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undergraduate thesis
Ultrazvukom potpomognuto prosijavanje prehrambenih praškastih materijala
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. urn:nbn:hr:159:641658
Vučko, Lucija
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

Cite this document

Vučko, L. (2018). Ultrazvukom potpomognuto prosijavanje prehrambenih praškastih materijala (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:641658

Vučko, Lucija. "Ultrazvukom potpomognuto prosijavanje prehrambenih praškastih materijala." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:641658

Vučko, Lucija. "Ultrazvukom potpomognuto prosijavanje prehrambenih praškastih materijala." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:641658

Vučko, L. (2018). 'Ultrazvukom potpomognuto prosijavanje prehrambenih praškastih materijala', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 26 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:641658

Vučko L. Ultrazvukom potpomognuto prosijavanje prehrambenih praškastih materijala [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2018 [cited 2024 November 26] Available at: https://urn.nsk.hr/urn:nbn:hr:159:641658

L. Vučko, "Ultrazvukom potpomognuto prosijavanje prehrambenih praškastih materijala", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:159:641658

Metadata
TitleUltrazvukom potpomognuto prosijavanje prehrambenih praškastih materijala
Title (english)Ultrasonically assisted sieving of food powder materials
AuthorLucija Vučko
MentorFilip Dujmić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Process Engineering)
(Laboratory of Thermodynamics)
Zagreb
Defense date and country2018-07-09, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
Klasičnim sijanjem praškastih materijala često dolazi do pojave aglomerata koji onemogućavaju ravnomjeran i potpun prolaz čestica kroz očice sita. U ovom završnom radu provedena je granulometrijska analiza uzoraka sa i bez primjene ultrazvuka visokog intenziteta i laserska analiza raspodjele veličine čestica pri čemu su korišteni uzorci smeđeg šećera i fruktoze, prethodno samljeveni na 6000 i 12000 o/min. Korištena su sita promjera očica: 355, 280, 180, 100, 56 i 20 μm. Uzorci su prosijani pri amplitudama trešnje od 1.0 i 2.0 mm u vremenskom intervalu od 3 sekunde, trajanju od 5 minuta sa i bez primjene ultrazvuka visokog intenziteta uz amplitudu od 80%. Rezultati granulometrijske analize prikazani su kao ovisnost relativne učestalosti o veličini otvora očica sita pri primijenjenoj amplitudi sijanja. Iz rezultata je vidljivo da primjena ultrazvuka poboljšala ujednačenost raspodjele veličine čestica. Najbolji rezultati postignuti su primjenom kombinacije ultrazvuka i amplitude trešnje od 2 mm.
Abstract (english)
Agglomeration phenomenon which prevents continuous passage of powder particles through sieve is the biggest problem of classical sieving. In this undergraduate thesis, granulometric analysis of samples with and without application of high intensity ultrasound and laser particle size distribution were conducted, using samples of brown sugar and fructose previously milled at 6000 and 12000 rpm. Sieve opening sizes were 355, 280, 180, 100, 56 and 20 μm. The samples were sieved at the amplitude of 1.0 and 2.0 mm in intervals of 3 seconds, during 5 minutes, with and without application of high intensity ultrasound (amplitude of 80%). Results of sieving analysis are presented as a step-like frequency distribution curve at a determined amplitude of ultrasound. It is shown that the high intensity ultrasound enhances the effect of sieving. The best results were achieved with a combination of ultrasound and 2.0 mm amplitude.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:641658
Study programmeTitle: Biotechnology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2018-07-18 09:30:24