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undergraduate thesis
Utjecaj prethodne obrade kuhanjem sa i bez upotrebe ultrazvuka visokog intenziteta na kvalitetu 3D tiskanih snack proizvoda
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. urn:nbn:hr:159:426717
Subotić, Petra
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Cereal Chemistry and Technology

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

Cite this document

Subotić, P. (2022). Utjecaj prethodne obrade kuhanjem sa i bez upotrebe ultrazvuka visokog intenziteta na kvalitetu 3D tiskanih snack proizvoda (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:426717

Subotić, Petra. "Utjecaj prethodne obrade kuhanjem sa i bez upotrebe ultrazvuka visokog intenziteta na kvalitetu 3D tiskanih snack proizvoda." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:426717

Subotić, Petra. "Utjecaj prethodne obrade kuhanjem sa i bez upotrebe ultrazvuka visokog intenziteta na kvalitetu 3D tiskanih snack proizvoda." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:426717

Subotić, P. (2022). 'Utjecaj prethodne obrade kuhanjem sa i bez upotrebe ultrazvuka visokog intenziteta na kvalitetu 3D tiskanih snack proizvoda', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 30 May 2024, https://urn.nsk.hr/urn:nbn:hr:159:426717

Subotić P. Utjecaj prethodne obrade kuhanjem sa i bez upotrebe ultrazvuka visokog intenziteta na kvalitetu 3D tiskanih snack proizvoda [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2022 [cited 2024 May 30] Available at: https://urn.nsk.hr/urn:nbn:hr:159:426717

P. Subotić, "Utjecaj prethodne obrade kuhanjem sa i bez upotrebe ultrazvuka visokog intenziteta na kvalitetu 3D tiskanih snack proizvoda", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:159:426717

Metadata
TitleUtjecaj prethodne obrade kuhanjem sa i bez upotrebe ultrazvuka visokog intenziteta na kvalitetu 3D tiskanih snack proizvoda
Title (english)Influence of pre-treatment by cooking with and without the use of high intensity ultrasound on the quality of 3D printed snack products
AuthorPetra Subotić
MentorBojana Voučko (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Cereal Chemistry and Technology)
Zagreb
Defense date and country2022-09-16, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Trodimenzijski (3D) tisak hrane je tehnologija koja omogućuje nove prerađivačke mogućnosti. Uspješan tisak tjestenih komada je posebno zahtjevan zbog njegovih specifičnih reoloških osobina. Prethodna obrada sastojaka hrane ima potencijal unaprijediti fizikalna-kemijska svojstva materijala. U ovom radu ispitao se utjecaj kuhanja u vakuumu pri tri različite temperature od 30 ℃, 55 ℃ i 80 ℃ kao i utjecaj kuhanja u vakuumu uz upotrebu ultrazvuka visokog intenziteta pri istim temperaturama na svojstva tjestenih komada i kvalitetu njihovog tiskanja. Istražen je utjecaj uvjeta prethodne obrade na svojstva pečenih snack proizvoda mjerenjem njihove mase i dimenzija te izračunavanjem gubitka pečenjem te točnost oblika. Rezultati istraživanja su pokazali da tisak nije moguć na temperaturi prethodne obrade tijesta pri 80 ℃ zbog promjene viskoznosti smjese. Predtretman ultrazvukom visokog intenziteta je pomogao održavanju oblika tiskanog tjestenog komada koji je predodređen G kodom tiskanog oblika te je stoga ovo poželjan predtretman za predobradu bezglutenskih smjesa koje se mogu koristiti za 3D tiskanje snack proizvoda.
Abstract (english)
Three-dimensional (3D) printing of food is a technology that enables new processing possibilities. Successful printing of dough pieces is particularly demanding due to its specific rheological properties. Pretreatment of food ingredients has the potential to improve the physico-chemical properties of the material. In this work, the influence of cooking in a vacuum at three different temperatures of 30 ℃, 55 ℃ and 80 ℃ was examined, as well as the influence of cooking in a vacuum with the use of high-intensity ultrasound at the same temperatures on the properties of solid pieces and the quality of their printing. The influence of previous processing on the properties of baked snack products was investigated by measuring their mass and dimensions, and by calculating the loss during baking and the accuracy of shape. The results of the research showed that printing is not possible at the temperature of the pretreatment of the dough at 80 ℃ due to the change in the viscosity of the mixture. Pre-treatment with high-intensity ultrasound helped to maintain the shape of the printed dough piece, which is predetermined by the G code of the printed shape, and therefore this is desirable for pre-treatment and pretreatment of gluten-free mixtures that can be used for 3D printing of snack products.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:426717
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 on2024-04-08 13:30:06