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undergraduate thesis
Utjecaj kriomljevenja na veličinu čestica posija prosa određenu metodom laserske difrakcije
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. urn:nbn:hr:159:100146
Rubinić, Valentina
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Cereal Chemistry and Technology

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

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Rubinić, V. (2018). Utjecaj kriomljevenja na veličinu čestica posija prosa određenu metodom laserske difrakcije (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:100146

Rubinić, Valentina. "Utjecaj kriomljevenja na veličinu čestica posija prosa određenu metodom laserske difrakcije." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:100146

Rubinić, Valentina. "Utjecaj kriomljevenja na veličinu čestica posija prosa određenu metodom laserske difrakcije." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:100146

Rubinić, V. (2018). 'Utjecaj kriomljevenja na veličinu čestica posija prosa određenu metodom laserske difrakcije', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 14 July 2024, https://urn.nsk.hr/urn:nbn:hr:159:100146

Rubinić V. Utjecaj kriomljevenja na veličinu čestica posija prosa određenu metodom laserske difrakcije [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2018 [cited 2024 July 14] Available at: https://urn.nsk.hr/urn:nbn:hr:159:100146

V. Rubinić, "Utjecaj kriomljevenja na veličinu čestica posija prosa određenu metodom laserske difrakcije", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:159:100146

Metadata
TitleUtjecaj kriomljevenja na veličinu čestica posija prosa određenu metodom laserske difrakcije
Title (english)The influence of cryogenic grinding on the particle size of proso millet brans determined by laser diffraction particle sizing
AuthorValentina Rubinić
MentorNikolina Čukelj (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Cereal Chemistry and Technology)
Zagreb
Defense date and country2018-07-09, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Posije prosa su visokovrijedan nusproizvod sa velikom nutritivnom vrijednošću i zdravstvenim potencijalom, posebno za osobe oboljele od celijakije. Bogate su različitim bioaktivnim spojevima. Primijećeno je kako smanjenje veličine čestica posija prosa povećava bioraspoloživost određenih bioaktivnih spojeva. Dodatno, primjena netoplinskih tretmana prilikom usitnjavanja žitarica može očuvati aktivnost bioaktivnih spojeva. Cilj ovog rada bio je ispitati utjecaj kriogenog mljevenja na veličinu čestica posija prosa. Posije prosa samljevene su na kugličnom mlinu pri sobnoj temperaturi i pri temperaturi od -196°C (kriogeno hlađenje) u trajanju od 2, 4, 8, i 12 minuta, a potom im je veličina čestica određena metodom laserske difrakcije (mokrom i suhom disperzijom). Na temelju rezultata zaključeno je kako kriogeno mljevenje uzrokuje brže i veće smanjenje veličine čestica posija prosa od mljevenja pri sobnoj temperaturi te da je za mjerenje veličine čestica pogodnija primjena suhe disperzije.
Abstract (english)
Proso millet bran is a high valuable by-product with high nutritional value and health potential, especially for people with celiac disease. They are rich in various bioactive compounds. It was noticed that reduction of bran particle size increases bioavailability of specific bioactive compounds. Also, the application of non-thermal treatments during the grain milling can preserve the activity of bioactive compounds. The aim of this study was to investigate the effect of cryogenic grinding on proso millet bran particle size. Proso millet bran was ground using a ball mill at a room temperature and at a temperature of -196°C (cryogenic cooling) for 2, 4, 8 and 12 minutes and after that, the bran particle size was determined by laser diffraction method (using wet and dry dispersion). Based on the results it was concluded that cryogenic grinding causes a faster and greater reduction of proso millet bran than does the grinding at room temperature and that for measuring the proso millet bran particle size it is more appropriate to use dry dispersion method.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:100146
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 on2018-07-19 11:52:41