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undergraduate thesis
Primjena ultrazvuka i visokih tlakova pri obradi i analizi mlijeka
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. urn:nbn:hr:159:647341
Vadlja, Denis
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

Vadlja, D. (2013). Primjena ultrazvuka i visokih tlakova pri obradi i analizi mlijeka (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:647341

Vadlja, Denis. "Primjena ultrazvuka i visokih tlakova pri obradi i analizi mlijeka." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:647341

Vadlja, Denis. "Primjena ultrazvuka i visokih tlakova pri obradi i analizi mlijeka." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:647341

Vadlja, D. (2013). 'Primjena ultrazvuka i visokih tlakova pri obradi i analizi mlijeka', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 26 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:647341

Vadlja D. Primjena ultrazvuka i visokih tlakova pri obradi i analizi mlijeka [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2013 [cited 2024 November 26] Available at: https://urn.nsk.hr/urn:nbn:hr:159:647341

D. Vadlja, "Primjena ultrazvuka i visokih tlakova pri obradi i analizi mlijeka", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:159:647341

Metadata
TitlePrimjena ultrazvuka i visokih tlakova pri obradi i analizi mlijeka
Title (english)Application of ultrasound and high pressure in processing and analyzing milk
AuthorDenis Vadlja
MentorMladen Brnčić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Process Engineering)
(Laboratory of Thermodynamics)
Zagreb
Defense date and country2013-07-10, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
S ciljem poboljšanja homogenizacije i očuvanja kemijskog sastava, proučeno je djelovanje ultrazvuka i visokih hidrostatskih tlakova na kravlje mlijeko. Cilj ovog rada bio je proučiti kako primjena ultrazvuka visokih intenziteta i visokih hidrostatskih tlakova utječe pri obradi i analizi mlijeka. Za obradu mlijeka korišten je ultrazvučni procesor maksimalne izlazne snage 100 W, ultrazvučna protočna ćelija maksimalne izlazne snage 1000 W i uređaj za visoki hidrostatski tlak. Za analizu i praćenje promjena u mlijeku korišten je ultrazvučni analizator kemijskog sastava mlijeka i uređaj za mjerenje raspodjele veličine čestica. Uzorci mlijeka bili su podvrgnuti utjecaju ultrazvuka visokih intenziteta i visokih hidrostatskih tlakova. Dobiveni rezultati pokazali su kako obrada mlijeka različitim parametrima ultrazvuka visokih intenziteta i različitim parametrima visokih hidrostatskih tlakova utječe na bolju homogenizaciju kravljeg mlijeka, a da pri tome ne dolazi do značajne promjene u kemijskom sastavu.
Abstract (english)
The effect of ultrasound and high hydrostatic pressure on the cow's milk has been studied in order to improve the homogenization and the preservation of chemical composition. The goal of this paper was to study how the application of the high intensity ultrasound and high hydrostatic pressure affects the processing and analysis of milk. Ultrasonic processor, with maximum output power of 100 W, ultrasonic flow cell, with maximum power output 1000 W and device for high hydrostatic pressure were used for milk processing. Chemical composition ultrasonic milk analyzer and device for measuring particle size distribution were used to analyze and monitor changes in milk. Milk samples were exposed to the influence of high-intensity ultrasound and high hydrostatic pressure. The results showed that different parameters of high-intensity ultrasound and various parameters of high hydrostatic pressure in milk processing result in a better homogenization of cow's milk, while there is no significant change in the chemical composition.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:647341
Study programmeTitle: Biotechnology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-05-03 07:43:24