Utjecaj ultrazvuka visoke snage na aromatski profil bistrih voćnih sokova

undergraduate thesis

• Title (english): Effect of high power ultrasound on the aromatic profile of clear fruit juice
• Author: Helena Bedić
• 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: 2011-06-29, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Posljednjih desetak godina istraživanje ultrazvuka visoke snage i njegova primjena u prehrambenoj industriji je sve izraženija. Svrha i cilj ovoga rada je na jedan potpuno inovativan nacin dizajnirati eksperiment ultrazvucnog tretiranja soka i nektara od jabuke koji ce s manjim brojem pokusa (radi uštede energije, sirovine i vremena) dati optimalne rezultate. Uzorci soka i nektara od jabuke tretirani su ultrazvukom visoke snage pri razlicitim amplitudama (60, 90 i 120μm), temperaturama (20, 40 i 60°C) i vremenu tretiranja (3, 6 i 9 min). Nakon tretiranja za izolaciju aromatskih spojeva korišteno je PDMS vlakno putem HS/SPME metode. Nakon izolacije aromatskih spojeva isti su detektirani GC/MS metodom i naknadno su dobiveni rezultati obraivani putem baze spojeva. Usporedbom netretiranog i pasteriziranog juice-a od jabuke detektirano je GC/MS metodom razvijanje veceg broja spojeva kod pasteriziranog nego kod netretiranog uzorka, dok je usporedbom netretiranog i ultrazvucno tretiranih uzoraka juice-a od jabuke detektirano razvijanje manjeg broja spojeva nego kod netretiranog uzorka. Vidljiva je veca površina pika odabranog zajednickog spoja kod nekih ultrazvucno tretiranih uzoraka u odnosu na netretirani juice i nektar. Iz dobivenih rezultata vidi se da ultrazvucnim tretmanom juice-a od jabuke se u vecem udjelu stvaraju spojevi estera u odnosu na pasterizirani uzorak što povoljno utjece na aromatski profil tretiranih uzoraka u odnosu na konvencionalne metode kao što je pasterizacija.

Abstract (english)

Over the past ten years researching high power ultrasound its application in the food industry is of growing importance. The purpose and aim of this paper is on a completely innovative way to design an experiment of ultrasonic treatment of the juice and nectar from the apples to the smaller number of experiments (to save energy, raw materials and time) to give optimal results. Samples of juice and nectar from the apples were treated with high power ultrasound at different amplitudes (60, 90 and 120μm), temperatures (20, 40 and 60 ° C) and time of treatment (3, 6 and 9 min). After treatment for the isolation of aromatic compounds were used PDMS fiber by HS/SPME. After isolation of the same aromatic compounds were detected by GC/MS and were subsequently analyzed the results obtained by the basecompounds. Comparing untreated and pasteurized juice and apple was detected by GC / MS to develop a larger number of compounds in pasteurized than in untreated samples, while the comparison of untreated and ultrasonically treated samples juice and apple detected the development of a small number of compounds than the untreated sample.Apparent higher peak area of the selected joint compound with some ultrasound treated samples compared to untreated juice and nectar. The obtained results show that ultrasonic treatment of juice and apple in a large proportion of produce ester compounds as compared to the pasteurized sample which has a positive effect on the aromatic profile of the treated samples in comparison to conventional methods such as pasteurization.

• Keywords: ultrazvuk visoke snage; aromatski profil; HS/SPME; GC/ MS metoda
• Keywords (english): high- power ultrasound; aromatic profile; HS/SPME; GC/ MS method
• Language: croatian
• URN:NBN: urn:nbn:hr:159:178906
• 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: 2017-05-18 12:44:41