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master's thesis
Utjecaj netoplinskih tehnologija na raspodjelu veličine čestica i intervalnu stabilnost višekomponentnih sustava smoothieja
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. urn:nbn:hr:159:286982
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

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Knechtl, S. (2021). Utjecaj netoplinskih tehnologija na raspodjelu veličine čestica i intervalnu stabilnost višekomponentnih sustava smoothieja (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:286982

Knechtl, Sven. "Utjecaj netoplinskih tehnologija na raspodjelu veličine čestica i intervalnu stabilnost višekomponentnih sustava smoothieja." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:286982

Knechtl, Sven. "Utjecaj netoplinskih tehnologija na raspodjelu veličine čestica i intervalnu stabilnost višekomponentnih sustava smoothieja." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:286982

Knechtl, S. (2021). 'Utjecaj netoplinskih tehnologija na raspodjelu veličine čestica i intervalnu stabilnost višekomponentnih sustava smoothieja', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 02 September 2024, https://urn.nsk.hr/urn:nbn:hr:159:286982

Knechtl S. Utjecaj netoplinskih tehnologija na raspodjelu veličine čestica i intervalnu stabilnost višekomponentnih sustava smoothieja [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2021 [cited 2024 September 02] Available at: https://urn.nsk.hr/urn:nbn:hr:159:286982

S. Knechtl, "Utjecaj netoplinskih tehnologija na raspodjelu veličine čestica i intervalnu stabilnost višekomponentnih sustava smoothieja", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:159:286982

Metadata
TitleUtjecaj netoplinskih tehnologija na raspodjelu veličine čestica i intervalnu stabilnost višekomponentnih sustava smoothieja
Title (english)The effect of nonthermal technologies on particle size distribution and interval stability of multicomponent smoothie systems
AuthorSven Knechtl
MentorTomislav Bosiljkov (mentor)
Committee memberFilip Dujmić (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Process Engineering)
(Laboratory for Unit Operations)
Zagreb
Defense date and country2021-07-06, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog istraživanja bio je ispitati utjecaj visokog hidrostatskog tlaka (VHT) i ultrazvuka visokog intenziteta (UVI) na uzorke smoothieja sa dodanim sezamovim uljem od 0,5 i 1 mL kako bi se dobio proizvod veće stabilnosti. Stabilnost je praćena preko izmjerenih vrijednosti apsorbancije i izračunatim vrijednostima indeksa stabilnosti. Stabilnost sustava izražena je i preko intervala raspodjele čestica. Istraživanje je provedeno pri sljedećim parametrima VHT: (p = 150, 300 i 450 MPa); vrijeme obrade (t = 3, 9 i 15 min); UVI: amplituda (A = 60 i 100 %), vrijeme obrade ( t = 2, 6 i 10 min), promjer sonde (d = 7 i 10 mm). Dobiveni rezultati uspoređeni su sa standardnim postupkom toplinske obrade pri 85 °C u trajanju od 5 minuta. VHT obradom pri 150 MPa postiže se najveća stabilnost od 660 h sa intervalom raspodjele od 0,02 – 10 μm. UVI obradom pri 60 %, 10 minuta, sondom promjera 10 mm postiže se stabilnost od 290 h sa intervalom raspodjele čestica od 100 – 2000 μm. Kod obje netoplinske tehnologije dodatak sezamovog ulja doveo je do značajnog povećanja stabilnosti višekomponentnog sustava u odnosu na konvencionalnu toplinsku obradu.
Abstract (english)
This research aimed to explore the influence of high hydrostatic pressure (HHP) and the high- intensity ultrasound (HIU) on the samples of smoothies with added sesame oil of 0,5 and 1 mL to get the product of higher stability. Stability was tracked by the measured absorbance levels and the calculated stability index values. The stability of the system is expressed by using the particle-size distribution intervals. The research was conducted by the following parameters: HHP: (p = 150, 300 and 450 MPa), time of processing (t = 3, 9 and 15 min); HIU: amplitude (A = 60 and 100 %), time of processing (t = 2, 6 and 10 min), probe diameter (d = 7 and 10 mm). The given results were compared to the standard process of heat treatment (85 °C in 5 minutes). The highest stability of 660h is a result of HHP processing of 150 MPa with the distribution interval of 0,02 – 10 μm. The result of HIFU processing of 60 %, 10 minutes and the probe diameter of 10 mm is the stability of 290 h with the distribution interval of 100 – 2000 μm. In both of the non-thermal technologies the addition of sesame oil resulted in a significant increase in the stability of the multicomponent system as opposed to the conventional heat treatment.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:286982
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2021-10-05 08:52:48