prikaz prve stranice dokumenta Utjecaj ultrazvuka visokog intenziteta i visokog hidrostatskog tlaka na raspodjelu veličine masnih globula kravljeg mlijeka
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master's thesis
Utjecaj ultrazvuka visokog intenziteta i visokog hidrostatskog tlaka na raspodjelu veličine masnih globula kravljeg mlijeka
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. urn:nbn:hr:159:665331
Lakoš, Dijana
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

Lakoš, D. (2013). Utjecaj ultrazvuka visokog intenziteta i visokog hidrostatskog tlaka na raspodjelu veličine masnih globula kravljeg mlijeka (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:665331

Lakoš, Dijana. "Utjecaj ultrazvuka visokog intenziteta i visokog hidrostatskog tlaka na raspodjelu veličine masnih globula kravljeg mlijeka." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:665331

Lakoš, Dijana. "Utjecaj ultrazvuka visokog intenziteta i visokog hidrostatskog tlaka na raspodjelu veličine masnih globula kravljeg mlijeka." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:665331

Lakoš, D. (2013). 'Utjecaj ultrazvuka visokog intenziteta i visokog hidrostatskog tlaka na raspodjelu veličine masnih globula kravljeg mlijeka', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 26 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:665331

Lakoš D. Utjecaj ultrazvuka visokog intenziteta i visokog hidrostatskog tlaka na raspodjelu veličine masnih globula kravljeg mlijeka [Master's 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:159:665331

D. Lakoš, "Utjecaj ultrazvuka visokog intenziteta i visokog hidrostatskog tlaka na raspodjelu veličine masnih globula kravljeg mlijeka", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:159:665331

Metadata
TitleUtjecaj ultrazvuka visokog intenziteta i visokog hidrostatskog tlaka na raspodjelu veličine masnih globula kravljeg mlijeka
Title (english)Influence of high intensity ultrasound and high hidrostatic pressure on size distribution of fat globules of cow milk
AuthorDijana Lakoš
MentorMladen Brnčić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Process Engineering)
(Laboratory of Thermodynamics)
Zagreb
Defense date and country2013-09-25, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog rada je bio istražiti utjecaj ultrazvuka visokog intenziteta i visokog hidrostatskog tlaka na raspodjelu veličine masnih globula kravljeg mlijeka, kao i na stupanj homogenizacije, te usporediti stupanj homogenizacije mlijeka homogeniziranog ovim dvjema metodama s onim konvencionalno homogeniziranog mlijeka. Praćen je utjecaj ultrazvuka amplitude 60 i 100 %, duljine tretiranja od 2,6 i 15 minuta, pri sondama od 7, 10 i 14 mm. Također je praćen utjecaj visokog hidrostatskog tlaka od 200, 400 i 600 MPa u trajanju tretiranja 3, 6 i 9 min. Dobiveni rezultati statistički su obrađeni pomoću programskog paketa „Statistica 10“. Mikroskopske slike masnih globula obrađene su „Image J“ programskim paketom i promjer masnih globula prikazana je Log–N distribucijom. Ultrazvuk pokazuje značajni utjecaj na raspodjelu veličine masnih globula, dok visoki hidrostatski tlak ne pokazuje statistički značajan utjecaj. Mlijeko homogenizirano ultrazvukom ima veći stupanj homogenizacije nego mlijeka homogenizirana konvencionalnom metodom ili visokih hidrostatskim tlakom.
Abstract (english)
Main goal of this research is analysis of the influence of ultrasound and high hydrostatic pressure on size distribution of fat globules of cow milk, as well as the degree of homogenization, and to compare the degree of homogenization of milk homogenized by these two methods with a conventional homogenized milk. Influence of different conditions: amplitude (A=60 and 100 %), processing time (t=2, 10 and 15 min) and different probe diameters was also tested. Different high pressures (200, 400 and 600 MPa) and processing time (t=2, 10 and 15 min) were also tested. Obtained results were processed in the Statistica 8 software. Microscopic images of fat globules were edited in ImageJ software, while size of the fat globules was represented with Log-N distribution. Ultrasound showed a statistically significant effect on size distribution of fat globules, while high pressure didn't. Ultrasound homogenized milk has a higher degree of homogenization than milk homogenized by conventional method or high hydrostatic pressure.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:665331
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 on2017-05-04 11:58:29