prikaz prve stranice dokumenta Određivanje fizikalnih svojstava soka od jabuke obrađenog visokim hidrostatskim tlakom
Access restricted to students and staff of home institution
master's thesis
Određivanje fizikalnih svojstava soka od jabuke obrađenog visokim hidrostatskim tlakom
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. urn:nbn:hr:159:459816
Klas, Kristina
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Process Engineering
Laboratory for Unit Operations

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

Cite this document

Klas, K. (2017). Određivanje fizikalnih svojstava soka od jabuke obrađenog visokim hidrostatskim tlakom (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:459816

Klas, Kristina. "Određivanje fizikalnih svojstava soka od jabuke obrađenog visokim hidrostatskim tlakom." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:459816

Klas, Kristina. "Određivanje fizikalnih svojstava soka od jabuke obrađenog visokim hidrostatskim tlakom." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:459816

Klas, K. (2017). 'Određivanje fizikalnih svojstava soka od jabuke obrađenog visokim hidrostatskim tlakom', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 03 June 2024, https://urn.nsk.hr/urn:nbn:hr:159:459816

Klas K. Određivanje fizikalnih svojstava soka od jabuke obrađenog visokim hidrostatskim tlakom [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2024 June 03] Available at: https://urn.nsk.hr/urn:nbn:hr:159:459816

K. Klas, "Određivanje fizikalnih svojstava soka od jabuke obrađenog visokim hidrostatskim tlakom", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:459816

Metadata
TitleOdređivanje fizikalnih svojstava soka od jabuke obrađenog visokim hidrostatskim tlakom
Title (english)Physical properties of apple juice treated with high hydrostatic pressure
AuthorKristina Klas
MentorTomislav Bosiljkov (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Process Engineering)
(Laboratory for Unit Operations)
Zagreb
Defense date and country2017-09-26, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog rada bio je ispitati utjecaj visokog hidrostatskog tlaka na fizikalna svojstva soka od jabuke. Praćen je utjecaj visokog hidrostatskog tlaka na apsorbanciju, gustoću i raspodjelu veličina čestica pri sljedećim procesnim parametrima: tlak (p = 200, 400, 600 MPa); vrijeme obrade (t = 5, 10, 20, 30 minuta). Ispitivanje je provedeno na dva uzorka soka od jabuke: sok od jabuke dobiven filterom promjera 0,3 mm i sok dobiven filterom promjera 0,5 mm. Rezultati su statistički obrađeni pomoću programskog paketa „Statistica 12“. Stabilnost voćnog soka može se pratiti mjerenjem vrijednosti apsorbancije i izraziti odnosom relativne učestalosti čestica u ovisnosti o njihovom promjeru. Sok dobiven filterom promjera 0,5 mm pokazuje veću stabilnost gdje se vrijednosti ISS (indeks stabilnosti soka) kreću u rasponu od 47 – 224 h, u odnosu na sok dobiven filterom 0,3 mm gdje prevladavaju vrijednosti od oko 30 h.. Na povećanje vrijednosti indeksa stabilnosti soka utječe primijenjeni tlak, dok vrijeme obrade nema utjecaj.
Abstract (english)
Main goal of this research was analysis of the influence of the high hydrostatic pressure on physical properties of apple juice. The influence of high hydrostatic pressure on absorbance, density and particle size distribution was observed under following conditions: pressure (p = 200, 400, 600 MPa); processing time (t = 5, 10, 20, 30 minutes). Research was made on two examples of apple juice: on apple juice made with filter diameter a 0,3 mm and apple juice made with filter diameter a 0,5 mm. Obtained results are processed in the „Statistica 12“ software. The stability of apple juice can be observed by measuring the absorbance and expressed by the ratio of the relative particle frequency depending on their diameter. Apple juice made with filter diameter a 0,5 mm has greater stability where values of the ISS (juice stability index) are in range 47 – 224 h, and for juice made with filter diameter a 0,3 mm this values are around 30 h. Applied pressure affects on increase the value of the juice stability index while processing time has no effect.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:459816
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-11-13 13:27:19