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undergraduate thesis
Utjecaj ultrazvučne ekstrakcije na fizikalna svojstva ekstrakta osušene kore rajčice
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. urn:nbn:hr:159:772849
Dilber, Monika
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Management, Foreign Languages for Specific Purposes and Physical Education and Health
Laboratory for Sustainable Development

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

Cite this document

Dilber, M. (2022). Utjecaj ultrazvučne ekstrakcije na fizikalna svojstva ekstrakta osušene kore rajčice (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:772849

Dilber, Monika. "Utjecaj ultrazvučne ekstrakcije na fizikalna svojstva ekstrakta osušene kore rajčice." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:772849

Dilber, Monika. "Utjecaj ultrazvučne ekstrakcije na fizikalna svojstva ekstrakta osušene kore rajčice." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:772849

Dilber, M. (2022). 'Utjecaj ultrazvučne ekstrakcije na fizikalna svojstva ekstrakta osušene kore rajčice', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 29 July 2024, https://urn.nsk.hr/urn:nbn:hr:159:772849

Dilber M. Utjecaj ultrazvučne ekstrakcije na fizikalna svojstva ekstrakta osušene kore rajčice [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2022 [cited 2024 July 29] Available at: https://urn.nsk.hr/urn:nbn:hr:159:772849

M. Dilber, "Utjecaj ultrazvučne ekstrakcije na fizikalna svojstva ekstrakta osušene kore rajčice", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:159:772849

Metadata
TitleUtjecaj ultrazvučne ekstrakcije na fizikalna svojstva ekstrakta osušene kore rajčice
Title (english)The Effect of Ultrasound Assisted Extraction (UAE) on the Physical Properties of Dried Tomato Peel Extract
AuthorMonika Dilber
MentorAnet Režek Jambrak (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Management, Foreign Languages for Specific Purposes and Physical Education and Health)
(Laboratory for Sustainable Development)
Zagreb
Defense date and country2022-07-18, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U sklopu 'zero waste' proizvodnje nastoji se iskoristiti kora rajčice koja se inače odbacuje prilikom proizvodnje. Postupkom ekstrakcije se iz kore mogu izdvojiti bioaktivni spojevi. Cilj ovog rada je odrediti optimalne vrijednosti električne provodljivosti i pH kore rajčice nakon ultrazvučne ekstrakcije u usporedbi s konvencionalnom metodom ekstrakcije. 27 uzoraka je tretirano ultrazvukom, a 9 zagrijavano u vodenoj kupelji pri 60 ˚C te su korišteni različiti udjeli etanola (0 %, 25 %, 50 %), vrijeme tretiranja (3 min, 6 min, 9 min) i amplituda (50 %, 75 %, 100 %). Rezultati mjerenja obrađeni su u software-skom programu STATGRAPHICS Centurion. Optimalni uvjeti se odnose na najveću pHvrijednost i električnu provodljivost. Obradom rezultata ustanovljeno je da je najveći pH postignut konvencionalnim zagrijavanjem, a najveća električna provodljivost ultrazvučnim tretmanom.
Abstract (english)
As part of 'zero waste' production, attempts are made to find usage of tomato peel, which is generally discarded during production. Bioactive compounds can be separated from the tomato peel by extraction processes. The aim of this work is to determine the optimal values of electrical conductivity and pH of tomato peel after ultrasound-assisted extraction (UAE) in comparison with the conventional extraction method. 27 samples were treated with ultrasound and 9 were heated in a water bath at 60 ˚C with different proportions of ethanol (0 %, 25 %, 50 %), treatment time (3 min, 6 min, 9 min) and amplitude (50 %, 75 %, 100 %). The results were processed in the STATGRAPHICS Centurion software program. Optimal conditions refer to the highest pH value and electrical conductivity. The results established that conventional heating achieved the highest pH, while higher electrical conductivity was achieved by UAE treatment.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:772849
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 on2022-10-20 13:42:22