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master's thesis
Ultrazvučna ekstrakcija nusproizvoda prerade cikle s ciljem potpunog iskorištavanja sirovine
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. urn:nbn:hr:159:212517
Vlahović, Dora
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

Vlahović, D. (2022). Ultrazvučna ekstrakcija nusproizvoda prerade cikle s ciljem potpunog iskorištavanja sirovine (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:212517

Vlahović, Dora. "Ultrazvučna ekstrakcija nusproizvoda prerade cikle s ciljem potpunog iskorištavanja sirovine." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:212517

Vlahović, Dora. "Ultrazvučna ekstrakcija nusproizvoda prerade cikle s ciljem potpunog iskorištavanja sirovine." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:212517

Vlahović, D. (2022). 'Ultrazvučna ekstrakcija nusproizvoda prerade cikle s ciljem potpunog iskorištavanja sirovine', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 30 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:212517

Vlahović D. Ultrazvučna ekstrakcija nusproizvoda prerade cikle s ciljem potpunog iskorištavanja sirovine [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2022 [cited 2024 December 30] Available at: https://urn.nsk.hr/urn:nbn:hr:159:212517

D. Vlahović, "Ultrazvučna ekstrakcija nusproizvoda prerade cikle s ciljem potpunog iskorištavanja sirovine", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:159:212517

Metadata
TitleUltrazvučna ekstrakcija nusproizvoda prerade cikle s ciljem potpunog iskorištavanja sirovine
Title (english)Ultrasound assisted extraction of red beetroot byproducts -zero waste concept
AuthorDora Vlahović
MentorAnet Režek Jambrak (mentor)
Committee memberSven Karlović (predsjednik povjerenstva)
Committee memberNikolina Čukelj Mustač (član povjerenstva)
Committee memberMojca Čakić Semenčić (član povjerenstva)
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 country2022-12-19, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Prehrambena industrija zadnjih desetljeća intenzivno pridaje pažnju valorizaciji nusproizvoda prerade voća i povrća i sofisticiranim, ekološki prihvatljivim tehnikama za njihovu obadu. Jedna od takvih tehnika je ultrazvuk visoke snage, koja ima velike prinose željenih spojeva uz manju potrošnju energije, otapala i vremena, dok funkcionalnost obrađenih uzoraka ostaje očuvana. U ovom je istraživanju ispitan prinos prehrambenih vlakana (PV) nakon ultrazvučne ekstrakcije metabolita kore cikle u ekstrakcijskom ostatku, kako bi se ispitao potencijal maksimalnog iskorištenja sirovine, kao i utjecaj odabranih procesnih parametara na prinose. Ultrazvučna ekstrakcija pokazala je veće prinose PV od toplinske, s rasponom PV od 25 do 40 %. Maksimalni prinosi vlakana (44,1 %) dobivaju se pri 75 % amplitude, 6 min tretiranja i s otopinom 50 %-tnog etanola kao otapala. Vrijednosti parametara nemaju statistički značajan utjecaj na prinose PV. Ultrazvučna ekstrakcija pokazala se ekološki prihvatljivom tehnikom obrade nusproizvoda kore cikle za njezino maksimalno iskorištavanje.
Abstract (english)
In recent decades, the food industry has been intensively paying attention to the valorization of fruit and vegetable processing by-products and sophisticated, environmentally friendly techniques to obtain them. Such technique is high-power ultrasound, which brings high yields of desired compounds with lower consumption of energy, solvents and time, while the functionality of the processed matrices remains preserved. In this study, the dietary fiber (DF) yield was examined after ultrasonic extraction of red beetroot peel metabolites in the extraction residue, in order to examine the maximum utilization potential of the raw material, as well as the impact of selected process parameters on DF yield. Ultrasonic extraction showed higher DF yields than conventional thermal extraction, ranging from 25 to 40 %. Maximum fiber yield (44.1 %) is obtained at 75 % amplitude, 6 min of treatment and with a solution of 50 % ethanol as a solvent. Parametric values do not have a statistically significant impact on DF yields. Ultrasonic extraction has proven to be an environmentally friendly technique for processing by-products of beetroot peel for its maximum utilization.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:212517
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 on2024-04-23 12:36:14