prikaz prve stranice dokumenta Utjecaj visokog hidrostatskog tlaka na fizikalna svojstva višekomponentnih sustava
  Download
PDF 1.33 MB
undergraduate thesis
Utjecaj visokog hidrostatskog tlaka na fizikalna svojstva višekomponentnih sustava
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. urn:nbn:hr:159:189921
Pavlović, Mandica
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

Pavlović, M. (2020). Utjecaj visokog hidrostatskog tlaka na fizikalna svojstva višekomponentnih sustava (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:189921

Pavlović, Mandica. "Utjecaj visokog hidrostatskog tlaka na fizikalna svojstva višekomponentnih sustava." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:189921

Pavlović, Mandica. "Utjecaj visokog hidrostatskog tlaka na fizikalna svojstva višekomponentnih sustava." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:189921

Pavlović, M. (2020). 'Utjecaj visokog hidrostatskog tlaka na fizikalna svojstva višekomponentnih sustava', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 03 September 2024, https://urn.nsk.hr/urn:nbn:hr:159:189921

Pavlović M. Utjecaj visokog hidrostatskog tlaka na fizikalna svojstva višekomponentnih sustava [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2020 [cited 2024 September 03] Available at: https://urn.nsk.hr/urn:nbn:hr:159:189921

M. Pavlović, "Utjecaj visokog hidrostatskog tlaka na fizikalna svojstva višekomponentnih sustava", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:159:189921

Metadata
TitleUtjecaj visokog hidrostatskog tlaka na fizikalna svojstva višekomponentnih sustava
Title (english)Influence of high hydrostatic pressure on physical properties of multicomponent systems
AuthorMandica Pavlović
MentorTomislav Bosiljkov (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Process Engineering)
(Laboratory for Unit Operations)
Zagreb
Defense date and country2020-09-15, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
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 različitog volumena ulja konoplje (0,5; 1 ml) i različitim vremenom (stupnjem) usitnjavanja badema (15 i 45 s) pri tlakovima od 300 i 450 MPa i vremenu obrade od 9 i 15 minuta. Smoothie sa 1 ml ulja konoplje pokazuje veću stabilnost (ISS) od maksimalnih 507 sati. Stabilnost karakterizira raspodjela veličine čestica od 9 – 100 m pri manjem stupnju usitnjavanja (15 s). Vrijednost medijana pokazuje trend promjene srednje veličine uzoraka sa 1 ml dodanog ulja i manjeg stupnja usitnjavanja Selektivna statistička značajnost (ANOVA) utjecaja procesnih parametara prisutna je kod svih promatranih fizikalnih veličina osim kod gustoće.
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 a different volume of hemp oil (0,5 and 1 ml) 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 with 1 ml shows higher stability (ISS) with a maximum value of 507 hours. Stability is characterized by a particle size distribution from 9 – 100 m at a lower degree of attrition. Selective statistical significance (ANOVA) of the influence of process parameters is present in all observed physical properties except density. Statistical significance of the median is presented at lower degree of attrition with 1 ml added oil.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:189921
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 conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2020-10-22 13:54:28