prikaz prve stranice dokumenta Sušenje raspršivanjem - proizvodnja inkapsuliranih nanočestica
Access restricted to students and staff of home institution
undergraduate thesis
Sušenje raspršivanjem - proizvodnja inkapsuliranih nanočestica
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2022. urn:nbn:hr:109:109387
Pavičić, Ana
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Process Engineering
Sub-department of Unit Operations

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Pavičić, A. (2022). Sušenje raspršivanjem - proizvodnja inkapsuliranih nanočestica (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:109387

Pavičić, Ana. "Sušenje raspršivanjem - proizvodnja inkapsuliranih nanočestica." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2022. https://urn.nsk.hr/urn:nbn:hr:109:109387

Pavičić, Ana. "Sušenje raspršivanjem - proizvodnja inkapsuliranih nanočestica." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2022. https://urn.nsk.hr/urn:nbn:hr:109:109387

Pavičić, A. (2022). 'Sušenje raspršivanjem - proizvodnja inkapsuliranih nanočestica', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 23 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:109387

Pavičić A. Sušenje raspršivanjem - proizvodnja inkapsuliranih nanočestica [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2022 [cited 2024 November 23] Available at: https://urn.nsk.hr/urn:nbn:hr:109:109387

A. Pavičić, "Sušenje raspršivanjem - proizvodnja inkapsuliranih nanočestica", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:109:109387

Metadata
TitleSušenje raspršivanjem - proizvodnja inkapsuliranih nanočestica
Title (english)Spray Drying - Production of Encapsulated Nanoparticles
AuthorAna Pavičić
MentorMirela Planinić (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Process Engineering)
(Sub-department of Unit Operations)
Osijek
Defense date and country2022-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog rada je objasniti osnovne značajke te prikazati princip rada sušenja raspršivanjem kao jedinične operacije koja se primjenjuje kod proizvodnje inkapsuliranih nanočestica. Sušenje raspršivanjem je proces kod kojeg se tekuća komponenta prvo raspršuje u sitne kapljice, koje se u struji vrućeg plina suše te se dobiva suhi prah kao konačni proizvod. Razvoj tehnologije omogućio je i poboljšavanje konvencionalnog principa sušenja tako da je sada moguće dobiti nano čestice s očuvanim bioaktivnim komponentama. Inkapsulacija je postupak kojim se stvara barijera oko aktivne komponente koja inhibira kemijske interakcije te štiti od vanjskih čimbenika. U radu su prikazani i faktori koji utječu na učinkovitost (temperatura, brzina protoka plina, vlažnost) kao i glavne prednosti i nedostaci primjene metode sušenja raspršivanjem kod procesa inkapsuliranja.
Abstract (english)
The aim of this final thesis is to present the basic features and principle of spray drying as a process for the production of encapsulated nanoparticles. Spray drying is a process in which the liquid component is first dispersed into small droplets, which are then dried in a hot gas stream, and the final product is dry particles in the form of powder. Technological development has improved the conventional drying principle, and it is now possible to obtain nanoparticles with preserved bioactive components. Encapsulation is a process that creates a barrier around the active component, preventing chemical interactions and protecting it from environmental influences. The factors affecting the efficiency (temperature, gas flow rate, humidity), as well as the main advantages and disadvantages of the spray drying method in the encapsulation process are presented in this final paper.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:109387
ProjectNumber: IP-2018-01-1227
Title: Razvoj održivog integriranog procesa proizvodnje biološki aktivnih izolata iz proizvodnih ostataka prehrambene industrije
Title: Development of a sustainable integrated process for the production of bioactive isolates from food industry residues
Acronym: POPI-WinCEco
Leader: Ana Bucić-Kojić
Jurisdiction: Croatia
Funder: HRZZ
Funding stream: Nema
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 conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2022-10-04 12:27:38