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undergraduate thesis
Utjecaj visokog hidrostatskog tlaka na održivost i fizikalna svojstva smoothieja povećanog stupnja disperznosti
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. urn:nbn:hr:159:234998
Kaurinović, Jelena
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

Kaurinović, J. (2020). Utjecaj visokog hidrostatskog tlaka na održivost i fizikalna svojstva smoothieja povećanog stupnja disperznosti (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:234998

Kaurinović, Jelena. "Utjecaj visokog hidrostatskog tlaka na održivost i fizikalna svojstva smoothieja povećanog stupnja disperznosti." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:234998

Kaurinović, Jelena. "Utjecaj visokog hidrostatskog tlaka na održivost i fizikalna svojstva smoothieja povećanog stupnja disperznosti." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:234998

Kaurinović, J. (2020). 'Utjecaj visokog hidrostatskog tlaka na održivost i fizikalna svojstva smoothieja povećanog stupnja disperznosti', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 17 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:234998

Kaurinović J. Utjecaj visokog hidrostatskog tlaka na održivost i fizikalna svojstva smoothieja povećanog stupnja disperznosti [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2020 [cited 2024 November 17] Available at: https://urn.nsk.hr/urn:nbn:hr:159:234998

J. Kaurinović, "Utjecaj visokog hidrostatskog tlaka na održivost i fizikalna svojstva smoothieja povećanog stupnja disperznosti", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:159:234998

Metadata
TitleUtjecaj visokog hidrostatskog tlaka na održivost i fizikalna svojstva smoothieja povećanog stupnja disperznosti
Title (english)Influence of high hydrostatic pressure on sustainability and physical properties of smoothies of increased degree of dispersion
AuthorJelena Kaurinović
MentorTomislav Bosiljkov (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Process Engineering)
(Laboratory for Unit Operations)
Zagreb
Defense date and country2020-09-01, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog završnog rada bio je istražiti utjecaj visokog hidrostatskog tlaka na promjenu fizikalnih svojstava (apsorbancija, gustoća, prividna viskoznost, stabilnost i raspodjela veličine čestica) smoothieja s dodatkom različite vrste ulja (konoplja, lan) i različitim vremenom (stupnjem) usitnjavanja indijskih oraščića (15 i 45 s) pri tlakovima od 300 i 450 MPa i vremenu obrade od 9 i 15 minuta. Smoothie dobiven dodatkom ulja konoplje pokazuje veću stabilnost (ISS) od maksimalnih 260 sati. Stabilnost karakterizira raspodjela veličine čestica od 9 - 2511 μm i optimalni procesni parametri od 300 MPa i 9 minuta obrade pri oba stupnja usitnjavanja. Selektivna statistička značajnost (ANOVA) utjecaja procesnih parametara prisutna je kod svih promatranih fizikalnih veličina.
Abstract (english)
The main goal of this research was to investigate the influence of high hydrostatic pressure on changes of physical properties (absorbance, density, dynamic viscosity, stability and particle size distribution) of smoothies with the addition of different types of oil (hemp, flax) and different grinding time of cashews (15 and 45 s) at pressures of 300 and 450 MPa and processing times of 9 and 15 minutes. Smoothie obtained by the addition of hemp oil shows higher stability (ISS) with a maximum value of 260 hours. Stability is characterized by a particle size distribution from 9 to 2511 μm and optimal process parameters of 300 MPa and 9 minutes of processing at both grinding times. Selective statistical significance (ANOVA) of the influence of process parameters is present in all observed physical quantities.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:234998
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 Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2020-10-14 13:44:14