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undergraduate thesis
Utjecaj parametara ultrazvuka visokog intenziteta na stabilnost čestica različitog promjera unutar disperznog sustava
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. urn:nbn:hr:159:905363
Miličević, Magdalena
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

Miličević, M. (2021). Utjecaj parametara ultrazvuka visokog intenziteta na stabilnost čestica različitog promjera unutar disperznog sustava (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:905363

Miličević, Magdalena. "Utjecaj parametara ultrazvuka visokog intenziteta na stabilnost čestica različitog promjera unutar disperznog sustava." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:905363

Miličević, Magdalena. "Utjecaj parametara ultrazvuka visokog intenziteta na stabilnost čestica različitog promjera unutar disperznog sustava." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:905363

Miličević, M. (2021). 'Utjecaj parametara ultrazvuka visokog intenziteta na stabilnost čestica različitog promjera unutar disperznog sustava', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 17 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:905363

Miličević M. Utjecaj parametara ultrazvuka visokog intenziteta na stabilnost čestica različitog promjera unutar disperznog sustava [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2021 [cited 2024 November 17] Available at: https://urn.nsk.hr/urn:nbn:hr:159:905363

M. Miličević, "Utjecaj parametara ultrazvuka visokog intenziteta na stabilnost čestica različitog promjera unutar disperznog sustava", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:159:905363

Metadata
TitleUtjecaj parametara ultrazvuka visokog intenziteta na stabilnost čestica različitog promjera unutar disperznog sustava
Title (english)Influence of high intensity ultrasound parameters on the stability of particles with different diameter within the dispersion system
AuthorMagdalena Miličević
MentorTomislav Bosiljkov (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Process Engineering)
(Laboratory for Unit Operations)
Zagreb
Defense date and country2021-07-09, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
Cilj ovog završnog rada bio je ispitati utjecaj ultrazvuka na stabilnost sojinog mlijeka sa česticama badema različitog stupnja krupnoće. Stabilnost sustava interpretirana je određivanjem sljedećih fizikalnih svojstava: temperature, prividne viskoznosti, gustoće, raspodjele veličine čestica i indeksa stabilnosti uzoraka (ISU) kao posljedica izmjerenih vrijednosti apsorbancije i apsorbancije nakon 24 sata. Ultrazvučna obrada provedena je pri amplitudama od 60 i 100 %, vremenu od 6 i 10 minuta sa sondama promjera 7 i 10 mm. ANOVA analizom dobivenih podataka ustanovljeno je da se najveća razina stabilnosti postiže amplitudom od 60 %, vremenom obrade od 10 minuta, sondom 10 mm sa povećanom učestalosti čestica badema od 0,05 – 1 μm i 9 – 2000 μm. Navedene procesne parametre možemo smatrati optimalnima, ali se i pri ostalim odabranim parametrima sustavi smatraju izrazito stabilnima. Postignuta je statistički značajna promjena svih promatranih fizikalnih svojstava osim gustoće sa postignutim vrijednostima ISU od 200 – 1000 sati.
Abstract (english)
The main goal of this bachelor thesis was to examine the influence of high intensity ultrasound on the stability of soy milk with different size almond particles. System stability was interpreted by determining following physical properties: temperature, apparent viscosity, density, particle size distribution and sample stability index (ISU) as a result of measured absorbance and absorbance values after 24 hours. Ultrasonic treatment was performed at amplitudes of 60 and 100%, processing time of 6 and 10 minutes and probe diameter of 7 and 10 mm. ANOVA analysis of the obtained data showed that the highest level of sample stability was achieved at an amplitude of 60%, processing time of 10 minutes, 10 mm probe with an increased frequency of almond particles of 0.05 - 1 μm and 9 - 2000 μm. These process parameters are considered optimal, but systems are considered extremely stable even with other selected parameters. Statistically significant change was achieved in all observed physical properties, except for the density with the achieved ISU values of 200 - 1000 hours.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:905363
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 on2021-07-15 10:12:17