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undergraduate thesis
Utjecaj ultrazvuka visokog intenziteta na fizikalna svojstva soka od jabuke
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. urn:nbn:hr:159:054196
Knechtl, Sven
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

Knechtl, S. (2018). Utjecaj ultrazvuka visokog intenziteta na fizikalna svojstva soka od jabuke (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:054196

Knechtl, Sven. "Utjecaj ultrazvuka visokog intenziteta na fizikalna svojstva soka od jabuke." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:054196

Knechtl, Sven. "Utjecaj ultrazvuka visokog intenziteta na fizikalna svojstva soka od jabuke." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:054196

Knechtl, S. (2018). 'Utjecaj ultrazvuka visokog intenziteta na fizikalna svojstva soka od jabuke', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 03 September 2024, https://urn.nsk.hr/urn:nbn:hr:159:054196

Knechtl S. Utjecaj ultrazvuka visokog intenziteta na fizikalna svojstva soka od jabuke [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:159:054196

S. Knechtl, "Utjecaj ultrazvuka visokog intenziteta na fizikalna svojstva soka od jabuke", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:159:054196

Metadata
TitleUtjecaj ultrazvuka visokog intenziteta na fizikalna svojstva soka od jabuke
Title (english)Influence of high intensity ultrasound on physical properties of apple juice
AuthorSven Knechtl
MentorTomislav Bosiljkov (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Process Engineering)
(Laboratory for Unit Operations)
Zagreb
Defense date and country2018-09-19, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj rada bio je ispitati pozitivan utjecaj ultrazvuka visokog intenziteta na promjenu fizikalnih svojstava soka od jabuke. Promatrana je promjena sljedećih fizikalnih svojstava soka od jabuke: apsorbancija, indeks stabilnosti soka od jabuke (ISS), gustoća, prividna viskoznost, raspodjela veličine čestica i temperatura. Pratio se utjecaj ultrazvuka konstantne frekvencije od 30 kHz i nominalne snage od 100 W pri amplitudama od 20, 60 i 100 %, vremenu obrade od 2, 6 i 10 minuta sa sondama promjera 7 i 10 mm. Rezultati dobiveni u ovom istraživanju obrađeni su pomoću programskog paketa „Statistica 12“. Ultrazvuk visokog intenziteta pokazuje statistički značajan utjecaj na sva promatrana fizikalna svojstva soka i njegovu stabilnost. Najstabilniji sokovi dobiveni su pri nižim vrijednostima amplitude (20 %) i vremena obrade (2 i 6 minuta) s vrijednostima ISS od 100 – 600 sati koje prati interval učestalosti raspodjele čestica od 0,05 – 3 μm.
Abstract (english)
The main goal of this research was to examine the positive effect of high-intensity ultrasound on the changes in physical properties of the apple juice. The changes of the following physical properties were observed: absorbance, juice stability index (ISS) density, apparent viscosity, particle size distribution, and temperature. The effect of 30 kHz constant frequency ultrasonic waves with a nominal power of 100 W, amplitudes of 20, 60 and 100 % and with 2 different probe sizes (7 and 10mm) was observed at different time intervals od 2, 6 and 10 minutes. The results acquired by this study were processed by the program „Statistica 12“. High-intensity ultrasound shows a statistically significant effect on the physical properties of apple juice and its stability. The most stable juice was observed at lower amplitudes (20 %) and at (2 and 6 minutes) with ISS values of 100 – 600 hours. The interval of particle size distribution was at 0,05 – 3 μm.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:054196
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 on2018-10-04 12:04:49