Utjecaj ultrazvuka na ekstrakciju ulja i njihovu stabilnost

undergraduate thesis

• Title (english): The influence of ultrasound on the oil extraction and its stability
• Author: Anđela Krišto
• Mentor: Anet Režek Jambrak (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Food Processes Engineering); Zagreb
• Defense date and country: 2012-06-29, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U ovom radu analiziran je utjecaj ultrazvuka visokog intenziteta na ekstrakciju ulja. Objašnjeno je djelovanje ultrazvuka visokog intenziteta, te fenomen kavitacije. Također su proučene popratne pojave, smanjenje trajanja ekstrakcije, povećanje prinosa ekstrakta, povećanje prijenosa tvari, razaranje stanične stjenke te parametri koji imaju utjecaj na to (temperatura, sastav otapala). U eksperimentalnom dijelu uspoređeni su rezultati eksperimenta ekstrakcije fenola iz ploda masline metodama ultrazvučne ekstrakcije kruto- tekuće (˝Ultrasound- assisted solid liquid extraction˝- USLE) s homogenizatorom i s ultrazvučnom kupkom, te konvencionalnom metodom s miješanjem. Zaključeno je da je najbolja metoda USLE s homogenizatorom, pri trajanju ekstrakcije 3x20 min, temperaturi 44±2ºC, uz otapalo čisti metanol.

Abstract (english)

In this work the influence of ultrasound on the oil extraction is analyzed. The activity of high intensity ultrasound and the phenomenon of cavitation is also described. As well, side effects like shorter extraction time, enhance of extraction yields and mass transport, cell degradation and facts which can influence ( temperature, composition of the solvetn) are studied. In experimental part the results from extraction of olive fruit phenolic compounds by ultrasound- assisted solid liquid extraction- USLE method with ultrasonic homogeniser, US bath and conventional method with agitation are compared. It is concluded that the USLE method with ultrasonic homogeniser is the best one, in conditions 3x2 min, 442ºC and pure methanol.

• Keywords: ultrazvuk; ekstrakcija; kavitacija; ulja; fenoli
• Keywords (english): ultrasound; extraction; cavitation; oils; phenols
• Language: croatian
• URN:NBN: urn:nbn:hr:159:473367
• Study programme: Title: 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 resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-05-16 08:50:46