| Title | Utjecaj ultrazvuka visoke snage na procesiranje ugljikohidrata |
| Author | Mateja Gundak |
| Mentor(s) | Anet Režek Jambrak (thesis advisor)
|
| Abstract | Danas se sve više u prehrambenoj industriji pokazuje interes za razvoj postupaka koji omogućavaju procesiranje hrane na taj način da ono bude minimalno, sa sačuvanom aromom, okusom, mirisom, vizualnim izgledom, bojom, teksturalnim i nutritivnim svojstva, a da zamjene standardne metode konzerviranja. Ti novi načini obrade hrane omogućuju dobivanje proizvoda visoke kvalitete, malu potrošnju energije i skraćuje se trajanje tehnološkog postupka. Ovo su značajke i prednosti hrane obrađene ultrazvukom visoke snage. Obrada materijala odvija se na sobnoj temperaturi, odnosno dolazi do neznatnog povišenja temperature što je, zapravo, posljedica obrade, a sam proces traje kratko (1-10 minuta). Korištenje ultrazvuka u prehrambenoj industriji i prehrambenoj tehnologiji intenzivno se istražuje kao nedestruktivna metoda ispitivanja (ultrazvuk niskog intenziteta), te kao destruktivna metoda gdje se ultrazvuk koristi kao tehnika kojom se prehrambenoj sirovini ili materijalu mijenjaju fizikalno-kemijska svojstva (ultrazvuk visokog intenziteta). Ovim radom pokazan je utjecaj ultrazvuka visoke snage na ugljikohidrate prilikom procesiranja. Ultrazvuk visoke snage djeluje destruktivno na glikozidne veze, utječe na reološka i termofizička svojstva ugljikohidrata, koristi se pri izolaciji različitih polisaharidnih sastojaka sadržanih u biljkama i biljnim materijalima. Ako se koristi preveliki intenzitet može doći do većih oštećenja molekula, zato je važan pravilan izbor korištene frekvencije i snage prilikom procesiranja. |
| Keywords | high intensity ultrasound food industry food technology carbohydrates |
| Parallel title (English) | Impact of high power ultrasound on carbohydrates processing |
| Granter | University of Zagreb
Faculty of Food Technology and Biotechnology |
| Lower level organizational units | Department of Food Engineering
Laboratory for Food Processes Engineering |
| Place | Zagreb |
| State | Croatia |
| Scientific field, discipline, subdiscipline | BIOTECHNICAL SCIENCES
Food Technology
|
| Study programme type | university |
| Study level | undergraduate |
| Study programme | Food Technology |
| Academic title abbreviation | univ. bacc. ing. techn. aliment. |
| Genre | undergraduate thesis |
| Language | Croatian |
| Defense date | 2012-06-29 |
| Parallel abstract (English) | Today food industry shows interest in developing procedures that enable the processing of food so that is minimal processed, with preserved aroma, taste, smell, visual appearance, color, textural and nutritional properties, and/or to replace standard methods of preservation. These new ways of food processing allows obtaining high-quality product, low energy consumption, and shortens the duration of the production process. These are the features and benefits of food processed with high-power ultrasound. Processing of material is carried out at room temperature, and leads to a slight temperature increase due to the treatment consequence, and the process is short in duration (1-10 minutes). The use of ultrasound in the food industry and food technology, is intensively investigated as a method for non-destructive testing (ultrasound of low intensity) and a destructive method where ultrasound is used as a technique for changes of physical and chemical properties (high intensity ultrasound) in food or material. This work shows the influence of high power ultrasound on carbohydrates during processing. High power ultrasound destroys the glycoside bonds, affects the rheological and thermophysical properties of carbohydrates, used in isolation of various polysaccharide compounds contained in plants and plant materials. If is used too much intensity, it can lead to major damage to molecules, therefore is important proper selection of used frequency and power during food processing. |
| Parallel keywords (Croatian) | ultrazvuk visoke snage prehrambena industrija prehrambena tehnologija ugljikohidrati |
| Resource type | text |
| Access condition | Access restricted to students and staff of home institution |
| Terms of use |  |
| URN:NBN | https://urn.nsk.hr/urn:nbn:hr:159:323041 |
