iva. "Utjecaj ultrazvuka visoke snage na inaktivaciju i revitalizaciju odabranih mikroorganizama." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:575499

Šušić, Iva. "Utjecaj ultrazvuka visoke snage na inaktivaciju i revitalizaciju odabranih mikroorganizama." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:575499

Šušić, I. (2017). 'Utjecaj ultrazvuka visoke snage na inaktivaciju i revitalizaciju odabranih mikroorganizama', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 10 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:575499

Šušić I. Utjecaj ultrazvuka visoke snage na inaktivaciju i revitalizaciju odabranih mikroorganizama [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2024 November 10] Available at: https://urn.nsk.hr/urn:nbn:hr:159:575499

I. Šušić, "Utjecaj ultrazvuka visoke snage na inaktivaciju i revitalizaciju odabranih mikroorganizama", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:575499

Metadata
TitleUtjecaj ultrazvuka visoke snage na inaktivaciju i revitalizaciju odabranih mikroorganizama
Title (english)Influence of high intensity ultrasound on inactivation and recovery of selected microorganisms
AuthorIva Šušić
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 country2017-09-19, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Svrha ovog rada je utvrditi utjecaj ultrazvuka visoke snage na inaktivaciju i revitalizaciju bakterijske kulture Listeria innocua ATC 33090. Određivan je utjecaj na istjecanje staničnog sadržaja, stupanj redukcije, oporavka te na fizikalne čimbenike (pH, provodnost). Uzorci su ultrazvučno tretirani sondom frekvencije 20 kHz uz tri nezavisne varijable, amplituda (75%, 100%), vrijeme tretmana (5min, 10 min) i temperatura (40°C, 60°C). Rezultati su analizirani metodom odzivne površine (RSM) koristeći program STATGRAPHICS Centurion. Najviša inaktivacija bakterijske kulture od 4,309 log10 CFU/mL postignuta je pri 40°C i 100% amplitudi, no također pri tim uvjetima postignut je i potpuni oporavak. Potpuna inaktivacija bez oporavka postignuta je pri 60°C i 75% amplitudi nakon 10min tretmana te pri 60°C i 100% amplitudi što potvrđuje i istjecanje staničnog sadržaja prema apsorbancijama pri 260nm i 280nm.
Abstract (english)
The aim of this final work is to determine the influnece of high intensity ultrasound on reduction and recovery of Listeria innocua ATCC 33090. The influence of high intensity ultrasound on the leakage of intercellular content, the degree of reduction and recovery as well as physical factors (pH, conductivity) were determined. Samples were treated with the ultrasound probe with a frequency of 20 kHz with three independent variables, amplitude (75 %, 100 %), duration of treatment (5min, 10 min) and temperature (40 °C, 60 °C). The results were analyzed by surface method (RSM) using the STATGRAPHICS Centurion program. The highest reduction of microorganisms (4,309 log10 CFU/mL) was achieved at 40°C and 100% of amplitude, but also at that conditions full recovery was achieved. Full inactivation without recovery was achieved after 10min of treatment at 60°C with 75% amplitude and also at 60°C with 100% amplitude what confirms leakaging of intercellular content according to absorbency at 260nm and 280nm.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:575499
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 on2017-10-03 12:42:45