Procesiranje hrane i prehrambenih proizvoda ultrazvukom visokog intenziteta

undergraduate thesis

• Title (english): Processing of food and food products with high intensity ultrasound
• Author: Ana Studen
• 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: 2012-07-11, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U posljednje vrijeme, ultrazvuk visokog intenziteta je predmet mnogih istraživanja zbog nedestruktivne metode obrade prehrambenih proizvoda. Obrada ultrazvukom je jedna od novih tehnologija koja je ostvarila značajne rezultate u prehrambenoj tehnologiji. Ultrazvuk visoke snage, frekvencija od 20 do 100 kHz se smatra "snažnim ultrazvukom" jer izaziva kavitacije i ima široku primjenu u prehrambenoj industriji. Na hranu obrađenu ultrazvukom, osim kavitacije utječe i poboljšani prijenos mase. U radu su prikazane različite primjene ultrazvuka u obradi prehrambenih proizvoda. Ultrazvuk visoke snage se upotrebljava za poboljšanje specifičnih procesa poput ekstrakcije, sterilizacije, sušenja, zamrzavanja ili kao analitička metoda za utvrđivanje fizikalnokemijskih svojstava hrane. Tretiranje ultrazvukom visokog intenziteta pokazalo se kao povoljna metoda za obradu prehrambenih proizvoda, uštedu energije i očuvanje kvalitete proizvoda.

Abstract (english)

High-intensity ultrasound has been nowadays subject of many studies due to noninvasive method of processing food products. Ultrasonic processing is one of the new technology that has achieved significant results in food technology. High power ultrasound, the frequency of 20-100 kHz is considered the "high power ultrasound" because it causes cavitation and has wide application in the food industry. Food processed with ultrasound is affected with cavitation and with enhanced mass transfer. The paper presents various applications of ultrasound in food processing. High-power ultrasound can be used to improve specific operations such as extraction, sterilisation, drying, freezing, etc or as an analytical method for the determination of physical and chemical properties of food. Treatment with high-intensity ultrasound has proved to be a good method for processing food products, energy saving and preserving the quality of the product.

• Keywords: ultrazvuk visokog intenziteta; prehrambena industrija; obrada prehrambenih proizvoda; kavitacija; sonokemija
• Keywords (english): high-intensity ultrasound; food industry; processing food products; cavitation; sonochemistry
• Language: croatian
• URN:NBN: urn:nbn:hr:159:821728
• 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 08:53:16