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undergraduate thesis
Utjecaj ultrazvuka visokog intenziteta na fizikalna svojstva soka od mrkve
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. urn:nbn:hr:159:287562
Jambrović, Ema
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

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Jambrović, E. (2018). Utjecaj ultrazvuka visokog intenziteta na fizikalna svojstva soka od mrkve (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:287562

Jambrović, Ema. "Utjecaj ultrazvuka visokog intenziteta na fizikalna svojstva soka od mrkve." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:287562

Jambrović, Ema. "Utjecaj ultrazvuka visokog intenziteta na fizikalna svojstva soka od mrkve." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:287562

Jambrović, E. (2018). 'Utjecaj ultrazvuka visokog intenziteta na fizikalna svojstva soka od mrkve', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 03 September 2024, https://urn.nsk.hr/urn:nbn:hr:159:287562

Jambrović E. Utjecaj ultrazvuka visokog intenziteta na fizikalna svojstva soka od mrkve [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2018 [cited 2024 September 03] Available at: https://urn.nsk.hr/urn:nbn:hr:159:287562

E. Jambrović, "Utjecaj ultrazvuka visokog intenziteta na fizikalna svojstva soka od mrkve", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:159:287562

Metadata
TitleUtjecaj ultrazvuka visokog intenziteta na fizikalna svojstva soka od mrkve
Title (english)Influence of high intensity ultrasound on physical properties of carrot juice
AuthorEma Jambrović
MentorTomislav Bosiljkov (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Process Engineering)
(Laboratory for Unit Operations)
Zagreb
Defense date and country2018-06-18, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog rada bio je odrediti utjecaj ultrazvuka visokog intenziteta na fizikalna svojstva soka od mrkve. Praćen je utjecaj ultrazvuka nominalne snage 100 W na temperaturu, apsorbanciju, apsorbanciju nakon 24 sata, gustoću, prividnu viskoznost i raspodjelu veličine čestica pri sljedećim procesnim parametrima: amplituda od 20, 60 i 100%, promjer sonde od 7, 10 i 14 mm, te vrijeme tretiranja u rasponu od 2, 6 i 10 minuta. Ispitivanje je provedeno na 27 uzoraka soka od mrkve, koji je dobiven filtrom promjera 0,5 mm, volumena 150 mL. Statistička obrada rezultata napravljena je pomoću programskog paketa „Statistica 12“. Ultrazvuk, kao nova netoplinska tehnologija pokazuje pozitivan utjecaj na promjenu promatranih fizikalnih svojstava sa povećanjem stabilnosti uzorka soka od mrkve.
Abstract (english)
The main goal of this research was an analysis of the high – intensity ultrasound on physical properties of carrot juice. The influence of the high – intensity ultrasound on temperature, absorbance, absorbance after 24 hours, density, apparent viscosity and particle size distribution was observed under following conditions: amplitude 20, 60 and 100 %, probe diameter 7, 10 and 14 mm, time of treatment 2, 6 and 10 minutes. The research was made on 27 examples of carrot juice, which was made with filter diameter a 0,5 mm, and the volume of each sample was 150 mL. Statistic analysis was performed with „Statistica 12“ software. Ultrasound, as new nonthermal treatment, showed a positive statistical influence on all observed physical properties, in the stability of the carrot juice.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:287562
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 on2018-07-03 10:25:54