prikaz prve stranice dokumenta Utjecaj direktnog ultrazvučnog predtretmana na utrošak energije, vrijeme sušenja, boju i teksturalna svojstva muškatne buče "Cucurbita moschata"
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master's thesis
Utjecaj direktnog ultrazvučnog predtretmana na utrošak energije, vrijeme sušenja, boju i teksturalna svojstva muškatne buče "Cucurbita moschata"
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. urn:nbn:hr:159:749704
Krnjić, Nikolina
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Process Engineering
Laboratory of Thermodynamics

Institutional repository: Repository of the Faculty of Food Technology and Biotechnology

Cite this document

Krnjić, N. (2021). Utjecaj direktnog ultrazvučnog predtretmana na utrošak energije, vrijeme sušenja, boju i teksturalna svojstva muškatne buče "Cucurbita moschata" (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:749704

Krnjić, Nikolina. "Utjecaj direktnog ultrazvučnog predtretmana na utrošak energije, vrijeme sušenja, boju i teksturalna svojstva muškatne buče "Cucurbita moschata"." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:749704

Krnjić, Nikolina. "Utjecaj direktnog ultrazvučnog predtretmana na utrošak energije, vrijeme sušenja, boju i teksturalna svojstva muškatne buče "Cucurbita moschata"." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:749704

Krnjić, N. (2021). 'Utjecaj direktnog ultrazvučnog predtretmana na utrošak energije, vrijeme sušenja, boju i teksturalna svojstva muškatne buče "Cucurbita moschata"', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 20 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:749704

Krnjić N. Utjecaj direktnog ultrazvučnog predtretmana na utrošak energije, vrijeme sušenja, boju i teksturalna svojstva muškatne buče "Cucurbita moschata" [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2021 [cited 2024 November 20] Available at: https://urn.nsk.hr/urn:nbn:hr:159:749704

N. Krnjić, "Utjecaj direktnog ultrazvučnog predtretmana na utrošak energije, vrijeme sušenja, boju i teksturalna svojstva muškatne buče "Cucurbita moschata"", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:159:749704

Metadata
TitleUtjecaj direktnog ultrazvučnog predtretmana na utrošak energije, vrijeme sušenja, boju i teksturalna svojstva muškatne buče "Cucurbita moschata"
Title (english)Influence of direct ultrasound pretreatment on energy consumption, drying time, color and textural properties of pumpkin "Cucurbita moschata"
AuthorNikolina Krnjić
MentorFilip Dujmić (mentor)
Committee memberSven Karlović (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Process Engineering)
(Laboratory of Thermodynamics)
Zagreb
Defense date and country2021-11-12, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Sušenje je jedan od najstarijih načina konzerviranja voća i povrća kojim se izdvaja voda iz namirnice čime se produljuje rok trajanja hrane. Prilikom tradicionalnog načina sušenja (sušenje na suncu), može doći do neželjenih promjena boje, teksture, gubitka nutritivnih sastojaka te enzimskog posmeđivanja. Kako bi se takve promjene spriječile, sve se više koristi ultrazvuk kao predtretman prilikom sušenja hrane. Cilj ovog rada je odrediti najprikladniji predtretman primjenom direktnog ultrazvučnog postava u postupku sušenja muškatne tikve (butternut) pri sniženom tlaku (100 mBar) i atmosferskom tlaku te utjecaj na teksturu, boju, vrijeme sušenja i utrošak energije. Najkraće vrijeme sušenja postignuto je primjenom ultrazvučnog predtretmana amplitude od 60 % i vremena trajanju od 6 minuta čime je postignuto skraćenja vremena od 40,17 %, uz uštedu energije od 32,63 %. Predtretirani i osušeni uzorci buče očuvali su svoja teksturalna svojstva. Boja uzoraka bila je vizualno prihvatljiva, iako je instrumentalno određeno odstupanje boje osušenih predtretiranih uzoraka od velikih (3,0 - 6,0) do vrlo velikih (6,0 – 12,0).
Abstract (english)
Drying is one of the oldest ways of preserving fruits and vegetables, which separates water from food, thus extending the shelf life of food. During the traditional method of drying (drying in the sun), there may be unwanted changes in color, texture, loss of nutrients and enzymatic browning. To prevent such changes, ultrasound is increasingly being used as pretreatment when drying food. The aim of this study is to determine the most appropriate pretreatment using direct ultrasonic setup in the process of drying pumpkin (butternut) at reduced pressure (100 mBar) and atmospheric pressure as well as the impact on texture, color, drying time and energy consumption. The shortest drying time was achieved by applying an ultrasonic pretreatment with amplitude of 60 % and a duration of 6 minutes, thus achieving a time reduction of 40.17 %, with energy savings of 32.63 % compared to untreated samples. Pretreated and dried pumpkin samples preserved their textural properties. The color of the samples was visually acceptable, although the color deviation of the dried pretreated samples from large (3.0-6.0) to very large (6.0-12.0) was instrumentally determined.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:749704
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 conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2021-12-01 10:57:17